• 1

    2017 US Pastry Championships- Winners

  • 2

    2017 US Pastry Championships- Winning Chocolate Sculpture

  • 3

    2017 US Pastry Championships- Judges Meeting

  • 4

    2017 US Pastry Championships- Winning Mini Pastry Display

  • 5

    2017 US Pastry Championships- Finalists at Medal Ceremony

  • 6

    2017 US Pastry Championships- Mini Pastry Display

  • 7

    2017 US Pastry Championships- Judges with Winning Entry

  • 8

    2017 US Pastry Championships- Mini Pasteries

Slow Cooker Recipes - Volume 2

Slow cookers are a terrific tool for making savory,flavourful dishes, but their usefulness doesn't end there!Did you know that you can also create fabulous dessertswith your slow cooker? This volume of slow cooker recipes features some tasty recipes for sweet treats that are a breeze to put together. I hope you enjoy them!

Apple Cobbler

2 cups of granola cereal
4 apples (peeled, cored, and sliced)
2 tbsp melted butter
1/4 cup of honey
1 tsp ground cinnamon

Butter the inside of the slow cooker and add the appleslices. Drizzle the honey and melted butter over the top ofthe apples, then sprinkle the ground cinnamon and granola cereal over the apples. Cover the cooker, then set it to a low setting and cook for about eight hours. Serve warm with a scoop of ice cream or single cream drizzled on top.

Bananas Foster

6 bananas (peeled and cut into quarters)
1/2 cup of flaked coconut
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup of dark corn syrup
1/3 cup of unsalted butter (melted)
1 tsp lemon zest (grated)
3 tbsp lemon juice
1 tsp rum flavoring
12 slices pound cake
1 quart French vanilla ice cream, softened
confectioners sugar (for garnish)

Add the bananas and the coconut in the slow cooker. In abowl, mix together the lemon juice, lemon zest, rumflavoring, salt, cinnamon, corn syrup, and butter. Pourthis mixture over the bananas and coconuts. Cover the slow cooker and cook on a low heat for about an hour and a half. Spread a scoop of ice cream between two slices of pound cake, then pour a ladleful of banana sauce over each "sandwich." Dust with sugar.

Caramel Fondue with Rum

1 (14-oz) bag of caramel candy
2/3 cup of whipping cream
1/2 cup of mini marshmallows
1/2 teaspoon rum extract

Mix together the caramel candy and the whipping cream inthe slow cooker. Cover with the lid and heat for about halfan hour, or until the ingredients have melted. Stir in therum extract and the marshmallows, then cover and cook for another half hour. Serve with apple wedges or pound cake.

Chocolate Candy

2 lbs white almond bark
4-oz dipping chocolate or milk chocolate
12-oz package semisweet chocolate chips
2 1/2 cups of dry roasted peanuts
1 cup of raisins

Mix together the almond bark, chocolate chips, peanuts, and milk chocolate in the slow cooker. Set it to a low heat setting and cook for about 45  minutes. Be sure to stir the mixture every 15 minutes. After 45 minutes, stir in the raising and cook for an additional 15 minutes. Drop in chunks onto wax paper and allow them to cool. When they are nice and firm, store them in an air-tight container.

Chocolate Pudding Cake

1 package chocolate cake mix
1 package instant chocolate pudding
2 cups of sour cream
1 small bag semisweet chocolate chips
3/4 cup of oil
4 eggs
1 cup of water

Coat the slow cooker with a oil or cooking spray. Mix allof the ingredients together, then pour the mixture into the slow cooker. Cook on a low heat setting for about seven hours. Serve warm with vanilla ice cream or whipped cream.

Baked Custard

3 eggs (slightly beaten)
1/3 cup granulated sugar
1 tsp vanilla
2 cups milk
1/4 tsp ground nutmeg

In a large bowl, mix together the vanilla, sugar, milk, and eggs. Pour into a buttered 1-quart baking dish (or a soufflé dish) that will fit into the slow cooker. Sprinkle nutmeg on top of the mixture and add 2 cups of hot water to the slow cooker's pot. Cover the baking dish with aluminum foil and replace the slow cooker's lid. Cook on a high heat for about three hours (or until the custard has set).

Caramel Apples

4 large tart apples (cored)
1/2 cup of apple juice
1/2 cup of packed brown sugar
12 red-hot cinnamon candies
4 tbsp butter
8 caramel candies
1/4 tsp ground cinnamon

Peel about 3/4 of an inch off of the top of each apple and place them in the slow cooker. Pour the apple juice over the apples, then fill their centers with 2 tbsp of brown sugar, 1 tbsp of butter, 3 cinnamon candies, and 2 caramels. Sprinkle a bit of cinnamon on top. Cover the slow cooker and set to a low heat setting. Allow the apples to cook for about five hours, or until the apples are tender. Serve warm.

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