Northwest recipes star in ‘Still Gold’n’

Ten years after the Junior League of Spokane released “Gold’n Delicious,” the service group is back with “Still Gold’n.”

The collection, subtitled “Celebrating Spokane One Meal at a Time,” is filled with signature dishes of the Northwest.

Here a few recipes from the book:

Huckleberry Coffee Cake

1/4 cup margarine, softened

4 ounces fat-free cream cheese, softened

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups huckleberries or blueberries

Preheat the oven to 350 degrees. Beat the margarine and cream cheese in a bowl with a mixer at medium speed until fluffy. Beat in the sugar gradually. Add the egg and beat well. Combine the flour, baking powder and salt in a small bowl. Stir into the margarine mixture. Stir in the vanilla. Fold in the huckleberries. Pour into a 9-inch round baking pan sprayed with nonstick cooking spray. Bake for 1 hour. Let cool slightly before serving.

Yield: 10 servings

Approximate nutrition per serving: 228 calories, 9 grams fat (3 grams saturated, 36 percent fat calories), 3 grams protein, 34 grams carbohydrate, 34 milligrams cholesterol, 1 gram dietary fiber, 176 milligrams sodium.

Grilled Pork Tenderloin with Plum Sauce

1 (1 1/2 pound) pork tenderloin

1/3 cup honey

1 cup soy sauce

Freshly ground pepper, to taste

Hot mustard

Toasted sesame seeds

Plum Sauce (recipe follows)

Place the tenderloin in a shallow nonaluminum container. Combine the honey and soy sauce in a small bowl and mix well. Season tenderloin with pepper and coat evenly with the honey-soy mixture. Marinate, covered in the refrigerator for 2 hours, turning the meat occasionally.

Preheat the grill. Remove the tenderloin from the marinade, reserving the marinade for basting. Grill over medium-hot coals until browned on all sides. Cover and grill for 20 to 30 minutes longer or until an instant-read thermometer inserted into the center registers 150 to 155 degrees, turning occasionally and brushing with the reserved marinade. Discard any remaining marinade.

Chill, covered in the refrigerator overnight or until completely cool.

Remove to a cutting board and cut into 1/4-inch slices. Arrange on a platter and serve with hot mustard, toasted sesame seeds and Plum Sauce.

Yield: 4-6 servings

Approximate nutrition per serving, with Plum Sauce, based on 6: 307 calories, 4 grams fat (1 gram saturated, 13 percent fat calories), 27 grams protein, 37 grams carbohydrate, 67 grams cholesterol, less than 1 gram dietary fiber, 1,880 milligrams sodium.

Plum Sauce

1 1/2 teaspoons dry mustard

1 1/2 teaspoons cider vinegar

1/8 teaspoon salt

Small pinch of dried red pepper flakes

Small sliver garlic

1/2 cup plum jam or apricot jam

1/2 teaspoon soy sauce

1 teaspoon grated fresh gingerroot

Combine the mustard, vinegar, salt, red pepper flakes, garlic, jam, soy sauce and gingerroot in a small saucepan and mix well. Cook over medium heat until the mixture bubbles, stirring occasionally. Remove from the heat and let cool completely before serving.

Yield: 1/2 cup