February 12th, 2006 by alice
Tags: Dijon, Loinange, Pork, Sauce
INGREDIENTS
- 4-5lbs rolled bonelesspork loin roast
- 2tablespoonsolive oil
- 2teaspoonsdried thyme
- 1teaspoonsalt
- 1teaspoonsage
- 1/4teaspoonallspice
- black pepper
-
- 2 (12 ounce)jarsorange marmalade
- 1/4cupDijon mustard
- 1/4cupWorcestershire sauce
- 1teaspoonginger powder
- 5cloves fresh mincedgarlic
DIRECTIONS
- Set oven to 325 degrees.
- Lightly grease a 13″ x 9″ baking dish.
- Rub roast all over with olive oil.
- In a small bowl, combine first 5 spice ingredients; rub spices all over pork loin to coat evenly.
- Place the roast in prepared pan; Bake for 1 hour.
- Remove from oven and cover with foil; bake for 30 minutes more, or until a roast tests done.
- Meanwhile in a saucepan, combine all sauce ingredients; bring to a boil over medium heat, stirring until the ingredients are well combined and the marmalade has softened.
- Serve pork loin with the sauce.
- Note: the sauce recipe yields approx 2 cups, if desired, the sauce may be doubled.
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February 12th, 2006 by alice
Tags: Carrots, Chive
INGREDIENTS
- 1lbfresh carrots, peeled and cut into 2 ",long julienne strips
- 2clovesgarlic, minced
- 1tablespoonextra virgin olive oil
- 1tablespoonbutter
- 2tablespoons mincedfresh chives or choppedgreen onions(actually better with onions than chives)
- salt & freshly ground black pepper
DIRECTIONS
- In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
- Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
- Toss with chives, and serve immediately.
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February 12th, 2006 by alice
Tags: Banana, Bars, Brown, Butter, Cream, Frosting, Sour
INGREDIENTS
- 1 1/2cupsbrown sugar
- 1cupsour cream
- 1/2cupbutter, softened
- 2eggs
- 1 1/2cups mashedbananas(3 large)
- 2teaspoonsvanilla
- 2cupsflour
- 1teaspoonsalt
- 1teaspoonbaking soda
- 1/2cup choppedwalnuts, optional
-
Frosting
- 1/4cupbutter
- 2cupspowdered sugar
- 1teaspoonvanilla
- 3tablespoonsmilk
DIRECTIONS
- Preheat oven to 375 degrees F.
- Grease and flour a 15-1/2 x 10-1/2 x 1 inch jelly roll pan.
- In bowl of a stand mixer combine sugar, sour cream, butter and eggs on low speed for 1 minute; scrape the sides of the bowl once or twice to ensure that the ingredients are all combined.
- Add the bananas and vanilla and beat for 30 seconds on low speed.
- Add the flour, salt and baking soda and beat until combined; medium speed, scraping bowl when necessary, for about 1 minute.
- Fold in the nuts, if desired.
- Spread dough in prepared pan; use a spatula to get the dough evenly spread on the pan.
- Bake for 20 to 25 minutes or until light brown.
- Cool in the pan.
- Prepare the frosting by heating the butter in a medium size saucepan over medium heat until slightly frothy and just brown but not burned; remove from heat.
- Mix in the powdered sugar, vanilla and milk; whisk until smooth and fluffy.
- Spread frosting on cooled cake.
- Cut into 2 x 2 inch bars.
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February 12th, 2006 by alice
Tags: Muffins, Oat, Peach
INGREDIENTS
- 1cupquick-cooking oats
- 1cupbuttermilk
- 1/4cupvegetable oil
- 2tablespoonslight molasses
- 1teaspoonvanilla
- 1egg
- 1 1/4cupsall-purpose flour
- 1/4cupfresh peaches, 1/4 inch pieces or well-drained cannedpeach slicesor frozen and thawedpeach slices
- 1/4cup coarsely choppedwalnuts
- 1/4cup packedbrown sugar
- 1 1/2teaspoonsground cinnamon
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 1/2teaspoonsalt
DIRECTIONS
- Heat oven to 400 degrees.
- Grease bottoms only of six (6 oz.) custard cups,or 10 large muffin cups,or 12 muffin cups.
- Mix oats and buttermilk in large bowl.
- beat in oil,molasses,vanilla and egg with fork.
- Stir in remaining ingredients just until flour is moistened.
- Divide batter among cups (cups will be full).
- If using custard cups,place on cooking sheet.
- Bake until wooden pick inserted in center comes out clean,custard cups 20 to 25 minutes,muffin cups 15 to 20 minutes.
- Immediately remove from cups.
- 6 jumbo,10 large or 12 medium muffins.
- Note: Dates or raisins can be substituted for the peaches.
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February 12th, 2006 by alice
Tags: Coffeecake, Pecan, Potato, Sweet
INGREDIENTS
- 10tablespoonsbutter, melted
- 3/4cupsugar
- 2largeeggs
- 1teaspoonvanilla
- 1cupsour cream
- 3/4cup cookedmashed sweet potatoes(cooked without any added ingredients)
- 2cupsflour
- 1teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
-
TOPPING
- 1cuppecans, chopped
- 1/2cuplight brown sugar
- 1/2cupflour
- 3tablespoonsbutter, softened
- 2teaspoonsvanilla
DIRECTIONS
- Set oven to 325 degrees.
- Set oven rack to second-lowest position.
- Grease a 9-inch springform pan.
- In a mixing bowl, combine butter sugar, eggs and vanilla; add in sour cream and mashed sweet potatoes.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt.
- With a wooden spoon, stir in sour cream/butter mixture into flour mixture, just until blended.
- Spread in prepared pan; sprinkle with topping.
- Bake 65-75 minutes, or until cake tests done.
- Let cool.
- Loosen edges; remove sides of pan.
- To make topping: In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.
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