Each week, this column offers recipes from Valley cookbooks. If your organization would like to have


March 30, 2016 at 12:00a.m.

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”

Cranberry Amaretto Pork Tenderloin

by Mary Witkowski

2tenderloins, 11/2 pounds each

2teaspoons cornstarch

1/4teaspoon cinnamon

1/8teaspoon salt

1/2teaspoon grated orange peel

4tablespoons Amaretto liquor

2tablespoons dry sherry

116 ounce can whole berry cranberry sauce

In a small saucepan, stir together all ingredients except tenderloins. Cook over medium heat, stirring frequently, until sauce is thickened; remove from heat. Place tenderloins in a baking dish and bake at 350 degrees. Spoon 1/2 of cranberry mixture over roast after 15 minutes of baking time. Continue to roast tenderloin until the internal temperature reaches 150 to 155 degrees. Remove from oven and allow to stand for 10 minutes prior to slicing. Serve with the remaining sauce. Serves 6.

Kahlua Pecan Pie

by Diane Graham

3/4cup sugar

1/4cup butter, softened

1teaspoons vanilla

2tablespoons flour

3eggs

1/2cup plus 1 teaspoon Kahlua

1/2cup dark corn syrup

3/4cup evaporated milk

1cup chopped pecans

1unbaked 9 inch pastry shell, chilled

1/2cup Cool Whip

Pecan halves

In a mixing bowl, combine sugar, butter, vanilla and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in Kahlua, syrup, evaporated milk and pecans, mixing thoroughly. Spread batter in chilled pastry shell. Bake at 400 degrees for 10 minutes, then reduce oven temperature to 325 degrees and bake an additional 40 minutes or until firm. Chill pie. Just before serving, garnish with whipped cream and pecan halves. Serves 6 to 8.

HOW TO ORDER

Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.