Spiced Craisin Pear Cake

Preheat your oven to 350°

Butter a bundt cake pan, then sprinkle the entire buttered surface with cinnamon sugar. This gives the entire outside of the cake a great, sweet crunch that caramelizes while baking.

In a large bowl whisk together the dry ingredients:

3-1/2c all purpose flour

1-1/2t baking powder

1-1/2t baking soda

a shake of salt

1t-1T pumpkin pie spice

In another large bowl, using a mixer, beat together:

3/4c soft butter

1-1/3c sugar

When eggs and butter are fluffy, beat in the following: 

4 lg. eggs

2t Mexican vanilla

1-1/4c sour cream

Gently fold in:

4 ripe Bartlett pears, cored and chopped

1c craisins

In a small bowl, combine this, for a pecan crumble topping:

1/2c brown sugar

1t-1T pumpkin pie spice

1c chopped pecans

Once the oven is ready, add the dry ingredients to the butter, egg and fruit bowl, working quickly, blend with a big, heavy wooden spoon or a silicone spatula. Pour 1/3 of the batter into the pan, top with 1/3 of the crumble topping. Repeat ending with a crumble layer.

Bake for 50-60 minutes. Cool, run a knife around the edge of the pan and flip onto a serving plate. This makes a festive breakfast, snack or dessert cake. . .Lin

Pears, Pecans and Cottage Cheese

This has become a favorite, quick, go-to of mine.

Since I don't have rules about certain foods being eaten only at a specific time of day, I'll have it for breakfast, an evening snack, lunch and even dinner if it sounds good.

Put some cottage cheese in a bowl, slice in a perfectly ripe Bartlett pear, dust well with pumpkin pie spice and a sprinkle of turbinado or coconut sugar for crunch, and to wake up the flavors. Grind some black pepper over this, add a good amount of grated Gruyere cheese and add some pecan (or walnut) halves or pieces.

Mmmm, it's really good. . .Lin