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Henry County’s Cooking
with Pears


Special photo

  It’s the season to enjoy pears, a fall favorite for many reasons. They are versatile, showing up in everything from salads to roasted dishes and beyond. They are nutritional powerhouses being an excellent source of fiber, a good source of vitamin C, fat free, cholesterol free and sodium free. All this for a measly 100 calories! If you have some favorite pear recipes, please send them in as we would love to try them out.

For more of this week’s recipes in the printed edition,
get your copy here!


Pear Bread

3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears
1 teaspoon lemon juice
1 cup chopped walnuts 

  In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).

  Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For more of this week’s recipes in the printed edition,
get your copy here!




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