Steaks with Carmel-Brandy Sauce

Steaks with Carmel-Brandy Sauce
4 (6 oz) beef tenderloin fillets
1 tsp salt
1 tsp pepper
3 Tbsp butter, divided
3 Tbsp Brandy
1 Tbsp light brown sugar
¼ cup whipping cream
Garnish: fresh chives

Sprinkle steaks evenly with salt and pepper.

Melt 1 Tbsp butter in medium skillet over medium-high heat. Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet, and keep warm.

Add brandy to skillet, stirring to loosen particles from bottom of skillet. Add remaining 2 Tbsp butter and sugar; cook, stirring constantly, until sugar dissolves and browns.

Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish, if desired.

Makes 4 servings. Prep: 5 minutes. Cook: 10 minutes.

Southern Living



Scalloped Potatoes (Betty Crocker)
3 Tbsp butter
1 small onion, finely chopped (1/4 cup)
3 Tbsp all-purpose flour
1 tsp salt
¼ tsp pepper
2 ½ cups milk
6 medium potatoes, peeled and thinly sliced (6 cups)
1 Tbsp butter

1. Heat oven to 350°F. Grease bottom and side of 2 quart casserole with shortening.
2. Melt 3 Tbsp butter in 2 quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Spread potatoes in casserole. Pour sauce over potatoes. Cut 1 Tbsp butter into small pieces; sprinkle over potatoes. Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving (sauce thickens as it stands).


Ham and Scalloped Potatoes: Stir 1 ½ cups cubed fully cooked ham into potatoes before pouring sauce over potatoes in step 4.

Morning Glory Muffins

Morning Glory Muffins (Sheila)

3 ½ cups white flour
½ cups whole wheat flour
1 cup sugar
¾ cup honey
4 tsp soda
4 tsp cinnamon
1 tsp salt
1 cup grated carrots
1 cup chopped nuts
4 cups peeled and grated apples
6 eggs
1 cup oil
1 cup applesauce
4 tsp vanilla


Mix flour, sugar, honey, soda, cinnamon and salt. Stir in carrots, nuts and apples. Beat eggs, oil, applesauce and vanilla; stir into flour mixture. Spoon into greased tins or paper lined muffin pans. Bake at 350°F for 25-30 minutes. Makes 4 dozen.

Kim's Favorite Muffins

My neighbor gave me this recipe. She made them for us once and I just LOVED them! Occasionally when she makes them now she'll bring over a couple for me because she knows how much I like them. I finally asked her for the recipe and had to share it because they are so yummy!

Kim’s Favorite Muffins (Katie Yaeger)

1 – 8oz can crushed pineapple in its own juice
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 large eggs
1 egg white
½ cup vegetable oil
2 tsp vanilla
2 cups shredded carrots
½ cup applesauce

Heat oven to 350°.

Drain Pineapple, reserve juice.

Whisk together flour, sugar, baking soda, baking pwder, salt and cinnamon. Make a well in the center of the mixture and drop in the eggs, egg white, oil, vanilla and reserved pineapple juice. Beat at medium speed until blended. Stir in pineapple, carrots and applesauce.

Bake about 22 minutes.

This recipe was given to me by my neighbor Katie.