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Honey Orange and Apple Nut Bread Pudding

2 cups all purpose flour
1/2 cup English walnuts
2/3 cup plus 1/4 cup sugar
1 1/2 cups orange juice
3 t. baking powder
1/2 cup honey
1 t. salt
2 T. margarine or butter, melted
8 T. margarine or butter cut into cubes
1 1/3 cups sour cream
1 cup milk
4 T. powdered sugar
2 medium tart apples, such as Granny Smith, peeled cored and cut into cubes
1 t. cinnamon

Lightly grease the inside of the slow cooker. In a mixing bowl, mix the flour, the 2/3 cups sugar, the baking powder, and salt. Cut the margarine with a pastry blender or with 2 knives until the mixture resembles coarse meal. Stir in the milk to form a stiff dough. Spread the dough into the bottom of the slow cooker. Sprinkle the apples and walnuts over the layer of dough. Do not stir. In another mixing bowl, combine the orange juice, honey, 1/4 cup sugar, the melted margarine, and cinnamon. Pour over the apple mixture. Do not stir.

Cover and cook on HIGH for 2-3 hours or until the apples are tender. DO NOT COOK ON LOW. In a small bowl, whip the sour cream and powdered sugar. Serve warm with dollops of the sour cream mixture.

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