BAKED APPLES CROCKPOT RECIPE

* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.

BAKED CUSTARD

2 cups Milk, scalded
3 Eggs, slightly beaten
1/3 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
Nutmeg or coconut
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in Crock Pot.
Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.
Makes 5 to 6 servings.

BAKED HAM IN FOIL

Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.

BAKED POTATOES

* 10 to 12 potatoes
* Aluminum foil
Prick potatoes with fork and wrap each in foil. Fill slow cooker/Crock Pot with potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.

BANANA BREAD

1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped
Sift together flour, baking powder, baking soda and salt. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, ½ the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in crockpot. Cover crockpot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on HIGH for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.