Dried Pear Hazelnut Loaf Food

DRIED PEAR HAZELNUT LOAF

Steps:

• Heat oven to 375°F. Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder and salt. In medium bowl, beat buttermilk, 6 tablespoons butter, the vanilla, lemon peel, gingerroot and eggs with wire whisk until well blended. Stir into flour mixture until blended. Stir in pears and hazelnuts. Spread batter in pan.
• In medium bowl, mix brown sugar and 1/4 cup butter until blended. Stir in 2/3 cup flour; pinch with fingers until clumps form. Sprinkle topping over batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 25 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over loaf. Let stand 10 minutes.

PEAR, DATE AND HAZELNUT LOAF

Steps:

• Put the oats in a bowl, pour in the milk and soak for 30 minutes.
• Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper.
• Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.
• Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
• Makes approximately 12 slices.

PEAR HAZELNUT LOAF, MINI-BUNDTS, OR MUFFINS

Steps:

• NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
• Preheat oven to 400°F for muffins, mini loaves and mini Bundts. Or, 375°F for a 9x5 metal loaf pan. (Reduce oven temperature to 350F for Pyrex loaf pan).
• Coat pan(s) with cooking spray.
• Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
• Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
• Add pears and toasted hazelnuts. Stir just to combine; do not over mix.
• Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
• Bake until golden brown and a wooden skewer inserted into the center comes out clean,.
• NOTE BAKE TIMES FOR DIFFERENT PAN SIZES: .
• 22 to 25 minutes for muffins or mini Bundts,.
• 35 minutes for mini loaves baked at 400F,.
• 1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350°F for Pyrex.
• Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
• Tips & Notes:.
• Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
• No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Pan Options: Each of these recipes will make 1 large loaf (9-by-5-inch pan), or 3 mini loaves (6-by-3-inch pan, 2-cup capacity), or 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake), or 12 muffins (standard 12-cup, 2 1/2-inch muffin pan).

PEAR, HAZELNUT & CHOCOLATE CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
• Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.