Caramel Pear Pudding Cake

Caramel Pear Pudding Cake

I have been making this cake for around 20 years it came from Better Homes and Garden magazine.

It was a winner in a recipe contest.  We love it. Hope you do as well.

 

Ingredients:

1 cup unbleached flour

2/3 cup white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Dash ground cloves

1/2 cup milk

4 medium pears, peeled and cut into 1/2 inch pieces (about 2 cups)

or 1 16 ounce can pears, drained and chopped

1/2 cup chopped pecans

3/4 cup packed brown sugar

1/4 cup butter

3/4 cup boiling water

Ice cream or whipped cream  

Directions:

In a large mixing bowl combine flour, sugar, baking powder, cinnamon, salt and cloves. 

Add Milk and beat until smooth.

Stir in pears and pecan.

Turn into an ungreased 2 quart casserole.

In separate bowl combine brown sugar and butter and boiling water; pour evenly over batter.

Bake 375 oven for 45 minutes. 

  Serve immediately with ice cream or whipped cream.

 

 

Banana Chocolate Chip Muffins with Dulce De Leche Glaze

I made these muffins last week.  They are really good the Dulce De Leche Glaze is amazing on them.
The recipe is from Iwasyoudry blog.   The recipe makes 15 muffins.

Banana Chocolate Chip Muffins with Dulce De Leche Glaze

Ingredients

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup mashed bananas (3 medium sized bananas)

4 tablespoons buttermilk

½ teaspoon vanilla extract

1¾ cups all-purpose flour

1 teaspoon baking powder

1/4 tsp. salt

⅛ teaspoon baking soda

1 cup chocolate chips

For the glaze:

 

4 tsp water

1 tbsp creamy peanut butter/ PC Dulce De Leche

⅔ cup powdered sugar

Directions

 Pre-heat oven to 350 degrees.

Cream butter and sugar with a mixer until smooth. 

Add eggs, mashed banana, buttermilk, and vanilla. 

Mix until combined. Add flour, baking powder, salt and baking soda. 

Mix until combined. Stir in chocolate chips.

Spray a lined muffin tin with cooking spray. 

Add batter to cups and fill about ⅔ full. 

Bake for 20 minutes or until toothpick comes out clean.

For the Glaze:

 

Combine peanut butter, powdered sugar and water in a bowl. 

Mix with spoon until smooth. 

You can add more water if you prefer it to be thinner.

Pour glaze over warm muffins.

Enjoy!

Chewy Oatmeal-Raisin Cookies

I  made these awhile ago they were very good.   This recipe came from the cookbook: Sweet 
Our Best Cupcakes, Cookies, Candy and More, which is all the best from the Food Network Magazine it is a nice cookbook worth looking at for sure.

Chewy Oatmeal-Raisin Cookies

Ingredients

1 1/4 cups rolled oats

3/4 cup all purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

3/4 cup molasses

1 large egg

1 teaspoon vanilla extract

1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in large bowl.

Beat the butter, sugar and molasses in large mixing bowl, beat on medium-high until fluffy, about 5 minutes.

Beat in the egg and vanilla until it is smooth.

Reduce the mixer to low and add the flour mixture and beat this until combined. 

Remove mixer bowl and stir in raisins by hand.

Cover the dough and put in frig for at least 4 hours or overnight.

Preheat oven to 350°.

Line 2 baking sheets with parchment paper.

Form 12 balls, about 2 tablespoons each, arrange 3 inches apart on the prepared baking sheets.

Flatten with a fork.

Bake until golden brown, 15 to 17 minutes.

Let cool 5 minutes on the baking sheets, then transfer to cooling racks.

Enjoy!!