NW Bartlett Pear Lattice Coffeecake


1 large fresh Red or Yellow NW Bartlett Pear, cored and sliced 
1/2 cup sugar, divided 
2 tablespoons flour 
1 teaspoon grated orange peel 
4 cups buttermilk baking mix 
1/2 teaspoon ground cardamom 
2 eggs 
3/4 cup milk


Toss pear with 2 tablespoons sugar, flour and orange peel. Combine baking mix, 6 tablespoons sugar and cardamom. Beat together eggs and milk; add to dry ingredients and stir until mixed. Turn out onto lightly floured surface and knead gently a few times. Cut off 2/3 of dough; pat on bottom and 1 inch up sides of 8-inch spring-form pan. Arrange pear slices over dough. Roll remaining dough into ropes and arrange, lattice-fashion, on top of pear slices. Bake at 375° F. for 40 to 45 minutes or until golden.


Pear Walnut Cake


2 fresh USA Bartlett pears, cored 
1 cup packed brown sugar 
1/2 cup shortening 
1 egg 
1 teaspoon vanilla 
2 cups flour 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon salt 
1/2 teaspoon baking soda 
1/2 cup milk 
1/2 cup chopped walnuts (pecans may be substituted) 
Broiled Maple Topping


Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended. Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly. 

Broiled Maple Topping 
Melt 1/4 cup butter or margarine in small saucepan. Remove from heat. Stir in 1/2 cup packed brown sugar, 2 tablespoons milk, 2 tablespoons maple flavored syrup, 1 cup flaked coconut, and 1/2 cup chopped nuts. 

Makes about 1 1/2 cups. 

For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full. Bake at 350° F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired. 

Makes 18 cupcakes. 

Caramel Frosting 
Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1-2/3 cups sifted powdered sugar, until of spreading consistency. 

Makes about 1 cup.


Red Anjou Pie


4 firm ripe Northwest Red Anjou pears, cored and coarsely diced 
1/2 lemon, juiced 
1/3 cup granulated sugar 
1/3 cup all purpose flour 
1 teaspoon ground cinnamon 
1/2 cup diced dried apricots 
1/2 cup finely chopped pecans 
Pastry dough for double crust pie 
2 tablespoons butter, cut into small pieces


Pre-heat oven to 350° F. Gently toss diced pears with lemon juice. Mix together sugar, flour, cinnamon, apricots and pecans. Gently mix together pears and dry ingredients. Pour into prepared bottom pie crust. Dot top of pear mixture with butter pieces. Top either with a full crust, or cut top crust into lattice. Crimp crust edges. If using a top crust, cut several slits to vent the pie. Bake at 350°F for 45-50 minutes, or until golden brown. Remove from oven and cool on rack.