| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cookies, Ruit |
1 |
servings |
INGREDIENTS
| 1 |
|
Fresh; ripe Anjou or Bosc |
|
|
Pears; (1 to 2) |
| 1 |
c |
Packed brown sugar |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Water |
| 1 |
|
Egg; slightly beaten |
| 1 3/4 |
c |
Flour |
| 2 |
ts |
Ground allspice |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Powdered sugar; (2 to 3) |
INSTRUCTIONS
Core and chop pears to equal 1 1/2 cups; set aside. Combine brown sugar,
oil, water and egg; beat well. Add flour, allspice, soda and salt; mix
well. Stir in pears. Pour into greased 15-1/2 x 10-1/2 x 1-inch baking pan.
Bake at 375° F for 12 minutes or until wooden pick inserted near center
comes out clean. Cool. Dust with powdered sugar; cut into diamond-shaped
bars (about 2 x 1-1/2-inches).
Quantity: Makes about 2-1/2 to 3 dozen.
Always be sure to use ripe pears.
Per serving: 2721 Calories (kcal); 116g Total Fat; (37% calories from fat);
28g Protein; 399g Carbohydrate; 187mg Cholesterol; 1943mg Sodium Food
Exchanges: 11 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat;
15 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
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