Pear Muffins

We have been amazed at the bountiful crop from our pear tree this year! Yes, we can grow pears on the prairies. They are smaller in size but taste every bit as good if not better than the ones we buy in the store.
Other than eating them fresh from the tree, I have been busy peeling, coring, and slicing pears and using them in different recipes. They are delicious and I don't want to waste any.
I usually send muffins along with our son when he comes for a visit. This time I knew it had to be pear muffins.

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup buttermilk
• 3 cups pears, peeled, cored, and cut in small chunks

1. Cream together butter, sugar, eggs, and vanilla until fluffy.
2. Whisk together dry ingredients and add to the creamed mixture alternately with the buttermilk just until mixed. 
3. Spoon batter into muffin tin.
4. Bake in 400º oven for 20 to 25 minutes, when toothpick is inserted in center of muffin and it comes out clean.
5. *Optional..you can sprinkle sugar and cinnamon on top of the muffins just before baking.
6. Yields: 12 regular size muffins.

 

French Toast with Steamed Apples

 

Those who know me well, know that I enjoy my French toast. I realize most people probably do not use a recipe for this, but for those who like to follow one, here is my favorite version.

Ingredients:

• 8 thick slices Texas Toast or French Bread (60% whole wheat)
• 4 eggs
• 1/2 cup milk
• 1 large apple, thinly sliced
• 1/2 Tbsp butter
• 1 Tbsp sugar
• 1/4 tsp cinnamon

Method:

1. Preheat griddle between low and medium heat.
2. In a shallow dish, such as a pie plate, beat eggs well using a fork and blend in the milk
3. Dip each slice into the egg batter, turning it over, then lifting it and letting the egg drip off, even slightly squeezing the sides to make sure bread is wet throughout but not heavy.
4. Place on heated griddle (I use a square non-stick) and cook several minutes on each side. Make sure it is not so hot that it browns too quickly.
5. Place cooked toast on rack in 175 F oven to keep warm.
6. Meanwhile, in a small pot, cook apple in butter, sprinkled with a mix of 1 Tbsp white sugar and 1/4 tsp cinnamon. Cook, stirring as needed,  until soft, about 5 minutes.
7. Serve toast with cooked apples and a drizzle of maple syrup.
8. Left over slices freeze well. Make extra to pop in the toaster on mornings when you can't fuss.



 

Pumpkin Scones

When I asked the question..what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it..pumpkin pie, loaf, cookies, muffins, and scones of course.

What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes till crumbly.
3. Whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approx 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake at 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• pinch nutmeg
• toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Waffles with Peaches

It is peach season. That's when I crave waffles with peaches! Is there anything better than homemade fluffy waffles covered with sweet white sauce and fresh peach slices?
Waffles are a favorite food in our family and always have to be served with sweet white sauce. I remember years ago when we were on a holiday with our daughters and eating out was a novelty. We stopped at a restaurant for breakfast and they were excited to see waffles on the menu. I reminded them that they would not be getting the white sauce. They could not believe that waffles would ever be served with anything else and so ordered them. Were they ever disappointed when the waffles were served with pancake syrup.

• 4 eggs, separated
• 1/4 cup whipping cream
• 1 1/4 cup buttermilk
• 1/4 cup butter, melted
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt

1. Whip egg whites until soft peaks form, set aside.
2. Beat egg yolks, cream, melted butter, and buttermilk in a separate bowl.
3. Mix dry ingredients and stir into the buttermilk mixture until well blended. 
4. Scoop out 1/4 cup of the mixture and set aside for the sauce.
5. Now gently fold the egg whites into the rest of the batter.
6. Pour 1 cup of batter into a hot waffle iron and cook until golden brown.  
7. Yield: 4 belgium waffles.

Sweet White Sauce:

• 2 cups milk
• 1/4 cup waffle batter, that was set aside.
• 1/2 cup sugar
• 1 tablespoon flour
• 1/2 cup milk..for mixing the batter, sugar and flour.
• 1 teaspoon vanilla

1. Pour 2 cups milk in a microwave safe bowl and cook in microwave until milk is hot. 
2. Whisk waffle batter, sugar, flour, and 1/2 cup milk until smooth and add to the hot milk.
3. Continue to cook for 2 minutes, then stir. 
4. Repeat till mixture has thickened.
5. Stir in vanilla.
6. Scoop white sauce over hot waffles and top with fresh peach slices. I sprinkled a bit of sugar over the peach slices and let sit for a few minutes before serving.