Guest guest Posted December 1, 1999 Report Share Posted December 1, 1999 * Exported from MasterCook * Molded Pear Salad with Honey Mayonnaise Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Fruit Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. -- (6 oz.) lemon flavored gelatin 2 cups boiling water 1/2 cup cold water 1 can crushed pineapple -- (8 1/4 oz.) 1 can whole berry cranberry sauce -- (16 oz.) chilled 2 ripe Bosc pears -- diced (Anjou pears may also be used) 1/2 cup diced celery -----Honey Mayonnaise---- 2/3 cup mayonnaise 3 tablespoons honey 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel Dissolve gelatin in boiling water. Add cold water and undrained pineapple. Chill until partly set. Add cranberry sauce, pears and celery. Pour into 8-cup mold. Chill until firm. Unmold and serve with Honey Mayonnaise. Honey Mayonnaise: Combine all ingredients and blend thoroughly. Makes approx.1 cup. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molded Red Bartlett Waldorf Salad Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Fruit Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon flavor gelatin -- (3 oz.) 1/2 teaspoon salt 1 cup boiling water 3/4 cup cold water 2 fresh USA Northwest Red Bartlett Pears -- unpeeled, cored and diced 1/2 cup halved seedless red grapes 1/4 cup chopped celery 1/4 cup chopped walnuts 2 tablespoons lemon zest -----Creamy Waldorf Dressing----- 3/4 cup mayonnaise 1/4 cup heavy whipping cream Chopped walnuts for garnish 1 tablespoon granulated sugar 1 tablespoon grated lemon peel Red Bartlett slices for garnish Dissolve gelatin and salt in boiling water. Add cold water. Chill until partially set. Add pears, grapes, celery and nuts. Pour into 4-cup mold and chill until set. Unmold and serve with Creamy Waldorf Dressing. Garnish with pear slices and grapes. Creamy Waldorf Dressing: Combine mayonnaise, whipping cream, sugar and lemon peel; mix well. Serve, garnished with lemon zest. Makes about 1-1/4 cups Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mudpuddle Dip Recipe By : http://www.usapears.com/ Serving Size : 4 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bar milk chocolate -- (4 oz.) broken into small pieces 2 tablespoons milk 1 medium USA pear -- cored and sliced Place chocolate pieces and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds. Stir mixture and microwave 30 seconds longer. Serve pear wedges with chocolate sauce for dipping. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * NW Bartlett Pear Lattice Coffeecake Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Fruit Breakfast Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large fresh Red or Yellow NW Bartlett Pear -- cored and sliced 1/2 cup sugar -- divided 2 tablespoons flour 1 teaspoon grated orange peel 4 cups buttermilk baking mix 1/2 teaspoon ground cardamom 2 eggs 3/4 cup milk Toss pear with 2 tablespoons sugar, flour and orange peel. Combine baking mix, 6 tablespoons sugar and cardamom. Beat together eggs and milk; add to dry ingredients and stir until mixed. Turn out on lightly floured surface and knead gently a few times. Cut off 2/3 of dough; pat on bottom and 1 inch up sides of 8-inch spring-form pan. Arrange pear slices over dough. Roll remaining dough into ropes and arrange, lattice-fashion, on top of pear slices. Bake at 375° F. for 40 to 45 minutes or until golden. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Butter Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Jams & Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds ripe pears -- preferably Northwest Bartletts, peeled, cored, and cut to 1-inch chunks 5 cups apple cider 2 1/2 cups light brown sugar 1 1/2 teaspoons cinnamon 1 1/2 teaspoons grated nutmeg 1/4 teaspoon powdered clove 2 tablespoons vanilla extract (optional) Bring cider to boil over high heat. Cook -- or half. until reduced to 2-1/2 cups Add pear chunks and cook until fruit is soft and translucent, about 30 minutes. Transfer to a food processor. Puree until mixture is smooth. Wash original pan, or use another. Add fruit puree, brown sugar, spices, and stir to dissolve. Bring mix to a simmer, stirring frequently to avoid scorching. Cook until very thick, 30 minutes or more. Remove from heat, cool to room temperature. Add optional vanilla if using it. (Taste at this point; you may not want to add it.) Put pear butter into clean sterilized canning jars, seal with canning lids and rings. Process according to jar manufacturer's directions or in a boiling water bath for 10 minutes. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Cranberry Pie Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Pies & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh cranberries 1 cup water 1 1/2 cups sugar 1/4 cup cornstarch 1/4 teaspoon ground cinnamon 3 fresh USA Bosc or Anjou Pears -- pared if desired, cored and sliced 1 tablespoon lemon juice Pastry for 2-crust (9-inch) pie Combine cranberries and water. Bring to a boil; simmer 3 minutes. Mix sugar, cornstarch and cinnamon; add to hot cranberries. Cook and stir until mixture thickens and boils. Remove from heat. Gently stir pears into cranberry mixture. Add lemon juice. Turn into pastry-lined pie plate. Roll remaining pastry into 11-inch circle; cut into 3/4-inch strips. Weave lattice over pie with pastry strips. Seal and flute edges. Bake at 400 degrees, 30 to 40 minutes. Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Gem Bar Cookies Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh -- ripe Anjou or Bosc Pears (1 to 2) 1 cup packed brown sugar 1/2 cup vegetable oil 1/3 cup water 1 egg -- slightly beaten 1 3/4 cups flour 2 teaspoons ground allspice 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons powdered sugar -- (2 to 3) Core and chop pears to equal 1 1/2 cups; set aside. Combine brown sugar, oil, water and egg; beat well. Add flour, allspice, soda and salt; mix well. Stir in pears. Pour into greased 15-1/2 x 10-1/2 x 1-inch baking pan. Bake at 375° F for 12 minutes or until wooden pick inserted near center comes out clean. Cool. Dust with powdered sugar; cut into diamond-shaped bars (about 2 x 1-1/2-inches). Quantity: Makes about 2-1/2 to 3 dozen. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Granola Cookies Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh -- ripe USA Anjou or Bosc Pears (1 to 2) 3/4 cup shortening 1 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda -- salt, and ground cinnamon 2 cups granola 1/2 cup raisins Core and finely chop pears to equal 1-1/2 cups. Cream shortening and sugar until light. Blend in egg and vanilla. Stir in pears. Combine flour, soda and cinnamon; add to creamed mixture and mix until smooth. Stir in granola and raisins. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. 12 minutes or until golden brown. Cool on racks. Quantity: Makes about 4-1/2 dozen cookies. Always be sure to use ripe pears - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Hawaiian French Toast Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine 2 tablespoons packed brown sugar 1/2 cup pineapple juice 1/8 teaspoon ground ginger 2 Anjou pears -- cored and thinly sliced -----French Toast----- 1/2 cup milk 2 eggs 1/2 teaspoon vanilla 6 thick slices egg bread or French bread Chopped macadamia nuts (optional) Melt butter in skillet; add sugar and stir until melted. Stir in pineapple juice and ginger; boil until slightly syrupy. Add pears; turn to coat; boil until slightly syrupy. Cook on low heat for 5 to 10 minutes or just until pears are tender. Serve over prepared French Toast, garinsh with macadamia nuts. French Toast: Combine milk, eggs and vanilla and beat well. Dip bread into egg mixture, cook in buttered skillet or griddle until golden brown on both sides. Quantity: Makes six servings. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Pepper Relish Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Pickles & Relishes Canning, Preserves, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds USA Bartlett pears -- (9) pared, cored and chopped 2 green peppers -- seeded and chopped 2 red peppers -- seeded and chopped 1 1/2 cups chopped onion 1 can diced chiles -- (4 oz.) 1 1/2 cups cider vinegar 3/4 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves Combine all ingredients in large kettle. Bring to boil; reduce heat and simmer about 1 hour or until thickened. Stir occasionally as mixture thickens. Remove from heat; ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or racks; cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars. Quantity: Makes 3 pints. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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