I hope you all are enjoying the cooler weather. This week, with pears getting ripe, this would be good.

BAKED ALMOND PEAR PUDDING

1/3 cup sliced almonds, toasted

3 eggs

3/4 cup all purpose flour

3/4 cup milk

½ cup butter, melted

½ cup sugar

½ t vanilla

1 t baking powder

1 t shredded lemon peel

½ t salt

1/8 t ground nutmeg

1 – 29 ounce can pears, chopped — if using fresh pears, 2 cups peeled, cooked, mashed

In a blender, blend ½ cup of almonds, add eggs, flour, milk, 6 T butter, ½ cup sugar, vanilla, salt, nutmeg, lemon peel, baking powder. Pour into a bowl. Stir in pears. Transfer mixture to 2 qt. baking dish. Sprinkle remaining 2 T butter. Bake in 400 degree oven for 25 minutes. Cool slightly. Serve warm with sweet whipped cream. Makes 10 servings.

APPLE-LEMON CHESS PIE

½ of 15 ounce folded refrigerated unbaked pie crust

4 eggs

1 cup sugar

1 cup unsweetened apple sauce

1 t fine shredded lemon peel

3 T lemon juice

2 T margarine, melted

1 T flaked coconut

1/8 t ground cinnamon

Whipping cream (optional)

Let pie crust stand at room temperature. Unfold and fit into pie plate. Flute edges. Line with foil on top. Bake at 450 for five minutes. Remove foil and bake five minutes.

For the filling — In a bowl, beat eggs a little. Stir in the apple sauce, sugar, lemon peel, juice, margarine, coconut, cinnamon and mix well. Place baked pie crust on oven rack. Pour in filling. Cover edges of pie with foil. Reduce oven temp to 350. Bake for 20-25 minutes. Remove foil. Bake 20 more minutes. Cool pie before cutting. If you like, put whip topping on it. 

•••

Have a great week, and like I always say, live, laugh and remember to spend time with family and friends. God bless you all.