Here’s our favorite pancake recipe . . . they are light, fluffy and delicious. Puffing up like a soufflé, the presentation is beautiful. Instead of flipping pancakes one at a time. This Puff Pancake recipe may be doubled or even tripled. So it serves many people at once. That’s a real time saver!
Inspired by Helen Corbitt's recipe, the original recipe calls for currant jelly and cream in the sauce. Recently, I decided to omit the cream and much to my surprise the dish was even better. Also, Kuby's Raspberry Chipotle Spread was substituted for the currant jelly. The flavors compliment the tenderloin and rosemary quite well. This sweet and spicy tenderloin is easy enough for weekday meals. It is a perfect dish for entertaining too.
2 2-poundpork tenderloin
1/2jarKuby's Raspberry Chipotle Spread
salt, freshly ground pepper and dry mustard
2T. extra-virgin olive oil
2T. fresh rosemary, chopped
1T.butter, room temperature
Preheat oven to 325ºF.
Remove the membrane from the outside of the pork tenderloin.
Rub the tenderloins with the salt, pepper and dry mustard.
Melt the butter and olive oil in an oven-proof pan or skillet. Brown the tenderloins on all sides.
Add the raspberry chipotle spread. Sprinkle with rosemary.
Cover and bake for 25 - 35 minutes.
Cook pork tenderloin to an internal temperature of 145ºF.
Place the tenderloins on a cutting board; rest for 10 minutes.
Blend the butter and flour; add to the skillet, cook over medium heat, whisking constantly.
Slice the tenderloin. Serve with the sauce. Enjoy!
Life is better with pancakes. For the holidays, make ginger pancakes with ginger, cinnamon, cloves and nutmeg. The gingerbread spices mixed with whole wheat flour, buttermilk and one secret ingredient. They rival my favorite gingerbread boys with much less sugar and butter. That’s how they became my new favorite holiday treat!
Decorating Gingerbread Houses is one of the most rewarding things that I have experienced.
When my first two children were just toddlers, we began the holiday tradition of decorating gingerbread houses. Over the years, our tradition grew to neighborhood gingerbread house parties and school events.
In 2008, I chaired a holiday event for TCU Dallas alumni. Families decorated gingerbread houses.
For six consecutive years, Laura Chudy with TCU’s development office and I planned this holiday event. We purchased a variety of purple and white candy (TCU’s colors), gingerbread houses and made arrangements with the venue. Prior to each party, TCU friends and I made purple and white trees, lollipop ponds, and mailboxes. Every year our Holiday event sold out. It was magical!
With an array of gingerbread house kits available at grocery stores, drug stores and craft stores it’s easy to buy and decorate a gingerbread house with the simple contents found in the kit. Sometimes, this is the best option. However if you are ready for an adventure, with just a bit of planning and following the tips and recipes on my blog, you can take your gingerbread house project to an entirely new level. Your family and friends will be dazzled! The wonder and joy of the holidays will fill your heart. I guarantee!
Happy National Cookie Day! Today, I am celebrating one of my favorite Christmas traditions, baking cookies!
Baking at the age 7, in my mom’s kitchen with my sisters, cousins and neighbors. We baked cookies for Christmas and every holiday throughout the year. This is the exact cookie recipe that we baked. It is a tried and true delicious Holiday cookie recipe. I guarantee you will love it!
Happy National Cookie Day – Best Cookie Baking Tips:
The day before, make the dough, wrap in wax paper and chill overnight.
Use room temperature unsalted butter.
Before sifting, measure the all-purpose flour.
Sift the all-purpose flour four times.
Lightly floured Silicone baking mats are the best surface for rolling out the cookie dough.
Before rolling out, lightly flour the cookie dough’s surface. Prevents sticking to the rolling pin!
Use one cookie cutter per batch. The cookies will bake evenly.
After cutting out the shapes, leave the cookies on the silicone baking mat and remove the cookie dough betweenthe cookies.
Gather the dough, gently knead it and roll it out for another batch. Once for re-rolling the dough, maybe twice because it becomes dry when too much flour is worked into it.
Slide the silicone baking mat onto a cookie sheet.
Preheat oven to 350Fº.
Set a timer for each batch of cookies – 10 minutes. Check and reset the timer for 1 or 2 minutes. Watch carefully!
Underbaked cookies are the secret to softness. However, decorated cookies need to be cooked long enough to hold their shape!
The look of doneness is very light brown around the edges. Be careful not to over bake!
When the cookies are done. Place them on wire cooling racks to cool. After about 10 minutes, remove and place directly on the wire racks.
Best Cookie Recipe’s Secret Ingredients:
Three tablespoons whole milk makes the cookies moist.
Lemon zest gives a citrus flavor to the cookies.
The acid in the cream of tartar reacts with the liquids in the cookie dough to produce carbon-dioxide gas bubbles, which break apart the gluten in the flour and lift the cookie dough.
The perfect ratio of butter to shortening! Butter provides flavor! A bit of shortening makes the cookies taller and more tender.
If for any reason the recipe is unclear or you are disappointed with your cookies, please DM or email your question. I will get back with you asap! I’m on Instagram – MyTexasKitchen_ or email@example.com.
Adapted from Cook's Tour, Junior League cookbook of Shreveport, Louisiana.
3 1/2cupsall-purpose flour
1t.cream of tartar
1cuproom temperature unsalted butter (2 sticks)
1 zest of 1 lemon
Royal Icing: 5 cups confectioners' sugar, 4 egg whites and 1 t. cream of tartar
Measure the flour. Sift the flour, baking soda and cream of tartar four times; set aside.
Cream the butter, shortening, sugar, milk, egg, vanilla, lemon juice, lemon zest and salt.
Slowly add the dry ingredients to the creamed ingredients.
Shape into a disk, wrap in wax paper and chill. Best chilled overnight.
Preheat oven to 350F®
Roll out on a lightly floured silicone baking mat. Cut into shapes. Remove the cookie dough between cookies.
Bake for 10 - 12 minutes, until lightly brown.
Cool on wire racks.
Decorate with icing:
1. Outline each cookie with the thicker Royal icing.
2. Fill in with the thinner icing.
3. With a chop stick, smooth out the icing to fill in all surfaces of the cookie.
4. Set aside to dry overnight.
Royal Icing: Beat the ingredients. Add the food coloring. Add the #3 tip to a cake-decorating bag, fill with the thicker icing to outline the cookies. Add a #5 tip to a cake-decorating bag, fill with the thinner royal icing.