For review copies and interviews with author Patty Roper, contact Terresa Ray at 1-800-343-1583 or tray@quailridge.com
Peppercorn Tende
rloin in Puff Pastry
1 (1 1/2- to 2-pound) peppercorn tenderloin
1 (17.3-ounce) package puff pastry,
2 sheets
1 egg white
Preheat oven to 350 degrees. Place tenderloin on foil-lined pan; bake 45 minutes or until temperature reaches 170 degrees on a meat thermometer. Remove from oven; cool completely. Trim ends and wrap in one sheet of pastry, sealing edges on bottom with egg white. Cut flowers and leaves from other sheet of pastry and secure on top with egg white. Brush top with egg white; bake 10–15 minutes. Yield: 6–8 servings
3 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
9 saltine crackers, finely crushed
1/2 cup chopped pecans
1 teaspoon vanilla
Preheat oven to 350 degrees. Beat egg whites until foamy; add cream of tartar. Gradually add sugar, beating until stiff. Fold in crackers, pecans, and vanilla. Spread into greased 9-inch pie plate and bake 35 minutes. Cool.
Filling:
1/2 cup confectioners’ sugar
4 ounces cream cheese, softened
1 teaspoon vanilla
1 cup whipped topping
1 (21-ounce) can cherry pie filling
Cream sugar and cream cheese; add vanilla and fold in whipped topping. Pour into crust, top with pie filling, and chill. Yield: 8 servings
From Easy Parties and Wedding Celebrations
ISBN 978-1-934193-30-3 • Quail Ridge Press • 2009
33 parties • 192 pages • full-color photographs • retail $32.95
