Glazed Pear Shortcake Recipes

Steps:

• In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Grease and flour an 8-inch round cake pan.
• 3. Drain the pears.
• 4. Pat dry the pears with paper towels.
• 5. Reserve the syrup.
• 6. Stir flour, sugar, baking powder and salt in medium bowl until blended.
• 7. Cut in butter with pastry blender until mixture resembles coarse meal.
• 8. Pour the milk over the flour mixture.
• 9. Toss with a fork just until blended. Do not over mix.
• 10. Spoon batter into the prepared pan.
• 11. Smooth top.
• 12. Arrange pears over batter in circular pattern.
• 13. Brush with some of the reserved syrup.
• 14. Sprinkle with cinnamon.
• 15. Bake at 400 degrees F until wooden toothpick inserted in center of cake is withdrawn clean and top is golden brown, about 45 minutes.
• 16. Transfer to wire rack to cool 15 minutes.
• 17. Brush with reserved syrup.
• 18. Invert cake onto plate.
• 19. Remove pan.
• 20. Return to upright position on wire rack.
• 21. Cool until serving time.
• 22. Cut into wedges.
• 23. Serve with a dollop of whipped cream, flavored with ground cinnamon or nutmeg.
• 24. Or substitute ice cream (vanilla or peach) for the whipped cream.

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
• In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
• Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

Steps:

• Make biscuits:
• Preheat oven to 400°F. Sift both flours, sugar, baking powder, salt and baking soda into large bowl. Add butter. Rub in with fingers until mixture resembles coarse meal. Add buttermilk; stir to blend. Gather dough into ball.
• Gently knead dough on floured surface until dough holds together. Roll out dough on lightly floured surface to 1/2-inch thickness. Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll and cut out additional biscuits, making total of 24. Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
• Brush tops of biscuits with egg. Bake until biscuits puff and are light golden, about 12 minutes. (Can be prepared 8 hours ahead. Cool completely. Wrap in foil. Reheat foil-wrapped biscuits in 350°F. oven about 10 minutes before using.)
• Make pears:
• Toss pears with lemon juice in large bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Melt butter in heavy large skillet over medium heat. Add pear mixture and sauté until crisp-tender, about 6 minutes. Remove pear mixture from heat. Add whipping cream and brown sugar, then pear brandy. Bring mixture to boil. Cook until pears are tender and sauce thickens slightly, about 5 minutes. Divide pear mixture among 12 bowls. Top with warm biscuits and serve.

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
• On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
• Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
• In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
• To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

Steps:

• Combine the pears and the sugar and let stand for one hour.
• Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
• Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
• Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Steps:

• For pears:
• Preheat oven to 400°F. Combine first 6 ingredients in 13x9x2-inch glass baking dish; toss to blend. Cover dish with foil and bake until pears are tender, stirring occasionally, about 40 minutes. Uncover. Mix in cranberries and bake until cranberries are tender but still hold shape, about 15 minutes. Cool fruit mixture. Maintain oven temperature.
• For biscuits:
• Line baking sheet with parchment paper. Blend flour, cornmeal, 3 tablespoons sugar, baking powder, salt and baking soda in processor. Add butter; using on/off turns, blend until butter is cut into pea-size pieces. Add buttermilk; using on/off turns, blend until dough comes together. Pat out dough on floured surface to scant 3/4-inch thickness. Using 2 3/4-inch-diameter cutter, cut out 4 biscuits. Gather scraps; pat out to scant 3/4-inch thickness. Cut out 2 more biscuits.
• Arrange biscuits on prepared sheet; brush with beaten egg. Bake until golden brown and tester inserted into center comes out clean, about 15 minutes.
• Beat cream and powdered sugar in medium bowl to stiff peaks. Cut biscuits horizontally in half. Place bottoms on plates. Top each with pear mixture, whipped cream, then biscuit tops.

Steps:

• In a large bowl, mix the lemon juice with 2 cups of water.
• Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
• Drain pears and pat dry with paper towels.
• In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
• Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!