Stud each pear quarter with a few whole cloves. Put into sterilized 1 quart glass jar with screw lid. Combine reserved pear syrup, sugar, and cinnamon drops in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 15 minutes, stirring occasionally. Add a few drops of red food coloring, if deeper red color is desired. Let cool for about ½ hour, and then pour over studded pear quarters and seal. Refrigerate. Serve as a condiment for ham or other meats, or as a topping for ice cream. This makes about 10 pear quarters and will keep in the refrigerator about 1 week. Note: You must make this addition to your holiday table at least one day ahead, in order to get the pears to absorb the clove and cinnamon flavor and the bright red color. This will be a dramatic addition to your meal! Enjoy!
Added: 883 days ago by
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Beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add 2 1/2 cups sugar, continuing to beat until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition. Stir together 3 cups self-rising flour and 3 tablespoons unsweetened cocoa powder. Add to butter mixture alternately with 8 oz. sour cream, beating at low speed just until blended. Stir in 2 teaspoons vanilla and (2) 1-oz. bottles red food coloring. Stir until well blended. Divide batter into 4 equal parts, and pour batter into (4) 9-inch cake pans that have been greased and floured. Use 2 racks to bake the 4 layers in a 350 oven for 20 minutes, or until a toothpick inserted in each comes out clean. Remove cake pans from oven and set aside and cool to room temperature before frosting. Now, make your Cream Cheese Frosting. You will find an upload for this recipe in bettyskitchen, preceding this upload. Chill the Cream Cheese Frosting, and then assemble your cake. Remove each layer of cake from its pan, one by one, and place them on a nice cake stand. Spread Cream Cheese Frosting between the layers as you assemble your cake. Next, spread Cream Cheese Frosting around the sides of the cake, and finally on top. Swirl the frosting on the top and sides for a nice look. (I put 4 skewers, extending through the layers to make sure the cake would not shift before it had time to set up.) Place the cake in a refrigerator to firm up. This cake takes a lot of space, so you may have to dispense with the skewers or make only a 2-layer cake on a flat cake dish. (I removed a shelf from my refrigerator in order to accomodate the cake, after covering it with plastic wrap.) Keep the cake refrigerated, because the frosting is not meant to sit at room temperature. If you cannot use all of this cake at one time, you may cut it into usable chunks and freeze them. This is a gorgeous cake, and I think you'll love it! Happy Valentine's Day to Rick--and to all of you!!!
Added: 884 days ago by
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In a large bowl, stir together 2 cups whole cashews, 1/8 cup sugar, 2 tablespoons melted butter, ½ teaspoon salt, 1/8 to ¼ teaspoon ground red pepper, and 2 teaspoons Worcestershire sauce. (Reduce the salt, if your cashews have already been salted.) Spread in a lightly greased 13-inch by 9-inch by 2-inch Pyrex dish or baking pan. Bake at 350 degrees (F) for 8 to 10 minutes, stirring once or twice during baking. (Bake only about 8 minutes, if your cashews have already been roasted.) Spread cashews on waxed paper to cool. Sprinkle cooled nuts with ½ tablespoon sugar. Pour into a nice serving bowl and serve when desired. You may store these for a couple of weeks in a jar with a screw-on lid, or in a zip-lock bag. Enjoy!!!
Added: 884 days ago by
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In this video, Betty demonstrates how to make a gorgeous and luscious condiment for your holiday table—Clove-Studded Red Cinnamon Pears. These are super easy, because you can use canned pears and just add a few spices for an awesome addition to your dinner!
Added: 913 days ago by
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