SLOW COOKER DESSERTS: Oh So Easy, Oh So Delicious!
Roxanne Wyss and Kathy Moore Jennifer Davick
St. Martin's Griffin
September 1, 2015
$21.99/Hardcover
ISBN-13: 978-1250059673
Roxanne Wyss and Kathy Moore are cookbook authors, food consultants, cooking teachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they’ve written seven cookbooks including The Newlywed Cookbook, frequently teach cooking classes, and consult with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog, www.pluggedintocooking.com.
Think of a slow cooker, and most people think of a simmering soup or stew—the everyday fare of meal time. Now, with more than 50 mouthwatering recipes, color photographs, and endless tips, SLOW COOKER DESSERTS will show you how to make the very best cheesecakes, cakes, puddings, fondues, and more by harnessing the even heat and moist environment of the slow cooker. Say goodbye to constantly checking the oven to make sure your special cake doesn’t overbake—the slow cooker does all the work for you at a stress-free pace.
Inside you’ll find recipes for all your favorite decadent desserts like German Chocolate Cheesecake, zippy Cappuccino Bread Pudding, sweet and tangy Peach and Mango Cobbler, and even Crispy Peanut Butter Candy—all designed to bake in your slow cooker. SLOW COOKER DESSERTS captures the best of desserts, those special treats that transform meals into extraordinary celebrations, and bakes them to perfection slowly, but sweetly.
French Lemon Cake with Lemon Glaze
Makes 1 (7-inch) round cake
Slow Cooker Size: 5 quart or larger
We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh blueberries. Be prepared for your friends to request the recipe for themselves.
Cake:
- 1¼ cups all-purpose flour
- ¾ teaspoon baking powder
- Dash of salt
- ½ cup unsalted butter, at room temperature, plus more for the pan
- 1 cup sugar
- 1 large egg, at room temperature
- ½ cup sour cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
Glaze:
- 1 tablespoon fresh lemon juice
- ½ cup confectioners’ sugar
Make the cake: 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 it into a 7-inch ring. Place the ring in the
bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the butter mixture, beating until well blended. Beat in the lemon zest, lemon juice, and vanilla.
Pour the batter into the prepared pan. Place the filled springform pan on the 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 into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
Make the glaze: In a small bowl, whisk together the lemon juice and confectioners’ sugar until smooth. Pour the glaze over the cooled cake.
Tip: Lemon zest is easy to grate using a Microplane grater. Remember that the wonderful, intense
lemon flavor you want is in the colored portion, but the white pith is bitter.
Wine-Poached Pears with Butterscotch Sauce
Serves 6
Slow Cooker Size: 5 quart or larger
Divine elegance. There is just no other way to describe this perfect dish. It is beautiful, and the warm pears coated in the luscious sauce taste fantastic.
- 6 medium pears, preferably Bosc
- 2 tablespoons fresh lemon juice
- ½ cup sugar
- ¾ cup dry white wine, such as Chardonnay
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray
Butterscotch Sauce
- 6 tablespoons unsalted butter
- ¾ cup packed brown sugar
- Dash of salt
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
Spray a large slow cooker with nonstick spray.
Peel the pears, leaving the stem intact. Stand the pears upright in the slow cooker. Brush the pears with the lemon juice.
Sprinkle the pears with the sugar. Pour in the wine, vanilla, and 3 cups water.
Cover the slow cooker and cook on low for 3½ to 4 hours, or until the pears are tender when pricked with a fork but not mushy.
Make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring continuously, for 1 minute, or until bubbling.
Stir in the cream and cook, stirring continuously, for 2 to 3 minutes, or until bubbling. Stir in the vanilla. Let stand for 5 to 10 minutes to thicken.
Use a slotted spoon to lift the pears out of the poaching liquid and place each on an individual serving plate. Drizzle the pears with the butterscotch sauce. Serve warm.
Tip: Pears range from golden to green to red. Many varieties are great to eat fresh or sliced in salads or for appetizers, while others are ideal for baking. The earthy light brown, cinnamon-colored Bosc pear, known for its long, tapered neck, is recommended for this recipe as it holds its shape when baked, so once topped with the warm butterscotch sauce, the finished dish will be beautiful.
These recipes may be reproduced with the following credit:
Recipes from SLOW COOKER DESSERTS: Oh So Easy, Oh So Delicious!
by Roxanne Wyss and Kathy Moore. (St. Martin’s Griffin; September 2015; $21.99/hardcover; ISBN: 978-1250059673)
Contact: Michelle Cashman
646-307-5547
Michelle.Cashman@stmartins.com