Favorite Recipie

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" background="043785a3.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>Bayshores Recipie Exchange</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="Bayshores Recipie Exchange"><U><B>home</B></U></A></div> <div> <A HREF="id26.htm" TARGET="_top" TITLE="Ameretto Truffles"><U>Ameretto Truffles</U></A>   |   <A HREF="id27.htm" TARGET="_top" TITLE="Pumpkin Pie"><U>Pumpkin Pie</U></A>   |   <A HREF="id28.htm" TARGET="_top" TITLE="Florida Orange Meringue Pie"><U>Florida Orange Meringue Pie</U></A>   |   <A HREF="id29.htm" TARGET="_top" TITLE="Kahlua Brownies"><U>Kahlua Brownies</U></A>   |   <B>Favorite Recipie</B>   |   <A HREF="id31.htm" TARGET="_top" TITLE="Pear Squares"><U>Pear Squares</U></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="044d2b03.jpg"> <bR> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Favorite Recipie</I></div> <div> From the kitchen of Sweet Pastries Book: Preparation time: 1.5 hours </div> <div> Serves 12 </div> <div> Ingredients </div> <div> 1 lb. Pears </div> <div> 2 tablespoons water </div> <div> 1/3 cup sugar </div> <div> 1 teaspoon ground cinnamon </div> <div> 2/3 cup dried dates, chopped </div> <div> 12 sheets filo pastry dough </div> <div> 1/4 cup low-fat margarine, melted </div> <div> 2 tablespoons honey, warmed </div> <div> Instructions </div> <div> Preheat oven to 300 F (150C). Peel, core and slice pears. Into a saucepan, place pear slices and water. Cover and cook over low heat until just softened. Add sugar, cinnamon ad dates, mix well and cool slightly. Trim filo pastry into sheets measuring 11 X 7 inches. </div> <div> Place 1 sheet of dough into bottom of an 11 X 7 inch baking pan. Brush lightly with melted margarine. Place another sheet of dough on top, brush lightly with melted margarine and repeat until 2 sheets of dough. Place half the fruit mixtures on top. Place 4 sheets of dough on top of fruit, brushing each sheet lightly with melted margarine. </div> <div> Repeat with remaining fruit mixture and dough sheets, brushing each sheet with melted margarine. Cut through the layers to make 12 rectangles. Bake about 1 hour or until golden on top. Spoon warm honey evenly over rectangles. Let stand 5 minutes.</div> <bR> <bR> </td> </tr></table></body>