• National Pear Month - 2

    From Dave Drum@1:3634/12 to All on Fri Dec 3 14:13:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple-Pear Cake
    Categories: Desserts, Cakes, Lo-fat, Fruits
    Yield: 12 Servings

    1/4 c Butter
    3/4 c Packed light brown sugar
    1 lg Egg
    1 1/2 ts Vanilla
    2 1/4 c Flour
    1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    2 ts Ground cinnamon
    1 ts Ground nutmeg
    2 sm Apples; chopped
    3/4 oz Dried pears
    3/4 c Buttermilk *
    1 tb Confectioners sugar

    * Or you can use 3/4 cup regular milk and 1 T vinegar to
    make sour milk.

    Preheat the oven to 375ºF/190ºC. Spray a 9 1/2" tube pan
    with nonstick spray.

    In a large bowl, cream the butter with the brown sugar.
    Beat in the egg and vanilla.

    In a medium bowl, combine the flour, baking powder, baking
    soda and salt. Stir to blend. Stir in the cinnamon and
    nutmeg.

    Finely chop the apples, and mince the dried pears.

    Alternately add the flour mixture and the milk to the
    butter-sugar mixture in three additions, beating just
    until the flour is no longer visible. Stir in the apples
    and pears.

    Scrape the batter into the tube pan and bake for 40 min.,
    or until golden brown and tests clean.

    Cool in the pan on a rack for 10 minutes, then unmold the
    cake and cool completely. Dust cake with confectioners
    sugar just before serving.

    Serving size: one 2 1/4 inch wedge.

    Note: If you don't have any dried pears, you can
    substitute raisins are just as good!

    Source: Weight Watchers Smart Choice Recipe Collection
    ~ 1993

    Typed for you by: Linda Fields

    Uncle Dirty Dave's Archives

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    ... Calling them "McVegetables" isn't going to make me like them!
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  • From Dave Drum@1:3634/12 to All on Thu Dec 1 17:46:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spiced Pears
    Categories: Fruits, Wine, Herbs, Dairy
    Yield: 6 Servings

    6 lg Firm pears
    1 pt Red wine
    4 oz Sugar
    1 Vanilla pod; split
    2 Whole cinnamon sticks
    1 ts Corn flour or arrowroot
    Flaked almonds; toasted
    15 fl Double cream; whipped

    Preheat the oven to 250ºF/120ºC.

    Peel the pears neatly, leaving the stalks on, and stand
    them in a large casserole.

    In a saucepan bring the cider, sugar, split vanilla pod
    and cinnamon sticks to the boil.

    Pour this over the pears, cover the casserole and bake
    very slowly for about 3 hours, turning the pears half-way
    through the cooking time.

    When the pears are cooked, transfer them to a serving bowl
    and cool.

    Pour the liquid into a saucepan, discarding the vanilla
    pod and cinnamon sticks.

    Mix the arrowroot with a little cold water to a smooth
    paste, then add to the saucepan with the liquid. Bring to
    the boil, stirring till the mixture has thickened slightly
    to a syrup.

    Pour it over the pears, allow to cool a little, then baste
    each pear with a good coating of the syrup.

    Place in the refrigerator to chill thoroughly and serve
    sprinkled with toasted flaked almonds and whipped cream.

    FROM: Felicity and Roald Dahl, Memories with Food at Gipsy
    House, Viking, Penguin 1991, ISBN 0-670-83462-9

    Typed for you by Rene Gagnaux

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Archives

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    ... "Everyone considered him the coward of the county... " -- Kenny Rogers
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