An Amazing Meal

This meal was amazing! It was quite a bit of work, but in the end...so, so worth it!

Roast Pork with Raspberry Sauce

1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon pepper
1 boneless rolled pork loin roast (3-1/2 to 4 pounds)

SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon each ground ginger, nutmeg, and cloves
1/4 cup cornstarch
1 tablespoon butter, melted
1 tablespoon lemon juice

Combine the salt, sage and pepper; rub it over entire roast. Place roast fat side up on a rack in a shallow roasting pan or place on grill pan. Bake, uncovered, at 350 degrees for 70-80 minutes or until a meat thermometer reads 160 degrees.
For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cups. In a saucepan, combine the sugar, vinegar, spices, and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, and raspberries. Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce.

Au Gratin Peas and Potatoes

6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 teaspoon salt
1 package (10 ounces) frozen peas, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup milk

In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. Layer with the potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer for 10 minutes or until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.

Golden Honey Pan Rolls

1 cup warm milk (70 to 80 degrees)
1 egg
1 egg yolk
1/2 cup vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast

GLAZE:
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white

In bread machine, place the first eight ingredients in order. Select dough setting.
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with additional honey if desired.

And for dessert!

Cappuccino Cake Brownies

1 tablespoon instant coffee granules
2 tablespoons boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 teaspoon ground cinnamon

In a small bowl, dissolve coffee in water; set aside. In a microwave or saucepan, melt chocolate chips; stir until smooth. In a small mixing bowl, cream butter and sugar. Beat in the eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.