Pear Bread

3 Cups All-purpose Flour

1 tsp. baking-soda

1/4 tsp baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

3 eggs, slightly beaten

3/4 cup vegetable oil

2 cups sugar

2 cups peeled and diced pears,

(if you don't have fresh, I have used canned pears, with all the juice drained off.)

2 tsp. vanilla

1 cup chopped pecans or walnuts

Preheat oven to 325

grease and flour two 8 1/2 x 4 1/2 loaf pans

combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.

Mix eggs, oil, sugar, pears and vanilla in a small bowl, add to flour mixture, stirring just until moistened. Stir in nuts, Spoon into pans. Bake 1 hour or until toothpick comes out clean.

Hint: bake with a glass bowl of water in the oven to create moisture and prevent hard crust.

Cornbread Salad

I have to admit the first time I saw this salad,

I thought someone it was scary, but it is a tasty treat. Give it a try.

2 Green Peppers (chopped)
2 medium onions (chopped)
2 medium tomatoes (chopped)
2 pounds sausage or bacon browned and drained
1 pan your recipe cornbread
1 cup (more or less) mayo
½ cup pickle relish

C. J.'s Carolina Pulled Pork

1 Boston Butt (bone-in pork shoulder) 5 to 7 lbs.

Rub
¼ cup packed brown sugar
¼ cup paprika
3 tbl. sp. cracked black pepper
3 tbl. sp. course salt (kosher salt)
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. cayenne pepper


- Sprinkle shoulder with rub on all sides. Rub in well. Let stand in refrigerator over night.
-Set up grill for indirect grilling and pre-heat to medium low. (approx. 200-225)
-Add one cup hickory chips. (soak in water for 1/2 hr.). Place pork fat side up on grill away from direct heat and cover grill. Baste with mop sauce and add charcoal and hickory chips once an hour.
-Cook until very tender. (internal temp. 160 min.)
-Transfer pork to cutting board and cover loosely with aluminum foil. Let rest for 15 minutes.
-When ready to serve, pull off skin and fat. Discard fat and finely chop the crisp skin to add to pulled pork. (The skin with the rub is the best part!)
Pull the pork into small pieces along the grain using your fingers or a fork.Transfer the pork to a large bowl or roasting pan and mix

This is one of the best barbecue. I have learned there are a lot of different kinds of barbecue.

C.J. made this and brought it to work, we just about foundered on it.

Give it a try!

Apple Dapple Cake

A guy that I work with, C. J. is a single dad and a heck of a cook. I always tell him he will make a great wife someday. C. J. is from the South and he has a thick accent, he cracks me, but he is a great cook and dad. He brought this cake for my birthday a couple of weeks ago. Holy Cow! Try it out you will not be disappointed.

3. c. all purpose flour
1. t. salt
1. t. soda
1. cup pecans, chopped
1 c. wesson oil
2 c. sugar
3 eggs
2 t. vanilla
3 cups raw apples, peeled and chopped fine

Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.
Sauce
1 cup packed brown sugar1/4 cup milk3/4 cup margarine(1 1/2 sticks)
Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

Hot Chicken Salad

1 whole cooked Chicken (I roast mine in the oven, with whole garlic cloves and a lemon in it's rear, (can I say rear?)

diced celery

diced onion

sour cream

maonaise

salt and peper

Pecan Pie Bars

2 cups flour
½ cup powdered sugar
1 cup butter softened
1 can sweetened condensed milk (14 oz.)
1 egg
1 teaspoon vanilla extract
1 6oz package toffee bits
1 cup chopped pecans

Preheat oven to 350 degrees

In medium mixing bowl, combine flour and powdered sugar, cut in butter until mixture resembles coarse corn meal. Press firmly on bottom of 9”x13” pan. Bake 20 minutes. Meanwhile, in medium mixing bowl, beat sweetened condensed milk, egg and vanilla. Stir in toffee chips and pecans. Spread evenly over prepared crust. Bake 25 minutes or until golden brown. Cool, chill thoroughly. Cut into bars. Store in refrigerator.

Peach Cobbler
4 cups peeled and sliced peaches
2 T. lemon juice
1/2 cup sugar
1/2 t. cinnamon
1 cup milk
1 cup s/r flour
1 cup sugar
1 stick butter or margarine
Preheat oven=2 0to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while making pie ingredients.
Pour the two T. lemon juice over the peaches. Stir to coat. Pour 1/2 cup sugar over peaches. Stir. Heat in microwave for 1 minute so that sugar begins to melt.
Mix together 1 cup flour, 1 cup sugar, and cinnamon until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour peaches on top of batter.

DO NOT STIR! Sprinkle a tablespoon of sugar over pie.
Place in 350 oven and cook for 55 minutes or until golden.
If you don’t have fresh peaches or just want an easier way to do this, substitute the following for the fresh peaches:
Easy Day Cobbler
1 29 0 z. can sliced peaches in syrup
1 T. lemon juice
This can be substituted for fresh peaches.