RECIPES OF THE WEEK

APPLE PEAR COFFEE CAKE

½ cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup (8 ounces) sour cream
1¼ cups chopped peeled apples
½ cup chopped peeled pear
1 cup packed brown sugar
1 tsp. ground cinnamon
2 Tbsp. cold butter
½ cup chopped pecans

In a large mixing bowl, cream ½ cup butter and sugar. Add eggs and vanilla; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in apples and pear. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

In a small bowl, combine brown sugar and cinnamon. Cut in 2 Tbsp. butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yield: 12-15 servings

 

GLAZED SPROUTS AND CARROTS

½ cup water
1 cup halved fresh brussels sprouts
2 medium carrots, sliced
1 tsp. cornstarch
½ tsp. sugar
¼ tsp. salt
1/8 tsp. ground nutmeg
1/3 cup orange juice

In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan. In a small bowl, combine cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil over medium heat; cook and stir for 2 minutes.

Yield: 4 servings