PEAR-NUT BISCUITS
Pears bring a mild sweetness to these tender biscuits, while chopped pecans lend a little crunch. These are great for an on-the-go breakfast. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 10 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into crumb mixture just until moistened. Fold in pears and pecans. Drop by 1/4 cupfuls onto an ungreased baking sheet., Bake at 400° for 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 191 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 307mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
FRENCH PEAR TART WITH NUTS
A very easy and quick pear tart with a puff pastry base and a topping of creme fraiche and mixed nuts.
Provided by Marie-Capucine
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
- Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
- Arrange pear slices on puff pastry and cover with creme fraiche mixture.
- Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 48.2 g, Cholesterol 63.2 mg, Fat 42.9 g, Fiber 4.3 g, Protein 9.2 g, SaturatedFat 14.1 g, Sodium 276.3 mg, Sugar 14.6 g
SPICY PEAR COOKIES
Delicious, rich flavor with or without frosting. Top with walnut halves for a fancy touch.
Provided by Cheryl Statt
Categories Desserts Cookies Drop Cookie Recipes
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
- Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
- Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over coookies.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 52.9 g, Cholesterol 28.7 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 104.4 mg, Sugar 37.3 g
PEAR MAPLE BISCUITS
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
- Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
- Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
- Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.
PEANUT BISCUITS
My sister-in-law was bemoaning the fact that "You can't buy Peanut Biscuits anymore" - I'd never even heard of them - but her birthday was coming up so I searched high and low to find some recipes. I found lots and did various test bakes to find the perfect one.........and here it is! The preparation time is dependant on your ingredients really; the only 'blanched peanuts' I can get are whole, so I have to break them up by hand - I tried a mortar and pestle but they bounced everywhere; so I tried putting them in a bag and bashed it with my rolling pin - the bag split and the nuts bounced everywhere again! I now sit down and break them up by hand. Good excuse for a long sit down I say ;o) Oh I can make it last for AGES (giggle) (I've shortened this time now... by pressing the nuts against the blade a knife; allowing the separated bottom ends to drop into a bowl; then using the point of the blade to twist the jointed top end of the nut apart.) I have made these SO many times now that I can offer a few more ideas to make it even easier - once the sugar and butter are combined, add the egg and THEN "beat well together until thick and pale" - if you stir in the peanuts BEFORE you addd the flour it all combines much more easily and doesn't make any difference to the finished product! I don't buy biscuits anymore - all I ever have in is - these biscuits and "Chewy English Flapjack" (Recipe #1472863)
Provided by franja
Categories Lunch/Snacks
Time 32m
Yield 50 biscuits
Number Of Ingredients 5
Steps:
- Cream butter and sugar until thick and pale.
- Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
- Stir to combine.
- Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
- Cook 350F/180C for 20 minutes until golden brown.
- (I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).
PEAR AND BUTTERNUT BISQUE
I found this years ago in the local paper. It was adapted from a recipe by Elizabeth Riely. I like to add more cumin than called for.
Provided by Outta Here
Categories Pears
Time 1h5m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
- In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
- Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
- Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
- Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
- Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.
Nutrition Facts : Calories 290.9, Fat 8.4, SaturatedFat 1.4, Sodium 370, Carbohydrate 54.4, Fiber 9.4, Sugar 16.8, Protein 7.4
CRANBERRY-PEAR COOKIE CUPS
I bake cream cheese cookie dough in miniature muffin tins to form little cups that hold a ginger-spiced fruit filling. They're fun for winter potlucks and are just the right size. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour., Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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