Home Party Dessert Recipe
12/26/2014
Pear Streusel Cake
(for streusel)
1/2 cup all purpose flour
1/4 cup brown sugar
2 t butter
1/3 cup chopped pecans
(for cake)
3 cups thinly sliced, peeled ripe pears
3/4 cup plus 2 T granulated sugar, divided
2 T lemon juice
1/2 t ground ginger
1/4 t ground nutmeg
1 1/2 all purpose flour
2 t baking powder
1/2 t salt
1/2 cup butter
2 eggs
3/4 cup milk
2 t powdered sugar
>how to make<
(for streusel)
*Combine flour and brown sugar in a medium bowl.
*Cut in butter with two knives or your fingers until crumbly.
*Mix in pecans.
(for cake)
*Preheat oven to 350 degrees.
*Combine pears, 2 T t sugar, lemon juice, ginger and nutmeg in a large bowl.
*Combine flour, baking powder and salt in a bowl.
*Combine butter and remaining 3/4 cup sugar; beat with an electric mixer until well blended.
*Add eggs, one at a time, beating well after each addition.
*Beat in vanilla.
*Add flour mixture and milk alternately, beginning and ending with flour mixture and mixing until just combined.
*Spread about two-thirds of the batter in a 9" springform pan that has been sprayed with cooking spray.
*Arrange pear mixture on top.
*Pour remaining batter over top; spread with a spatula.
*Some fruit will not be covered.
*Sprinkle with streusel.
*Bake 55 minutes or until a tester inserted in middle comes out clean.
*Let cool in pan on wire rack.
*Sift powdered sugar over top before serving.
-serves 10-
*Note: I found this recipe in relish.com
(for streusel)
1/2 cup all purpose flour
1/4 cup brown sugar
2 t butter
1/3 cup chopped pecans
(for cake)
3 cups thinly sliced, peeled ripe pears
3/4 cup plus 2 T granulated sugar, divided
2 T lemon juice
1/2 t ground ginger
1/4 t ground nutmeg
1 1/2 all purpose flour
2 t baking powder
1/2 t salt
1/2 cup butter
2 eggs
3/4 cup milk
2 t powdered sugar
>how to make<
(for streusel)
*Combine flour and brown sugar in a medium bowl.
*Cut in butter with two knives or your fingers until crumbly.
*Mix in pecans.
(for cake)
*Preheat oven to 350 degrees.
*Combine pears, 2 T t sugar, lemon juice, ginger and nutmeg in a large bowl.
*Combine flour, baking powder and salt in a bowl.
*Combine butter and remaining 3/4 cup sugar; beat with an electric mixer until well blended.
*Add eggs, one at a time, beating well after each addition.
*Beat in vanilla.
*Add flour mixture and milk alternately, beginning and ending with flour mixture and mixing until just combined.
*Spread about two-thirds of the batter in a 9" springform pan that has been sprayed with cooking spray.
*Arrange pear mixture on top.
*Pour remaining batter over top; spread with a spatula.
*Some fruit will not be covered.
*Sprinkle with streusel.
*Bake 55 minutes or until a tester inserted in middle comes out clean.
*Let cool in pan on wire rack.
*Sift powdered sugar over top before serving.
-serves 10-
*Note: I found this recipe in relish.com
Labels: pear streusel cake recipe
12/11/2014
Pear and Cranberry Pumpkin Pie
(for crust)
1 cup all purpose flour
1/2 cup yellow cornmeal
2 T sugar
1/4 t salt
7 T chilled unsalted butter, cut into small pieces
3~4 T ice water
(for topping)
3 firm but ripe Bartlett pears, peeled, and sliced
1/4 cup red wine or port
1/2 cup turbinado or brown sugar
juice of 1 lemon
1/4 t fresh grated nutmeg
2 T dried cranberries
1/4 cup water
(for filling)
15oz can solid pack pumpkin
3/4 cup sugar
3 eggs
1 cup heavy cream
1 T vanilla extract
2 t pumpkin pie spice
1/4 t salt
>how to make<
(for crust)
*Mix flour, cornmeal, sugar and salt in the bowl of a food processor.
*Add butter and pulse until incorporated.
*Add water, 1 T at a time while pulsing, until ball forms.
*Remove and wrap with plastic wrap.
*Chill at least 30 minutes.
*Roll dough out on a slightly floured surface with a lightly floured surface with a lightly floured rolling pin into a 14" diameter round.
*Fit into a 9" pie pan, and crimp excess dough around the edges of the pan.
*Chill at least 15 minutes.
(for topping)
*To prepare the pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9" skillet.
*Bring to a simmer and cook, covered, 10 minutes.
*Remove from heat and set aside.
*Rehydrate cranberies in 1/4 cup water.
(for filling)
*Preheat oven to 350 degrees.
*To prepare the filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth.
*Pour into piecrust.
*Bake on a baking sheet 55 minutes.
*Remove from oven and arrange pear topping over top of pie.
*Drain cranberries and sprinkle over top.
*Return pie to oven and bake about 25 minutes, until filling is just set.
*Transfer pie to a wire rack and let cool 1 hour.
*Chill 3 hours before serving.
-serves 10-
Note: I found this recipe in relish.com.
(for crust)
1 cup all purpose flour
1/2 cup yellow cornmeal
2 T sugar
1/4 t salt
7 T chilled unsalted butter, cut into small pieces
3~4 T ice water
(for topping)
3 firm but ripe Bartlett pears, peeled, and sliced
1/4 cup red wine or port
1/2 cup turbinado or brown sugar
juice of 1 lemon
1/4 t fresh grated nutmeg
2 T dried cranberries
1/4 cup water
(for filling)
15oz can solid pack pumpkin
3/4 cup sugar
3 eggs
1 cup heavy cream
1 T vanilla extract
2 t pumpkin pie spice
1/4 t salt
>how to make<
(for crust)
*Mix flour, cornmeal, sugar and salt in the bowl of a food processor.
*Add butter and pulse until incorporated.
*Add water, 1 T at a time while pulsing, until ball forms.
*Remove and wrap with plastic wrap.
*Chill at least 30 minutes.
*Roll dough out on a slightly floured surface with a lightly floured surface with a lightly floured rolling pin into a 14" diameter round.
*Fit into a 9" pie pan, and crimp excess dough around the edges of the pan.
*Chill at least 15 minutes.
(for topping)
*To prepare the pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9" skillet.
*Bring to a simmer and cook, covered, 10 minutes.
*Remove from heat and set aside.
*Rehydrate cranberies in 1/4 cup water.
(for filling)
*Preheat oven to 350 degrees.
*To prepare the filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth.
*Pour into piecrust.
*Bake on a baking sheet 55 minutes.
*Remove from oven and arrange pear topping over top of pie.
*Drain cranberries and sprinkle over top.
*Return pie to oven and bake about 25 minutes, until filling is just set.
*Transfer pie to a wire rack and let cool 1 hour.
*Chill 3 hours before serving.
-serves 10-
Note: I found this recipe in relish.com.
Labels: pear topping recipe, pumpkin pie recipe
