Individual Casserole Loaves
|Warm water||1⁄2 Cup (8 tbs)|
|Yeast package||1⁄4 Ounce (1 Package)|
|Unsifted flour||2 1⁄4 Cup (36 tbs)|
|Melted margarine||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned pear halves||2 Pound, drained (2 Cans, 1 Pound Each)|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Pour the warm water into a large, warm bowl.
Sprinkle with yeast and stir until dissolved.
Stir in 1/2 cup flour.
Cover and let rise in a warm place, free from draft, for about 30 minutes.
Blend in 1 1/2 cups flour, melted margarine, eggs, sugar and salt and beat until well blended.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Cover and refrigerate for at least 2 hours.' Press into 12 greased individual casseroles, bringing dough about 1 inch up the side of each casserole.
Place a pear half, cut side up, in each casserole.
Combine remaining flour, brown sugar, margarine, cinnamon and nutmeg and sprinkle over pears.
Let rise, free from draft, for 30 minutes.
Bake in 375-degree oven for about 15 minutes or until done.
Serve warm topped with whipped cream.