Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
Carefully trim only the brown crust from fresh white bread.
Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
When it is dried out, crumble gently using your fingers.
Use as desired.
Tear bread into small pieces or dice;
rie on a slice of bread, and spread Maggie Beer's
Melt butter in a small pan over medium-high heat
add walnuts and toast until lightly browned, about 2 minutes.
Remove from heat and set aside.
Preheat oven to 300\u00b0F.
On the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
place on a baking sheet and bake until cheese is melted about 10 minutes.
until sugar dissolves.
Add pear slices. Simmer, covered, 3-5
Combine the first six ingredients and spread onto one side of each of the four slices of bread.
To assemble the two sandwiches: On top of 2 slices of bread, with the mustard-mayo combination side up, layer the ingredients as follows: cheese, ham, pear, cheese - and then top with the remaining slices of bread, with the mustard-mayonnaise side down.
Next, thinly butter the outsides of both sandwiches.
Grill for 2-3 minutes over medium heat, cooking until golden brown. Turn and cook on the other side for another 2-3 minutes.
Preheat oven to 375\u00b0F. Grease and line an 8 x 4 inch loaf pan. Melt butter and sugar in a saucepan then set aside. Sift flour, baking powder and salt into a mixing bowl. Beat in eggs then gradually add butter and sugar. Beat in pear and ginger then transfer to prepared pan. Bake for 1 hour, until a skewer inserted in the center comes out clean. Allow to cool in pan for 10 mins then remove and let cool completely on a wire rack.
cross the bottoms.
Arrange pear pieces over the caramel; top
nd add ingredients to YOUR bread maker according to YOUR instructions
Preheat the oven to 350 degrees. Puree the undrained pears in the food processor. Combine puree with enough milk to make 4 cups liquid. Combine bread with pear puree mixture. Mix well. Beat together the sugar, brown sugar, eggs, and vanilla extract. Combine with bread mixture. Melt the butter in 9x13x2 inch baking pan. Pour bread pudding mixture into pan and bake for about an hour. Serve with Caramel Cream Sauce.
and vanilla. Stir in date-pear mixture. Stir in flour mixture
alf, 1 teaspoon of vanilla, pear brandy and salt.
Line
ey don't jinx your bread\", or just put it
n the refrigerator.
Set bread machine to dough cycle. Place
lightly.
Distribute the pear mixture over the bread, the pour the
oth sides of slices of bread. Cut each slice into 3
Core and finely dice pears, but do not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with pears. Stir until mixed.
Make streusel topping by combining all ingredients and mixing until crumbly.
Pour batter into a greased 9-inch round cake pan. Sprinkle with streusel topping. Garnish with additional pear slices, if desired. Bake at 400 degrees for 25 to 30 minutes.
Peel and core the fresh pear, and chop into similar pieces
Heat the oil in a large heavy-based pan.
Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.