Melba's Jammin' wrote:
> In article >,
> Sky > wrote:
>
>> just make whatever you'd like to bring if it were possible to be
>> there in person
>
> I'll take a package of frozen pirohy out of the freezer on Saturday
> night. And I'll have it for breakfast on Sunday morning.

I have company coming for the long weekend (a friend recently written
about in the Sept issue of "Details" mens magazine so I want to spoil
him a bit) so I'm making that wonderful Penzey's Ginger Pear Coffee Cake
for breakfast tomorrow.
> * Exported from MasterCook *
>
> Pear Ginger Coffee Cake
>
> Recipe By :Penzeys (Early Summer 2003) Catalog
> Serving Size : 12 Preparation Time :0:15
> Categories : Breakfast Cakes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup shortening
> 1/2 teaspoon salt
> 1 1/2 cups packed brown sugar
> 1 egg
> 2 teaspoons vanilla extract
> 1 teaspoon baking soda
> 1 cup buttermilk
> 2 cups flour -- sifted
> 1 1/2 cups pears, peeled and diced into 1/4-1/2" cube
> 1/4 cup cinnamon sugar -- (mixed my own)
> 2 tablespoons crystallized ginger -- finely chopped
>
> Preheat oven to 350 degrees. Grease 9x13 glass pan and set aside.
> Stir the baking soda into the buttermilk and set aside
> Cream the shortening, salt and brown sugar until light and fluffy. Add the egg and vanilla and mix well.
> Alternately add the buttermilk and flour to the mixing bowl, beating well after each addition.
> Fold in the pears and pour into greased pan. Mix together the cinnamon sugar and chopped cystallized ginger. Sprinkle evenly over the top of cake.
> Bake 35-40 min or until a toothpick comes out clean.