Spicy Cranberry Pork Tenderloin

December 17, 2014 Leave a Comment
Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

I found this recipe for, Spicy Cranberry Pork Tenderloin, in one of the many magazines I get.  I hope you will try it.

Spicy Cranberry Pork Tenderloin Recipe

 

Spicy Cranberry Pork Tenderloin

2 pork tenderloins, about 1 lb. each

2 limes

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. vegetable oil

12 oz. cranberries

2/3 cup packed light brown sugar

1 jalapeno, seeded and finely chopped

 

Preheat oven to 400 F.  Finely grate zest from both limes and juice the limes, too.  Set the lime juice aside.  Mix half the lime zest with salt and pepper in a small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up.  Roast for 8 minutes, flip and top with lime zest mixture.  Continue roasting until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium), about 20-35 minutes.

In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest.  Bring to a boil over medium heat.  Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juice thicken, about 5 minutes.  Set aside.

Transfer pork to carving board and let rest 3-5 minutes.  Add cranberries sauce to roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.  Remove from heat, carve pork and serve sauce.

 

(Recipe for Spicy Cranberry Pork Tenderloin, 2014)  

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Cranberry Peach Tart

January 18, 2013 Leave a Comment
Cranberry Peach Tart

Cranberry Peach Tart

You can look for fresh or frozen cranberries  for this Cranberry Peach Tart.  If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F.  Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well.  Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cranberry Pecan Pie Recipe

November 15, 2012 Leave a Comment

Cranberry Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Cranberry Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Cranberry Pecan Pie Recipe

Cranberry Pecan Pie

3 eggs

1 cup Karo Dark Corn Syrup

2/3 cup sugar

2 Tbsp. margarine, melted

1 cup coarsely chopped fresh or frozen cranberries

1 cup coarsely chopped pecans

1 tsp. grated orange peel

1 9” deep Oronoque Orchards pie crust

Preheat oven to 350 F.  In medium bow;l beat eggs slightly.  Add corn syrup, sugar and margarine; stir until well blended.  Stir in cranberries, pecan and orange peel.  Pour into pie crust.  Bake 60 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  8 servings

(Recipe for the Cranberry Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Streusel Topped Cranberry-Pear Tart Recipe

November 15, 2012 Leave a Comment

Streusel Topped Cranberry-Pear Tart

Recipe Fact:  Streusel, a German word meaning “sprinkle” or “strew” is a crumbly topping made with flour, sugar, butter and sometimes spices.  Just as its name suggests, streusel is sprinkled over coffee cake, muffins and pies.  Try this Streusel Topped Cranberry-Pear Tart, there are fresh cranberry in your local market until December.

Streusel Topped Cranberry-Pear Tart Recipe

Streusel Topped Cranberry-Pear Tart

1 (15 oz. package) Pillsbury Refrigerated Pie Crust

Filling:   ½ cup sugar

4 tsp. cornstarch

2 tsp. cinnamon

4 cups thinly sliced, peeled pears

¾ cup fresh or frozen cranberries

Topping:   ¼ cup sugar

¼ cup flour

2 Tbsp. margarine, softened

Place cookie sheet in oven on middle oven rack.  Heat oven to 375 F.  Prepare pie crust as directed on package for one-crust filled pie using 9-inch tart pan with removable bottom.

In large bowl, combine ½ cup sugar, cornstarch and cinnamon; mix well.  Add pears and cranberries; toss gently to coat.  Spoon into crust-lined pan.

In small bowl, combine all topping ingredients; mix with fork until well blended.  Sprinkle over filling.

Bake at 375 F. for 45 to 55 minutes or until crust is deep golden brown and pears are tender.  Serve warm or cool.      8 servings

 

(Recipe for the Streusel Topped Cranberry-Pear Tart was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Streusel Topped Cranberry-Pear Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cranberry-Pecan Biscotti Recipe

November 13, 2012 Leave a Comment

 

Cranberry-Pecan Biscotti

This is the time of the year (Mid-October) I make Cranberry-Pecan Biscotti.  I don’t remember who gave me this recipe, but I do know that it sure is good.

Cranberry-Pecan Biscotti Recipe

Cranberry-Pecan Biscotti

½ cup plus 1/8 cup oil

3 eggs

¾ tsp. vanilla

¾ tsp. almond extract

½ cup plus 1/8 cup sugar

3 cups flour

1 ¾ tsp. baking powder

2 tsp. lemon peel

¾ cup chopped pecan

¾ cup cranberries

Preheat oven to 325 F.  Mix together the oil, eggs, vanilla and almond; then put the sugar into the mixer and mix well.

Next add the following to mixer; flour, baking powder, peel, pecan and cranberries.  Mix until mixture forms dough.

Turn mixture onto lightly floured surface.  Knead lightly until all is combined.  Divide dough in HALF.  Roll each half into a 14-inch log, 2-inches wide.

Place on greased cookie sheet.  Bake at 325 F. for 20 – 25 minutes.  Cool on pan for 10 minutes.

  • Reduce oven temperature to 275 F.

Place logs on cutting board; cut into ¾-inch diagonal slices.  Put the slices on parchment lined cookie sheets and bake on 275 F. for 10 minutes.

After they baked; turn slices over and bake 8 minutes longer or until they are lightly brown.  Remove from the cookie sheets and cool them on wire rack.

 

(Recipe for Cranberry-Pecan Biscotti, I don’t remember who gave me this recipe.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cranberry-Pecan Biscotti, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cranberry and Pistachio Chocolate Bark Recipe

October 17, 2012 Leave a Comment

Cranberry and Pistachio Chocolate Bark

Cranberry and Pistachio Chocolate Bark is easy to make.  So here goes!

Cranberry and Pistachio Chocolate Bark Recipe

Cranberry and Pistachio Chocolate Bark

1 cup semi-sweet chocolate chips

2 oz. sweet baking chocolate, cut into pieces

½ cup pistachio nuts

½ cup sweetened dried cranberries

Line cookie sheet with foil.  In small saucepan, melt chocolate chips and chocolate pieces over low heat, stirring constantly until smooth.

Stir in pistachio and cranberries.  Pour onto foil lined cookie sheet; spread to ¼ inch thickness.  Refrigerate 30 minutes or until firm.

Break bark into pieces.  Store in covered container in refrigerator.      20 (2×2 inch) pieces.

TIP:  To melt the chocolate in the microwave, place it in an uncovered microwave-safe container.  Microwave it on MEDIUM for 3 to 4 minutes, stirring once every minute or until the chocolate is melted and smooth.

 

(Recipe for the Cranberry and Pistachio Chocolate Bark was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cranberry and Pistachio Chocolate Bark, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cranberry Peach Tart Recipe

September 8, 2012 Leave a Comment

CranberPeach Tart

I found some Pillsbury Cookbooks in my basement last week, after looking through the books I found this recipe.  I haven’t had the time to make it…so if anyone wants to try this Cranberry Peach Tart recipe…please do.

Cranberry Peach Tart Recipe

 

Cranberry Peach Tart

Crust:   1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   1 cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400F.  Prepare pie crust according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.  (Refrigerate remaining crust for a later use).

In large bowl, combine all filling ingredients; mix well.  Pour into pie crust-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400F. for 30 to 40 minutes or until hot and bubbly around edges.  Serve warm or cool.                10 servings

(Recipe for the Cranberry Peach Tart was in the Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the RECIPE.

Hope you enjoyed making the Cranberry Peach Tart recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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