| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Ruit |
1 |
servings |
INGREDIENTS
| 1 |
|
Fresh; ripe USA Anjou or |
|
|
Bosc Pears; (1 to 2) |
| 3/4 |
c |
Shortening |
| 1 |
c |
Packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda; salt, and ground |
|
|
Cinnamon |
| 2 |
c |
Granola |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Core and finely chop pears to equal 1-1/2 cups. Cream shortening and sugar
until light. Blend in egg and vanilla. Stir in pears. Combine flour, soda
and cinnamon; add to creamed mixture and mix until smooth. Stir in granola
and raisins. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake at 375 degrees F. 12 minutes or until golden brown. Cool on racks.
Quantity: Makes about 4-1/2 dozen cookies.
Always be sure to use ripe pears
Per serving: 4353 Calories (kcal); 227g Total Fat; (45% calories from fat);
57g Protein; 551g Carbohydrate; 187mg Cholesterol; 1437mg Sodium Food
Exchanges: 18 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fruit; 44 1/2
Fat; 14 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”