And if I don’t find my cookbooks before Turkey Day...I’ll just use all y’all’s recipes! On that note...the daughter requests fewer green things (veggies), and more deserts! LOL
Hi: My daughter came up with this recipe and even submitted it to one of those food magazines and they published it.
GINGER LIME-PEAR COBBLER
Fruit Filling
2/3 to 3/4 cup granulated sugar (depending on the sweetness of the pears)
1/8 teaspoon ground ginger
2 tbs diced crystallized ginger
5 cups sliced, peeled, firm fresh pears
2 tbs fresh lime juice (1 lime) reserve zest for topping.
Topping
1/2 cup butter or margarine, melted
1/2 cup granulated sugar
Pinch of ground ginger
Zest of 1 lime (about 1 tsp)
3/4 cup all-purpose flour
2 tsps baking powder
Pinch of salt
3/4 cup milk
For filling: In large bowl combine sugar and the 1/8 tsp ground ginger. Whisk until ginger is well incorporated (no small lumps of ginger remain). Add crystallized ginger and pears. Stir well to combine. Sprinkle with lime juice and mix well. Set aside.
For topping: Pour butter into an 8x11-1/2” baking dish (1 quart). Set aside. In small bowl combine sugar and pinch of ground ginger. Stir well (no lumps of ginger remain). Add lime zest, flour, baking powder and pinch of salt. Mix well. Whisk in the milk until smooth. Pour evenly over butter (do not stir). Top with pear mixture. Bake at 350 degrees F for 50 to 60 minutes until pears are tender and topping is golden brown. Yield: 8 servings.
Here’s a light salad that is delicious with a heavy meal.
JELLO-O SALAD
2 16-oz cans pear halves
1 6-oz pkg lime jello
2 cups boiling water
2 tbs lemon juice
4 3-oz pkgs cream cheese
1/2 tsp ginger
Drain pears. Save 1-1/2 cups syrup. Coarsely dice pears. Set aside. Dissolve jell-o in boiling water. Add 1-1/2 cups pear juice and lemon juice. Measure 2-1/2 cups into bowl. Chill till set-not firm. Soften cream cheese until creamy. Slowly blend in rest of gelatin. Beat until smooth. Blend in ginger. Stir in pears. Spoon over gelatin. Chill until firm.
NOTE: If you want a red salad (for Christmas maybe) substitute peaches for pears, cinnamon for ginger and use red jell-o instead of lime.
10 oz Semisweet chocolate; chopped or 1 2/3 cup chocolate chips
2 oz Unsweetened chocolate; chopped
3/4 c Unsalted butter cut into 12 pieces
1/3 c Water
6 Eggs
1 c Granulated sugar
1 ts Vanilla extract
3 tb Chambord or other raspberry liqueur
Sweetened whipped cream
Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently. The cake should feel firm all over, except in the center.
Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the refrigerator.
Note: This fudgy cake will dip in the center after it is baked.
ULTIMATE RASPBERRY CHOCOLATE SAUCE
12oz Frozen raspberries (individually quick-frozen)defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter -- softened
1 1/2 c Sugar
1/3 c Light corn syrup
Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside.
In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring.
Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly.
Makes 2 1/2 Cups
RASPBERRY SAUCE
2 cups fresh raspberries
1 tablespoon confectioners’ sugar
2 tablespoons fresh lemon juice
In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.