Cream butter, sugar and eggs together, adding eggs, one at a time.
Mix soda, flour, allspice, cloves, cinnamon and nutmeg together.
Add buttermilk and flour mixture alternately to butter mixture.
Add vanilla, pear preserves and pecans.
Bake in greased and floured tube or Bundt pan in 300\u00b0 oven for 1 hour and 45 minutes.
Can substitute apricot preserves for pear preserves. Yield:
12 servings.
up flour; fold pecans and pear preserves into batter.
Beat egg
he pecan mixture and the pear preserves.
In a large glass
Cream shortening and sugar.
Add eggs one at a time, then add vanilla and spices.
Beat well.
Add flour, soda and buttermilk. Mix, then add pear preserves and pecans.
Bake in tube pan at 325\u00b0 for 1 hour and 45 minutes.
Sprinkle one side of tortilla with Havarti cheese.
Top with pecans.
Fold tortilla over filling.
Coat a non-stick skillet with cooking spray and cook quesadilla over medium high heat for 2 minutes each side or until cheese melts.
Slice into wedges and serve with pear preserves.
Combine pear preserves and horseradish; spoon over cream cheese.
Serve with gingersnaps, crackers or date-nut bread.
Cream the Crisco and sugar. Add eggs, sifted flour, soda, ginger, cinnamon, nutmeg and buttermilk.
Mix.
Add nuts, preserves and vanilla.
Mix well, but do not beat.
Bake in greased and floured pan for 1 1/2 hours at 325\u00b0.
oil; cook, stirring often, until preserves are thick and fall off
After the red has been eaten, scrape out the pink down to the light pink color.
Peel off the rind and cut the other into strips, then into thinner strips.
Place in open pan with sugar (according to pear preserves recipe).
Cook until thickened into preserves. Spoon into jars while hot and seal.
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
Cream butter in a large mixing bowl.
Gradually add sugar, beating until light and fluffy.
Add egg yolks and beat well.
ith softened butter, then with preserves.
Sprinkle with additional poppy
Mix all ingredients together.
Bake in Bundt pan at 325\u00b0 for about 1 hour.
Cream shortening.
Gradually add sugar, beating at medium speed until well blended.
Add eggs, one at a time, beating after each addition.
Combine flour, soda, salt and spices; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix just until blended.
Stir in vanilla, preserves and pecans.
Pour into greased and floured Bundt pan. Bake at 325\u00b0 for 1 hour and 35 minutes.
Cool in pan 10 minutes; remove from pan and cool completely.
Cream together sugar, shortening and cocoa.
Add eggs and mashed potatoes.
Dissolve soda in small amount of warm water. Add soda and buttermilk.
Stir in flour, cinnamon, nutmeg and cloves.
Add vanilla.
Mix well.
Fold in nuts, raisins and pear preserves.
Bake at 350\u00b0 for 35 to 40 minutes.
o. But the D'Anjou pear supposedly is not the best
il, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper
ith 1 Teaspoon of the Preserves, spreading it around the center
Fill each hen with 1/4 cup grapes which have been tossed lightly into sugar.
Brush each hen generously with hot mixture of melted butter, preserves, salt and pepper.
hen blend this into the pear mixture with the olive oil