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 Pear Peanut Butter Cookie Bars!
2 1/2C flour, 2t baking powder, 1/2t salt, 1/2c creamy peanut butter, 1C chocolate chips, 1/4C honey, 2 large pears, peeled, cored and chopped into 1/2″ pieces, 1T cinnamon, 1/2C plain nonfat yogurt
Preheat oven to 350F. Sift flour, baking powder, salt, and cinnamon. In separate bowl, beat yogurt, honey and eggs.
In separate bowl, beat peanut butter and brown sugar.
Add egg mixture to it.
Make a well in the dry ingredients. Stir in wet until almost blended.
Stir in chocolate chips and pears.
Spread evenly into greased 9″X13″ pan.
Bake 25-30 minutes or until lightly browned.
Today we made Pear Date Carrot Muffins!
2C flour, 3t baking powder, 3T brown sugar, 1 egg, 1T ground ginger, 1 1/4C skim milk, 3T butter, melted, 1 large pear, peeled, cored and chopped into 1/2″ pieces, 1/2C chopped baby carrots in 1/2″ pieces, 1/2C chopped, dried, sugared dates
Preheat oven to 350F. Sift together dry ingredients. Add brown sugar. In separate bowl, mix milk, egg and cooled butter. Blend well.
Make a well in the dry ingredients and stir in wet until almost blended.
Stir in pears, dates and carrots.
Turn into lined, greased or nonstick muffin tin.
Bake 20-25 minutes or until lightly browned.
Today we made Pear Scones!
2C flour, 6T brown sugar, 1T cinnamon, 2 medium Anjou pears, peeled, cored and coarsely chopped; 1T baking powder, 4T butter
Preheat oven to 350F. Sift together flour, baking powder and cinnamon. Mix in 3T brown sugar. In separate bowl, add juice and 3T brown sugar to chopped pears.
Blend well. Cut butter into flour mixture until butter is blended in. It should still be powdery. Stir pear mixture into dry ingredients until just blended.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned.
Today we made Pear Lemon Cake!
1/2C butter, 1/2C sugar, 1 1/2 C flour, 2t baking powder, 2 large slightly underripe pears, peeled and chopped into 1/2 to 1/4″ pieces, 3 eggs, 3T brown sugar, 2T lemon juice
Preheat oven to 350F. Cream butter with sugar.
Beat in eggs.
In separate bowl, sift together dry ingredients. Make a well in the dry. In a separate bowl, mix pears, lemon juice and brown sugar.
Stir wet into dry until just blended.
Spread half the batter evenly into a greased 9″ round cake pan.
Spread pears on top.
Spread on remaining batter. Swirl until all pears are coated.
Bake 45-50 minutes or until lightly browned and cake comes away from sides of pan.
If desired, glaze when cake is cool, with 2 to 2 1/2C powdered sugar sifted, and 3T orange juice blended until barely pourable.
Today I made Pear Walnut Tart!
1C butter, 2/3C sugar, 1/2t salt, 2 1/2C flour, 1 peeled medium pear, chopped in 1/2″ pieces, 1/2C coarsely chopped walnuts, 1 egg, 3T brown sugar, 1T flour, 1/2t ground cloves
Preheat oven to 350F.
Cream butter with sugar and salt. [I made half the crust amount and used the remaining filling elsewhere.]
Work in flour to form a dough.
Roll out on floured board to form one or more crusts of desired shapes,and sizes, 1/2″ high with borders that are 1/4″ high and 1/2″ wide. Place on greased cookie sheet. Mix brown sugar with cloves and flour.
Stir in egg. Blend well.
Stir into pears and walnuts. Blend well.
Turn into crusts.
Bake 10-20 minutes or until crust is lightly browned. Cool before cutting.
Today I made Pear Custard Tart!
Crust: 1/2C butter, 1/2C brown sugar, 1 1/4 – 1 3/4C flour
Please note: the following amounts make 1 tart plus 4 servings of additional custard.
Custard: 14 oz fat-free sweetened condensed milk, 2 large pears, peeled, cored and chopped, 1C fat-free sour cream, 2 eggs
Preheat oven to 350F.
Cream butter with brown sugar.
Add enough flour to make a dough that is flexible but not crumbly or greasy.
Shape into a rectangular crust on a greased baking sheet. Set aside.
Custard: Mix milk and eggs. Blend well.
Add sour cream. Blend well.
Add pears. If desiring more pear/less custard, add another chopped pear.
Pour into crust.
Pour remaining filling into greased baking pan to make custard.
Bake 25-30 minutes or until set in center.
Today I made Pear Chocolate Chip Chiffon Cake!
3 eggs, separated, 1/2C powdered sugar, 1/2C flour, 1/2C butter, 3 medium pears chopped into 2mm pieces, 1C chocolate chips
Preheat oven to 400F.
Sift flour. Set aside.
In separate bowl, cream butter with 1/4C sugar.
Stir in flour. Set aside.
Fold in pears until just blended.
In separate bowl, whip egg whites until soft peaks form.
Gradually beat in 1/4C sugar until stiff peaks form.
Fold into batter until just blended.
Fold in chocolate chips until just blended.
Turn into greased 9″ round pan.
Bake 35 minutes or until knife inserted in center of cake comes out clean. Cool before cutting.
Today I made Caramel Pear Ice Milk!
3 medium pears, peeled and cored, 1/2C sugar, 14 oz fat-free sweetened condensed milk
Dice pears into 1/2″ pieces. Distribute sugar evenly in heavy skillet. Cook over medium heat, until sugar turns a deep amber. Do not stir. Add pears. Caramel will clump together. Continue cooking another 10 minutes, stirring occasionallly. Sugar will re-caramelize. Be careful not to get burned. Remove from heat. Stir in milk. Blend well with heat-resistant spatula. Turn into souffle dish. Cool 20 minutes. Freeze 3 hours or until of desired solidity.
Today I made Pear Prune Cake!
1 scant C flour, 1C sugar, 1 1/2t baking powder, 1/2t baking soda, 5T butter, melted, 4.25 oz pitted prunes, 1/4C water, 2 eggs, 1/4C milk, 2 pears, peeled, cored and chopped medium finely
Preheat oven to 375F. Cook prunes in water over medium heat until soft, about 10 minutes. Mash. Cool. Melt butter. Cool. Meanwhile, beat eggs with sugar until light colored. Add butter. Mix prunes with pears. In separate bowl, sift together dry ingredients. To the batter, add milk, alternating with dry ingredients, beginning and ending with dry. Mix in fruit until just blended. Turn into greased tube pan. Bake 30-35 minutes or until knife inserted in center of cake comes out clean.