Baked Pear

Baked Pear

Pears are an overlooked fruit.  At least, this is true for me.  I am not crazy about raw pears, so I do not eat them much.  In fact, I avoid pears. This is sad, though, because I have forgotten how delicious a baked pear dessert is.  Pears that have been baked have a completely different consistency than those that are uncooked. Baking pears is simple.  The following video will show you just how easy it is. You can make this easy dessert recipe by following the instructions below:        Print Recipe!     Baked Pear Recipe Summary: You can make this easy dessert and have it bake while you and your guests are enjoying dinner. Ingredients: 1 1/2 cups POM pomegranate blackberry tea 1/4 cup POM pomegranate juice 1 pinch cinnamon 1 pinch nutmeg 2 red pears 4 scoops of ice cream Blackberries, for garnish Instructions: Preheat oven to 350 degrees. Peel the pears. Use a mellon baller (if you have one) to scoop out the bottom of the pear, until the core is removed. Leave the tops of the pears intact. Mix all the wet ingredients and spices together in a baking dish. Add the pears to the dish, and place in the oven. Bake for 30 minutes, then turn the pears over for even basting. Bake for another 30 minutes (total baking time is one hour). Remove the dish from the oven and place each pear on a plate. You can serve each pear whole, or you can cut them in half and serve half to each person. Pour the remaining liquid into a pot and reduce it...
Vanilla Wafers Recipe

Vanilla Wafers Recipe

As a child I loved eating Nilla Wafers, but it never occurred to me that I could make my own using a vanilla wafers recipe.  This morning I was pleasantly surprised when I found just such a recipe in one of my vintage cookbooks  😀 Of course, I just knew I had to share the recipe with anyone else who wants to make and enjoy these small, delicious cookies, so here goes:        Print Recipe!      Vanilla Wafers Recipe Summary: You can make your own vanilla wafers that you and your family are sure to love. Ingredients: 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup butter 1 egg 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees. Sift and measure the flour, then add the salt and resift it. Set aside. Cream the butter and sugar until thoroughly mixed. Beat the egg, then add the egg and vanilla to the butter and sugar mixture. Mix together. Slowly add the flour mixture, and mix thoroughly. Grease a cookie sheet. Using a spoon, drop spoonfuls on a the cookie sheet, spacing the cookies several inches apart, so they won’t touch while baking. Bake for 10 minutes. Remove the cookies from the sheet and cool them on a wire rack. Preparation time: 10 minute(s) Cooking time: 10 minute(s) The classic Nilla Wafer was introduced in the late 1960s.  These crispy cookies are a favorite ingredient in pie crusts, vanilla pudding, and other desserts.  But for freshness, you can’t beat this vanilla wafers...
Clown Cookies Recipe

Clown Cookies Recipe

While going through one of my vintage cookbooks I found the following recipe taped inside.  It comes from a newspaper and I have no idea how old it is.  It is old enough, though, that the tape has dried and turned brown. The reason these are called clown cookies is because you can make clown faces onto them.  It sounds pretty good, though I admit I have not yet tried them.  I wonder if I can interest my children in trying this?  (Said with deep sarcasm, as I am sure they would give me a hearty “YES!” if I suggest this recipe.)        Print Recipe!     Clown Cookies Recipe Summary: These fun cookies can be decorated with the faces of clowns. Please rate this recipe in the comments below. Ingredients: 1/3 cup shortening 2/3 cup granulated sugar 1 egg 3 tablespoons milk 1/2 ready-to-eat-bran 1 3/4 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon cloves 3/4 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/3 cup chopped seeded raisins Instructions: Preheat the oven to 400 degrees. Use a mixer to thoroughly blend the the shortening and sugar. Add egg and beat well. Stir in the milk and bran. In a separate bowl, sift together the flour, baking powder, salt, and spices. Add to the first mixture, then slowly mix in the raisins. Mix well. Chill the mixture. Grease a baking sheet. Roll the dough to about 1/8″ thickness, then cut or use cookie cutters and place cookies on baking sheet. Bake for about 12 minutes. Remove cookies and let them cool on a wire cooling rack. When cooled,...
Baked Sweet Potato Recipe

Baked Sweet Potato Recipe

Sweet potatoes are one of my absolute favorite vegetables to eat, so it just seemed natural that I would find a baked sweet potato recipe.  This is one that my family enjoys as much as I do. Well, not my youngest daughter, but she’s the poster child of a finicky eater… It is important that you wash the sweet potatoes before you cook them.  This will remove any dirt or bacteria that may be on the surface of them.        Print Recipe!     Baked Sweet Potato Recipe Summary: These baked sweet potato sticks or rounds are a wonderful side dish for steak or pork.   Ingredients: 8 sweet potatoes, cut into 1/4″ rounds or wedges 1 tablespoon olive oil 1/2 teaspoon paprika (see alternatives in Notes below) Instructions: Preheat oven to 400 degrees. Lightly grease a baking sheet (you can also use a pizza stone, but do not grease it). Combine the olive oil and paprika in a large bowl. Add sweet potato rounds or wedges, then use your hands to coat each piece with the oil/spice mixture. Transfer the potato pieces onto the prepared baking sheet. Bake for 40 minutes, or until done. Variations: Alternatives to paprika: A mixture of garlic powder, chili powder, salt, and pepper (omit the chili powder if you don’t like spicy food) A mixture of basil, garlic powder, and parmesan cheese Preparation time: 15 minute(s) Cooking time: 40 minute(s) Number of servings (yield): 8 Sweet potatoes are nutritious and delicious.  I hope your family enjoys this baked sweet potato recipe as much as mine...
Milk and Honey Recipe

Milk and Honey Recipe

Earlier this morning I posted about how I made almond butter.  This made me think of peanut butter, which made me think of honey (and now you have a sneak peak into how my train of thought works!).  Honey is one of my favorite things.  Chocolate doesn’t do much for me, but give me peanut butter mixed with honey any day and I’m a happy camper. Thinking about honey made me think of milk and honey.  Sure, I’ve heard that phrase many times, but never really thought about it.  Do people really mix milk and honey?  Is it any good?  I decided to find out. After searching, I found a few recipes, but I wasn’t crazy about how they sounded.  So, I decided to come up with my own version. Before I get to my recipe creation, I want to share a tip.  If you need to measure honey, or any ingredient that is sticky, then you can do something really simple to help.  Coat your measuring spoon or cup with oil before adding the sticky ingredient.        Print Recipe!     Milk and Honey Recipe Summary: I came up with my own recipe for milk and honey. It has just a hint of honey, so it isn’t overwhelmingingly sweet. Ingredients: 8 oz. milk (I use nonfat – the higher the fat content, the richer the results) 1 teaspoon honey 1/2 teaspoon vanilla Instructions: Add all ingredients to a small pot, and cook it on low to medium-low heat. Stir the mixture as it heats to evenly mix the honey. Be careful not to let the mixture boil. Cook until...
The Secret to Custard Pie

The Secret to Custard Pie

Do you know what the secret to custard pie is?  Me either.  But, thanks to one of my really old cookbooks, I now know. Well, truth be told, I do not know if I trust this book as accurate, since the book it came from is clearly promoting Crisco, so I think the author may have been a bit biased.  Chances are, though, that it makes a pretty gosh-darn cook pie! So, according to my book, the secret of great custard pie is two fold: An unsoaked crust, and a smooth, velvety filling. I can’t honestly say I knew what an unsoaked crust was before reading this book.  Now I understand that it means the crust stays firm while cooking, instead of soaking up the pie batter.  I’m learning more and more about how to cook every day!  According to my book, the way to prevent having a soggy pie crust is to: Brush melted Crisco or a beaten egg white onto the bottom of the pie crust. Use scalding milk, and to pour warm pie filling into the crust before baking it. Preheat the oven, so the pie goes straight into a hot oven.  Lower the temperature after putting the pie in. As for the smooth filling, you can prevent your custard from breaking apart by doing the following: Bake your pie slowly.  Bake it at the high temperature for the first 10 minutes to set the crust, then reduce it for the remainder of the cooking time. Take the pie out of the oven as soon as it is done baking.  You can test it for doneness by...

Pin It on Pinterest