Pears but no Partridge

 

When a friend called and asked if I like pears, I told her yes. I went over and I picked sooooo many pears off of her tree. This one tree bore like there was no next year. (maybe that tree knows something I don't) She'd already done a laundry basket of them and the tree was still loaded.

Clockwise: 

*Huge, heavy bag of pears 

*I separated them out and gave them to friends.  (not shown: the second batch of pears

  I picked)

*Ordered a peeler from Amazon. It looked like a toy but it worked great. 

I also ordered a corer from Amazon. Cores and slices.

A couple of weeks later I decided to use a dump cake method to make a pear cobbler. I watched about 5 different YouTube videos to view various perspectives. I consider a "cake" to have no juice. All of the recipes used a filling. I suppose it's called a dump cake because of the cake mix that's dumped on top of the filling to make a crust.

1. Gathering the items I'll need

2. Cooking and flavoring the frozen pears with just a small amount of water to get it started. As the  pears thawed they released their juices. (I noticed that none of the cooks added any

spices to their filling. ) But, I did. 😃SHOUT OUT to SIS for telling me this.

3. Put a little butter and powdered cake mix at the bottom of the greased pan. 

4. Placed the pear filling in each small loaf pan (about 2 cups), sprinkled the top of filling with cake mix. Placed pats of butter on top before baking

                                             The  Oven Fresh Results 

Cooked Pear Cobblers

I kept one for myself, tasted it and it was delicious.  Now I could distribute the rest to friends.

Top of the list on the receiving end  were  E.P. & L.P who have the pear tree. Thank you.

That's it ***
 

Pear Crisp

I got this cookbook way back when as a gift. It has a little bit of everything in it. It even has how to cook a bear. I don't remember if there was a recipe for possum.

I had a few pears in the fridge and wanted  something sweet so I thumbed through this book to see what I could find.

Sidebar-You'll see the 1960's tint placed on all of the photos. Piknik is leaving Picasa in April and it has allowed use of all of its features even the Premium ones. So I thought I'd take advantage. I'll miss Picknik.




 

Published in 1972

I decided on Peach Crisp but of course with alterations.


Here is the recipe. Enlarge it to read it.

  

Cream the margarine and sugar. Also add the spices.Set it aside.



Add the cornflakes to the butter, sugar spice mixture to get a crumbly topping.



Bake for 30-45 minutes at 350 degrees.



As you can see I added more corn flakes

What I learned: I didn't need to add the water. The pears made enough juice on their own. I needed more corn flakes  because of all the extra juice. After checking the progress I dumped a handful or so of corn flakes on top and let it cook a little longer. The extra corn flakes didn't alter the taste or texture.
Overall:  It was delicious. The extra cornflakes made it crunchy sweet.
THAT'S IT***