Quickie Beef Tenderloin Beef Tenderloin with Peppercorn       Crust and Whiskey Sauce Cranberry Ice Julekake (Norwegian Christmas Bread) Angel Food Candy I Angel Food Candy II Oven Caramel Corn I Oven Caramel Corn II Halva Fudge Cheddar Cheese Spread I Cheddar Cheese Spread II Cashew Brittle Eggnog Pancakes

Quickie Beef Tenderloin

2 lb. tenderloin, trimmed
Kitchen Bouquet
1 can beef consommé

Place tenderloin in roasting pan. Brush liberally with Kitchen Bouquet. Pour consommé around meat. Roast at 500⁰ F. – 25 minutes for rare – 30 minutes for medium.

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Beef Tenderloin with Peppercorn Crust and Whiskey Sauce

Sauce:

1 1/2 lb. beef neck bones
   shallots, coarsely chopped
6 cloves garlic, coarsely chopped
   carrots, coarsely chopped
1 cup whiskey
1 Tbsp. tomato paste
4 sprigs fresh thyme (or 1 tsp. dried)
2 tsp. four-peppercorn mix
2 cups chicken stock or canned broth
2 cups beef stock or canned broth

Brown bones, and vegetables in heavy sauce pan, over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduced by half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into a small saucepan. Season to taste with salt.

Beef:

1/4 cup four-peppercorn mix, lightly crushed
1 Tbsp. cornstarch
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh oregano (or 1/4 tsp. dried)
2 Tbsp. vegetable oil
2 lb. beef tenderloin, trimmed

Preheat over to 350⁰ F Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt. Heat remaining 1 tablespoon oil in large, ovenproof skillet over medium heat. Add beef and brown on all sides, about 5 minutes. Put skillet into pre-heated oven and roast until meat thermometer registers 130⁰ F for rare, about 30 minutes. Let beef stand 10 minutes. Serve slices of beef topped with warm sauce.

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Cranberry Ice

1 1/2 lb. cranberries
2 envelopes unflavored gelatin
1 dozen lemons
6 to 8 cups sugar

Cover cranberries with water and cook until completely soft. Press berries through a sieve. Soften gelatin in 1/2 cup cold water. Add softened gelatin to hot berry pulp. Stir to dissolve. Squeeze lemons. Add juice to berry pulp. Mix in sugar. Add water to mixture to make 4 quarts. Freeze in ice cream freezer. (note: this makes a large amount!)

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Julekake (Norwegian Christmas Bread)

1 1/2 cups milk
1 cup sugar
1/2 tsp. salt
3/4 tsp. cardamom
2 pkg. dry yeast
1/2 cup warm water
3 cups flour
1 cup melted butter
1 cup raisins
1/2 cup currants
8 oz. candied fruit
4-5 cups flour

Scald milk. Add sugar, salt and cardamom. Cool to lukewarm. Dissolve yeast in warm water. Stir into milk mixture. Stir in flour and butter. Stir in raisins, currants and fruit. Mix in flour until dough pulls away from sides of bowl. Knead lightly. Cover and let rise until doubled in bulk, about 2 hours. Divide dough in half. Shape each into a round ball and place on opposite corners of large, greased cookie sheet. Let rise. Bake at 350⁰ F for 45 minutes to 1 hour.

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Angel Food Candy I
called in by Mark in Green Bay

1 1/2 cup granulated sugar
1 1/2 cup white corn syrup
1 1/2 Tbsp. vinegar
1 1/2 Tbsp. baking soda, sifted so there are no lumps

Combine sugar, syrup and vinegar in a large, heavy saucepan. Boil to 300⁰ F
Stir in soda slowly (Caution! Mixture will foam up!) Pour candy into greased pan and cool.

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Angel Food Candy II
called in by Dorothy in Wisconsin Rapids

2 cups granulated sugar
2 cups dark corn syrup
2 tsp. vinegar
2 Tbsp. baking soda

Combine sugar, syrup and vinegar in a large, heavy saucepan. Boil to 300⁰ F
Stir in soda slowly (Caution! Mixture will foam up!) Pour candy into greased pan and cool.

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Oven Caramel Corn I
called in by Dee in Madison

2 cups brown sugar
2 cups butter
1/2 cup white corn syrup
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
8-10 qt. popped pop corn

Combine sugar, butter and syrup in heavy saucepan. Bring to a boil and boil 5 minutes. Remove from heat. Stir in vanilla and salt. Stir in soda slowly. (Caution! Mixture will foam up!) Pour hot syrup over popcorn. Stir to coat. Transfer mixture to a large, greased roaster. Put in oven at 200⁰ F Bake 40 to 60 minutes stirring every 10-15 minutes. Spread on waxed paper and allow to cool.

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Oven Caramel Corn II
called in Adeline in Sparta

1 cup brown sugar
1/2 cup butter
1/2 cup white corn syrup
1 tsp. soda
8 oz. "Barrel of Fun" corn pops

Combine sugar, butter and syrup in heavy saucepan. Bring to a boil and boil 2 minutes. Remove from heat. Stir in soda slowly. (Caution! Mixture will foam up!) Pour hot syrup over popcorn. Stir to coat. Transfer mixture to a large, greased roaster. Put in oven at 250⁰ F Bake 45 minutes stirring every 10-15 minutes. Spread on waxed paper and allow to cool.

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Halva Fudge

2 cups brown sugar
2/3 cup milk
2/3 cup ground sesame seed paste
1 tsp. vanilla

Cook sugar milk to soft ball stage (230 ⁰ F). Remove from heat. Let stand 2 minutes. Stir in sesame paste and vanilla. Pour into greased pan and cool.

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Cheddar Cheese Spread I
called in by Betty in Ironwood

Sharp cheddar cheese spread (Merk’s brand)
garlic salt

Soften cheese. Whip 10-15 minutes at high speed on electric mixer. Whip in garlic salt to taste. (Note: Stepahnie in Madison says she uses 2/3 cheese and 1/3 butter for an even creamier spread)

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Cheddar Cheese Spread II
called in by Jeff in Madison

1 lb. Merk’s sharp cheddar cheese spread
8 oz. cream cheese
1/2 small can evaporated milk
1/4 tsp. garlic powder
1/4 tsp. onion powder

Soften cheeses. Whip with electric mixer until fluffy. Whip in milk and seasonings.

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Cashew Brittle
called in by Rebecca in New Berlin

2 cups salted cashews
1 cup sugar
1/2 cup white corn syrup
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Combine nuts, sugar, and syrup. Microwave 6-8 minutes on high, stirring after 3-4 minutes. Add butter and vanilla. Microwave 2 minutes more. Stir in soda. Spread mixture on greased cookie sheet and allow to cool.

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Eggnog Pancakes
called in by Tony in Cornell

For a holiday touch, Tony uses his favorite pancake mix, but substitutes eggnog for the liquid!

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