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Red Velvet Crinkle Cookies
Slow Cooker Peppermint Hot Chocolate
Almond Gingerbread Cookies
Peppermint Truffle Cookies
Russian Fall Soup
Tangy Lemon Breakfast Fruit Strata


1 1/3 c. 1% milk
3 eggs
2/3 c. low-fat sour cream
1/2 c. sugar
1/4 c. lemon juice
1 1/2 t. grated lemon peel
1 1/2 t. vanilla
1 t. ground cinnamon
1/2 t. salt
4 slices white bread, crust removed, torn into small pieces, divided
3/4 c. sweetened dried cranberries
1 pear, peeled, cored, cut into 1/4-inch-thin slices
3/4 cup hazelnuts, toasted, skin removed, chopped
2 T. sugar
1/2 t. ground cinnamon


Preheat oven to 350F. Whisk first 9 ingredients in medium bowl until smooth; set aside.

Place 3/4 of bread pieces in greased 8-inch square pan. Layer cranberries, remaining bread pieces and pears in pan. Pour milk-mixture over pears.

Mix hazelnuts, sugar and cinnamon in small bowl. Sprinkle over mixture in pan.

Bake 45 to 55 minutes until golden and knife inserted into center comes out clean. Let stand 5 minutes before cutting.

All materials are courtesy of Cranberry Marketing Committee, Hazelnut Council and Pear Bureau Northwest.

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Published in the January 25, 2006 issue of Farm World.