Muirhead &nbsp; Recipes

Muirhead Pecan Pumpkin Butter BARS

	¼ cup soft butter 1¼ cup chopped pecans 1 cup flaked coconut 1 cup graham cracker crumbs		1 13.5-oz jar Muirhead Pecan Pumpkin Butter 1 can (14 oz) sweetened condensed milk (not evaporated milk) ¼ cup flour 3 eggs
Heat oven to 350° F. Combine butter, pecans, coconut, and graham crackers. Press 2/3 of mixture on the bottom of an ungreased 9" × 13" baking pan. Combine Muirhead Pecan Pumpkin Butter, condensed milk, flour and eggs. Pour over crumbs. Sprinkle reserved crumbs on top. Bake 30 minutes. Chill thoroughly. Cut into bars. Serves 24.

Muirhead Pecan Pumpkin Butter BRAN MUFFINS

	1¼ cups flour ¼ cup sugar 1 tbsp baking powder ¼ tsp salt		1¼ cups milk 1 large egg ½ cup Muirhead Pecan Pumpkin Butter 2 cups bran cereal ( not flakes)
Stir together flour, sugar, baking powder, and salt. In a large bowl combine bran cereal, and milk. Let stand until cereal softens (about 5 minutes). Add egg and Muirhead Pecan Pumpkin Butter. Beat well. Add flour mix and stir only until combined – do not overheat. Drop into twelve 2½" muffin cups well coated with cooking spray. Bake in preheated oven at 400° F. for 20 minutes or until lightly browned. Serves 12.

Preheat oven to 375° F. Grease a baking sheet. Unroll dough for rolls, but do not separate. Press dough segments together to form 12" × 7" rectangle. Transfer to prepared baking sheet. Spread dough with Muirhead Pecan Pumpkin Butter, leaving about ½" border on all sides. Roll dough from short end, pinching last edge to seal. Cut roll into 8 slices, cutting down just to, but not through the bottom of the roll. Pull slices out, alternating left to right sides. Bake for 16-18 minutes until golden and flaky. Combine sugar, liqueur/vanilla, and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm cake. Slice and enjoy. Serves 8.

Nancy Schofer – 2000

           ½ cup unsalted butter, softened
           ¾ cup white sugar
           1 egg
           1 tbsp milk
           1 tsp vanilla
           1 ¼ cups all purpose flour
           ¼ tsp baking powder
           ¼ tsp salt
           4-6 tbsp Muirhead Pecan Pumpkin Butter

Muirhead Pecan Pumpkin Butter Pinwheel COOKIES

Cream butter and sugar. Add egg. Stir in milk and vanilla. Combine flour, baking powder, and salt. Stir into creamed mixture. Chill dough for an hour.

Preheat oven to 425° F. Lightly grease a cookie sheet or use cooking matt. Flour a rolling pin and board. Cut dough in half. Roll half dough into a rectangle (12" x 6"). Spread 2-3 tbsp of Muirhead Pecan Pumpkin Butter on rectangle. Roll up into a log. Place on aluminum foil and chill for one hour. Repeat with the remaining dough. Slice �" thick. Place slices slightly apart on baking sheet and bake for 8-10 minutes until golden around the edge. About 4 doz. cookies.

Muirhead – 2006

             3 pounds carrots, washed, peeled and sliced
             2 tbsp butter
             ¼ cup Muirhead Pecan Pumpkin Butter

Peel and slice carrots into coin shaped pieces, steam in water until tender, drain and place in serving dish, mix or toss with butter and Muirhead Pecan Pumpkin Butter until evenly coated, and serve while still warm. Omit butter to reduce fat content of dish. Serves 8.

GLAZED CARROTS with Muirhead Pecan Pumpkin Butter

Muirhead – 2006

             24 oz. cream cheese, softened
             ½ cup granulated sugar
             ½ cup brown sugar
             1 tsp vanilla
             1 tbsp bourbon whiskey, optional
             pinch of salt
             4 large eggs
             1 jar Muirhead Pecan Pumpkin Butter
             ¼ cup sour cream
             1 tbsp Cornstarch
             Pecans ground fine for garnish, optional

Preheat oven to 350° F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8" × 3" spring pan. Pour mixture into pan and bake at 350° F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans. Serves 12.

Muirhead Pecan Pumpkin Butter No-Crust CHEESECAKE

Dorothy Staub – 2000

             For the crust:
             ½ cup graham cracker crumbs
             1 ¼ tsp ground cinnamon
             2 tbsp unsalted butter, melted
             2 tbsp white sugar

             For the filling:
             1 cup Muirhead Pecan Pumpkin Butter
             ½ tsp ground cinnamon
             ¼ tsp ground ginger
             ½ tsp freshly grated nutmeg
             14 oz. cream cheese
             1/3 cup white sugar
             2 eggs
             ½ tsp vanilla extract

Have all the ingredients at room temperature. Preheat an oven to 325°F. Lightly butter the wells of a miniature pumpkin cheesecake pan.

To make the crusts, in a small bowl, combine the graham cracker crumbs, cinnamon, butter and sugar and stir until blended. Divide the mixture among the prepared wells. Using a shot glass or other small glass, press the mixture evenly into the bottom of the wells.

Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the oven temperature to 300°F.

To make the filling, in a small bowl, stir together the Muirhead pecan pumpkin butter, cinnamon, ginger and nutmeg. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and sugar on low speed until smooth, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl, then beat in the vanilla. Add the pumpkin mixture and beat until completely blended, about 1 minute. Pour the batter into the crusts, dividing it evenly among the wells.

Bake until the filling is set and puffed but not cracked, 23 to 25 minutes. Transfer the pan to a wire rack and let cool to room temperature. Refrigerate for at least 3 hours before unmolding.

To unmold, press an index finger through the hole in the base of each well and push up to remove the cheesecake and the metal disk. Carefully slide a small spatula underneath the cheesecake to remove it from the disk, then transfer to a platter. Makes 12 miniature cheesecakes.

Miniature Muirhead Pecan Pumpkin Butter CHEESECAKES with Cinnamon Crust

Williams-Sonoma Kitchen – 2006

Muirhead Pecan Pumpkin Butter Drop COOKIES

	½ cup unsalted butter, softened 1 large egg ½ cup brown sugar 1 cup *Muirhead* Pecan Pumpkin Butter		1¾ cups sifted flour ½ tsp baking soda ¼ tsp of salt 1 cup bran cereal (pellets not flakes), optional
Cream together butter, egg, and brown sugar. Sift flour with baking soda and salt and stir into creamed mixture. Mix in Muirhead Pecan Pumpkin Butter. Optional ingredient, add 1 cup bran cereal (pellets not flakes) for more fiber. Drop rounded tablespoonfuls onto greased baking sheet about 3" apart. Bake in preheated oven at 400° F. for 8 to 10 minutes. Yields about 30 cookies.

CREAM PUFFS with Muirhead Pecan Pumpkin Butter For Cream Puffs: 1 cup water ½ cup unsalted butter, softened 1 cup white flour 4 large eggs For Pudding: 1 box of vanilla pudding ¼ cup of Muirhead Pecan Pumpkin Butter For Caramel Sauce: 1 cup white sugar 1 cup heavy cream
For the cream puffs, preheat oven to 400° F. Line a cookie sheet with parchment paper or baking matt. Boil water and butter in a saucepan. Stir in flour. Cool batter for 3 minutes. Beat in eggs, one at a time. Spoon batter or pipette batter through a pastry tube onto the cookie sheet. Bake for 45 minutes until golden. Makes 8 large puffs. Possible to store in an airtight container for 3 days. Meanwhile prepare pudding mix according to box directions. Cool. Mix Muirhead Pecan Pumpkin Butter into cooled pudding mix. Refrigerate. For the caramel sauce, cook sugar in heavy skillet pan until melted and golden. Gently pour in cream into skillet. Sugar will harden. Cook over moderate heat stirring until caramel is dissolved. Cool to lukewarm. Just before serving, fill cream puffs with vanilla pudding. Garnish with caramel sauce. Serves 8.

Muirhead – 2006

             2 ¼ cups heavy cream
             ¼ cup white sugar
             ½ cup Muirhead Pecan Pumpkin Butter
             4 egg yolks
             1 tsp vanilla
             8 tsp sugar for glaze

Preheat oven to 300° F. Have a pot of boiling water ready. In a saucepan over medium heat combine cream, ¼ cup sugar and Muirhead Pecan Pumpkin Butter. Cook stirring until bubbles just begin to appear around the edge. Remove from heat. In a bowl, whisk egg yolks and vanilla until well blended. Pour heated cream a little at a time into the egg yolk mixture, stirring constantly until smooth. Pour into four 6 oz ramekins. Line a deep baking pan with a kitchen towel. Place ramekins on the towel and pour in the hot water half way up the sides of the ramekins. Cover loosely with aluminum foil and bake until set about 30 to 35 minutes. Remove ramekins from the pan and cool to room temperature. Refrigerate until serving time. Sprinkle 2 tsp sugar over each ramekin evenly. Lightly melt and brown sugar with kitchen torch to form the top glaze. Serves 4.

Muirhead Pecan Pumpkin Butter CRÈME BRÛLÈE

Muirhead – 2005

             4 cups sliced and peeled apples
             1/3 cup Muirhead Pecan Pumpkin Butter
             3 Tbsp butter, cold plus enough for buttering the baking dish
             ¼ cup all-purpose white flour
             ¼ cup brown sugar
             ¼ cup rolled oats, uncooked

Preheat oven to 350° F. Stir Muirhead Pecan Pumpkin Butter into the apples and spread into the bottom of a buttered, 11 x 7" pan. Combine remaining ingredients until crumbly. Place on top of apple mixture. Bake for 30 minutes. Serve warm or at room temp. Serve with a dollop of whipped cream or ice cream. Serves 4 - 6.

Apple CRISP with Muirhead Pecan Pumpkin Butter

Baruffi – 2006

             Cupcake:
             1 ¾ cups flour
             ½ tsp salt
             1 tsp baking soda
             ½ cup unsalted butter, room temperature
             1 cup sugar
             1 egg
             1 cup Muirhead Pecan Pumpkin Butter
             1 cup pecans, coarsely chopped

             Frosting:
             4 oz cream cheese (room temperature)
             2 cups powdered sugar
             1 tsp vanilla

Preheat oven to 375° F. Lightly grease muffin molds. Sift together flour, salt and baking soda. Cream the butter and sugar until fluffy and pale yellow. Add the egg and beat until well combined. Stir in dry ingredients. Stir in Muirhead Pecan Pumpkin Butter and chopped pecans Fill muffin molds ¾ full. Bake for 20 minutes or until golden. Cool on racks. For frosting, cream together cream cheese, powdered sugar, and vanilla. Decorate cooled cupcakes.

Muirhead Pecan Pumpkin CUPCAKES with Cream Cheese Frosting

Williams-Sonoma Kitchen

             1 package yellow cake mix; set aside one cup
             ½ cup butter, melted
             3 eggs, large
             1 jar of Muirhead Pecan Pumpkin Butter
             2 tbsp milk
             1 tbsp flour
             2 tbsp sugar
             ¼ cup butter, softened
             1 tsp cinnamon

Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" × 13" pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into "2 squares. Serves 24.

Muirhead Pecan Pumpkin Butter DESSERT SQUARES

Williams-Sonoma Kitchen – 2000

             ½ cup sugar
             14 oz. condensed milk, sweetened
             1½ cups milk
             1 jar of Muirhead Pecan Pumpkin Butter
             6 eggs
             ½ tsp. salt
             1 tsp. vanilla extract

Cook sugar over medium heat in a heavy saucepan, stirring constantly until it melts and turns golden brown and syrupy. Carefully pour the hot syrup into a 9-inch round cake pan and tilt and turn the pan to coat the bottom and sides of the pan with syrup. Set aside.

Muirhead Pecan Pumpkin Butter FLAN

Preheat oven to 325° F. Select a baking pan large enough to hold the cake pan in its center in the oven's middle shelf. Pour hot water into the baking pan to reach approximately halfway up the outside of the cake pan with the caramel.

Combine all the remaining ingredients in a large mixing bowl, and beat with an electric mixer on low speed for about one minute, or until the mixture is very smooth (mixture will be thin). Pour the mixture into the cake pan with the caramel, and set the cake pan in the hot water in the prepared baking pan. Carefully set the baking pan in the preheated oven.

Bake for approximately 1 hour, or until custard is set in the center, and a knife or toothpick stuck into the custard's center comes out clean. Remove the cake pan from the hot water bath and let cool on a wire rack. Refrigerate the flan for at least 6 hours or overnight. The flan is best when made a day ahead.

Printer friendly version Email this recipe to a friend Kincaid – 2000
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Muirhead Pecan Pumpkin Butter FRENCH TOAST

             2 eggs, large
             1 cup milk (whole or lower fat)
             1/2 tsp orange zest, finely chopped
             3 Tbsp Muirhead Pecan Pumpkin Butter
             6 to 8 slices, Italian or French or sourdough bread, (preferably stale)
             2-3 Tbsp butter
             1 orange, peeled and segmented (optional for garnish)

Beat eggs in a mixing bowl with a fork or whisk. Mix in milk, orange zest, and Muirhead Pecan Pumpkin Butter. Completely mix to insure the eggs are beaten into the milk. Heat and butter frying pan or griddle. Place some of the egg mixture in a shallow dish and dip (and hold) bread slices in mixture to coat both sides. Place on griddle and cook until lightly browned on both sides. (Note: re-stir egg mixture to insure the ingredients stay in suspension during bread dipping step otherwise the coating will be uneven.) Place cooked French toast on serving plates and garnish with orange slices. Serve immediately with honey, maple syrup, confectioner sugar, or more Muirhead Pecan Pumpkin Butter. Serves 2-4.

Muirhead – 2008

Bake ham as directed on package. Spread with Muirhead Pecan Pumpkin Butter the last 20 minutes of baking.

Muirhead Pecan Pumpkin Butter HAM GLAZE

Hurley – 1999

1 quart vanilla ice cream or frozen yogurt
½ cup Muirhead Pecan Pumpkin Butter

Soften ice cream or frozen yogurt. Swirl in Muirhead Pecan Pumpkin Butter. Refreeze.
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Muirhead Pecan Pumpkin Butter Swirl ICE CREAM

             4 cups milk
             4 tbsp cornmeal
             1 cup Muirhead Pecan Pumpkin Butter
             1 tbsp butter
             ½ tsp salt
             1/8 tsp baking soda
             2 eggs, beaten
             Heavy or light cream, optional garnish

Preheat oven to 325° F and grease a 1 ½ quart baking dish. In a pan, scald the milk. Whisk in the cornmeal to prevent clumping and bring to a boil. Stir in Muirhead Pecan Pumpkin Butter, butter, salt and baking soda. Let mixture cool slightly. In a separate bowl, beat the eggs with a small amount of the milk mixture to prevent curdling of the eggs. Then beat this egg mixture into the milk mixture. Pour the mixture into the baking dish. Bake for 2 hours or until a knife inserted in the center comes out clean. Allow to cool and serve or refrigerate. Spoon pudding into serving dishes and serve with cream (optional). Serves 6.

Recipe Note: If you prefer molasses flavor, substitute ¼ cup of molasses for equal amount of Muirhead Pecan Pumpkin Butter.

INDIAN PUDDING

Muirhead – 2009

             ½ cup unsalted butter
             ¼ cup white sugar
             2 eggs
             1 1/3 cup all purpose flour
             1 tsp baking soda
             ½ tsp salt
             1 jar Muirhead Pecan Pumpkin Butter
             ½ tsp vanilla
             2 tsp fresh lemon juice

Preheat oven to 325° F oven. In a bowl, beat butter and sugar together until creamy and smooth. Add eggs and beat well. Add flour, baking soda and salt, and mix until combined. Stir in Muirhead Pecan Pumpkin Butter, vanilla and lemon juice. Fill buttered muffin pans and bake until a toothpick comes out clean (about 20 minutes).

Muirhead Pecan Pumpkin Butter MUFFINS

Williams-Sonoma Kitchen

             1/2 cup (1 stick) butter, softened
             3/4 cup firmly packed brown sugar
             1/4 cup granulated white sugar
             2 eggs
             1 teaspoon vanilla
             1/2 to 3/4 cup Muirhead Pecan Pumpkin Butter
             1 1/2 cups all-purpose flour
             1 teaspoon baking soda
             1/2 tsp cinnamon
             3 cups oats, uncooked
             1 cup raisins (optional soaked in amaretto liquer overnight)

Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs, vanilla, and Muirhead Pecan Pumpkin Butter. Beat well. Combine flour, baking soda, and cinnamon. Mix in flour mixture, oats, and raisins. Drop by rounded spoonfuls onto ungreased cookie sheet and flatten dough if desired. Bake 12 to 15 minutes or until golden brown. Cool several minutes on cookie sheet and move to wire rack. Makes about 4 1/2 dozen cookies.

Muirhead Pecan Pumpkin Butter OATMEAL COOKIES

Judy Cowell – 2005

             2 cups pancake mix (dry)
             2 eggs, large
             1 3/4 cups milk (whole or skim)
             1 cup Muirhead Pecan Pumpkin Butter
             grease for the griddle

Stir ingredients until blended. Do NOT over mix. Pour 1/4 cup batter onto a greased and hot griddle. Cook until edges are golden. Flip and cook until done. Serve immediately. Serves 3-4.

Muirhead Pecan Pumpkin Butter PANCAKES

Hartman – 2000

             1 large sweet potato
             2 eggs
             3 Tbsp pancake flour mix
             3 Tbsp Muirhead Pecan Pumpkin Butter
             4 Tbsp oil for frying

Peel and shred the potato. Stir in eggs, flour, and Muirhead Pecan Pumpkin Butter. Mix well. Heat oil in frying pan. Drop potato mix by large spoonfuls into hot oil. Fry on each side until golden. Add more oil as needed. Serve with sour cream and/or apple sauce. Makes 10 pancakes.

Muirhead Pecan Pumpkin Butter Sweet Potato PANCAKES

Muirhead – 2001

Muirhead Pecan Pumpkin Butter Apple PIE

	1 9-inch deepdish pie shell, unbaked 6 cups skinned and sliced tart apples ¼ cup pecans, ground fine, chopped 1 cup Muirhead Pecan Pumpkin Butter		¾ cup brown sugar, packed ½ cup rolled oats ½ cup butter ½ cup flour
Use one 9-inch deep dish pie shell, unbaked or 1 sheet of unbaked puff pastry shaped and pressed into 9-inch deep dish pie pan. Preheat oven to 375°. In large bowl, stir together the apples, pecans and Muirhead Pecan Pumpkin Butter. Set aside. In a small bowl, combine the flour, brown sugar, oats, and butter and mix together with a pastry cutter until butter is incorporated and mixture is crumbly. Spoon apple mixture into pie shell. Spread the crumb mixture evenly over the top. Bake for 50-60 minutes. Serves 8.

             1¼ cups all-purpose flour
             ¼ tsp salt
             1 tsp granulated sugar
             6 tbsp (¾ sticks) chilled unsalted butter, cut into 1" pieces
             ¼ cup shortening
             2-3 tbsp ice water, as needed
             2 jars Muirhead Pecan Pumpkin Butter
             3 eggs
             ¼ cup brown sugar
             ½ cup cream

Position rack in lower third of oven and preheat to 425° F. In bowl of food processor, pulse flour, salt and 1 tsp granulated sugar once to combine. Add butter and shortening and process in short pulses until pea-size crumbs form, 20-25 seconds. Gradually add water, while pulsing, to form large, moist crumbs, 10 seconds more. Turn dough out onto a lightly floured surface. Press mixture together with hands and shape into a round flat 5" disk. Cover with plastic wrap and refrigerate, at least one hour. On a floured surface, roll out dough to ¹/8" thickness and about 12" round to fit a 9" deep dish pie pan. Fit dough into pan leaving 1" overhang around rim. Fold overhanging dough under itself and shape into an upstanding edge. Flute dough around rim with thumb or crimper. Poke holes in dough with a fork and bake until golden and crisp 15-20 min. Remove from oven and cool slightly. Reduce oven temperature to 350° F. In a mixing bowl, beat Muirhead Pecan Pumpkin Butter, eggs, sugar, and cream together until smooth. Transfer filling to pie shell and bake until filling sets, 45-50 min. Cool pie to room temperature and serve slices with freshly whipped cream. Serves 8-10.

Muirhead Pecan Pumpkin Butter DEEP DISH PIE

Williams-Sonoma Kitchen – 2000

Muirhead Pecan Pumpkin Butter PECAN PIE

	1 9-inch pie shell, unbaked 1 cup Muirhead Pecan Pumpkin Butter 1 cup dark corn syrup	½ tsp salt 3 large eggs, slightly beaten 2 cups coarsely chopped, unsalted pecans
	½ cup butter melted (may be reduced or eliminated at your discretion to lower fat content)
Combine Muirhead Pecan Pumpkin Butter, melted butter, corn syrup, and salt. Stir in eggs and fold in pecans. Pour into unbaked pie shell. Bake in preheated oven at 375° F. for 40-50 minutes. Serves 8.

             1 9-inch pie shell, unbaked
             3 extra large eggs
             1½ cups Muirhead Pecan Pumpkin Butter (one 13.5-oz. jar)
             1½ cups heavy cream

Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and cream. Pour into unbaked pie shell. Bake in preheated 450° F. oven for 15 minutes. Reduce heat to 350° F. and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8.
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Muirhead Pecan Pumpkin Butter PUMPKIN PIE

             4 eggs
             2 cups (about 1 1/3 jars) Muirhead Pecan Pumpkin Butter
             2 cups evaporated milk
             One 9 inch pre-baked deep-dish pie shell

Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre-baked pie shell and bake until the center is set, 1 ¼ to 1 ½ hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.

Muirhead Deep Dish PUMPKIN PIE

Williams-Sonoma Kitchen – 2007

             1 9-inch pie shell, unbaked
             1 cup fat free liquid eggs
             1½ cups Muirhead Pecan Pumpkin Butter (one 13.5-oz. jar)
             1½ cups fat free evaporated milk (1 can)

Beat fat free liquid eggs, Muirhead Pecan Pumpkin Butter and evaporated milk. Pour into unbaked pie shell. Bake in preheated 450° F. oven for 15 minutes. Reduce heat to 350° F. and bake for an additional 45 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at roomtemperature. Serves 8.

Muirhead Pecan Pumpkin Butter PUMPKIN PIE (low fat version)

Muirhead – 2004

           1½ lb. pork loin
             1 tsp coarse salt
             1 tsp white pepper
             1 tsp paprika
             1 tbsp butter
             4 oz Muirhead Pecan Pumpkin Butter
             1 tbsp pecans, finely chopped
             6 oz pumpkin ale, full bodied ale, or apple cider

Muirhead PORK TENDERLOIN

Preheat oven to 350° F. Rub pork loin with salt, pepper, and paprika. Sear pork loin on all sides in buttered frying pan. Place seared pork loin in prepared baking dish. Bake for 30 to 35 minutes. Meanwhile, prepare sauce by simmering Muirhead Pecan Pumpkin Butter, pecans and 4 oz of ale until it thickens. When tenderloin is done, remove from the oven and let stand on a cutting board for 5 minutes. If desired, deglaze the pan with extra ale then add to the sauce for extra flavor. Slice into 1/2 inch pieces and pour sauce over it. Serve extra sauce at the table. Serves 4 to 6.

Shively – 2007