Pear Butter

Ingredients

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

Directions

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.

Source

Crockpot Banana Bread

Ingredients

• 1 3/4 C. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 C. shortening
• 2/3 C. sugar
• 2 eggs, well beaten
• 1 1/2 C. well mashed, overripe banana (2 or 3 bananas)
• 1/2 C. coarsely chopped walnuts (optional)

Directions

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Source

Deluxe Crockpot Oatmeal

Ingredients

• 2 C. milk
• 1/4 C. brown sugar
• 1 Tbs. butter, melted
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 C. quick cooking oats
• 1 C. finely chopped apple
• 1/2 C. raisins and/or dates
• 1/2 C. chopped walnuts or almonds

Directions

Grease the inside of crockpot. Put ingredients inside crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 C. (6-8 servings) 

Source

The Family Crockpot Applesauce Recipe

Click here for full recipe and instructions. 

BEST. Applesauce. Ever.

Crock Pot Mixed Grain Porridge Recipe

Crock pot mixed grain porridge (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

1/2 cup steel-cut oats

3/4 cup wild and brown rice blend (or use any combo of rices)

1/2 cup millet

1/4 cup stone-ground grits

3 Tbsp flax seeds

5 1/2 cups water

pinch of salt

Combine everything in a medium crock pot (I used a 3 1/2 quart one) and cook on low for 8-9 hours. Serve with dried fruit, nuts, honey, or anything else that comes to mind. To reheat, add a splash of water or milk before microwaving. Serves 6.

Source

Steel-Cut Oats in the Crockpot and Steel-Cut Oats with Agave and Pecans

To cook the steel cut oats:
1 cup steel cut oats
5 cups water (or less for extra thick oats)
1/2 tsp. salt (do not skip the salt)

Combine steel cut oats, water, and salt in crockpot. (I sprayed the crock with non-stick spray to prevent sticking.) Cook on low, stirring every hour or so. After 3 hours start checking to see if the oats are as done as you'd like. I cooked the oats in this photo for 3 hours and 15 minutes, but a larger batch or an older model crockpot will take longer.

Steel Cut Oats with Agave and Pecans - 1 serving:


1 cup cooked steel cut oats, still hot from crockpot or heated in microwave for a few minutes
1 T agave nectar (I tried both Hazelnut flavored agave and amber agave and both were great)
6-8 pecans, coarsely chopped with knife (could also use almonds or pistachios)

Put hot oats in a bowl, drizzle with agave nectar and sprinkle nuts over. (If you're reheating the steel cut oats in the microwave, you may want to add a few tablespoons of water before you microwave them.)

Source

Crockpot Breakfast Burritos

Adapted from Cooking Light Slow Cooker

Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours.

1 15oz can black beans, drained and rinsed
1 10oz can diced tomatoes with green chiles, don't drain
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cups frozen corn, no need to thaw
1/4 cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 garlic cloves, chopped

When the filling is done, scramble however many eggs you intend to eat, and spread some of the filling on an flour tortilla along with the eggs. Garnish with any or all of the following:

Shredded cheddar cheese
Fresh cilantro
Salsa
Lettuce
Guacamole

Source

Blueberry Lavender Butter

• 8 cups pureed fresh blueberries
• 1 T dried lavender
• Zest of 1 lemon
• 1 1/2 – 2 C sugar
• 1 bouquet garni bag (like these or use cheesecloth and string to make your own)

Place pureed blueberries in slow cooker and turn to low. Fill bouquet garni bag with lavender and tie shut. After 1 hour stir blueberry puree and add bag of lavender. Prop open lid with a spatula or wooden spoon and continue cooking on low, stirring occasionally. After 4 more hours, add lemon zest and sugar to taste. Remove lid and cook on high for 1 hour. Remove bouquet garni bag of lavender and discard. Place butter in food processor or blender and process to desired consistency. Pour into sterilized jars, leaving 1/2 inch of head space, wipe rims and screw on lids. Process in boiling water canner for 10 minutes. Store jars in cool, dark place.

Source