6 Bartlett or Bosc pears peeled cored and sliced.
Preheat oven to 435 F. Combine pears and cranberries in bowl.
Stir in orange zest, orange juice, maple syrup and sugar. Toss to coat
fruit.
Combine oats, flour and brown sugar in medium bowl. Cut in butter until
mixture resembles coarse bread crumbs. Sprinkle over fruit.
Bake in lower third of oven for 15 minutes, reduce heat to 375 F and
bake for another 30 minutes or until top is golden and juices are
bubbling. Serves six hungry fall hikers.
Ingredients:
Preparation
Recipe recorded from Christy Frances Schaffner in 1983
1 1/2 cups fresh cranberries
1 tablespoon grated orange zest
2 table spoons orange juice
3 tablespoons maple syrup
1/3 granulated sugar
1 cup rolled oats
1 cup all-purpose flour
3/4 cup brown sugar
1/2 cup butter
Christy Schaffner's Ginger
Cookies
1 cup butter or shortening
(or half of both), best with butter
1/3 or 1/2 cup brown sugar
2 1/2 or 3 cups bread flour
2 teaspoons baking soda
3 teaspoons ginger
1. Mix ginger, salt, 2 cups
of flour and baking soda together.
2. Add 3rd cup of flour
to mix
3. Grease sheet of waxpaper
4. Roll out on greased cookie
pan, about 1/4" thick
5. Put mixture in fridge
to harden
6. Cook at 325 or 350 degrees
Farenheit for five to six minutes.
Watch
carefully - they burn easily!
7. Remove cookies from pan
and serve to grateful children.
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Revised March 25, 2006 Contact web master for any
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