Homemade Holiday Wassail (Recipe)

Although this isn't a traditional wassail because it doesn't contain ale or wine, it's a terrific recipe that we've referred to by that name for years.  A colleague gave me this recipe, and it's a spiced drink I've serve at holiday parties over the years with great success.  Using the slow cooker makes it bassle-free and easy on the hostess as no tending is required.  You can spike it with rum or brandy, if you wish.

Ingredients

6 cups apple juice

1 (32 ounce) container cranberry-raspberry juice cocktail or cranberry juice cocktail

1 (6 ounce) cam frozen orange juice concentrate, thawed

1 (6 ounce) can frozen lemonade concentrate, thawed

1 cup packed brown sugar

2 cups water

4 (2 1/2 to 3 inch) cinnamon sticks

1 orange, cut into 4 horizontal slices

1 teaspoon whole cloves

1 tablespoon Angostura bitters

2 cups rum (optional)

Steps

1.  In a 6 quart electric slow cooker, combine the apple juice, cranberry raspberry juice, undiluted orange juice concentrate, undiluted lemonade, sugar, water, cinnamon sticks, orange slices studded with the cloves, and bitters.

2.  Cover and cook on the low heat setting 6 to 7 hours.  Just before serving, stir in the rum, if desired.  Remove and discard the cinnamon sticks and orange slices with cloves.  Serve hot in mugs or heatproof punch cups.  Refrigerate any leftovers and reheat in a microwave oven or serve chilled.

Hot Tropical Spiced Tea (Recipe)

Tea makes a wonderful basis for fruit punches.  Garnish with a slice of orange or a sprig of fresh mint.

Ingredients

1/3 cup sugar/no-lemon iced tea mix

6 cups water

1 (12 ounce) can frozen tropical fruit juice blend concentrate, thawed

1/2 orange, thinly sliced

2 (3 inch) cinnamon sticks

1 1/2 to 2 tablespoons sugar

Steps

1.  In a 3 1/2 quart electric slow cooker, mix together the dry tea mix, tropical juice concentrate, orange slices, and cinnamon sticks.

2.  Cover and cook on the low heat setting 4 to 5 hours, or until very hot.  Strain and discard the orange slices and cinnamon sticks.  Return the tea mixture to the slow cooker.  Add sugar as needed.  The punch can be kept hot in the slow cooker 1 to 2 hours while serving.

Homemade Non-Alcoholic Party Punch (Recipe)

This fruity blend appeals to children and adults alike.  It's a simple recipe to turn to anytime you want a heartwarming punch to serve on a cold day or blustery night.

Ingredients

1 (12 ounce) can frozen orange juice concentrate, thawed

1 (12 ounce) can frozen raspberry juice blend concentrate, thawed

7 cups water

1/2 large lemon, sliced

1 cinnamon stick

2 to 3 oranges, thinly sliced

Steps

1.  In a 3 1/2 quart electric slow cooker, mix together the orange juice concentrate, raspberry juice blend concentrate, water, lemon slices, and cinnamon stick.

2.  Cover and cook on the low heat setting 4 to 5 hours, or until hot.  Strain and discard the lemon slices and cinnamon stick.  Return the punch to the slow cooker to keep warm.

3.  To serve, ladle into heatproof punch cups.  Float an orange slice on the top of each serving.  The slow cooker will keep the punch at serving temperature 1 to 2 hours.

Warm Spirited Mocha (Recipe)

Put on a pot of this dessert coffee just before guests arrive for dinner, and it'll be ready in time for dessert.

Ingredients

8 cups brewed cold coffee, chocolate flavored if desired

3/4 cup sweet ground chocolate and cocoa mix (such as Ghirardelli)

1/2 cup Grand Marnier or other orange liqueur

1/2 cup Kahlua or other coffee liqueur

1 cup heavy cream, whipped

Steps

1.  In a 3 1/2 quart electric slow cooker, combine the coffee and ground chocolate mix.  Stir to blend well.

2.  Cover and cook on the high heat setting 2 to 2 1/2 hours, or until very hot.

3.  Stir in the Grand Marnier and Kahlua.  Ladle into mugs or heatproof stemmed glasses.  Top with a spoonful or two of whipped cream and serve.  The coffee can be kept warm on the low heat setting for 1 hour.

Homemade Hot Mulled Cider (Recipe)

This aromatic drink flavored with cinnamon and cloves is great served hot from the slow cooker, especially during the holidays or the chilly winter months.  Refrigerate any leftovers and reheat or served chilled.

Ingredients

2 quarts unsweetened apple cider

1 cup pineapple juice

1 (12 ounce) can frozen orange juice concentrate, thawed

1/4 cup packed brown sugar

3 cinnamon sticks

Thin orange or lemon slices, for garnish

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, combine the apple cider, pineapple juice, undiluted orange juice concentrate, brown sugar, cinnamon sticks, and cloves.  Mix well.

2.  Cover and cook on the low heat setting 5 to 6 hours.  Remove and discard the cinnamon sticks and cloves.  Serve hot in mugs or heatproof punch cups, garnished with orange or lemon slices.  Refrigerate any leftovers and reheat in a microwave oven or served chilled.

Homemade Chocolate Fondue or Fudge Sauce (Recipe)

This versatile mixture can double as a fondue dipping sauce for assorted fresh fruits, marshmallows, or cake pieces and as fudge sauce to top ice creams, sorbets, fresh fruits, or cake slices.

Ingredients

12 ounces semisweet chocolate chips or semisweet chocolate, broken into small pieces

1 (1 ounce) square unsweetened chocolate, cut up

2/3 cup heavy cream or half and half

1 teaspoon vanilla extract

Cut-up fresh fruits, large marshmallows, cubes of cake, ice cream, or sorbet

Steps

1.  In a 1 quart mini electric slow cooker, combine the chocolates and cream.

2.  Cover, plug in, and cook 1 1/4 hours, stirring twice, until the mixture is melted, smooth, and hot.  Stir in the vanilla.  Serve hot or warm with fresh fruits, marshmallows, and cake cubes for dipping or serve over ice cream, sorbet, fruits, and/or cake.  Refrigerate any leftovers sauce.

VARIATIONS:

CHOCOLATE-ORANGE FONDUE OR SAUCE:  Stir in 1 tablespoon grated orange zest along with the vanilla

ESPRESSO FONDUE OR SAUCE:  Stir in 1 tablespoon instant espresso powder with the vanilla

CHEWY FUDGE SAUCE:  For a chewier fudge sauce for ice cream, stir in 1 to 2 tablespoons light corn syrup with the vanilla.

NOTE:  The recipe above can be doubled and cooked in a 3 1/2 quart electric slow cooker.  Cover and cook on the low heat setting 2 3/4 to 3 hours, stirring once or twice, until the chocolate melts and mixture is smooth and hot.  Makes about 3 3/4 cups.  Refrigerate any leftovers in convenient-size containers, as the chocolate mixture hardens into one large mass and is difficult to break up into small amounts.

Grandma's Spiced Apples with Dried Cherries and Apricots (Recipe)

This warm, homestyle dessert is a nice ending to any meal.  If you have two slow cookers, you can make the main dish in one and the dessert in the other.

Ingredients

2 1/2 pounds Granny Smith Apples, peeled, cored, and cut into 8 wedges each

2/3 cup dried cherries

1 (6 ounce) package dried apricots, chopped

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

1/2 teaspoon ground coriander

1/4 cup all-purpose flour

1/2 teaspoon salt

4 tablespoons butter, cut into small pieces

Crunchy Topping (recipe follows)

Ice cream, whipped cream, or Cheddar cheese slices

Steps

1.  In a large bowl, combine the apples, dried fruits, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, coriander, flour, salt, and butter.  Toss until well mixed.  Turn into a 3 1/2 or 4 quart electric slow cooker.

2.  Cover and cook on the low heat setting about 6 hours, or until the apples are soft but still hold their shape.

3.  Meanwhile, make the Crunchy Topping and set aside to cool.  Sprinkle half of the Crunchy Topping over the fruit and cook, covered, on low 30 minutes longer.  Serve with ice cream, whipped cream, or cheese.  Pass the remaining Crunchy Topping separately.

CRUNCHY TOPPING:  In a medium saucepan, melt 4 tablespoons butter.  Add 1 cup old fashioned rolled oats and 1 cup chopped pecans.  Cook over medium heat, stirring occasionally, 5 minutes.  Add 3/4 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon grated nutmeg, and 1/2 teaspoon ground coriander.  Cook 5 minutes longer.

Mama's Cinnamon Applesauce (Recipe)

The slow cooker is the ideal way to cook applesauce effortlessly.  Vary the apple variety according to the season's best buys.  For a special treat, serve the warm applesauce over vanilla ice cream and drizzle a little jarred caramel sauce on top.

Ingredients

3 1/2 pounds Granny Smith Apples, peeled, cored, and sliced

1/2 cup packed brown sugar

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon ground cinnamon

Steps

1.  In a 3 1/2 quart electric slow cooker, toss together the apples, brown sugar, and lemon juice.

2.  Cover and cook on the high heat setting 3 hours, or until the apples are very tender.  Mash up the apples with a potato masher.  Stir in the cinnamon.  Serve warm, at room temperature, or cold.

Custard with Fruit (Recipe)

This is a silky smooth creme brulee-style custard without the caramelized sugar topping.  Serve topped with fresh berries or for a special treat, spoon the custard over the cake slices.

Ingredients

5 cold egg yolks

1/3 cup sugar

1 1/4 cups heavy cream

1 teaspoon vanilla extract 

1 pint basket raspberries, rinsed and drained, or strawberries, rinsed and sliced

Steps

1.  Place a vegetable steamer or other low rack in a 3 1/2 or 4 quart electric slow cooker that will hold a 1 quart souffle dish.  Add 2 1/2 to 3 cups warm tap water to the cooker.

2.  In a medium bowl, whisk together the egg yolks and sugar until well blended.  Whisk in the cream and vanilla until well mixed.  Turn the mixture into a buttered 1 quart souffle dish.  Cover with foil.  Make two handles by folding two 20 to 22 inch long pieces of foil lengthwise into quarters and placing them crisscross underneath and up around the souffle dish to use for lifting it in and out of the pot.  Place the souffle dish on the rack in the slow cooker.

3.  Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until the pudding is set and a knife inserted in the center comes out clean.  Using the foil handles, carefully lift the dish out of the cooker.  Cool to room temperature, then cover with plastic wrap and refrigerate until well chilled.  Serve the custard topped with berries.

Grandma's Berry-Peach Cobbler (Recipe)

This dessert is downright homey and delicious.  Don't expect the cobbler topping to be browned but do expect it to taste good.

Ingredients

1 (16 ounce) package frozen unsweetened blackberries, thawed but not drained

1 (16 ounce) package frozen mixed unsweetened berries (raspberries, blueberries, and strawberries) or 1 (16 ounce) package frozen unsweetened raspberries, thawed but not drained

1 (16 ounce) package frozen unsweetened peach slices, thawed but not drained

3/4 cup granulated sugar

1 1/3 cups all-purpose flour

3 tablespoons brown sugar

1 1/4 teaspoons baking powder

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

6 tablespoons butter, cut up

1/2 cup heavy cream

1 teaspoon vanilla extract

1 1/2 teaspoons cinnamon-sugar

Sweetened whipped cream

Steps

1.  In a 4-quart electric slow cooker, combine the fruits with their juices, granulated sugar, and 1/3 cup flour.  Mix well.

2.  Cover and cook on the high heat setting 1 to 1 1/4 hours.  Stir well.

3.  Just before the time is up, in a food processor fitted with a metal blade, combine the remaining 1 cup flour, brown sugar, baking powder, nutmeg, and salt.  Process to mix well.  Add the butter and process until cut into fine crumbs.  Add the cream and vanilla and process until the mixture holds together and forms a soft ball.  Drop spoonfuls of the of the dough evenly on top of the fruit.  Dust the mounds of dough lightly with the cinnamon-sugar

4.  Cover and continue cooking on high (do not cook on the low heat setting as the dough will not cook properly) about 1 1/2 hours, or until the dough is cooked through.  Serve with whipped cream.

Julia Child's Turtle Pudding (Recipe)

This dessert is a divine combination of chocolate, nuts, and caramel.  Served with a dollop of whipped cream or a scoop of ice cream, it is the perfect way to end a meal.

Ingredients

1 (21 1/2 ounce) package brownie mix

1/2 cup water

1/4 cup vegetable oil

1 egg

1 cup semisweet chocolate chips

1 cup chopped walnuts or pecans

13 caramel candies, unwrapped

Whipped cream or vanilla ice cream

Steps

1.  Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker.  Pour in 4 cups hot tap water and turn on the high heat setting.

2.  In a large bowl, combine the brownie mix, water, oil, and egg.  Beat to mix well.  Stir in the chocolate chips and nuts.

3.  Butter and dust with sugar a 2 1/2 quart souffle dish that fits in the 5 quart slow cooker.  Turn the brownie mixture into the dish.  Push the caramels partially into the top, but do not cover completely with the brownie mixture.  Wrap the dish in a double thickness of foil.  Tie with kitchen string to resemble a package for ease in lowering into the pot and removing.  Place on the track in the slow cooker.

4.  Cover and cook on the high heat setting 4 1/2 hours.  Remove the dish from the slow cooker, uncover, and let cool 30 minutes.  Serve warm, with whipped cream or ice cream.

Julia Child's Pumpkin Bread Pudding (Recipe)

Ingredients

3 eggs

1 (16 ounce) can solid-pack pumpkin

1 1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

3 tablespoons

3/4 cup sugar

2 cups milk

3 cups packed 3/4 inch cubes Italian, French, or sourdough bread

1/2 cup chopped walnuts

Heavy cream

Steps

1.  In a large bowl, whisk the eggs until smooth.  Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.  Whisk in the sherry, sugar, and milk until smooth.  Stir in the bread cubes and nuts.  Turn the mixture into a 3 1/2 quart electric slow cooker.

2.  Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed.  (Do not cook on the low heat setting for a longer time.)  Remove the lid and continue cooking on high 20 to 30 minutes longer.  Serve warm or at room temperature, topped with heavy cream.

Grandma's Chocolate Bread Pudding (Recipe)

My kids, who love chocolate, gave this a thumbs-up rating, and they couldn't get enough! Serve warm, topped with whipped cream or vanilla ice cream.

Ingredients

2 1/2 cups milk

4 (1 ounce) squares unsweetened chocolate, cut into small pieces

3 eggs

1 cup sugar

2 teaspoons vanilla extract

4 cups loosely packed 3/4 inch cubes stale sourdough or country French bread

whipped cream

Steps

1.  In a large glass bowl, combine the milk and chocolate.  Heat in a microwave oven on high power about 6 minutes, stirring every 2 minutes, until the chocolate is melted and the mixture is smooth.  (Or heat in a large saucepan over medium heat, stirring often.)  Whisk in the eggs, sugar, and vanilla, blending until smooth.  Stir in the bread cubes.

2.  Place a 2 1/2 quart souffle dish in the bottom of a 5 quart electric slow cooker.  Add 1 to 1 1/2 cups hot water to the cooker around the outside of the dish so that it reaches halfway up the sides of the dish.  Carefully pour the chocolate bread mixture into the souffle dish.

3.  Cover and cook on the high heat setting 2 1/2 hours.  (Do not cook on the low heat setting for a longer time.)  Remove the lid from the cooker and cook on high 20 to 30 minutes longer, or until set.  Let the pudding stand in the slow cooker until the dish is cool enough to remove.  Serve the pudding warm, topped with whipped cream.  Refrigerate any leftovers.

Grandma's Chocolate Raspberry Strata (Recipe)

This dessert strata is a kind of bread pudding.  Designed to be cooked on the high heat setting.  It's ready to enjoy in two hours.

Ingredients

6 cups (1 inch) cubes Hawaiian bread, Challah, or brioche

1 1/2 cups semisweet chocolate chips

1/2 pint container (about 6 ounces) fresh raspberries (do not substitute frozen), rinsed and drained

1/2 cup heavy cream

1/2 cup milk

4 eggs

1/4 cup sugar

1 teaspoon vanilla extract

Whipped cream

Ingredients

1.  Place half of the bread cubes in a well-buttered 3 1/2 quart electric slow cooker.  Sprinkle on half of the chocolate chips and raspberries.  Cover with the remaining bread cubes, then top with the remaining chocolate chips and raspberries.

2.  In a medium bowl, whisk together the cream, milk, eggs, sugar, and vanilla until well blended.  Pour evenly over the bread mixture in the cooker.

3.  Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until set.  (Do not cook on the low heat setting for a longer time.)  Let stand 5 to 10 minutes before serving.  Serve garnished with whipped cream.

Grandma's Double Chocolate-Orange Pudding Cake (Recipe)

Filled with old-fashioned goodness, this dessert works well in a slow cooker.  Orange zest and chocolate chips give it extra pizzazz.

Ingredients

1 cup all-purpose flour

3/4 cup granulated sugar

1/4 cup plus 3 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

3 tablespoons butter, melted

1 tablespoon grated orange zest

1/2 cup semisweet chocolate chips

3/4 cup packed light brown sugar

1 2/3 cups hot water

Whipped cream or chocolate ice cream

Steps

1.  In a medium bowl, mix together the flour, granulated sugar, 3 tablespoons of the cocoa, the baking powder, and the salt until well blended.  Stir in the milk, butter, orange zest, and chocolate chips and mix well.  Turn the batter into a 3 1/2 quart electric slow cooker.

2.  In another bowl, mix together the brown sugar and remaining 1/4 cup cocoa until well blended.  sprinkle over the batter.  Gently pour the water evenly over all;  do not stir.

3.  Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until a tester inserted in the cake portion of the dessert comes out clean.  (Do not cook on the low heat setting for a longer time.)  Serve warm or at room temperature, topped with whipped cream.

Grandma's Old-Fashioned Pumpkin Cake

Be sure that the 2 1/2 quart souffle dish you plan to use will fit into your 5 quart slow cooker before proceeding.  To dress up this moist cake, reminiscent of a steamed pudding, top slices with whipped cream flavored with a little orange zest or Grand Marnier.  Or sprinkle the top of the cake with powdered sugar before slicing.

Ingredients

1/2 cup vegetable oil

2 eggs

1 1/2 cups sugar

1 cup canned solid-pack pumpkin

1/2 cup water

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon grated nutmeg

1/8 teaspoon salt

3/4 cup chopped pecans

Steps

1.  In a large bowl, mix together the oil, eggs, sugar, pumpkin, and water.  Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.  Blend well.  Stir in the pecans.  Turn into a buttered 2 1/2 quart round souffle dish.  Carefully place the souffle dish in a 5 quart electric slow cooker.

2.  Cover and cook on the high heat setting about 3 1/2 to 3  3/4 hours, or until a cake taster inserted in center of the cake comes out clean.  (Do not attempt to cook on the low heat setting for a longer time>)

3.  Remove the lid and turn the cooker off.  Leave the cake in the cooker until the dish is cool enough to handle.  Remove from the cooker.  Cut into wedges and serve warm or at room temperature.

Homemade Holiday Steamed Fruitcake (Recipe)

Here is an easy, slow cooker version of traditional fruitcake.  It is moist and flavorful, served warm with a tangy citrus glaze.  If you want to store it, sprinkle with a few tablespoons of brandy or orange liqueur and freeze, tightly wrapped.

Ingredients

1 (18 1/2 ounce) package pudding included yellow cake mix

3 eggs

1 stick (4 ounce) butter, melted

1 1/4 cups milk

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon grated nutmeg

1/4 cup dried cranberries

1/4 cup dark  raisins

1/4 cup golden raisins

2 tablespoons candied lemon peel

2 tablespoons candied orange peel

2 tablespoons candied citron

1/2 cup chopped pecans

1 tablespoon sugar

Citrus Glaze (recipe follows)

Steps

1.  Place a vegetable steamer or other low rack in the bottom of a 5 quart electric slow cooker.  Pour in 4 cups hot tap water and turn on the low heat setting.

2.  In the large bowl of an electric mixer, combine the cake mix, eggs, melted butter, milk, cardamon, cinnamon, coriander, allspice, ginger, mace, and nutmeg.  Beat on low speed 20 to 30 seconds to combine the ingredients, then beat on medium speed 2 minutes.  Fold in the dried cranberries, dark and golden raisins, candied lemon and orange peels, citron, and pecans.

3.  Sprinkle a 2 1/2 quart souffle dish that fits in the 5 quart slow cooker with the sugar.  Turn the cake batter into the souffle dish, spreading the top even.  Place a buttered around of waxed paper on the top and then wrap the dish completely in a double thickness of aluminum foil.  Tie with kitchen string to resemble a package for ease in lowering in the pot and removing.  Place the rack in the slow cooker.

4.  Cover and cook on the low heat setting 6 hours.  Turn off the heat and let cool, covered, in the slow cooker 2 hours.  To serve, cut into wedges and drizzle glaze on top.  Serve warm or at room temperature.

CITRUS GLAZE:  In a small nonreactive saucepan, mix together 2 teaspoons cornstarch, 1 cup orange marmalade, and 2 tablespoons lemon juice.  Cook over medium heat, stirring constantly, until thickened, about 5 to 6 minutes.

Homemade Chocolate Applesauce Cake (Recipe)

When you don't want to heat up the oven, make this cake in your slow cooker.  Be sure to use the high heat setting and to check the cake as it nears the end of its cooking time so you don't overbake it.

Ingredients

6 tablespoons butter

1 cup granulated sugar

1 cup unsweetened applesauce

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 eggs

4 (1 ounce) squares unsweetened chocolate, melted

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

Pinch of salt

1/3 cup buttermilk

3/4 cup semisweet chocolate chips

1/2 cup chopped walnuts

Sifted powdered sugar

Steps

1.  In a large bowl, beat together the butter and granulated sugar with an electric mixer on high speed 1 to 2 minutes, or until fluffy.  Beat in the applesauce, cinnamon, vanilla, and eggs until well mixed.  Beat in the melted chocolate until blended.  Add the flour, baking soda, baking powder, and salt.  With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat.  Beat just until evenly mixed.  By hand, stir in the chocolate chips and walnuts.  Scrape the batter into a buttered 3 1/2 quart electric slow cooker and smooth the top.

2.  Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean.  (Do not cook on the low heat setting for a longer time.) 

3.  Remove the lid and let the cake stand in the slow cooker until just barely warm.  To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, carefully lift out the cake in one piece.  Sprinkle powdered sugar over the top and cut into wedges to serve.

Homemade Mascarpone Cheesecake with Blackberry Sauce (Recipe)

This creation was inspired by one I sampled at Stars Cafe in San Francisco a few years back. Mascarpone, a soft Italian fresh cheese, is now available in the cheese section of many supermarkets.

Ingredients

1 cup finely ground amaretti cookies or coconut macaroon cookies (or 1/2 cup graham cracker crumbs mixed with 1/2 cup flaked coconut)

3 tablespoons butter, melted

2 (8 ounce) packages cream cheese, softened

1/2 pound mascarpone cheese

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 (16 ounce) package frozen unsweetened blackberries or raspberries, thawed

1/2 cup powdered sugar

Steps

1.  In a medium bowl, mix together the cookie crumbs and melted butter until well mixed.  Press into the bottom and 1/2 inch cup the side of an 8 inch springform pan. 

2.  In a food processor, combine the cream cheese, mascarpone, granulated sugar, eggs, and vanilla.  Process until smooth and creamy.  Scrape the cheese filling into the crust.

3.  Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker.  Pour 1 cup hot water into cooker.  Set the cheesecake on the rack.

4.  Cover and cook on the high setting about 3 hours, or until set.  (Do not attempt to cook on the low heat setting for a longer time.)  Remove the lid from the cooker and turn off the cooker.  Allow the cheesecake to stand in the cooker until cool enough to handle.  Remove and cool to room temperature, then refrigerate several hours or overnight, until cold.

5.  To make the blackberry sauce, puree the thawed berries in a food processor until smooth.  Add the powdered sugar and blend well.  To remove the seeds, press through a wire strainer into a bowl.  Refrigerate until serving time.

6.  To serve, remove the springform side from the pan and cut the cheesecake into slices.  Serve on dessert plates and top each slice with about 2 1/2 tablespoons blackberry sauce.  Refrigerate any leftovers.  

Homemade Lemon Cheesecake (Recipe)

You'll need a 5 quart round slow cooker and an 8 inch springform pan that fits inside it to make this cheesecake.  This springform is set on top of a steamer or rack to allow for even cooking and heat circulation around the pan, but no water is necessary in the pot.

Ingredients

Graham Cracker Crumb Crust (recipe follows)

2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon lemon extract

1/3 cup heavy cream

1 tablespoon all-purpose flour

1/2 cup prepared lemon curd

Steps

1.  Prepare the Graham Cracker Crumb Crust.  Set aside.

2.  In a medium bowl, beat together the cream cheese and sugar with an electric mixer on high speed until smooth and creamy.  Add the eggs, lemon extract, cream, and flour and beat on medium speed 2 to 3 minutes, or until smooth and fluffy.  Spoon half of the cream cheese mixture into the graham cracker crust.  Using half of the lemon curd, drop small spoonfuls over the top of the cheese mixture.  Carefully top with the remaining cream cheese mixture.  Drop small spoonfuls of the remaining lemon curd on top.  With a knife, swirl the lemon curd slightly through the cheese mixture.

3.  Place the cheesecake on a vegetable steamer or other low rack set in the bottom of a 5 quart electric slow cooker.  Cover and cook on the high heat setting 2 1/2 to 2 3/4 hours, or until set.  (Do not attempt to cook on the low heat setting for a longer time.)  Remove the lid from the cooker and turn the cooker off.  Let the cheesecake stand in the cooker until cool enough to handle.  Remove and cool to room temperature, then refrigerate several hours or overnight, until cold.  To serve,  remove the side from the springform pan and cut the cheesecake into slices.  Garnish with additional whipped cream, if desired.  Refrigerate any leftovers.

GRAHAM CRACKER CRUMB CRUST:  In a medium bowl, mix together 1 cup graham cracker crumbs, 1 tablespoon sugar, and 3 tablespoons melted butter until well blended.  Press into the bottom and 3/4 inch up the side of an 8 inch springform pan.