My Wonderful World

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

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!  




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Olive/Cream Cheese Spread

Appetizers

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 own...so 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.  



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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
  Filling:
4 oz cream cheese
1 1/2 tbs flour
1/3 cup apricot jam (or try other jams)
1  egg; beaten
  Icing:
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!
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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