Recipe: Recipes Using Apples or Pears (30)
Recipe Collections recipelink.com Chat Room Recipe Swap
08-16-2000 - 30 Apple and Pear Recipes
Gina,Fla (12:01:42) :
WALNUT-PEAR MUFFINS
makes 12 muffins
1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 1/4 c. chopped and peeled pear
1/3 c. chopped walnuts
3/4 c. milk
2 T. veg. oil
1 egg, beaten
cooking spray
1 T. sugar
Preheat oven to 400.
Combine 1st 6 ingred. Blend well and stir in fruit and nuts, blending well. Make a well in the center and pour in the milk, oil and egg, blend well just till moistened. Dough will be sticky.
Divide batter evenly into the tins coated with oil spray, sprinkle with sugar and bake for 20 mts. Remove from tin immediately and cool on rack.
Gina,Fla (12:00:56) :
Country Style Fried Apples
3 tart apples- peeled and sliced (Granny Smith works great)
3 Golden Delicious apples, peeled and sliced
1 t lemon juice
1/4 c butter
1/4 c brown sugar- packed
1/8 t salt
1 t cinnamon
dash of nutmeg
1 t. Dessert Blend
In a large skillet melt butter. Add apples and sprinkle with the lemon juice, brown sugar and salt. Stir, cover and cook for 15 minutes over low heat until apples or tender and juicy. Sprinkle with cinnamon, Dessert Blend and nutmeg. Stir gently and cook for about 5 minutes longer until juice thickens slightly.
Gina,Fla (11:58:45) :
Apple French Toast
This is the "Queen" of all French Toast recipes, kids and hubbies just love this with cold milk, ummmm, just awesome!!
1 cup firmly packed brown sugar (dark)
1/2 cup butter, melted
2 tbsp light corn syrup
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1 loaf of day-old French Bread
3 eggs
1/2 cup cranberries
1 cup milk
1 tsp cinnamon
1 tsp Spice Blend (Posted this before)
1 tbsp vanilla extract
In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 minutes Pour into a ungreased 9x13" baking pan (glass is best). Slice the bread into 3/4" inch slices. In a large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate overnight. Bake next day in oven at 350 for 35-40 minutes.
Gina,Fla (11:57:48) :
The Harvest Pie
8 oz. brown sugar
4 T. cornstarch
pinch of salt
1 t. cinnamon
6 large Rome apples, peeled, cored and sliced
1/2 bag fresh cranberries
2 T. lemon juice
1 9" pie shell, unbakead
Mix sugar, cornstarch, salt and cinnamon. Add apples, cranberries and lemon
juice. Pour into pie shell and bake 350 for 55-60 mts. When cool cover
with topping.
Topping:
1 stick butter
1 t. vanilla
8 oz. brown sugar
1 c. chopped nuts
2 T. evaporated milk
Melt butter, add ingredients and cook about 3 mts. on med. high.
Spread on cooled pie.
Gina,Fla (11:57:16) :
Spiced Pear Cake
serves 6-8
3 firm ripe pears, peeled, cored and diced
Use anjou or comice
1 1/2 c. sugar
2 c. flour
1 1/2 t. baking soda
1 t. ground cinnamon
1/2 t. slat
2 eggs
3/4 c. veg. oil
2 t. vanilla extract
1 c. golden raisins
1/2 c. chopped pecans or walnuts
Place pears in large bowl with sugar, stir and set aside. for 15 mts. Preheat oven to 350 and grease a shallow 3-qt. baking dish.
In another bowl, sift flour, baking soda, cinnamon and salt. Then sift the flour mixture into the pears, add the eggs, oil, vanilla, raisins and nuts. Mix well till blended. Spread the batter evenly over the dish and bake 50-55 mts. till toothpick inserted in middle comes out clean. Remove from oven and let cool in the pan on a rack. Cut into 12 rectangles to serve.
Gina,Fla (11:56:30) :
Olive Garden Apple Praline Cheesecake
Serving Size : 12
CRUST
1 cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Butter
APPLE MIX
1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled -- cored, dice 1/2" pieces
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
PRALINE TOPPING
1 1/2 cups Dark brown sugar
1/2 cup Butter -- softened
1 cup Pecan pieces
APPLE CHEESECAKE
16 ounces Cream cheese -- softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.
Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.
Gina,Fla (11:55:17) :
FRENCH APPLE PIE WITH NUTMEG SAUCE
8 cups peeled and sliced Granny Smith Apples (3 lbs.)
1/2 c. water
1 1/2 c. sugar
1 t. vanilla
1 baked 9" deep dish pastry shell
1 c. graham cracker s crumbs
1/2 c. flour
1/2 c. sugar
1/3 c. butter
NUTMEG SAUCE:
In a saucepan combine, 1 egg yolk, 1 c. milk, 1/2 c. sugar
Bring this to a boil stirring constantly. Reduce heat, simmer 1 minute Stir in 1/2 t. nutmeg. Serve warm over pie.
PIE:
Place apple slices and water in a pot. Bring to a boil. Reduce heat. Cover and simmer 10-12 mts. Drain. Stir in 1 1/2 c. sugar and vanilla and set aside. In a bowl, combine crumbs, flour and 1/2 c. sugar. Cut in the butter till it gets course. Transfer apples to pastry shell. Top with crumb mixture and bake at 375 25 mts. Cool and serve with the warm Nutmeg Sauce.
Gina,Fla (11:54:14) :
APPLE-CREAM CHEESE TORTE
Begin preparing this a day ahead.
For crust
1 1/2 cups unbleached all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt
For filling
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
For topping
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
1/4 cup sliced almonds
Make crust:
Preheat oven to 400 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350 F.
Make filling:
Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
Make topping:
Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
Serves 8.
Bon App tit
March 1999
R.S.V.P.
The Village Bake Shoppe, Lewiston NY
Gina,Fla (11:52:33) :
TILAPIA GRIEGA
4 Tilapia fillets
1/2 cup olive oil
5 tbsp. lemon juice
1 garlic clove, minced
1 tsp. Old Savannah Classic Greek Seasoning*
1/2 tsp. salt
1/4 tsp. ground black pepper
Place the Tilapia fillets in a glass container.
Mix the remaining ingredients together and pour over the Tilapia, turning over to coat well. Marinade all night long.
Bake in the oven for 10 minutes or until done, basting once or twice.
*I found Old Savannah Classic Greek Seasoning in the seafood section of my local grocer. Its ingredients are salt, paprika, herbs and spices, garlic, parsley. If you can't find it, use equal amounts of garlic, salt, pepper, parsley, oregano, basil, paprika, ground up.
Gina,Fla (11:45:42) :
Apple Caramel Cake
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
3 Macintosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.
5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Gina,Fla (11:44:34) :
Northwest Pear Bread with Maple Walnut Butter
recipe courtesy of Pear Bureau Northwest
2 eggs
3/4 c. canola oil
1 c. sugar
1 t. vanilla
1 Bosc Pear, cored and grated
2 c. all-purpose flour
1 t. soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 c. chopped walnuts plus 1/4 c. chopped walnuts for garnish
1 Bosc Pear, cored and sliced for top garnish
1/4 c. honey for glaze
Preheat oven to 350. Grease a metal loaf pan.
Beat together till light and fluffy eggs, oil, and sugar. Add vanilla d grated pear. In a second bowl combine all dry ingredients and walnuts. Add this mixture to the wet ingredients stirring just to moisten. Spoon into the prepared pan. Arrange pear sliced on top and sprinkle with 1/4 c. nuts.
Bake 50-60 min. Cool 15 min. before removing from pan. Brush with honey. Serve with Maple Walnut Butter.
Maple Walnut Butter
1 c. maple syrup
1 cinnamon stick
1 1/2 sticks butter, melted
1/2 c. chopped walnuts
In a small saucepot boil syrup with whole cinnamon 8-10 min. until the syrup has reached soft-ball stage. Remove from heat and remove cinnamon. Whisk in butter until opaque and thickened. Stir in walnuts. Chill to firm.
Makes approx. 1 1/2 c.
Gina,Fla (11:43:46) : Apple Cider Sugar Baked Ham
1 whole or half pre-cooked ham such as Smithfield
1 c. pineapple juice
1 c. Apple Cider Cinnamon Syrup (Wms. Sonoma Brand)
1 1/2 c. dark brown sugar, packed
1 T. Dijon mustard
1 orange peel
1 lemon peel
whole cloves
pineapple slices
candied cherries
Combine pineapple juice, cinnamon syrup, dark brown sugar, mustard, and peels in a small sauce pan. Bring to a boil and remove from heat. Remove peels and set aside.
Wash ham and score in a diamond pattern and stud with cloves. Put in a oven proof roasting pan, brush some of the sauce on ham and bake for 1 hour at 350. Baste occasionally. Lower heat to 300, arrange pineapple slices with toothpicks on ham and cherries too. Continue basting and cook for 1 more hour. Use all the sauce on the ham.
Gina,Fla (11:41:45) :
Amish Apple Butter
Makes: About 5 cups
6 pounds mealy apples (Gravenstein, Macintosh, Rome Beauty)
1 cup apple cider
1 tablespoon ground cinnamon
1/4 cup cider vinegar
2 cups (packed) dark brown sugar
Peel and core the apples, then quarter them. Place the apples in a heavy ovenproof pot, add the cider, and bring to a boil over medium heat. Reduce the heat to a simmer, cover, and cook until the apples are soft, about 30 minutes.
Preheat the oven to 350 F.
Press the apples, along with any liquid, through a strainer into a bowl. Return the mixture to the pot and add the cinnamon, vinegar, and brown sugar. Bake, uncovered, for 3 hours, stirring occasionally. Cool to room temperature and refrigerate, covered, for up to 3 weeks.
Gina,Fla (11:40:51) : Ashkenazic Haroset
2 large tart apples
1/2 c. walnuts
1 t. cinnamon
1/4 t. ground ginger
1 T. honey
2 T. sweet red Passover wine
Peel and core the apples, chop apples and nuts together and stir in the cinnamon, ginger, honey and wine.
Serves 10-12
Gina,Fla (11:40:09) :
Roast Pork Tenderloin with Pear-Vanilla Bean Glaze
1 pork tenderloin
1 lemon
salt and pepper
rosemary
1-2 cloves garlic, minced
olive oil
For Glaze:
1/4 c. William-Sonoma Pear-Vanilla Bean Jam
1/2 T. Dijon mustard
1/2 t. rosemary
1/4 t. salt
Night before, marinade tenderloin by placing in a glass dish, squeeze lemon juice over, sprinkle with salt and pepper, crush a few rosemary sprigs over and sprinkle with the minced garlic.
Oven at 400. Place tenderloin on baking dish, throw out marinade. Bake for 30 minutes. The last 15 minutes, combine all ingredients of glaze and brush over.
Turn after 5 minutes and re-glaze.
Gina,Fla (11:38:48) :
Spinach and Pears Salad
serves 3 (can easily be doubled)
5 ozs. spinach, washed and dried
1 med. pear, peeled and cut into wedges
1/3 c. golden raisins
1/3 c. slivered almonds
Dressing:
1/4 c. olive oil
1 T. cider vinegar
1/2 T. grated Parmesan cheese
1/2 t. salt
1/4 t. Worcestershire sauce
1 slice of med. onion
pinch sugar
pinch dry mustard
pinch of basil, oregano, and black pepper
In a large salad bowl, gently toss spinach, pears, raisins and almonds.
Mix all dressing ingred. in the blender.
Pour dressing over salad, toss and serve.
Gina,Fla (11:38:00) : Judy/AZ (08:08:55) :
Caramelized Walnut and Pear Salad
from Nordstrom Cafe
6 cups mixed baby greens/Romaine mix
1 cup Caramelized Walnuts (recipe below)
1 cup crumbled bleu cheese
2 pears, cut in 1/4-inch dice
1 cup thin strips of red bell pepper
1/2 cup Champagne Vinaigrette (recipe below)
Pear slices and julienne red peppers, to garnish
In a large bowl, toss together the greens, walnuts, bleu cheese, pears and red pepper in the Champagne Vinaigrette. Place mixture in a salad bowl, then garnish with red peppers and slices of pear. Makes 4 servings.
Caramelized Walnuts
1/2 pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350 . Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.
Champagne Vinaigrette
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper
In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes approximately 2 cups.
Gina,Fla (11:36:16) :
Autumn Dinner Salad
Balsamic Vinaigrette:
1 t. dry mustard
1/2 t. seasoned salt
1/4 t. black pepper
3 T. balsamic vinegar
1/2 t. onion juice
1 clove garlic, crushed
3/4 c. olive oil
SALAD:
2 T. butter
1/2 c. chopped walnuts
3 T. brown sugar
Mixed salad greens: I use romaine, leaf lettuce, Boston lettuce and radicchio
1 firm apple or pear
alfalfa sprouts
3 scallions, chopped
3-4 oz. crumbled blue cheese
To prepare the balsamic vinaigrette, combine the dry mustard, seasoned salt and pepper. Stir in vinegar, onion juice and garlic. Let stand 1 hour. Just before serving, pour through a wire-mesh strainer to remove garlic. Beat in olive oil with wire whisk and serve with salad.
To prepare salad, melt butter in skillet over med. heat. Add walnuts and brown sugar and saute till nuts begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces and place in a large bowl. At serving time, core fruit and cut into pieces, Toss lettuce, fruit, sprouts, scallions and half the nuts and cheese with balsamic vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.
Gina,Fla (11:24:20) :
Appletree Salad
This salad is the creation of my dear Aunt Edith in Pennsylvania. She is an avid fan of Adele Davis and all her teachings. While vacationing in Amish land last summer, she served us this wonderful salad and my taste buds exploded!! What an odd but tantalizing combination...
This is stunningly delicious!!
Serves 2
1 Granny Smith Apple, peeled, cored and cubed
1 broccoli stem, grated
2 lettuce leaves
Newman's Own Salad Dressing
1/2 cup golden raisins
Combine the cubed apple, broccoli, and raisins in a bowl. Mix with Newman's Own just until nicely combined (about 1/3 cup) serve in a mound on a lettuce leaf. Yummy!! (Can be easily doubled or tripled for company)
Gina,Fla (11:22:55) :
Apple Raisin Stuffing
This is a real homey "feel-good" stuffing with a touch of New England
small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper to taste
1 Macintosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth
Saute the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.
Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.
Gina,Fla (11:19:48) :
Sauteed Sweet Taters and Apples
3 med. sweet potatoes
3 med. apples, peeled, cored and sliced (I used Rome)
1 stick butter
1/2 c. sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 t. vanilla
* Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.
Boil the sweet taters till tender. Drain, cool, peel and slice into rounds. Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on med. low till heated through about 30 mts.
Kelly~WA (11:01:00) :
Chocolate Pear Delight
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
3 tablespoons cocoa
2-1/2 tablespoons sugar
2 egg yolks
1/4 teaspoon vanilla
2 egg whites
1 fresh Northwest Bosc or
Anjou Pear, peeled and sliced
Melt butter; blend in four. Heat milk, cocoa and sugar together until hot, but not
boiling; add all at once to flour mixture, stirring constantly. Beat egg yolks until
light. Blend small amount of sauce into yolks; add mixture to sauce. Cook and
stir over low heat until slightly thickened. Add vanilla. Cover and cool. Beat egg
whites until stiff but not dry; fold into cooled chocolate mixture. Lay sliced pears
in bottom of buttered 4-cup baking dish; pour chocolate mixture over. Bake at 350
degrees F. 30 minutes or until set. Serve immediately.
Quantity: Makes 2 or 3 serving.
Kelly~WA (11:00:37) :
Chocolate Glazed Pears
3 cups water
1/2 cup sugar
1 lemon peel twist (2-inch)
6 pears
6 ounces semi-sweet baking
2 tablespoons shortening
Combine water, sugar and lemon twist in a large saucepan; bring to a boil. Pare
pears and trim slightly to level bottom; remove core from blossom end, leaving
stem intact. Add pears to poaching liquid; reduce heat. Cover and simmer gently
about 8 to 10 minutes or until tender when pierced with tip of sharp knife; turn and
baste occasionally. Remove pears from liquid; stand on flat dish. Cool. Melt
chocolate and shortening over very low heat. Dry pears with paper towels. Holding
each pear carefully by the stem, spoon chocolate mixture over pear to coat. Let
stand in cool pace to set chocolate. Arrange pears on serving dish.
Quantity: Makes 6 servings.
Kelly~WA (11:00:07) :
Molded Pear Salad with Honey Mayonnaise
1 (6 oz.) pkg., lemon flavored gelatin
2 cups boiling water
1/2 cup cold water
1 (8 1/4 oz.) can crushed pineapple
1 (16 oz.) can whole berry cranberry sauce, chilled
2 ripe Bosc pears, diced (Anjou pears may also be
used)
1/2 cup diced celery
Dissolve gelatin in boiling water. Add cold water and
undrained pineapple. Chill until partly set. Add cranberry
sauce, pears and celery. Pour into 8-cup mold. Chill until
firm. Unmold and serve with Honey Mayonnaise.
Honey Mayonnaise
2/3 cup mayonnaise
3 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Combine all ingredients and blend thoroughly. Makes approx. 1 cup.
Quantity: Makes 8 to 10 servings.
Kelly~WA (10:59:41) :
Baked Pears on the Half Shell
Your choice of raisins, dates, or mincemeat
fill halved, baked with brown
sugar and cinnamon.
3 Fresh Pears
Choice of Fillings
1/2 cup water
1/2 cup packed brown sugar
1 tablespoon butter or margarine
1/2 teaspoon ground cinnamon
Halve and core pears; fill centers with desired filling. Combine remaining
ingredients; bring to boil and pour over pears. Bake at 350 degrees F. 45 minutes
or until tender; baste frequently with syrup.
Raisin Filling - Combine 1/4 cup raisins and 2 tablespoons chopped nuts.
Date Filling - Combine 1/3 cup snipped dates, 2 tablespoons chopped nuts and 1/2 teaspoon
grated orange peel.
Mincemeat Filling - Combine 1/2 cup prepared mincemeat with 1 tablespoon spoon rum or brandy.
Quantity: Makes 6 servings.
Kelly~WA (10:59:17) :
Apple Pear Cake
Yield: 12 servings
1/4 c Margarine
3/4 c Packed light brown sugar
1 Egg
1 1/2 ts Vanilla
2 1/4 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
1 ts Ground nutmeg
2 small Apples, chopped
3/4 oz Dried pears
3/4 c Lowfat buttermilk *
1 tb Confectioners sugar
* Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk.
Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick spray.
In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend.
Stir in the cinnamon and nutmeg.
Finely chop the apples, and mince the dried pears.
Alternately add the flour mixture and the milk to the butter-sugar mixture in three
additions, beating just until the flour is no longer visible. Stir in the apples and pears.
Scrape the batter into the tube pan and bake for 40 min., or until golden brown and tests clean.
Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust
cake with confectioners sugar just before serving.
Serving size: one 2 1/4 inch wedge.
Note: If you don't have any dried pears, you can substitute raisins are just as good!Kelly~WA (10:58:55) :
Apple and Peach (or pear) Chutney
This is a nice accompaniment for grilled poultry and keeps well in
the refrigerator for up to one month. It can be made with pears
in place of peaches in the winter time.
Makes about six cups
2 each Garlic cloves, minced
2 Tbl. Ginger, minced
1 ea. Red bell pepper, small dice
1 ea. Jalapeno, minced
1 ea. Red onion, small dice
3 Tbl. Brown sugar
Heat the sugar in a pan and sweat the vegetables until dry then add:
2 cups Golden raisins
1 cup Brown sugar
2 Tbl. Dry mustard
1 Tbl. Cayenne
1 Tbl. Turmeric
3 cups Champagne vinegar
to taste salt and pepper
Simmer for four or five minutes then add:
5 each Apples, pippin or granny smith, peeled and diced medium
3 each Oranges, sectioned along with the juice
Simmer for about 10 minutes or until apples become soft then add:
9 each Peaches, slightly under ripe, peeled and diced medium
Stir the peaches in, remove from the heat and cool. Season to taste with salt and pepper. If you are
using apples and pears, add the pears when you add the apples.
Kelly~WA (10:58:26) :
Wonderfully Sweet Pear Cake
4 fresh pears
1 cup white sugar
1 cup packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
Peel and slice pears thin. Mix sliced pears with white
sugar, brown sugar, and nuts and let sit for one hour.
After sitting puree pear mixture in a blender.
Preheat oven to 350 degrees F (175 degrees C). Grease
and flour one 13x9 inch pan.
By hand stir in until just blended; the flour, salt, and
baking soda. Add dry ingredients to pear mixture and
add oil, vanilla and eggs. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and
15 minutes.
Makes 1 -13x9 inch cake
Kelly~WA (10:58:18) :
Apple Juice Jigglers (makes 45 cubes)
Nonstick cooking spray
1- 1/2 tablespoons unflavored gelatin
3/4 cup water
1 6-ounce can of frozen apple juice concentrate
Very lightly coat a 9" x 5" loaf pan.
Soften gelatin in water in a saucepan for 5 minutes.
Heat over low heat, stirring constantly until gelatin dissolves.
Remove from heat.
Add frozen apple juice concentrate; mix well. Pour into pan.
Cover and refrigerate. Chill until set, about 2-3 hours.
Cut into one inch cubes and serve as a snack.
Kelly~WA (10:57:40) :
Peach (Apple) Smoothie
(makes four, 6-ounce servings)
Ingredients:
2 8-ounce carton low fat peach yogurt
1 6-ounce can frozen apple juice concentrate
1/2 teaspoon almond extract (optional)
4 ice cubes
Add each of the ingredients in the order listed to a blender.
Blend until smooth and creamy.
Pour into glasses and serve.
Kelly~WA (10:57:22) :
Grilled Pears
2 large ripe pears
1/2 cup white wine
1 tablespoon sugar
1 cinnamon stick (about 2 inches)
1/2 teaspoon nutmeg
Spray a grill safe baking dish with cooking spray. Cut pears in half
and remove seed. Place face down in baking dish and cover with remaining ingredients. Cover and place on preheated grill for about 15 minutes. Remove when most the liquid is gone and pears and easily pierced with a fork.
08-16-2000 - 30 Apple and Pear Recipes
Gina,Fla (12:01:42) :
WALNUT-PEAR MUFFINS
makes 12 muffins
1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 1/4 c. chopped and peeled pear
1/3 c. chopped walnuts
3/4 c. milk
2 T. veg. oil
1 egg, beaten
cooking spray
1 T. sugar
Preheat oven to 400.
Combine 1st 6 ingred. Blend well and stir in fruit and nuts, blending well. Make a well in the center and pour in the milk, oil and egg, blend well just till moistened. Dough will be sticky.
Divide batter evenly into the tins coated with oil spray, sprinkle with sugar and bake for 20 mts. Remove from tin immediately and cool on rack.
Gina,Fla (12:00:56) :
Country Style Fried Apples
3 tart apples- peeled and sliced (Granny Smith works great)
3 Golden Delicious apples, peeled and sliced
1 t lemon juice
1/4 c butter
1/4 c brown sugar- packed
1/8 t salt
1 t cinnamon
dash of nutmeg
1 t. Dessert Blend
In a large skillet melt butter. Add apples and sprinkle with the lemon juice, brown sugar and salt. Stir, cover and cook for 15 minutes over low heat until apples or tender and juicy. Sprinkle with cinnamon, Dessert Blend and nutmeg. Stir gently and cook for about 5 minutes longer until juice thickens slightly.
Gina,Fla (11:58:45) :
Apple French Toast
This is the "Queen" of all French Toast recipes, kids and hubbies just love this with cold milk, ummmm, just awesome!!
1 cup firmly packed brown sugar (dark)
1/2 cup butter, melted
2 tbsp light corn syrup
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1 loaf of day-old French Bread
3 eggs
1/2 cup cranberries
1 cup milk
1 tsp cinnamon
1 tsp Spice Blend (Posted this before)
1 tbsp vanilla extract
In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 minutes Pour into a ungreased 9x13" baking pan (glass is best). Slice the bread into 3/4" inch slices. In a large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate overnight. Bake next day in oven at 350 for 35-40 minutes.
Gina,Fla (11:57:48) :
The Harvest Pie
8 oz. brown sugar
4 T. cornstarch
pinch of salt
1 t. cinnamon
6 large Rome apples, peeled, cored and sliced
1/2 bag fresh cranberries
2 T. lemon juice
1 9" pie shell, unbakead
Mix sugar, cornstarch, salt and cinnamon. Add apples, cranberries and lemon
juice. Pour into pie shell and bake 350 for 55-60 mts. When cool cover
with topping.
Topping:
1 stick butter
1 t. vanilla
8 oz. brown sugar
1 c. chopped nuts
2 T. evaporated milk
Melt butter, add ingredients and cook about 3 mts. on med. high.
Spread on cooled pie.
Gina,Fla (11:57:16) :
Spiced Pear Cake
serves 6-8
3 firm ripe pears, peeled, cored and diced
Use anjou or comice
1 1/2 c. sugar
2 c. flour
1 1/2 t. baking soda
1 t. ground cinnamon
1/2 t. slat
2 eggs
3/4 c. veg. oil
2 t. vanilla extract
1 c. golden raisins
1/2 c. chopped pecans or walnuts
Place pears in large bowl with sugar, stir and set aside. for 15 mts. Preheat oven to 350 and grease a shallow 3-qt. baking dish.
In another bowl, sift flour, baking soda, cinnamon and salt. Then sift the flour mixture into the pears, add the eggs, oil, vanilla, raisins and nuts. Mix well till blended. Spread the batter evenly over the dish and bake 50-55 mts. till toothpick inserted in middle comes out clean. Remove from oven and let cool in the pan on a rack. Cut into 12 rectangles to serve.
Gina,Fla (11:56:30) :
Olive Garden Apple Praline Cheesecake
Serving Size : 12
CRUST
1 cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Butter
APPLE MIX
1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled -- cored, dice 1/2" pieces
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
PRALINE TOPPING
1 1/2 cups Dark brown sugar
1/2 cup Butter -- softened
1 cup Pecan pieces
APPLE CHEESECAKE
16 ounces Cream cheese -- softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.
Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.
Gina,Fla (11:55:17) :
FRENCH APPLE PIE WITH NUTMEG SAUCE
8 cups peeled and sliced Granny Smith Apples (3 lbs.)
1/2 c. water
1 1/2 c. sugar
1 t. vanilla
1 baked 9" deep dish pastry shell
1 c. graham cracker s crumbs
1/2 c. flour
1/2 c. sugar
1/3 c. butter
NUTMEG SAUCE:
In a saucepan combine, 1 egg yolk, 1 c. milk, 1/2 c. sugar
Bring this to a boil stirring constantly. Reduce heat, simmer 1 minute Stir in 1/2 t. nutmeg. Serve warm over pie.
PIE:
Place apple slices and water in a pot. Bring to a boil. Reduce heat. Cover and simmer 10-12 mts. Drain. Stir in 1 1/2 c. sugar and vanilla and set aside. In a bowl, combine crumbs, flour and 1/2 c. sugar. Cut in the butter till it gets course. Transfer apples to pastry shell. Top with crumb mixture and bake at 375 25 mts. Cool and serve with the warm Nutmeg Sauce.
Gina,Fla (11:54:14) :
APPLE-CREAM CHEESE TORTE
Begin preparing this a day ahead.
For crust
1 1/2 cups unbleached all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt
For filling
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
For topping
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
1/4 cup sliced almonds
Make crust:
Preheat oven to 400 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350 F.
Make filling:
Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
Make topping:
Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
Serves 8.
Bon App tit
March 1999
R.S.V.P.
The Village Bake Shoppe, Lewiston NY
Gina,Fla (11:52:33) :
TILAPIA GRIEGA
4 Tilapia fillets
1/2 cup olive oil
5 tbsp. lemon juice
1 garlic clove, minced
1 tsp. Old Savannah Classic Greek Seasoning*
1/2 tsp. salt
1/4 tsp. ground black pepper
Place the Tilapia fillets in a glass container.
Mix the remaining ingredients together and pour over the Tilapia, turning over to coat well. Marinade all night long.
Bake in the oven for 10 minutes or until done, basting once or twice.
*I found Old Savannah Classic Greek Seasoning in the seafood section of my local grocer. Its ingredients are salt, paprika, herbs and spices, garlic, parsley. If you can't find it, use equal amounts of garlic, salt, pepper, parsley, oregano, basil, paprika, ground up.
Gina,Fla (11:45:42) :
Apple Caramel Cake
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
3 Macintosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.
5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Gina,Fla (11:44:34) :
Northwest Pear Bread with Maple Walnut Butter
recipe courtesy of Pear Bureau Northwest
2 eggs
3/4 c. canola oil
1 c. sugar
1 t. vanilla
1 Bosc Pear, cored and grated
2 c. all-purpose flour
1 t. soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 c. chopped walnuts plus 1/4 c. chopped walnuts for garnish
1 Bosc Pear, cored and sliced for top garnish
1/4 c. honey for glaze
Preheat oven to 350. Grease a metal loaf pan.
Beat together till light and fluffy eggs, oil, and sugar. Add vanilla d grated pear. In a second bowl combine all dry ingredients and walnuts. Add this mixture to the wet ingredients stirring just to moisten. Spoon into the prepared pan. Arrange pear sliced on top and sprinkle with 1/4 c. nuts.
Bake 50-60 min. Cool 15 min. before removing from pan. Brush with honey. Serve with Maple Walnut Butter.
Maple Walnut Butter
1 c. maple syrup
1 cinnamon stick
1 1/2 sticks butter, melted
1/2 c. chopped walnuts
In a small saucepot boil syrup with whole cinnamon 8-10 min. until the syrup has reached soft-ball stage. Remove from heat and remove cinnamon. Whisk in butter until opaque and thickened. Stir in walnuts. Chill to firm.
Makes approx. 1 1/2 c.
Gina,Fla (11:43:46) : Apple Cider Sugar Baked Ham
1 whole or half pre-cooked ham such as Smithfield
1 c. pineapple juice
1 c. Apple Cider Cinnamon Syrup (Wms. Sonoma Brand)
1 1/2 c. dark brown sugar, packed
1 T. Dijon mustard
1 orange peel
1 lemon peel
whole cloves
pineapple slices
candied cherries
Combine pineapple juice, cinnamon syrup, dark brown sugar, mustard, and peels in a small sauce pan. Bring to a boil and remove from heat. Remove peels and set aside.
Wash ham and score in a diamond pattern and stud with cloves. Put in a oven proof roasting pan, brush some of the sauce on ham and bake for 1 hour at 350. Baste occasionally. Lower heat to 300, arrange pineapple slices with toothpicks on ham and cherries too. Continue basting and cook for 1 more hour. Use all the sauce on the ham.
Gina,Fla (11:41:45) :
Amish Apple Butter
Makes: About 5 cups
6 pounds mealy apples (Gravenstein, Macintosh, Rome Beauty)
1 cup apple cider
1 tablespoon ground cinnamon
1/4 cup cider vinegar
2 cups (packed) dark brown sugar
Peel and core the apples, then quarter them. Place the apples in a heavy ovenproof pot, add the cider, and bring to a boil over medium heat. Reduce the heat to a simmer, cover, and cook until the apples are soft, about 30 minutes.
Preheat the oven to 350 F.
Press the apples, along with any liquid, through a strainer into a bowl. Return the mixture to the pot and add the cinnamon, vinegar, and brown sugar. Bake, uncovered, for 3 hours, stirring occasionally. Cool to room temperature and refrigerate, covered, for up to 3 weeks.
Gina,Fla (11:40:51) : Ashkenazic Haroset
2 large tart apples
1/2 c. walnuts
1 t. cinnamon
1/4 t. ground ginger
1 T. honey
2 T. sweet red Passover wine
Peel and core the apples, chop apples and nuts together and stir in the cinnamon, ginger, honey and wine.
Serves 10-12
Gina,Fla (11:40:09) :
Roast Pork Tenderloin with Pear-Vanilla Bean Glaze
1 pork tenderloin
1 lemon
salt and pepper
rosemary
1-2 cloves garlic, minced
olive oil
For Glaze:
1/4 c. William-Sonoma Pear-Vanilla Bean Jam
1/2 T. Dijon mustard
1/2 t. rosemary
1/4 t. salt
Night before, marinade tenderloin by placing in a glass dish, squeeze lemon juice over, sprinkle with salt and pepper, crush a few rosemary sprigs over and sprinkle with the minced garlic.
Oven at 400. Place tenderloin on baking dish, throw out marinade. Bake for 30 minutes. The last 15 minutes, combine all ingredients of glaze and brush over.
Turn after 5 minutes and re-glaze.
Gina,Fla (11:38:48) :
Spinach and Pears Salad
serves 3 (can easily be doubled)
5 ozs. spinach, washed and dried
1 med. pear, peeled and cut into wedges
1/3 c. golden raisins
1/3 c. slivered almonds
Dressing:
1/4 c. olive oil
1 T. cider vinegar
1/2 T. grated Parmesan cheese
1/2 t. salt
1/4 t. Worcestershire sauce
1 slice of med. onion
pinch sugar
pinch dry mustard
pinch of basil, oregano, and black pepper
In a large salad bowl, gently toss spinach, pears, raisins and almonds.
Mix all dressing ingred. in the blender.
Pour dressing over salad, toss and serve.
Gina,Fla (11:38:00) : Judy/AZ (08:08:55) :
Caramelized Walnut and Pear Salad
from Nordstrom Cafe
6 cups mixed baby greens/Romaine mix
1 cup Caramelized Walnuts (recipe below)
1 cup crumbled bleu cheese
2 pears, cut in 1/4-inch dice
1 cup thin strips of red bell pepper
1/2 cup Champagne Vinaigrette (recipe below)
Pear slices and julienne red peppers, to garnish
In a large bowl, toss together the greens, walnuts, bleu cheese, pears and red pepper in the Champagne Vinaigrette. Place mixture in a salad bowl, then garnish with red peppers and slices of pear. Makes 4 servings.
Caramelized Walnuts
1/2 pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350 . Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.
Champagne Vinaigrette
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper
In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes approximately 2 cups.
Gina,Fla (11:36:16) :
Autumn Dinner Salad
Balsamic Vinaigrette:
1 t. dry mustard
1/2 t. seasoned salt
1/4 t. black pepper
3 T. balsamic vinegar
1/2 t. onion juice
1 clove garlic, crushed
3/4 c. olive oil
SALAD:
2 T. butter
1/2 c. chopped walnuts
3 T. brown sugar
Mixed salad greens: I use romaine, leaf lettuce, Boston lettuce and radicchio
1 firm apple or pear
alfalfa sprouts
3 scallions, chopped
3-4 oz. crumbled blue cheese
To prepare the balsamic vinaigrette, combine the dry mustard, seasoned salt and pepper. Stir in vinegar, onion juice and garlic. Let stand 1 hour. Just before serving, pour through a wire-mesh strainer to remove garlic. Beat in olive oil with wire whisk and serve with salad.
To prepare salad, melt butter in skillet over med. heat. Add walnuts and brown sugar and saute till nuts begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces and place in a large bowl. At serving time, core fruit and cut into pieces, Toss lettuce, fruit, sprouts, scallions and half the nuts and cheese with balsamic vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.
Gina,Fla (11:24:20) :
Appletree Salad
This salad is the creation of my dear Aunt Edith in Pennsylvania. She is an avid fan of Adele Davis and all her teachings. While vacationing in Amish land last summer, she served us this wonderful salad and my taste buds exploded!! What an odd but tantalizing combination...
This is stunningly delicious!!
Serves 2
1 Granny Smith Apple, peeled, cored and cubed
1 broccoli stem, grated
2 lettuce leaves
Newman's Own Salad Dressing
1/2 cup golden raisins
Combine the cubed apple, broccoli, and raisins in a bowl. Mix with Newman's Own just until nicely combined (about 1/3 cup) serve in a mound on a lettuce leaf. Yummy!! (Can be easily doubled or tripled for company)
Gina,Fla (11:22:55) :
Apple Raisin Stuffing
This is a real homey "feel-good" stuffing with a touch of New England
small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper to taste
1 Macintosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth
Saute the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.
Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.
Gina,Fla (11:19:48) :
Sauteed Sweet Taters and Apples
3 med. sweet potatoes
3 med. apples, peeled, cored and sliced (I used Rome)
1 stick butter
1/2 c. sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 t. vanilla
* Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.
Boil the sweet taters till tender. Drain, cool, peel and slice into rounds. Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on med. low till heated through about 30 mts.
Kelly~WA (11:01:00) :
Chocolate Pear Delight
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
3 tablespoons cocoa
2-1/2 tablespoons sugar
2 egg yolks
1/4 teaspoon vanilla
2 egg whites
1 fresh Northwest Bosc or
Anjou Pear, peeled and sliced
Melt butter; blend in four. Heat milk, cocoa and sugar together until hot, but not
boiling; add all at once to flour mixture, stirring constantly. Beat egg yolks until
light. Blend small amount of sauce into yolks; add mixture to sauce. Cook and
stir over low heat until slightly thickened. Add vanilla. Cover and cool. Beat egg
whites until stiff but not dry; fold into cooled chocolate mixture. Lay sliced pears
in bottom of buttered 4-cup baking dish; pour chocolate mixture over. Bake at 350
degrees F. 30 minutes or until set. Serve immediately.
Quantity: Makes 2 or 3 serving.
Kelly~WA (11:00:37) :
Chocolate Glazed Pears
3 cups water
1/2 cup sugar
1 lemon peel twist (2-inch)
6 pears
6 ounces semi-sweet baking
2 tablespoons shortening
Combine water, sugar and lemon twist in a large saucepan; bring to a boil. Pare
pears and trim slightly to level bottom; remove core from blossom end, leaving
stem intact. Add pears to poaching liquid; reduce heat. Cover and simmer gently
about 8 to 10 minutes or until tender when pierced with tip of sharp knife; turn and
baste occasionally. Remove pears from liquid; stand on flat dish. Cool. Melt
chocolate and shortening over very low heat. Dry pears with paper towels. Holding
each pear carefully by the stem, spoon chocolate mixture over pear to coat. Let
stand in cool pace to set chocolate. Arrange pears on serving dish.
Quantity: Makes 6 servings.
Kelly~WA (11:00:07) :
Molded Pear Salad with Honey Mayonnaise
1 (6 oz.) pkg., lemon flavored gelatin
2 cups boiling water
1/2 cup cold water
1 (8 1/4 oz.) can crushed pineapple
1 (16 oz.) can whole berry cranberry sauce, chilled
2 ripe Bosc pears, diced (Anjou pears may also be
used)
1/2 cup diced celery
Dissolve gelatin in boiling water. Add cold water and
undrained pineapple. Chill until partly set. Add cranberry
sauce, pears and celery. Pour into 8-cup mold. Chill until
firm. Unmold and serve with Honey Mayonnaise.
Honey Mayonnaise
2/3 cup mayonnaise
3 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Combine all ingredients and blend thoroughly. Makes approx. 1 cup.
Quantity: Makes 8 to 10 servings.
Kelly~WA (10:59:41) :
Baked Pears on the Half Shell
Your choice of raisins, dates, or mincemeat
fill halved, baked with brown
sugar and cinnamon.
3 Fresh Pears
Choice of Fillings
1/2 cup water
1/2 cup packed brown sugar
1 tablespoon butter or margarine
1/2 teaspoon ground cinnamon
Halve and core pears; fill centers with desired filling. Combine remaining
ingredients; bring to boil and pour over pears. Bake at 350 degrees F. 45 minutes
or until tender; baste frequently with syrup.
Raisin Filling - Combine 1/4 cup raisins and 2 tablespoons chopped nuts.
Date Filling - Combine 1/3 cup snipped dates, 2 tablespoons chopped nuts and 1/2 teaspoon
grated orange peel.
Mincemeat Filling - Combine 1/2 cup prepared mincemeat with 1 tablespoon spoon rum or brandy.
Quantity: Makes 6 servings.
Kelly~WA (10:59:17) :
Apple Pear Cake
Yield: 12 servings
1/4 c Margarine
3/4 c Packed light brown sugar
1 Egg
1 1/2 ts Vanilla
2 1/4 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
1 ts Ground nutmeg
2 small Apples, chopped
3/4 oz Dried pears
3/4 c Lowfat buttermilk *
1 tb Confectioners sugar
* Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk.
Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick spray.
In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend.
Stir in the cinnamon and nutmeg.
Finely chop the apples, and mince the dried pears.
Alternately add the flour mixture and the milk to the butter-sugar mixture in three
additions, beating just until the flour is no longer visible. Stir in the apples and pears.
Scrape the batter into the tube pan and bake for 40 min., or until golden brown and tests clean.
Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust
cake with confectioners sugar just before serving.
Serving size: one 2 1/4 inch wedge.
Note: If you don't have any dried pears, you can substitute raisins are just as good!Kelly~WA (10:58:55) :
Apple and Peach (or pear) Chutney
This is a nice accompaniment for grilled poultry and keeps well in
the refrigerator for up to one month. It can be made with pears
in place of peaches in the winter time.
Makes about six cups
2 each Garlic cloves, minced
2 Tbl. Ginger, minced
1 ea. Red bell pepper, small dice
1 ea. Jalapeno, minced
1 ea. Red onion, small dice
3 Tbl. Brown sugar
Heat the sugar in a pan and sweat the vegetables until dry then add:
2 cups Golden raisins
1 cup Brown sugar
2 Tbl. Dry mustard
1 Tbl. Cayenne
1 Tbl. Turmeric
3 cups Champagne vinegar
to taste salt and pepper
Simmer for four or five minutes then add:
5 each Apples, pippin or granny smith, peeled and diced medium
3 each Oranges, sectioned along with the juice
Simmer for about 10 minutes or until apples become soft then add:
9 each Peaches, slightly under ripe, peeled and diced medium
Stir the peaches in, remove from the heat and cool. Season to taste with salt and pepper. If you are
using apples and pears, add the pears when you add the apples.
Kelly~WA (10:58:26) :
Wonderfully Sweet Pear Cake
4 fresh pears
1 cup white sugar
1 cup packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
Peel and slice pears thin. Mix sliced pears with white
sugar, brown sugar, and nuts and let sit for one hour.
After sitting puree pear mixture in a blender.
Preheat oven to 350 degrees F (175 degrees C). Grease
and flour one 13x9 inch pan.
By hand stir in until just blended; the flour, salt, and
baking soda. Add dry ingredients to pear mixture and
add oil, vanilla and eggs. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and
15 minutes.
Makes 1 -13x9 inch cake
Kelly~WA (10:58:18) :
Apple Juice Jigglers (makes 45 cubes)
Nonstick cooking spray
1- 1/2 tablespoons unflavored gelatin
3/4 cup water
1 6-ounce can of frozen apple juice concentrate
Very lightly coat a 9" x 5" loaf pan.
Soften gelatin in water in a saucepan for 5 minutes.
Heat over low heat, stirring constantly until gelatin dissolves.
Remove from heat.
Add frozen apple juice concentrate; mix well. Pour into pan.
Cover and refrigerate. Chill until set, about 2-3 hours.
Cut into one inch cubes and serve as a snack.
Kelly~WA (10:57:40) :
Peach (Apple) Smoothie
(makes four, 6-ounce servings)
Ingredients:
2 8-ounce carton low fat peach yogurt
1 6-ounce can frozen apple juice concentrate
1/2 teaspoon almond extract (optional)
4 ice cubes
Add each of the ingredients in the order listed to a blender.
Blend until smooth and creamy.
Pour into glasses and serve.
Kelly~WA (10:57:22) :
Grilled Pears
2 large ripe pears
1/2 cup white wine
1 tablespoon sugar
1 cinnamon stick (about 2 inches)
1/2 teaspoon nutmeg
Spray a grill safe baking dish with cooking spray. Cut pears in half
and remove seed. Place face down in baking dish and cover with remaining ingredients. Cover and place on preheated grill for about 15 minutes. Remove when most the liquid is gone and pears and easily pierced with a fork.
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