This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat pastry flour + 1/2 cup almond flour (finely ground almonds really) and 1 cup all-purpose flour. I also used unhydrogenated margarine (Becel) in place of butter and 2% Evaporated Milk for more flavor. Everything else stayed the same and the cake turned out fabulous!!

Reviewed On: Oct. 7, 2007

I knew my husband would love this recipe since browned onions are one of his alltime favorite foods! This is a very tasty dish that was pretty effortless and a definite keeper. In a separate cookie sheet lined with non-stick foil, I tossed one bunch of trimmed asparagus and finely sliced garlic with a bit of olive oil & some seasoning, spread them out and baked them at the same time as the tenderloin. Everything turned out deeelicious! Thank you!!

Reviewed On: Sep. 29, 2007