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Full Online Book HomeLearning KitchenFruit - Pear Walnut Bread
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Fruit - Pear Walnut Bread Post by :patrickjames Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2344

Click below to download : Fruit - Pear Walnut Bread (Format : PDF)

Fruit - Pear Walnut Bread

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cups pears chopped (about 1/4" pieces)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon powdered cardamom
1/2 teaspoon allspice
1 cup coarsely chopped walnuts

Preheat oven to 350° F.

Beat butter and sugar until fluffy; beat in eggs. Stir in pears.

Mix flour, baking soda, baking powder, salt and spices. Stir into butter mixture until smooth. Add walnuts.

Bake in one 9x5 loaf pan or, 4 mini-loaf pans that have been sprayed with Pam. Bake about 45 minutes for large pan and 35 for mini-pans.
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Fruit - Pear -  Pear Yam Salad Fruit - Pear - Pear Yam Salad

Fruit - Pear -  Pear Yam Salad
This recipe is a fall favorite. The slightly sweet spicy dressing mixed with the toasted pecan flavor makes the yams and pears perfect partners. 2 lbs. sweet potatoes (yams), peeled and cubed 3 fresh pears 2 tbsp. lemon juice 1/4 cup toasted pecans 1 cup chopped celery 1/3 cup raisins 1/3 cup light mayonnaise 1 tbsp. honey 1/2 tsp. ground nutmeg/ginger Salt to taste In a saucepan, cook the yams for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain; set aside to cool. Core the pears and cut into chunks. Toss the pears with the

Fruit - Pear -  Pear Marmalade Fruit - Pear - Pear Marmalade

Fruit - Pear -  Pear Marmalade
3 pounds unpeeled pears; cut fine 3 medium oranges 1 can (14 ounce) crushed pineapple; drained Squeeze oranges, remove seeds from juice. Put through a food chopper. Measure 2/3 cup sugar to each 1 cup fruit. Place in saucepan and cook until mixture thickens (15 minutes) Pour into hot jars and seal immediately with a layer of melted wax. Let cool and pour another layer of wax over top to seal completely. Cover with a lid and store in a cool dark place or close jars and store in freezer. If freezing, leave 1 inch head space for expansion. Yield: 6