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

How to Make It:

Place the soy sauce, beef broth, oil, vinegar and hot sauce into a large sealable bag.

Add the garlic, pepper, thyme and salt and seal the bag.

Shake to mix the ingredients together well.

Remove 1 C of the marinade, cover and refrigerate.

Add the bay leaf to the remaining marinade and place the tenderloin in the bag.

Seal and turn to coat the tenderloin well and refrigerate overnight.

Allow the oven to preheat to 425 degrees.

Place a rack into a shallow baking dish.

Remove the tenderloin from the marinade and discard the marinade.

Place the tenderloin on the rack in the dish and baste with the reserved marinade.

Roast the tenderloin for 60 minutes or until the tenderloin reaches the desired doneness, basting often.

Let the tenderloin stand 15 minutes before slicing.

Makes 6 servings

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

How to Make It:

Allow the oven to preheat to 350f (180C) degrees and butter the bottom of a 9 inch square baking pan.

Place 8 tbsp of the butter into a mixing bowl and beat on low speed until fluffy.

Beat in 1/2 C of sugar and the heavy cream for 2 minutes.

Add the egg and beat until thoroughly blended in.

In a separate bowl sift together the flour, baking powder and salt.

Add the flour mixture and milk to the butter mixture and stir until blended well.

Stir in the vanilla.

Pour the pudding into the buttered baking pan.

Bake for 30 minutes or until firm and slightly cracked on top.

Place the remaining sugar, cornstarch and lemon zest into a saucepan.

Pour the water into the pan and stir to combine.

Place the pan over medium high heat and bring to a gentle boil.

Adjust the heat to medium low and stirring constantly cook for 5 minutes or until thick.

Remove the pan from the heat and stir in the lemon juice and butter stirring until the butter melts.

Sprinkle in the nutmeg and raisins and stir to combine.

Pour the sauce over the baked desert before serving.

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.

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

Read more here

How to Make It:

Preheat oven temperature to 375f (180 C)

Layer half of the bread cubes into a deep 8X8 casserole dish.

Spread the cheese cubes evenly over the bread.

Scatter the apple over the cheese.

Layer the remaining bread cubes over the top being sure they go to the edges of the dish.

Break the eggs into a mixing bowl.

Pour in the milk and sprinkle in the cinnamon.

Whisk until well blended.

Pour the egg mixture over the top of the casserole.

Bake, uncovered, for 35 minutes or until the eggs are set.

Makes 6 servings

Use a deep baking dish to ensure all the bread soaks up the egg mixture well. It will give you a fluffy French toast casserole in a jiffy. Are you an early riser? That’s ok because this casserole can be left in on warm in the oven until everyone is ready to enjoy it. Top your French toast with a little syrup or confectioners’ sugar as this tasty dish isn’t as sweet as some may prefer.

What You Need for A Family Favourite:

Pancakes - A Family Favourite

2 1/2 C milk

2 eggs

1/3 C canola oil

1 T of vanilla

1/4 t salt

1/2 C sugar

1/2 C wheat flour

4 t baking powder

Wax paper

Freezer bags

How to Make Pancakes – A Family Favourite:

Place the milk, eggs, oil and vanilla into a large mixing bowl.

Whisk until just blended together.

Add the salt and sugar.

Beat until smooth.

Add the wheat flour and baking powder.

Beat until smooth.

Add just enough all purpose flour to thicken batter to your liking.

Heat a griddle over medium high heat.

Griddle is hot enough when a drop of water dances on the griddle.

Pour about 1/2 C batter onto hot griddle.

Cook until pancake begins to bubble and edges begin to dry.

Flip and cook about 2 minutes or until both sides are lightly brown.

Continue cooking until all the batter is used.

Cool pancakes completely.

Place a piece of wax paper on a flat surface.

Place a pancake onto the wax paper.

Place another piece of wax paper on top of the pancake.

Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.

Place into a freezer bag and freeze up to 6 months.

To reheat, just drop into the toaster.

Toast 2 cycles if necessary.

Of course if you can not wait, serve while hot with homemade ice cream, lemon juice and sugar. So many choices, so many pancakes.

What You Need For Breakfast Rollups:

Breakfast Rollups - Demonstration Purposes Only

1 T olive oil

1 Ham steak cut into bite size pieces

2 C frozen southern style hash browns, thawed

8 eggs

1/2 C salsa

1 pkg (6 in size) tortillas

1 C shredded Mexican style cheese

Wax paper

Freezer bags

Note: An alternative is to add beans or other choices. Season to taste.

How to Make All In One Breakfast Rollups:

Place the olive oil in a large skillet over medium high heat.

When hot add the ham and hash browns.

Cook until they are both beginning to brown.

Place the salsa in a large mixing bowl.

Add the eggs and stir until mixed together.

Pour the salsa mixture in with the ham mixture.

Leave heat on medium high and cook until the eggs have set.

Place a tortilla flat.

Place about 4 T of the ham mixture down the center of the tortilla.

Roll the tortilla up completely.

Continue until all the tortillas are used.

Wrap each rollup in wax paper.

Place in a freezer bag and freeze for up to 2 months.

When ready to eat remove from the freezer and unwrap.

Place each rollup on a microwave safe plate and cover with paper towel.

Microwave 2 minutes on high or until the burrito is as heated as you like.

What You Need For Homemade Hot Tomato Juice Soup:

Tomato Soup - Not Actual Product

1 can (64 oz) tomato juice

1/2 C butter or margarine

1/2 t Worcestershire sauce

How to Make Homemade Hot Tomato Juice Soup:

Pour the tomato juice into a large pan.

Add the butter and Worcestershire sauce.

Over high heat bring to a rapid boil.

Remove from heat and cool completely.

Place in freezer containers and freeze for up to 3 months.

To reheat, remove soup from freezer container by running under some warm water.

Cover the bottom only of a large saucepan with water.

Place soup in the pan.

Heat on medium until boiling, stirring occasionally.

Note:  add bacon or other personal favourites to spice it up.

What You Need for Peach Freezer Jam:

Homemade Jam - Not Actual Product

2 kgs peaches

2 T ginger

5 C sugar

2 pkgs (1 3/4 oz) powdered pectin

1 C cold water

4 (1 pint) freezer containers with lids

How to Make Peach Freezer Jam:

Remove the pits from the peaches and peel.

Chop peaches up very fine to make about 4 C.

Place peaches in a large mixing bowl.

Add ginger and stir together.

Slowly add the sugar and mix until well combined.

Place the cold water in a small saucepan and place over medium heat.

Add the pectin.

Bring to a boil being sure to stir continuously.

When water comes to a rapid boil cook 1 minute.

Remove from heat and pour into fruit.

Stir until all is combined.

Continue to stir 4 minutes.

Pour mixture into the 1 pint freezer containers and cover with lids.

Leave standing at room temperature for 1 full day (24 hours).

Freeze for up to 6 months.

When ready to use remove from freezer and allow coming to room temperature about 1 to 2 hours.

Freezer jam will stay good in the refrigerator for up to 3 weeks.

What You Need for Apricot Pie:

Apricot Pie - Demonstration Purposes Only

1 T lemon juice

4 C apricots, sliced

3/4 C light brown sugar, packed

1/4 C sugar

2 T quick cooking tapioca

1/2 t salt

Freezer pie crust for 2 crusts

2 T butter or margarine

Heavy duty aluminum foil

How to Make Old Fashioned Apricot Pie:

Place the apricots in a large mixing bowl.

Add the lemon juice.

Toss lightly.

In a separate bowl combine the brown sugar, regular sugar, tapioca and salt.

Add the apricots and toss lightly being sure to cover the apricots with the mixture.

Let stand 15 minutes.

Line a 9 in pie plate with the aluminum foil extending the foil 6 in beyond the plate.

Fill the foil with the pie filling.

Fold the foil over the top of the filling.

Freeze until firm several hours or overnight.

Remove from freezer.

Wrap in another layer of aluminum foil.

Freeze for up to 6 months.

To bake remove both the pie crust and the filling from the freezer.

Allow the pie crust to come to room temperature.

Roll out one crust on a flour surface to make an 11 in circle.

Place in the pie plate.

Fill crust with the filling.

Dot the top of the filling with butter.

Roll out the second crust to a 10 in circle.

Place on top of pie and crimp the edges together.

Cut off any excess crust.

Cut slits in the top to vent the steam.

Preheat oven to 230 Celsius.

Bake the pie 45 to 50 minutes or until crust is a golden brown.

What You Need To Make Arctic Pickles:

Red Wine for Demonstration Purposes Only

6 cucumbers, sliced thin

1 lg red onion, sliced thin

2 T salt

1 C white vinegar

3/4 C sugar

Freezer containers

How to Make Arctic Pickles:

Place the cucumbers and onions together in a large mixing bowl,

Add the salt.

Fold all together.

Let stand 2 hours at room temperature.

After the 2 hours, rinse the cucumbers and onion in cool water.

Drain them well.

Place them in the freezer containers.

Mix the vinegar and sugar together until the sugar is completely dissolved.

Pour the mixture over the cucumbers and onions.

Freeze for at least 3 weeks before eating.

When ready to eat thaw in the refrigerator overnight. Season to taste and add extra vinegar and sugar to taste