RASPBERRY PORK TENDERLOIN

This is the pork recipe used for our Relief Society Christmas dinner. It looks a bit difficult but it is really quite simple.

Makes 4 servings

1 pork tenderloin (about 1 pound)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup chopped shallot (about 2 large)
2 cloves minced garlic
2 Tablespoons apple cider vinegar
1 cup beef broth
1/4 cup red raspberry jam
1/2 cup fresh raspberries

Cut pork into 1/2 inch slices. Combine flour, salt and pepper.
Coat both sides of pork in seasoned flour mixture. In large skillet over
medium-high heat, melt butter with oil. Cook pork slices 2 - 3 minutes on each side
until nicely browned; remove pork from skillet.
Add shallots and garlic to skillet and cook for 1 minute. Add vinegar, stirring to
scrape up browned bits. Stir in broth and jam. Bring to a boil and cook for 2 minutes.
Return pork to skillet; cook for 2 minutes, turning once to coat with sauce.
Remove pork to a warming dish.
Pour sauce through a sieve into a sauce pan. (to remove shallots and garlic chunks)
Season sauce to desired taste by adding "Kitchen Boquet" (browning and seasoning sauce),
beef broth paste, pomegranate juice or raspberry juice. (may use juice concentrate).
Serve pork immediately, topped with sauce and fresh raspberries (if desired).

Ward Christmas Party Breakfast French Toast and the Syrup

>
> French Toast
> In a 9x13 baking pan well greased the oven 350o.
>
> Cube up one loaf Sweet French bread add right in your pan.
> Cube up one 8oz pkg of cream cheese place on top of the cubed bread
> Mix in a bowl 8 eggs, 2 ½ cups haft and haft, 6 T of melted butter,
> and ¼ cup maple syrup.
> Pour that over the bread mixture.
> Cover and let set in cool place all night.
> Uncover and bake in oven for 45 minutes. please check it make sure eggs are
> done, but do not over cook should be set and a bit brown on tops of the bread pieces.
>
> Syrup for the French Toast
>
> 1 cube butter, 2 c sugar, 1 c buttermilk, 4t light carol syrup,
> heat all together in a very deep pan because it will bubble up at the end
> bring to a boil whisk while boiling for 1 min. turn off heat add 1t vanilla
> then add 3/4 t baking soda whisk until it stops bubbling up let set,
> the syrup on the bottom is a carmel color this is best of the syrup to use, the bubbles are not very good so skim off the bubble part.

Paula Dean's Sweet Potato & Praline Crunch Pie

Crust
1 cup all purpose Flour
1/4 tsp. Salt
4 Tbs. cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening
2-4 Tbs. ice cold water
Filling
1 3/4 cups mashed cooked sweet potato
1 cup packed light brown sugar
1/2 cup sour cream
4Tbs. butter melted
2 eggs
1 3/4 tsp. ground cinnamon
1/2 tsp.ground ginger
1/2 tsp. salt
Topping
1 cup pecan halves
2Tbs. packed light brown sugar
1/4 tsp. ground cinnamon
*Crust:
In food processor, pulse together flour and salt until just combined. Add butter and shortening process just until mixture resembles coarse meal.
Add ice water, 1 Tbs.at a time;process until dough just comes together; do not over process. Dough should be rough not smooth. Shape into disk; wrap in plastic wrap. Chill at least 2 hrs. (Dough will keep in fridge for 3 days or in freezer 3 months.)
* On lightly floured surface, roll dough into 12' circle, 1/4" thick. Fit into 9" pie pan. Chill at least 30 minutes or over night (cover with plastic wrap if chilling more than 2 hours).
* Preheat oven to 375 degrees F. Line crust with parchment paper or foil; fil with dried beans or pie weights. Bake 20 minutes. Remove paper and weights.
*Filling: Meanwhile, In a large bowl, whisk together all filling ingredients. Pour into the crust.
*Topping: Combine pecans, sugar and cinnamon; sprinkle over filling. Bake 35-40 minutes or until set. Cool on rack.