My Wonderful World

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

Monday, October 20, 2014

Cranberry Upside Down Cake

Cranberries are one of my favorite things.....and this time of year, I love to see them in the produce department.   When buying....get a couple of extra bags and store in your freezer.  The berries are wonderful when thawed.  

This recipe was from the Martha Stewart files of good eating.    I made a few changes including adding the buttermilk.  Ms. Stewart used plain milk but buttermilk adds a great tang to the cake. Another word of caution...line your pan with parchment paper.   I had a little bit of sticking when inverting pan to serving platter.  

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

Cranberry Upside-Down Cake


8 tablespoons unsalted butter; room temp
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 ts baking soda
1/4 teaspoon salt
1/2 cup buttermilk

Preheat oven to 350 degrees with rack in center.  
Line bottom of cake pan with parchment paper.    Rub the bottom 
and sides of an 8-inch round cake pan with 2 tablespoons butter.

In a small bowl, whisk together 1/2 cup sugar with the cinnamon and
allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries
in a single layer on top.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup
sugar until light and fluffy. Add egg and vanilla; beat until well
combined. In another bowl, whisk together flour, baking powder, and salt.
With mixer on low speed, add flour mixture to butter mixture in three
batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth top. Place pan on a baking
sheet; bake cake until a toothpick inserted in the center comes out clean,
30 to 35 minutes.

Let cool on a wire rack for 20 minutes. Run a knife around edge of cake;
invert onto a rimmed platter.

Notes:  Martha Stewart

Yield: 8 servings

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


Saturday, October 11, 2014

Cornmeal Dinner Rolls

I just can't believe that Thanksgiving 2014 is just around the corner.  Where did this year go to?   Our summer was unusually cold and wet this year and that sure hampered "pool time" at Hootin' Holler.  

Since Thanksgiving is coming soon, I had to get back into the habit of making dinner rolls again.  My tried and true recipe is always good but I started looking for a dinner roll with a southern accent.   I found the perfect combination of a dinner roll with the addition of cornmeal.  I love it...and this will be my new Thanksgiving dinner roll recipe.  

This cornmeal recipe produces a coarser exterior texture and a great flavor.  The first
bite was full of cornmeal flavor, just like cornbread...but fluffy.  

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

Soft Cornmeal Dinner Rolls

1  egg
2 tablespoons oil
1 1/4 c flour
1/2 c ground cornmeal
1 1/4 ts Fleischmann's Instant Dry Yeast
3 ts sugar
1 1/2 ts salt
1 c warm water

Whisk egg and oil in mixer bowl.

Sift the flour, cornmeal, instant yeast, salt and sugar into mixer bowl.
Blend on low speed until completely incorporated. Slowly add water and
combine. Turn mixer speed to medium and knead for 6 minutes. Dough may be
sticky so add a tablespoon or two of flour...don't add to much or your
rolls will not be light and fluffy.

Remove mixer paddle and gather the dough with a spatula into a nice ball.  Leave
the dough ball right in the mixer need to have another bowl to wash!
Cover with plastic wrap and place in warm place to rise for one hour. I
find my oven with the light on is the perfect place for the dough to rise.

Flour your counter well, turn out the risen dough, gently knead it and then
divide it into 12 equal pieces. This dough will be more sticky than you
expect...but that is the perfect texture you are looking for. Just keep
your hands well floured and try not to get more flour into the dough. Roll
each piece into a ball, arrange them on a greased and floured baking pan,
cover with a towel and let them rise for another 30 minutes. Before your
second is time to preheat your oven!! Set oven temp to 400 F.
Don't wait until the second rise has completed since the rolls will over
rise while you are waiting for the preheat.

Bake at 400°F for 18-20 minutes and serve warm.

Brush tops with melted butter for a nice shine.

Notes:  ©WHStoneman

** Exported from Now You're Cooking! v5.91 **

A special note about the yeast I prefer.   I use Fleischmann's Instant Yeast
available in the warehouse stores.  It is packaged in two one pound bags.  This
is a lot of yeast but it stores forever in the freezer.  I take it out of the factory packs and store in pint Mason freezer jars....that way  I can reseal the jar and put back in the freezer.    
If you love baking with yeast this is the most economical way to buy yeast....since 
the individual paks in the grocery store are so expensive.  

My quiche pan is just perfect for this recipe.  The second rise is ready for the oven.  

Wednesday, October 8, 2014

Chips & Salsa Chicken Bake

This recipe is so darn easy and I don't know why I didn't think about it sooner.  The flavors are marvelous.    I served with brown rice and black beans.  Next time, I will make with boneless chicken thighs since the chicken breasts can become dry very quickly.  

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

Chips & Salsa Chicken Bake

Mexican, Poultry

  rub ingredients:
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
  chicken bake ingredients:
4  boneless, skinless chicken breasts
1 cup salsa
1 cup sour cream
1 cup crushed tortilla chips
2 cups shredded cheddar cheese

In a small bowl, mix together rub ingredients. Place chicken breasts on a
foil lined cookie sheet and rub about 1/2 tablespoon onto both sides of
each chicken breast. Use more or less depending on how large your chicken
pieces are, just make sure they're coated all the way around.

Bake at 400F for 30-40 minutes, or until juices run clear. Remove from oven
and top chicken with 1/4 cup salsa, 1/4 cup sour cream, 1/4 cup tortilla
chips, and 1/2 cup shredded cheese. Place bake in oven for 10 minutes or
until cheese is melted.

Yield: 4 servings

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

Sunday, October 5, 2014

Flower Pot Dinner Rolls

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

Flower Pot Dinner Rolls


2 cup flour
1/4 cup sugar
2 oz butter; room temp
1/2 ts salt
1 ts instant yeast
1  egg
1/2 cup warm water; 110 F.

Important! This recipe can not be completed with unseasoned clay flower pots.
You must season them first before using.  These are a 2" clay pot that 
I bought at the local hobby shop...since there were none available at the local garden shops.   
Just be sure to wash well and dry before seasoning.  

To season, spread interiors with a good smear of Crisco shortening. Place
in hot oven, 450F. for thirty minutes. Repeat after pots have cooled
completely. You will have a nice glaze on the interior so your rolls don't
stick. Every time you use the pots, you will need to 
spray again with Pam for easy removal.

Add flour, sugar, butter, salt, instant yeast and egg in mixer bowl. Mix on
medium speed until all is combined. Add water, slowly 
until you achieve a "shaggy" dough.

Mix until smooth and satiny, about five minutes. Remove bowl from mixer and
cover with plastic wrap. Let rise in a warm place for about an hour.

Divide dough into eight portions. Dust hands with flour to prevent sticking
since dough is very sticky.

Spray eight 2" clay flower pots with Pam. I set the pots in a 12 portion
muffin pan for ease in transporting to and from oven. Form a ball out of
the eight portions and place one in each pot. Let rise for 30 minutes or
until doubled.

Preheat oven to 425F. Bake flower pots for 10 to 12 minutes or until golden
brown. Remove rolls  from pots to let some of the steam escape. 
Replace in pots for serving.

Notes:  ©WHStoneman

Yield: 8 pots

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

Sprayed with Pam and ready to fill  

Ready for the second rise


After baking, I remove from the pots so the steam can escape 
to prevent soggy bottoms.  If preparing before dinner, you can
place the empty pots back in the oven to warm and the
replace the room temperature rolls back in the pots to reheat.  

Saturday, October 4, 2014

Easy/Good All in on Dish!

We love Kielbasa, the all beef is so handy to have in the refrigerator for so many meals. This is my favorite quick one pot meals and I don't even have a recipe...just add what I happen to have in my pantry.  

In an oven proof pot, add sliced kielbasa and brown over medium heat.   Add three cubed potatoes and peel if desired.  Deglaze pan with a half cup of beef stock, vegetable stock or water.  Add seasonings of choice including salt and pepper.  I don't add salt while cooking but add at table.  Oregano, basil, thyme and sage also are great flavorings.    Cover with tight lid and into the oven for 30 minutes at 350F.   

Remove from oven and cover with chopped green peppers, chopped red peppers and chopped onions. You can decide how much you prefer.  I also have added sliced carrots and celery.  Cover with lid and return to the oven for another 30 minutes.   Serve tableside right from your baking dish.   

Friday, October 3, 2014

Cranberry/Pecan Bliscotti

My good friend Pat turned me on to this biscotti recipe and I did make a few changes.  The original recipe called for pepitas and dried cranberries.    I am not a fan of  pepitas, aka pumpkin seeds so I changed the recipe to include chopped pecans.  This recipe turned out so good and I will make this for the holiday season also.  It is easy and you probably have all the ingredients in your pantry!

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

Cranberry/Pecan  Biscotti


3/4 cup sugar
2  eggs
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pecans; finely chopped
1/2 cup Crasins

In a small bowl, beat the sugar, eggs, oil and extracts. Combine the flour,
baking powder and salt; gradually add to sugar mixture and mix well. Stir
in pecans and Crasins (dough will be sticky).

Divide dough in half; place on a baking sheet coated with cooking spray.
With lightly floured hands, shape each portion into a 12-in. x 2-in.
rectangle. Bake at 350° for 25-30 minutes or until golden brown.

Carefully remove to wire racks; cool for 10 minutes. Transfer to a cutting
board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut
side down on ungreased baking sheets.

Bake for 5 minutes or until firm. Turn and bake 5-10 minutes longer or
until lightly browned. Remove to wire racks to cool. Store in an airtight

Notes:  ©WHStoneman

Yield: 24 servings

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

Tuesday, September 30, 2014

One of my Favorites....Banana Cake

This is one of my favorite cakes....quick, easy and full of flavor.
What makes this cake easy is you can make with a mixer or even with just a whisk.   

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

Banana Cake

Cakes, Desserts, Fruits

1 cup bananas; mashed
1 cup sugar
1/2 cup buttermilk
1/2 cup margarine; melted
2 medium eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon baking powder
2 cups flour

Preheat oven to 350F.

Peel the bananas and mash them with a whisk until they are quite mushy
almost liquid. Cream in the sugar. Add the buttermilk, melted margarine,
eggs and vanilla. Beat until it is smooth and satiny. You may use electric
beaters if you prefer, but a whisk works really well.

Add the salt, baking powder and flour. Mix again until all is lump free and
sort of fluffy. Turn the mixture into a well oiled 9' by 13' rectangular
pan. Bake for about 40 minutes.

The cake is done when it is golden brown, the edges have pulled away from
the sides of the pan, and the top springs back when pressed lightly in the
center. Cool thoroughly and frost with chocolate or vanilla frosting. 
This is a favorite for the lunch box crowd.

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

I baked this in two 9" round pans at 350F for 28 minutes.   
Since your oven might be different, please check 
as usual with a toothpick to see it comes out clean.  

Today, I frosted with a cream cheese/butter 
confectioner's sugar frosting.  

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

Cream Cheese Frosting


8 oz cream cheese; room temp
4 oz butter; room temp
3 cup confectioners sugar
1 ts vanilla

Beat cream cheese and butter together until completely combined.  SLOWLY
add confectioner's sugar while mixer is on low.  Add sugar one half cup at
a time to prevent sugar spatter.

Add vanilla and beat on high until light and fluffy.

Spread immediately since butter will firm up if let to chill.  Makes enough
for one 9 X 13" cake or two 9" round layers.

Notes:  ©WHStoneman

Yield: 4 cups

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

Bon Appétit and Enjoy 

Your Wonderful World!

Thursday, March 6, 2014

Pork And Black Bean Stew

Every now and then, you run across a recipe that grabs your attention.  For me, I love common ingredients, ease of preparation and being a crock pot recipe always helps.  Having to run to the grocery to get infrequent ingredients will make me pass on any recipe.  The only thing I needed was pork but that is on my regular shopping list every week or so.  This week...SALE on pork so time to stock up the freezer.   I will buy a whole loin and slice into three or more roasts.   

My first night it was a great supper.   The second reheat really put all the flavors into perfection.  I would make this and refrigerate until another day.   Even better.  

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

Pork And Black Bean Stew

Main Dish, Mexican

1 1/2 pounds pork; 1 inch cubes
1/2 cup flour
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1/2 pound pork sausage
1 can (10 1/2 ounces condensed chicken broth
3 large garlic cloves; minced
4 oz green chilies; canned
2 teaspoons parsley; chopped
  dash oregano
30 oz black beans; drained, rinsed
1 cup corn kernels; frozen
1 large red bell pepper
2 plum tomatoes, diced
1 teaspoon lemon juice or lime juice
  salt and pepper, to taste
  green onions; sliced, garnish
  tomatoes; diced, garnish

Toss pork in a food storage bag with flour, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat olive oil in a large skillet. Add coated pork to the skillet along with any remaining flour; brown on all sides.

Pour into crockpot. Add pork sausage and onions to skillet and brown lightly; add to crockpot. Add the condensed chicken broth, and garlic. Cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 6 hours.

About 2 hours before done (or 1 hour if cooking on HIGH), add the green chilies (if using), parsley, oregano, black beans, corn, bell pepper, diced plum tomatoes, and lemon juice.  I personally prefer lime juice and added that instead of the lemon juice.  

Taste and adjust seasoning. Serve in bowls, with cornbread and a garnish of diced tomatoes and green onions.

Yield: 6 servings

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

Our usual Mexican accompaniment is always quesadillas!

Bon Appétit and Enjoy 

Your Wonderful World

Saturday, March 1, 2014

Cinnamon Raisin Biscuit Breakfast

My favorite meal has always been breakfast.  Biscuits...gravy, cheese grits,'s all good.   I was browsing one of my favorite sites Mennonite Girls Can Cook and they published a great biscuit mix, ala a homemade Bisquick.   I loved this recipe and wanted to share.   This recipe can be used for so many things just like a purchased mix.  I made this recipe with butter flavored Crisco but it also could be made with lard. If using butter, it would have to be refrigerated and I find it clumping up a bit.  

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

Biscuit Mix

12 cups unbleached flour
1/2 cup baking powder
1/2 tbsp cream of tartar (optional)
1/4 cup sugar
1 tbsp salt
1 1/2 cups shortening

In a large bowl ( I use the largest Tupperware bowl) mix shortening into dry ingredients, using a pastry cutter. Store in a sealed container, in a cool place for up to 3 months. Does not need refrigeration, but I believe the dough may be easier to work with when mix has been refrigerated.


Yield: 12 cups

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

I used the mix to make basic biscuits and rolled the dough to a 9 x 13 rectangle.   Spread with soft butter, sprinkled with Splenda brown sugar and sprinkled with plumped raisins.  Roll up the cinnamon dough and slice into rounds.   Bake at 425F for 15 minutes.  Drizzle with a confectioners sugar frosting when cool.  Enjoy!

Bon Appétit and Enjoy
Your Wonderful World!

Wednesday, February 5, 2014

Oatmeal Cookies!!

It's a cold winter day here in East Tennessee.   We don't have any snow...but it still is cloudy and cold.   I feel sorry for all my Michigan friends and family...they have it really rough this winter.   I remember as a child, we had winters like they are having all the time.  

Somehow, the smell of cinnamon in the kitchen makes everything better....and I have been having this craving for Oatmeal Cookies.   As far as I am concerned the best Oatmeal Cookie is on the Quaker Oatmeal canister.  

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

Oatmeal Cookies

1 cup butter
1 cup brown sugar
1/2 cup sugar
2  eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cup Quaker oats
1 cup raisins

Preheat oven to 350F.

Beat together butter and sugars until creamy.  Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt;  mix well.  Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.  Bake 10-12 minutes.  Cool 1 minute on sheet and then remove to rack.   I use parchment paper on the baking sheets.

Bar cookies:  Press dough into bottom of ungreased 13 x 9" baking pan. Bake 30 to 35 minutes.

Notes:  ©Quaker Oatmeal Box

Yield: 48 cookies

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

I usually bake on the lesser time, as cookies will continue to bake after removal from the oven.  



Wednesday, January 1, 2014

Mexican Pork and Frijoles

Time For Supper!!!

Over the past year of 2013 I have seen quite a few variations of this dish.   Mostly, they remain the same but with different quantities of spice and "heat".  One of the recipes was listed as Crock Pot Carnitas...but I didn't find the finished dish had any "carnita" trademark features, i.e. chunked pork, crispy edges.   

While looking around, I found Reynolds Crockpot cooking bags.   Sounded like something I really didn't need, but I relented and bought them.    So glad that I did...they are wonderful and  I will never be without them again since my crockpot is used at least three times a month.  

Dry Beans and additional ingredients in bottom crockpot

Pork Sirloin or Boston Butt Roast works great!

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

Mexican Pork and Frijoles

Crockpot, Mexican

1 lb. pinto beans; dry
1/2 cup onion; chopped
2 cloves garlic; minced
2 tablespoons chili powder
1 tablespoon cumin seeds
1 teaspoon dried oregano
1 can jalapenos; diced
1 cup salsa
3 lbs. pork shoulder
6 cups water

Put ingredients, in order,  in a crock pot and cook on low for 7-8 hours or until beans are soft and meat falls apart. Uncover and cook on high to thicken liquid to desired consistency. At this stage you can skim off any fat if you desire.  You can also cook these ingredients in a Dutch oven on the stove top for 5 or more hours. Season with salt & pepper, to taste.

Serve with flour or corn tortillas, shredded cheese, cilantro, diced tomatoes, shredded lettuce, green onions, limes, avocado, and salsa.

Yield: 8-10 servings

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

The Finished Dish ready for your accompaniments


I chose cilantro, red onions, diced, sour cream and shredded cheddar
Ready To Enjoy.....with
What else but Dos Equis!   

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