My Wonderful World

W e l c o m e... And Enjoy!

Friday, January 28, 2011

Chocolate Pie Tonight!!

Chocolate Meringue Pie

It's what's for supper...
but I will have to post all the details
later since my hard drive went crazy!  

I hate when this happens!!     

But today, I have things back in order and it has been a long haul to recover many lost recipes, fonts, etc.  

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Double Chocolate Pudding

Chocolate, pudding

6 extra-large egg yolks
1/2 c sugar
1/4 cup cornstarch
3 tb cocoa powder
  pinch salt
2 c milk
1 oz semisweet chocolate; chopped
2 tb unsalted butter
1 1/2 ts pure vanilla extract
2 tb heavy cream

Directions: Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

This recipe makes enough for a 9" pie pan or a 10" tart pan.

Notes:  ©2011 Television Food Network

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

For the Meringue:

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Pastry, Pies

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar. Beat with mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.

Spread with offset spatula or pipe with a star tip pastry bag.

Bake the pie in a 350°F oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving.

Notes:  ©WHStoneman

Yield: one serving

** Exported from Now You're Cooking! v5.88 **

Sunday, January 23, 2011

Bakery Style Muffins

I received a note from a friend this week that piqued my curosity.   The note contained a link to Fine Cooking which is my go to cooking magazine since Gourmet left the publishing scene. 

This a very clever data base that will help you create your perfect muffin with the ingredients you have on hand.  

Enjoy and Bon Appetit!

Friday, January 21, 2011

Butterscotch Pecan Pie

I am crazy for pie....and this one from 
Nestle's is out of this world good!  

Courtesy Nestle's

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Butterscotch Pecan Perfection Pie


1 9 inch deep-dish pie shell; unbaked
1 2/3 cups 
NESTLÉ® butterscotch morsels; divided
3/4 cup light corn syrup
3 large eggs; at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves; coarsely chopped
1 1/2 cups whipped cream (optional)

Preheat oven to 350º F.

Microwave directions continue, but melting is a double boiler also works.

Melt 1 1/3 cups morsels in medium, uncovered microwave-safe bowl on medium high  (70%) power for 1 minute; Stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

Add corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell.

BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving

To garnish and serve:   Line  baking sheet with  parchment paper.  Place remaining morsels in heavy-duty plastic bag. Microwave on medium high (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm.

PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

TIPS:  1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.

Notes:  ©Nestle's

Yield: 10 servings

** Exported from Now You're Cooking! v5.87 **

Tuesday, January 18, 2011

Buttermilk Fried Chicken

I love fried chicken and in an effort to make it a little "more healthy", I find that I can prepare this in the oven!  This is my regular recipe as I made in the past....deep fried in oil at 350F.   It is good...but it can be made with a little less kitchen mess.   

Here is my regular recipe but I also have included my oven method in the notes.   This oven method works great if you are roasting chicken on a rack.   Also....thick sliced sweet potatoes can be roasted at the same time as the chicken and the roasting time remains the same for both.   Also, any potato or root vegetable can be added and the chicken will baste the vegetables as they roast picking up wonderful flavors.   You don't need to add anything additional to seasonings the potatoes! 

Ready for the Oven with sweet potatoes under the rack

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Buttermilk Fried Chicken


3/4 c buttermilk
1 tb Tabasco sauce; to taste
1 ts salt
1/4 ts pepper
2 1/2 lb chicken fryer or broiler
1 c flour
1 1/2 c vegetable oil

Combine buttermilk, Tabasco sauce, salt and pepper; stir well. Skin cut up chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken.  Discard buttermilk.

Dredge chicken in flour, coating well. In cast iron skillet add one inch oil and heat to 350F. Fry uncovered until browned, turning to brown both sides. Reduce heat to 275 F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels.

Note: Skinless, boneless chicken can also be used. I dredge in flour and place on roaster rack. Preheat oven to 375F and roast for 40 minutes or until golden brown and internal temperature reaches 160 F. on instant read thermometer.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.87 **
Supper is ON THE TABLE....Bon Appetit!

Saturday, January 15, 2011

Lemon Delicious Pie


Thanks to Mad Hungry Lucinda Scala Quinn, she has shared one of the easiest and most forgiving pastry crusts anywhere.  It is perfect .....without exception.   Great for any use including pot pies and deep dish fruit pies.  I am using this crust for my Lemon Delicious pie.  I found this pie recipe about thirty years ago in a Lansing State Journal newspaper.  It remains a favorite every time I make it. 

Here is the crust!!  

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Cream Cheese Pastry Dough


8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus
2 tb flour; for dusting
1/2 teaspoon coarse salt

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results. From the book 'Mad Hungry,' by Lucinda Scala Quinn (Artisan Books).

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.

Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap.  Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Makes 10 pocket pies or 1 double-crusted 10-inch pie.

Notes:  ©Martha Stewart Living/Quinn

Yield: 2 10" rounds

** Exported from Now You're Cooking! v5.87 **

And on to the Lemon Delicious Pie

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Lemon Delicious Pie

Desserts, fruits, Pies

1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3  egg yolks, unbeaten
1 cup milk

1 ts Penzey's Lemon Extract
1 cup sour cream
1  9 pie shell, baked

1  whipped cream or
1  meringue from 3 egg whites

Mix sugar and cornstarch.  Combine with butter, lemon juice, egg yolks and milk.  Cook in top of a double boiler until thick and cooked.  Remove from heat, add Lemon Extract  and let cool.

When cool, stir in sour cream.  Pour into baked pie shell.

Serve with whipped  cream or make meringue with 3 egg whites.

Meringue:   3  egg whites   1/4 teaspoon cream tartar   6 tablespoons sugar.

Preheat oven to 425F.  
In mixing bowl, beat egg whites until frothy.  Add cream of tartar and beat until stiff peaks form.  Gradually beat in sugar and continue beating until stiff and glossy.  Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking.  Bake five to six minutes.

Notes:  ©W. H. Stoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.87 **

In lieu of a traditional crust, I have also used Pepperidge Farms Puff Pastry.  It really makes a great presentation!!  

Ready for Serving..


This pie would be perfect with this 

new whipped topping I have discovered!



Bon Appétit
Enjoy YOUR Wonderful World!

Friday, January 14, 2011

Good Basic Chili

So many recipes for Chili..but I have found that Penzey's Spice's have a great version.   Nice on a cold winter night.  But I have heard we are getting back to the normal temps of the middle 40's this weekend.  

Back in 1982, we had the World's Fair here in Knoxville.   At that time, a group of restaurant entrepreneurs invented a World's Fair treat named a Petro.     Basically, it was a cup filled with corn chips, topped with chili and garnished with a variety of condiments from black olives, onions, sour cream and grated cheese.   It was a hit at that time and they have developed many retail outlets still operating in the Knoxville area.  Here is my version.  

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Good Basic Chili

Beef, meats, vegetables

2 pound beef, ground
3 tablespoon oil
1 medium onion; chopped
1  red bell pepper; chopped
3 cloves garlic; minced
1/2 teaspoon black pepper
1 teaspoon cumin; ground
1/2 teaspoon chipotle pepper; ground
1 1/2 teaspoon red pepper; crushed
3 tablespoon chili powder
3 cup water
26 ounce tomato puree
32 ounce tomato; chopped
32 ounce kidney beans; drained
1 tablespoon salt

Brown beef in two batches in a thick bottomed soup kettle. Drain off fat and set browned beef aside.

Heat 3 tablespoon oil in kettle over medium high heat, adding onions when hot. Saute for 5 minutes, stirring often, Add red bell pepper and garlic and continue to cook for 3 minutes more. Add black pepper, ground cumin, chipotle and hot red peppers to taste plus chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown about 45 seconds.

Quickly add 3 cup water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir.

When chili begins to boil, reduce heat to low and cover. Simmer three hours to let all the flavors blend together., Stir about every 15 minutes while checking to make sure heat is not to high, causing chili to stick to the bottom of the kettle. If you don't have three hours, use less chipotle and crushed red peppers or else they will overpower the other flavors.

Notes:  ©Penzey's

** Exported from Now You're Cooking! v5.87 **

Along with the Petro, we have a cheesy quesidilla!   Enjoy and be sure to get seconds!

Bon Appetit!!

Here is some additional information about  

Wednesday, January 12, 2011

Wonderful Biscuits

With winter in the air, nothing can beat a good biscuit for breakfast...or dressing them up a bit for supper.   My "dressing up" for supper  includes sharp cheddar cheese, chives and garlic.  

Living in the south, I have learned that nothing makes a light fluffy biscuit than a soft winter wheat flour.  My choice has always been White Lily flour and that brand was never available when  I lived in Michigan.  We had the usual Gold Medal flour, and the store brands available.   Good for bread making, but White Lily makes heavenly biscuits. 

Make the basic recipe as listed, but for supper,  added a cup of grated shrap cheddar, quarter cup of chives and a teaspoon of granulated garlic.   I prefer using granulated garlic in breads just to avoid biting into a piece of chopped garlic.   Chopped garlic dissolvs when cooking but doesn't when mixed in a dough.    In summer, I have fresh chives from the herb bed but in winter, I have to rely on dried chives which work very nicely. 

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Myrtlewood Classic Biscuits


2 cup White Lily self rising flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 ounce shortening
3/4 cup buttermilk
1/4 cup butter; melted

Preheat oven to 450F.

Cut shortening into dry mixture with a blender.  Add buttermilk and stir until combined.

Knead 15 times on floured board.  Add more flour if too damp.  Roll out and cut biscuits.  Bake for 10 minutes or until golden brown.  Brush tops with melted butter after removal from oven.

Notes:  ©WHStoneman

Yield: 8 servings

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Here I have the dough patted into a 9 inch round then cut into
10 pie shaped wedges.  Brush lightly with egg wash or heavy cream. 

After removing from the oven, I always brush the tops with melted butter...and then it is time to serve with your favorite winter stew or enjoy my Ultimate Comfort Pot Roast.  

Bon Appetit!

Sunday, January 9, 2011

My Ultimate Wintertime Meal

As we approach the middle of January, My Ultimate Winter Meal has to be resurrected.   And that would be Beef Chuck Pot Roast and Vegetables.    Back in the old days, a chuck roast was a very inexpensive meal...but NOT today!   Seems like they are 4 bucks minimum a pound and up from there!  So, I am very conscious of all the sales of good Angus Beef.   

As a child, my mother always made Pot Roast and I couldn't abide cooked onions.   Now, I find myself buying three pounds of onions a week and they are always a staple on my grocery list.   I love onions.   Now that I think about it all, just about everything I didn't like as a child, I now love as an adult.   Possible, I have become my parents?.....

Here is my version of "dressed up" pot roast.   

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Charles Roast

Comfort Food, Crockpot, Meats

3 lb chuck roast
3 tablespoon olive oil
1 pkg Lipton onion soup mix
2 tablespoon garlic
1 can beer
1  salt and pepper to taste
1 lg onion   (see note); quarter inch slice, keeping rings intact

Preheat oven to 325F.       I use sliced onion for my "rack" to place roast on.  This allows liquids to circulate under roast...then cook and collapse during cooking.

Heat olive oil in non-stick saute pan but not smoking. Add Chuck Roast and brown on both sides. Spray covered roasting pan with Pam and place roast in pan.    Also, I find my covered Lodge Cast Iron Dutch oven works very well.

Continue heating saute pan and add Lipton Onion Soup mix, garlic and saute for a few minutes. Remember, the heat is on high and you must keep close watch. Add beer. Heat until foaming subsides. Pour over roast and cover pan.

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and carrots. Root vegetables are particularly good cooked this way. Roast until done. Also, you could add large mushrooms.

Crockpot Version:   I do not brown beef, add to crockpot and keep covered on high for six hours.  Add vegetables during last hour.

Notes:  ©W. H. Stoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.87 **

And on to the GOOD GRAVY!   When the roast is falling apart, I remove all the vegetables, cover and keep warm in the oven along with the covered beef.   Now it is time to make the gravy.  

I leave all the cooking liquid in the pan and bring to a boil on the stove-top.   In a shaker jar, I add a quarter cup of flour and usually a half cup Madeira.   If out of Madeira, any liquid will work including milk.   Combine the flour and liquid and blend well.  

While using my stick blender to chop all leftover onion bits, etc, I add the flour slurry blending well.   Boil until thickened.   Adjust seasonings, and I always add a teaspoon of Tabasco sauce.   Usually salt is not needed since we used the Lipton Onion soup mix which has plenty.  

Plated with a nice glass of 
Cabernet Souvignon....Bon Appetit!

Thursday, January 6, 2011

Versatile Tuna for Supper

Winter has set in and I didn't feel comfortable venturing out on the bad roads.  Time to head to the pantry and create something for supper.  

My pantry is a little on the short time since returning from the Holiday.   But...I do see a nice 12 ounce of Albacore Tuna packed in water, (something ALWAYS available) might work in a pinch.   No noodles here so my favorite comfort dish of Tuna Noodle casserole is out!   Not to be deterred, I could make a Tuna Quiche and a salad. 

Fresh from the Oven

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Tuna Quiche

Quiche, Seafood

1 9 inch pastry crust; unbaked
12 oz albacore tuna; drained, flaked
3 oz snow pea pods
2  scallions; thinly sliced
4 oz mozzarella cheese; grated
3 tb pimento; fine dice
4 lg eggs
  heavy cream; see directions
3 dash Tabasco sauce
1 ts salt
1 ts dill weed

Preheat oven to 425F. I prefer convection...makes a nice top to the dish.

Prepare pastry crust or use Pillsbury refrigerated crust. Place in deep dish 9 inch pie pan and return to freezer to firm.

Flake tuna and spread in bottom of crust. Top with blanched pea pods. Add sliced scallions. Top with mozzarella cheese. Scatter diced pimento over all.

In a large measuring cup, add eggs. Add cream to reach a measure of 1 1/4 cup on the measure cup. This is the usual quiche measure for a standard pan. Add Tabasco and salt to taste. Add dill weed to taste and I find other herbs and flavor can be added to your taste.

Blend egg mixture with a stick blender or in a regular blender. Pour into pie pan.

Return to freezer for 10 minutes to firm up crust to prevent shrinkage.

Bake for 40 minutes or until golden brown. Remove from oven and let set for
15 minutes.

Serve with fruit compote or a tossed salad.

NOTE:    I use canned tuna for a quick meal but crab, lobster and any cooked fish will work beautifully.

Notes:  ©WHStoneman

** Exported from Now You're Cooking! v5.87 **

Layered Ingredients ready for the oven

Tuesday, January 4, 2011

Winter Supper

After returning from the Cozumel cruise, I have become spoiled.   Back to reality and time to dream up some new combination's at  home.   The Carnival Cruise on the Inspiration made me gain eight pounds!  Something so convenient about walking into the Main Dining room and ordered anything on the menu and that included two of everything if you desire. 

So...back at home, it is a cold winter night and I need soup!    One of our favorites is Cuban Black Bean soup.   I always have a big pot of cooked brown rice in the refrigerator ready for any dish from stir fry to chicken and rice soup.   But tonight, we are having black bean soup with brown rice, topped with fresh scallion.  

In addition, a grilled roast beef sandwich sounded just right.   I like Dijon mustard spread on the bread before adding the cheese and beef.  

A nice salad topped with red grapes & sunflower seeds finished out the plate.   Enjoy!

Supper ready..Quick and easy!  Enjoy. 

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017