Monthly Archives: October 2019

Pear Braid

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pearbraid

Pear Braid

My wonderful friends, Peg and Harve, gave me more pears from their tree again this year.  I could have eaten them all they were so sweet and juicy.  But I had just enough left to make this recipe and I had all the ingredients on hand without going to the store.

Now, I have to tell you that my husband’s favorite dessert all his life has been apple dumplings.  After eating this, he proclaimed that this was now his all-time favorite dessert.  WOW!  I’m really shocked at that statement, but it was an pretty awesome dessert.

We did eat it with a scoop of ice cream, but personally, I like it without better.  Art liked it with ice cream.

  • 1 sheet Puff Pastry, defrosted
  • 3 oz. cream cheese, softened
  • 1 teaspoon lemon zest
  • 3 medium pears, peeled, cored and sliced
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg / 3 T. water
  • 1/4 cup powdered sugar
  • 2 tablespoons milk or half & half
  • 1/4 cup apricot preserves

Preheat oven to 375 degrees.

Add your puff pastry sheet to a sheet of parchment paper.  Using a rolling pin, roll it out and extra inch and a half longer.  Use a knife to make strips on the two sides.

In a small bowl, add the cream cheese and lemon zest, mix to combine.  Spread it evenly down the middle of the puff pastry.

Add the pears to the top of the cream cheese layer.

In a small bowl, add the sugar, nutmeg and vanilla.  Mix with a spoon until all is combined.  Sprinkle half the vanilla sugar on the pear layer.  Reserve the remaining vanilla sugar to the top.

Start braiding the strips, folding them over each others length of the braid, pinching ends closed.  Brush with egg wash and sprinkle the remaining vanilla sugar on top.

Bake for 30 – 35 minutes.  Remove.  Let cool 15 minutes.  Mix up the glaze ingredients and add to the top of the braid.  (I didn’t use this, but it’s totally up to you if you want to use it or not.)

Serves 6 – 8 (depending on how big you cut them)

“The bottom line of every prayer should be, “Your will be done.”

 

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Almond Pork Chops with Honey Mustard

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almondporkchops

Almond Pork Chops with Honey Mustard

These are the most awesome pork chops I have ever eaten!  I don’t fix pork chops very often because I always think they are dry.  But not these.  They are so tender and juicy, we just devoured them.  And the honey mustard was just delicious with them.

This is also a very quick meal to prepare.  25 minutes from start to finish.  I used large porterhouse pork chops instead of the boneless pork loin, but that’s what I had in my freezer so that’s what I used.  I also made corn bread to go along side of them.  Awesome Sweet Cornbread which is also to die for.

If you don’t like pork chops, this will make you a lover of them.  You must try them!  Delicious!

  • 1/2 cup smoked almonds
  • 1/2 cup dry bread crumbs
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (1 in. thick and 6-oz. each)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard

In a food processor, process the almonds until finely chopped.  Transfer to a shallow bowl; add bread crumbs.  In another bowl, beat the eggs.  In a large resealable plastic bag, combine flour, salt and pepper.  Add pork chops, one at a time, and shake to coat.  Dip in eggs, then coat with almond mixture.

In a large skillet over medium heat, cook the cops in oil and butter for 5 minutes on each side or until a thermometer reads 160 degrees.  Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard.  Serve with the pork chops.

Makes:  4 servings

“In the midst of troubles, peace can be found in Jesus.”