Moroccan Applesauce Cake (Crock Pot)

Total Time:3hrs 50mins              
Prep          : 20 mins
Cook          :3 hrs 30 mins

This recipe is based on one from Lou Seibert Pappas’ cookbook, Extra-Special Crockery Pot Recipes. She says, “Serve this unusual cake warm with scoops of coffee or chocolate ice cream.

Ingredients 

    1⁄2 cup butter, softened
    1 cup sugar
    2 eggs
    1 teaspoon vanilla
    1 cup applesauce
    1 1⁄2 teaspoons baking soda
    1 1⁄2 cups all-purpose flour
    1 teaspoon cinnamon
    1⁄2 teaspoon salt
    1 cup chocolate chips
    3⁄4 cup dates, chopped or 3⁄4 cup raisins
    3⁄4 cup walnuts, chopped

Directions

    Prepare a 2-quart pudding mold or 2-pound coffee can by greasing and flouring. Set aside.
    In bowl of electric mixer, cream butter and sugar. Add eggs one at a time, beating until smooth after each addition. Beat in vanilla.
    In small bowl combine applesauce and soda; stir in to mixer bowl.
    Mix flour, cinnamon and salt together. Add to creamed mixture. Beat until smooth.
    Mix in chocolate bits, dates (or raisins) and walnuts.
    Turn into prepared pudding mold or coffee can. Place in crockery pot. Cover with 4 layers of paper towels. Place crockery pot lid loosely on top to allow steam to escape. Cook on high (300°F) 3 to 3 ½ hours, or until a toothpick inserted in center comes out clean.

source :http://www.food.com/recipe

Wild Blueberry Charlotte

Ingredients

    1⁄3 cup granulated sugar

    1⁄3 cup water

    2 1⁄2 cups frozen wild blueberries

    1 (7 g) envelope unflavored gelatin

    1 cup creme fraiche or 1 cup sour cream

    2⁄3 cup whipping cream

    12 thin french-style ladyfinger cookies

    fresh mint leaves

Directions

 

1. In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.

1. Sprinkle gelatin over 1/4 cup water in a small saucepan.

1. Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.

1. Stir in creme fraiche.

1. In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.

1. Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.

1. Cover and refrigerate for about 4 hours or until set.

1. Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.
2. 
   

Article source://www.food.com