Today I made Pear Cranberry Pie!
1 pie shell, 3T butter, 7 small or 5 medium pears, 1/3C sugar, 1t ground cinnamon, 1t nutmeg, 1t ginger, 1/2C dried cranberries, 3T cornstarch, 3T water
Preheat oven to 400F. Melt butter. Add sugar. Peel, core and chop pears coarsely. Add to butter mixture. Cook until pears are soft, about 10 minutes. Add spices. Mix in cranberries. Make a slurry with the cornstarch and water by stirring until smooth and adding to the pear mixture. Turn into pre-baked pie shell. Bake 15 minutes. Lower the oven temperature to 375F. Bake 20 minutes longer or until lightly browned. Cool.
Today I made Chocolate Chocolate Chip Cake!
1/2C butter, 2C sugar, 3 eggs, 1 1/2t vanilla, 2 1/2C flour, 2 1/4t baking powder, 1t salt, 1 1/4C milk, 12 oz semisweet chocolate chips, 1/3C unsweetened cocoa powder
Preheat oven to 350F. Grease a tube pan well. Cream butter and sugar. Add eggs. Add vanilla. In separate bowl, sift together dry ingredients. Add 1/3 to wet ingredients. Add 1/3 of milk to batter. Add another third of dry to batter. Add remaining milk and then remaining dry to batter. Fold in chocolate chips. Turn into pan. Bake 40-45 minutes, or until knife inserted in center of cake comes out clean. Cool before removing from pan.
Today I made Tropical Fruit Muffins!
8oz chopped, dried pineapple, 8oz chopped dates, 1 1/4C rum, 2 eggs, 5 large bananas, mashed, 1/2C butter, 2C flour, 3t baking powder, 2T sugar, 1/4C butter, melted
Preheat oven to 350. Soak chopped pineapple and dates in rum for 2 or more hours in a shallow, plastic-wrap covered glass container. Sift together dry ingredients except for sugar. Make a well in the dry and stir in bananas. Beat sugar with eggs. Melt butter. Add to egg mixture. Add to banana mixture. Drain dried fruit, reserving 1/4 cup rum.
Add both to batter. Stir until just blended. Turn into nonstick or greased or lined muffin tins. Bake 20-25 minutes or until lightly browned.
Today I made Peanut Butter Pecan Chocolate Chunk Cookies!
1/2C butter, ¼t salt, 1/2C crunchy peanut butter, 3/4C sugar, 3/4C dark brown sugar, 2 eggs, 1C flour, ¼t baking soda, 1C chopped pecans, 12 oz semisweet chocolate chunks
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream peanut butter and butter with sugars. Add eggs. Add dry ingredients. Add vanilla. Add chocolate chunks. Drop by Tbs onto parchment-paper lined cookie sheets. Bake 8-10 minutes or until lightly browned.
Today I made Ginger Crumb Pudding!
This recipe is from the booklet “Diets to Live By!” published by Anderson, Clayton & Co., 1967.
1 1/2C flour, 1/2C brown sugar, 3/4t soda, 1/2t baking powder, 1 1/4t ginger, 1/2t cinnamon, 1/8t cloves, 1/2C butter, 1 1/3C water, 1/3C dark molasses, 2T butter, 1t lemon zest
Preheat oven to 350.
Mix dry ingredients. Cut in 1/2C butter until mixture resembles coarse meal. Turn into 8″X8″X2″ greased baking pan or dish.
In saucepan, mix water, molasses and 2T butter. Boil. Add zest. Pour over crumbs in dish.
Zigzag knife through mixture. Bake 30-35 minutes. Serve warm.