Fix-It and Forget-It Christmas Cookbook (126 page)

2. Lay all cookies on bottom of slow cooker.

3. In a large mixing bowl, beat eggs. Stir in eggnog.

4. Slowly pour into slow cooker. The cookies will rise in a layer to the top.

5. Cover. Cook on Low 3½-4 hours, or until Custard is set.

6. Remove cover. Let cool 20 minutes for a warm Custard, or chill 4 or more hours for a cold Custard.

Slow-Cooker Pumpkin Pie

Colleen Heatwole

Burton, MI

Makes 5-6 servings

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Cooling Time: 2-4 hours

Ideal slow cooker size: 3-qt.

15-oz. can solid-pack pumpkin

12-oz. can evaporated milk

¾ cup sugar

½ cup low-fat buttermilk baking mix

2 eggs, beaten

¼ stick (2 Tbsp.) butter, melted

1½ tsp. cinnamon

¾ tsp. ground ginger

¼ tsp. ground nutmeg

whipped topping

1. Spray slow cooker with cooking spray.

2. Mix all ingredients together in slow cooker, except whipped topping.

3. Cover. Cook on Low 3-4 hours, or until a toothpick inserted in center comes out clean.

4. Allow to cool to warm, or chill, before serving with whipped topping.

Variation:

You can substitute 2½ Tbsp. pumpkin pie spice in place of cinnamon, ginger, and nutmeg.

White Chocolate Bread Pudding

Linda E. Wilcox

Blythewood, SC

Makes 5-6 servings

Prep Time: 30 minutes

Cooking Time: 1¾ hours

Cooling Time: 30 minutes, and then 1-2 hours

Ideal slow-cooker size: 3- to 4-qt.

½ cup dried cranberries,
or
dried cherries

3 Tbsp. apple cider,
or
brandy

3-oz. white chocolate bar

¼ stick (2 Tbsp.) butter

6 cups stale French bread, cubed,
divided

4 eggs

½ cup sugar

1 cup half-and-half

1 tsp. vanilla

1. Combine dried fruit with cider or brandy in a microwave-safe bowl.

2. Microwave on High for 30 seconds. Set aside to cool (about 30 minutes).

3. Coarsely chop the chocolate. Set aside.

4. Drain the dried fruit. Set aside.

5. Spray interior of slow cooker with cooking spray.

6. Cover bottom of slow cooker with half the bread cubes.

7. Sprinkle half the chocolate and half the fruit over bread cubes.

8. Layer in remaining bread cubes. Top with a layer of remaining fruit and a layer of remaining chocolate.

9. In a bowl beat eggs with whisk. Add sugar, half-and-half, and vanilla to eggs. Mix together thoroughly.

10. Pour over bread mixture and press to make sure egg mixture covers all bread.

11. Cover and cook on High 1¾ hours.

12. Cool until warm or at room temperature.

Note:

My grandchildren love this dessert.

Apple-Nut Bread Pudding

Ruth Ann Hoover

New Holland, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 3-4 hours

Cooling Time: 3-4 hours

Ideal slow cooker size: 4-qt.

8 slices raisin bread, cubed

2-3 medium-sized tart apples, peeled and sliced

1 cup chopped pecans, toasted

1 cup sugar

1 tsp. ground cinnamon

½ tsp. ground nutmeg

3 eggs, lightly beaten

2 cups half-and-half

¼ cup apple juice

half a stick (4 Tbsp.) butter, melted

1. Place bread cubes, apples, and pecans in greased slow cooker and mix together gently.

2. Combine sugar, cinnamon, and nutmeg in a good-sized mixing bowl.

3. Add remaining ingredients. Mix well.

4. Pour over bread mixture. Stir gently to mix thoroughly.

5. Cover. Cook on Low 3-4 hours, or until knife inserted in center comes out clean.

6. Serve warm (but not hot) or at room temperature.

Serving suggestion:
Ice cream
is a great accompaniment.

Simple Bread Pudding

Melanie L. Thrower

McPherson, KS

Makes 6-8 servings

Prep. Time: 5-10 minutes

Cooking Time: 2-2½ hours

Chilling Time: 2-5 hours

Ideal slow cooker size: 1½- to 2-qt.

6-8 slices of bread, cubed

2 cups milk

2 eggs

¼ cup sugar

1 tsp. ground cinnamon

1 tsp. vanilla

Sauce:

6-oz. can concentrated grape juice

1 Tbsp. cornstarch

1. Place cubed bread in slow cooker.

2. In a good-sized bowl, whisk together milk, eggs, sugar, cinnamon, and vanilla. Pour over bread. Press bread down into liquid to dampen.

3. Cover. Cook on High 2-2½ hours, or until mixture is set.

4. Allow Pudding to cool to warm or to room temperature before serving. Or chill until cold.

5. Combine cornstarch and concentrated juice in saucepan. Heat until boiling, stirring constantly, until sauce is thickened. Serve drizzled over bread pudding.

Tip:

This is a fine dessert with a cold salad main dish.

Home-Style Bread Pudding

Lizzie Weaver

Ephrata, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Chilling Time: 1-4 hours

Ideal slow cooker size: large enough to hold your baking insert

2 eggs, beaten

2¼ cups milk

½ tsp. cinnamon

¼ tsp. salt

½ cup brown sugar

1 tsp. vanilla

2 cups 1” bread cubes

½ cup raisins
or
dates

1. Combine all ingredients in good-sized mixing bowl. Pour into slow cooker baking insert.

2. Cover baking insert. Place on metal rack (or rubber jar rings) in bottom of slow cooker.

3. Pour ½ cup hot water into cooker around sides of insert.

4. Cover slow cooker. Cook on High 2-3 hours.

Serving suggestion: Serve Pudding warm or cold, topped with
cherry pie filling
and/or
whipped topping
if you wish.