Top Loin Roast

Top Loin Roast

At least 3 hours before (can do day ahead)

Make an herb rub for the meat  (based off a 2 pound roast)

-      2 garlic cloves

-      2 tsp. salt

-      ½ tsp. ground black pepper

-      2 tsp. olive oil

-      2 tsp. oregano 

-      1-2 tsp. thyme 

Chop garlic finely, then mix all the ingredients together to form a rub/paste.  Pat meat dry, then rub meat with the herb paste. Cover and chill.

When ready to cook:

1. Brown the pre-seasoned meat in a pan, then remove.

2. Brown the cut veggies on one side.

3. Lay foil over the veggies to the edge of the pan and poke holes in it.

4. Lay roast on top of foil with any fat facing up.

Bake at 350 for 45 minutes, remove roast, then crank the heat way up (450-500) to finish veggies and thicken drippings. Veggies are flipped, foil removed, and put back into oven 15-20 minutes.

(Meat should be 145 for medium)

*Used potatoes and carrots, cut into halves/chunks.

*If meat is not quite as done as you’d like, or someone in the family likes their meat well done, it’s easy enough to throw the meat in a pan and sear it on the stove for 30 seconds to 1 minute each side to get browned up a bit more.

Recipe is based loosely off of recipes from Epicurious and American Test Kitchen

https://www.epicurious.com/recipes/food/views/roast-new-york-strip-loin-with-garlic-herb-crust-104494

* this cut of meat in Honduras is - cabeza de lomo entera

Butter Cream Icing

1 3/4 c shortening
1/4 c butter
4 c powdered sugar
1/2 c evaporated milk
2 tsp vanilla
dash almond or coconut flavoring

Mix until smooth.

Turtle Cake

1 box German chocolate cake mix
1/2 c butter
1 can (7 oz) condensed milk
1 pkg (14 oz) caramels, unwrapped
6 oz nuts
6 oz chocolate chips

Prepare cake mix according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake in 350 over for 15 minutes. Combine butter, milk, caramels in large bowl. Heat in microwave, stirring once or twice, until melted. Cool. Pour over cake. Pour remaining cake batter over caramel mixture. Sprinkle nuts and chocolate chips on top. Bake at 350 for 30-35 minutes.

Banana Split Cake

2 c graham cracker crumbs.              
1/2 c melted butter
2 tsp sugar
1 pkg cream cheese, softened
2 c powdered sugar
16 oz can crushed pineapple, drained
5 bananas, halved lengthwise
9 oz cool whip
1 c chopped nuts
maraschino cherries

Combine cracker crumbs, butter & 2 tsp sugar. Pat into 9x13 pan. Bake @ 300 for 10 minutes. Cool.

Mix cream cheese and powdered sugar until smooth. Spread over crust. Layer pineapples on top. Arrange bananas over pineapple. Spread with cool whip. Sprinkle with nuts. Garnish with cherries. Chill.

Pecan Sandies

1/2 c shortening
1/2 c sugar
1/2 c powdered sugar
1 egg, beaten
1/4 tsp salt
1/2 tsp cream of tarter
1/2 tsp baking soda
1 tsp vanilla
1 3/4 c flour
1/2 c finely chopped pecans

Beat shortening and sugars together until fluffy. Add vanilla, salt and egg. Beat until smooth. Mix dry ingredients together and add to creamed mixture about a third at a time. Dough will be a little thick. Stir pecans into cookie dough with a spoon and blend well. Chill dough 30-45 minutes.

Roll cookie dough into a 1-1 1/4 inch ball. place on ungreased cookie sheet. Flatten balls to 1/4 inch thick. Bake at 350 for 12-15 minutes until slightly golden.