Dried Fruit And Zucchini Cake Crock Pot Recipes

ZUCCHINI FRUITCAKE RECIPE - (3.3/5)

Steps:

• With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended. Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean. Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm. Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.

SLOW COOKER FRUIT, NUTS, AND SPICE OATMEAL

Steps:

• Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP

Steps:

• In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
• Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
• Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
• Transfer to a crockpot.
• Add the broccoli, cauliflower, carrots, stock, and seasoning.
• Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
• Cover and continue heating until ready to serve.
• Provide cheddar or grated parmesan for topping.

DRIED FRUIT AND ZUCCHINI CAKE (CROCK POT)

Steps:

• In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
• Stir in the flour, baking soda, baking powder, and salt until mixed.
• Add the zucchini, walnuts, apricots, and raisins and blend well.
• Scrape the batter into a buttered 3 1/2-quart electric slow cooker.
• Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean.
• Remove the lid.
• Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
• Sprinkle the brandy over the top and around the edges of the warm cake.
• Let stand until almost cool.
• To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece.
• Let cool completely.
• To store, wrap the cake well in plastic wrap and then in foil.
• Refrigerate up to 1 week or freeze up to 3 months.