This month I am starting to share recipes that my wife Katy and I enjoy and use often. I am more of a no recipe cook, so some of mine will be dishes I have been cooking for decades, and it will take a little attention to detail to capture the proportions and processes. Katy, on the other hand, cooks only with recipes, even for items like today’s feature, which she has done hundreds of times. Check out Katy’s Pear Bread:
Katy’s Pear Bread
1 cup Vegetable Oil
2 Cups Sugar
4 Eggs
2/3 cup Water
4 cups Pear’s *
3 ½ Cups All-Purpose Flour
2 tsp. Baking Soda
1 tsp. each – Salt and Nutmeg
2 tsp. Cinnamon
For pears, I peel and slice then shred with Food Processor. They will be wet; I squeeze dry a bit or drain in colander.
Mix together oil, sugar, eggs and water. Add pears, then flour and spices. Bake at 350 for 1 hour. This recipe makes 3 Loaf Pans. Spray well with Vegetable Spray before pouring in batter.
This will look too liquid, don’t worry – bakes up great! Cool in pan about 10 minutes before removing from pan.
*Instead of pears, you can make banana or pumpkin bread – about 2 cups only needed for those.
ENJOY!
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