Create seasonal magic using leftover Halloween candy in the Pearcasso Kids' Art Contest.
Yakima, WA (PRWEB) October 04, 2011
Kids love to play with their food, and with their bounty of Halloween candy they can perform some seasonal magic of their own. Starting with canned pears, they can turn their sweets into an entry to win art and school supplies in the Pacific Northwest Canned Pears Service Pearcasso Kids’ Art Contest. Just open a can of pears, spread the surplus candy on the table, and watch the kids’ imaginations conjure up fantastic creations. Visit facebook.com/eatcannedpears to see pear spiders, monsters and other inventions.
Two talented kids will win a SmileMakers® $100 gift certificate, and an organization (schools, scout troops, community clubs, etc.) can win up to $500 in supplies. No purchase necessary (you can also download a simple pear graphic from the contest site). Contestants take a photo of the finished ”masterpear” and follow instructions to enter http://eatcannedpears.com/pearcassocontest/. The Pearcasso Kids’ Art Contest is open to kids in two age categories: 5-12 and 13-18, contest closes November 15, 2011.
For ideas for party treats, make or bake one of the many canned pear recipes available at eatcannedpears.com. From Pear Ginger Scones for breakfast, to Chocolate Chip Pear Bars for a snack, or Grilled Pear Cubano for an entrée, or a wintry Pear Apple Cranberry Cobbler, the website shares more than 100 easy-to-prepare recipes from appetizers to desserts.
CHOCOLATE CHIP PEAR BARS
MAKES 24 BARS
1/2 cup butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (15 ounces) Bartlett pears, drained and diced
1-1/4 cup flour
2 cups quick-cooking oats
1 cup (6 ounce package) semi-sweet chocolate chips
In large bowl beat together butter, brown sugar and granulated sugar until fluffy. Beat in eggs. Add vanilla, soda and salt; mix well. Beat in pears and flour. Stir in oats and chocolate chips until well blended. Spread evenly in lightly greased 13 x 9 x 2-inch baking pan. Bake in 350 F oven 25 to 30 minutes or until done. Cool. Cut into 24 bars.
NUTRITIONAL INFORMATION (PER SERVING)
PEAR & GINGER SCONES
MAKES 6 SERVINGS
1 can (15 oz) Bartlett pear slices in juice, drained and juice reserved
2 cups all-purpose flour (plus more for shaping)
2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup granulated sugar
1/4 tsp. salt
6 Tbsp. unsalted butter, cubed
3 Tbsp. minced crystallized ginger
1 large egg Pear Glaze*
Pre-heat oven 400°F. Dice pear slices; set aside. In a large bowl combine flour, baking powder, baking soda, sugar and salt. Mix well. Cut in butter until mixture resembled a coarse meal (can be done in food processor up to this point). Stir in pears and ginger. In a small bowl combine 1/2 cup reserved pear juice and egg, mix well. Stir into flour-butter mixture and mix just to combine and form a dough. Turn out dough onto a well-floured work surface. Sprinkle with flour and gently roll dough into a 12x4-inch rectangle. Cut the rectangle into six triangles. Place scones on a parchment-lined baking sheet; bake 18-20 minutes or until golden brown. Remove from heat and let scones cool slightly before sprinkling with powdered sugar or glazing with Pear Glaze*.
1 cup confectioner’s sugar
1-2 Tbsp. reserved pear juice
1 tsp. lemon zest
Combine all ingredients in a bowl and mix until smooth. Use as directed above.
Sodium 375 mg
Cholesterol 65 mg
GRILLED PEAR CUBANO
MAKES 4 SERVINGS
4 Ciabatta or hard rolls, split 1/2 cup Pear Mustard*
4 oz. thinly sliced baked ham
4 oz. thinly sliced Swiss or provolone cheese
4 oz. thinly sliced roast pork, turkey breast or smoked turkey breast
4 Bartlett pear halves in juice, drained and juice reserved
4 thin dill pickle slices (lengthwise)
Oil as needed
Lay split rolls on work surface. Spread 1 Tbsp. Pear Mustard* on insides of each roll half. Divide evenly and layer bottom half of each roll with ham, cheese, roast pork or turkey, 1 pear half and 1 pickle slice. Replace top of bun over filling and press down to compact. Brush rolls with oil on both sides. Grill sandwiches in Panini maker or in a skillet with the top weighed down with a heavy pan or weight until golden brown on both sides and cooked through. Remove sandwiches from heat and let stand 3-4 minutes before slicing in half and serving with plantain chips and or carrot slices.
*Pear Mustard (makes 1/2 cup)
3/4 cup reserved pear juice
1/4 cup yellow mustard
Place pear juice in small saucepan and reduce over high heat to 1/4 cup. Remove from heat and cool to room temperature. In small bowl whisk together reduced pear juice and mustard until smooth. Cover and refrigerate at least 2 hours or until ready to use as directed.
Nutritional Information: (PER SERVING)
Sodium 1458 mg
Cholesterol 41 mg