I'll share my recipe, if you'll share yours, November 3, 2011

12 years ago

Original Recipe Yield 6 servings

Ingredients

4 cups sliced peeled pears

1/3 cup sugar

2 tablespoons all-purpose flour

1 cup sour cream

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/2 teaspoon almond extract

1 (9 inch) unbaked pie crust

TOPPING:

1/4 cup all-purpose flour

2 tablespoons butter or margarine, melted

2 tablespoons brown sugar

Directions

1. In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture an mix well. Pour into pie shell. In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 45 minutes more or until the pears are tender.

Sort by:Oldest

Comments (3)

Jasdip
12 years ago
Braised Short-Ribs in the Slow Cooker (from our local paper)

The sauce that these ribs make is truly exceptional, and doesn't even need thickening. But because the ribs are fatty and tender, you might need a gravy separator. It's a handy tool that allows you to pour off the delicious broth, separate from the fat that collects on top of the juices.

I served this delicious main course with steamed green beans and soft fresh bread to mop up the gravy. It would be lovely with mashed potatoes or noodles, too. Bring on winter!

Braised Short Ribs with Orange and Hoisin

1 kg (2 lb) beef short ribs, trimmed of excess fat

2 cloves garlic, chopped finely or sliced thinly

125 ml (1/2 cup) orange juice

15 ml (1 tablespoon) ketchup

5 ml (1 teaspoon) soy sauce

30 to 45 ml (2 to 3 tablespoons) hoisin sauce

15 ml (1 tablespoon) fresh ginger, grated

5 ml (1 teaspoon) sesame oil

8 to 10 pearl onions

1. In a large skillet on high heat, quickly brown the meat on both sides. You can use a little oil if you need to, but this shouldn't be necessary, as the meat is quite fatty. Place the meat in the slow cooker, trying to keep it to one layer at the bottom.

2. Fry the garlic in the pan for a moment or two until it turns pale gold. Combine the orange juice, ketchup, soy sauce and hoisin sauce in a bowl and whisk together. Pour this into the skillet with the garlic and stir until all the browned bits are loosened in the pan. Pour the mixture over the meat in the slow-cooker. Sprinkle sesame oil on top.

3. Peel the pearl onions. This can be tricky, so I trim the pointed top and the root end with a sharp knife, then plunge them into boiling water for one minute. The skins will then slip right off. Scatter the pearl onions over the meat. Cover the slow-cooker and leave on High for four to five hours, or Low for eight to 10 hours.

4. Remove meat and onions from slow cooker and place into individual plates or a serving dish. It should be dark and very tender, with the bones falling off. Pour the juices into a bowl or gravy separator and skim off the fat. Pour degreased juices over the meat and serve with steamed vegetables or a salad, and bread, noodles or mashed potatoes. Makes 2 large or 3 medium servings.
patti43
12 years ago
Saw this on foodgawker. Once in a while I like to substitute spaghetti squash for pasta. Never thought of serving it in the shell, though.

Baked Spaghetti Squash and Meatballs

1 spaghetti squash
1 batch prepared meatballs
1 cup Marinara or spaghetti sauce
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
1 cup fresh basil, torn or sliced

Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400.
Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash.
Related Discussions
I'll share my recipe, if you'll share yours, November 8, 2011
Q
Comments (4)
This is on the cover of one of our magazines. It's so rich and dark and tempts me. It calls for 1 bottle of stout beer, so I'm going to buy "something" and try it. Does it look good to you? Slow-Cooker Beef and Stout Stew 1-1/2 lb (680 g) Yukon Gold potatoes, peeled and cubed 1 lb (454 g) carrots, peeled and coarsely chopped 1 lb (454 g) parsnips, peeled and coarsely chopped 2 ribs celery, chopped 1 onion, chopped 2 bay leaves1 tsp (5 mL) dried thyme 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) pepper 3 lb (1.4 kg) stewing beef cubes 4 strips thick-sliced bacon, chopped 1-1/2 cups (375 mL) Stout beer 3/4 cup (175 mL) sodium-reduced beef broth 2 tsp (10 mL) Worcestershire sauce 1/3 cup (75 mL) all-purpose flour 1 cup (250 mL) frozen peas In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon. Whisk together stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef. Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves. Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.
...See More
I'll share my recipe, if you'll share yours, November 14, 2011
Q
Comments (3)
Ohhhh that sounds sooooo good! Thank you! Peanut Butter Oatmeal Sandwich Cookie a clone of Nutter Butters or Girl Scout Do-Si-Dos. Even if you don't make them into a sandwich cookie, they are to die for, or as the someone else stated... LETHAL!!! 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats In a large bowl, cream together butter or margarine, peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350* for 10 minutes, or until cookies are a light brown. Filling 3 tablespoons butter, softened 1 cup confectioners' sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream Cream butter or margarine with the confectioners' sugar, peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches. Note: Since I seldom have cream on hand, I make the old fashioned Gravy Frosting, and substitute peanut butter for part of the butter in it. 2 Tablespoons flour 1/4 cup milk Whisk together and cook over medium heat, stirring constantly, until a thick blob. LOL Set aside to cool 2 Tablespoons butter or butter Crisco 4 Tablespoons creamy peanut butter 6 Tablespoons sugar Beat these together until light and fluffy and sugar is dissolved. Beat in the cooked mixture. Place in a baggie, snip off the corner and squeeze onto a cookie, top with another cookie.
...See More
I'll share my recipe, if you'll share yours, November 30, 2011
Q
Comments (6)
My 58 Year Old Refrigerator Rolls Recipe 1 quart milk 1 cup vegetable shortening 1 cup white sugar 1 package of yeast 1/4 cup warm water 8 - 9 cups flour 2 Tablespoons salt 1 Teaspoon baking soda 2 Teaspoons baking powder Heat the milk and add the sugar and shortening, stir until well dissolved. Let cool until you can add the yeast that has been dissolved in the warm water. Do not add while the milk mixture is too hot. You can do all of this in a large stock pot with lid if you wish. Then add around 6 cups of the flour, stir well, put the lid on and set in a nice warm place and let rise until double in bulk. Then stir down and add the salt, baking soda, and baking powder plus additional flour to make a little firmer dough. This should be a soft dough that will stiffen up in the refrigerator. It must be refrigerated many hours or over night. I put my dough in a big tall Tupperware container, like a two gallon one, with a tight fitting lid. Be sure and check on it as it may over flow into your refrigerator. After refrigeration, take out amounts as needed. This will keep a good week in the refrigerator. Do not knead this dough, kneading it will make the dough too stiff and you will end up with harder rolls. Just use enough flour to handle. I like to just roll the dough out like for jelly rolls and spread with melted butter or margarine, roll up and cut in pieces to fit your muffin pans. Be sure and grease your pans with shortening or the pan coating using the flour, veg. shortening and oil. Butter the tops of rolls, put in a warm place cover and let rise. Do not let them over rise, when ready bake in a preheated oven at 425 degrees, for 12 to 14 minutes. Ovens vary so use your own judgment. I received a cookbook from a furniture store just after we were married and this was in it. It is the best yeast roll dough and everyone seems to enjoy them. It probably makes 24 to 30 rolls. I will be making a double batch of these today to bake later this week to take to our church dinner this coming Sunday. Just remember, not too much flour and do not knead and these should be great for you. They are also very good made into cinnamon rolls. Sue
...See More
I'll share my recipe, if you'll share yours, November 27, 2011
Q
Comments (4)
Okay I HAVE to share my sour cream pancakes with all of you. It's the first time I've ever made pancakes from scratch...I've been using the big blue bag from Costco for a few years. Krust something. These are just as easy and oh so much better!!!! Of course, when I asked for buttermilk recipes, I also found the leavings of some sour cream lurking in the back of the frig. sigh. Luckily I had this recipe handy so I could try it. Sour Cream Pancakes 2 tbsp butter 2 cups flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 2 eggs 1 1/2 cups milk 1 cup regular or light sour cream 1 tsp vanilla Microwave the butter until melted. In a large bowl stir flour with sugar, baking powder and salt until well blended. Make a well in the center. In a medium bowl whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour and stir just until moistened. Melt some butter in a large frying pan or on griddle. Use 1/4 cup measure to pour batter. Makes about 14 pancakes.
...See More
glenda_al
12 years ago
It's getting time for
FUDGE PIE!
1 stick butter melted
1 cup sugar
1/4 cup flour
1/4 cup cocoa
2 eggs beaten
1 tsp vanilla.
Mix sugar, flour, cocoa, eggs, vanilla until blended, stir in melted butter,
Pour into regular thawed pie crust.
Bake at 325 for 35-45 minutes. Mine bakes in 35 minutes.

I'll share my recipe, if you'll share yours, November 3, 2011

Comments (3)

Jasdip

patti43

Related Discussions

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US