Winter Fruit Crumble Pie

4 12 2012
I made this pie for Thanksgiving and everyone raved about it. Even my son, who does not like apple pie, thought it was delicious. I liked the combination of apples, pears, cranberries and an unusual fruit, figs. Use your favorite pie crust recipe and line a 10 inch deep dish pie pan. This would be a nice Christmas pie as well. Enjoy.

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Pear and Cherry Custard Crisp

7 12 2010
I had the pleasure of making this crisp with one of my great cooking buddies over Thanksgiving. We had a ball developing this recipe. We served it with whipped cream and whipped cream cheese mixed together with a little vanilla and honey. We lovingly call that “crack”. You get the idea. We found this recipe quite interesting with the addition of a custard to the filling. It prevented the filling from being too soupy.

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Butternut Squash and Pear Soup

10 03 2010
Wow, last night I made this fantastic soup! I looked in my refrigerator and found a butternut squash and some overripe pears. This recipe used them up beautifully. I could really taste the lovely combination of the sweet pears and the creamy butternut.
Before I made the soup though, I quickly threw together a Vegetable Stock (see recipes). I kept throwing in things like the peelings of the butternut squash as I was preparing to make the soup. I really think the key to a good soup is the stock. If you have to buy commercial stock, then use less stock and dilute it with water. Commercial stock is thicker than homemade.

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Pear Cobbler with Dried Blueberries and Cornmeal Biscuits

1 03 2010
This was the dessert we made at the cooking class. I chose it because it is a good example of a cobbler, which is just a baked fruit dessert with a batter or bisuit topping. Also, the great thing about cobbler is you can substitute almost any fruit depending on the season. Try peaches and berries in the summer, or maybe even a tropical cobbler with mango and papaya. This cobbler uses apple juice instead of sugar so it is really just sweet from the pears and blueberries. There is a little sugar added to the biscuits. The technique for making these biscuits is the same for making scones.

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