Archive for January, 2011

Beef Tenderloin Roast for a Family Dinner

Every Loves a Roast – Either Beef or Rump it still is a favourite dinner for most families

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

What You Need:

1 C of soy sauce

3/4 C of beef broth

1/2 C of olive oil

2 tbsp red wine vinegar

1/2 tsp hot pepper sauce

4 garlic cloves, minced

1 tsp pepper

1 tsp dried thyme

1/2 tsp salt

1 bay leaf

1 (3 1/2 lb.) whole beef tenderloin

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This Baked Lemon Raisin Desert is a family favorite. With the Lemon and Raisin taste that all the family will enjoy.The lemon sauce gives the desert a light and nicely sweet taste. The raisins are optional and cinnamon can be used in place of the nutmeg if you prefer.

Makes 4 servings

What You Need:


10 tbsp unsalted butter, softened and divided

1 C of sugar, divided

1/2 C of heavy cream

1 large egg, beaten well

1 1/2 C of flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 C of milk

1 tsp vanilla extract

1 tbsp cornstarch

1 tsp lemon zest, grated

1 C of cold water

2 tbsp lemon juice, fresh squeezed

1/8 tsp nutmeg

1/4 C of raisins

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Try these Breakfast Cinnamon Rolls for breakfast or a brunch and see how fast they go.

What You Need:

1/3 C + 1 tsp sugar, divided

1 pkg. dry yeast

3/4 C warm water, 100 to 110 degrees

5 tbsp butter, melted and divided

1/2 tsp salt

1 large egg

3 1/2 C of flour

2/3 C of brown sugar

1 tsp ground cinnamon

1 tsp orange peel, grated

1/4 C pecans, chopped

1 C powdered sugar

2 tbsp maple syrup

1 tbsp fat free milk

How to Make It:

Place the 1 tsp of sugar and yeast into the warm water, stir until dissolved and let stand 5 minutes.

Place the remaining sugar, 3 tbsp of the melted butter, the salt and egg into a mixing bowl.

Add the yeast mixture and beat on medium until blended together well.

Slowly add 3 C of the flour to the yeast, beating on low speed as you add until a soft dough forms.

Lay the dough out on a lightly floured surface.

Knead 5 minutes or until smooth and elastic adding 1 tbsp of the remaining flour at a time as you knead.

Coat a bowl with a non stick cooking spray and place the dough into the bowl, turning once to coat.

Cover and let rise 1 hour or until doubled in size.

Punch down the dough and turn out onto a lightly floured flat surface.

Roll the dough into a 15 X 9 inch rectangle and brush with the remaining melted butter.

Place the brown sugar, cinnamon and orange peel into a small mixing bowl and toss to combine.

Spread the mixture over the dough to within 1/2 inch of the edges.

Sprinkle the pecans evenly over the filling.

Beginning with a long side of the dough roll up into a jelly roll and cut the roll into 18 slices.

Spray a 13X9 baking pan well with a non stick cooking spray.

Place the slices cut side up into the pan.

Cover and let rise for 1 hour or until the slices have doubled in size.

Allow the oven to preheat to 375f (180C).

Place the rolls, uncovered, in the oven and bake 20 minutes or until a nice golden brown.

Whisk together the powdered sugar, syrup and milk until smooth.

Drizzle the glaze over the warm rolls before serving.

Makes 18 rolls

The only hard part about making these rolls is waiting on the dough to rise before you can bake them. If you prefer just a regular glaze you may omit the maple syrup.

 

Product listing

glass pyrex baking dish vintage quality oldwares collectable cooking ovenware

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An Easy but yummy Apple baked desert, with a french twist. Make this ahead of time and relax and enjoy desert with the family

What You Need:

8 slices white bread, crust removed and cubed

1/2 lb (250g) cream cheese, cubed

1 large Granny Smith apple, peeled, cored and chopped

6 large eggs

1 C of whole milk

1 1/2 tsp ground cinnamon

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