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Old October 25, 2012   #46
Zana
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Pear Crumb Pie

- PrizeWinningPies

Recipe By :Edna Hoffman, Hebron, Indiana
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lbs. fresh ripe pears
1 Tbsp. lemon juice
2/3 cup sugar
1 tsp. cinnamon
1/4 tsp. mace
1 Tbsp. all-purpose flour (up to 2 Tbsps.)
1 9 inch unbaked pie shell with high fluted edge -- chilled
Topping
1 cup all-purpose four
1/3 cup brown sugar -- packed
1/3 cup butter

• Peel, core and slice pears into a large bowl; sprinkle with lemon juice.
• Combine sugar, spices and flour; sprinkle over pears and toss lightly to mix.
• Spoon into pie shell.
• Combine topping ingredients; sprinkle over filling.
• Bake at 375°F. for 40-45 minutes or until juice bubbles up and top is lightly browned. (Cover top loosely with foil if it browns too quickly.)
• Cool.

6-8 servings

Source: "The Country Cooking Recipe Collection Prize-Winning Pies"
S(MC Formatted/Posted by Dee):
Copyright: "© 1995 Reiman Publications"

Per Serving (excluding unknown items): 209 Calories; 10g Fat (42.9% calories from fat); trace Protein; 31g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 2 Fat; 2 Other Carbohydrates.

NOTES : People don't bake with pears much, so this pie might seem a little unusual...but everyone who's tried it has certainly enjoyed it! We're grain farmers, raising corn and soybeans. Our four children are grown, and we have 11 grandchildren. I enjoy baking for all of them.
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Old October 25, 2012   #47
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STREUSEL PEAR PIE

- IA StateFair 88

Recipe By :Iowa State Fair
Serving Size : 0 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c. fresh Bartlett pears -- peeled and quartered
1/3 c. sugar
1 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. salt
2 tbsp. flour
1 9 in. pie shell -- unbaked
Coconut Streusel
1/3 c. sugar
1/3 C. flour
3 tbsp. butter
2/3 c. flaked coconut

• Combine pears, sugar, butter, juice and salt in 10-inch skillet.
• Cover and cook over medium heat 8 minutes.
• Remove from heat.
• Lift out pears with slotted spoon.
• Place pears in pie shell.
• Stir some of hot mixture into flour; add to rest of hot mixture.
• Cook over low heat until thick and bubbly, stirring constantly.
• Pour over pears.
• Bake in 425 F oven 15 minutes.
• Sprinkle with Coconut Streusel; bake 10-12 minutes longer.
COCONUT STREUSEL
• Combine sugar and flour; cut in butter until mixture resembles coarse crumbs.
• Mix in coconut.

Description:
"Louise Piper, Rolfe * Third Place, 1986 Pie Contest, One-Crust Fruit"
Source: "Recipes to Savor"
S(formatted for MasterCook):
"by Deirdre Dee (zosha)"
Copyright: "Iowa State Fair * Statehouse * Des Moines IA 50319 * 515-262-311"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1936 Calories; 95g Fat (43.7% calories from fat); 17g Protein; 259g Carbohydrate; 6g Dietary Fiber; 124mg Cholesterol; 2703mg Sodium. Exchanges: 8 Grain(Starch); 0 Fruit; 19 Fat; 9 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Old October 25, 2012   #48
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Honey Raisin Pear Pie

Recipe By :Maria Polushkin Robbins
Serving Size : 0 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 unbaked 9" pie shell w/pastry for lattice crust
1 1/2 cups seedless raisins
1 1/2 cups water
2 Tablespoons cornstarch
2/3 cup honey
1/2 teaspoon nutmeg
2 teaspoons candied orange peel -- grated
1 Tablespoon butter
2 medium Barlett pears

• Preheat oven to 350 degrees.

• Place raisins & water in a saucepan.
• Bring to a boil, then turn down heat & simmer for 5 minutes.
• Mix cornstarch with a little water & blend into simmering raisins.
• Add honey & cook, stirring, until mixture is thickened & clear.
• Remove from heat & stir in nutmeg, grated orange peel & butter.
• While mixture is cooling, pare, core & slice the pears.

• Pour half of riasin mixture into unbaked pie shell.
• Arrange pear slices on top & pour rest of raisin mixture over the pear slices.
• Top with lattice crust & bake for 30-35 minutes or until pears are tender when tested with a toothpick.

VARIATION: Honey-Cranberry Apple Pie ... substitute dried cranberries for raisins & apples for pears.

Description:
"Arleen Owen * Fresno CA * Fresno Fair"
Source: "Blue Ribbon Pies"
Copyright: "St. Martin's Press * NY NY * 1987"

Brought to you by Grassroots Recipes Mastercook Collections and Deirdre Dee Cox
http://www.grassrootsrecipes.com

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1536 Calories; 13g Fat (7.0% calories from fat); 8g Protein; 381g Carbohydrate; 10g Dietary Fiber; 31mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain(Starch); 11 1/2 Fruit; 2 1/2 Fat; 13 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Old October 25, 2012   #49
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Colorado Pear Sorbet
> --- zosha@... wrote:

I just got a call from Country woman magazine (part of the Taste of Home emprire). A recipe I submitted last January came in 3rd in their pear recipe contest. This was the first time I seriously entered a recipe contest, and haven't done any more entries due to the move. I'm not sure when this will be published, but I'm getting a packet of information in the next few days.

Colorado Pear Sorbet

3/4 cup Pikes Peak Vineyards Colo.
White table wine
1 1/2 tablespoons lemon juice
1/3 cup sugar
5 small Colorado pears, peeled, cored and sliced

• In a small sauce pan, combine all ingredients.
• Bring to a boil over high heat, cover, reduce heat and simmer for 8 - 10 minutes or until pears are tender.
• Pour mixture into a food processor and blend until pureed.
• Pour into a shallow pan and freeze until solid.
• When frozen, remove and let stand at room temperature until mixture can be broken into chunks.
• Reprocess in food processor and mix until slushy.
• Pour into serving dishes or storage container and refreeze until firm. Sorbet can be kept frozen up to 2 months.

Make 6 half cup servings.
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Old October 25, 2012   #50
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Blue Cheese & Pear Crepes

AmerDairyAssoc

Recipe By :American Dairy Association
Serving Size : 0 Preparation Time :0:00
Categories : !! BlueRibbon Breakfast
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup self-rising flour
4 egg
1/2 cup milk
1/2 cup + 1 tablespoon water
2 tablespoons butter -- melted
2 pears cored and cut into thin slices
1/4 cup blue cheese -- crumbled
1/2 cup cornflake crumbs
1/3 cup Parmesan cheese -- grated
4 tablespoons butter

Servings: 12 Crêpes
Prep Time: 40 mins
Cook Time: 10 mins

• Blend flour, two of the eggs, milk, water and melted butter in a blender until smooth.
• Refrigerate at least 30 minutes.
• Heat a lightly buttered 6-8 inch crêpe pan over medium heat.
• Pour or spoon 3-4 tablespoons of batter in pan and spread out to form a round crêpe.
• Brown lightly on each side.
• Watch closely to avoid overcooking.
• Set aside.
• Repeat with remaining batter.

• Place 3-4 slices of pear and one teaspoon of crumbled blue cheese on each crêpe.
• Shape each crêpe into a triangle by folding it over twice.
• Set aside filled crêpes.

• Beat the remaining eggs.
• In a separate bowl, combine the cornflake crumbs and Parmesan cheese.
• Carefully brush both sides of each triangle with the beaten egg.
• Coat with Parmesan cheese mixture.
• Melt remaining butter in a large skillet and fry carefully until golden brown on each side.
• Sprinkle with additional blue cheese if desired, and serve warm.

Description:
"Batter Breakfasts Category Winner * Deona J. Tait * Bronxville, N.Y."
Source: "http://www.ilovecheese.com/recipe.asp?recipe=Blue+Cheese+and+Pear+Cr%EApes"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1805 Calories; 111g Fat (55.2% calories from fat); 62g Protein; 140g Carbohydrate; 5g Dietary Fiber; 1093mg Cholesterol; 3990mg Sodium. Exchanges: 8 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat Milk; 18 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Old November 17, 2012   #51
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Apple-Goat Cheese Bruschetta


It takes just six ingredients and 20 minutes to put together this beautiful
bruschetta from Laura Lunardi, of West Chester, Pennsylvania. Crunchy apple and warm goat cheese top these crispy treats.

This recipe is: Healthy
Quick

8 Servings
Prep/Total Time: 20 min.

Ingredients
16 slices French bread (1/2 inch thick)
1 medium Fuji apple, chopped
1/4 cup crumbled goat cheese
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/4 teaspoon coarsely ground pepper

Directions
• Place bread slices on an ungreased baking sheet.
• Broil 3-4 in. from the heat for 1-2 minutes or until golden brown.
• Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread.
• Broil 1 minute longer or until cheese is softened.

Yield: 16 appetizers.

Apple-Goat Cheese Bruschetta published in Light & Tasty December/January 2007, p30
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Old November 17, 2012   #52
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Apple-Stuffed Mushroom Caps

These are no ordinary stuffed mushrooms! Blue cheese blends well with the more milk flavors of mushrooms and apples. The recipe can be doubled if needed. Allen Mann, Warrior, Alabama

6 Servings
Prep: 30 min.
Bake: 15 min.

Ingredients
18 large fresh mushrooms
3 tablespoons finely chopped celery
1 tablespoon butter
1/2 cup finely chopped apple
2 tablespoons dry bread crumbs
2 tablespoons finely chopped walnuts
1 tablespoon crumbled blue cheese
1 tablespoon minced fresh parsley
2 teaspoons lemon juice

Directions
• Remove stems from mushrooms; set caps aside.
• Chop stems, reserving 1/3 cup (discard remaining stems or save for another use).
• In a small skillet, saute chopped mushrooms and celery in butter.
• In a small bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice.
• Place mushroom caps on a greased baking sheet; stuff with apple mixture.
• Bake at 375F for 15-20 minutes or until mushrooms are tender.
• Serve warm.

Yield: 1-1/2 dozen.

Nutrition Facts: 3 mushrooms equals 71 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 65 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Apple-Stuffed Mushroom Caps published in Taste of Home's Holiday &
Celebrations Cookbook Annual 2005, p40
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Old November 18, 2012   #53
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Avocado and Sun-Dried Tomato Spring Rolls

1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

• Heat 1 quart oil in a wok over medium high heat.
• Heat 2 tablespoons oil in a medium saucepan over medium heat.
• Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper.
• Slowly cook and stir until all vegetables are tender, about 10 minutes.
• Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture.
• Sprinkle avocado with lemon juice, then stir it into the mixture.
• Remove from heat.
• Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers.
• Fold wrappers, and seal the edges with moistened fingers.
• Carefully lower spring rolls into the heated quart of oil.
• Deep fry approximately 3 minutes, or until golden brown.
• Drain on paper towels.
• Cut in half to serve.
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Old November 18, 2012   #54
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JULY 2, 2012
HUMMUS HYBRID
A locally inspired dip from a California chef

Photo courtesy of Farmshop
Hummus and guacamole are our go-to dips for everything from vegetable crudités to pita crisps. But we’d never considered blending elements of each recipe together until we discovered Farmshop Restaurant & Market’s avocado hummus. Chef-owner Jeff Cerciello’s California-inspired recipe is silky and light and combines everything we love about hummus and guacamole into a lovely pale-green dip. Make it tonight and you’ll have an appetizing snack waiting to curb your post-work hunger for days.

Avocado Hummus
Recipe adapted from Jeff Cerciello, Farmshop Restaurant & Market, Santa Monica, California
MAKES 4 TO 6 SERVINGS (ABOUT 2 CUPS)

INGREDIENTS
½ cup canola oil
2 garlic cloves
Juice of 1 lemon
1 tablespoon Dijon mustard
1 cup cooked chickpeas
3 tablespoons tahini
¾ cup extra-virgin olive oil, plus more for garnish
¼ cup small ice cubes
Salt
1½ ripe avocados, halved and pitted
Sea salt

STAR FINISH: 40 MINUTES

DIRECTIONS
1. In a small saucepan, bring the canola oil and garlic to a very slow simmer over low heat. Simmer gently until the garlic is tender, about 20 minutes. Drain the garlic and either discard the oil or save it for another use.
2. In the bowl of a food processor fitted with a steel blade attachment, combine the garlic with the juice of half the lemon and the mustard. Pulse until smooth. Add the chickpeas and, with the motor running, drizzle in the tahini, then ½ cup of the olive oil. Add the ice cubes and pulse until smooth. Season with salt and transfer the chickpea mixture to a medium bowl.
3. Add the avocado and remaining lemon juice to the bowl of the food processor. Pulse while drizzling in the remaining ¼ cup olive oil until smooth. Season with salt, then transfer to the bowl and fold into the chickpea puree.
4. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil and sea salt before serving with desired accompaniments.


Read more: http://www.purewow.com/entry_detail/...#ixzz2CLpRHKKl
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Old December 1, 2012   #55
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Fig & Blue Cheese Tart

Fig & blue cheese tart
200g plain flour , plus a little extra for rolling pastry
100g plain wholemeal flour
175g cold butter , 150g diced into chunks
100g walnuts , roughly chopped in a food processor
3 eggs , plus 2 yolks
400g shallots , sliced
1 tbsp fresh thyme leaves, plus extra to decorate
200ml pot crème fraîche
200ml double cream
140g blue cheese - Danish Blue is a good vegetarian one
3-4 figs , halved, cut sides brushed with a little oil

Vegetarian
First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Pastry
This crumbly, nutty walnut pastry is absolutely delicious, but a bit harder to work with than plain shortcrust. If you're nervous about making your own, simply buy a 500g ready-made pack, roll to a rough rectangle, top with the chopped walnuts, then fold in half and re-roll to line the tin.

978 kcalories, protein 20g, carbohydrate 46g, fat 81 g, saturated fat 41g, fibre 5g, sugar 8g, salt 1.35 g
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Old December 2, 2012   #56
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Diabetic Friendly

Gingered Cranberry Pear Crisp

1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
4 cups sliced peeled fresh pears
1-1/2 cups fresh or frozen cranberries
3 tablespoons finely chopped crystallized ginger

TOPPING:
3/4 cup packed brown sugar
3/4 cup old-fashioned oats
2/3 cup all-purpose flour
6 tablespoons cold butter

In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups.
In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit.
Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving equals 466 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 98 mg sodium, 89 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Gingered Cranberry Pear Crisp in Country Woman Christmas Annual 2008, p57
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Old December 2, 2012   #57
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Diabetic Friendly

DIABETIC LEMON MERINGUE PIE

9" baked pie shell
3/4 cup equal
1 1/2 cups water
4 eggs - seperated
3 tablespoons butter
4 egg whites
1/4 cup equal
1/2 cup cornstarch
1/4 cup cold water
1/4 teaspoon salt
1/3 cup lemon juice
1 1/2 teaspoon lemon peel - sauers dried is good if
available
dash of salt


1. Combine 3/4 cup equal, 1 1/2 cups water &
1/4 teaspoon salt in a medium saucepan
2. Heat to boil
3. Combine cornstarch & 1/4 cup cold water
4. Stir to blend
5. Add to boiling mix
6. Stir constantly
7. Cook & stir till clear & thick
8. Remove from heat
9. Beat lemon juice & eggs yolk together
10. Slowly stir in to hot mix
11. Return to heat
12. Cook until boils
13. Stir in butter & lemon peel
14. Cover & cool to room temperature
15. Beat egg whites & dash of salt till soft peaks form
16. Gradually add 1/4 cup equal
17. Beat till stiff peaks form
18. Pour lemon mix in pie shell
19. Top with meringue & seal to ends
20. Sprinkle lemon peel on top
21. Bake at 350 * till brown
22. Cool on a wire rack, then refrigerate
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