Another recipe

Here's that recipe of the apple stuff I made for Birthday Sunday, for those of you who want it....
Apple Crisp
1 quart canned apple pie filling, or

2/3 cup sugar
1 1/4 cups water
3 Tbsp.cornstarch
4 cups sliced, peeled apples
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
3/4 cup quick oatmeal
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter, at room temperature
place pie filling in slow cooker. If not using prepared filling, combine 2/3 cup sugar, water cornstarch, apples, cinnamon, and allspice. Place in cooker.
Combine remaining ingredients until crumbly. sprinkle over apple filling.
Cover. Cook on Low 2-3 hours.
Makes: 6-8 servings
Ideal Slow cooker size: 2-quart

That's the recipe out of the book...here's how I made it since we didn't have everything for the recipe=o)
Since our crock pot was bigger then the one they called for, I doubled the batch so if you have a 6-quart cooker like we do, you might want to double it=o)

2/3 cup sugar

1 1/4 cups water

3 Tbs. cornstarch

4 cups sliced, peeled Granny Smith Apples (and that's easy to do if your mom and little brother and sister do it for you=o)

1/2 tsp. ground cinnamon

pinch of cloves, ginger and a little bit more cinnamon....

3/4 cup oatmeal

1/2 cup brown sugar

1/2 cup flour

1/4 cup coconut oil, at room temperature

1. Combine sugar, water, cornstarch, apples, cinnamon, ginger, and cloves. Place in cooker
2. Combine remaining ingredients until crumbly. Sprinkle over apple filling.
3. Cover. Cook on High 4 hours....or until bubbly=o)

Enjoy...and improvise to fit your tastes=o)

~Kluane

For Mrs. Humphrey

...and anyone else who wants to use it=o)
Here's that recipe that Mom was telling you about Mrs. Humphrey.

Tender Pork Roast

3-lb. boneless pork roast, cut in half

8-oz. can tomato sauce

3/4 cup soy sauce

1/2 cup sugar

2 tsp. dry mustard

1. Place roast in slow cooker.
2. Combine remaining ingredients in a bowl. Pour over roast.
3. Cover and cook on Low 6-8 hours, or on High 3-4 hours, or until meat is tender but not dry.
4. Remove roast from slow cooker to a serving platter. Discard juices or thicken for gravy.

Makes 8 servings (but I think we must eat more then a serving....because there were only 5 people eating it and there wasn't any leftover...=o)

We put onions, carrots, and potatoes in it too. The sauce was pretty good....I really liked it and I didn't even get to try any of the meat=o) I got all eaten before I got home.....hehehe=o)

~Kluane

Pumpkin Butter recipe (just for Heidi)

Hi Heidi (and anybody else who wants it),
Here is that recipe.

Pumpkin Butter

3 1/2 cups canned solid pack pumpkin

1 1/2 tsp. ground cinnamon

1/4 tsp. cloves

3/4 tsp. ginger

4 cups granulated sugar

1 1/2 cups firmly packed light brown sugar

1 (3-ounce) pouch liquid pectin

In an 8-quart pan, combine the pumpkin, cinnamon, cloves, and ginger, stirring until smooth and well blended. Gradually stir in the granulated and brown suagars.

Over medium-low heat, heat the mixture, stirring constantly until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return to a full rolling boil, stirring constantly. Boil, stirring constantly, 1 minute. Remove the pan from the heat and skim off any foam.

Ladle the hot butter into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with lids and apply screw rings. Process half-pint jars in water bath for 10 minutes, pint jars for 15 minutes.

Variation: Pumpkin-Pecan Butter

Stir 3/4 cup finely chopped toasted pecans into the pumpkin mixture after the pumpkin is dissolved and before adding pectin.

Makes about 7 cups

Hope every one enjoys :P Yummy!!!!