br>Bring water to boil for pasta.
Cut squash lengthwise
aucepan, bring the dried pear pieces and pear juice to a boil
Preheat oven to 350.
Lightly grease a 1 1/2 quart casserole dish.
Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
Bake 50 minutes, or until golden brown.
Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
emperature to 375 degrees.
For the pears: In a large
e.g. I made my pear filling ahead of time, so
ix together the remaining ingredients for the fruit layer in a
pray.
Place apple and pear slices in a medium bowl
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
emove the core from the pear and slice thinly. Set aside
Place fruit in small baking dish.
In separate bowl, combine all remaining ingredients, then sprinkle over fruit.
Bake at 375\u00b0F for 25 minutes OR microwave on high for 2 and 1/2 minutes or until fruit is tender.
Combine first seven ingredients in a food processor or mix by hand until clumps begin to form.
Combine fruits and sugar, possibly some additional cinnamon, into an 8-inch baking pan, sprayed with non-stick spray.
Pour crumble mixture over top and bake on 375 for 45 minutes or until top is golden brown and apples are tender.
/2 cup of the crisp topping into a medium mixing
Preheat Oven to 375.
Spray baking dish with cooking spray.
Toss apples & pears w/ lemon juice and 4 tbsp brown sugar.
For topping, beat egg, add remaining brown sugar, salt & cinnamon.
Add rolled oats.
Spoon fruit into baking dish & sprinkle oat mixture on top.
Melt butter in small saucepan.
Drizzle melted butter on top of the oat mixture & fruit.
Bake 45-50 minutes.
While peeling apples and pears, keep them in the lemon juice so they don't turn brown.
Place apples in a greased shallow 9\" square baking dish.
Sprinkle (2 tbsp) brown sugar, ground cinnamon, ground nutmeg and water.
Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly.
Sprinkle crumb mixture on top of the apples.
Bake at 375\u00b0F for 30-40 minutes or until apples are tender.
Serve with vanilla ice cream or yogurt, great by itself too.
ntil the topping is brown, crisp, and the fruit mixture is
Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
Stir in eggs, oil, and pear sauce till well mixed.
Spread batter in sprayed 9 by 13.
Bake at 350\u00b0 for 25-30 minutes or till center tests clean.
Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
For pear sauce:
Mix all ingredients together in a sauce pan over medium heat.
Bring to a boil.
Cook for 10-15 minutes till pears are tender.
Puree in blender .
Pour the entire can of pears-- juice and all-- into a blender or food processor. Pulse until you reach the desired consistency, I do a few rough chops to get them mostly pureed but still a little bit of fruit in there.
Add the honey and spices and pulse again.
Pour into ice pop molds for pear-sicles, or silicone cups or ramekins for Italian ice style, and freeze for at least 4-6 hours or overnight. This yields about two generous servings, or 5-6 2-oz ice pops.
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.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.