MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple-Pear Cake
Categories: Desserts, Cakes, Lo-fat, Fruits
Yield: 12 Servings

1/4 c Butter
3/4 c Packed light brown sugar
1 lg 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 sm Apples; chopped
3/4 oz Dried pears
3/4 c 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 375ºF/190ºC. Spray a 9 1/2" tube pan
with nonstick spray.

In a large bowl, cream the butter 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!

Source: Weight Watchers Smart Choice Recipe Collection
~ 1993

Typed for you by: Linda Fields

Uncle Dirty Dave's Archives

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... Calling them "McVegetables" isn't going to make me like them!
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Pears
Categories: Fruits, Wine, Herbs, Dairy
Yield: 6 Servings

6 lg Firm pears
1 pt Red wine
4 oz Sugar
1 Vanilla pod; split
2 Whole cinnamon sticks
1 ts Corn flour or arrowroot
Flaked almonds; toasted
15 fl Double cream; whipped

Preheat the oven to 250ºF/120ºC.

Peel the pears neatly, leaving the stalks on, and stand
them in a large casserole.

In a saucepan bring the cider, sugar, split vanilla pod
and cinnamon sticks to the boil.

Pour this over the pears, cover the casserole and bake
very slowly for about 3 hours, turning the pears half-way
through the cooking time.

When the pears are cooked, transfer them to a serving bowl
and cool.

Pour the liquid into a saucepan, discarding the vanilla
pod and cinnamon sticks.

Mix the arrowroot with a little cold water to a smooth
paste, then add to the saucepan with the liquid. Bring to
the boil, stirring till the mixture has thickened slightly
to a syrup.

Pour it over the pears, allow to cool a little, then baste
each pear with a good coating of the syrup.

Place in the refrigerator to chill thoroughly and serve
sprinkled with toasted flaked almonds and whipped cream.

FROM: Felicity and Roald Dahl, Memories with Food at Gipsy
House, Viking, Penguin 1991, ISBN 0-670-83462-9

Typed for you by Rene Gagnaux

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

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... "Everyone considered him the coward of the county... " -- Kenny Rogers
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