Moroccan Applesauce Cake Crock Pot Recipes

MOROCCAN POUND CAKE

Steps:

• Preheat oven to 350°.
• Cream margarine and sugar until light.
• Add eggs, one at a time, beating thoroughly after each.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
• Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
• Bake at 350° about 1 hour and 15 minutes.
• Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.

MOROCCAN CAKE (LE RUSSE)

Steps:

• Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
• To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
• To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
• Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
• Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
• To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.

APPLESAUCE (CROCK POT)

Steps:

• Spread apple slices in a 3-quart or larger slow-cooker (crock pot).
• Sprinkle with sugar; insert cinnamon stick down between apples.
• Drizzle with lemon juice.
• Cover and cook on low until apples form a thick sauce, about 6 1/2 to 8 hours.
• Remove and discard cinnamon stick.
• Sprinkle with nutmeg.
• Serve warm or at room temperature.