"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Glazed Pear Shortcake for mini shortcake pan Recipe

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This recipe for Glazed Pear Shortcake for mini shortcake pan, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Sunday, August 23, 2009


1 can 16 oz Bartlett pears in syrup

1 3/4 cups flour
1/2 cups plus 2 tbsp sugar
1 3/4 tsp baking powder
1/4 tsp salt
6 Tbsp butter, melted
3/4 cups milk
1 tsp cinnamon
2/3 cup whipping cream, optional

Heat oven to 400 degrees

Lightly spray mini shortcake pan with cooking oil. Drain pears, then pat with paper towels. Reserve syrup. In bowl mix together flour, sugar, baking powder, salt. Cut in butter until well blended. Pour milk over the flour mixture. BLed with fork until well mixed. Fill each shortcake hold 2/3 full. PLace a sliced pear section over each shortcake hole. Brush with the reserved pear syrup. Sprinkle the top of each shortcake with cinnamon.

Bake 8 minutes or until tops spring back when lightly touched. Cool up to 10 minutes. Remove from pan and serve with whipped cream. decorate with sprinkles, nuts, shaved chocolate or coconut. When pan has cooled wipe clean with cloth or paper towel.

Makes 24 mini shortcakes




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