Prep: 30 mins
Bake: 55 mins
Serves 12
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour (+ 2 tbsp if you're using Dutch flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton sour cream
1/2 cup broken walnuts (optional)
Note: for extra "wow" add whipped cream, edible fowers, fresh fig and fresh bay leaves to each serving.
Preheat oven to 350 degrees.
Grease a 9-inch springform pan or 9x9x2-inch baking pan.
Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
Spread 2/3 batter into the prepared pan. Sprinkle with reserved nut mixture. layer pears over top. Gently spread remaining batter of pears. Sprinke with reserved topping. Bake 10 minutes. for a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan. Cool at least 1 hour. Serve warm with whipped cream, if desired.
History: With these ingredients, Stephanie Hurt of Greencastle, Indiana, baked a cake for her town's 1999 Heritage Fair Baker's Challenge and garnered first place in the cake division. "Pearfect" for breakfast, coffee break, or dessert, it will bring praises galore from your own tough judges. This cake is one of over 50 recipes that appear in the premier issue of the new Better Homes and Gardens Hometown Cooking magazine. Every issue will showcase the best-of-the-best recipes from hometown cookbooks across America, along with the delightful people who share the recipes.
Friday, March 11, 2011
Easy Lord Baltimore Cake
Ingredient
1 pack 2-layer-size yellow cake mix
1 teaspoon Orange extract
1 cup Sugar
1 teaspoon Cream of tartar
1 cup Water
dash Salt
3 Egg whites
1 teaspoon Vanilla
1 cup Crumbled soft coconut macaroons (3 cookies)
1 cup Chopped pecans
1 cup Chopped, drained, marachino cherries
CAKE FROSTING Prepare cake mix according to package directions EXCEPT add orange extract. Divide batter into three greased and floured 9" round baking pans. Bake at 350 F 14-16 minutes. Cool 10 minutes, remove layers from pans. Cool on racks Mix sugar, cream of tartar,water and salt. Bring to boiling, stir until sugar is dissolved. SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting. Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999
1 pack 2-layer-size yellow cake mix
1 teaspoon Orange extract
1 cup Sugar
1 teaspoon Cream of tartar
1 cup Water
dash Salt
3 Egg whites
1 teaspoon Vanilla
1 cup Crumbled soft coconut macaroons (3 cookies)
1 cup Chopped pecans
1 cup Chopped, drained, marachino cherries
CAKE FROSTING Prepare cake mix according to package directions EXCEPT add orange extract. Divide batter into three greased and floured 9" round baking pans. Bake at 350 F 14-16 minutes. Cool 10 minutes, remove layers from pans. Cool on racks Mix sugar, cream of tartar,water and salt. Bring to boiling, stir until sugar is dissolved. SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting. Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999
Best hot crab dip
Ingredients
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 1/2 cup capers, drained
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon dried dill, or to taste
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 1 (8 ounce) round loaf sourdough bread
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 1/2 cup capers, drained
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon dried dill, or to taste
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 1 (8 ounce) round loaf sourdough bread
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Hot Crab Dip
Ingredients:
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Courtesy Maryland Department of Agriculture
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Courtesy Maryland Department of Agriculture
Monday, January 31, 2011
Susan's Dip
-1 Tub 0% greek yogurt (the bigger one, think it's 500g?). Can also use full fat yogurt
-1 Tablespoon mayonnaise
-1 Teaspoon dijon mustard
-Chopped fresh mixed herbs - any combination of basil, koriander (not too much as it's strong), parsley, chives and mint (just a bit). Or whatever you like!
-Sliver of white or red onion, chopped very small
-Tiny bit of crushed garlic
-Salt and pepper
Mix it up, that's it! I normally put it together as above and then add things as I think they are needed (more mustard, more chives, salt, etc) to make it to taste. Pretty much every ingredient is optional - just add or leave out to taste (garlic can be overpowering, but just a tad can bring out the flavor).
From: Susan
-1 Tablespoon mayonnaise
-1 Teaspoon dijon mustard
-Chopped fresh mixed herbs - any combination of basil, koriander (not too much as it's strong), parsley, chives and mint (just a bit). Or whatever you like!
-Sliver of white or red onion, chopped very small
-Tiny bit of crushed garlic
-Salt and pepper
Mix it up, that's it! I normally put it together as above and then add things as I think they are needed (more mustard, more chives, salt, etc) to make it to taste. Pretty much every ingredient is optional - just add or leave out to taste (garlic can be overpowering, but just a tad can bring out the flavor).
From: Susan
Thursday, December 23, 2010
Champagne Punch
2 bottles of extra dry brute champagne
Half bottle of a very good white Chablis
For the punch base. Mix half of the Chablis with half-cup sugar blend well. Make sure all of the sugar has dissolved into the wine. Then add 2 bottles of the best brute you can find. But a cheaper Champagne is also good. Add fresh strawberries for garnish, and it's ready!!!!!!!!!
From: Linette
Half bottle of a very good white Chablis
For the punch base. Mix half of the Chablis with half-cup sugar blend well. Make sure all of the sugar has dissolved into the wine. Then add 2 bottles of the best brute you can find. But a cheaper Champagne is also good. Add fresh strawberries for garnish, and it's ready!!!!!!!!!
From: Linette
Sunday, November 21, 2010
Jeanette's Cheese Ball
2 packages cream cheese
1/4 cup green pepper
2 Tbsp. onions
1 small can crushed pineapple, drained
1 Tbsp. season salt
2 cups pecans, chopped
Soften cream cheese in mixing bowl. Add green pepper, onions, crushed pineapple (drained), season salt and 1 cup of pecans. Mix well and let chill. Form into shape and put the other cup of pecans on the outside. Serve with crackers.
From: Jeanette
1/4 cup green pepper
2 Tbsp. onions
1 small can crushed pineapple, drained
1 Tbsp. season salt
2 cups pecans, chopped
Soften cream cheese in mixing bowl. Add green pepper, onions, crushed pineapple (drained), season salt and 1 cup of pecans. Mix well and let chill. Form into shape and put the other cup of pecans on the outside. Serve with crackers.
From: Jeanette
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