In my desperation to use up more of those pears, I modified a carrot cake recipe and came up with this yummy breakfasty-type cake.  

Pear Cake

3 cups chopped, peeled pears (about 10 pears in my case)

2 cups sugar

2/3 cup veggie oil

3 eggs

2 tsp vanilla

2 14 cup all-purpose flour

2 tsp baking soda

2 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

1/2 cup walnut pieces

NOTE:  Since I had it out anyway and since it was already dirty from chopping/shredding pears, I used my food processor to mix my batter.

Combine the sugar, oil, eggs, vanilla and pears.  Mix until the sugar dissolves (30ish seconds).  Add the flour, soda, cinnamon, salt and nutmeg and stir until blended.  Stir in nuts.  Pour the batter into a 9 x 13 x 2 baking pan and bake at 250degrees for 40 to 50 minutes.

It’s that time of year again. 

Pear Picking Time

But, I’m done…

Almost…

(18 qts canned pears, about 1 1/2 gallons pear butter and currently 3 pints of dried pears.)

We decided to camp out this weekend.  But, with Mommy and Daddy too tired to move, we decided to stay close to home.  Really close. 

Just like any good camping trip,

we swam

we roasted hotdogs

we made s’mores (did you know Graham Crackers can catch fire on the grill?)

and we slept in the tent.

Well, until midnight anyway.