1 1/2 C. graham cracker crumbs
1/2 C. flour
1 (14oz.) can Sweet Condensed Milk
1/2 C. butter ( 1 stick)
1 1/3 C. flaked coconut
12 oz. chocolate chips
1 C. chopped walnuts
2 tsp. baking powder
Heat oven to 375 degrees. Mix graham cracker crumbs, flour, baking powder. In large bowl, beat condensed milk, softened butter, and milk, until smooth. Add graham cracker mixture. Mix well. Stir in coconut, chocolate chips and walnuts. Bake 9 minutes.
Thursday, May 28, 2009
Great Glazed Pork Tenderloin
3/4 cup maple syrup (Natural, imitation syrup is too sweet)
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard
Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard
Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.
Easier Chicken and Dumplings
Stew:
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley
Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream
For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.
For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).
For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley
Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream
For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.
For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).
For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.
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