Baked Stuffed Apples


  • 6 medium tart red apples
  • 1 C. light brown sugar
  • 1/4 C. golden seedless raisins
  • 1/4 C. soft butter
  • 2 C. very hot water
  • 3 Tbs. orange juice, concentrate
  • Cinnamon


Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 C. of the brown sugar, and the raisins. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water into the cooker (not in the mold). Sprinkle the orange juice concentrate over the apples. Cover and cook on low for 3-5 hours, or until the apples are tender.
Yield: 6 servings

Crockpot Mulled Cider


  • 1/2 C. brown sugar
  • 2 quart cider
  • 1 tsp. allspice, whole
  • 1 1/2 tsp. cloves, whole
  • 2 sticks cinnamon
  • Orange slices


Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth or put in tea strainer. If spices are added loose, strain before serving. Cover; cook on low 2-8 hours. Serve from the crock-pot with a ladle, or if using a coffee pot, right out of the spout in place of coffee.

Pear Butter


  • 20 medium pears
  • 3/4 C. sugar or Splenda
  • 1 tsp. cinnamon
  • 1 Tbs. lemon juice


Peel, core, and quarter pears. Put through grinder or process in food processor until it has the consistancy of applesauce. You should have about 2 quarts of pureed pears.

Cook all ingredients in crockpot for 8-12 hours. Set the crockpot on low heat. Cook time depends on the size and power of your crockpot, and how thick you like it, I let mine go overnight. It will reduce in volume by about half overnight.

About the last hour, use a wooden spoon or whatever you have handy to prop it open, because you want the steam to escape so it can thicken. Or use a large pot splatter-guard since it will spatter as it boils slowly.Wash the jars in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used. Keeping them hot will prevent the jars from breaking when you fill them with the hot pear butter. 

Put the lids into a pan of hot, but not quite boiling water for 5 minutes. Fill jars to within 1/4 inch of the top, wipe any spilled pear butter of the top, seal the lid and tighten the ring around them. 

Put them in the canner and keep them covered with at least 1 inch of water and boiling. Boil pint jars for 15 minutes, quarts for 20 minutes. If you use a pressure cooker, process for 15 minutes at 15 pounds.
Additional notes:
Regarding the sugar quantities - It is best to use the lesser quantity, and taste the sauce as it nears completion. If it is not sweet enough, add additional sugar until it suits your taste. Keep in mind, however, that the pear butter will become sweeter as the liquid evaporates.

Vegetarian Curry

  • 4
    medium carrots, sliced
  • 2
    medium potatoes, cut into 1/2-inch cubes
  • 1
    15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 8
    ounces fresh green beans, cut into 1-inch pieces
  • 1
    cup coarsely chopped onion
  • 3
    cloves garlic, minced
  • 2
    tablespoons quick-cooking tapioca
  • 2
    teaspoons curry powder
  • 1
    teaspoon ground coriander
  • 1/4
    to 1/2 teaspoon crushed red pepper
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon ground cinnamon
  • 1
    14-ounce can vegetable broth 
  • 1
    14-1/2-ounce can diced tomatoes, undrained
  • Hot cooked rice
1.In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3.Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.