Buttery Glaze - Best Crockpot Recipe

Makes about1/3cup
1 cup powdered sugar
1/2 teaspoon butter extract
Milk

1. Mix powdered sugar and butter extract with enough milk to make a
glaze consistency.

Applesauce Cake with Buttery Glaze - Crockpot Recipe

12 servings
1/2 cup margarine or butter, room temperature
3/4cup packed light brown sugar
1 egg
3/4cup applesauce
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon each: salt, ground cinnamon
1/4 teaspoon each: baking soda, ground cloves
Buttery Glaze (recipe)

Per Serving:
Calories: 242% calories from fat: 31 Protein (gm): 2.1 Carbohydrate (gm): 39.5 Fat (gm): 8.4 Saturated fat (gm): 1.7 Cholesterol (mg): 17.7 Sodium (mg): 306

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 1.5 Bread: 1.0 Meat: 0.0 Fat: 1.5

1. Beat margarine and sugar in large bowl until blended; beat in egg, apple-sauce, and vanilla. Mix in combined remaining ingredients, except Buttery Glaze, stirring until well blended.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool.

Gingerbread Cake - 365 Crockpot Recipe

12 servings
11/2 cups self-rising flour
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each: ground allspice, salt
8 tablespoons margarine or butter, room temperature
2/3cup light molasses
3/4cup packed light brown sugar
1 egg, lightly beaten
1/2 cup 2% reduced-fat milk
1/2 teaspoon baking soda
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 315% calories from fat: 29 Protein (gm): 2.8 Carbohydrate (gm): 53.4 Fat (gm): 10.0 Saturated fat (gm): 2.4 Cholesterol (mg): 20.7 Sodium (mg): 410

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.5 Meat: 0.0 Fat: 1.5

1. Combine flours, spices, and salt in large bowl. Combine margarine, molasses, and brown sugar in 4-cup glass measure; microwave on high until margarine is melted, about 2 minutes, stirring to blend. Whisk margarine mixture into flour mixture, blending well; whisk in egg. Whisk in com-bined milk and baking soda until blended.
2. Pour batter into greased and floured 7-inch springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 5 hours. Cool in pan on wire rack 10 minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze.

Warm Rum Sauce - 365 Crockpot Recipe

Makes 11/2 cups
1/4 cup sugar
1 tablespoon cornstarch
11/4 cups 2% reduced-fat milk
2 tablespoons each: rum or 1/2 teaspoon rum extract, margarine or butter
1/2 teaspoon vanilla
1⁄8teaspoon ground nutmeg

1. Mix sugar and cornstarch in small saucepan; whisk in milk and rum. Whisk over medium heat until mixture boils and thickens, 1 to 2 minutes. Remove from heat; stir in margarine, vanilla, and nutmeg. Serve warm.

Pumpkin Ginger Cake Rounds with Warm Rum Sauce - Crockpot Recipe

2 cakes (4 to 6 servings each)

1/2 cup each: canned pumpkin, packed light brown sugar
1/4 cup each: room temperature margarine or butter, light molasses
1 egg
11/2 cups all-purpose flour
1/2 teaspoon each: baking powder, baking soda, ground allspice, cloves, and ginger
Warm Rum Sauce (recipe)

Per Serving:
Calories: 212% calories from fat: 27 Protein (gm): 3.3 Carbohydrate (gm): 35.5 Fat (gm): 6.5 Saturated fat (gm): 1.3 Cholesterol (mg): 21.6 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 1.0

1. Combine pumpkin, brown sugar, margarine, molasses, and egg in large mixer bowl; beat at medium speed until well blended. Mix in combined flour, baking powder, baking soda, allspice,
cloves, and ginger, blending at low speed until moistened.
2. Pour batter into two greased and floured 16-ounce cans. Stand cans in crockpot; cover and cook on high until wooden skewer inserted in cakes comes out clean, about 21/2 hours. Stand cans on wire rack to cool 10 minutes. Loosen sides of cakes by gently rolling cans on counter, or remove bottom ends of cans and push cakes through. Slice and serve with Warm Rum Sauce.

Cream Cheese Glaze - Best Crockpot Recipes

Makes about 3/4cup

2 ounces reduced-fat cream cheese, room temperature
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
11/2 cups powdered sugar
Milk

1. Beat cream cheese, margarine, and vanilla in medium bowl until
smooth; beat in powdered sugar and enough milk to make thick glaze
consistency.

Lemony Carrot Cake with Cream Cheese Glaze - Best Crockpot Recipe

12 servings
12 tablespoons margarine or butter, room temperature
3/4cup packed light brown sugar
3 eggs
2 cups shredded carrots
1/3cup each: raisins, coarsely chopped walnuts
Grated zest of 1 lemon
11/2 cups self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 337 % calories from fat: 43 Protein (g): 4.5 Carbohydrate (g): 44.3 Fat (g): 16.6 Saturated fat (g): 3.5 Cholesterol (mg): 55.1 Sodium (mg): 491

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat margarine and brown sugar in large bowl until fluffy; beat in eggs
one at a time, beating well after each addition. Mix in carrots, raisins, walnuts, and lemon zest. Fold in combined flour, baking powder and salt.
2. Pour batter into greased and floured 7-cup springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 31/2 hours. Cool pan on wire rack 10 minutes; remove side of pan and cool. Drizzle cake with Cream Cheese
Glaze.