It is slow cooker time, so it is time to make Praline Pecan Bread Pudding or Warm Brownie Pudding. You might serve a scrumptious Old Fashioned Gingerbread, S’More Cheesecake, Farmhouse Peach Crisp, Apple Butter or a luscious lemon cake and let everyone know that you made it in your Crock Pot or slow cooker. You will find all of these recipes, plus lots more in the Slow Cooker Dessert Cookbook, Oh So Easy, Oh So Delicious!
Wait—What? You read it right— slow cooker desserts. We are thrilled to announce our newest cookbook and you will now be able to bake incredible desserts in your slow cooker.
We made lots of desserts and baked rich, moist cakes in a slow cooker since those first days in the test kitchen for the Crock Pot slow cooker many years ago. Yes, we cooked hundreds (or thousands) of whole chickens and pot roasts to test the slow cookers to be sure they were cooking correctly. We also baked a bazillion cakes, for a cake would tell us a lot about how that Crock Pot was working. Engineers were waiting on the answer and cakes revealed a lot. (Besides, everyone in the company knew to wander into the test kitchen in the afternoon for a sweet treat.)
When we teach, people love the Beef Short Rib Ragu or may know they are going to make the Caramelized Onions often, but it was the cake or cheesecake that intrigued them the most and they begged for the recipe.
Desserts baked in a slow cooker really taste wonderful for they are moist and flavorful. Cakes, cheesecakes, puddings, fruit desserts, candy and fondue are all made in a slow cooker and the book includes recipes for every size, shape and brand of slow cooker.
Our thanks to photographer Jennifer Davik and stylist James Herrin for creating the most mouthwatering photographs you can imagine. Trust us, you will want to taste them all. (The photo above is just a small taste of their skill.)
Slow Cooker Dessert Cookbook, Oh So Easy, Oh So Delicious! from St. Martin’s Press is now available for pre-order and will be at the local shops in just a few days.
Ready for tasty peak? Enjoy this recipe for French Lemon Cake with Lemon Glaze.
French Lemon Cake with Lemon Glaze
Slow Cooker Size: 5-quarts or larger
1¼ cups all-purpose flour
¾ teaspoon baking powder
Dash of salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
½ cup sour cream
Zest from one lemon
2 tablespoons fresh squeezed lemon juice
½ teaspoon pure vanilla extract
Glaze:
1 tablespoon fresh squeezed lemon juice
½ cup confectioners’ sugar
Butter a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24-inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker.
Whisk together the flour, baking powder and salt in a small bowl; set aside.
Beat together the butter and sugar in a large bowl, using an electric mixer at medium-high speed until the mixture is light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the creamed mixture, beating until blended well. Beat in the lemon zest, juice and vanilla.
Pour the batter into the springform pan. Place the springform pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 3 to 4 hours or until a wooden pick inserted in the center comes out clean.
Remove the pan to a wire rack to cool for 10 minutes. Remove outer ring and allow cake to cool completely.
Glaze: Prepare the glaze by whisking together lemon juice and confectioners’ sugar until smooth. Pour over the cooled cake.
Makes 1 (7-inch) round cake.
Tips:
This cake is baked in a 7-inch springform pan, and the 7-inch springform pan fits in 5, 6, or 7 quart, round or oval slow cookers. They are readily available at kitchen shops, or can be ordered from us. This size cake is ideal to serve for it makes plenty—without creating days of leftovers. It is perfect to take to the office luncheon, share at a bake sale or to deliver a welcome gift to neighbors.
Cakes baked in the slow cooker are moist and freeze well.
Recipes are tested for newer slow cookers—those manufactured recently or within the last ten years or so. Those first, early slow cookers, manufactured in the 1970’s or 1980’s cook more slowly and are not recommended for the desserts in this new book.
* Credit: Recipe from Slow Cooker Desserts, Oh So Easy, Oh So Delicious! by Roxanne Wyss and Kathy Moore, 2015, St. Martin’s Press
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