Photograph by Daniel Talonia
We are nearing the end of our fun at Kickin' it Old Skool blog-a-thon and the holidays have thrown me off of regular posting. So, here I am, rushing in under the wire to post on the second to last day of the year!
Day twenty-eight prompt: One Sentence Saturdays ~ Your Word for 2014
I am not sure what this will be yet. Words or phrases I'm still considering include Possibility; Contribution; Devotion; Dream. Act.
Day twenty-nine prompt: Sunday Selfie - Future You (I really enjoy this photo, and in the future I hope to have even more beautiful artistic experiences and performances.)
Day thirty prompt: Kickin' Recipes
Here's one of my favorite desserts, originally posted on Chowhound quite a while ago and known as "Galleygirl's Pear Tart" or "Laurie's Pear Tart":
Laurie's Pear Tart
3 or 4 ripe juicey pears....
Peel,core and cut into sixths, or eighths
1 stick butter
3/4 c. sugar
2 eggs, one at a time...
1 c. flour
1 teasoon baking powder
1/2 t. salt...
Add to butter mixture.
Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.
Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really.
I've substituted other fruit with wonderful results including, this summer, a combination of peaches and blueberries. Trust me, this is one delicious and moist cake!