Pina Colada Yogurt - 09:53, Monday, June 29, 2009

Frozen Yogurt - 08:00, Wednesday, June 24, 2009

We tried our hand for the first time in making frozen yogurt........ oh man oh man.......it is fantastic! I think I like it better than ice cream!  It's also much easier to make! My kids loved it too!    Next time we're going to make Pina Colada Frozen Yogurt!!

                      Frozen Banana Yogurt

8 cups vanilla yogurt

2 cups granulated sugar

1/4 tsp salt

2 cups whipping cream

2 tsp vanilla extract

2 cups mashed ripe bananas

Combine yogurt, salt, sugar, whipping cream and vanilla in a mixing bowl with mixer. Cover and refrigerate for 30 min. Freeze as directed per ice cream maker model

** I have learned that for creamier ice cream/yogurt, use Morton's ice cream salt and freeze 30 min after making the mix.  If you wait too long to freeze and make into frozen ice cream or yogurt, the texture turns out dryer. **

Yields:   4 quarts

The *best* strawberry ice cream! - 02:35, Monday, May 25, 2009

 With the weather warming up, I made up a batch of ice cream this weekend. I tried my hand at strawberry ice cream, although I have never made it before. I didn't have enough of the fresh berries it called for in the recipe, so I decided to improvise and added a jar of strawberry jam, and it turned out fabulous!!!

         I started out with a traditional vanilla ice cream recipe and then added the jar of jam and some sliced berries before freezing. I have also found that the Morton Ice Cream salt for some reason works better in my ice cream maker than the Rival ice salt. My ice cream ends up turning out creamier . 

                                      Strawberry Ice Cream

2 cups milk

1  3/4 granulated sugar

1/2 tsp salt

2 cups half and half

1/2 tsp vanilla extract

4 cups cream

Scald milk until bubbles form around edges of pan.  Remove from heat and add sugar, salt. Stir, Stir in half and half, vanilla and cream. Cover and refrigerate for 1 hour.  Before freezing in ice cream maker, add 1 jar of strawberry jam and chopped berries ( optional).   I used a small jar of jam from Walmart. It turned out fabulous!!

The ice cream does need to harden a bit before serving. I find it is always best when frozen overnight and served the next day. Then it's hardened enough to scoop on cones.

YIELDS:  4 Quarts

Fresh Strawberry Shortcake - 12:01, Tuesday, May 19, 2009

 Look what we enjoyed this past weekend. Doesn't it look absolutely delicious?  The local grocery store had a sale on strawberries, and I couldn't resist trying out this new recipe for strawberry shortcake.  It was fantastic!  I actually made it Saturday and Sunday! That's how yummy it was!

                             Fresh Strawberry Shortcake

1 quart fresh strawberries, sliced

2 TBS granulated sugar

2 cups all purpose flour

3 tsp baking powder

1 tsp salt

1/3 cup shortening

1 cup milk

softened butter

whipping cream, sweetened to taste

Heat oven to 450 degrees. Grease round cake pan.  Mix flour, sugar, baking powder and salt. Cut in shortening until mixture is crumbly. Stir in milk just until blended. Pat dough evenly in pan. ( you may wish to flour hands while handling the sticky dough). 

Bake about 15-20 min until deep golden brown.  Split layer horizontally into halves while still hot.  Spread with butter, and then layer your berries.  Top with other half and spread butter on top again. Serve warm with cream.

Yield : 8 large portions

It's a hit! - 08:50, Wednesday, March 4, 2009

  I posted a few days back that I was going to be trying a new recipe.....  Meatball Tortellini Stew..... well I made it tonight for dinner and it was fantastic!!! It's a cross between a stew and a soup... and it has lots of good flavor and the tortellini added just the right touch!  I picked up dried tortellini in the pasta section at walmart, so you don't have to have the fresh refrigerated tortellini.  My children all requested seconds  -- so it was a big hit!  I doubled the recipe, so we have enough for lunch tomorrow. We love left over soups for lunch in the winter months. :)  If you wish to try it yourself, the recipe was posted earlier in the week.

Bon apetit!

~ gloria ~

"Spicing" Up My Menu! - 08:26, Tuesday, March 3, 2009

  A few weeks back I was tyring to find something to feed my family for lunch and without thinking much about it created the following:

 I had some leftover seasoned taco meat, black beans and other "stuff" and threw it together to create this yummy dish! I love it when this happens!  These are beyond delicious and so easy to put together!  My family loved, loved them!

                      Gloria's Black Bean Burritos

2 lbs  hamburger, cooked, drained and seasoned with taco seasoning

4 cans seasoned black beans, heated , do not drain

chopped green onions

shredded cheddar or cheese of choice

chopped tomatoes

black olives

salsa & sour cream

Tortillas

1. lay a tortilla flat on a plate, and add a few heaping spoons of black beans .

2. top the black beans with a heaping helping of the seasoned hamburger

3. top with a generous helping of shredded cheese

4. cook in micro for about 25 seconds, until cheese is melted

5. fold tortilla like a buritto and then top with sour cream, salsa and condiments

Serve with tortilla chips!

Yields: 12 generous sized burritos!

Enoy!

     ~ gloria ~            

Getting out of the "rut".. - 11:35, Tuesday, March 3, 2009

   I have decided to get out of the "rut" ...... I need some new recipes to try to "spice up" my weekly meal plan. At the same time, I don't want to become "overwhelmed" with trying so many new things at once.  I find that when I am cooking the same things over and over again I lose interest in cooking. Thus, my desire to "jazz" things up a bit and try some new recipes.

  So, I have decided to try one "new" recipe each week.  I think that will give me something to look forward to making , without getting overwhelmed .

  I spent some time pouring over my cookbooks this morning and chose a new soup recipe. My family loves soup! Not only is it usually low cost, it's a great winter meal when the weather is nippy.

     This week's new recipe will be Meatball Tortellini Stew.   I found this recipe in one of my Mennonite cookbooks. ( usually the recipes in this book are keepers)  It sounds delicious and I am excited to try it out! I will post the results here - one way or another -- keeper or toss it. :)

                Meatball Tortellini Stew

2 lbs ground turkey

1 pkg frozen spinach, cooked, chopped & drained

1/2 cup bread crumbs

Salt & pepper

1 egg

4 TBS oil

1 large onion, finely chopped

8 cups beef broth

2 16 oz cans tomatoes, undrained

2 16 oz cans kidney beans, undrained

1 tsp oregeno

1 tsp basil

2 cups finely chopped carrots

2 cups finely chopped celery

1 pkg cheese filled tortellini

1. Combine meat, spinach, egg,  salt and pepper to taste and bread crumbs. Form into 1 inch balls.

2. Heat oil in dutch oven and add meatballs. Brown on both sides. Remove and reserve oil.

3. Add onion to pot until soft, stir in broth, tomatoes w/liquid, kidney beans, oregeno & basil. 

4. Cover and simmer for 15 minutes.

5. Add carrots & celery, simmer 10 min

6. Add tortellini and simmer 5 min

7. Return meatballs to stew & simmer 10 min

8. Serve hot with parmesan sprinkled on top.

I am planning on serving with crusty french bread & a tossed green salad.

Happy Cooking!

~ gloria ~

Creamy Crockpot Italian Chicken - 02:11, Monday, February 9, 2009

My friend sally, asked for me to share this recipe.  I actually got this recipe from a good friend of mine years ago, so I can't take credit for it -- but it is delicious........ and so creamy and the chicken just falls apart ........... a definate keeper!

                      Creamy Italian Crockpot Chicken

6 boneless skinless breasts of chicken, completely thawed and defrosted

1 package of italian dressing mix

1 package of cream cheese

1 can of cream of mushroom soup

1 small finely chopped onion

1 bag of frozen peas

1 cup milk

4 tbs butter melted

                              ____________________________________________

1.  melt butter and place in crockpot

2. place chicken over butter and turn in the melted butter

3. sprinkle the Italian dressing dry mix over chicken

4.  Cook on high for 4 hours

5. Combine soup, milk and cream cheese and chopped onion, heat up and pour over the chicken.

6. Cook for another 40 minutes or so until blended. Add peas before serving

7.  Meanwhile, boil water and cook egg noodles. Serve chicken over noodles.

YIELDS: 8 large portions

Easy, Easy Chili! - 11:39, Friday, February 6, 2009

I tried out a new recipe this week & it's definately a "keeper"!  The family loved, loved it and it's economical too!  ( about $7 for this meal!)   Not to mention it's a "stick to your bones" kind of meal -- so helpful with all those hungry boys I have around here. < wink>  It took very little prep time, so it's a great meal to make when you are in a hurry  - or if you need to make something earlier in the day and serve it later.  I love these kinds of meals. :)

I served this with some homemade whole wheat cornbread.  Fantastic! Sadly there were no leftovers. Next time I am going to definatey make extra!  This would also be fabulous served on baked potatoes.

Enjoy!

~ gloria ~

                                  Easy Chili

2 lbs ground beef, cooked, and drained

2 small onions, chopped

2 tsp fresh garlic

2   16 oz cans of Chili beans, undrained

2    6 oz cans of tomatoe paste

2    cans of  light red kidney beans, drained and rinsed

3 cups of water

2  TBS of chili powder ( more or less to your liking)

2   tsp salt

1/4     tsp pepper

1. cook and drain beef

2. sautee onion and garlic in a large soup pot

3. add meat and stir

4. add the chili and kidney beans, water, seasonings . Stir.

5. cook on med-high until heated thru

6. simmer on low until ready to serve.

Serve hot with your condiments of choice. ( sour cream, cheese, etc.)

Yields: 10 large servings

Homemade Cinnamon Raisin Bagels - 02:58, Monday, February 2, 2009

I tried my  hand at bagels today. It's been a while since I made these and my children *love* them! We really can't afford the expensive bagels at the store and they don't even compare to homemade ones!

These are really fun to make - so grab some kids and let them help out. :)

They do take some time to make, but once you get the hang of it, it's really very simple.

                    Homemade Cinnamon Raisin Bagels

4 1/4 cups flour

2 TBS yeast

1 1/2 cups warm water

3 TBS granulated sugar

1 TBS ground cinnamon

1 cup raisins

1 TBS salt

1 TBS white sugar

1. In a large bowl, proof  2 TBS yeast in 1 1/2 cups warm water

2. Add 1 1/2 cups flour ( I use half white/wheat), 3 TBS sugar , 1 TBS cinnamon, and salt.  Mix with mixer for about 3 minutes on high. Scrape sides of bowl often.

3. Add remaining flour  and 1 cup raisins, mixing in by hand until a moderately stiff dough forms.

4. Turn into a lightly floured surface and knead until elastic. ( about 5 minutes). Cover and let rest for about 15 minutes.

5.  Take the dough and divide into 12 portions. Shape into smooth balls.

6.  With your finger, poke a hole in the center and gently enlarge the hole whyile working the bagel into a uniform "bagel" shape. 

7.  This recipe yields 12 medium sized bagels. Place your shaped bagels onto a floured baking pan and cover and place in a warm place to rise  for 20 minutes.

8. While the bagels are rising, start a gallon of water to boil. Once it has boiled stir in 1 TBS granulated sugar. Reduce heat to a simmer.

9. When the bagels are ready, put 4 or 5 bagels into the water and cook for 7 minutes. Turning once.

10. Drain the bagels and place on a greased baking sheet .  Bake at 375 for 30  minutes.

Remove from baking sheet and cool -- serve warm or cool -- slice and spread with cream cheese if desired! 

These are so delicious and cost a fraction of the cost of purchasing them at the store!

Enjoy!

~ gloria ~

Oh my! How delicious! - 07:37, Friday, January 23, 2009

I was in the mood to bake something "new" today...... I took out my favorite cookbook: Betty Crocker's Old Fashioned Cookbook, ( out print - you can pick one up used thru amazon.com)  and found the recipe for this amazingly delicious  and finger looking good sweet bread.......... oh my goodness....... it turned out sooooooo good every bite was delicious........

It rose beautifully on the tile hearth by our wood stove........

 The whole house smelled like baking bread & cinnamon........

 I added icing to it for an extra sweet "touch".........

This recipe is a cinnamon swirl raisin sweet bread......... how good does this look, eh?

My family loves the cinnamon raisin bread we purchase at the Amish bakery, but they charge quite a bit for one loaf..... so I now know how to make my own and save a bit of $$!  We love this kind of bread the next day sliced and dipped in eggs  and baked for french toast!

                                                Cinnamon Raisin Swirl Bread

6 -  6 1/2 cups of flour ( I used half white/half wheat)

1/2 cup granulated sugar

2 tsp salt

2 TBS yeast

2 cups warm water

1/4 cup oil

2 eggs

1 cup raisins

1 TBS ground cinnamon

 Veggetable oil

1.  Proof the yeast by placing it in the warm water. Let sit for a few minutes then add  3 cups  flour, 1/3 cup sugar, the salt, oil, and the eggs.  Beat on low speed for 1 minute, scraping bowl often.  Beat on med speed for 1 minute.  Stir in raisans and remaining flour, 1 cup at a time to make dough easy to handle.

2. Turn dough on a lightly floured surface, knead for about 5 minutes or so , until smooth and elastic. 

3. Place in greased bowl , turn upside down.  Cover and let rise in a warm place until double in size. ( I place mine on the tile hearth by the woodstove)

4. Grease 2 loaf pans. Mix 1/2 cup granulated sugar with cinnamon.  Punch dough down, divide in half.  Flatten each half with hands and then roll into a rectangle approximately  18x9  inches.  Brush with oil, sprinkle half the cinnamon sugar mixture. Roll up tightly, beginning at 9 inch side .  Seal bread and fold ends under loaf.  Place loaf, seam side down in pan. Brush with oil. Let rise about 1 hour or so in a warm place.

5. Preheat oven to 375. Bake 30 minutes or until loaves are a deep golden brown and sound hallow when tapped.

6. Remove from pans & cool, ice or spread butter on top.

YIELDS: 2 loaves

 I hope your family enjoys this bread as much as mine did!

~ gloria ~

Pumpkin Cake - 08:27, Sunday, December 7, 2008

I am waiting for my children to finish up their evening chores, so we can trim the tree...  the girls and I put on the lights earlier and now we are anticipating the trimming...... meanwhile I baked a wonderful family favorite.... Pumpkin cake. This cake is so moist and delicious, it has a streusel in the middle and is so yummy it does not need frosting or icing. This is one of my husband's all time favorite deserts.

I will serve this after the tree is trimmed with some vanilla ice cream.

I hope you are all enjoying a wonderful evening at home

~ gloria ~

               _____________________________________

                      Streusel In - Between Pumpkin Cake

3 cups flour

2 tsp baking soda

1 TBS cinnamon

1 tsp salt

1 cup butter softened

2 cups granulated sugar

4 eggs

1 cup canned pumpkin

1 cup sour cream

1 tsp vanilla

Pumpkin Streusel

1/2 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp pumpkin pie spice, 2 tsp butter, softened. Mix all ingredients together until crumbly.

1. Heat oven to 350 and grease a bundt cake pan.

2. Mix dry ingredients together. Set aside. Beat butter and sugar until fluffy. Beat in eggs , one at a time. Add sour cream , pumpkin and vanilla.  Gradually beat in dry ingredients.

3. Spread half the batter in the pan.  Sprinkle streusel over batter, making sure streusel does not touch the sides of the pan.  Top with remaining batter making sure the batter touches side of pan.

4. Bake at 350 for approximately 1 hour or until knife inserted comes out clean.

5. Cool completey in pan for about 30 min and then remove. Dust with powdered sugar.

*This cake tastes even better when made earlier in the day when the cake has cooled enough to let the flavors to blend. *

A sanctuary from the world - 03:24, Tuesday, December 2, 2008

" The family meal table is a sanctuary.  It is a secret place from the daily word of strife.  On of the Hebrew words for "secret" is sod which comes from the word "yasad".  It means to "sit down together , a talk session, an intimate friendly convesation or a serious consultation, a company of persons in close secret talks. "  Families can enjoy this special time together at each evening meal.

  Psalm 23:5   " You prepare a table before me in the presense of mine enemies."  

Mothers we can prepare a table that is a sanctuary from the filthiness of the world.  Our husband and grown children may spend their day out in the work place. More often than not they are surrounded by filthy talk, jesting, immodesty an humanistic reasoning.  If they come home and turn on the TV, this conatimination of the world will only sink deeper into their spirits. But if they arrive home to a waiting table  -- a table  that welcomes them with good food, love, and fellowship, the filth of the day washes away.  As you communicate and talk about the things of the Lord, their souls and spirits are washed clean. "       ~ Nancy Campbell, The Family Meal Table & Hospitatlity Study guide, pg. 20

                  _______________________________________

I was blessed to grow up in a home where the family gathered each day for dinner together. It was not just a " Sunday meal" that we enjoyed once a week, but each night we would set the table and sit around as a family and share our day. I remember when I got old enough to have friends and eat at the homes of other families, I took notice that many did not eat together as a family. Kids grabbed something on their own, or families would sit in front of the TV.   I didn't appreciate the family meal table when I was a child in my family home, but now years later I look back upon that time as a treasured time in my life.

In talking to my 88 yr old father about the meal table he shared that he felt very strongly that it was so important for mother & father to sit down with the children and share a meal each day. He told me that is where values are passed down and where parents can get a feel for what their children are thinking and feeling.  I am grateful to my parents who in wisdom, chose to follow the "old paths" and held family dinner each day of the week.

Today, statistics show that families eat only a few days a week together. 

What has happened to the family meal table?

I am currently leading a study of Nancy's book on the Family Meal table and I have been blessed to read her thoughts on this special time of day. 

I have chosen to follow the tradition my parents gave me and we do eat together each night.  I too agree with Nancy and my dad that it is a wonderful time .  It is a sanctuary for us! It is a time to share our hearts and thoughts, and to put aside the world.

I do hope many of you are blessed with special moments around the meal table.

~ gloria ~

Amish Whoopie Pies! - 04:18, Sunday, November 16, 2008

We were first introduced to Whoopie Pies when we moved here to Missouri. I had never heard of them before. A local Amish  bakery was selling some and we were "smitten" with this "sandwich" style mini cake/cookie with filling in the middle. 

I am not sure "how" these came to be called "whoopie pies" but I figured some Amish mom had some leftover cake batter and decided to make something with it.......adding some leftover icing in the middle and perhaps one of her kids tried it and exlaimed " whoopie!!" ....

Just kidding, I really have NO idea how these came to be called Whoppie Pies, but they are fantastic. I bring these to potlucks for the kids and they are always a bit hit, and of course my kids at home love them too! They are fabulous with a big glass of milk!

This recipe makes about 4 dozen large sized pies. 

Chocolate Whoopie Pies:

1/2 cup shortening

1/2 cup softened butter

2 eggs

4 1/2 cups flour

2 tsp baking soda

1 cup water

1 cup cocoa

2 tsp vanilla

1 cup sour milk or buttermilk

Cream shortening, butter and sugar together. Beat in eggs. Add remaining ingredients and mix well.  Grease baking sheets. Bake at 350 degrees for 10 min.  Do not overbake. Cool

Filling:

3/4 shortening or butter softened

4 cups powdered sugar

1 tsp vanilla

water

Cream butter, add sugar one cup at a time... add vanilla and add as much water as desired.

Yields: about 48

You can wrap these individually in plastic wrap and they will keep overnight.

Enjoy!!

~ gloria ~

Menu Plan - 09:58, Wednesday, October 29, 2008

                                     This week's menu

Monday: Baked Potatoes, black beans & tossed salad

Tuesday: Homemade french fries and breaded fish

Wednesday: Baked Chicken, mashed potatoes & green beans

Thursday: Cinnamon Chicken, brown rice & corn

Friday:  Spaghetti & Meatballs, salad & garlic bread

Saturday:  Hamburger Veggie Soup & cornbread

Sunday:  Saucy Hamburger Patties, mashed potatoes & corn

Budget for the week:  $150  ( includes all needed food items for 3 meals a day)

Total cost of groceries for the week: $151

Blustery Fall Day - 05:43, Wednesday, October 22, 2008

It's been rainy and blustery the last few days....... the temps have come down.  Sweaters and light coats are being donned as it's dipped into the 50's........

Meanwhile, I am enjoying the beautiful maple tree that I look at outside my window each morning......it's a fire with red and orange leaves!

Since apples are presently "taking over" our farmhouse kitchen, I am digging thru my recipes and looking for yummy apple recipes to try...... we made  some wonderul Harvest Pound Cake with a Carmel Glaze that is TO DIE FOR delicous!!!!  Oh my!!   It's a heavy cake - but oh sooooooo good!

                                 Apple Harvest Pound Cake

2 cups sugar

1  1/2 cups oil

3 eggs

2 tsp vanilla

3 cups flour

1  tsp salt

1 tsp baking soda

1 tsp cinnamon

3 or 4 med apples peeled and chopped finely

1 cup chopped nuts ( optional)

Heat oven to 350 degrees. Grease and flour a bundt cake pan.  Beat sugar and eggs and vanilla in large bowl and stir in flour baking soda, and cinnamon until smooth. Stir in apples and nuts.  Spread out in pan.  Bake 1 hour and 10 min or until knife inserted comes out clean. Cool 20 min or so and then remove from pan.  Spoon cooled glaze over warm cake. Serve warm or cool.

Glaze: 1/2 cup butter, 1/2 cup brown sugar, 2tsp milk.  Heat all ingredients to boiling.  Boil for 2 min and stir continously. Cool  completely before drizzling over cake.

I hope you all enjoy  making wonderful creations for your loved ones to enjoy!

Praising Him,

 ~ gloria ~

Easy Homemade Root Beer - 06:30, Monday, October 20, 2008

Our family enjoys root beer and this is a ridiculously easy recipe to use for delicious homemade root beer. I have tried various recipes and this is the easiest and tastiest by far! This recipe is found on the back of the root beer extract box from McCormick brand spices and extracts. I purchased mine at Walmart.

                 Easy Homemad Root Beer

1 1/2 cups water

3/4 cups sugar

1   1/2 tsp root beer extract

1 bottle ( 1 liter) Club Soda

Bring water to boil and stir in sugar and extract. Cool in fridge completely.  When ready to serve, slowly pour soda into root beer mixture until well blended.

Fabulous!!

~ gloria ~

Pumpkin Cornbread - 02:27, Monday, October 13, 2008

We love pumpkin around here!  A friend of mine posted this recipe on her blog. We tried it last night and it was fantastic!! It's almost good enough to serve for desert!!  This recipe is from www.recipegirl.com

1/2 cup flour

1/2 whole wheat flour

1 TBS baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup cornmeal

2 eggs

1 cup canned pumpkin puree

2/3 cup brown sugar

1/4 cup oil

1 TBS molasses

Preheat oven to 400 degrees. Generously grease a 10 inch square baking dish.  Combine dry ingredients and set aside.  Beat eggs, whisk in pumpkin sugar and oil and molasses.  Make a well in the dry ingredients and add pumpkin mixture and blend just enough, do not overmix. Bake for 30 minutes.

Enjoy!

~ gloria ~

Rootbeer Cookies! - 01:01, Tuesday, October 7, 2008

This was a new recipe we tried and it's a keeper! These are fabulous and not just the ordinary run of the mill cookie!! My kids LOVED them!  The rootbeer used in the recipe is concentrate/extract not the rootbeer / pop you buy to drink. You can purchase the extract at the supermarket where the extracts are sold. ( next to vanilla)

The frosting/ icing is rootbeer flavored too!

YIELDS: 4 dozen

                                   Rootbeer Cookies

2 cups brown sugar

1 cup butter softened

2 eggs

1/2 cup buttermilk

2 tsp rootbeer concentrate/extract

3 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

Icing:

2 cups powdered sugar

1/3 c up butter melted

2 TBS hot water

1  1/2 tsp rootbeer extract

Cream sugar, butter and eggs. Add rootbeer and buttermilk. Combine dry ingredients and add to creame mixture.  Mix until  smooth.  *Refrigerate dough for 1 hour*.  Bake on ungreased cookie sheet at 400 degrees for 6-8 minutes. Cool completely before icing.

Glaze/Icing: Melt butter in pan, remove from heat and add hot water, rootbeer concentrate and sugar.  Stirl until smooht. Spoon over cooled cookies.  If glaze gets too thick you can reheat over low heat.

Enjoy!

~ gloria ~

~ Baked Maple Pears ~ - 08:16, Saturday, September 20, 2008

   Since we have been blessed with an abundance of pears  ~~ I have been trying out all kinds of yummy pear dishes...... this one is a very mellow deseret, that has NO sugar and is wonderful served hot out of the oven with some vanilla yogurt............or a great topping for some vanilla ice cream.....

                                               Maple Pears

3 medium pears, peeled and cubed

1/4 cup sliced almonds

2 TBS toasted wheat germ ( I just put in a pan and cook on stove top for a few  min till toasted)

1 TBS butter melted

1/ 2  tsp vanilla extract

                        Topping:

1  1/2 cups vanilla yogurt

4 1/2  tsps maple syrup

In a large bowl, combine first 6 ingredients, transfer to a greased 1 quart baking dish. Bake, uncovered at 350 for 30 min, until pears are tender.

In a small bowl combine yogurt & maple syrup, serve over warm pears

YIELDS: 4 servings

Enjoy!

~ gloria ~