Friday, September 25, 2009

Pork Wellington

  • 1 whole egg
  • 1 tablespoon water
  • 1-ounce dried apples (I used packaged Washington apples from the dried fruit section of the store)
  • 1 whole pork tenderloin, approximately 1 pound
  • 4 1/2 ounces thinly slice prosciutto ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chopped thyme leaves
  • 1 teaspoon all-purpose flour
  • 1 sheet puff pastry, thawed completely (I used the Pepperidge Farm brand from the freezer section near the pie crusts)
  • 1 tablespoon honey dijon mustard

Preheat oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

**This was a fabulous dinner! I have to admit there are quite a few steps to follow, but DEFINITELY worth the time! So good! This recipe came from Food Network!!

Thursday, September 24, 2009

Cinnamon Sugar Butter Cookies (AKA The Snickerdoodle)

3 tablespoons white sugar
1 tablespoon ground cinnamon
1 cup brown sugar

1/2 cup white sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 300 degrees. **Do not increase temperature any higher**

2. Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside. *This is what you will roll dough in**

3. Blend brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.

4. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Do NOT overmix!

5. Refrigerate dough for 30 minutes.....DO NOT OMIT THIS STEP!!

5. Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. **The dough will be very buttery**

6. Place cookies on ungreased cookie sheets and bake at 300 degrees for 20 minutes.

These cookies are AMAZING.....MELT IN YOUR MOUTH good! I randomly chose this recipe from out of about 200 different ones and I think I made a GREAT choice if I do say so myself!!!! By far one of the best cookies I have had in a long time!

Saturday, September 19, 2009

Bran Muffins

3 ¼ cups plain bran flakes (I use Wal-Mart great value brand)
1 ½ cups of Splenda
2 ½ tsp baking soda
1 tsp salt
2 ½ cups all purpose flour
½ cup vegetable oil
2 eggs, beaten
2 cups low fat buttermilk

Mix dry and wet ingredients separately. Then combine all ingredients together and refrigerate for about 3 hrs. This allows the bran flakes to soften. **I let mine sit overnight and they turned out just fine!

Bake 400* for 15-18 minutes and enjoy.

For an even healthier muffin, you can substitute ¾ cups ground flax seed. Only use 1 3/4 cups flour and 3/4 cups ground flax seed.

I know.....your probably thinking.....BRAN???....Gag!!! My thoughts exactly too.....AT FIRST......then I made these little treasures and I was PLEASANTLY surprised at how GREAT THEY WERE!!! Seriously one of the best bran muffins I have ever eaten!! I recommend serving with butter and strawberry jelly:) Enjoy!!!

**This recipe came from a friend of mine at church, Amanda Harris, who is a FABULOUS cook!! She also caters!! So if you are ever in need of a caterer, I HIGHLY recommend her!!!