Merry Christmas from My Gourmet Group - Part Two

Yesterday, in "Merry Christmas to my Gourmet Group", you saw the cookbooks I made as Christmas gifts for my friends. Today, with their permission, I want to share a couple of the more unusual recipes. These two are from Joyce and David.

The first is unusual for how simple yet elegant it is; the second for its surprise ingredient.

Pork Tenderloin with Raspberry Sauce
Serves 4

Pork Tenderloin
Ingredients:
1 Pound pork tenderloin
Cayenne pepper
Garlic salt
Black pepper

Directions:
Sprinkle pork with garlic salt and pepper. Bake uncovered at 325 for 1 hour or less. No need to preheat the oven. Serve with raspberry sauce.

Raspberry Sauce
Ingredients:
6 Tablespoons raspberry seedless preserves
2 Tablespoon wine vinegar
½ Teaspoon horseradish
½ Teaspoon garlic, minced

Directions:
Mix ingredients and heat.

Chocolate and Avocado Cake
It's fun to let the guests eat and then try to guess the ingredients. Bet they can't.

Ingredients:
3 Packages (12 ounce) Nestle semi-sweet chocolate chips
2 Ripe (baseball-sized) avocados
3 Ounces Kahlua (coffee-flavored) liqueur or more according to taste (Warning: Kahlua will splatter if added to the mixture when the chocolate is hot!)

Directions:
Halve the avocado. Remove pit. Scoop out the fruit and mash or puree until very smooth.

Melt the chocolate over water in a double boiler or microwave for about one minute and stir.

Add avocados to chocolate and mix well. Mix in the Kahlua.

Spread in a 9-inch buttered pie plate. Cover with plastic wrap and refrigerate. Remove from refrigerator 20 minutes before cutting

Serve with fruit and cream or ice cream or more chocolate!

P.S. If you're wondering why I occasionally post a recipe on a crafting site, I believe that the culinary art is a craft or art like any other. Plus any household time savers give us more time for crafting. Yay!