Best bread pudding

Best Bread Pudding
3/4 cup brown sugar
6 slices raisins-and-cinnamon-swirl bread, buttered and cubed
4 eggs
1 quart milk
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract, optional
Spray interior of a 5 quart slow cooker with nonstick cooking spray. Spread brown sugar in bottom of cooker. Add cubed bread. (do not stir sugar and bread together.) In a mixing bowl, beat eggs well. Beat in milk and vanilla, and lemon extract if you wish. Pour over bread. Cover; cook on high for 2 to 3 hours, or until pudding is no longer soupy. Do not stir. Brown sugar will form a sauce on the bottom. When the pudding is finished, spoon it into a serving dish, drizzling the sauce over top of the bread.
Makes 8 to 10 servings.

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Chocolate souffle

Chocolate Souffle
1 (18 1/4 ounce) package chocolate cake mix
1/2 cup vegetable oil
2 cups sour cream
3 eggs, beaten
1 (3 ounce) box instant chocolate pudding mix
1 cup chocolate chips, optional
Combine all ingredients in a large mixing bowl. Spray interior of a 6 quart slow cooker with nonstick cooking spray. Pour souffle mixture into cooker. Cover; cook on low for 6 hours. (Do not lift the lid until the end of the cooking time!) Insert toothpick into center of cake to see if it comes out clean. If it does, the souffle is finished. If it doesn’t, continue cooking for another 15 minutes. Check again. Repeat until its finished cooking. Serve warm from the cooker with ice cream or frozen yogurt.
Makes 10 to 12 servings.

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Brownies with nuts

Brownies With Nuts
1/2 stick butter or margarine, melted
1 cup chopped nuts, divided
1 (23 ounce) package brownie mix
Pour melted butter into a baking insert designed to fit into your slow cooker. Swirl butter around to grease sides of insert. Sprinkle butter with half of the nuts. In a bowl, mix brownies according to package directions. Spoon half of the batter into baking insert, trying to cover the nuts evenly. Add remaining half of nuts. Spoon in remaining batter. Place insert into 5 quart slow cooker. Cover insert with 8 paper towels. Cover cooker. Cook on high for 3 hours. Do not check or remove cover until last hour of cooking. Then insert toothpick into center of brownies. If it comes out clean, the brownies are finished. If it doesn’t, continue cooking another 15 minutes. Check again. Repeat until pick comes out clean. When finished cooking, uncover cooker and baking insert. Let brownies stand for 5 minutes. Invert insert onto serving plate. Cut brownies with a plastic knife (so the crumbs don’t drag). Serve warm.
Makes 24 brownies.

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Black forrest cake

Black Forest Cake
1 (21 ounce) can cherry pie filling (lite or regular)
1 (18.25 ounce) box chocolate cake mix, butter-style
Preheat 4 to 5 quart slow cooker on high for 10 minutes. Meanwhile, spray interior of baking insert, designed to fit your slow cooker, with nonstick cooking spray. In a bowl, stir together pie filling and cake mix until mix is thoroughly moistened. Spoon into insert. Place insert into cooker. Cover insert with 8 paper towels. Cover slow cooker. Cook on high for 1 3/4 hours. Remove cooker lid and paper towels. Continue cooking for another 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove baking insert from cooker. Serve cake warm directly from the insert.
Makes 8 to 10 servings.

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Three chocolate fudge

Three Chocolate Fudge
3 1/3 cups sugar
1 cup butter or margarine
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmallows, halved
2 cups semi-sweet chocolate chips
2 milk chocolate candy bars (7 ounces each), broken
2 squares (1 ounce each) semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chopped pecans
Line a 15 by 10 by 1 inch baking pan with foil and butter foil; set aside. In a large saucepan, combine sugar, butter, brown sugar and evaporated milk. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. Remove from the pan and cut into 1 inch squares.
Makes about 12 dozen pieces.

Candy bar fudge

Candy Bar Fudge
1/2 cup butter or margarine
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
30 caramels
1 tablespoon water
2 cups salted peanuts
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
Line an 8 inch square pan with foil and butter the foil; set aside. In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in powdered sugar and vanilla. Pour into prepared pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes, or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute, or until melted; spread over caramel layer. Chill until firm. Remove from pan and cut into 1 inch squares.
Makes 64 pieces.

Orange taffy

Orange Taffy
2 cups sugar
2 cups light corn syrup
1 can (6 ounces) frozen orange juice concentrate, undiluted
Pinch of salt
1 cup half and half cream
1/2 cup butter or margarine
In a heavy saucepan, combine sugar, corn syrup, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245 degrees (firm-ball stage). Add cream and butter; heat and stir until mixture reaches 245 degrees again. Pour into a greased 15 by 10 by 1 inch pan; cool. When cool enough to handle, roll into 1 1/2 inch logs or 1 inch balls. Wrap individually in foil or waxed paper; twist ends.
Makes about 6 dozen.