New Years

Dry Rubbed Pork Loin Roast

October 20, 2011

Dry Rubbed Pork Loin Roast

If you couldn’t tell by now I love rubs. Rubs really spice up the meat and make them much more tender. Here is such an easy recipe for basic pork loin roast. Use Victoria’s Dry Rub for this Pork Loin Roast. This recipe is great for Sunday dinners. Roast some potatoes, make a nice salad and you have a complete meal without a lot of work.

INGREDIENTS

½ Cup Victoria’s Dry Rub

2 Pounds Boneless Center Trimmed Pork Loin Roast

½ Cup Prepared BBQ Sauce

Preheat the oven to 425° F. Coat a wire rack and shallow roasting pan with olive oil. Rub Victoria’s Dry Rub all over the pork to coat. Set the pork on the rack in the roasting pan and roast for 55 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with the BBQ sauce if you like. Serves 6

Chocolate Cinnamon Cake

October 7, 2011

Chocolate Cinnamon Cake

INGREDIENTS

2 Cups Unbleached Flour

1/3 Cup Unsweetened Cocoa Powder

1 ½ Teaspoons Baking Powder

¾ Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

½ Teaspoon Salt

1 Cup Butter

1 ¼ Cups Sugar

2 Teaspoons Vanilla Extract

4 Eggs

1 Cup Sour Cream

1 Cup Semisweet Chocolate Chips

1 Cup Chopped Pecans

¼ Cup Sugar

1 Teaspoon Ground Cinnamon

Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14

Vanilla Babka

October 2, 2011

Vanilla Babka

INGREDIENTS

2 Cups Unbleached Flour

1 ½ Teaspoons Baking Powder

¾ Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

½ Teaspoon Salt

1 Cup Unsalted Butter

1 ¼ Cups Sugar

3 Tablespoons Vanilla Extract

4 Eggs

1 Cup Sour Cream

Powdered Sugar For Dusting

Preheat the oven to 350° F. Prepare a bundt pan and set aside. In a medium bowl sift together the flour, baking powder, baking soda, 1 teaspoon cinnamon and salt. Set aside. In a separate medium bowl beat the butter and 1 ½ cups sugar with an electric mixer on high speed until light and fluffy. Reduce the mixer speed to medium and beat in the vanilla. Beat in the eggs one at a time. With the mixer on low speed, alternate beating in the flour mixture and the sour cream. Beat only until mixed in. Bake for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking for 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert the cake onto a rack and cool completely. Dust with powdered sugar. Serves 12

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