Fresh Autumn Pear Bread

 

Ingredients:

8 tablespoons (1 stick) unsalted butter, softened

1 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

2 cups all-purpose flour

lh teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

teaspoon grated nutmeg

1A cup buttermilk or yogurt

1 cup coarsely chopped fresh ripe pears, skin left on

 

Preheat the oven to 350 degrees. Butter a 9-inch loaf pan. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda, and nutmeg. Add the four mixture to the butter mixture alternately with the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake for 1 hour, or until a cake tester inserted near the center comes out clean.

 

MAKES 1 LOAF       More Than a Tea Party, Boston, MA

 

Apple Strudel

 

1 cup walnuts, toasted

15 vanilla cookies

5 tbsp. vanilla sugar, divided*

2 lbs. tart apples, peeled, cored and thinly sliced

2 tsp. fresh lemon juice

10 sheets frozen phyllo dough, thawed

1/3 cup butter, melted

Confectioners' sugar for garnish

 

Finely grind walnuts, vanilla cookies with 3 tbsp. vanilla sugar in food processor. In a bowl combine apple slices, remaining vanilla sugar and lemon juice. Preheat oven to 35O°F. Cover work surface with waxed paper. Place a sheet of phyllo on waxed paper. (Cover remaining phyllo with damp kitchen towel to prevent drying.) Brush phyllo with butter (reserve about 2, tbsp.); sprinkle with 3 tbsp. walnut-cookie mixture. Lay a second sheet on top of first; continue process until all sheets and walnut mixture are used. Spread apples down the length of phyllo, 1½ " from edge. Roll up from the long edge; tuck in the ends. Place seam-side down on baking sheet; brush with remain¬ing butter. Bake 35-40 min., until golden brown. Let cool 30 min.; sprinkle with confectioners' sugar. Serves 8.

 

*For vanilla sugar, bury 2 vanilla beans in 1 lb. sugar in airtight container. Leave for at least a week.

 

Rhubarb and Blackberries Cobbler

 

Ingredients:

Fresh rhubarb cut into 1/2 inch pieces-5 cups

Blackberries- 1 cup

Sugar- 1 cup

For the topping:

Flour- 1 cup

Baking powder- 1 1/2 tsp

Sugar- 1/4 cup

Salt-1/4 tsp.

Butter- 1/3 cup

Rolled oats (not instant)-1/2 cup

Milk- 2/3 cup

Granulated sugar for sprinkling (optional)-1 tbsp.

 

Method:

Preheat the oven to 375°

Put diced rhubarb with blackberries in a baking dish or a deep cast iron skillet and pour sugar over, stir to combine.

 

For the topping, mix flour, baking powder, sugar and salt. Cut in butter until the mixture is crumbly, then add oats and combine everything together, add milk and stir until just moistened. Drop spoonfuls on the rhubarb blackberry mixture leaving spaces here and there. Sprinkle with a tablespoon of sugar.

Bake uncovered for 40 minutes until the rhubarb is cooked and the top is golden and crusty. Serve warm with a dollop of ice cream.