Slow-Cooked Caramel Apple Pudding Cake
1 cup flour 1/3 cup sugar or splenda 1 teaspoon baking powder 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup milk 2 tablespoons oil 1/2 cup chopped pecans, toasted optional 1/4 cup dried apples or pears 1 cup packed brown sugar 1 cup water 1 cup apple juice or pear nectar 2 tablespoons butter or margarine 1 tablespoon finely chopped crystallized ginger Vanilla ice cream or light cream, optional In a mixing bowl, combine flour, sugar, baking powder, and spices then add milk and oil. Stir until combined. Stir in the nuts and dried fruit. Spread batter evenly in bottom of a 3-1/2 to 4 quart slow cooker. In a small saucepan, combine brown sugar, water, apple juice or nectar, margarine or butter, and ginger. Bring to a boil. Boil for 2 minutes. Pour mixture evenly over batter in cooker. Cover. Cook on HIGH for 2 to 2-1/2 hours or until a toothpick inserted in the cake's center comes out clean. Let stand uncovered for 30-40 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or drizzle with light cream as desired. Fresh fruit can be used chop them after peeling and coring. Also I do not use nuts so I add raisins or craisins to mine. Jo Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
