Recipe - Hazelnut-Crusted Rack Of Lamb

1/3 cup Hazelnuts
1 cup Pear; Coarsely Shredded
Three fourths cup Sugar
3 tablespoon Vegetable Oil
One half teaspoon Grated Lemon Rind
One half teaspoon Vanilla Extract
1 lg Egg; Lightly Beaten
1 lg Egg White; Lightly Beaten
1 One half cup AllPurpose Flour
One half cup WholeWheat Flour
1 One fourth teaspoon Baking Powder
Three fourths teaspoon Ground Cinnamon
One half teaspoon Salt
One half teaspoon Baking Soda
Baking Spray With Flour

Preheat oven to 350°. Place hazelnuts on a baking sheet. Bake at 350° for
15 minutes, stirring once. Turn nuts out onto towel. Roll up towel, rub off
skins. Chop nuts; set aside. Combine pear and next 6 ingredients (pear
thorugh egg white) in a large bowl. Combine hazelnuts, allpurpose flour,
and last 5 ingredients (allpurpose flour through soda), and add to pear
mixture, stirring just until flour mixture is moist. Spoon batter into an
8X4 inch loaf pan coated with baking spray. Bake at 350° for 1 hour and 5
minutes or until a wooden pick inserted in the center comes out clean. Cool
bread in pan 10 minutes on a wire rack, and then remove from pan. Cool
bread completely on wire rack.

Recipe by: Cooking Light

Posted to EATLF Digest by Sherilyn sherilyn70@earthlink.net on Mar 19,
1999, converted by MM_Buster v2.0l.