Yesterday, none of us ate very much. My daughter is recovering from her illness and the insurance company sent people to dehumidify our house. My husband and daughter made a run to Aldi last night, more or less to keep someone out of the way, and they came home with less than $20 worth of stuff, primarily carrots, broccoli, potatoes, coffee, generic peanut butter cereal and potato chips.
So my daughter had a big bowl of cereal and I did what I do when life gets overwhelming: I baked a cake.
I adapted the microwave blueberry cobbler from Eileen Bresslin's vegan cooking class to be a right-side up poire tarte tartin. The recipe has been posted for both, click the Eileen Bresslin link for her recipe and French for the tartin.
Let's see...
Angel's Microwave pear-butter cake
Mix in one microwave safe deep dish pie pan:
1/2 cup flour
1/2 cup wheat flour
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons baking powder
Add and stir:
3/4 cup milk
Melt:
About about 1/3 to 1/2 cup butter and pour evenly over mixture.
Add pears to top. And drizzle with honey. Microwave for about 15 minutes.
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