Pear Everywhere

Oozing all over the counter.

My pears went from perfect to rotting mush overnight. I threw some away and thought what I am doing! I found this recipe for the rest of them. Can I dig the disposed out of the garbage?

This one definitely needed double the topping. I love the way the brown cinnamon hides the brown pears.

Harvest Pear Crisp
From Cooking Light
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.

Yield: 8 servings

Ingredients

• 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
• 1 tablespoon fresh lemon juice
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon, divided
• 1/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 1/3 cup regular oats
• 1/4 cup coarsely chopped walnuts

Preparation

Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

Nutritional Information

Calories:285 (24% from fat)

Fat:7.7g (sat 3g,mono 1.8g,poly 2.2g)

Protein:2.4g

Carbohydrate:55.5g

Fiber:5.1g

Cholesterol:12mg

Iron:1.2mg

Sodium:197mg

Calcium:42mg

Apple Crisp

Apple Crisp

3 c. tart apples, peeled, cored and sliced (about 3 medium apples)
2 T. lemon juice
2/3 to 3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg (optional)
1/4 tsp salt
1/3 c. butter or softened


Heat oven to 375. Place apples in greased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients until large crumbles form (more like clumps); sprinkle over apples. Bake uncovered until topping is golden brown and apples are hot and tender when pierced with a fork, about 30 min. Can serve with ice cream or cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.

Variations: Can decrease lemon juice to 1 T. and add 1 T. of orange juice.
Can add to apples 1 t. ground cinnamon/1/2 t. ground nutmeg. Can also sweetened apples with 2 T to 1/4 c sugar (to taste).

Mango Season is Drawing to a Close

Sad. Luckily I bought almost a year's supply of mango. They are in the refrigerator dehydrating into shoe leather. We tried to pit one with the mango pitter. It wouldn't even go through the skin. However, the inside has remained soft. Brown and soft. Nobody noticed in this yummy crisp.

Mango Macadamia Crisp
From Cooking Light

The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.
I doubled the topping which will make the nutritional information null and void.

Yield: 8 servings (serving size: about 1/2 cup)

Ingredients

• Filling:
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• 4 cups chopped peeled ripe mango (about 4 pounds)
• 3 tablespoons fresh lime juice
• 2 teaspoons butter, melted
• Cooking spray
• 
  Topping:
• 1/3 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon ground ginger
• 3 tablespoons butter
• 3 tablespoons chopped macadamia nuts

Preparation

Preheat oven to 400°.
Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

Nutritional Information

Calories:238 (31% from fat)

Fat:8.1g (sat 3.1g,mono 4.2g,poly 0.3g)

Protein:1.7g

Carbohydrate:43.7g

Fiber:3.3g

Cholesterol:14mg

Iron:0.6mg

Sodium:49mg

Calcium:21mg

Simple Vanilla Ice Cream

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Turn the Cuisinart ice cream maker machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Or follow the manufacturers instructions for any ice cream maker.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional Information Per Serving (I'm guessing 1/2 cup)

Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g

Fresh Blueberries

Blueberry Crisp
1 pkg (16 oz) frozen blueberries (do not thaw) or 3 c. blueberries
2 T. lemon juice
2/3 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
1/4 tsp salt
1/3 c. butter or marg. softened
cream or ice cream

Heat oven to 375. Place blueberries in ungreased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients except cream until large crumbles form (more like clumps); sprinkle over blueberries. Bake uncovered until topping is golden brown and blueberries are hot, about 30 min. Serve with cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.


To freeze blueberries: Don't wash. Washing berries before freezing makes them tough. I simply put my blueberries in their container (10 pound box) in the freezer. After they are frozen, I scoop them up with my plastic quart measuring cup and bag them by quarts in freezer bags. I mark that they are unwashed along with the date. It couldn't be easier! Be sure to wash them before using. For more freezer space, use a vacuum sealer system for food to bag the berries.