Pear Butter w/ Blood Orange

This pear butter is heavenly – pear flavored with a spicy nutmeg hint and it is slightly bitter due to the blood orange rind and juice.  It was the fastest round of canning I have done yet.  As I said before, I am addicted to canning and am looking for more unique combinations of jams, jellies, and butters.

The pear pulp before the blood orange juice was added – still quite yellow in color.

After adding the blood orange, the pear butter will turn into a lovely shade of pink.

Pear Butter with Blood Orange – modified from Blue Bell Canning

6 to 7 lbs pears (about 20 medium)
4 cups sugar
2 teaspoons grated blood orange peel
1/2 teaspoon nutmeg
1/3 cup blood orange juice

To prepare pulp: wash pears.  Core, peel, and slice pears.  Combine pears and 1/2 cup water in large saucepot.  Simmer until pears are soft.  Puree using a food processor or food mill, being careful not to liquefy.  Measure 2 quarts pear pulp.

To make butter: Combine pear pulp and sugar in large saucepot, stirring until sugar dissolves.  Add remaining ingredients.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot, sterilized jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process for 10 minutes in a boiling-water canner.  

French Toast Waffle Sandwiches

French Toast Waffle Sandwiches are this households’ favorite brinner food – they are easy, filling, and fun to make.  The best part is that each person can tailor this meal to his or her flavors.  
First, start with dry bread.  You can dry it in the oven for a few minutes, if need be.  
Next, choose your schmears.  These were our options for this brinner. 

Greta got peanut butter and pear butter.  
Eric and I both had almond butter and pumpkin butter.  Spread your toppings on your bread, then put your sandwich together.  

In a bowl, beat 1 egg plus a couple tablespoons of milk, a sprinkle of cinnamon, and a splash of vanilla, per sandwich.  Soak the sandwich, flipping to allow both sides adequate egg mixture.  

Place soaked sandwich on a preheated waffle iron.  

Close, press down once to smash sandwich a bit, and cook until done.  On my waffle iron there is a light that turns from red to green when the waffles are done.  This is the perfect amount of time and even allows the edges of the bread to cook fully. 
Your waffle sandwich should be golden.  

Serve as is or with toppings.  
Eric opted for a Nutella spread on the top of his waffle sandwich. 

Greta’s happy little feet kicked all through dinner.  This is crowd pleasing meal and so easy to tailor to specific palates.  Next time I am going to try a more savory combination of goat cheese and figs on the inside.  

Mommy’s Medley Banana-Peach Pancakes

Greta has been a carb fiend lately and rather than loading her up on processed carbs, I like to bake for her whenever possible.  These are the pancakes I have been working on perfecting over the past six months.  I wanted whole grains, no added sugar, hidden veggies and/or fruit, and minimal ingredients.

These pancakes are moist, flavorful, and different flavors of yogurt and fruit or veggies are easily substituted.  I have done applesauce, pumpkin, sweet potato, strawberry, and blueberry versions of these.  Greta devours them every time.  I usually take the extras and freeze them in bags for her to take to daycare – it makes mornings a breeze.


Mommy’s Medley Banana-Peach Pancakes

Ingredients
1-1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 egg
1/4 cup plain yogurt
3/4 cup water
1 cup mashed banana & diced peaches

1. Mix dry ingredients in a bowl.

2. Mash 1 medium ripe banana and dice 1 small ripe peach (about 1 cup of fruit).

3.  Beat egg, mix with yogurt, water and mashed fruit.  Combine with dry ingredients in a few strokes.  Batter will be thick and lumpy.

4.  Pour 1/4 cup batter onto preheated, oiled pan.  Cook 2 minutes per side.  Patience and well-heated pan are essential here.  I used to always mess up the first three pancakes, and flip them early due to impatience.

5. Serve warm with desired toppings.  Suggested topping: no sugar added pear butter.

Greta approved pancakes.  

The recap:

Mommy’s Medley Banana-Peach Pancakes
Ingredients
1-1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 egg
1/4 cup plain yogurt
3/4 cup water
1 cup mashed banana & diced peaches

1. Mix dry ingredients in a bowl.  
2. Mash 1 medium ripe banana and dice 1 small ripe peach (about 1 cup of fruit).
3.  Beat egg, mix with yogurt, water and mashed fruit.  Combine with dry ingredients in a few strokes.  Batter will be thick and lumpy.

4.  Pour 1/4 cup batter onto preheated, oiled pan.  Cook 2 minutes per side.

5. Serve warm with desired toppings.