APPLE & PEAR FRITTERS
Whisked egg whites in the batter give a light, golden coating to the fruit - delicious with vanilla ice cream
Provided by Barney Desmazery
Categories Brunch, Dessert, Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Make the batter (see 'Goes well with', right) but first separate 2 of the eggs and set aside the 2 egg whites. When the batter is mixed, whisk the egg whites in a clean bowl until they just start to hold their shape, then fold into the batter. Peel, core and cut the pears into wedges. Peel, core and cut the apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.
- Heat the oil in a deep fryer to 180C or in a wok until a drop of batter sizzles and turns golden within 20 secs. In batches, dip the fruit in the batter, then carefully fry in the oil until golden and crisp. Use a slotted spoon to drain onto kitchen paper, then toss in the sugar. Serve with vanilla ice cream.
Nutrition Facts : Calories 707 calories, Fat 47 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.24 milligram of sodium
OLD FASHIONED PEAR FRITTERS (WOK)
I know, I know, we shouldn't be eating fried foods. But once in a while you just want some plain old-fashioned good eats! If you don't have a wok, just use a frying pan or deep fryer. From Southern Living, Feb. 1986.
Provided by JenSmith
Categories Dessert
Time 30m
Yield 2 dozen (approx)
Number Of Ingredients 10
Steps:
- Combine 2 TB powdered sugar and lemon juice in a small bowl.
- Slice pears 3/8 inch thick. Dip each slice in lemon juice mixture.
- Combine flour, baking powder and salt in a small mixing bowl.
- Combine beaten egg and milk; add to flour mixture, mixing well.
- Fill wok with oil half the depth of wok; heat to 360°F
- Dip pear slices in batter. Fry 1-2 minutes per side or until golden. Drain on paper towels.
- Dust with powdered sugar and serve hot.
Nutrition Facts : Calories 593, Fat 6.6, SaturatedFat 2.8, Cholesterol 117.1, Sodium 552.7, Carbohydrate 125.5, Fiber 14.7, Sugar 49.3, Protein 13.9
OLD FASHIONED CORN FRITTERS
Make and share this Old Fashioned Corn Fritters recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 13m
Yield 24 fritters
Number Of Ingredients 8
Steps:
- Combine flour and powder in a large bowl.
- In a medium bowl, beat eggs and milk.
- Stir in corn and butter.
- Stir gradually into dry ingredients until just blended.
- In a deep fryer, electric frying pan or chicken fryer, heat oil until 375 degrees.
- Drop batter into heaping teaspoonfuls into hot oil and fry for 2- 3 minutes.
- You can also do this using less oil in a skillet, just flatten them a bit with the back of the spoon and then turn them like pancakes.
- Drain on paper towels.
- Some people put confectioner's sugar or syrup on these, we eat them plain.
SWEET POTATO PUDDING -- A WOK RECIPE
I received this via email (the recipe, not the pudding), and actually made this in a Dutch oven, not a wok. Very tasty!
Provided by Mirj2338
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, mixing well.
- Pour into a greased, 9-inch, deep-dish pieplate or quiche dish.
- Place steaming rack in wok; fill wok with water to 1 inch below rack.
- Heat water to boiling; set pudding on steaming rack.
- Cover wok and reduce heat; simmer 1 hour, adding more water if necessary.
- Remove dish from wok; let stand 5 minutes before serving.
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Day 1:.
- Peel and core pears. Slice or dice into pieces of desired size.
- Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
- Day 2:.
- Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
- Day 3:.
- Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
- Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
- Leave jars undisturbed for 24 hours to cool and set. Enjoy!
CARROT CROQUETTES
OK..ok, I know we shouldn't fry anything these days, but a lovely older lady I know swears it won't kill us..and it's really cute to serve
Provided by BeckyF
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash or press carrots through a course sieve.
- Add salt, nutmeg, egg and butter and mix thoroughly.
- Form into shapes resembling carrots, roll in bread crumbs and chill for several hours Fry in hot deep oil until browned.
- Drain on absorbent paper, tuck in a sprig of parsley in top and serve at once.
Nutrition Facts : Calories 114.7, Fat 4.4, SaturatedFat 2.2, Cholesterol 30.9, Sodium 322.6, Carbohydrate 16, Fiber 2.4, Sugar 3.9, Protein 3.2
OLD FASHIONED APPLESAUCE CAKE
This is a moist, spicey cake. Easy to make and tastes OLD FASHIONED. Good for dessert or as a breakfast treat. Can't remember where I got the recipe, I think from a resident's grand daughter ( I work at a retirement community)
Provided by mandabears
Categories Breads
Time 45m
Yield 1 13x9 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit Spray a 13 x 9 pan with bakers joy or grease and flour.
- In a large bowl combine cake mix, eggs, applesauce and oil.
- Beat at medium speed for 3 minutes, stir in nuts or raisins.
- Pour into pan.
- Bake for 40 minutes or until toothpick inserted into middle of cake comes out clean.
- Cool in pan for 20 minutes.
- Cool on rack until completely cool.
- Frosting: In a small bowl mix frosting and ground cinnamon until completely mixed.
- Frost cool cake.
Nutrition Facts : Calories 3833, Fat 161.2, SaturatedFat 32.4, Cholesterol 634.5, Sodium 3761.3, Carbohydrate 571.6, Fiber 18.7, Sugar 331.5, Protein 47
OLD FASHIONED PEAR STRUDEL
This is another one of Mrs. Roach's recipes. It is Czech/Austrian. It is the best strudel you will ever eat. It is a lot of work but well worth it. I have to make some without raisens because my husband does not like them. To me, it's not a strudel if it does not have raisens! I have been making these since I was probably 7 years old. FYI, along with sopapillas, strudel is the official pastry of Texas. You can make this with apples, but I grew up making it with pears. Prep time does not include overnight refrigeration of dough.
Provided by JenJenMarie
Categories Dessert
Time 2h35m
Yield 8 strudels, 64 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight.
- Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired).
- Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie.
- Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick.
- Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking.
- Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes.
- I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar.
- You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar.
Nutrition Facts : Calories 284.7, Fat 14.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 138.9, Carbohydrate 37.5, Fiber 3.7, Sugar 17.9, Protein 3
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