How To make Bartlett Pear Muffins
2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
beaten
1/4 cup melted butter :
cooled
1 lemon zest of
1 cup diced pears :
about 2 medium
-- pears 1/2 cup chopped walnuts or pecans
Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nu ts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immed iately, and serve warm.
Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
Formatted by Pam <berick@jps.net> with MC Buster 9/1/98
How To make Bartlett Pear Muffins's Videos
Beth's Pear Spice Cake with Toasted Oats
#entertainingwithbeth #CookingChannel #PearCake
This Pear Spice Cake is a fantastic pear cake for fall entertaining! It's tender and moist and flavored with the most delicious fall spices. A great breakfast recipe or brunch cake recipe!
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BETH’S PEAR SPICE CAKE
Makes a 9x5 loaf
PRINT RECIPE HERE:
INGREDIENTS:
3/4 cup (180ml) of melted butter
1/3 cup (80ml) vegetable oil
¾ cup (135g) brown sugar
3 eggs
1/3 cup (80ml) of water
1 ½ (7.5ml) tsp vanilla extract
1 ¾ (210g) cup flour
1 tsp (5ml) baking soda
¾ tsp (3.75ml) salt
1 tsp (5ml) cinnamon
¼ tsp (1.25ml) ground ginger
¼ tsp (1.25ml) nutmeg
1/8 tsp (large pinch) ground cloves
2 ripe pears, any variety
1 tbsp (5g) old fashioned oats
dust with powdered sugar
METHOD:
Preheat oven to 350F (175C) and spray a 9x5 (23cm x 13cm) loaf pan with baking spray. Set aside.
In a large mixing bowl combine the butter, oil, brown sugar, eggs, water and vanilla. Whisk until smooth.
In a medium sized mixing bowl combine the flour, baking soda, salt, and spices. Whisk until combined.
Add the dry ingredients to the wet ingredients, whisking in thirds until combined.
Transfer batter to the loaf pan. Top with the sliced pears standing upright in alternating pattern. Sprinkle with oats.
Bake for 40-45 minutes until golden brown and risen and a toothpick comes out clean.
Allow to cool and remove cake from the tin and slice!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Professional Baker Teaches You How To Make GLUTEN FREE PIE CRUST!
Chef Anna Olson is here to show you how to bake the perfect flourless Pear & Cranberry Pie! Have you always wondered how to bake a pie that contained no flour? Well wonder no longer, because the recipe it below and we encourage you to try it out for yourself!
Make sure to let us know in the comments how your pie adventure went!
Ingredients
Crust
2 cup brown rice flour
½ cup tapioca starch
¼ cup sugar
½ tsp salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites
Fruit Filling
3 cup peeled and sliced Bartlett or Anjou pears (about 4 medium pears)
2 cup fresh or frozen cranberries
1 ½ cup sugar
2 Tbsp tapioca starch
2 tsp finely grated orange zest
1 tsp vanilla extract
¼ tsp ground allspice
1 egg, whisked with 2 Tbsp of water, for brushing
Directions
1. For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly texture. In a small bowl, whisk the whites until frothy and then add to the dough, mixing until it comes together. Shape the dough into 2 discs, wrap and chill until firm, about an hour.
2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper. Roll the dough into a circle bout 12 inches across. Remove the top layer of parchment paper and transfer the pastry to a 9-inch pie plate and peel away the remaining layer of parchment. Fill the pie with the fruit filling.
4. Roll the second disc of dough in the same manner and place it on top of the fruit filling. Trim and pinch the edges of the dough and use scissors or a paring knife the cut holes in the top to allow steam to escape. Brush the top of the pie with the egg wash and place the pie on a parchment or foil-lined baking tray. Bake the pie for about 50 minutes, until the crust is a rich brown and the filling is bubbling. Cool the pie completely to room temperature before slicing, or chill and serve cold.
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#ohyum #annaolson #pierecipe
Overripe Pears ???? No Worries Make it into a Yum-Muffins | Lizzy81 Dawkins
VlogStar
INGREDIENTS:
Pear and cinnamon muffins
2 cup (300g) plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoon ground cinnamon, plus extra to dust
1/2 cup (110g) sugar
2 eggs, lightly beaten
1 cup (250ml) milk
2/3 cup melted Butter
2 pears, peeled, cored, diced
METHOD:
Pear and cinnamon muffins
1
Preheat oven to 200°C or 180°C fan. Lightly grease three 6-hole 1/3-cup muffin pans.
2
Combine flour, bicarbonate of soda and cinnamon in a bowl. Stir in sugar. Fold through combined egg, milk and oil until just combined. Gently fold through two-thirds of pear.
3
Spoon into prepared pans and top each muffin with remaining pear. Dust with extra cinnamon and bake for 20 minutes, until golden.
4
Cool for 5 minutes in pan before turning out onto a wire rack to cool completely.
Family Recipes: Pear Cardamom Crisp
Tamra shares some background on the different pears we carry at the farm, along with a quick and easy recipe for Pear Cardamom Crisp! Recipe Begins Here: 6:00
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Almond Pear Tart – Bruno Albouze
Tarte Bourdaloue is one of the most popular French pie ????
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