twenty-eight

Menu:
Baked Asparagus with Basalmic Butter Sauce
Roasted Cauliflower
Chicken Cordon Bleu
Sweet Potato Crescent Rolls

Pear Gingerbread

1/4 cup brown sugar
2 tbsp sugar
1tbsp butter
1 tbsp water
Combine in an ovenproof, microwavable casserole dish. Microwave on low until butter melts. Stir.

2 ripe pears (peeled, cored, and sliced)
Arrange on top of syrup in casserole dish.

1 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each ground nutmeg, allspice, salt.

Stir together and set aside.

1/3 cup butter (softened)
1/2 cup brown sugar
1 egg

In a mixing bowl beat together butter and brown sugar until fluffy. Add egg and beat another minute.

1/2 cup honey
1/2 cup buttermilk
Alternately add honey and buttermilk with dry ingredients to creamed mixture. Spoon over pears in baking dish. Bake in preheated oven at 350 until toothpick comes out clean, 30-35 min. Turn over on a platter. Serve warm or cold with whipped cream.

Triple Chocolate Pound Cake
Vanilla Ice Cream