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The Total Eclipse Apple Cake
Ingredients:
4 cups diced Honeycrisp apples
2 tsp vanilla extract
1 tsp ground cinnamon
3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
2 cups sugar
1 1/4 cup vegetable oil
3 eggs
Preheat oven to 325*. Grease 9x13 pan with Crisco
In bowl, mix together the apples, vanilla and cinnamon. In a separate bowl, sift together the flour, baking soda and
salt.
Beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold
in the apple mixture.
Pour batter into the greased pan and bake for 1 hour and 30 minutes or until a toothpick inserted into the middle of
the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour.
Honey Lemon Cream Cheese Frosting
Ingredients:
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
2 tsp vanilla extract
2 tsp grated lemon peel
3/4 cup honey
Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat
until smooth. If frosting is very soft, chill until firm enough to spread.
2 c chopped apples
1½ c flour
1 egg
½ c sugar
½ c milk
2 t baking powder
½ c melted butter
¼ t baking soda
Preheat oven to 400°F.  Mix flour, sugar, baking powder and baking soda. Add egg, milk, and butter. Whisk together  until smooth. Stir in apple. Pour in buttered pan and bake for 30-35 minutes. Spoon pudding into bowls and top with lemon sauce.
Lemon Sauce:
2½  c sugar
3 T each: butter, lemon juice
2 T cornstarch
1 1/3 c water
Bring sugar, cornstarch and water to boil. Whisk in the butter and lemon juice.
1 pkg. yellow cake mix, minus 1 cup
½ c of melted butter
1 egg
4 c apples, peeled and sliced
3 T flour
2 c pumpkin puree
1/3 c sugar
1/3 c brown sugar, packed
2 t pumpkin pie spice
2 eggs, beaten
1½ cups evaporated milk
1 T butter
1 c yellow cake mix
1 c oatmeal
½ c brown sugar, packed
1 teaspoon pumpkin pie spice
1 stick of butter, softened
Preheat oven to 425°F.  Combine the first 3 ingredients and press into a 9”x13” pan.
Mix apples and flour in separate bowl and set aside. Mix pumpkin, sugar, and spice. Heat milk and butter until butter is melted. Add milk to pumpkin mixture, add eggs and blend well. Stir in apple mixture and pour into prepared pan. Mix 1 cup cake mix, oatmeal, sugar, spice and butter until moistened.  Drop spoonfuls onto pumpkin mixture. Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake an additional 40-50 minutes until firm and toothpick comes out clean when inserted.
Fruit Mixture:
2 ½ lbs. peeled tart apples, cored and thickly sliced (About 6 cups)
3 T candied ginger, coarsely chopped
2 T flour
1 T lemon juice
1 T cold butter
pinch of salt, if using unsalted butter
Topping:
½ c rolled oats
½ c brown sugar
½ c flour
½ t ground ginger
½ c cold butter
Preheat oven to 375°F. Combine fruit mixture ingredients. Pour into un-greased 9”x13” non-reactive pan – glass, ceramic, stainless (not aluminum). Dot with small pieces of the 1 T cold butter. Combine topping ingredients using pastry blender or fork. Sprinkle topping evenly over fruit mixture. Bake 35-40 minutes or until fruit is tender and topping is golden brown.
½ pkg  frozen phyllo (fillo) dough, thawed*
¼ c melted butter (½ stick)
2 c grated or chopped apple (approx. 2 large apples)
2 t cinnamon
1 t each:  baking soda, vanilla, salt
1 c sour cream
1 egg
1 c each:  flour, sugar
¼ c butter, chilled, cut into cubes (½ stick)
Preheat oven to 350°F. Prepare phyllo dough in pan by placing a sheet in the bottom of a 9”x13” pan and brushing it with melted butter. Place another sheet on top and repeat brushing. Continue with up to 10 sheets, being sure to butter the last sheet.  Bake for 8-10 minutes, remove from oven, and set aside to cool.
Mix apples, cinnamon, baking soda, salt, sour cream, vanilla and egg. Set aside. Mix flour, sugar, cold butter cubes with fingertips until crumbly. Combine apple and flour mixtures and spread over cooled dough. Return to oven and bake for 15 minutes. Cut into squares when cool.
 
Fruit Mixture
6 Cups Peeled Apples, cored an thickly sliced
3 Tablespoons Candies Ginger
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1 Tablespoon cold Butter
1 pinch Salt (if using Unsalted Butter)
Topping
½ Cup Rolled Oats
½ Cup Brown Sugar
½ Cup Flour
½ Cup Cold Butter
½ teaspoon Ground Ginger
Directions
Preheat Oven to 375 Degrees
Combine Fruit Mixture Ingredients. Pour into an Ungreased 9×13” non reactive pan – glass, ceramic, stainless (NOT Aluminum).
Dot with small pieces of cold Butter.
Combine topping ingredients using pastry blender or fork
Sprinkle Topping evenly over Fruit Mixture.
Bake 35 – 45 minutes or until fruit is tender and topping is golden brown.
Ingredients
4 ½ Cups Flour
2 Cups Applesauce
Plus
2 Cups Chopped Apples
2 Cups Sugar
2 teaspoons Baking Soda
1 Cup Corn Oil
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Allspice
¼ teaspoon Ground cloves
½ teaspoon Salt
Directions
Preheat Oven to 350 Degrees
Grease and Flour 9×13” pan
In a large bowl, sift flour, soda, spices and salt
Mix in Applesauce and Corn Oil
Pour into prepared pan
Bake 1 hour & 10 min (till golden brown)
Cool in pan on a cake rack, sprinkle with powdered sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1 cup brown sugar, packed
1 cup quick oats
1 cup shortening
6 Tbsp butter
4 cups apples, peeled, sliced
½ cup sugar
Sift together flour, salt and baking soda.  Add brown sugar and oatmeal; mix well.
Cut shortening until crumbly.  Press half of the crumbs in greased 13x9x2” pan.  Dot with 4 tablespoons of butter.  Add apples and sprinkle with ½ cup of sugar.  Cover with remaining crumb mixture and dot with the remaining 2 tablespoons butter.
Bake in 350 degree oven for 40-45 minutes or until done.  Makes 21/2 dozen.
1 Pillsbury Pie Crust or make own
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
Filling:
3/4 cup sugar
2 Tbs. all -purpose flour
1 tsp. Cinnamon
1/4 tsp. salt
5-7 cups thinly sliced, apples
1 1/2 cups cranberries
Heat oven to 425*. Prepare your pie crust to fix a 9 inch pie pan.
In large bowl combine sugar, 2 Tbs. flour, cinnamon and salt.  Mix well. Spoon into crust lined pan.  In small bowl, combine all topping ingredients; mix with fork or pastry blender until crumbly. Sprinkle over filling.  Bake at 425 for 35 -45 minutes or until apples are tender and topping is golden brown.  Cover edge of crust with strips of foil after 15 minutes-to prevent excessive browning.
(Note: On our weekend the topping was not crumbled, but rolled out and cut-outs applied)
8 servings.
Cake:
½ c butter, softened
1 c sugar
2 eggs
1 t vanilla
2 c flour
Topping:
1 c brown sugar
2 t butter, softened
1 t baking soda
1 t baking powder
½ t salt
1 c sour cream
2 c apples and pears, finely chopped
Preheat oven to 350°F. Butter a 13”x9” pan. Cream the butter and sugar. Add eggs and vanilla, beat well. Stir in flour, baking soda, baking powder and salt, alternating with sour cream. Fold in fruit. Spread in pan.
Mix Topping ingredients and sprinkle over batter. Bake 45-55 minutes. Serve warm.
Ingredients
4 c chopped apples
2 c sugar
½ c oil
2 eggs
2 tsp. vanilla
Mix the above ingredients together in a bowl.
2 c flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
Sift the above ingredients together, then mix in with the apple mixture.
Add 1 c nuts (optional)
Pour into a 9 x 13” baking dish and bake at 350 degrees for approximately 1 hour.  If using a glass dish, bake approximately 50 minutes.
Ingredients for Cake
2 c shredded peeled apples              1 tsp. vanilla extract
2 c shredded peeled pears                3 c all-purpose flour
2 c sugar                                             2 tsp. baking soda
1 ¼ c vegetable oil                             2 tsp. ground cinnamon
1 c raisins                                             ½ tsp. ground nutmeg
1 c chopped pecans (optional)        ½ tsp. salt
2 eggs, beaten
Directions
In a large bowl combine apples, pears, sugar, oil, raisins, nuts, eggs, and vanilla.  Set aside.  In a second bowl combine flour, soda, cinnamon, nutmeg and salt together.  Stir into fruit mixture.
Pour into a greased 9 x 13” baking pan and bake at 325 degrees for one hour or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.
Ingredients for Cream Cheese Frosting
3 oz. cream cheese, softened
¼ c butter, softened
3 c confectioners’ sugar
2 T milk
½ tsp. vanilla
Directions
Beat cream cheese and butter in a mixing bowl until fluffy. Add sugar, milk and vanilla, mixing well. Frost Pear Apple Cake and store in the refrigerator.
Double Crust Pie
2 ¼ c flour
¾ c + 2 T shortening
1 tsp. salt
5 T cold water
In a bowl mix the flour and salt. With a pastry blender or 2 knives hold scissor fashion, cut in shortening until size of peas.
Blend in water a Tablespoon at a time until dough holds together. Shape into flat round shape. Divide dough in half and form into two balls. Roll out one ball for bottom crust and the other one for the top crust.
Pie Filling
6 cups slices apples
¾ c sugar
1 – 2 tsp. cinnamon
2 – 3 T Minute Tapioca
Mix together all filling ingredients until coated evenly. Place into bottom crust in pie pan. Add slice of 1 Tablespoon butter, breaking it into 4 pieces and placing on top of the apple mixture. Top with the top crust, seal and flute edge. Cut several slits in the crust. Bake in a 400 degree oven for 45 to 50 minutes or until juices form bubbles that burst slowly.
Ingredients
5 c sliced, peeled cooking apples
2-4 T granulated sugar
½ c regular rolled oats
½ c brown sugar
¼ c all-purpose flour
¼ tsp. ground nutmeg, ginger, or cinnamon
¼ c butter
¼ c chopped nuts or coconut (optional)
Directions
Preheat oven to 375 degrees. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
Topping
In a medium bowl combine the oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in butter till mixture resembles coarse crumbs. Stir in the nuts or coconut if using. Sprinkle topping over filling.
Bake crisp in a 375 degree oven for 30 to 35 minutes or till fruit is tender and topping is golden.
12 c peeled, sliced tart apples
2 c chopped dates
2/3 c packed brown sugar
1/3 c all-purpose flour
1 t cinnamon
1/3 c cold butter or margarine
Combine the apples and dates in an ungreased 9” x 13”
baking dish.  Add more or less fruit according to your taste.
In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over apples.
Bake at 375 degrees for 35-40 minutes or until the apples are tender.  Serve warm.  Garnish with apple slices if desired.
Dough
5 c flour                       1 lb. cold butter
3 c sugar                     2 eggs, beaten
2 t salt
Mix flour, sugar and salt thoroughly together.
Cut butter into dry mixture until about pea size, then
mix in beaten eggs.  Split dough in half.
Filling
8 c apples – pared and sliced                        1 T cinnamon
1 c brown sugar                                  1 t nutmeg
1 c granulated sugar                          ½ t vanilla
½ t salt
Mix all filling ingredients together in a bowl.
Place parchment paper in bottom of 9” x 13” pan.
Press one half of the dough mixture into bottom of pan.
Layer apple mixture over dough, then crumble the
second half of dough over the top of the apple mixture.
Bake at 350 degrees for 40 minutes.  Let cool one hour
before cutting.

Crust
½  c powdered sugar
¼  c blanched slivered almonds
¼  t salt
9 T (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1¼  c all-purpose flour
Almond Filling
2/3 c blanched slivered almonds
1 T all purpose flour
7 T sugar
6 T (¾ stick) unsalted butter, room temperature
1 large egg
3 firm but ripe pears, peeled
Crust: Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Pulse until dough comes together in clumps. Flatten dough into disk, wrap in plastic and chill at least 3 hours.
Almond filling: Finely grind almonds and flour in processor. Mix in sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours.
Preheat oven to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with buttered foil, buttered side down, then fill with pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Return crust to oven until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
Spread almond filling evenly in crust. Cut each pear in half lengthwise and remove cores. Slice each thinly. Use spatula to arrange pears on top of filling.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. Serve at room temperature.
(COURTESY OF JEN KIYOKAWA)
9” pastry shell
4-5 ripe pears, peeled, cored and thinly sliced
Juice of ½ lemon
¼ c butter, softened
¾ c sugar
¼ c flour
3 eggs, room temperature
1 t vanilla
1/8 t salt
¼ t of mace or nutmeg
Preheat oven to 350°F. Arrange the sliced pears in the pie shell. Sprinkle lemon juice over them to keep from browning and to add a little zest. Cream together butter and sugar. Beat in eggs, vanilla and salt. Add flour and mix until smooth. Pour over the pears. Sprinkle lightly with mace or nutmeg.  Bake pie for 45 minutes or until filling is set and slightly brown. Cool, top with whipped cream (optional). Best if served same day. Refrigerate any leftovers.
½ c cake flour
¼ c cornstarch
½ t baking powder
1 c dry red wine
¼ c sugar
Zest of ½ lemon
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 whole cloves
4 large ripe Bartlett, Cascade, Bosc or Anjou pears, peeled, quartered and cored
1 egg, separated
2 egg whites
3 T water
½ c sugar
1 t vanilla extract
Whipped cream for garnish
Preheat oven to 375°F. In a medium saucepan, combine the wine, ¼ cup sugar, lemon zest, cinnamon, nutmeg and cloves and bring to a boil. Slip the pears into the hot liquid, reduce heat, cover and simmer until the pears are tender, about 10-15 minutes.
While the pears are cooking, coat a 9-inch square cake pan with vegetable oil cooking spray and set aside. Mix the flour, cornstarch, and baking powder in a bowl with a wire whisk.
Whip the egg whites in a medium bowl using an electric mix or wire whisk until whites hold a soft peak. Fold in egg yolk, vanilla, and ½ cup sugar. Sprinkle the flour over the mixture and fold it in.
When pears are tender gently lift them out of the liquid, drain and transfer to baking pan. Strain 1 cup of the cooking liquid into the pan. Spread the egg white/flour mixture evenly over the pears.
Bake until the topping springs back lightly and the top is golden, 30 to 35 minutes. Serve warm or cold with a garnish of whipped cream if desired.
1 10-ounce pkg frozen raspberries, thawed
1/3 c sugar
2 tsp cornstarch
¼ tsp cinnamon
3 medium pears, peeled, cored, and sliced, (2 1/2 cups)
1 c all-purpose flour
½ c sugar
1 tsp baking powder
¼ tsp salt
1 beaten egg
¾ c sour cream
2 T melted butter
Preheat oven to 350°F. Drain berries, reserve syrup and add water to make 1 cup. In saucepan, combine 1/3 c sugar, cornstarch, cinnamon. Stir in syrup mixture. Cook and stir until thickened and bubbly. Stir in berries and pears, just to heat through. Pour into 1½-quart baking dish. Combine flour, ½ c sugar, baking powder, and ¼  tsp salt. Mix egg, sour cream, and butter. Add to flour mixture and blend well. Spread atop fruit mixture. Bake at 350°F for 30 minutes.
Ingredients
1 Unbaked Pie Shell
6 ripe Pears, peeled, cored and halved.
Juice of one lemon
¼ Cup Sugar
Custard
½ Cup Sugar
2 Tablespoons Flour
3 Large Eggs, beaten
¾ Cup Evaporated milk
1 teaspoon Vanilla
1/8 teaspoon each: Nutmeg, Cinnamon, Clove, Allspice, Ginger.
Directions
Preheat Oven to 400 Degrees
Toss Pear halves in Lemon Juice and ¼ Cup sugar and set aside
Whisk ½ Cup Sugar, Flour and Eggs
Add the milk and Vanilla Slice each pear half in 4-6 horizontal slices and set them on the crust, pressing down gently to fan them out.
Gently pour the custard around and over the pears Bake at 400 degrees for 15 minutes then turn down to 350 degrees and bake for remaning 45 minutes or until the custard is set and the crust is brown.
Ingredients
1 Unbaked 9 inch Pie Shell
1 Cup Sour Cream
1 Egg
¾ Cup Sugar
1 teaspoon Vanilla
¼ teaspoon Salt
2 Tablespoons Flour
4 Cups peeled, diced, ripe Pears
Pecan Streusel Topping
¼ Cup Flour
¼ Cup Brown Sugar
1 teaspoon Cinnamon
¼ Cup Butter, cut into small pieces
¼ Cup finely chopped Pecans
Directions
Preheat Oven to 375 degrees
Blend Sour Cream, Egg, Sugar, Vanilla, Salt and Flour until smooth
Fold in the prepared Pears
Pour into Pie Shell
Bake 40 minutes
Prepare Pecan Streusel Topping; Cut Butter into combined Flour, sugar and Cinnamon
After baking 40 minutes, sprinkle Pecan Streusel Topping and bake another 10 minutes
Cool slightly and serve.
Mix Filling:
6 cups pears
1 ½ TB cornstarch
½ tsp salt
¼ cup brown sugar
¼ cup maple sugar
1 TB lemon juice
1 tsp lemon zest
2 TB chopped candied ginger or ½ tsp ground ginger
Topping:
2/3 cup flour
½ cup oats
½ cup brown sugar
¼ tsp salt
½ cup cold butter
I pie crust
Bake 400 degrees for 60 minutes.
Cake:
½ c butter, softened
1 c sugar
2 eggs
1 t vanilla
2 c flour
Topping:
1 c brown sugar
2 t butter, softened
1 t baking soda
1 t baking powder
½ t salt
1 c sour cream
2 c apples and pears, finely chopped
Preheat oven to 350°F. Butter a 13”x9” pan. Cream the butter and sugar. Add eggs and vanilla, beat well. Stir in flour, baking soda, baking powder and salt, alternating with sour cream. Fold in fruit. Spread in pan.
Mix Topping ingredients and sprinkle over batter. Bake 45-55 minutes. Serve warm.
Pear Ginger Cheesecake
Crust:  (Optional)
1 tablespoons melted butter
40-50 Gingersnap cookies, crushed
Filling:
3 (8 ounce) packages cream cheese, at room temperature
3 ripe pears,peeled and sliced
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup sour cream
2/3 cup candied ginger
1/3 cup water
Heat oven to 350° F. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch spring form pan, working the
crumbs over the bottom and then up the sides. Bake for 20 minutes.
In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
In a small bowl, combine the sour cream and a little sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
Courtesy Revelyn Rawdin
Ingredients for Cake
2 c shredded peeled apples              1 tsp. vanilla extract
2 c shredded peeled pears                3 c all-purpose flour
2 c sugar                                             2 tsp. baking soda
1 ¼ c vegetable oil                             2 tsp. ground cinnamon
1 c raisins                                             ½ tsp. ground nutmeg
1 c chopped pecans (optional)        ½ tsp. salt
2 eggs, beaten
Directions
In a large bowl combine apples, pears, sugar, oil, raisins, nuts, eggs, and vanilla.  Set aside.  In a second bowl combine flour, soda, cinnamon, nutmeg and salt together.  Stir into fruit mixture.
Pour into a greased 9 x 13” baking pan and bake at 325 degrees for one hour or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.
Ingredients for Cream Cheese Frosting
3 oz. cream cheese, softened
¼ c butter, softened
3 c confectioners’ sugar
2 T milk
½ tsp. vanilla
Directions
Beat cream cheese and butter in a mixing bowl until fluffy. Add sugar, milk and vanilla, mixing well. Frost Pear Apple Cake and store in the refrigerator.
Cake
2 c all-purpose flour                ¾ tsp. nutmeg
1 ½ c sugar                             ¾ c vegetable oil
2 tsp. baking soda                  2 large eggs
1 tsp. salt                                 1/3 c whole milk
2 tsp. cinnamon                      1 ½ tsp. vanilla extract
3 c coarsely grated, drained, and peeled pears (from about 3 lbs.)
½ c walnuts, toasted, chopped (optional)
Preheat oven to 325 degrees.  Butter and flour two 9” diameter cake pans with 1 ½” high sides.  Whisk flour, sugar, baking soda, salt and spices in a large bowl. Make a well in the center of the flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts. Divide mixture evenly between pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
Frosting
2 – 8 oz. Packages cream cheese, room temperature
½ c (1 stick) unsalted butter, room temperature
1 c powdered sugar
2 tsp. vanilla extract
2 tsp. grated lemon peel
¾ c honey
Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
Cut around cakes; turn out of pans. Place one cake layer, flat side up, on platter. Spread with 1 cup of frosting. Top with second later of cake, flat side down. Spread remaining frosting over top and sides of cake.
Ingredients:
2 T butter
1/3 c packed dark brown sugar
2 tsp. cinnamon
5 large sliced pears
½ c butter, softened
¾ c sugar
2 eggs
1 tsp. vanilla
1 ½ c all-purpose flour
2 tsp. baking powder
¼ tsp. salt
¾ c milk
Preheat oven to 350 degrees.  In a 9” x 9” pan melt butter and tilt to evenly grease sides and bottom of pan.
In a bowl, combine brown sugar and 1 tsp. of the cinnamon. Spread mixture evenly in pan and layer pears over top, set aside.
In a bowl, cream butter with an electric mixer. Add sugar and beat for 2 minutes on medium until light and fluffy. Beat in eggs one at a time, beating well after each addition and scraping sides of bowl often.  Add vanilla and beat until blended.
In a separate bowl combine flour, baking powder and remaining cinnamon and salt. Add dry ingredients to the butter mixture alternately with milk and mix until just moistened. Spoon batter over Pears spreading evenly until fruit is completely covered.
Bake for 45 to 50 minutes or until cake springs back when touched. Cool in pan on wire rack for 10 minutes. To loosen cake, run a knife around edges of pan. Invert onto a platter.
Filling                                                   Topping
½ c corn syrup                                     ¾ c all-purpose flour
1/3 c granulated sugar                       ½ c granulated sugar
1½ cups fresh cranberries                    1/3 c margarine
2 medium pears, sliced                       1 c uncooked oats
1 T cornstarch
Heat oven to 400 degrees.  Grease 9-inch square or round baking pan.
For filling, combine first three ingredients in medium saucepan; stir in cranberries.  Heat to a boil; reduce heat.  Simmer 5 minutes, or until cranberries pop open: stir in pears.  Pour into pan.
For topping, combine flour and sugar; cut in margarine until crumbly.  Stir in oats; mix well.  Add egg mixing until moistened.  Crumble over fruit.  Bake 30 to 35 minutes or until top is golden brown.  Makes 8 servings.
4 c. Bartlett pears                    1 c chocolate chips
2 eggs, beaten                       2 c sugar
2 t vanilla                                ½ c oil
1 T grated lemon peel             juice of one lemon
2 t baking soda                      2 c flour
2 t cinnamon                           1 t salt
Peel and cut up pears.  Mix with sugar and let sit for 20 minutes.  Meanwhile, mix together the eggs, oil, vanilla, lemon juice, and lemon peel.  In separate bowl blend together the flour, baking soda, salt and cinnamon.  Stir in chocolate.  Add to the oil mixture.
Combine mixture with the pears.  Spread in a 9 x 13” greased baking dish.  Bake until golden brown, about 50-60 minutes at 350 degrees.  Serve warm with vanilla ice cream or whipped cream.  Can be served cold.
Ingredients:
5 large pears (about 3 pounds), peeled, cored and chopped into chunks. (4 heaping cups.) use only perfectly ripe, fragrant pears for best results.
1 cup granulated sugar
1 lemon
1. Squeeze juice of half the lemon into a bowl of water.
2. As you work, place chopped pears in the acidulated water to avoid browning.
3. In a large saucepan, place the granulated sugar and 2 cups of water.
4. Simmer until sugar is dissolved, stirring often.
5. Add drained pears and the juice from the other half of the lemon (about 1 tablespoon). Bring to a boil and simmer for 15 minutes.
6. Cool slightly.
7. Whirl pear mixture in blender until smooth.
8. Pour into a gallon freezer bag, cool and chill in the refrigerator.
9. At this point, the mixture can be frozen in an ice cream maker or by the following method.
10. Freeze the mixture by laying the bag on a cookie sheet.
11. Using a fork, break up the frozen mixture into small chinks.
12. In a food processor, pulse small batches in 5-second intervals until smooth.
13. Scoop into a shallow container and freeze.

Ingredients
1 Cup Rolled Oats
1 Cup packed Brown Sugar
¾ Cup Flour
½ Cup Butter
4 Cups Blackberries
2 Cups sliced Peaches
½ teaspoon Almond Extract
Directions
Preheat Oven to 350 degrees
In a large bowl, combine Oats, Brown Sugar and ½ cup of Flour.
Cut in Butter with a pastry blender or two knives until mixture is crumbly.
Place well drained Blackberries in the bottom of an 8×8 baking dish and toss with remaining Flour.
Add well drained Peaches.
Sprinkle Crumb mixture evenly over the fruit
Bake 35 to 40 minutes or until golden brown.
Ingredients
1 Cup Flour
1 Cup Sugar
1 teaspoon Baking Powder
½ teaspoon Salt
1 Egg
5 Large Peaches, peeled and sliced
½ Cup Butter (1 Stick), Melted
Directions
Preheat Oven to 350 degrees
Combine 1 Flour, Sugar, Baking Powder and Salt.
Mix in Egg thoroughly (Mixture will be lumpy)
Layer Peach Slices in 9×13” Baking Dish
Sprinkle Flour Mixture evenly over Fruit
Drizzle Melted Butter and Bake for 45 Minutes, until top is golden and fruit is tender.
Ingredients
2 Tablespoons Butter
1/3 Cup packed Dark Brown Sugar
2 teaspoons Cinnamon
1 Can (29 oz.) sliced Cling Peaches, drained
OR
3 Large Sliced Peaches
1/2 Cup Unsalted Butter, softened
3/4 Cup Sugar
2 Eggs
1 teaspoon Vanilla
1 1/2 Cup All-Purpose Flour
1/3 Cup Cocoa Powder
2 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 Cup Milk
Crème Fraiche or Unsweetened Whipped Cream for Garnish
Directions
Preheat Oven to 350 degrees
In a 9×9” pan melt Butter and tilt to evenly grease sides and bottom.
In a bowl, combine Brown Sugar and 1 teaspoon of the Cinnamon.
Spread mixture evenly in pan and layer Peaches over top, set aside.
In a bowl, cream Unsalted Butter with an electric mixer.
Add Sugar and beat for 2 minutes on Medium, until light and fluffy.
Beat in Eggs, one at a time, beating well after each addition, scrape the sides of the bowl as needed.
Add Vanilla and beat until blended.
In a separate bowl, combine Flour, Cocoa Powder, Baking Powder, remaining Cinnamon and Salt.
Add dry ingredients to Butter Mixture alternately with Milk ans mix until just moistened.
Spoon batter over Peaches, Spreading evenly to completely cover Fruit.
Bake for 45 to 50 minutes or until cake springs back when touched.
Cool in pan on wire rack for 10 minutes.
To loosen cake, run a knife around edges of pan. Invert onto a platter.
Serve with Crème Fraiche or Unsweetened Whipped Cream for Garnish.
8-10 sliced, fresh peaches
1 cup packed brown sugar
1 tsp cinnamon
3 TB  flour
½ cup butter
Whipped cream
Preheat oven to 350 degrees.  Place peaches in a pie pan.  In a bowl blend sugar, cinnamon, flour and margarine together until crumbly.  Sprinkle over sliced peaches.  Bake 40 minutes until brown and bubbly.  Topped with fresh whipped cream.
Crust:
1 ¼ c rolled oats
1 ½ c – all purpose flour
1 c brown sugar, packed
¼ tsp baking soda
1 c chilled butter, cut into small cubes
Filling:
2 cups diced peaches
2/3 c peach jam
1Tbl all-purpose flour
1 tsp finely minced lemon zest
Preheat oven to 375 degrees.  Butter a 9×13” baking dish.  For crust, combine oats, flour, brown sugar and baking soda.  Cut in butter with a pastry blender or fingertips until mixture resembles coarse meal.  Press half of crumb mixture into bottom of greased pan.  Bake for 15 minutes and cool slightly.
Combine filling ingredients and spread evenly over crust.  Top with remaining crust mixture.  Bake until top is golden, approximately 35 minutes.  Cool in pan before cutting into squares.
1 ½ cups Sugar
½ cup Shortening
2 Eggs
2 ¼ cups pureed Peaches
2 cups All Purpose Flour
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Vanilla
1 cup finely chopped Walnuts
Preheat oven to 325 degrees.  In a large bowl, cream together sugar and shortening, add eggs and mix well.  Stir in peach puree and dry ingredients; add vanilla and walnuts and mix well.  Pour dough into 2 (9X5) well-greased and floured load pans. Bake for 55 minutes to 1 hour.  Let cool for 5-10 minutes before removing from pan.
(German Coffee Cake)
2 c sifted flour
¾ c sugar
¼ t baking powder
1 t salt
½ c cold butter cut into cubes(1 stick)
3 ½ c sliced peaches
1 t cinnamon
2 egg yolks
1 c sour cream
Preheat oven to 400°F.   In a large bowl, sift flour, ¼ cup of the sugar, baking powder and salt together. Cut in butter until mixture resembles crumbs. Press dough firmly against bottom and sides of greased  9”x9” pan. Arrange peaches on top. In small bowl, stir remaining sugar and cinnamon together. Sprinkle over peaches. Bake for 15 minutes. In small bowl, beat egg yolks and blend in sour cream. Remove kaffeekuchen from oven, spoon mixture over partially baked kaffeekuchen. Return to oven and continue to bake for an additional 20 minutes or until golden brown.
Milk-cream mixture:
1 ½ cups whole milk
1 ½ cups cream
Custard:
3 egg yolk
½ cup milk- cream mixture
7 tablespoons sugar
Fruit blend:
2 ½ cups milk-cream mixture
2 cups peaches, peeled pitted and chopped
1 Tablespoon confectioner’s sugar
Pour the milk and cream into a 4-cup measuring glass. Set a medium saucepan of water to boil. In a metal mixing bowl, whisk the eggs yolk, ½ cup milk-cream mixture and sugar until smooth. When the water boils, set the bowl over it. Cook gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. This happens right before boiling. Don’t let it boil. It only takes about 3 minutes to thicken.
In a blender, combine the rest of the Milk-Cream mixture, the peaches, confectioner’s sugar and cognac* if using. Blend until smooth. Chill the cooked custard and the peach- cream mixture. In the fridge until the custard is cold. Then combine custard and peach mixture and freeze in your ice cream maker. Start 2 or 3 hours ahead to serve on the same day, or plan for thawing time if serving the following day.
*A tablespoon of liquor can be used to keep the gelato soft after storing.
Serves 6 to 8
1 unbaked, rolled pastry pie dough
½ c mascarpone cheese
½ c heavy cream, whipped until stiff
1 T sugar
½ t vanilla
1 c strawberry preserves
1 pint fresh strawberries, sliced
2 T apricot jam
Preheat oven to 375°F.   Place pie dough into a 10” tart pan, fitting the dough into the corners and trimming the edges as necessary. Prick the dough all over with a fork. Line the pie dough with parchment paper and fill with pie weights such as dry beans. Blind bake the pie crust for 15 minutes. Remove from the oven. Remove the pie weights and parchment paper. Return the crust to the oven for an additional 8-10 minutes until the crust is golden brown. Cool completely on a rack.
In a mixing bowl, beat together the mascarpone cheese, whipped cream, sugar and vanilla until smooth. Spread the mixture on the cooled pastry crust.
Spread the strawberry preserves over the mascarpone cream in the tart crust. Arrange the sliced strawberries on the preserves.
Warm the apricot jam in a microwave for 30 seconds until slightly melted. Using a pastry brush, brush the melted jam over the sliced strawberries to “glaze” the top of the berries.
Chill the tart for one hour, then remove from the tart pan for presentation on a pretty plate.
COPYRIGHT PAMELA REGENTIN
USED BY PERMISSION
(adapted from Baked: New Frontiers in Baking)
Yield 8 dozen cookies
Ingredients:
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
16 oz. bittersweet chocolate (60-72% cacao)
10 tablespoons butter
6 large eggs
1 ¼ cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) white chocolate chips
2 cups dried cherries
1. In a small bowl, whisk flour, baking powder and salt.
2. In a medium bowl over a double boiler, melt butter and bittersweet chocolate together, stirring until smooth. Or, microwave using low power at 15-second intervals, stirring between, until melted.
3. In a large bowl, beat eggs and sugars together until mixture looks thick and pale, about 5 minutes.
4. Add the cooled chocolate mixture and vanilla to the eggs and stir until combined.
5. Add the flour mixture and stir until flour is just incorporated.
6. Fold in the semi-sweet and white chocolate chips and dried cherries.
7. Refrigerate 6 hours or overnight.
8. Preheat oven to 375 degrees.
9. Line a baking sheet with parchment paper and drop by rounded tablespoons. Place baking sheet immediately into oven and keep the remaining batter refrigerated between batches.
10. Bake for 10-12 minutes until cookies look set and a few cracks appear.
11. Let cookies cool slightly before transferring to a rack.