Today we made Pear Butterscotch Pie!
1 graham cracker pie shell, 2 medium underripe pears, peeled, cored and sliced into crescents 1/4″ thick, 1C skim milk, 1C firmly packed light brown sugar, 2 eggs, slightly beaten, 3T butter, 3T cornstarch
Preheat oven to 350F. In medium saucepan, mix cornstarch and brown sugar.
Mix in milk over medium heat, stirring constantly until thickened, about 15 minutes.
A streak made with the finger on the back of the mixing spoon shouldn’t flow together.
Add butter and quickly beat in slightly beaten eggs until butter is melted. Blend well. Cool 10 minutes.
Arrange pear slices in circular pattern in pie shell. Pour pudding over pears.
Bake 50 minutes or until golden brown. Cool. Chill at least 2 hours before cutting.
Today we made Banana Blackberry Bread!
4oz fresh blackberries, 2 medium bananas, mashed, 3T butter, melted, 1C sugar, 1 egg, 1T almond extract, 1t baking soda, 1/2t salt, 1 1/2C flour
Preheat oven 350F. Puree berries in blender. Push through fine-mesh sieve. In separate bowl, sift together flour, baking soda and salt. In separate bowl, beat egg and sugar.
Stir in blackberries, bananas and extract.
Mix in melted butter. Blend well.
Mix in dry ingredients until just blended.
Turn into greased extra large loaf pan.
Bake 45-50 minutes or until toothpick inserted in center emerges clean.
Today we made Cranberry Brownies!
3/4C flour, 3 eggs, 1T vanilla extract, 3/4C unsweetened cocoa powder, 1t salt, 2C sugar, 6T butter, 1/2t baking soda, 1C chocolate chips, 1C coarsely chopped fresh raw cranberries
Preheat oven to 325F. Melt butter with chocolate chips.
Add sugar. Blend well. Cool 20 minutes.
Stir in eggs. Blend well.
Stir in vanilla extract.
In separate bowl, sift together flour, salt, cocoa powder and baking soda. Add to melted chocolate mixture.
Stir in cranberries.
Turn into greased 8″X8″ pan.
Bake 50-60 minutes or until toothpick inserted in center emerges almost clean.