Aali's Astrology Horoscopes Free Horoscope Chart Scorpio Food and Fun Facts, Scorpio Cookbook, Astrology Cookbook, Scorpio Recipes

Pear Mold

1 pkg. lemon Jello
1 lg. can pears
8 oz. pkg. cream cheese
2 tbsp. lemon juice

Drain pears; set aside 1 cup pear juice. Blend pears in softened cream cheese with mixer or blender. Dissolve Jello with 1 cup boiling water. Add lemon and pear juice. Blend Jello and cream cheese mixture well. Pour in mold. Refrigerate 24 hours. Serve with fruit.

Pear Punch

4 c. cored and sliced pears
1/4 c. sugar
1/4 tsp. cinnamon
8 c. cranberry juice
2 tbsp. lemon juice

In large saucepot, sprinkle pears with sugar and cinnamon. Mix well. Heat until pears are glazed. Add cranberry juice. Heat but do not boil. Add lemon juice. Serve in punch glasses or cups with 2-3 pear slices per serving. 20-22 servings.

Pear Dip

9 pears
6 med. onions
6 bell peppers
1 1/2 tsp. salt
1 pt. pickles

Grind the above and let stand for 1 hour sprinkled with salt. 1/2 c. flour
1 1/2 tsp. mustard
1/2 pt. vinegar
1 1/2 tsp. turmeric
1 tsp. black pepper
1 pt. sugar
Hot pepper (optional)

Mix and cook for 30 minutes, stirring to keep from sticking. Add 1 pint mayonnaise. Seal while hot. Very good with any kind chips or crackers.

Pear Bread

1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. nutmeg
1/4 c. yogurt
1 c. coarsely chopped pears
1 tsp. vanilla

Cream sugar and butter. Beat in eggs one at a time. Add dry ingredients. Add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1 hour.

Pear Cake

1 egg, beaten
2/3 c. sugar
1/3 c. vegetable oil
1/2 c. milk
1 tsp. vanilla
1 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
Nut Topping
2 lg. pears, pared and thinly sliced

Combine egg, sugar, oil, milk and vanilla. Combine flour, baking powder and salt; stir into egg mixture only until combined. Turn into greased 8-inch square baking pan. Sprinkle half of Nut Topping over batter. Arrange pears on topping; top with remaining Nut Topping. Bake at 375 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Makes 9 servings.

NUT TOPPING
Combine 1/4 cup flour and 1/4 cup sugar and 3/4 teaspoon ground cinnamon. Cut in 1/4 cup margarine until crumbly. Stir in 1/3 cup chopped nuts. Makes 1 cup.

Pear Muffins

Yield: 18 muffins

4 lg. pears (about 2 lb.) peeled, cored, diced
3/4 c. sugar
1/2 c. vegetable oil
2 lg. eggs, beaten to blend
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1 c. chopped walnuts

Preheat oven to 325 degrees F. Butter 18 muffin cups. Mix pears and sugar in medium bowl. Blend oil, eggs and vanilla in large bowl. Combine flour, baking soda, cinnamon, nutmeg and salt in another medium bowl. Stir pear mixture into egg mixture. Mix in dry ingredients. Fold in walnuts; do not over mix. Divide batter among prepared cups. Mix topping ingredients together, (recipe below). Top each muffin with approximately 1 teaspoon of mixture. Bake until tester inserted in centers comes out clean, 30 minutes. Serve warm or at room temperature.

TOPPING
4 tbsp. softened unsalted butter
1/2 c. light brown sugar
1/3 c. finely chopped walnuts
1/3 c. mini chocolate chips
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Microwave Pear Pie

GLAZE:
2 tbsp. cornstarch
1/2 c. sugar
1 c. apricot nectar

FILLING:
8 oz. whipped cream cheese
1 baked & cooled 9" pie shell
1 lg. or 2 sm. Bartlett pears, pared
if desired, halved, cored & sliced
Lemon juice to coat pears

To make glaze; combine cornstarch, sugar and apricot nectar in a 1 quart glass measuring cup. Cook in microwave oven on high power 6 minutes, stirring once halfway through cooking. To Make Filling: Beat cream cheese with 3 tablespoons of glaze, spread into baked pie shell. Dip pear slices into lemon juice. Arrange pears in pie shell, spoon remaining glaze over the top. Chill until ready to serve, serve with whipped topping. Makes 6 servings.

Pear Butter

3 lbs. pears, peeled (or 4 c. prepared fruit)
1 lemon, grated & juiced
1 1/2 c. (1 lg. can) crushed pineapple
1 box Sure Jell or Pen Jel
5 1/2 c. sugar
1 box paraffin squares, melted

Cook pears until soft (approximately 10 to 15 minutes) at a low temperature (simmer). After fruit has softened, mash with a potato masher. Add pineapple, lemon and juice and Sure Jell or Pen Jel. Bring to a hard boil, then add sugar. Cook again to a hard boil and let cook for 5 to 10 minutes. Test to see if ready to pour into pre-sterilized jars by putting a small amount into a bowl, let cool and check to see if it is runny or has set up. If ready to set up, turn off heat and let cool for 1 to 2 minutes. Skim off foam and pour into jelly glasses. Cover top of Pear Butter with 1/4" paraffin. If you are short on pears, canned pears can be used

Pear Cheesecake

1-1/2 c. sliced pears, fresh or canned in juice
1 envelope plain gelatin
3/4 c. pear nectar (or fruit juice) divided
8 oz. low-fat cream cheese (or
Neufchatel)
8 oz. uncreamed cottage cheese
Low-calorie sweetener to taste
4 lg. graham crackers, broken up
Ground cinnamon

If using canned pears, reserve juice and use in place of nectar. Combine gelatin and 2 tablespoons pear nectar in blender or food processor. While gelatin softens for 1 minute, heat remaining pear nectar to boiling. Add hot nectar to gelatin mixture; cover and process until gelatin granules are completely dissolved. Add cream cheese, cottage cheese and sweetener, if used; process until completely smooth. Spray large non-stick square or rectangular cake pan generously with cooking spray. Arrange graham crackers in bottom of pan. Spoon cheese mixture over crackers and chill until set. Just before serving, slice pears (coat fresh pear slices with lemon juice and sweetener to taste, if desired) and arrange slices on top of cheese filling. Sprinkle with cinnamon. Cut into squares to serve. Makes 8 servings.

Gingered Pear Halves

2 c. sugar
1 c. water
6-8 fresh, firm winter pears
3 or 4 slices lemon
2 tbsp. chopped preserved ginger

In a wide, flat bottomed kettle, make a syrup of the sugar and water, boiling until it threads. Peel, halve and core the pears and drop the halves into the hot syrup, being careful not to crowd them too much. Simmer gently until the pears are transparent, then add the slices of lemons and the 2 tablespoons chopped preserved ginger. Cook about 5 minutes longer, remove from heat and chill. Dip the syrup over the pears in order to give them an attractive glazed appearance. Delicious with ham.

Pear Custard Pie

3 c. pears, peeled and sliced thin
1 c. sugar
1/4 c. melted butter
3 1/2 tsp. flour
2 tsp. vanilla
1 tsp. lemon juice
2 eggs

Slice pears into bottom of pan, mix remaining ingredients and pour over sliced pears. Bake at 325 degrees for 1 hour or until custard is set.

Pear Cobbler

1 c. all-purpose flour
1/4 tsp. baking soda
3/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. salt
4 tbsp. cold butter
1/4 c. milk
2 tbsp. molasses
4 ripe pears, peeled, cored & cut
into slices
1 tsp. lemon juice
1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. ground cinnamon

Preheat oven to 375 degrees. In large bowl combine flour, soda, ginger, cloves, allspice and salt. Using a pastry blender, cut butter into the flour mixture until it resembles coarse crumbs. With a wooden spoon, stir in milk and molasses until dough just holds together. Place dough between 2 sheets of wax paper and roll into a 9 inch circle. Chill 10 minutes. Meanwhile in a large bowl combine pears, lemon juice, sugar, cornstarch and cinnamon. Toss well to combine. Place pear mixture in a 9 inch plate or 1 quart casserole dish. Remove top piece of wax paper from dough. Using a pastry wheel cut dough into 1 inch wide strips. Lay strips over filling, using a lattice design. Bake 35-40 minutes until crust is golden brown.

Baked Pear Dumplings

1-1/2 pkg. (11 oz.) pie crust mix
6 ripe (but not soft) pears
1/4 c. sugar
1 tsp. ground cinnamon
1/4 c. lemon juice
1 egg yolk
Hard Sauce

Preheat oven to 400 degrees. Line 15 1/2 x 10 1/2 inch baking pan with foil. Lightly butter foil. Prepare pastry. Roll pastry to a rectangle 30 x 6 1/2 inches. Cut into wide strips (6). Pare pears - leave stems on. On a sheet of wax paper combine sugar and cinnamon. Sprinkle each pear with lemon juice, then roll in cinnamon-sugar mixture. Starting at the top spiral pastry strip around each pear overlapping rows slightly. Moisten edges with cold water and press to seal. Press sides and bottom of pastry against pear. Brush with egg yolk mixed with 1 tablespoon cold water. Sprinkle with left over cinnamon-sugar mixture. Bake 40-45 minutes or until tender. Serve with hard sauce. Makes 6 servings.

Coconut Macaroons

1/3 c. butter
1/2 c. sugar
2 eggs
2 tbsp. heavy cream
1/2 tsp. vanilla
1/2 c. flour
4 tbsp. cornstarch
1/2 tsp. baking powder
1 c. coconut
6 crushed vanilla wafers

Cream butter and sugar. Add the well-beaten eggs, cream and vanilla. Sift the dry ingredients, and add to the first mixture. Add the coconut and wafers. Drop by teaspoonfuls, 1 inch apart, on a greased cookie sheet and bake in a moderate oven until brown on top. 8-10 minutes.

Coconut Egg Candy

2 bags coconut
1 (7 oz.) jar marshmallow cream
1 box 10X sugar
2 egg whites, beaten

Mix ingredients and chill. Shape in egg shape and coat with chocolate and paraffin. Same as peanut butter eggs for chocolate and wax.

Coconut Cake

1 c. butter
2 c. sugar
7 eggs
2 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
Dash of salt
1 c. buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 tsp. coconut extract

FROSTING:
1 c. flaked coconut
Red & green candied cherries
(optional)

Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of mixer. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk and oil, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into greased and floured 9 inch round cake pans, (3). Bake at 350 degrees for 20 to 25 minutes or until wooden pick comes out clean. Cool cake in pan 10 minutes. Spread coconut frosting between layers and on top and sides of cake. Sprinkle with coconut and garnish with candied cherries, Cover and chill before serving.

Coconut Kisses

2 egg whites
1/4 tsp. salt
1 c. sugar
2 c. corn flakes
1/2 c. chopped walnuts
1 c. moist shredded coconut
1/2 tsp. vanilla

Beat egg whites, salt and sugar until stiff and sugar is dissolved. Fold in corn flakes, nuts and coconut. Add vanilla. Drop from teaspoon onto well greased cookie sheet. Bake in moderate oven (325 degrees) 15 to 20 minutes. Place pan on damp towel. Remove cookies at once with a spatula. Makes 1-1/2 dozen.

Microwave Coconut Dream Bars

1/2 c. flour
3/4 c. brown sugar, packed & divided
1/4 c. margarine
1/2 tsp. vanilla
1 egg
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. baking powder
3/4 c. shredded coconut
1/2 c. chopped pecans

Combine flour and 1/4 cup brown sugar in mixing bowl; blend well. Cut in margarine until mixture resembles the size of small peas. Pat crumb mixture into an 8 x 8 x 2 inch glass dish. Microwave on high 3 minutes, rotating dish once. In same mixing bowl, combine remaining sugar, vanilla and egg; beat well. Add flour, salt, baking powder; blend. Add coconut and nuts; mix thoroughly. Spread coconut mixture over top of warm crust. Microwave on 70% (medium high) 4- 1/2 to 5 minutes, rotating dish once. Cool completely before cutting. Yield 24 bars.

Orange Frosted Coconut Bars

1 c. sifted flour
1/4 c. packed brown sugar
1/3 c. butter or regular margarine
2 eggs
1 c. packed brown sugar
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts
1/2 c. flaked coconut
1 orange
Orange Icing (recipe follows)

Combine 1 cup flour and 1/4 cup brown sugar in bowl. Cut in butter until mixture is crumbly, using a pastry blender. Press into bottom of 12 x 8 x 2 inch (2 quart) glass baking dish. Microwave (High setting) 2 minutes. Rotate dish 1/4 turn. Microwave 2 minutes more. Let stand directly on counter 5 minutes. Meanwhile, beat eggs slightly in bowl, using an electric mixer at medium speed. Add 1 cup brown sugar, 2 tablespoons flour, baking powder, salt and vanilla; beat until blended. Stir in walnuts and coconut. Pour over baked layer. Microwave (High setting) 4 1/2 minutes or until set, rotating dish 1/4 turn every 2 minutes. Cool in dish directly on counter. Peel thin layer of skin from orange, using vegetable peeler. Slice into thin strips. Set aside. Prepare Orange icing and frost bars. Sprinkle with slivered orange rind. Cut into 3 x 1 inch bars. Makes 32 bars.

ORANGE ICING: Combine 1 cup sifted confectioners' sugar, 3 1/2 teaspoons orange juice and 1 teaspoon lemon juice in bowl. Beat until smooth using a spoon.

Coconut Cherry Fudge

1-2/3 c. sugar
1/2 c. butter
2/3 c. evaporated skim milk
2 c. mini marshmallows
1-1/2 c. semi sweet chocolate morsels
1 tsp. vanilla
1/2 c. flake coconut
1/2 c. chopped nuts
1/3 c. chopped maraschino cherries

Combine sugar, butter, evaporated milk in 2 quart casserole. Cook on full power for 10 to 13 minutes or until soft ball stage. Stir mix 3 times during cooking. Beat in marshmallow, chocolate and vanilla with wire whisk until mix is smooth and creamy. Stir in coconut, nuts, cherries. Pour into greased 8"x8"x2" dish. 25 pieces.

Coconut Shortbread Cookies

1-1/2 c. all purpose flour
2 1/2 c. shredded coconut
2 3/4 sticks butter (11 oz.)
1 c. granulated sugar
1 egg yolk
an additional 1-1/2 c. coconut

Blend flour and coconut. In large mixer bowl, cream butter until smooth. Beat in sugar until creamy. Add yolk, beat until slightly fluffy. Gradually blend in dry ingredients just until thoroughly combined. Shape into rolls, roll in the additional coconut. Wrap in plastic wrap and refrigerate at least 4 hours or overnight. Cut into 1/4 inch slices and bake about 8 minutes in a 325 degree oven. Makes about 12 dozen (1 1/4 inch) cookies. The rolls of unbaked dough may be frozen. If dough is too soft to handle, refrigerate a short time to harden it before rolling in coconut.

Coconut Cream Pies

3/4 c. sugar
1/4 c. flour
3 egg yolks
1/4 tsp. salt
2 c. milk
2 tbsp. margarine
1/2 tsp. vanilla flavoring
3 1/2 oz. flake coconut

Brown 9-inch pie shell and cool. In medium saucepan, combine sugar, flour, salt, eggs, milk, flavoring, and margarine. Cook over medium heat until it becomes thick. Then stir in coconut and pour into cooled pie shell. Recipe may be doubled for 2 pies.

Fruit and Coconut Salad

4 med. size oranges, peeled, seeded and sectioned
2 med. apples, unpeeled and chopped
2 med. bananas, sliced
1 c. seedless green grapes, halved
1 c. flaked coconut
1 (8 oz.) can pineapple chunks, rained
1/2 c. chopped pecans
1/2 c. whipping cream
1 1/2 tbsp. sugar
1/8 tsp. almond extract

Combine first 7 ingredients in a large bowl; toss gently. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Stir in almond extract. Fold whipped cream mixture into fruit; chill salad before serving. Yield: 8 to 10 servings.

Gingered Papaya

1 lb. papaya
2 tbsp. lime juice
1 tbsp. honey
2 tsp. ginger root, peeled and chopped

Peel papaya and quarter lengthwise; discard seeds. Cut 4 lengthwise slits in each papaya wedge, leaving about 1/2 inch of one end intact. Fan wedges and place on a rack. Place rack in a roasting pan. Combine lime juice, honey and ginger root. Brush papaya with mixture and cover loosely with aluminum foil. Bake at 350 degrees for 15 minutes.

Papaya Cooler

1 med. papaya, cut up
1 banana
1/2 c. chopped ice
1 c. yogurt
1 tbsp. honey
2 tbsp. lime juice
Vanilla, to taste
Rum (add to taste)

Put all ingredients into blender and blend until smooth. Pour into gall, chilled glasses. Serve at once.

Papaya Bread

1 c. sugar
1/2 c. butter or margarine
2 eggs
1 c. mashed ripe papaya
1/4 c. chopped walnuts
1/2 c. raisins
1 1/2 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger

Cream sugar with butter until light. Add eggs and beat until fluffy. Add papaya, nuts and raisins; mix. Sift flour with baking powder, soda, salt, cinnamon, allspice and ginger. Add to butter mixture. Pour batter into greased waxed paper lined 9 x 5 inch loaf pan. Bake at 325 degrees about 1 hour and 5 minutes. Or fill greased muffin pans 3/4 full and bake at 325 degrees for 25 minutes. Enjoy it warm, spread with butter or cream cheese. Makes 1 loaf or 16 muffins.

Papaya Chicken Salad

2 c. cooked chicken breast, chilled & diced
1/4 c. celery, chopped
1/4 c. mayonnaise
1/8 tsp. dry mustard
2 tsp. lemon juice
1/2 tsp. curry powder
Dash of white pepper
2 tbsp. sugar
1 papaya

Mix chicken and celery. In separate container mix the remaining ingredients, add to celery and chicken. Scoop seeds out of the papaya and brush the papaya with lemon juice. Fill the papaya halves with the chicken salad.

Baked Chicken with Papaya

6 boneless chicken breasts, cut in halves
1/2 c. freshly squeezed lime juice
1 papaya, peeled & seeded
3/4 tsp. freshly ground nutmeg
7 tbsp. butter
Raspberries
3/4 c. honey
1 tbsp. oil (sesame or walnut optional)
Fresh rosemary (optional)
Fresh parsley (optional)

Combine honey, lime juice, 6 tablespoons butter and nutmeg in saucepan. Cook over medium heat until thickened, stirring occasionally to blend. Dice 3/4 of papaya and slice remaining into thin wedges. Heat remaining tablespoon butter and oil in skillet. Sear chicken breasts, skin side down, until golden brown. Place in large baking dish and bake at 350 degrees for 10 minutes. Cover with honey glaze and diced papaya. Continue baking until chicken is tender (adding rosemary), about 10 minutes longer. Serve hot with glaze and diced papaya. Garnish with sliced papaya and raspberries (and parsley). 6 servings.

Island Salad with Papaya Dressing

1 c. tarragon vinegar
1 c. sugar
1 tbsp. salt
1 tsp. dry mustard
1 c. salad oil
1/2 onion, chunked
3 tbsp. papaya seeds
5 drops yellow food coloring
1 head lettuce, torn for salad
1 head Romaine, torn for salad
1 papaya, peeled and chunked
1 avocado, peeled and chunked

To prepare dressing, place vinegar, sugar, salt and mustard in blender container. Blend on low speed, gradually adding oil and onion. Add papaya seeds and food coloring, blend on high speed until seeds resemble coarse ground pepper. Chill to blend flavors. Prepare salad by tossing together lettuce, Romaine, papaya and avocado. Toss with dressing and serve. Yield: about 3 cups dressing. Salad for 8. NOTE: This dressing is also good on fruit salads.

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