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January 2019

Easy Dessert Recipes

Preserving Recipes

Country Chutney

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Pear and Ginger Pudding Recipe

Pear and Ginger Pudding recipe and other easy dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pear and Ginger Pudding recipe  PDF


6 Pears, ripe but firm
2 tb Butter
1 Lemon, grated rind and amp juice
1/3 c Brown sugar, packed
4 c Ginger cookies, chopped
1 c Whipping cream
TOPPING 3 tb Brown sugar
2 tb Butter
1. Preheat oven to 350F(180C). Peel, core and slice pears.
2. In a large skillet heat butter and sugar on medium heat. Add pears and
saute until coated with butter mi ture. Add lemon juice and rind. Reserve. 3. Break cookies up into bite sized pieces. Arrange half of cookies in a
buttered 11 7 (2 Liter) baking dish. Cover with half of pear mi ture. Pour on half of the cream. Add remaining cookies, pears and cream. Sprinkle with sugar and dot with butter. 4. Bake for 30 to 40 minutes or until pears are soft and mi ture is
bubbling. Serve with a Hungarian pear liqueur or a whisky based liquer. An easy dessert than can be made with either apples or pears. Chop cookies in a food processor or by hand but keep the te ture slightly chunky.

Pear and Ginger Pudding recipe and other easy dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
356 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Pear and Ginger Pudding recipe  PDF   Easy Dessert recipes RSS   Thumsb up

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Squash Doughnuts
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1 c Milk 1 c Cooked squash 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 3 c Flour 1 1/4 c Sugar 2 tb Shortening 2 Eggs, well beaten 1 ts Vanilla 3 ts Baking powder Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mi ture. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. From: Grant Ames Date...

Cooking Magazines: Squash Recipes » January 2019   Squash recipes RSS   Thumsb up

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