Skillet Baked Pear Custard

If you’ve had enough of all things pumpkin, move on to pears. They are a fall season fruit so why not soak up the last of them while you can with the easiest dessert ever! The pears cook into soft slices of fruit cradled by the warm custard making this a senior friend dessert for elder loved ones. Whip-up this Baked Pear Custard for a low maintenance treat this holiday season that will keep all parties happy. This recipe is seriously simple. Peel and slice the pears and process everything else in the blender. Quickly assemble it and your done!

Ingredients:

• 3 pears, peeled, cored and sliced about 1/4 inch thick
• 3 eggs
• 1/4 cup melted butter
• 3/4 cup milk
• 1/3 cup flour
• 1/3 cup sugar
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 tsp salt
• Powdered sugar for dusting

Directions

1. Preheat the oven to 350F degrees.
2. Oil an 8 inch cast iron skillet or pie pan.
3. Circularly arrange the pear sliced in the pan, slightly overlapping them as necessary.
4. Place the rest of the ingredients in a blender and process until smooth.
5. Pour the liquid mixture over the pears and and give the it a slight tap on the couter to evenly distrute the batter across the skillet.
6. Bake for 40ish minutes until the top is golden brown and the custard is firm thoughout.
7. After baking, carefully remove the skillet from the oven and dust the custard with powdered sugar.

This custard won’t last long. It’s that good!

If you aren’t worried about dysphagia or sensitive teeth, I’d consider jazzing this custard up with a sprinkling of pomegranate seeds and a few chopped almonds when it’s done baking. The jewel colored seeds really gives the pear custard a wow factor if you’re trying to make an impression. Or, just keep it simple cause it’s still plenty good! Enjoy!

Indian Summer Salad Recipe with Sage Roasted Butternut Squash and Cherry Tomatoes

Sending you all warm vibes with this Indian Summer Salad Recipe that’s loaded with sage roasted butternut squash and catering to the arrival of Fall, but not without first waving good bye to the last of Summer’s vine ripened cherry or grape tomatoes. It’s the best of both season prepared on a single sheet pan. And seriously, is there anything better than a one pan meal? Who has time for cleaning up when you have a million other things demanding your attention? Caregivers, you know what I’m talking about, right? Instead of adding more crazy to your to-do list, do yourself a favor and make this hybrid seasonal meal. The butternut squash, mushrooms, and tomatoes pack some serious nutritional punch, and the sage and lemon flavors meld perfectly into deliciousness.

Ingredients

• 1 lb butternut squash peeled, seeded, and cubed into 1/2 inch pieces
• 1 chopped red onion
• 1/2 lb of crimini or button mushrooms, cut in half. Quarter if large or worried about senior eaters.
• 5 cloves garlic, peeled and smashed
• 4 tbsp olive oil
• 12 fresh sage leaves
• 1 cup feta cheese, crumbled
• 1/2 lb of grape or cherry tomatoes. I like mine whole but cut in half if there are any choking concerns.
• 1/4 cup pepita seeds
• 1/2 lemon
• handful of arugula
• salt & pepper

Directions

1. Preheat the overn to 425 degrees F.
2. Place the butternut squash, onion, mushrooms, garlic, and half the sage leaves on the sheet pan and drizzle with oil, salt and pepper, and stir to coat. (I did this step in a bowl but you can do it on the sheet pan to save yourself some dishes.)
3. Place the sheet pan of veggies in the oven and roast for 30 minutes.
4. Carefully remove the pan and give the roasted vegetables a stir.
5. Next, add to the sheet pan the tomatoes, feta cheese,pepita seeds, and remaining sage leaves and gently mix the veggies around.
6. Return the sheet pan to the oven and roast for 10-15 more minutes or untill the butternut squash is soft and the tomatoes have split.
7. Remove the pan from the oven and sqeeze the lemon juice over the roasted vegetables, being mindful of the citrus seeds.
8. Give it all a good mix and then dress the top with a smattering of arugla and a slight drizzle of olive oil to finish.
9. Salt and pepper to taste.
10. Portion into salad bowls and enjoy

*Serves 4

In addition to the convenience of making a one pan dinner, I also love the adaptability of this recipe for seniors. If you have an elderly eater in your household you can easily adjust this recipe to be more senior friendly. I would recommend the following:

1. Omit the pepita seeds which can be a turn-off for anyone with aging or sensitive teeth.

2. Skip the arugula or chop it up to avoid issues with aspirating or dysphagia.

3. Cut the tomatoes in half. I would suspect that roasting the tomatoes would soften them making them easier to swallow but they are a common choking hazard for children and I would suspect adults as well.

All in all take care of yourself and take care of your loved ones. Eat good food, create meals with care, and savor the best of every season. Life is short. Enjoy it while it lasts!