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Pear Pie

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  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
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    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
Recipe from Linda Johnson

First, set your oven to 350 degrees. Next, drain 1 can of pear halves reserving the juice. Then place the pears on several thick paper towels to dry.

 

To make the crust:

1/2 cup of margarine (1 stick) softened

1 cup of all-purpose flour

1/2 cup of dark brown sugar (firmly packed)

1/2 cup of coconut

 

Combine all the ingredients and mix together well using your hands. Next, spread in an oblong pan and bake for 15 minutes. Remove from heat and immediately stir with a spoon and press into the bottom and sides of pie plate.  Pressing with a second pie plate works well, but this must be done while the mixture is quite hot! Set aside and allow to cool.

 

To make the filling:

1/2 cup of dark brown sugar (firmly packed)

3/4 cup of reserved pear juice

1/3 cup of all-purpose flour

3/4 cup of milk

1/4 tsp of salt

2 eggs (slightly beaten)

2 tsp of margarine

1/2 tsp of vanilla

 

Combine sugar, flour and salt in a medium saucepan. Blend in pear juice and milk until you reach a smooth consistency. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for one minute. Remove from heat and gradually stir this hot mixture into your margarine and eggs (in larger saucepan).  Boil for one more minute. Now blend in the vanilla and pour into your crust. Chill. Before serving, spread Cool Whip or whipped cream on top.  Then dip the pears into a mixture of 1/4 cup of sugar and 1 teaspoon of cinnamon. Now arrange on top the pears on top. Enjoy!

  

Note: It make be easier to do this process in bowls in the microwave to keep from scorching it.

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