From Breakfast at Whitefish Bay Farm II cookbook

Two favorite guest recipes "Swedish Baked Pears" and "Orange Juice Bread" will whet your appetites!

Swedish Baked Pears

6 red pears
8 tablespoons unsalted butter
8 tablespoons sugar
2 tablespoons flour
2 tablespoons half and half
1/4 cup slivered almonds
Nutmeg

    Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
    Wash, core and thinly slice the pears. Place them in the prepared pan.
    Melt the butter, stir in the sugar and keep stirring until the sugar dissolves. Add the flour and stir. Then add the half and half and stir. Pour sauce over the pears. Sprinkle the top with the slivered almonds. Bake for 30 minutes.
    Serve warm in small bowls sprinkled with the nutmeg. Serves 6.

Orange Juice Bread

1/2 cup butter or margarine
1 1/4 cups sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup orange juice
1/4 cup milk
1 teaspoon lemon peel
1 teaspoon orange peel
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon orange juice

    Preheat oven to 325 degrees Fahrenheit. Spray three small loaf pans with non-stick cooking spray.
    Cream butter or margarine and sugar. Add eggs and beat well. Sift flour and baking powder together. Combine orange juice and milk. Add the flour to the creamed mixture alternately with the orange juice and milk. Beat until very smooth. Beat in lemon peel and orange peel.
    Spoon into prepared loaf pans. Bake for 45 minutes checking after 40 minutes. Bread is done when a toothpick inserted into the center comes out clean.
    During the last 5 minutes of baking, prepare the glaze. In a small saucepan over low heat, combine the sugar, lemon juice, and orange juice. Stir and blend until the sugar is melted and ingredients appear clear. Remove the bread from oven and spoon glaze immediately over warm bread dividing glaze equally among the three loaves. Cool completely in pan before removing and slicing. Freezes well.  3 small loaves.

Note:  Orange Juice Bread is especially good for breakfast when served with a seasoned egg dish. It is also good as a part of an afternoon tea. Also, a slice of Orange Juice Bread topped with fresh strawberries and whipped cream creates a decadent dessert. The bread is sweet but very moist and light with a nice citrus tang.

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A recipe sample from the cookbook, "Tried and True" Lamb Recipes

A favorite "tried and true" recipe is "Marinated Leg of Lamb a la Erv".

Marinated Leg of Lamb a la Erv

1 (5-7 pound) leg of lamb

1 cup red wine
1/2 cup oliveoil
1/4 cup lemon juice
2 - 3 cloves minced garlic
1 tablespoon sugar
1 teaspoon EACH parsley, thyme, rosemary and basil
1 teaspoon hot pepper sauce
1 bay leaf

    Mix all ingredients (except lamb) in a large self sealing plastic bag. Add lamb to bag. Marinate lamb in refrigerator 24 - 48 hours turing occassionally.
    Remove lamb from refrigerator and allow lamb and marinade to come to room temperature (about 60 - 90 minutes).
    Preheat oven to 325 degrees Fahrenheit. Spray roasting pan with non-stick cooking spray. Place lamb on baking rack in pan. Roast uncovered 25 minutes per pound or until meat thermometer registers 150 degrees Fahrenheit for medium rare or 160 degrees for meduim. Baste with 1/4 cup marinade every 20 - 30 minutes.
    Allow lamb to rest, covered, for 15 minutes before carving and serving. 6 - 8 servings.

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