Crock Pot Peach Vanilla Butter Food

SLOW COOKER PEACH BUTTER

Steps:

• Add the peaches and water to a blender; process until smooth.
• Transfer mixture to a slow cooker; stir in the brown sugar.
• Cover and cook on LOW for 4-6 hours.
• Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
• Taste to adjust the flavorings.
• Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.

CROCK POT PEACH DUMP DESSERT

Steps:

• Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.
• Sprinkle with cornstarch; toss.
• Drizzle with vanilla and sprinkle brown sugar over all.
• Sprinkle with cinnamon then cake mix.
• Drizzle melted butter evenly over cake mix.
• Cover and cook on high for 3 to 3 1/2 hours.

OLD-FASHIONED PEACH BUTTER - CROCK POT

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well.
• Transfer to a 5 qt slow cooker.
• Cover and cook on low for 8 to 10 hours or until peaches are very soft, stirring occasionally.
• Stir in tapioca.
• Cook, uncovered, on high for 1 hour or until thickened.
• Pour into freezer containers; cool to room temp, about 1 hour.
• Refrigerate or freeze.