These recipes that will be showing up on here are some of my more favourite recipes that I have picked up over the years and put to good use.

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• 5 pounds beef tenderloin
• 2 packages Onion Cresent Rolls
• 1 egg white
• Cheese Sauce:
  • 1 beef bouillon
  • 1 cup water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cup dry white wine
  • 1 cup milk
  • 4 ounces gruyere cheese — shredded
  • 3 ounces roquefort cheese — crumbled
  • salt and pepper

Directions:

1. Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise.
2. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.
3. Cool, cover and chill four hours or overnite. Take packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25 minutes until crescent dough browns.
4. For the Cheese Sauce:
   • Make a roux with flour and butter, add beef bouillion, white wine, and milk
   • Cook until slightly thickenend.
   • Add cheeses and cook until smooth. Season with salt and pepper to taste.
   • Serve over sliced Wellington.

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• 3 large eggs, separated
• 3/4 cup sugar
• 1 tsp Vanilla extract
• 1 (8-oz) container mascarpone cheese
• 1/2 cup chilled heavy cream (35%)
• 1 cup very strong brewed coffee or brewed espresso, cooled to room temperature
• 1/4 cup Bailey’s Irish Cream
• 1/4 cup Kahlua
• 24 savoiardi (crisp Italian ladyfingers)
• 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened) or 2 tablespoons unsweetened cocoa powder

1. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
2. Beat whites with a pinch of salt and vanilla in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it holds stiff peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
3. Stir together coffee and liqueurs in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. For best results, prepare 24 hours before consuming.
4. If you’re feeling adventurous, you can layer this in a large martini glass… it makes for a wonderful presentation (my favorite)
5. Just before serving, sprinkle with chocolate or cocoa. Icing sugar, chocolate sauce, whipped cream, mint, and fanned strawberries make for an elegant presentation for this dish. Tiramisu doesn’t keep forever, so make sure you eat this within a day or two. Though you probably won’t have a problem once you try this.

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• 1 cup graham crumbs
• 3/8 cup (100ml) melted butter
• 1/4 cup brown sugar

Mix all ingredients together, press into a springform pan. Bake at 400 degrees for 5-10 minutes until crust starts to turn golden-brown at the edges. Set aside to cool.

Filling

• 3.5 cups vanilla ice cream
• 500ml whipping cream
• 1/2 cup smooth peanut butter

Mix all ingredients together, making sure there are no lumps at all. Pour into springform pan over cooled crust. Freeze overnight.

To remove from pan, heat up edges of the pan with hot water before removing, making sure not to get any water on the pie. Serve with chocolate sauce and crushed unsalted peanuts.

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