Baked Pear Batter Cake Recipe

Ingredients:

• 4 firm ripe bartlett pears
• 2 tbsp (25 mL) lemon juice
• 2/3cup (150 mL) all-purpose flour
• 1/2cup (125 mL) granulated sugar
• 1-1/2cups (375 mL) 2% reduced fat milk or homogenized milk
• 4 egg
• 3tbsp (45 mL) maple syrup
• 1tsp (5 mL) vanilla
• 2tbsp (25 mL) salted butter, diced
• 1tbs icing sugar

Preparation:

1. Peel and core pears; cut into wedges. In bowl, toss pears with lemon juice. Arrange in greased 11- x 7-inch (2 L) glass baking dish; set aside.
2. In large bowl, whisk flour with sugar. Whisk together milk, eggs, maple syrup and vanilla; whisk into flour mixture. Pour over pears; dot with butter.
3. Bake in 375°F (190°C) oven until pears are tender and custard is puffed, set and golden, about 45 minutes.
4. Sprinkle with icing sugar; broil until bubbly and glazed, about 1 minute. Let cool on rack for 15 minutes before serving, Read More >>
   

Coconut Cranberry Snowballs Recipe

picture of http://www.canadianliving.com

Ingredients:     

• 3 cups (750 mL) miniature marshmallows
• 1/4 cup (50 mL) butter
• 1-1/2 tsp (7 mL) vanilla
• 1/4 tsp (1 mL) coconut extract (optional)
• 3 cups (750 mL) RICE KRISPIES* cereal
• 1/2 cup (125 mL) chopped dried cranberries
• 1-2/3 cups (400 mL) sweetened shredded coconut

Preparation:

1. In large saucepan over medium-low heat, melt marshmallows with butter, 3 to 5 minutes. Remove from heat. Stir in vanilla, and coconut extract (if using).
2. Add half of the Rice Krispies*, stirring to coat. Stir in remaining Rice Krispies*, cranberries and 1 cup (250 mL) of the coconut until coated. Let cool slightly.
3. With greased hands, shape by heaping 1 tsp (5 mL) into balls. Place on waxed paper–lined baking sheets.
4. Spread remaining coconut in shallow dish; roll balls in coconut to coat.
5. Read More >>