APPLE COFFEECAKE
2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine -- softened or melted
2 apples, peeled -- cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg -- lightly beaten
Streusel
1/4 cup biscuit mix
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons firm butter or margarine
1/4 cup chopped nuts -- if desired
Combine first 8 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. Uncover and let cool in the pot. When cool enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and invert the pot slightly and remove with your hand (you could hold a small piece of foil or waxed paper).

APPLE PIE
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in CP. Combine milk soften butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

APPLE STREUSEL
8 tart apples, peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t ground nutmeg
3/4 c milk
2 T butter or margarine, softened
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter or margarine
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in CP. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Then combine the 1 c Bisquick and brown sugar. Cut the
cold butter into mixture until crumbly. Sprinkle mixture over the top of the apple mix in the CP. Cover and cook on Low 6-7 hours or until the apples are soft. Enjoy!!

BAKED APPLES
5 to 6 baking apples
1/2 cup raisins
1 cup brown sugar
1 cup boiling water
2 tbsp. butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Core apples and peel each about 1/4 way down. Arrange in CP. Fill centers with raisins. Combine sugar, water, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours. Serve warm or cool.

CARAMEL PIE
If you don't own a 1 quart electric slow cooker, borrow one and make this recipe. But don't try this in a 4 or 5 quart electric slow cooker-the caramel might burn.
2 (14 oz) cans sweetened condensed milk
1 (9 inch) graham cracker crust
1 (8 oz) container frozen whipped topping, thawed
1 (1.4 oz) English toffee candy bar, coarsely chopped
Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes. *Pour into graham cracker crust; cool. Spread whipped topping over top, and sprinkle with chopped candy bar. Cover and chill. Yield: 1 pie. **To reduce fat and calories, substitute 2 (14 oz) cans nonfat sweetened condensed milk for regular. NOTE: A 1 quart slow cooker has not LOW or HIGH setting, only OFF or ON setting.

CHERRY COBBLER
1 16 oz can cherry pie filling -- light
1 pkg. cake mix for 1 layer cake -- or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. Makes approx. 6 servings.

CHOCOLATE FONDUE
1 Cup cream
1 LB of semi-sweet chocolate chips
1/2 Cup sugar
2 TBS. butter
1 tsp. vanilla
Over low heat melt the butter and add the chocolate, stirring until melted. Blend in the sugar and the cream adding a little at a time. Stir constantly until well blended. Add vanilla and serve. I use pieces of fruit and angel food cake, sponge cake or pound cake. Oranges are very good as are apples, pears or dried apricots. Pineapple is also very good. I don't care for bananas but my girls say they are the best!

CHOCOLATE PEANUT BUTTER CAKE
2 cups chocolate milk
1/3 cup creamy peanut butter
2 eggs
1 package cake mix
1/2 cup chopped nuts
1/2 cup water
Combine all ingredients in mixing bowl. Beat 2 minutes. Pour into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover and bake on high for 2 to 3 hours.

CINNAMON APPLE SAUCE
3 1/2 lb. Granny Smith apples, peeled, cored, & sliced
1/2 cup packed brown sugar
1 1/2 Tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
In a 3 1/2 quart electric slow cooker, toss together the apples, brown sugar, and lemon juice. Cover and cook on the high heat setting 3 hours, or until the apples are very tender. Mash up the apples with a potato masher. Stir in the cinnamon. Serve warm, at room temperature, or cold.

ENGLISH BREAD PUDDING
16 slices day-old firm-textured white bread
1 3/4 cups milk
1 package (8 ounces) mixed dried fruit, cut up into small pieces
1/2 chopped nuts
1 medium apple, cored and chopped
1/4 butter or margarine, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Tear bread, with crusts, into 1- to 2-inch pieces. Place in slow cooker. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apples. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on LOW 3 1/2 to 4 hours or until skewer inserted in center comes out clean. Makes 6 to 8 servings.

PEANUT BUTTER & HOT FUDGE PUDDING CAKE
1/2 c. all purpose flour
1/4 c. sugar
3/4 t. baking powder
1/3 c. milk
1 T. vegetable oil
1/2 t. vanilla
1/4 c. peanut butter
1/2 c. sugar
3 T. unsweetened cocoa powder
1 c. boiling water
In a bowl, combine flour, 1/4 c. sugar, and baking powder. Add milk, oil, and vanilla; stir until smooth. Mix in peanut butter. Pour into crockpot. In the same mixing bowl, stir together the 1/2 c. sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in CP. Do not stir.
Cover and cook on high 2-3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce, and top with nuts.

PUFF PUDDING
1/4 c butter
1/2 c sugar
1 t grated lemon rind
2 egg yolks
3 T lemon juice
2 T all-purpose flour
1/4 c Post Grape-Nuts Cereal
1 c milk
2 egg whites, stiffly beaten
Thoroughly cream together butter, sugar, and lemon rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal, and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Spoon into crockpot, lightly sprayed with cooking spray. Cook on high for 1/2 hour then reduce to low for 1 1/2 hours or until top springs back when lightly touched or knife inserted into the middle comes out clean. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold. Makes 4 servings.

PUMPKIN JOB
1 can (16oz) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
1 can evaporated milk
3/4 c. sugar
1/2 c. Bisquick
2 TBSP margarine (melted I suppose)
2 eggs
Spray crockery with non-stick spray. Beat ingredients together until smooth. Pour into crockery. Low 6-8 hours High 3-4 hours Spoon into cups and top with cool whip

RASPBERRY FUDGEY BROWNIES
1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
vanilla ice cream -- optional
chocolate ice cream topping -- optional
fresh raspberries -- optional
Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour the greased jars; set aside. In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat, Stir in eggs, sugar, jam , and vanilla. Using a spoon, beat lightly just until combines. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in crockpot. Pour 1 cup water around jars. Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean. Remove jars from crockpot; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.

RICE PUDDING
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.

RICE PUDDING
3/4 cup sugar
6 cups whole milk
1 cup regular white rice -- (not converted)
2 sticks cinnamon
1 teaspoon vanilla
nutmeg for garnish
Place sugar and milk in crockpot and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for two to three hours, until the rice is tender and it starts to thicken (it may take longer in some crockpots). After it starts to simmer, stir it once or twice to make sure rice isn't clumping. Pour into a serving dish, sprinkle with nutmeg and allow to cool and thicken. Serve chilled.

RICH BROWNIES IN A NUT CRUST
1/4 cup butter or margarine, melted
1 cup chopped nuts
1 family-size package (about 23 oz.) brownie mix
Pour melted butter into 2-pound coffee can, swirl to butter sides. Sprinkle with half the nuts. Mix brownies according to the package directions. Pour half the batter into coffee can, covering nuts evenly. Add remaining half of nuts, then batter. Place can in crock pot. Cover top of can with 8 paper towels. Cover and bake on high for 3 hours. Do not check or remove cover until last hour. (if using Bread 'n Cake Pan, Bake in covered pan on high for 2 to 3 hours.) Remove can and discard paper towels. Let stand 5 minutes. Unmold and serve warm.

RUM-CROISSANT BREAD PUDDING
2 Tablespoons Butter
2 cups whole milk
2 cups heavy cream
4 large eggs
1/2 cup firmly packed brown sugar
1/3 cup dark or light rum
1 1/2 teaspoons pure vanilla extract
1/2 cup pecan halves
5 large stale croissants cut into thirds -- horizontally
Fantasy Cherry Sauce
Grease the cookery insert of a slow cooker generously with the butter. Combine the milk, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine. Divide the croissant slices evenly into four piles. Place one pile in an overlapping fashion in the bottom of the slow cooker. Pour in one third of the milk mixture. Add another layer of croissants, then another third of the liquid. Repeat one more time, finishing with a layer of croissants. Cover, set on high, and cook for 1 hour, then reduce the heat to low and cook until the custard is set and an instant read thermometer inserted in the center registers 190 degrees F. Serve hot or at room temperature with fantasy cherry sauce.

SELF FROSTING CHOCOLATE CAKE
2 ¼ cups chocolate. fudge pudding cake mix
3/4 cup water
3 Tbs. oil
1/4 cup warm water
2 eggs
1/3 cup walnuts
1/4 cup chocolate syrup
3 Tbs. sugar
Combine cake mix, ¾ cup water, oil and eggs. Beat 2 minutes. Pour into greased cake pan. Sprinkle nuts over batter. Blend together chocolate syrup, ¼ cup water and sugar. Spoon syrup mixture evenly over batter. Cover, Bake in covered crock-pot on high for 2 hours or until tests done.

SPOON PEACHES
1/3 c. white sugar
1/2 cup brown sugar
2 tsp. melted margarine
1/2 can evap milk
3/4 c. Bisquick
2 eggs
2 cups peaches-mashed
2 tsp. vanilla
3/4 tsp. cinnamon
Spray crockery with non-stick spray. Combine sugar and Bisquick. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into crockery. Cook on low 6-8 hours

STREUSEL POUND CAKE
1 pkg. pound cake mix (16 oz)
1/4 c brown sugar
1 T flour
1/4 c chopped nuts
1 tsp. cinnamon
Mix cake mix according to package instruction. Pour batter into a well-greased and floured 2lb-coffee can. Combine brown sugar, flour, nuts, and cinnamon. Sprinkle over cake. Place can in crockpot, and cover top of can with 8 layers of paper towels. Place crockpot cover on, and cook on high for 3-4 hours.

TRIPLE CHOCOLATE MESS
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 6-8 hours. Serve in a bowl with ice cream.

UPSIDE DOWN CHOCOLATE PUDDING CAKE
1cup Bisquick
1cup sugar
1/3c. and 3 Tablespoons unsweetened cocoa
1/2cup milk
1 tsp. vanilla
1 2/3 c. hot tap water
Mix Bisquick, 1/2 c. sugar, 3 T. unsweetened cocoa, milk and vanilla. Spoon batter evenly into greased crockpot. Mix remaining sugar, cocoa, and hot tap water. Pour over batter in crockpot. Cook on High 2-21/2 hours or until batter no longer looks shiny on top. DO NOT OVERCOOK! (The batter rises to the top like a cake. Underneath it is a rich chocolate pudding.) Serve with ice cream or whipped cream