MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raisin-Pear Strudel
Categories: Pastry, Fruits, Desserts, Citrus, Dairy
Yield: 8 Servings

1 1/2 lb (3 md) pears; peeled, diced
1/2 c Golden raisins (sultanas) *
1/2 c Pecans; chopped (opt)
3 tb Sugar
1 1/2 ts Lemon juice
3/4 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Salt
1/3 lb Phyllo dough; thawed
6 tb Butter; melted
1/4 c Crushed Italian macaroons
- (amaretti)
Confectioner's sugar
1/2 c Heavy cream; whipped

About 2 hours before serving: Peel and dice pears. In a
large bowl, toss pears with raisins, nuts (option) sugar,
lemon juice, cinnamon, cloves, and salt.

Brush each phyllo sheet with melted butter (keep remaining
sheets under damp towel until ready to use). On waxed
paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
(trim or overlap to make it this size). Lay another phyllo
sheet on top, continuing to brush each sheet with melted
butter and on every other sheet sprinkling the crushed
amaretti.

Preheat oven to 375oF/190oC.

Cut layered phyllo lengthwise in half, then cut each half
crosswise into 4 pieces to make 8 rectangles in all (use
ruler if desired to cut them even). Starting along a short
side of one rectangle, spoon 1/8 of the pear mixture side,
roll phyllo, jelly-roll fashion. Place roll, seam side
down, on large, ungreased cookie sheet. Repeat until all
rectangles and the pear mixture are used.

Brush rolls with remaining melted butter. Bake rolls 25 to
30 minutes until golden brown. Serve warm or cool on a
wire rack to serve later.

To serve, sprinkle with some confectioners' sugar and top
with whipped cream.

Serving Size: 8

* UDD Note: Soaking the raisins in a reasonable brandy
overnight adds a nice extra layer of flavour. This
highly optional step will depend on your tastes, the
availability of the brandy, and whether you think of
it in time.

Recipe from: http://www.cooks.com

Uncle Dirty Dave's Kitchen

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... "Meat isn't murder, it's delicious." -- John Lydon
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raisin Rats
Categories: Cookies, Snacks, Fruits
Yield: 36 Servings

2 ts Ground cinnamon
1/4 c White sugar
2 c All-purpose flour
1 c Packed brown sugar
1/4 ts Ground nutmeg
3/4 c Butter; softened
1 lg Egg
1 c Raisins

Set the oven @ 400?F/205?C.

Lightly grease cookie sheets. In a small shallow dish,
stir together the cinnamon and white sugar; set aside.

In a medium bowl, stir together the flour, brown sugar
and nutmeg. Cut in butter using a pastry blender or your
fingers, until the mixture resembles coarse crumbs. Add
egg, and mix into a stiff dough. It may take a minute or
two for the dough to come together. Mix in raisins. Roll
dough into 1" balls, and roll the balls in the cinnamon
sugar mixture. Place cookies 2" apart onto the prepared
cookie sheets.

Bake for 10 minutes, or until lightly brown just around
the edges. Remove from baking sheets to wire racks to
cool.

From: http://allrecipes.com

Uncle Dirty Dave's Archives

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... January 20, 2025 - Error Redux
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