COOKIES: Preheat oven to 375*F.<
coa powder. As with all cookies, it's the taste
hen blend this into the pear mixture with the olive oil
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
and vanilla.
Add the pear mixture to the flour mixture
ntil well combined. Stir in pear and raisins.
Arrange oven
Note: I also tested this recipe using canned pears in their
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
ime for high altitudes).
Recipe variation:
Add 1 teaspoon
Note:
If recipe is halved, half each ingredient along with pear pulp.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ool. Meanwhile, mix the chopped cookies and prunes together. When the
Gingersnaps -- Just add all the cookies to a baggie and crush
archment paper.
Stir apple, pear, brown sugar, vanilla extract, cornstarch