Maddie Gives Two Thumbs Up

I love to cook, especially in the Fall. Here are a few recipes that our family loves (Maddie devoured these meals lately), and I thought you'd might like to try. Enjoy!

Fennel-Crusted Pork Lion with Roasted Veggies

1 T fennel seeds

2 cloves garlic, minced

4 T olive oil

Kosher salt and pepper

2 lbs. boneless pork loin

2 red onions, quartered

1 lb. small white potatoes, quartered

3 firm pears (Bartlett), cored and quartered

Heat oven to 400 degrees. In a small bowl, mix the seeds, garlic, 2 T. oil, 1 t. salt, and 1/4 t. pepper. Rub the mixture over the pork, then place the pork in a large roasting pan. In a bowl, mix the vegetables, 1 t. salt, 1/4 t. pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes. Transfer pork to the cutting board and let rest 5 minutes before slicing. Serve with roasted produce.

Molasses-Grilled Pork Tenderloin

1/2 c. molasses

1/4 c. coarse-grained Dijon mustard

2 T. apple cider vinegar

1 t. salt

4 (3/4 pound) pork tenderloins

Vegetable cooking spray

Combine first 4 ingredients; brush half of the mixture over the pork. Cover and chill 8 hours. Chill remaining glaze.

Coat grill rack with cooking spray, place on grill over medium-hot. Place pork on rack, grill, covered, 19-20 minutes. Turn once and baste with reserved glaze during last 8 minutes.

Pumpkin Bread

2 c. canned pumpkin

1 c. oil

4 eggs

3 1/2 c. flour

3 c. sugar

1/2 t. baking soda

1 1/2 t. salt

1/2 t. ground allspice or ginger

1 T ground nutmeg

1 T cinnamon

Combine pumpkin, oil, eggs. Sift together dry ingredients. Combine two mixtures, blending thoroughly. Pour into 4 greased loaf pans and bake at 300 degrees for 1 hour.

Note: I often make mini loaves and freeze them to give away as little gifts (they take less time to cook).

Spiced Pumpkin Pancakes

• 1 1/4 cups unbleached all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 1/3 cups whole milk
• 3/4 cup canned pure pumpkin
• 4 large eggs, separated
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• 
  

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with whip cream or syrup.

Spiced Whipping Cream

Beat 3/4 c. whipping cream, 2 T. sugar, 1/2 t. vanilla, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Serve with pancakes, pumpkin pie, or just about anything.