Pear-Ginger Pie Recipe @CDKitchen. 5 large pears, preferably Comice1/2 cup sugar1/4 cup candied ginger, cut into small dice1 tablespoon lemon juice3 tablespoons flour ***CRUST***1 1/2 cup all-purpose flour3/4 cup vegetable shortening1/4 teaspoon salt1/2 egg1 1/2 teaspoon cider vinegar2 1/2 tablespoons cold water Preheat oven to 425 degrees.
Peel, core and slice the pears about 1/2-inch thick. Put slices in a bowl and drizzle with lemon juice. Add the sugar and candied ginger and mix. Add flour and toss. Roll out two crusts. Add filling. Bake for 30 minutes. In a bowl, combine flour, shortening and butter, if using, and salt. In a small bowl or a measuring cup, combine the egg, vinegar and cold water. When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans. Old-Fashioned Fruit Crumble. Sunday Sweets: Butterbeer Cupcakes | amyBITES. Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets!
If you’re new to this blog, let me explain. Sunday Sweets is a series I do every few weeks to share super indulgent recipes that wouldn’t otherwise be featured amongst my healthy, everyday eating recipes. Most days you’ll see healthy fare here, but we all need some sweets now and then, right? Onto the good stuff!. Unless you are a Harry Potter nerd like myself, this post may require a bit of explanation. . Your cast of characters for the cakes. First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so: Now beat in your eggs, one by one.
Now you’re going to alternate adding buttermilk… Cream soda… And your dry ingredients (whisked together) until they’re all added. I could’ve eaten this entire bowl with a spoon. And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched. Warm Apple Buttermilk Custard Pie Recipe. S'MORE CAKE. Home Made Pumpernickel Bread Recipe - RobertsRecipes.com. Place water in large mixing bowl and add sugar, yeast and salt. When mixture has started to bubble, add eggs, molasses, oil and gradually add in flour, cocoa and coffee, mixing well, first with a large metal spoon and then using fingers.
Mix and knead really well. Do not add too much flour while kneading, as the dough will bind to itself quite well once you get going. Knead until smooth and sticky, but not sticky enough to cling to surface. Place in warm, greased bowl and cover. Allow to rise for two hours or until doubled in volume. Then punch down dough and knead lightly. Make into 2 loaves or buns and place on greased trays. Brush with egg wash or milk, if desired and allow to rise for at least one more hour. Bake at 375°F or 190°C for 25 minutes. The bread should make a hollow knocking sound when tapped on the underside, when it is baked. Brush with melted butter when removing from the oven if you did not use egg wash and allow to cool on baking rack. Printer-friendly version.