Archive for November, 2013


A decadent dessert couldn’t be easier than this ooey-gooey chocolate cake prepared in a slow. A hint of instant coffee pairs perfectly with the unsweetened cocoa and intensely enriches the flavormore

Yield: Makes 6 to 8 servings
Recipe from Oxmoor House

Recipe Time

Cook Time: 2 Hours, 30 Minutes
Prep Time: 8 Minutes
Other: 30 Minutes

Ingredients

  • 1 1/3 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 4 large eggs, lightly beaten
  • 1/3 cup unsweetened cocoa
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Vanilla ice cream (optional)

Preparation

  1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
  2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Sweet Potato Casserole with Pecan Topping Recipe

Serves 8

Ingredients

  • 2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
  • 1/3 cup butter, melted
  • 1/2 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup heavy whipping cream
  • 3/4 cup chopped pecans
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted

Preparation

  1. Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
  2. Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
  3. Cover and cook on HIGH 3 to 4 hours.
  4. Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.

SUBSTITUTE SUGAR FREE ITEMS FOR ANY HEALTH NEEDS

Steamed Brown Bread with Currants and Walnuts Recipe

 

Ingredients

 

  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup yellow cornmeal
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • 2 tablespoons chopped walnuts
  • Vegetable cooking spray

 

Preparation

 

  1. Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
  2. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack
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