Mandarin Pork Roast


Easy to prepare and the glaze on this roast is delicious!

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INGREDIENTS:

1 tsp. dried rosemary
4 garlic cloves, minced
1 tsp. black pepper
1 bone-in pork loin roast(about 5 lbs.)
1 can(11 oz.) mandarin oranges, drained

Glaze:
1/2 cup orange marmalade
6 tbsp. orange juice concentrate
1/4 cup soy sauce
1/4 cup catsup
2 tbsp. honey
2-1/4 tsp. dry mustard
1-1/2 tsp. ground ginger
2 garlic cloves, minced

DIRECTIONS:

Combine the rosemary, minced garlic and black pepper. Rub over roast, covering all sides.

Place the roast, fat side up, on a rack in a shallow roasting pan. Bake uncovered at 350°, for 1-1/4 to 1-1/2 hours. Remove from oven.

Arrange the mandarin oranges on the roast. Combine glaze ingredients and brush over roast. Bake 30 minutes longer or until a meat themometer reads 160° to 170°, brushing often with the glaze. Remove from oven.

Let stand 10 minutes before slicing. Enjoy!

*NOTE

I didn’t exactly follow the recipe, so I had to adjust the cooking time a little bit. I used a 3.8 lb. BONELESS roast I had on hand. I cooked it in a small roasting pan WITHOUT a rack for 1-1/2 hours. After adding the mandarins and returning the roast to the oven for 30 minutes, it only registered 130° on the meat thermometer. After another 20 minutes in the oven, it finally got up to 160°. The total cooking time for me was 2 hours and 20 minutes, within the range of 35-40 minutes per pound, which I have always used as a rule of thumb when cooking a pork roast.

*TIPS

  • I found that using a brush for the glaze knocked the mandarins off the roast, so I used a spoon to apply the glaze instead.
  • Opening the oven door multiple times to apply the glaze will extend the cooking time.
  • Always use a meat thermometer to check the internal temperature of cooked pork.
  • Makes great leftover pork sandwiches!

recipe source: Old newspaper clipping
image source: Pinterest

Shortcakes


Great with Berries and Whipped Cream!

shortcakes
 

INGREDIENTS:

4 eggs
1 cup sugar
1 cup sifted flour

DIRECTIONS:

Turn oven to 350°. Beat eggs and sugar together for 10 minutes. Fold in the flour. Bake in ungreased pan for 45 minutes.

recipe by: Mayme Wagner
image source: littlefrenchbakery.com

Cinnamon Pancakes with Blueberry Syrup

BlueberriesThis recipe was submitted by a friend who says, “These cinnamon pancakes with blueberry syrup were served to us at a bed and breakfast in the Midwest this past summer. I’m glad I asked them for the recipe and they were generous enough to provide it. I told the proprietor that I was going to pass the recipe around and they were quite pleased. So here it is.”

INGREDIENTS:

2-1/4 cups flour
2 TBSP sugar
1 TSP cinnamon
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2-1/2 cups buttermilk
6 TBSP butter (melted)
2 eggs ( at room temperature)
1 cup maple syrup
1 cinnamon stick
2/3 cup fresh blueberries

DIRECTIONS:

Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, melted butter and eggs.

Make a well in the center of the flour mixture and whisk in the wet ingredients until just combined, with some small lumps.

Heat a non-stick griddle or electric frying pan over medium high heat until a drop of water sizzles when splashed on the pan. Brush the griddle with melted butter. Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between the pancakes. When bubbles form all over the edges of the pancakes and they release easily, flip the pancakes with a spatula.

Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more. Repeat, adding a little more butter to the griddle as needed.

Meanwhile, heat the syrup and cinnamon stick over medium-low heat until warm and fragrant. Lower the heat, stir in the blueberries and leave over low heat until the blueberries are just warmed, but still hold their shape, about 1 minute. Serve over warm pancakes and enjoy!

posted by Mountain Republic

Bacon and Cheese Biscuits


Ran across this recipe over at Zoom Yummy. I made these biscuits a while back and they were absolutely delicious. It’s  about time to make them again. They are so darn good! 

 

 

Here are the ingredients:

And here’s the bacon.

It’s a crucial part of the magic.

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390°F (200°C).

2. Then slice the bacon thinly.

3. In a large pan, fry the bacon over moderate heat until crisp.

This will take a couple of minutes.

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.

5. Grab the cheese and grate it.

Just like this.

This is a lot of cheese.

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.

It’s completely up to you.

I used Leerdammer. Next time I’ll try Cheddar, I think.

It’s fun because the biscuits can be different every time.

6. Now we need a large bowl.

Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.

7. Stir in the grated cheese and the bacon.

8. Then add the milk…

9. …and stir together just until the dry ingredients are well moistened.

10. Transfer the dough onto a lightly floured surface and  knead the dough 4 – 5 times.

To make the biscuits perfectly soft, the trick is not to over-knead the dough.

11. Roll it out to about 1/2 inch (1 cm) thickness.

When it gets sticky use some flour to make the job easier.

12. Cut out rounds using a 2-inch (5 cm) cutter.

Pat the scraps together, re-roll them and cut out some more rounds.

13. Line a baking sheet with parchment paper.

Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.

14. And bake them for about 15 minutes.

These are so yummy. Enjoy, dear friends!

 

 
posted by Mountain Republic                                  recipe via: ZoomYummy

Ham and Biscuit Ring – Perfect End to a Holiday Ham

In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand.  The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.

Ham Biscuit Ring

  • Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.
  • Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.
  • Bake in well-greased ring mold until done – in moderate oven (350)
  • Turn out on hot platter and fill the center with hot buttered peas.
  • Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).

Homemade Thin Crust Pizza

I adopted my recipe for pizza crust from the 1956 edition of the Betty Crocker Cookbook. I prefer the “thin crust” this recipe calls for over the thicker crusts many folks love. I use Betty’s recipe for the dough, but I’ll top the pizza with whatever I want.

I’ve made pizzas from this recipe quite a few times now & we had enjoyed them so much, that my wife suggested that we do a “pizza night” each week. I don’t know if we’ll do it every week, as it does take several hours from start to finish. Save this recipe for another day if you want to be eating pizza in half an hour.

But if you do have the time, it’s well worth the effort. And if you’ve got kids, I know they’ll like helping build their own “pie”. The beauty of this recipe is you can top it any way you like it!!

DOUGH PREPARATION:

Dissolve 1/2 TSP. active dry yeast in 3/4 cup plus 2 TBSP. warm water (110° – 115°)

Blend in 3 – 3 1/4 cups sifted flour to make a stiff dough.

Knead on a lightly floured surface. Place in greased bowl. Turn to grease top. Cover and let rise in a warm place (about 85°) until doubled in size (about 2 hrs.)

Divide into two parts. Roll each part until it’s about 12″ in diameter (1/8″ thick). You can roll the edge of the crust to make a stand up ridge if you like. (There’s no reason you couldn’t divide the dough again and make four individual pizzas.)

So it doesn’t stick, sprinkle a little corn meal on your pizza pan, pizza stone or baking sheet before you put the crust on it. (Don’t have a round pan? Roll the pizza dough into two 14″ x 10″ rectangles instead.) Now comes the fun part….

ADDING THE TOPPINGS:

Here’s where you get to be creative! You can add what ever toppings you like! There’s virtually no limit to the different combinations you can come up with.

Start off by adding a favorite sauce. You can use regular tomato sauce and add some Italian herbs or purchase a pre-made pizza sauce. Sometimes, I like using BBQ sauce in place of the tomato sauce. Ranch dressing is also an option or experiment with some different kinds of sauces. Sometimes I’ll use a very light coating of olive oil on the crust instead of a sauce.*

* When applying the sauce or oil, keep it about 1 inch away from the edge of crust so it doesn’t burn. Also, try to completely cover the sauce with your toppings. This helps keep the sauce from burning near the edge of the pizza.

Here's Pizza#1 after it finished baking. Pizza #2 didn't come out quite as round!
See below for what the pizzas were topped with.

Now it’s time to add your favorite toppings. Just to give you an idea of what kind of combos are possible, here’s what I loaded on my two pizzas last night:

PIZZA #1:

I brushed the crust with a very light layer of olive oil. Then I added chopped turkey breast, chopped mushrooms, chopped broccoli, Monterey Jack cheese, Mozzarella cheese, Parmesan cheese,  oregano, basil & rosemary. Topped it off with chopped green onions when it came out of the oven.

PIZZA #2:

I brushed the crust with a nice thick layer of my favorite BBQ sauce. Then I added cooked hamburger meat, chopped onions, chopped garlic, sliced olives, extra sharp cheddar cheese & oregano.

BAKING:

Bake at 425° for about 18 -20 minutes or so. Watch closely, as edge of crust will burn quickly. Pizzas cooked on a “stone” tend to be done a little sooner. Edge of crust will be crunchy.

Bake only one pizza at a time. I usually prepare the second pizza while the first one is in the oven. Makes about 6 -8 servings. Hope you enjoy!

posted by Mountain Republic

Banana Walnut Bread

I do most of my baking during the cooler months of the year & quick breads are one of my favorites things to bake.

Quick breads are made with quick acting leavening like baking powder, soda, sour milk or steam, instead of the slower rising yeast.

Many different kinds of breads, muffins, biscuits and corn breads fall into the “quick breads” category, including pancakes, waffles, dumplings & doughnuts.

Today’s “quick & easy recipe” is for Banana Walnut Bread. Ready? Here we go:

INGREDIENTS:

  • 3 cups sifted flour
  • 3-1/2 TSP. baking powder
  • 1 TSP. salt (Kosher if you have it)
  • 1 cup sugar
  • 2 TBSP. shortening
  • 3/4 cup milk
  • 2 overly ripe mashed bananas
  • 1 egg
  • 3/4 cup chopped walnuts

PREPARATION:

  • Preheat oven to 350°.
  • Cream the sugar & shortening together.
  • Stir in the egg, milk & mashed bananas. Mix well.
  • Sift together & stir in the flour, baking powder & salt.
  • Add the chopped nuts to the mixture & stir.
  • Pour into a well greased 9″ x 5″ x 3″ loaf pan.
  • Dust the top with cinnamon or nutmeg (optional)
  • Let it stand for 20 minutes or so before baking.
  • Bake for about 70 minutes or until golden brown.
  • When done, a toothpick inserted in center will come out clean.
  • Let cool in pan for 5 minutes, then remove loaf & finish cooling on a wire rack. The loaf will have a “crack” on the top. This is normal.

Here’s a look at the finished product

The loaf will be easier to slice when allowed to fully cool, but who can wait that long?

posted by Mountain Republic

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