Toffee-Pear Crisp Bread Pudding

October 18, 2014 Leave a Comment

 

Toffee-Pear Crisp Bread Pudding

Toffee-Pear Crisp Bread Pudding

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My son loves pear crisp, but one night I was making bread pudding.  He asked if I could make both.  I compromised by combining two desserts into this one dish.  It’s absolutely FANTASTIC!

             Kurt Walt                                                                            Redwood City, California

 

Toffee-Pear Crisp Bread Pudding Recipe

Toffee-Pear Crisp Bread Pudding

1 ¾ cups 2% milk

1 cup butterscotch-caramel ice cream topping

¼ cup butter, CUBED

1 tsp. ground cinnamon

½ tsp. ground ginger

2 eggs

4 cups cubed day-old French bread

2 cups sliced peeled fresh pears (about 2 medium)

Topping:     ½ cup flour

½ cup packed brown sugar

1/3 cup cold butter

1/3 cup English toffee bits

 

Preheat oven to 350 F.  In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger.  Cook and stir over medium-low heat until butter is melted.  Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture.  Stir in remaining milk mixture.  Add bread; stir to coat.  Let stand 10 minutes.  Gently stir in pears; transfer to a greased 11 x 7 inch baking dish.  Bake, uncovered, 20 minutes.

Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly.  Stir in toffee bits; sprinkle over bread pudding.  Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Serve warm.  Refrigerate leftovers.          12 servings

 

(Recipe for Toffee-Pear Crisp Bread Pudding was on www.tasteofhome.com, 2014)

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Filed Under: Bread Recipes, Savory Tagged With: , , , ,

Pear and Craisin Salad

August 5, 2014 Leave a Comment
Pear and Craisin Salad

Pear and Craisin Salad

 

Holly Whitcomb writes, “This salad is yummy any time of year.  It is appropriate for a picnic as well as for a special holiday meal.”

 

Pear and Craisin Salad Recipe

Pear and Craisin Salad

½ cup pecans, walnuts or sliced almonds

2 Tbsp. CINNAMON SUGAR

10 cups assorted greens, chopped

4 pears, cored, sliced or cubed (not peeled)

¼ lb. blue cheese (or whatever cheese you like)

½ – 1  10 oz. bag of craisins

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Put the nuts in a skillet and sprinkle with CINNAMON SUGAR.  Cook over medium-high heat, Stirring constantly, until the sugar starts seeping and melting into a liquid, which will then coat the nuts.  When they look coated remove from the heat.  Put the nuts on a plate and let cool.  (Put some water in your skillet and let it soak before cleaning it.  That will make cleaning the skillet a snap later on.  Starting with a nonstick pan helps, too.)

While the nuts cool, combine the greens, pears, blue cheese and craisins in a serving bowl and toss to combine.  Sprinkle with the nuts, toss again and serve with your favorite dressing.     12-14 servings

 

(Recipe for Grilled Salmon with Herbs was in Penzeys Spices catalog)

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Fresh Pear Ginger Crisp

March 19, 2014 Leave a Comment

 

Fresh Pear Ginger Crisp

Fresh Pear Ginger Crisp

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Gingersnaps lend crunch to my heartwarming cool weather classic, featuring the season’s juiciest fruit.

           Linda Robertson                                                                               Cozad, Nebraska

 

Fresh Pear Ginger Crisp Recipe

Fresh Pear Ginger Crisp

1 cup crushed gingersnap cookies (about 20 cookies)

½ cup old-fashioned oats

½ cup packed brown sugar

¼ tsp. ground ginger

¼ tsp. ground cloves

1/8 tsp. salt

1/3 cup butter, softened

7 medium pears (about 2 ½ lbs.), peeled and thinly sliced

2 Tbsp. flour

Vanilla ice cream, optional

In a small bowl, combine the first six ingredients.  With clean hands, work butter into oat mixture until well combined.  Refrigerate for 15 minutes.

Place pears in a small bowl; add flour and toss to coat.  Transfer to a greased 8 inch square baking dish; sprinkle with oat mixture.

Bake, uncovered, at 350 F. for 35-40 minutes or until topping is golden brown and fruit is tender.  Serve warm with ice cream if desired.            9 servings

 

(Recipe for Fresh Pear Ginger Crisp was on www.tasteofhome.com, 2014)

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Filed Under: Pie Recipes Tagged With: , , , ,

Ginger Pear Muffins

March 3, 2014 Leave a Comment

 

Ginger Pear Muffins

Ginger Pear Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This wonderful recipe has been in my files for years.  The chunks of fresh pear make each bite moist and delicious.  This recipe is Diabetic.

          Lorraine Caland                                                                               Thunder Bay, Ontario

 

Ginger Pear Muffins Recipe

Ginger Pear Muffins

¾ cup packed brown sugar

1/3 cup canola oil

1 egg

1 cup buttermilk

2 ½ cups flour

1 tsp. baking soda

1 tsp. ground ginger

½ tsp. salt

½ tsp. ground cinnamon

2 cups chopped peeled fresh pears

Topping:   1/3 cup packed brown sugar

¼ ground ginger

2 tsp. butter, melted

In a small bowl, beat the brown sugar, oil and egg until well blended.  Beat in buttermilk.  In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended.  Stir in pears.  Fill paper-lined muffin cups two-thirds full.

For topping, combine sugar and ginger.  Stir in butter until crumbly.  Sprinkle over batter.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 ½ dozen

 

(Recipe for Ginger Pear Muffins was on www.tasteofhome.com, 2014)

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