Thursday, December 6, 2012

From the kitchens of . . .

As a special holiday gift, I am going to share with you blessings from my kitchen and more! I am going to share recipes and food ideas from the "Willoughby Women" around here! I will try to find pictures of each to show you...

My daughter, Lauren. 18 years old and can make edible things artistic, delicious, and well loved by all. She has been urged by so many, so often to go to culinary school or to choose a career with food. She just loves eating it, creating and sharing it. 

Brandy is married to Michael and they have blessed us with our oldest three grandlittles - Emily, Caden and Hailey. Brandy provides meals for her family, shares our favorites and new dishes with us and tries festive and fun things for elementary school events for the darlings. 

Laura is married to Brandon and they blessed us with our youngest two grandlittles - Elijah and Isabelle. Laura has a natural hand making breads. She wanted me to teach her how to make homemade bread and she ended up making a beautiful loaf totally by herself. She is also becoming known for her banana bread!

Ryann is married to Matthew and they live a few minutes down the road (smile) ... 
She has been trying all kinds of new cooking ideas but baking is becoming her favorite. Ryann has made granola bars, totally natural sauces, main dishes, and of course - baked goods. She is the one who made the spotlight recipe for this post: 

We ate this moist wonder with Earl Grey tea ... just right! 

My D-I-Love was looking up a way to use her pears and this was the first thing she came to: 
Laurie's Pear Tart
3 or 4 ripe juicy pears....
Peel,core and cut into sixths, or eighths
1 stick butter
3/4 c. sugar
1teasoon vanilla..
2 eggs, one at a time...
1 c. flour
1 teaspoon baking powder
1/2 t. salt...
Add to butter mixture.
Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.
Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it.
Her husband (my dear son:) l.o.v.e.d this and everyone here who tried it felt the same. She said it was very easy. 

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