1 cup vegetable oil
2 cups granulated sugar
2 1/2 cups pears – peeled, cored and chopped (I actually keep the peels on)
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8×4 inch loaf pans.
2.In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3.Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely. 21 months ago
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1 cup vegetable oil
Today I hit on a serious winner!!!
I combined Nectarines and Raspberries and then added a few Thai Chilies.
It is to die for!!! Tasty combination Nectarines and Raspberries and finishes with a kick. Damn it is good!!! 21 months ago
-7 roma tomatoes
-2 Tbsp. olive oil
-1/2 tsp. good sea salt
-1 bulb garlic, broken into cloves, unpeeled
Preheat oven to 225F. Slice tomatoes in half lengthwise. Lay cut side up on parchment-lined baking sheets. Brush with olive oil and sprinkle with sea salt. Place garlic cloves in between tomato halves. Roast for 4 hours. Eat immediately or store in refrigerator with extra olive oil drizzled on top. Can use in pasta, to top chicken or beef, or just for snacking! 21 months ago
You’ve heard of (and probably had) sun-dried tomatoes. These are made in your oven! You can use cherry, pear, plum, or roma tomatoes. Make sure you use similarly sized tomatoes for best results.
Preheat the oven to 250F. Put a rack on a baking sheet. (I used a cooling rack on a cookie sheet.) Halve tomatoes lengthwise and lay on the rack skin side down. Generously sprinkle with freshly ground black pepper and kosher salt. (I am as sodium-free as possible and don’t use salt at all, and they came out just fine.) Place fresh herb sprigs (I used my home grown rosemary, thyme, and oregano) over the top of the tomatoes. Roast until tomatoes are shriveled and barely moist, anywhere from 2 hours for cherry tomatoes to 7 hours for roma tomatoes, depending on their size. Pack oven-dried tomatoes tightly in a sealed jar drizzled with extra-virgin olive oil and keep in the fridge. I don’t know how long they’ll keep – I ate mine within a few days.
This picture shows tomatoes with rosemary and oregano all ready to pop in the oven. Your house will smell like an Italian kitchen in about ten minutes. :D 22 months ago
No 4th of July would be complete without this delightful drink! As a matter of fact, go ahead and enjoy them all summer. :D
5 cups watermelon cubes, rind and seeds removed
3/4 cup vodka
6 tablespoons lime juice
3 tablespoons Cointreau or Triple Sec
3 tablespoons sugar
Place watermelon in blender. Cover and blend until smooth. Pour puree into a pitcher and keep it very cold, even a little frozen to make it icy.
Return watermelon to blender; add remaining ingredients plus six to twelve ice cubes. Cover and blend until slushy. Makes six large martinis.
If you invite a friend over, double the recipe. 23 months ago