Crock-Pot OnePot Manuel D’Utilisation

Note: The recipes included in this instruction book must always be 
used with One Pot

TM

 stoneware. When using an electric stovetop, 

the heat diffuser must be used with One Pot

TM

 stoneware.

Note: The recipes included in this instruction book must always be 
used with One Pot

TM

 stoneware. When using an electric stovetop, 

the heat diffuser must be used with One Pot

TM

 stoneware.

 
1 gallon coffee
½ cup chocolate syrup
    cup sugar
6 cinnamon sticks
3 teaspoons whole cloves
1 teaspoon anise fl avoring
1 teaspoon orange zest
1 teaspoon lemon zest
2 cups whipped cream or non-dairy topping
4 tablespoons vanilla extract
¼ cup cocoa powder
¼ cup spiced rum (optional)

1.  Combine all ingredients (except whipped cream and vanilla) in One 

Pot

TM

 stoneware. Place One Pot

TM

 stoneware in slow cooker heating 

base, cover, and cook on LOW for 3-4 hours.  

2.  In a bowl, combine whipped cream and vanilla, and refrigerate.  
3.  When ready to serve, ladle into coffee cups and top with a dollop of 

whipped vanilla cream and dust with cocoa powder.  

4 cups fl our
2 cups sugar
8 teaspoons baking powder
¼ teaspoon salt
4 eggs (slightly beaten)
¾ cup vegetable oil
½ cup milk
2 teaspoons vanilla
4 cups fresh or frozen Maine blueberries
Nonstick cooking spray

Topping:
1 cup softened butter
½ cup light brown sugar
½ cup fl our
    cup cinnamon

1.  In a 4 quart mixing bowl, combine fl our, sugar, baking powder, and 

salt and mix well.

2.  Add to the mixture beaten eggs, oil, milk, and vanilla. Beat until 

smooth. Fold in blueberries gently.  

3.  Spray inside of One Pot

TM

 stoneware with non stick cooking spray, 

and pour in cake batter. Mix topping, and place on top of batter. 
Place One Pot

TM

 stoneware in slow cooker heating base, cover, and 

cook on HIGH for 3-4 hours. Serve WARM with butter.