Business and pleasure

It's my turn to provide the refreshments for the church coffee social. I have been hoarding the leftover fruit from the Guest House and downloading and testing all sorts of cake, muffin and quick bread recipes from The Internet. Here's one I made yesterday, which I found here.

It is sitting in the freezer, alongside a loaf of Cinnamon-Apple Bread and Cinnamon-Apple-Pear bread (same original recipe, but I had a LOT of pears, and limited apples).

Now I'm off to the grocery store to pick up more flour, sugar and apples and pears, and some soy yogurt and vegan butter, so I can make "heart-healthy" muffins.




Fresh Pear Bread

* 2 or 3 fresh pears
* 1/2 cup salad oil
* 1 cup sugar
* 2 eggs
* 1/4 cup sour cream
* 1 teaspoon vanilla
* 2 cups flour -- sifted
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup walnuts -- chopped


Pare, halve and core pears; chop to make 1 cup. In large mixer bowl, beat oil and sugar until well blended. Beat in eggs, one at a time; add sour cream and vanilla. Sift together flour, salt, soda, cinnamon and nutmeg. Add to oil-sugar mixture and continue to beat until well blended. Add nuts and pears; mix well with a large spoon. Spoon into well-greased 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour, or until toothpick comes out clean. Cool in pan 10 to 15 minutes. Turn out and cool on rack.
From "Just a Spoonful" by Phyllis Harper