here are the ones i made:[p]PEAR CAKE[p]1.5 c Vegetable oil
2 c sugar
3 c sifted flour
1 t salt
1 t baking soda
1 t cinnamon
1 t vanilla
2 c drained & chopped pairs (reserve liquid)
1 c chopped pecans[p]grease & flour a bundt pan.
preheat oven to 325F
combine oil, sugar & eggs and beat well.
sift together flour, salt, soda & cinnamon and add to creamed liquids.
add vanilla and fold in pears & pecans[p]bake 325F for 1hr + 20min
cool 20 min then place on rack to cool completely[p]Glaze:
1 T soft butter
1.5 c powdered sugar
2-3 T pear syrupe[p]blend butter & sugar with sufficient pear syrupe to make a smooth & slightly runny frosting.[p]
A good NY recipe is...[p]Dough Recipe
3½ cups (16 ounces) high-gluten flour
9 ounces warm water
1 tablespoon classico olive oil
1 teaspoon instant yeast
¾ teaspoon salt[p]Béchamel Sauce
4 T unsalted butter
4 T all-purpose flour
2 cups milk
1 small onion
2 cloves garlic
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste [p]Topping:
Make a thin bechemel sauce then I add preboiled sliced potatos (boil until they are soft but still hold their form 2 min in the microwave).
I add chopped fresh rosemary before baking, salt and black pepper, and drizzle with a good oilve oil just before serving.
bake 450 -500F 15-20min