My Wonderful World

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

Sunday, February 20, 2011

Huevos Rancheros with A Southern Kick!

I have enjoyed the traditional Huevos Rancheros for many years.  My first encounter was in Puerto Vallarta, Mexico way back when.   We always stayed at a little Bed & Breakfast across the street from Playa de los Muertos in the Old Town.  It was a wonderful vacation retreat over the Christmas Holidays, but unfortunately, I just don't feel comfortable vacationing in Mexico any longer. 

Watching Food TV Network this week, I viewed a "brunch" show.  They featured this version of Huevos Rancheros and it really piqued my interest.   My southern twist added a bed of creamy grits and cilantro. 

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Huevos Rancheros

Breakfast, Brunch, Mexican

8  flour tortillas; 5 inch size
3 tb butter; melted
  salt and pepper; to taste
1 c salsa; divided
3/4 c black beans
8  eggs
1/2 c pepper jack cheese; shredded
1/2 c sour cream

Preheat oven to 400F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and  continue baking for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

Notes:  ©Melissa d'Arabian

Yield: 4 servings

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

Fresh fruit and juice completed a very tasty 
Sunday Morning breakfast.   Bon Appetit!


Happy Mardi Gras 2011!

Laissez les bons temps rouler!



Thursday, February 17, 2011

Crunchy Caramel Apple Pie

I have been very bad with my "pie craving"...but here is another great one.  This was a BH&G prize winner from back in the 80's.   Still good and comforting.  

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Crunchy Caramel Apple Pie

Desserts, fruits, Pies

1  9 pastry crust, unbaked
1/2 cup sugar
3 tablespoon flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cup granny smith apples, peeled
      ----CRUMB TOPPING----
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1/2 cup rolled oats, quick cooking
1/2 cup pecans, chopped
1/4 cup caramel ice cream topping

Preheat oven to 375F.

Prepare pastry for crust. On lightly floured surface, roll out dough to 12 inch circle. Transfer pastry to a 9" pie plate. Ease pastry into pie plate, below, being careful not to stretch pastry. Trim, below, crimp edge as desired.

In large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices and toss until coated. Transfer apple mixture to pastry lined pie plate.

Crumb Topping: Using a pastry blender, cut butter into topping mixture until it resembles coarse crumbs. Sprinkle Crumb topping over apple mixture.

To prevent over browning, cover edge of pie with foil. Bake for 25 minutes.  Remove foil and continue baking for 25 to 30 minutes, until top is golden.  Remove from oven, sprinkle pie with pecans, then drizzle with caramel topping. Cool on wire rack.

Notes:  ©Better Homes & Gardens

Yield: 8 servings

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

Sunday, February 13, 2011

Braised Pork Loin

A few weeks ago pork loins were on sale.   I bought two whole loins and sliced into chops, roasts, etc.  They freeze so well and if I can get a good sale, it is just too hard to pass up.  

My version begins with my roasting pan "rack".   Ingredients include a whole onion, 1/2" slice, one garlic bulb, sliced in half and a stalk of rosemary from the herb garden.   We have had a hard winter, but the rosemary seems to last all winter and returns to its glory in the spring.  Glad to know that Spring will be here in a few more weeks!  I know it has been tough for all my family that still live in Holland, MI.  

After my pan is ready, I add a room temperature three pound loin roast. Add one tablespoon salt and one teaspoon ground pepper.    Room temperature is VITAL for a great roast.   Leave it out for an hour minimum and up to two hours from the refrigerator.  

Add one cup white wine of your choice.  I prefer Chenin Blanc.  Another great braising liquid would be apple juice or apple cider.  Cover and braise for three hours at 300F.  

What a perfect loin roast...after 4 hours.    Strained my stock...reduced and added a couple of tablespoons of heavy cream.   Beautiful be savored.  

Pork Roast with a "good gravy" plated
with glazed carrots and cottage cheese salad.

Saturday, February 12, 2011


I love butterscotch flavored anything.   A few weeks ago, I found a great Butterscotch/Pecan Pie recipe from Nestles.  It was a real yummy! 

 This weekend called for something a little different and all I could think of is Boston Cream know, that old standard from back in the 60's.   I believe a couple of vendors even marketed a box mix for Boston Cream Pie.   I never really though of it as a "pie" but more of a filled cake layer, covered with a chocolate glaze.  

My first thing has to be the cake base.   I always have enjoyed Martha Stewart's basic yellow cake recipe.   So easy...great results and a basic standard in my kitchen.  

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Yellow Butter Cake


1 cup unsalted butter; room temperature
1 1/2 cups all-purpose flour; plus more for pans
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Preheat oven to 350F. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts,
alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula.  Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes.  Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the  rack; peel off the parchment. Reinvert cakes and let them cool completely,
top sides up.

Notes:  ©Martha Bakes

Yield: 2 9-inch cake

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

I baked the recipe as written but only used ONE layer.  The second layer heads for the freezer for later use.   I have kept the layer in for about a month, and after thawing, it is just as good as when it came out of the oven.   Handy to have on hand...for a quick dessert.  

My butterscotch filling was just the standard filling.  One egg, 1/4 c brown sugar, two teaspoons cornstarch, pinch of salt  and one cup heavy cream.   Heat until mixture thickens just below boiling.   Remove from heat and add 1 teaspoon vanilla.   A pat of butter stirred in will help preventing a skin.   Cool completely.  

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Butterscotch Ganaché


1 c butterscotch chips
1 tb butter; softened
1/3 c heavy cream

In a small bowl, add chips and butter.

Heat cream to boiling in a separate pan.  Pour over butterscotch chips and let sit for 3 minutes.  Whisk until smooth and let cool to thicken.  Pour over cooled cake or dessert.

Chocolate Ganaché can be prepared buy substituting chocolate chips for the butterscotch chips.

Notes:  ©WHStoneman

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

Layer ready to split for filling

Butterscotch Filling

Ready for assembly.... and here is the finished Pie!  

Since this was my first version...I would double the butterscotch filling next time.   I love the creamy pastry cream but double the amount would have been better!!  


Wednesday, February 9, 2011

Sour Cream Apple Pie!

While reconstructing my computer disaster from last week, I stumbled upon an old family favorite from Gourmet 11/92.  Sour Cream Apple Pie...and this cold winter day just called out for something baked and delicious.   Actually, I have used a version of this recipe from way back in the 60's that my Grandmother used to make.   She was a terrific baker and bread crafter....guess that is where I didn't fall far from the tree.  While I am still practicing the "art of baking", I keep getting better!

I have changed the Gourmet recipe a little.   Same basic ingredients but I have found that the crumble topping over-bakes when you follow the directions.   I bake the pie for 35 minutes at 350F. convection, then add the topping to finish baking for another 25 to 30 minutes until golden.  The full hour just makes the crumble too dark for me.   Enjoy!!

Ready for the Oven

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Sour Cream Apple Pie Gourmet


1  pie shell, 9 inch, unbaked; chilled
  For the topping:
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
  For the filling:
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
2 1/4 lb granny smith apples

Prepare pastry shell from your favorite method or Pillsbury ReadiMade crusts in the dairy case work great!. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.

Preheat oven to 350F. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.  Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.

Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of the oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

Notes:  ©Gourmet  Magazine Vol 11-92

Yield: makes 1 pie

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

After 35 minutes, the Crumble Topping is Added 

Hot from the oven...and I don't know if I can wait for it to cool...but maybe that will give me enough time to get to the store for vanilla ice cream before the snow hits tonight!   


                 Bon Appétit!!

Tuesday, February 8, 2011

A Cold February Morning

The Sun Coming Up


I am positive this is just the calm before the potential storm!  
Yuck....when will Winter be Over? 
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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