Rural Missouri - April 2011 - (Page 25)
H E A R T H
H O M E
1-1/4 cups ﬂour 3/4 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 1-1/3 cups buttermilk 2 tablespoons maple syrup 1 tablespoon vegetable oil 1 large egg, lightly beaten 3/4 cup ripe pear, peeled and chopped Combine ﬂour, baking powder, cinnamon, baking soda and salt in a large bowl. In another bowl, combine buttermilk, maple syrup, oil and egg; add to ﬂour mixture, stirring until smooth. Gently fold in pear. Spoon about 1/4 cup batter onto a hot non-stick griddle. Turn pancakes when tops are covered with bubbles and edges are browned.
njoying a pear requires a bit of patience. It’s one of the fruits that doesn’t beneﬁt from ripening on the tree, so you have to know when to pick them — or you need to know how to ripen them once they’ve been picked. So how can you tell when a pear is ripe? Most pears don’t change color as they ripen, so you have to learn when they’re ready to eat. Pears ripen from the inside out. To ripen pears, place them in a paper bag or covered bowl at room temperature. Check them each day by applying gentle pressure on the stem end of the fruit — the pears are ripe when the ﬂesh gives slightly to the pressure. If not used immediately, pears will last three to ﬁve days in the refrigerator. If you’re new to the delights of pears, here are some tips to help you choose the correct pear for eating raw or cooking: • Green or red Anjou pears are good for eating raw and cooking. • Golden Asian pears are great for eating raw, but offer quite a bit of liquid when baked. • Golden brown Bosc pears are good for eating raw and hold their shape well when cooked. • The smaller Seckel pear is very ﬁrm and great for baking and canning, but probably not the ﬁrst choice for eating raw.
by Heather Berry firstname.lastname@example.org
Pear Cheddar Pie
4 large ripe pears, peeled and sliced 1/3 cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 9-inch unbaked pie shell Cheddar topping: 1/2 cup shredded cheddar cheese 1/2 cup ﬂour 1/4 cup sugar 1/4 teaspoon salt 1/4 cup butter, melted In a large bowl, combine pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. For cheddar topping: Combine the cheese, ﬂour, sugar and salt. Mix in butter until mixture is crumbly and sprinkle over pie ﬁlling. Bake at 425 degrees for 25 to 35 minutes or until crust is golden and cheese is melted. Serve warm and store leftovers in the refrigerator.
3 large Granny Smith apples, peeled and sliced (about 1-1/2 pounds) 1 cup ﬁrmly packed light brown sugar 2 tablespoons ﬂour 1/4 cup butter 3 large pears, peeled and sliced (about 1-1/2 pounds) Pecan halves (use as many as you prefer) Oatmeal batter: 3/4 cup ﬂour 1 cup uncooked regular oats 1/2 cup chopped dates 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk 3 tablespoons butter, melted 1 large egg, lightly beaten In a large bowl, combine apples, brown sugar and ﬂour, stirring to coat apples. Melt butter in a large skillet over medium-high heat. Add apple mixture; bring to a boil and cook, stirring often, for 10 minutes. Add pears to skillet and cook, stirring often, for 5 more minutes. For oatmeal batter: Combine ﬂour, oats, dates, sugar, baking powder and salt in a large mixing bowl; make a well in center of mixture. In a small bowl, combine milk, melted butter
Pears are an excellent source of ﬁber and vitamin C. They’re recognized as one of the 20 most popular fruits by the U.S. Food and Drug Administration.
The perfect pear
A curvaceous fruit, the pear can add ﬂavor to both savory and sweet dishes
3/4 cup ﬁrmly packed and egg. Add to the dry light brown sugar ingredients and stir until 1/4 cup molasses moistened. 1/4 cup light corn syrup Spoon hot fruit For a bonus recipe, visit 2 teaspoons vanilla mixture into a lightly our digital magazine at 3-1/2 cups pecans, greased 10-inch, deepwww.ruralmissouri.coop. chopped dish pie plate. Spoon prepared oatmeal batter evenly over Melt 2 tablespoons butter in a nonfruit mixture and top with pecan stick skillet over medium heat. Add halves. Bake at 425 degrees for 20 to pears and cook until golden brown, 25 minutes or until crust is golden. about 5 minutes. Set aside to cool. Preheat oven to 350 degrees and Pear-Pecan Pie arrange rack in lower third of oven. In a bowl, whisk together eggs, brown 1 9-inch unbaked pie crust sugar, salt, molasses, corn syrup, 6 tablespoons butter, melted remaining melted butter and vanilla; 2 medium ﬁrm-ripe pears, halved lengthstir in pecans. Pour into pie crust and wise, cored, each half cut lengthwise decoratively arrange cooled pear slices into 2 slices over ﬁlling. Bake until ﬁlling is puffed 4 large eggs, beaten and just set, 50 to 55 minutes. 1/4 teaspoon salt
Crockpot Pear Chops
6 pork chops 2 cups fresh Anjou pears, chopped 1 cup dried apricots, chopped 1 medium onion, chopped 3 ribs of celery, roughly sliced 1 tablespoon fresh thyme leaves 3/4 cup apple juice 1/2 cup dark brown sugar 1/4 cup white wine Salt and pepper to taste 2 tablespoons cornstarch mixed with 2 tablespoons warm water In a crockpot, combine all ingredients, except cornstarch and water. Cover and cook on low for 7 to 9 hours, or 31/2 to 4 hours on high. Thirty minutes before serving, skim off any excess fat. Stir cornstarch and water into crockpot broth. Cook until sauce is smooth and thickened.
Search our archive of recipes on our website at www.ruralmissouri.coop/hearthandhome APRIL 2011 25
Table of Contents for the Digital Edition of Rural Missouri - April 2011
Rural Missouri - April 2011
Memories of that Mountain Music
Best of Rural Missouri
Hearth and Home
Prairie passage pit stop
Valley of Many Deer Gallery
Rural Missouri - April 2011