Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 48

Desserts
Candied Bananas Foster
6 bananas, peeled and cut into quarters
½ cup flaked coconut
½ tsp. cinnamon
¼ tsp. salt
½ cup dark corn syrup
⅓ cup unsalted butter
1 tsp. lemon zest, grated
3 tbs. lemon juice
1 tsp. rum
12 slices pound cake, each about 1-inch thick
1 qt French vanilla ice cream, softened
confectioner's sugar, for garnish
Combine the bananas and coconut in the Crock-Pot
a mixing bowl, combine the cinnamon, salt, corn syrup, butter, lemon
zest, lemon juice and rum. Pour over the banana and coconut mixture.
Cover; cook on Low for 1 to 2 hours. To create individual servings, place
one scoop of the French vanilla ice cream between two slices of pound
cake, like a sandwich. Ladle the bananas and sauce over each ice cream
sandwich, and dust each with confectioners sugar.
Recommended Unit Size: 3 - 6 Quarts.
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Bread Pudding
8 eggs, beaten
4 cups milk
⅔ cup sugar
1 tsp. cinnamon
1 tsp. vanilla
6 cups dry French bread cubes
⅔ cup raisins
In a mixing bowl, beat together the eggs, milk, sugar, cinnamon and
vanilla. Place the dry bread cubes in the Crock-Pot
the egg mixture over the bread. Cover; cook on High for 2 ½ to 3 hours.
Recommended Unit Size: 3 - 6 Quarts.
® Slow Cooker. In
Carrot Cake
2 eggs
1 cup sugar
⅔ cup oil
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ cup carrots, grated
½ cup nuts, chopped
14 ounces pineapple, canned
1 teaspoon vanilla
Combine all ingredients in slow cooker.
Cover; cook on High 3-4 hours.
Desserts
Slow Cooker. Pour
®
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