PEAR CRISP

4 or 5 pears, peeled and chopped or sliced

Lemon juice (to sprinkle over pears, keeps them from darkening) Optional

2 tablespoons corn syrup

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup rolled oats

1/2 stick or 4 tablespoon butter or margarine

 

Sprinkle pears with lemon juice, drizzle with corn syrup.  Place in baking dish.  Whisk together remaining ingredients except for butter. Sprinkle over pears. Cut margarine in pieces and put on top of casserole.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Enjoy!

 

Note:  You can replace brown sugar with white, leave out the oats, and sprinkle 1 cup shredded Cheddar cheese over pears for another variation of this recipe.  Can also combine apples with the pears or make this recipe with just apples.

Bread Machine Cinnamon Rolls

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning. I do it all the time

Cinnamon Nut Bread

1 package (18-1/4 ounces) yellow cake mix
 3 eggs 1-1/3 cups water
 1/4 cup canola oil
1-1/4 cups finely chopped walnuts
7-1/2 teaspoons sugar
 4-1/2 teaspoons ground cinnamon

Directions In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon. Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-14 servings. (less info)

Chocolate Syrup

This syrup works great for topping vanilla pudding or for using to make chocolate milk. My kids love it!

½ cup dry cocoa powder
1 cup sugar
1 cup water
1 t vanilla

In a sauce pan mix cocoa powder, sugar and water. Bring to a boil and make sure all the chocolate powder is broken up and the sugar are dissolved. Remove from heat and add vanilla and stir. Let cool and use or store in a canning jar in the fridge.

To use for chocolate milk simply mix in the desired amount of chocolate syrup to 1 glass of cold milk and enjoy!