Dried Fruit And Zucchini Cake Crock Pot Recipes

ZUCCHINI FRUITCAKE RECIPE - (3.3/5)

Steps:

• With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended. Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean. Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm. Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.

DRIED FRUIT AND ZUCCHINI CAKE (CROCK POT)

Steps:

• In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
• Stir in the flour, baking soda, baking powder, and salt until mixed.
• Add the zucchini, walnuts, apricots, and raisins and blend well.
• Scrape the batter into a buttered 3 1/2-quart electric slow cooker.
• Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean.
• Remove the lid.
• Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
• Sprinkle the brandy over the top and around the edges of the warm cake.
• Let stand until almost cool.
• To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece.
• Let cool completely.
• To store, wrap the cake well in plastic wrap and then in foil.
• Refrigerate up to 1 week or freeze up to 3 months.

SLOW COOKER STUFFED ZUCCHINI

Steps:

• Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
• Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
• Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.

SLOW-COOKER MIXED FRUIT & PISTACHIO CAKE

Steps:

• In a large bowl, whisk together the first 6 ingredients. In another bowl, combine the next 7 ingredients. Add cranberry mixture to flour mixture; stir until smooth. Add dried fruit and pistachios., Pour batter into a greased 1-1/2-qt. baking dish; place in a 6-qt. slow cooker. Lay a 14x12-in. piece of parchment over top of slow cooker under the lid. Cook, covered, on high until a toothpick inserted in center comes out clean, about 2-1/2 hours. Remove dish from slow cooker to a wire rack. Cool 30 minutes before inverting onto a serving platter., Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream.