Filling:
5 ½ to 6 cups cored, diced pears
1 ½ Tbsp cornstarch
1/8 tsp salt
¼ cup maple syrup
1 Tbsp lemon juice
1 tsp finely grated lemon zest
2 Tbsp minced candied ginger or ½ tsp ground ginger
Topping:
2/3 cup flour
¾ cup rolled oats
¼ cup packed brown sugar
¼ tsp salt
6 Tbsp cold butter
Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.
Put the filling into deep-dish pie tin and smooth the top of the fruit. Bake for 45 minutes.
While it's baking, make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Cut in the butter until you have large crumbs. Refrigerate the topping until you are ready to use it.
Lower the oven temperature to 375°. Remove the fruit from the oven and carefully pour the crumbs in the center of the pan, then spread them evenly. Return the crumble to the oven and bake for 15 minutes.
#brownsugar #butter #candiedginger #cobbler #cornstarch #dessert #ginger #lemonjuice #lemonzest #maplesyrup #oats #pear #salt #vegetarian #wheatflour
butter
2 Tbsp honey
3 or 4 ripe pears (whatever will fit in the pan)
1 cup plums, pitted and chopped
¼ cup butter
2 Tbsp molasses
2 eggs, separated
½ cup flour
½ tsp ground ginger
1/8 tsp salt
Preheat oven to 350° F. Grease an 8” round cake tin and line the bottom with paper, then spread a thin layer of butter on the paper.
Drizzle the honey in the bottom of the pan. Cut the pears in half and remove the cores. Arrange the pear halves with the cut side down, in a circle in the pan, leaving an open circle in the middle. Put the plums over the pears, concentrating them in the space in the middle and between the pears.
In a mixing bowl, cream together the butter and molasses. Beat in the egg yolks on high speed until creamy.
Stir in the flour, ginger, and salt. Beat the batter on medium speed for about a minute.
Warm the egg whites in a double boiler until about body temperature. In a separate bowl, beat the egg whites on high speed until they form soft peaks. Fold the egg whites into the rest.
Pour the batter over the top of the fruit, spreading it out to cover the fruit.
Bake for 50-60 minutes. It will look juicy and bubbly, but the cake part will be firm to the touch.
Let cool in the pan for about 10 minutes, then turn it out onto a serving plate and remove the paper.
#butter #cake #dessert #egg #ginger #honey #molasses #pear #plum #salt #vegetarian #wheatflour
¼ cup corn starch
¼ cup chopped raw nuts
2 cups milk, cream, buttermilk, or nut milk
1 ½ cups chopped apples
1 ½ cups chopped pear
¼ c honey
½ tsp cinnamon
1/8 tsp ginger
pinch of ground cloves
pinch of salt
pinch of nutmeg
Mix the corn starch, nuts, milk, apples, pears, and honey in saucepan and bring slowly to a simmer. Cook, stirring for 5-8 minutes. Remove from heat and stir in cinnamon, cloves, nutmeg and salt. Can be served warm or chilled.
#apple #buttermilk #cinnamon #cloves #cornstarch #cream #dairyfree #dessert #ginger #glutenfree #honey #milk #nutmeg #nutmilk #nuts #pear #pudding #salt #vegetarian
For the topping:
1 1/3 cup flour
3 Tbsp brown sugar
1 Tbsp ground ginger
¼ cup butter
For the filling:
2 cups rhubarb, chopped into ½-inch pieces
2 cups strawberries, stems removed and cut into quarters
¼ cup honey
3 Tbsp cornstarch
1/8 tsp salt
Heat oven to 375° F.
In a mixing bowl, combine flour, baking powder, brown sugar and ginger. Cut in the butter until the texture is crumbly. Refrigerate until needed.
Toss rhubarb, strawberries, honey, cornstarch and salt in a 9” deep-dish pie plate.
Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40-50 minutes.
#brownsugar #butter #cornstarch #crumble #dessert #ginger #honey #rhubarb #salt #strawberry #vegetarian #wheatflour
Pastry for double-crust 9-inch pie
¼ cup sliced almonds
3 Tbsp arrowroot powder
¼ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
¼ cup honey
3 cups cherries, a mixture of different varieties, with pits removed. If using canned, drain syrup
Preheat oven to 350º F. Prepare the pie crust in the baking tin. Line the bottom of the crust with a layer of sliced almonds.
Mix arrowroot and spices in large mixing bowl. Stir in cherries and honey. Pour into the pie crust. Cover with the top crust.
Bake for 35-40 minutes or until crust is brown and juice begins to bubble.
#allspice #almond #arrowroot #cherry #cinnamon #dairyfree #dessert #ginger #glutenfree #honey #pie #vegetarian
I have no idea if they are actually Canadian; that's just what they're called.
1 cup dark molasses
¼ cup packed brown sugar
1 tsp vinegar
2 1/3 cups flour
2 Tbsp fresh grated ginger root
2 tsp baking soda
1 egg
½ tsp salt
Preheat oven to 350° F. Grease cookie sheets.
In a large bowl, stir together the molasses, brown sugar, vinegar, and egg.
In another bowl, stir together the flour, baking soda, ginger and salt, then add to molasses mixture. Mix until well blended.
The dough is very sticky, so keep your hands wet with water to roll the dough into little balls.
Place balls on cookie sheets, about 2 inches apart. They spread a lot while baking. Bake until edges are golden, about 8-11 minutes. They should be kind of gooey still but noticeably cooked. Let cool on pans for 5 minutes before removing, they use this time to set/finish cooking.
#bakingsoda #brownsugar #cookie #dairyfree #dessert #egg #ginger #molasses #salt #vegetarian #vinegar #wheatflour