The Best Pear Cake Ever!

Filed Under (Cakes) by Lisa on 02-07-2009

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We are moving. In less then a month we will be somewhere, we are just not sure where yet. So that means it’s time to empty the freezers. We still have tons of pears and other frozen fruit and vegetables so they need to be used up quick.

I found a new recipe for pear cake which is AMAZING. It is my ultimate favorite pear cake recipe. I modified it as usual of course. The best part about this cake is that it is so much more light and fluffy compared to many other pear cake recipes I have tried.

I found the original recipe at  southernfood.about.com/od/pears/r/r70204c.htm Here is my version.

Almond Coconut Pear Cake

Blender Mixture
About 4 cups of diced pears
1 cup brown sugar (not packed)
½ olive oil
2 tsp pure vanilla extract
2 tsp rum extract
3 large eggs

Bowl Mixture
1 ½ cups all purpose flour
¾ cup whole wheat flour
2 tsp ground cinnamon
½ tsp ground nutmeg
2 tsp baking powder
1 tsp salt
½ tsp baking powder
1/3 cup shredded unsweetened coconut
½ cup sliced almonds

Greese a 9X13 pan. Preheat oven to 350 degrees. Combine blender mixture and blend until smooth. Set aside. Combine the bowl mixture and stir until evenly blended. Pour the blender mixture into the bowl and mix until smooth. Pour the cake batter into the prepared pan. Bake in your preheated oven for about 55 minutes (or when a took pick comes out clean).

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This is a must try recipe for anyone who likes pear desserts.

Dessert Pizza Yummy

Filed Under (Pizza) by Lisa on 26-05-2009

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This evening I was in the mood for some dessert. I decided to use the pizza crust in the fridge and make a dessert pizza. Since our freezer is still packed with frozen pears I decided it should be a pear pizza. I followed this recipe from http://www.dairygoodness.ca/en/consumers/food/recipes/all/0800/864.htm?recipeid=864   
I only used the recipe for the topping. I didn’t change much except I used less brown sugar then the recipes called for.

Here is the recipe.

Lazy Pear Dessert Pizza

One container of pre-made pizza crust dough
About 1-1 ½ cups small pear pieces (fresh, frozen or canned)
About ½ tbsp melted olive oil margerine
¼ of brown sugar (not packed)
½ tsp cinnamon
½ tsp ginger
¼ cup chopped pecans

Preheat oven to 350 degrees. Place prepared dough on a pizza pan. Spread evenly. Brush the dough with the melted margerine (just enough to cover the top). In a medium sized bowl combine the brown sugar, cinnamon, and ginger. Mix well. Sprinkle evenly over crust ( I used half on the bottom and saved the rest for the top). Place pear pieces on the pizza. Sprinkle on the pecans. Dust with remaining brown sugar mixture. Bake in preheated oven for 10-15 minutes (on until golden and a tooth pick comes out clean).
Serve warm.

The pizza turned out super yummy. I will be making this recipe again.

Pear Spice Oh So Nice

Filed Under (Cakes) by Lisa on 14-05-2009

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Yesterday I was in the mood for dessert. However I didn’t want to have something that “unhealthy”. I decided to search for a pear recipe since we have a lot of pears in the freezer from the fall. I found a recipe for pear cake, and decided to give it a try. I morphed the recipe quite a bit. The original recipe can be found at: http://southernfood.about.com/od/pears/r/bl50221b.htm
Here is my version.

Pear Spice Cake

4 cups chopped pears
3 cups all purpose flour
1 cup of chopped walnuts and pecans (mixed)
½ tsp nutmeg
¼ cup olive oil
¾ cup skim milk
2 large eggs
1 ¼ cups brown sugar
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 tsp pure vanilla extract
2 tsp rum extract
¼ cup sultana raisins

Preheat oven to 350 degrees C. In a large bowl add the flour baking soda, salt, cinnamon, and nutmeg. Mix well. Add the nuts and raisins. and stir well. In a blender add the pears, eggs, oil, vanilla extract, rum extract milk, and brown sugar. Blend until smooth. Now add the pear mixture to the flour mixture and mix until smooth. Pour the mixture into a greased 9X13 cake pan. Bake for 45-55 minutes or until a the top is golden and a tooth pick comes out clean.

The cake turned out super yummy. Its soft and moist with a little crunch. Best if served warm. 30 seconds in the microwave will achieve this once the cake has cooled.

A Feast For Mom

Filed Under (Pear Crisp, Uncategorized) by Lisa on 11-05-2009

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I hope all the mothers out there had a lovely Mother’s Day yesterday. I am not a mom, but I did do some things for my mom for Mother’s Day.

First I went out and bought some ingredients for a lovely lunch. I purchased some French bread (still warm), monetary jack cheese, onion sprouts, Tuscan ham and Cajun chicken (from the deli). I combined that with the mozzarella cheese, marble cheese, tomatoes and spinach and many other condiments already in the fridge and created a lovely feast for my mom’s lunch. She was delighted. My dad who ate lunch with her was equally pleased with the menu.

While my parents were having their lunch I whipped up a pear apple crisp. I used a recipe that I found at: http://www.cdkitchen.com/recipes for bourbon baked pear crisp. I altered the recipe as usual and made it my own. Here is my version.

Pear Crisp

1 cup rolled oats
1 cup all purpose flour
¼ cup brown sugar
½ cup ground almonds
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
1 tsp baking soda
2 tsp brandy extract
¼ cup olive oil margarine
3 pounds of pears, peeled, cored and sliced
½ pure (no sugar added) apple juice
½ tsp nutmeg
½ cup raisons

Preheat oven to 350 degrees. In a large bowl combine: flour, oats, brown sugar, ground almonds, baking soda, ½ tsp nutmeg, cinnamon and allspice. Mix well. Crumble in the margarine. Spread 1/3 of the mixture in a glass baking dish of your choice. (I used 9X11).
Save the rest for the topping. Combine the apple juice, pears, raisons, and ½ tsp nutmeg in a large bowl. Add the brandy extract and stir well. Spread the pear mixture over the crumb mixture in pan. Top with remaining crumb mixture. Bake for about 50 minutes or until the top is lightly brown.

This recipe was a big hit at our house. Everyone enjoyed it. I served it with vanilla frozen yogurt. The only thing I would do differently when I made it again would be to add some salt to the recipe. I think this would make the flavors more bold.

After lunch I helped my mom with the dishes and we discussed dinner. We ended up making pizza together. I would have made it myself but I had a very sore ankle and foot so we did it together and it turned out super yummy.

Pear Pecan Muffins

Filed Under (Muffins) by Lisa on 27-11-2008

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In our deep freeze we have an abundance of pears. This is because we have two fairly large sized pear trees in the yard. The past fall was a particularly good year for our trees so, we ended up with a huge amount of pears. We have about 30 frozen zip lock bags full in the freezer.

Tonight I decided to experiment with making some pear muffins. This is the recipe I came up with (I think it’s fairly low fat and sugar). The muffins are moist (but not super moist), and have a lovely texture. The pecans make them extra flavorful. Enjoy

Pear Pecan Muffins

Makes 12 medium sized (large) muffins

1 ½ cups whole wheat flour

1 cup all purpose flour

½ cup brown sugar (not packed)

2 tsp baking powder

A few shakes of salt

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

1 cup skim milk (with 2 tsp white vinegar)

2 large eggs

2 tbsp olive oil

About 1 ½ cups chopped pealed and cored pears

2 tsp vanilla extract

¼-½ cup pecan pieces

Preheat oven to 350 degrees F.

In a large bowl place the flours, baking powder, salt, cinnamon, ginger, nutmeg. Mix well. Add the pecan pieces and stir. In a blender, add the brown sugar, pears, skim milk (that is mixed with the vinegar) eggs, olive oil, and vanilla extract. Blend until smooth.

Now add the blender mixture to the dry mixture in the bowl. Mix until smooth. Spoon into prepared muffin tins. Bake for 30-40 minutes (until golden and a toothpick comes out clean).

Pear Walnut Muffins

Filed Under (Muffins) by Lisa on 14-10-2008

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Last night I was in the muffin mood, so I made a batch of muffins. Here is the recipe. It makes about 22 small muffins. It could probably make 12 large sized ones.

Pear Walnut Muffins

1 ¾ cup all purpose white flour

1 cup whole wheat flour

2 tsp baking powder

2 tsp cinnamon

¼ tsp nutmeg

A few shakes of salt

½ cup walnut chopped

1/3 cup plain yogurt

2 large eggs

1 ½-2 cups pealed chopped up pear

¾ cup skim milk

1 tsp lemon juice

1 tsp rum

Combine all dry ingredients in a bowl and mix well. Add the walnuts and mix well. In a blender blend together all the moist ingredients (including the pears). Add the blended mixture to the dry mixture, and mix well. Spoon batter into prepared muffin tins. Bake at 350 degrees F until slightly golden (or a tooth pick comes out clean).

Enjoy

Pear Pie

Filed Under (Pie) by Lisa on 08-10-2008

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Today I was in the mood to bake. Since we have two medium/large sized pear trees in the yard we have an abundance of pears at this time of year. We peel them, cut them into small pieces and place them in zip lock freezer bags. I thought a pear pie would be a good way to use at least one bag up. This was my first time making pear pie. Here is the recipe I used.

Pear Pie

Crust
 

 

2 cups all purpose flour

2 tbsp sugar

¼-½ tsp baking powder

¼ tsp salt

6 tbsp cold olive oil margarine

½ cup skim milk

2 tsp white vinegar

Filling
 

 

2 cups peeled sliced pears

1/3 cup sultana raisons

½ cup brown sugar

¼-½ cup all purpose flour

¼ tsp nutmeg

2 tsp cinnamon

¼ tsp ground cloves

2 tbsp dark rum

Crust Preparation
 

 

In a bowl combine the flour, sugar, baking powder, and salt. Cut in the margarine. Add the milk and vinegar. Mix/knead dough until a soft ball forms. Divide ball into two pieces. Roll one half out for the bottom crust. Place in pie pan/plate. Roll out the other half. Save for the top of the pie.

Filling preparation
 

 

Combine all filling ingredients in to order listed in a bowl. Mix well. Then add on top of bottom of pie crust (in pie pan.

Place the top half of the crust on top of the filling/ Bake in a preheated oven at 350F for about 40 minutes or until slightly golden.

Enjoy

The result, below is an image of the pie. It was super yummy. I had it warm out of the oven. It is not too sweet. The proportion of crust to filling is perfect. The crust is soft, and tender, and a little bit flakey. I don’t think you could find a better combination for pear pie!

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