Ingredients:

1 very ripe Bartlett pear
1 tbsp honey

Filling

6 peeled hazelnuts, coarsely chopped
2 tbsp old-fashioned rolled oats
1 tsp butter
4 tsp brown sugar
2 tbsp pear nectar

Instructions:

1. Prepare coals for grill.

2. Peel, halve and core pear. Cut a small slice off rounded side of each pear half so halves will stand on grill.

3. Set pear halves on grill over medium heat, flat side down. Brush with honey. Grill pears 10 minutes on each side, brushing occasionally with honey.

4. While pears are grilling, make filling. In a small pan, stir together hazelnuts and rolled oats over medium heat until lightly toasted. Stir in butter until it melts. Remove from heat; stir in brown sugar and pear nectar.

5. When pears are hot and tender, spoon filling into centers and serve.

Ingredients
2 cups ripe mangoes, sliced
2 tbsp. lemon juice
1 tbsp. butter
1/3 cup brown sugar
1/4 cup shortening
1/4 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk
1-1/4 cups flour
2 tsp. baking powder

Instructions:
Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When cake is done, turn it out upside-down and serve while still warm. Serve with whipped cream or a lemon or lime sauce.

Ingredients:
2 1/2 cups all-purpose flour
3/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup low-fat buttermilk
1/2 cup low-fat (1%) milk
1/3 cup part-skim ricotta cheese
1 tbsp vanilla extract
1 tsp almond extract
1 White from 1 large egg
1 large egg
2 tbsp vegetable oil
6 tbsp blueberry preserves
Instructions:

1. Preheat oven to 400°F (200°C)
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
3. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
4. Spray 3 mini muffin tins (36 muffin cups total) with cooking spray. Fill each cup 1/3 full with muffin mixture. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
5. Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.

5 eggs
2 cups potatoes — cooked
1 onion — finely chopped
1 green pepper — minced

12 green olives — sliced
4 ounces lean ham — cubed

Instructions

Preheat oven to 350º. Peel and cube cooked potatoes. Beat eggs until fluffy, fold in remaining ingredients. Spray a round nonstick cake pan with cooking spray. Spoon in omelet mixture. Bake 25-30 minutes or until eggs are set. Cut into wedges to serve

2-1/2 cup finely chopped walnuts
1 cup golden raisins
2 large eggs, separated (room temperature)
2/3 cup lightly packed brown sugar
1/4 cup butter
1/3 cup sugar
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/3 cup bourbon

1. Butter and flour eight 4 to 6 ounce metal molds or pans. In a medium bowl combine 1/3 cup flour, walnuts, and raisins.

2. Heat oven to 250 degrees. In a small bowl with an electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup brown sugar; set aside.

3. In a large bowl with the same beaters, beat better, remaining 1/3 cup brown sugar and sugar until well mixed. Add egg yolks and beat well. Beat in 2/3 cup flour, baking powder, nutmeg and bourbon. Stir in floured nut mixture. Gently fold in beaten egg whites. Spoon into prepared molds. Bake one hour or until lightly browned. Cool cakes 10 minutes on white rack and remove from molds. Place in a large shallow pan. Spoon Whiskey Syrup over cakes. Let stand 2 hours, spooning syrup over cakes several times.

Whiskey Sauce

In a small saucepan, combine 1/2 cup sugar and 3/4 cup water. Heat to boiling, stirring to dissolve sugar. Remove from heat; stir in 1/2 cup whiskey.