Pear Pudding Cake Or Apple Peach In Crock Pot Recipes

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

Steps:

• Lightly butter a 4-5 crock slow cooker.
• In a large bowl combine sugars and baking mix.
• In a separate bowl beat the eggs lightly and stir in milk, melted butter, vanilla & cinnamon. Stir to combine then pour into dry ingredients.
• Add the pears last and gently stir.
• Pour batter into the slow cooker. Cover with a thick clean dish cloth (to absorb the moisture).
• Cook on low for 6 hrs or high for 3 hours.
• Serve warm w/ice cream or whipped topping -- YUM!

Steps:

• 1. Turn oven on 350* Cream sugar and shortening with the 1 tablespoon of oil. Add eggs, mix until smooth. The dough will be thick, but will thin out when you add the pears.
• 2. In a medium bowl combine the flour, soda, salt, allspice, cloves and cinnamon. Add to creamed mixture and blend well. Fold in pears.
• 3. Pour into greased and floured 9 x 13 baking pan. Bake at 350* for 25-35 min or until done. Cool:

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.