2 c all-purpose flour
1-1/4 tsp salt
1/2 tsp cornstarch
2/3 c real butter
4 to 5 Tbsp cold water
12 Hood-Crest Pear halves, any syrup
6 Tbsp packed brown sugar
1/4 tsp ground cinnamon
2 Tbsp milk
1 Tbsp sugar

Ice cream, optional

1. In a large bowl, combine flour, salt and cornstarch.
2.  Cut in shortening until mixture resembles coarse crumbs.
3.  Gradually add the water, tossing with a fork until pastry forms a ball.
4.  On a floured surface, roll into a 21-in. x 14-in. rectangle.
5.  Cut into six squares.
6.  Place two pear halves in center of each square.
7.  Pack pear centers with brown sugar; sprinkle with cinnamon.
8.  Brush edges of squares with milk; fold up corners to center and pinch to seal.
9. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with milk; sprinkle with sugar.
10.  Bake, uncovered, at 375° for 35-40 minutes or until golden brown.

Serve warm with ice cream, if desired.

1/4 c real butter
1/3 c sugar
2 large eggs
2 tsp vanilla
1/2 c sour cream
4 Hood-Crest pear halves, canned in light syrup
1 3/4 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsn ginger
4 Hood-Crest pear halves, canned in light syrup, coarsely chopped

1. Preheat oven to 350 degrees.
2. In bowl, mix butter, sugar, eggs, and vanilla together well.
3. In separate bowl, stir together flour, powder, soda, salt, cinnamon, and ginger. Gradually add dry ingredients to wet ingredients, mixing just until blended. Don't over-mix!
4. Fold in chopped pears.
5. Coat muffin tins with non-stick cooking spray or butter, pour mixture into muffin tins, filling 2/3 full.
6. Bake 20-30 minutes, until a toothpick or knife inserted into the center comes out clean.
7. Remove from oven and cool on rack.

Pear Melba Dumplings

Sour Cream and Pear Muffins