inch oval casserole dish for mine. So there are a
or you can freeze it for up to 3 months. There
o 375 degrees F.
For the fruit: Halve the nectarines
-inch pie plate. Scrape pear filling into crust.
Cut
Melt margarine in 2-quart casserole dish.
Place about 3 cups pears in dish with butter or margarine.
Pour flour mixture over pears. Do not stir. Bake at 350\u00b0 for about 45 minutes or until golden brown.
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 .
nough beef to the pan for one layer and not overcrowding
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.
owl mix thoroughly the ingredients for the Cobbler Dough.
Spread over
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.
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.
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
/350 F/Gas 4) for about 1-1 1/4
ARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
To make the cobbler filling, blend 1/2 Cup
he pears, lemon juice and pear juice together in a large
Drain pears, save 3/4 cup juice.
Pour pears and juice into a greased 2 qt baking dish.
Sprinkle with the muffin mix.
Dot with butter.
Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.
Preheat oven to 375\u00b0F. Grease a large shallow baking dish. Whisk eggs and sugar until light and creamy. Fold in flour. Mix cream with vanilla extract and milk then whisk in. Transfer to prepared pan then arrange pears in batter. Sprinkle with sugar and bake for 35-40 mins. Serve with whipped cream or ice cream.
aucepan. Stir over low heat for 2-3 mins, until sugar
For the churros, place 1/2