My Wonderful World

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

Tuesday, December 17, 2013




This recipe calls for small appetizer sized 
bites...but I put the dough in a pastry bag
and make a larger treat to enjoy.  

@@@@@ Now You're Cooking! Export Format


Appetizers, Breads

1/2 cup water
3 tablespoon butter; cubed
1/4 teaspoon salt
  chili powder; big pinch, to taste
1/2 cup flour
2 large eggs
12  chives; minced
3/4 cup Cheddar cheese; grated

Preheat the oven to 425F.   Line a baking sheet with parchment paper or silicone baking mat.

Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted.

Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.

Add the eggs, one at a time, stirring quickly to make sure the eggs don't ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to
eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.)

Add about 3/4's of the grated cheese and the chives, and stir until well-mixed.

Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.

Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven.

Bake for 10 minutes, then turn the oven down to 375F and bake for an additional 20 to 25 minutes, until they ’re completely golden brown.

For extra-crispy puffs, five minutes before they ’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.

Serving: The puffs are best served warm, and if making them in advance, you can simply pipe the Gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.

** Exported from Now You're Cooking! v5.90 **                                                                                           

Chicken Noodle Soup with Cheesy Gougères

Saturday, November 2, 2013

Beautiful Gala Apples

Gala Apples have Arrived

My favorite dessert will always be Apple Pie, either with or without Ice Cream!   Been using this recipe for many of years but this time, I used my Lodge Cast Iron Skillet.  I did line the skillet with parchment paper but next time, I probably would skip it....just not necessary.  

@@@@@ Now You're Cooking! Export Format

Dutch Apple Pie

Desserts, Fruits, Pies

1 9 inch pastry; deep dish
5 1/2 cup Granny smith apple; peeled, cored
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup brown sugar, packed
3 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
  Crumb Topping:
1/2 cup flour
1/2 cup coconut
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter; melted
  Smuckers Butterscotch Topping; or home prepared

Preheat oven to 375F.

Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,cornstarch, cinnamon and nutmeg. Pile into crust. Take a little time to fill all the nooks with apple slices. You don't want this to bake and collapse without any filling.

Prepare topping: In a medium bowl, combine flour, coconut, sugar, brown sugar, baking powder and baking soda. Melt butter and pour over top of mixture. Combine until crumbly but DO NOT pack the ingredients. Keep it light and fluffy. The addition of the baking powder and soda keeps the clumps expanded. Sprinkle crumbles evenly over apples.

Bake for 50 minutes.

Remove from oven when golden brown...let cool for two hours on rack.

Warm Butterscotch Ice Cream topping in hot water for ten minutes. Slowly
dribble topping over Crumb Topping. Serve with your choice of ice cream, if

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.90 **

Pie Crust in Skillet

Do not pack the crumble...keep it light and fluffy

Hot from the oven!

Now just have to wait for pie to cool just a bit....and that won't get here soon enough!   
 I didn't use the Butterscotch Topping today, but is really does taste good with or without.  

Bon Appétit and Enjoy 

Your Wonderful World!

Wednesday, September 18, 2013

Summer Salad and Steaks!

My former sister-in-law, Julie turned me on to this salad when sharing on Facebook.   Immediately, the salad sounded great for a steak and twice baked potato supper on the veranda.  

@@@@@ Now You're Cooking! Export Format

Killer Marinated Tomatoes

Salads, Vegetarian

6 large tomatoes; cut in wedges
3 tablespoons fresh parsley; chopped
2 tablespoons fresh basil; chopped
1 tablespoon sugar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3/4 teaspoon dried thyme
3/4 cup canola oil
1/2 cup red wine vinegar
3  scallions, sliced

Whisk everything but the tomato wedges together in a bowl. Add the tomatoes stirring every now and then. Enjoy!

Notes: The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.

** Exported from Now You're Cooking! v5.90 **

After the tomato salad had a good two hours to develop the flavors, 
I served the tomato salad over some freshly cooked and chilled asparagus.  

Twice Baked Potatoes have always been a favorite in my kitchen.   We had left over mashed potatoes, (I know that sounds odd!) but after whipping them again, I added a good quarter cup of Pimento Cheese spread.  While the oven was preheating to 425 F,   I put the potatoes in a pastry bag with a large star tip.  Makes the perfect looking potato for a steak! Baked for 15 minutes until the tops were golden brown around the edges.   

While the potatoes were baked, the steaks were ready 
for serving.   What a great supper for the summertime.  

Bon Appétit and Enjoy 

Your Wonderful World!

Wednesday, June 26, 2013

The New Swimmin' Hole!

For me, I can't believe that it is the middle of June and I don't know where the time has gone.   So many projects going on here at My Wonderful World and too little time!

We decided this last winter we would put our pool in.   This was something I have wanted to do for 10 years or more but just didn't have the house build, the time, and mostly the money.  Things to get expensive but there is nothing better than being able to finish a project without going into debt.  

The completed project....
I had to accept that this project was larger than anything I had the skill set for.  We began in January looking for a pool contractor and used Campbell Pool and Spa out of Knoxville.   I must admit and they also we did have a few hurdles, but finally the project was completed and Campbell and Cindy Dotson has been a dream to work with.  They both suggested that we use Baquacil for water treatment.   Nice, since you don't smell like chlorine when you get out of the water.  

After pool installation, it was time to contact our builder and he and his great crew installed our deck.  Once again, the 32' deck was far beyond our construction expertise.  We needed his crew to complete the the project since we were having three "pool parties" in June no matter what the temperature of the water was.  Things warmed up nicely and we have been enjoying a constant 76F water temperature.   I know some think that is a little cool, but when you have been sitting in the sun...that temperature feels so nice.  

After all the projects, it is time to get back to the kitchen and dream up some new treats to share with you.   Got a couple in mind that I served at the pool parties.  Until then.....

Bon Appétit and Enjoy
 Your Wonderful World

Monday, April 22, 2013

A Handy Tip

Had an epiphany while shopping for some office supplies.  I have never had any place to keep a recipe off the counter.   I saw these sign holders at Office Max and they fit perfectly on the inside  of my kitchen cabinet doors.    I attached them with double stick tape.    Out of the way and so easy to change recipes as needed.   I bought two and using the other one other personal info.  

Bon Appétit and Enjoy
Your Wonderful World

Tuesday, April 16, 2013

A Tasty Treat for a Spring Luncheon

I love  the fresh taste of Spring.  One fond remembrance is the tangy taste of Olive Cream Cheese Spread on date bread.  My first taste of this delicious spread was in Key West back in the 70's at a Duval Street restaurant.  

The NEXT best thing I found this week is 
Ritz Everything Crackers!   A savory cracker 
with Onion, Poppy Seeds, Garlic & Sea Salt!  

@@@@@ Now You're Cooking! Export Format

Olive/Cream Cheese Spread


8 oz cream cheese; room temperature
1/2 c green olives; coarse chop
1/4 c pecans; fine chop
1 ts garlic powder; to taste
1 tb mayonnaise' or more, to taste

Bring cream cheese to room temperature.

Chop olives and add to cream cheese.   Add remaining ingredients and stir to combine.

Refrigerate overnight for flavors to develop.

Serve with date bread or crackers of your choice.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.89 **

Be sure the olives are well drained.  
Combine ingredients and chill.  

Bon Appétit and Enjoy 

Your Wonderful World!

Sunday, April 14, 2013

Perfect Boiled Eggs!

Are Just Too EASY!!!


A common complaint of boiled eggs is they don't peel very well.    Some say the eggs are too fresh....they need to be weeks old eggs.  I will have to disagree since I changed the method of cooking a boiled egg.  The second complaint is they have that nasty black/green ring around the yolk.  Once again, it is the method that is wrong.  I was taught you need to put eggs in cold water, bring to a boil and let sit for 18 minutes.  I believe this is where the technique is all wrong.

My method is as follows.....bring a pot of water to a full boil.  Be sure you have enough water to cover the eggs completely!   That is a vital point.    Next add 1 tablespoon salt and two teaspoons of vinegar.   The vinegar act as a coagulant for the whites.    Remember when you had to add vinegar when you colored Easter Eggs?....that is why it is added to the water.   Stir until salt is dissolved and the boil is rolling.  

Slowly submerge eggs in the boiling water.  Stir immediately....this centers the yolk.   It is a vital step.  Stir occasionally for the next minute or so.  Lower heat but do NOT let it stop boiling.  Cook eggs for eight minutes for soft boil....thirteen minutes for hard boiled.   

While boiling, prepare a bowl of ice water deep enough to cover eggs entirely.  For hard boiled eggs, remove from heat and drain boiling water.   Leave eggs in pot and shake vigorously to crack shells.  Immediately submerge the cracked eggs in the ice water and leave to cool completely, about five minutes.  

Under running water peel eggs.  The shells will slip completely off for a perfect egg.  Slice in half for deviled eggs and you will see a perfect yolk with no black/green ring!  

 Bon Appétit and Enjoy
Your Wonderful World!

Thursday, April 11, 2013

Apricot Cream Cheese Coffee Cake

I just returned from a quick trip to St. Pete Beach.  While visiting, my good friend gave me a recipe they had found on the internet.  This sounded good and I don't know who to thank for such a wonderful recipe....and it is so simple.  The original recipe called for using a bread maker which I don't I made it by hand and a little help from my KA mixer!    Hope you also enjoy this as much as we did.      Also, I need to add, this is a VERY soft dough and takes a gentle hand to manipulate.  But with a light "hand" you can do it too.  

The original recipe did not call for the 
sliced almonds...but I had some handy and 
I knew they would be a perfect addition.  

@@@@@ Now You're Cooking! Export Format

Apricot Cheese Coffee Cake

  Sweet dough:
3/4 cup warm milk
1  egg, beaten
2 tbs melted butter
2 cups flour
1/2 cup sugar
3/4 tsp salt
2 tsp grated orange zest
1 1/2 tsp bread machine yeast
4 oz cream cheese
1 1/2 tbs flour
1/3 cup apricot jam (or try other jams)
1  egg; beaten
3 tbs spreadable cream cheese (softened)
1 tbs butter (softened)
2 tbs orange juice
1 1/4 cup icing sugar

Add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes.

Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with PAM. On lightly floured surface roll dough into a 15 inch circle.  Place dough over base of spring form. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.

Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to center covering the filling.  Place the greased ring on the pan bottom. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes.  Brush lightly with beaten egg. Bake at 375 for 30-35 minutes. Cover with foil after 20 minutes if becoming too brown. Remove from pan immediately onto a cooling rack.

For Icing:  Beat the above together and drizzle over make.

This freezes very well, but only ice it when you are ready to serve.

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

Sunday, March 24, 2013

Another Chocolate Binge!

Another Chocolate Rampage has hit the kitchen!

My chocolate cake from a few weeks ago prompted to make another variation.  This recipe is the Perfectly Chocolate Cake from Hershey but I made a couple of changes.    I find that instant espresso powder adds so much flavor depth and a special thanks to Ina Garten for the suggestion.  Also, being a traditional southern kitchen, I always have buttermilk in the refrigerator.  I use buttermilk in everything from smashed taters to pancakes!  

This Cake stays moist and flavorful

for days....if it will last that long. 

@@@@@ Now You're Cooking! Export Format

Perfectly Chocolate Chocolate Cake

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon instant espresso powder
2  eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Preheat oven to 350°F

Combine dry ingredients in large bowl.   In a separate bowl, whisk together the eggs, milk, oil and vanilla.  Add to dry ingredients. 
Beat 2 minutes. on medium. speed. Stir in boiling water. (Batter will be thin.)  WORD of CAUTION:  stop mixer and slowly add hot water..or it will splatter all over.   My words of experience! 

Pour into 2 -9" round greased and floured pans. Bake 30-35 minutes.  

I poured the batter into a ten cup bundt pan and baked for 38 minutes at 325F. Convection.   Topped with a simple confectioners sugar glaze. 

Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost.

Notes:  Hershey Chocolate Company
Yield: 12 servings

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 
YOUR Wonderful World!


Thursday, February 28, 2013

Lucious Chocolate!

This recipe has been around for thirty years and longer, but it makes the best "box" cake when you are in a hurry.  I use chocolate pudding for a chocolate cake and vanilla pudding for any other cake mix.  Duncan Hines Deluxe Lemon also makes a great flavored cake, almost pound cake like.   

My friend, Ninette, introduced me to this pan!  When I saw her masterful cake creation, I just had to buy this pan.  Your cake will look like a giant French cruller donut when finished.  I have also made cinnamon raisin bread with great results. 

@@@@@ Now You're Cooking! Export Format

Chocolate Deluxe Cake

1 box  Duncan Hines Dark Chocolate Cake Mix
1 pkg instant pudding
3/4 cup oil
3/4 cup water
4  eggs

Mix all ingredients and bake according to package directions.

Yield: 8 servings

** Exported from Now You're Cooking! v5.89 **

I finished the cake with 4 ounces of bittersweet chocolate and 1 tablespoon butter melted.  Drizzle over the cooled cake and sprinkled with finely chopped pecans.   A really good cake and easy for anyone to prepare!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Monday, January 14, 2013

Roast Chicken ~~ My Way!

These cloudy, rainy days demand
some old fashioned comfort food. 
  Roast Chicken will always fill the bill.    

Roast Chicken, Cornbread Stuffing and Mashed Sweet Potatoes

My recipe is nothing new or secret...and I believe the first time I saw this was way back in the 60's or 70's on Julia Child.   She was the master of simple creation.  

Remove backbone, flatten and remove breast bones and cartilage

Brine chicken for one hour in a half cup dissolved salt in water to cover
Loosen all skin and carefully place stuffing under skin
I was in a hurry today, so I used a boxed cornbread stuffing mix.  
Please feel free to make your own favorite stuffing.  


Smooth skin surface with you hands.  Cover skin with butter...your hand work
best.   Season with Pepper and Poultry Seasoning.   I don't use any
salt since the chicken has been brined.  

Into the 350F oven for 55 to 60 minutes or until   golden brown.  
I like to use the convection roast setting on the oven...makes for a nice crispy skin.  

After removing from oven, allow to rest for 20 minutes. 
While the roast chicken is resting, covered, I make a simple gravy 
from the pan drippings.   Mash the sweet potatoes and now we are ready to plate.  Enjoy!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Related Posts with Thumbnails
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