Name: Buttermilk Pound Cake
Ingredients: 2 16 ounce cans pears in light syrup,; drained; 2 tb Butter; 2 tb Canola oil; 3 1/2 c Sifted cake flour; 1 ts Salt; 1 ts Baking powder; 1/2 ts Baking soda; 1 3/4 c Sugar; 1 c Buttermilk; 1 tb Pure vanilla extract; 1 tb Grated lemon zest; 2 lg Eggs,; separated; 2 lg Egg whites

The vast majority of unsaved Americans do not need convincing that child-killing is wretched and immoral. What they do need convincing of is that abortion is child killing. Likewise, the vast majority of unsaved Americans do not need convincing that it is wrong to tear people's arms and legs and heads off, but they do need convincing that abortion does just that, four thousand times a day in this country. Thank God that so many of the people who reject Him as Creator and Saviour still have enough of His law written on their heart to govern their actions and inform their morality (at least as it applies to murder). What this means for us is that the major obstacle keeping most people on the "pro-choice" side is not so much moral as educational. We are not trying to preach them into a "new" morality, we are educating them towards a more consistent application of the morality they already have in place (one that condemns killing innocent people).

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		New, Text, Import	1	Servings

INGREDIENTS

2		16 ounce cans pears in light syrup,; drained
2	tb	Butter
2	tb	Canola oil
3 1/2	c	Sifted cake flour
1	ts	Salt
1	ts	Baking powder
1/2	ts	Baking soda
1 3/4	c	Sugar
1	c	Buttermilk
1	tb	Pure vanilla extract
1	tb	Grated lemon zest
2	lg	Eggs,; separated
2	lg	Egg whites

INSTRUCTIONS

Preheat oven to 325 degrees.
In a food processor or blender, puree drained pears. transfer to a
9-by-13-inch or similar shallow baking dish and bake for 40 to 45 minutes,
stirring occasionally, or until the puree is thick and reduced to 1 cup.
Transfer the puree to a mixing bowl and let cool completely.
Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or coat it with
a nonstick cooking spray.
In a small saucepan, melt the butter over low heat. cook, swirling the pan,
until the butter turns a nutty brown, about one minute. pour into a small
bowl, stir in oil and set aside.
Sift the cake flour, salt, baking powder and baking soda into a bowl and
set aside. to the reserved pear puree, add 1 1/2 cups of the sugar,
buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture and
whisk until smooth. Add the dry ingredients in two additions, folding with
a whisk just until blended.
In a clean mixing bowl, with clean beaters, beat the 4 egg whites until
soft peaks form. while continuing to beat, slowly add the remaining 1/4 cup
sugar and beat until stiff, but not dry, peaks form.
With a rubber spatula, gently fold the beaten whites into a batter.
transfer the batter to the prepared pan . bake for 40 to 45 minutes, or
until a skewer comes out clean. let cool in the pan for five minutes, then
turn out onto a wire rack to cool, right-side up.
Recipe By     :IN FOOD TODAY EATING WELL RECIPE
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 22:28:14 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”