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Winter Pear Butter

hours, or until the pear butter is very thick.
Be

Pear Butter

Note:
If recipe is halved, half each ingredient along with pear pulp.

Recipe: Pear-Pomegranate Pie

killet. Sprinkle 11/2 tablespoons butter over pears. Cook, turning occasionally

Brown Sugar Pear Butter

er a bowl, then scoop pear mush into the food mill

Pear Butter

he pulp.
Pour the pear pulp and sugar into a

Pear Butterscotch Pie

illing to shell. Dot with butter, then cover with pastry round

Caramel Pear Butter

ot from heat.
Press pear mixture through fine plate of

Orange Pear Butter

sing a food mill. Return pear puree to the Dutch oven

Spiced Pear Butter

ut not liquefied.
Return pear puree to the saucepan. Add

Chunky Pear Butter With A Lemon Twist

hour.
Ladle the pear butter into the sterile jars, leaving

Pear Butter

Cook pear sauce and sugar 3 to 4 hours.
Add vanilla, vinegar and salt.
Stir well.

Pear Butter (French)

In a roasting pan mix the sugar and the pear. Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color. Cooking time could vary because of heat and how small the pieces. sometimes half way I take my imersion blender to it to speed things up. When it is done place into jelly or pint jars that have been warmed in hot water. Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal. If lid of jar isn't cleaned off properly the jars won't seal. Enjoy!

Perfect Pear Butter

Combine the pears with apple juice and pear nectar in a large pot and cook for about an hour. Put the pears through a food mill or a large hole strainer,.
Put your smoothed pears with apple juice mixture and the remaining ingredients in a large crock pot. Cook for 2 to 3 hours, stir every 20 minutes and make sure that it doesn't scorch, until it reduces to a nice thick consistancy Can it or store in the refridgerator.
This is great spread on a english muffin.

Pear Butter

Combine all ingredients in the insert of a 5-7 quart slow cooker.
Cover and cook on LOW for 5 hours, until the pears are soft.
Using a potato masher or immersion blender, puree the butter.
Cool to room temperature and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Peanut Butter 'N' Banana Bread

In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.

Garlic-Butter Vegetables

On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.

Salted Butter Tart (With A Rich Caramel Filling)

ulse to mix. Add the butter and pulse until the mixture

Peanut Butter "N" Banana Bread

ombine mashed bananas, milk, peanut butter, oil, vanilla and egg.

Peanut Butter And Banana Bread

In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.

Peanut Butter Bars

Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.

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