These recipes originally appeared in the March 2019 issue of Mature Living Magazine.
Honey Parmesan Pork Roast
3- to 4-pound sirloin pork roast or pork loin
1/2 cup honey
2/3 cup grated Parmesan cheese
2½ teaspoons dried basil
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Place roast in slow cooker. In a small bowl, mix together honey, cheese, soy sauce, basil, garlic, olive oil, and salt. Pour sauce over roast. Cook on low 7-9 hours, until the roast is falling apart. Use tongs to remove pork to a serving dish. Carefully pour the sauce into a saucepan or large skillet over medium-high heat. Whisk together cornstarch and cold water, and pour into sauce. Bring to a boil, and cook for 2-3 minutes, until the sauce has thickened to gravy consistency. Pour over roast, and serve. Serve any extra gravy on the side. Serves 8.
Buttermilk Mashed Potatoes
4 pounds Yukon Gold potatoes
4 cups water
4 cups buttermilk
Salt and pepper
Butter, to serve
Peel potatoes, and slice into rounds. Place potatoes in a large cooking pot. Add water, buttermilk, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Remove lid, and cook another 5-10 minutes, stirring often and mashing as you go until the potatoes have absorbed the liquid. Taste for seasonings, and add more salt and pepper as needed. Serve with melted butter on top. Serves 8.
Jalapeño Creamed Corn
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, diced small
2 jalapeño peppers, seeded and diced
1 bell pepper (any color), diced
20 ounces frozen corn
Salt and pepper
1 tablespoon flour
1½ cups chicken stock or broth
1/2 cup heavy cream
2 tablespoons chopped fresh cilantro (optional)
Heat large skillet over medium-high heat; add oil and butter. When butter is melted, add onions, peppers, and corn. Sprinkle generously with salt and pepper. Saute until onions are translucent, about 5 minutes. Sprinkle with flour and cook 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat. Cook until creamy, about 5 minutes. If it’s too runny, combine 1 tablespoon cornstarch and ¼ cup water. Pour into corn mixture; simmer until thickened. Pour into a serving bowl, and sprinkle with pepper and cilantro. Serves 4-6.
Snickerdoodle Cake
3 cups all-purpose flour
1 cup sugar
1 tablespoons baking powder
2 teaspoons cinnamon
1 cup milk
1/2 cup butter, melted
3 eggs
1 teaspoons vanilla
Frosting:
1/2 cup butter, softened
3¾ cups powdered sugar
1 teaspoons vanilla
1 tablespoons cinnamon
3-4 tablespoons milk
Preheat oven to 350 F. Grease 9-by-13-inch pan. In a large bowl, whisk together flour, sugar, baking powder, and cinnamon. In another bowl, mix milk and butter, then add eggs and vanilla, and stir well until uniform. Add wet ingredients to dry ones and mix for 3 minutes until batter is smooth and thick. Pour into prepared pan. Bake 25-30 minutes until a tester inserted in middle comes out clean. Cool completely. Beat butter with an electric mixer until fluffy. Add powdered sugar, vanilla, and cinnamon, and mix. Slowly add milk until frosting is desired consistency. Beat another minute or so for extra fluffy frosting. Frost cooled cake. Serves 12-15.
