Prepare the Almond Crumble: While the pears bake, melt the butter in a small saucepan over medium heat. Add the oats and almonds, stirring until lightly toasted and fragrant, about 3 minutes. Stir in the maple syrup and cream, and cook until the mixture thickens slightly, about 3 minutes. Remove from heat and stir in the cinnamon and salt. Transfer to a bowl to cool. To Serve: Place warm pears on plates, top with whipped cream, and sprinkle with the almond crumble. Chocolate Cake by Maria Herr Ingredients • 1 ¾ cups flour • 2 cups white sugar • ¾ cup cocoa • 1 ½ tsp baking powder • ½ tsp salt • 2 eggs • 1 cup milk • 1 ½ tsp vanilla • 1 cup boiling water Directions Preheat oven to 350°F. Mix dry ingredients together in a bowl. Add eggs, milk, oil, and vanilla, then mix until smooth. Stir in boiling water. Pour into a greased tube pan and bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean. Harvest Layer Apple Crisp Apple Crisp is a Thanksgiving favourite, right along with Pumpkin Pie. This is my twist on the classic — not only is there a layer of topping on the apples, but we start with a base layer of the topping as a crust! Your family will love it. Ingredients • 5 large apples, sliced • 2 tbsp granulated sugar • 1 cup rolled oats • 1 cup packed brown sugar • ½ cup all-purpose flour • ½ tsp cinnamon • ½ cup butter • Pinch of salt Directions Preheat oven to 375°F. Peel and slice the apples. Add granulated sugar and a little extra cinnamon, then toss to coat. For the topping and crust layer, combine oats, brown sugar, cinnamon, salt, and flour. Mix well, then cut in small portions of butter. Press half the mixture into a 9x13-inch baking pan to form a crust. Spread the apple mixture evenly over the crust layer. Top with the remaining oat mixture. Bake for 35 minutes. Serve warm with vanilla ice cream or whipped cream. Note: This recipe works beautifully with other fruits such as peaches, apples with cranberries, or pears.
Baked Pears with Maple Syrup and Almond Crumble by Briwood Farm Market Staff
Ingredients Baked Pears • 4 pears, halved • 2 tbsp unsalted butter • ½ cup maple syrup
• 1 tsp pure vanilla extract • ¼ tsp ground cinnamon Almond Crumble • 2 tbsp unsalted butter • ½ cup rolled oats • ¼ cup sliced almonds • 2 tbsp pure maple syrup • 1 tbsp heavy cream • ½ tsp ground cinnamon • ¼ tsp fine sea salt For Serving • Whipped cream Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. Prepare the Pears: Using a melon baller or spoon, scoop out the seeds from each pear half. Arrange the pears cut side up on the prepared baking sheet. In a small saucepan, melt the butter over medium heat. Stir in the maple syrup, vanilla, and cinnamon. Brush the pears generously with the mixture, then turn them cut side down. Bake until tender, 15–20 minutes.
So good you might
just cry over it!
Mistyglen Creamery milk is processed on our Belmont farm, only a few hundred feet from the cows who produce it. • Whole minimally processed Milk • Whole minimally processed Chocolate Milk • Fresh Cheese Curds every Wednesday and Friday including 13 flavours • Minimally processed traditional cup set yogurt Yogurt and milk packaged in glass with return.
BRIWOOD HOLIDAY COOKBOOK – 30 – HOMETOWN ST. THOMAS
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