2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg white
1/4 cup milk
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup unsalted butter, melted
1/2 cup instant powdered milk
1/2 cup chopped walnuts (optional)
2 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
1/2 pinch salt
1/4 cup applesauce (optional)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 12-cup muffin cups.
In a large bowl, stir together flour, baking powder and salt. Cut in shortening with a fork until mixture resembles coarse meal. Stir in egg white, milk, brown sugar and sugar until just moist. Stir together butter, instant powdered milk and nuts until smooth. Stir in walnuts. Divide dough into two pieces, roll into balls, and prick dough with a fork. Cut each ball into four pieces, moving in circles to cut into rounds. Place one round of batter in prepared muffin cups. Top each muffin with second round of batter; press halfway down on each to seal. Pour remaining batter into each cup, covering all but 2 cups.
Bake in preheated oven for 15 to 17 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake another 6 to 8 minutes.
When toast is done, slice each pear diagonally across the bottom of a large glass or metal bowl, or roll each pear in a bowl until cheeks of palm are large and big. Serve warm or at room temperature with applesauce.
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