Search Results for "Pear"
Recipe Results 19 of 130 pages
Raspberry Peach Pie
Raspberry Peach Pie Crust & Topping: 1 cup walnuts – divided into 3/4 cup + 1/4 cup 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/2 cup brown sugar pinch salt 4 tablespoons cold butter 1 egg 2 tablespoons canola oil 1 teaspoon vanilla 1/4 teaspoon almond extract Filling: 3 cups frozen raspberries
Peach-Orange Smoothie
Peach-Orange Smoothie Ingredients: 2 cups vanilla ice cream 2 large peaches, sliced (about 2 cups) ½ cup fresh squeezed orange juice 2 tablespoons ground flaxseed 1 cup milk Directions: Add all ingredients into a blender. Blend until smooth.
Peach Cobbler Pie
Peach Cobbler Pie For the pie crust: 1 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1/4-1/3 cup water For the filling: 2/3 cup granulated sugar 1/3 cup all-purpose flour 1/4 teaspoon ground cinnamon 6 cups peaches (about 6-8 medium), sliced (skins removed optional) 1
Peach Jell-o Pie
Peach Jell-o Pie Submitted by: Betty Glenn of Chester, WV Ingredients: 1 9″ pie crust, baked 1 3-oz. pkg. peach Jell-o 1 1/2 cups boiling water 1 cup sugar 1/2 cup cold water 3 Tbsp. cornstarch few fresh peaches, sliced Directions: Begin with 1 1/2 cups boiling water. Add to saucepan the Jell-o and sugar;
Peach Molasses Cookies
Ingredients: 1/2 cup sugar 1/2 cup sour milk 1 egg 1/2 tsp. cinnamon 1 1/2 tsp. baking soda 2 1/2 cup flour 1/2 cup shortening 1 tsp. ginger 1/2 cup molasses 1/2 tsp. salt 1 cup mashed peaches Directions: Cream first six ingredients together in large mixing bowl, add next five ingredients to creamed mixture.
Maple Ham Peaches
Ingredients: 1 egg, beaten 1/2 cup soft bread crumbs or crushed cereal 1 lb. cooked ham, ground 1/8 tsp ground clove 1/2 cup pure maple syrup 1 tsp prepared mustard 12 peach halves, drained if canned parsley to garnish maple syrup to baste Directions: Preheat oven to 350° F. Combine egg, crumbs, maple syrup, cloves,
Peanut Pumpkin Bread
Peanut Pumpkin Bread Originally Published on: November 9, 2017 Ingredients: 3-1/2 cups all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon salt ½ teaspoon baking powder 1 (15-ounce) can puree pumpkin 3 cups granulated sugar ½ cup water 1 tsp. nutmeg 1 tsp. cinnamon ¼ tsp. ginger 4 large eggs, lightly beaten 1 cup peanut
Creamed Easter Peas
Ingredients: 2 tbsp. butter 1/4 cup finely chopped shallots 1 cup white mushrooms, quartered 1 tbsp flour 1 tsp. Dill Weed 1 tsp. Garlic Powder 1/2 tsp. salt 1/4 tsp. Black Pepper, Ground 1 cup Chicken Stock 2 oz (1/4 package) reduced fat cream cheese, cubed 1 package (16 oz) frozen peas, thawed Directions: Melt
Black-Eyed Peas
Ingredients: 4 slices turkey bacon (sliced) 2 cans low-sodium black-eyed peas (drained, about 15 ounces each) 1 cup water 1/4 teaspoon black pepper 1 tablespoon sugar Directions: Place a pot over medium high heat and cook turkey bacon for 3 to 4 minutes. Add black-eyed peas, water, pepper, and sugar and bring to a boil. Reduce heat
Chilled Peach Soup
Ingredients: 1 lb. fresh peaches 1 cup yogurt or buttermilk 2 tsp. freshly squeezed lemon juice 1/8 tsp. almond extract 4 Tbsp. sliced almonds Sprigs of fresh mint Directions: Place the peaches, yogurt, lemon juice and almond extract in a food processor or blender. Process until smooth. Refrigerate until chilled, about 2 hours. Divide between
