Try these recipes

Posted: November 28, 2012

Star staff report

Homemade Coconut Creme Pie is on the menu at Pine Grove Restaurant.

The following recipes were provided by Pine Grove Restaurant.

German Pork Chop  Skillet Dinner

6 lean pork chops

12 teaspoon salt

14 teaspoon pepper

1 tablespoon cooking oil

12 teaspoon dried savory

leaves

12 bay leaf

1 pinch of dried basil

2 cups tomato juice

12 cup water

1 small cabbage cut

into 6 wedges

6 carrots, cut

into 1-inch pieces

112 cups coarsely chopped

onion

3 medium potatoes,

pared and quartered

14 teaspoon salt

Season pork chops with pepper and 12 teaspoon salt. Brown chops in hot oil in a large skillet on medium; drain. Put pork chops in an electric skillet, add savory, bay leaf and basil. Add tomato juice and water. Cover and simmer on 350 degrees for 30 minutes. Add cabbage, carrots, onions, potatoes and 14 teaspoon salt. Cover. Cook for 35 minutes or until vegetables are tender.

Southern Pecan  Coconut Cake

1 cup unsalted butter,

softened

2 cups sugar

4 large eggs

1 teaspoon vanilla extract

2 12 cups all purpose flour

1 tablespoon baking

powder

12 teaspoon baking soda

12 teaspoon salt

14 teaspoon ground nutmeg

1 cup whole buttermilk

12 cup sour cream

12 cup finely ground pecans

For the frosting

2 cups sweetened flaked

coconut

1 cup butter, room

temperature

14 teaspoon salt

4 cups powdered sugar

1 teaspoon vanilla

2 to 3 tablespoons

half-and-half

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick spray.

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating to combine.

In a large bowl, sift flour, baking powder, baking soda, salt, and nutmeg. Add flour mixture to butter mixture alternately with buttermilk; beat until smooth. Stir in sour cream and pecans.

Pour mixture into the prepared pans and bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan five minutes.

To make the frosting, blend butter, salt, powdered sugar, vanilla, and half-and-half with electric mixer until well blended.

Between layers of cake, apply frosting and sprinkle with coconut. Apply frosting to entire cake.

Sprinkle sides and top with remaining coconut. Garnish top with pecan halves.

Apple Cider Glaze  Pork Roast

2 (1-pound) pork

tenderloins (trim fat)

silver skin

2 Granny Smith apples,

peeled, cored, thickly sliced

1 cup fresh cranberries

12 cup apple cider

2 tablespoons of apple cider

vinegar

2 tablespoons brown sugar

1 teaspoon cinnamon

12 cup chopped pecans

Preheat oven to 425 degrees.

Spray a small shallow roasting pan with nonstick cooking spray. Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting. Surround with apple slices and sprinkle with cranberries and pecans. Add apple cider and cider vinegar, then sprinkle sugar and cinnamon on top of pork

Roast 30 to 40 minutes, basting halfway though, until meat thermometer registers 155 degrees. Allow to rest 10 minutes and slice. Add all ingredients to top of each slice.