Gingerbread Pear Trifle

adapted from sunset magazine 12/07

These are the ingredients for the entire dessert. Make sure you read the directions for each section, as the ingredient listed may be split between the components.

4 Tbsp. butter, softened

1 1/2 cups flour

1 Tbsp. baking soda

2 tsp. cinnamon

1 1/2 tsp. ground ginger

1 tsp. ground cloves

1 tsp. salt

1 1/4 c. sugar

4 large eggs

1/2 cup applesauce

1/2 cup molasses

1 Tbsp. plus 1/2 tsp. grated fresh ginger

1 Tbsp. vegetable oil

3 Bosc Pears (I used 6 and have used D'anjou)

2 Tbsp. light brown sugar

2 1/2 cups half and half (I used 1% milk)

3 Tbsp. cornstarch

1 tsp. vanilla

1 cup whipping cream (I used lite cool whip!)

2 tbsp. powdered sugar (omit, if using cool whip)

crystallized ginger, finely chopped (optional)

For gingerbread:

Preheat oven to 350. Spray an 8 x 8 baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 tsp. ground ginger, cloves and 1/2 tsp. salt. In a large bowl, whisk 3/4 c. sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 Tbsp. fresh ginger, oil and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until toothpick comes out clean, about 35 minutes. Let rest 5 minutes. Turn out onto rack and let cool. Cut into 1 inch cubes.

Cook pears: Melt 2 Tbsp. butter in a frying pan over medium heat. Add pears that are peeled, cored and sliced. Cook, stirring until soft. Stir in brown sugar, 1/2 tsp. ground ginger and 1/4 tsp. salt

For custard: In a pan over medium heat, whisk milk, 3 eggs, 1/2 cup sugar, cornstarch, 1/4 tsp. salt until thickened, about 10 minutes. Take off heat. Stir in vanilla and 2 Tbsp. butter.

Whip cream with powdered sugar and 1/2 tsp. fresh ginger (or substitute with cool whip).

Assemble trifle: Put 1/2 of the gingerbread cubes in a glass dish; Spoon 1/2 of the pears with liquid over the gingerbread. Pour 1/2 of the custard over the pears. Top with 1/2 of the cream and 1/2 crystallized ginger (optional). Repeat layers. Serve immediately or chill up to 1 day.

Corn Salad (Anne Seal)

Ingredients:
2 cans of whole kernel corn (drained)
1 cup mayonnaise
2 cups of shredded cheese
1/2 c. green bell peppers, chopped
1/2 c. red onion, chopped

Directions:
Mix all ingredients and chill. Mix in chili cheese Frito's when you are ready to serve, 9 oz bag crushed.

2009 Wrap Up

We had a very successful first year together as a recipe club. Here's the re-cap of theme's:

April- Italian, Kristen Borg's
May- Mexican, Megan's
June-European, Amy's
July- Hawaiian, Angela's
August- Grill, Stacy's
September-Asian, Alix's
October- Soup & Salad, Kim's
November- Comfort Food, Chele's

Chicken Tacos with Sour Cream Salsa

1 lb. chicken, cut in thin strips
olive oil
3/4 t. kosher salt
1 green or yellow pepper, sliced
1 red pepper, sliced
6" tortillas (I used corn to be more healthy, but you could also do this as a lettuce wrap and omit)
1 head lettuce, washed and separated

Toss chicken in mixture of crushed red pepper, ground black pepper, ground cumin, onion powder, 1/2 tsp salt and garlic powder to taste. In large skillet, coat with olive oil and cook chicken until done. Remove chicken from skillet and add peppers; cook for 3 minutes then return chicken to pan.

Sour Cream Salsa
1/2 c. sour cream (I used light)
lime zest and lime juice from one lime
3 T. cilantro, chopped
3 plum tomatoes, seeded and chopped

In a small bowl stir together sour cream, lime zest, lime juice, cilantro, tomatoes, and remaining salt.

To serve, line tortillas with lettuce, then top with chicken and pepper mixture; serve with sour cream salsa.