My Wonderful World

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

Tuesday, June 21, 2016

Blueberry Oat Squares

Blueberry Oat Squares.....YUM!!!

These have to be the best tasting bar dessert I have ever enjoyed.   So easy and quick.  Blueberries are not quite in season, so I made these with frozen blueberries from the grocery freezer case.  If you should be so lucky to still have berries from last year, they will taste better on a cold winter night right from the oven with a little ice cream.   I have only made these with blueberries, but I can't imagine that strawberries or raspberries wouldn't be just as good.  

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Blueberry Oat Squares

1/4 c sugar
2 tb cornstarch
1/3 c water
1 ts lemon juice
2 1/2 c blueberries; fresh or frozen
1 pkg yellow cake mix
1 1/2 c quick-cooking oats; divided
8 tb butter; cold, divided
1  egg
1/4 cup brown sugar, packed

Preheat oven to 350F.

In a saucepan, combine sugar and cornstarch; gradually whisk in water and
lemon juice until smooth; bring to a boil stirring constantly. Stir in
blueberries; cook and stir for two minutes longer or until thickened and
bubbly; remove from the heat and set aside.

In a bowl, combine the dry cake mix and one cup of the oats; cut in six
tablespoons butter until crumbly. Set aside one cup of crumb mixture for
topping and stir egg into remaining crumb mixture. Press into a 13" x 9" x
2" baking dish coated with non-fat cooking spray; spread blueberry mixture
to within 1/4 inch of edges.

Combine the brown sugar, remaining oats and reserved crumb mixture; cut in
remaining butter until crumbly; sprinkle over top of blueberry mixture.

Bake at 350 degrees for 30-35 minutes or until golden brown.

Yield: 12 servings

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Crumble Mix on the bottom with Blueberry spread all over....finish with the reserved crumble.

Hot from the oven ready for a scoop of ice cream or whipped cream.  


Tuesday, May 24, 2016

Mashed Tater Frosted Meatloaf

Good Solid Comfort Food!!

I am a big fan of Cook's Country TV and they did a great
rendition of a meatloaf that is all dressed up and very good!    
I  hope you enjoy this version as much as we did.  

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Frosted Meatloaf

1/4 cup ketchup
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
1/2 teaspoon hot sauce
8 tablespoons unsalted butter
1  onion, chopped fine
3 garlic cloves, minced
2/3 c saltines; crushed
1 cup whole milk
1 pound ground pork
2 large eggs plus 1 large yolk
1/3 cup parsley; minced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
  salt and pepper
1/2 teaspoon dried thyme
1 pound 90 percent lean ground beef
2 lb russet potatoes; peeled, 1 in cubes

Adjust oven racks to upper-middle and lower-middle positions and heat
broiler. Line rimmed baking sheet with aluminum foil, set wire rack in
sheet, and place 14 by 6-inch piece of foil in center of rack. Whisk
ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.

Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add onion
and cook until just softened, 3 to 5 minutes. Add garlic and cook until
fragrant, about 30 seconds. Set aside off heat.

Combine saltines and 1/3 cup milk in large bowl and mash with fork until
chunky paste forms. Add pork, eggs and yolk, parsley, mustard,
Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion
mixture and knead with your hands until mostly combined. Add beef and knead
until combined.

Loaf Shaped and placed on foil sling for the broiler
Transfer meat mixture to foil rectangle on wire rack and form into 9 by
6-inch loaf. Broil on upper-middle oven rack until well browned, 5 to 7
minutes. Brush glaze over top and sides of meatloaf, return to upper-middle
rack, and broil until glaze begins to brown, 3 to 5 minutes. Move meatloaf
to lower-middle oven rack, adjust oven temperature to 350 degrees, and
bake until meatloaf registers 160 degrees, 40 to 45 minutes. 
Remove from oven.
Glaze After the Broiler

Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over
high heat. Reduce heat to medium-low and simmer until potatoes are tender,
20 to 25 minutes; drain potatoes thoroughly in colander. Set ricer or food
mill over now-empty pot and press or mill potatoes into pot. Stir 1
teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk
into potatoes until combined.

Using offset spatula, spread mashed potatoes evenly over top and sides of
meatloaf. Heat broiler and return meatloaf to lower-middle oven rack. Broil
until potatoes are browned, about 15 minutes. Using foil as sling,
transfer meatloaf to carving board and let rest for 15 minutes. 
Slice and serve.

Notes:  Cook's Country

Yield: 8 servings

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A bit of  frosting split but it sliced perfectly!

Sunday, May 1, 2016

Apple Dutch Baby

I forgot how easy....  

Apple Dutch Baby is to make......a perfect addition to any breakfast or brunch.    It really needs a HOT metal pan and a 10" Lodge Cast Iron Skillet really fills the bill.    This pan is available for under twenty bucks and should be in every kitchen.  This pan is so good for so many purposes and it doesn't have to be a $100 pan from the fancy shmancy cooking stores.   

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Apple Dutch Baby

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large apple; peeled, sliced
1 tablespoon light brown sugar

Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp.
cinnamon in a medium bowl until smooth.   Very easy adding
ingredients and combining in a blender.  

Melt 2 Tbs. butter in a 10” skillet, preferably cast iron, over medium
heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing
often, until apple is coated and softened, about 4 minutes. Transfer to a plate.

Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully
add remaining 2 Tbs. butter to skillet, tilting to coat bottom and sides. Add
apple to center of skillet; pour batter over. Bake until pancake is puffed and
golden brown around the edges and center is set but still custardy, 12–15 minutes.

Yield: 4 servings

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Scrambled Eggs and Bacon completes the breakfast.  Dutch Baby is traditionally topped with confectioners sugar...but I top with syrup.  

Thursday, April 7, 2016

Cranberry Whole Wheat Muffins

A quick morning treat with sugar substitute and NO white flour.  Original recipe from King Arthur with my substitutions.  

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Cranberry Whole Wheat Muffins

1 1/2 cups whole wheat flour
3/4 cup quick-cooking oats
1/4 cup buttermilk powder
2/3 cup brown sugar substitute; i.e. Splenda
2 ts baking powder
1/2 ts salt
1 cup cranberries; chopped
1/2 cup pecans; chopped
1 tb orange zest
2 large eggs
3/4 cup buttermilk
1/3 cup canola oil

Preheat the oven to 375°F.

Line with muffin liners and spray all over with Pam 
for easy removal and cleanup. 

In a medium-sized bowl, whisk together the dry ingredients, then stir in
the cranberries and nuts. Whisk together the orange zest, eggs, milk, and
oil or melted butter. Make well in flour mixture and add the wet
ingredients to the dry ingredients, stirring until blended.  Do not
overmix....just stir until  batter has combined.  

Fill the muffin cups or liners about 3/4 full. A Pam coated ice cream scoop
works great for this with easy removal from scoop. .

Bake for 18 to 20 minutes, until they're golden brown. Remove them from the
oven, leave them in the pan for 5 minutes, then take out of the pan and
transfer them to a rack to finish cooling.

Notes:  ©WHStoneman

Yield: 12 muffins

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Wednesday, April 6, 2016

The BETTER Biscuit!!

The BETTER Biscuit and
Southern Living deserves all the credit
for helping me create them!

When I saw this method, I was a little sceptical about it.   But....I am one to try different recipes and methods.   This is it...PERFECT!     The grated frozen butter is the best new idea in distributing butter in the flour.  

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Best Ever Biscuits

1/2 cup butter; frozen
2 c White Lily SR Flour
1 c buttermilk
2 tablespoons melted butter

Preheat oven to 475F.

Grate butter on large holes of grater.  or....Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and
chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or
pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a
letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Also, place is a 12" iron skillet coated with a small amount of butter.  
 This will make crispy bottom biscuits.

Bake for 15 to 17 minutes or until lightly browned. Remove from oven; brush with 2 Tbs. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbs. melted butter. Combine 1/2 cup golden
raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour
in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup
powdered sugar and 2 Tbs. buttermilk until smooth. Drizzle over warm
biscuits.       Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon
slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl.
Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and
1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as
directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar
cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir
together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed
with recipe as directed. Makes 2 1/2 dozen.

Notes:  Southern Living

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Sausage with Better Biscuits and Scrambled Eggs

Today,  my morning started with a Biscuits, Fruit and Yogurt

Friday, February 19, 2016

A Better Oatmeal

A great wintertime breakfast always starts with A Better Oatmeal.  Here is my version that is reminiscent of the goodness of what Mom told you to eat as a child but I made it taste like a better oatmeal cookie!!  Hope you enjoy as much as we do.  Since I am diabetic, I use sugar free pancake syrup for the sweetener.   You could use brown sugar for that sweeter flavor...or eliminate the syrup if you do not want it sweet.  

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A Better Oatmeal


1 ts butter
1/2 ts cinnamon
1/4 c pecans; chopped
1/2 ts salt
3 tb pancake syrup; sugar free
2 c milk
1 c oatmeal; quick cooking

Melt butter in saucepan over medium heat;  add cinnamon, pecans, salt and
pancake syrup.  Stir while "roasting" pecan pieces.  
Add milk and bring to a boil.

Add oatmeal and stir to combine.  Let rest, covered for two minutes while
oats absorb the milk.

I use sugar free pancake syrup for the sweetener.  Brown sugar can also be

Notes:  ©WHStoneman

Yield: 2 servings

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Sunday, February 14, 2016

Meatloaf for a Cold Winter Night!

These cold winter nights really beg
for Meatloaf and Mashed Taters!!

What a Comfort Meal....Meatloaf fills the menu for me!  

I have started roasting meatloaf on a broiler pan...and all the grease drips away.   I never cared for a meatloaf swimming in the grease!!    I found this technique a few years ago and love to have the loaf covered with bacon....y'all can't go wrong with bacon, can we?    And the sauce topping adds that extra punch of flavor since I go heavy on the Tabasco.  

Ready for the oven!!  

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My Favorite Meatloaf

Beef, Main Dish

1 cup whole milk
6 slices white bread
2 pounds ground beef
1 cup (heaping) parmesan cheese; grated
1/4 teaspoon seasoned salt
3/4 teaspoons salt
  black pepper; to taste
1/3 cup flat-leaf parsley; minced
4 whole eggs, beaten
10 slices thin/regular bacon, as needed
1 1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon dry mustard
  Tabasco to taste
2 dash Worcestershire sauce

Preheat oven to 350°F. Pour milk over the bread slices. Allow it to soak in
for several minutes. Place the ground beef, milk-soaked bread, Parmesan,
seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour
in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture
into a loaf shape on a broiler pan, which will allow the fat to drain.
Line the bottom of the pan with foil for easy cleanup.

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, Worcestershire sauce and
hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over
the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake
for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes.

Yield: 10 servings

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Wonderful Sauce Glaze on top....let your
loaf rest for 10 minutes before slicing.  

Mashed taters and broccoli...on a cold winter night...what could ever
taste better?  

Saturday, February 13, 2016

Coconut Custard Pie

I love comfort food....period.   And for me, comfort food can be an appetizer, entrée and a comfort dessert.   The comfort dessert journey began as a child....I remember all the things that family members made including banana pudding, chocolate cake and peanut butter cookies.  

A number of years back, I remember watching Mama Dip on TV.  Mama is the Queen of Comfort Food.  She has been operating her restaurant in Chapel Hill, NC for many years and her life story is quite interesting.  

This is her Coconut Custard Pie....and it is a slice of heaven with each bite.  

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Coconut Custard Pie


3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter; melted
3  eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
9-inch pie shell; unbaked

Preheat oven to 375F.

In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut.

Pour into the pie shell and bake for 45 minutes or until firm.  My bake time was longer, so check to be sure there is NO jiggle in the middle. 

Notes:  © Mama Dip
            MAMA DIP'S KITCHEN
            408 W. Rosemary Street
            Chapel Hill, NC 27514
            (919) 942-5837

Yield: 8 servings

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Ready for the Oven

I use my upside down cooling racks to place pie
in oven.   Makes it so much easier to remove when hot
and I don't have to worry about damaging the fragile crust
with a pot holder.  

Coconut Custard Pie with Whipped Cream and Flaked Coconut

Bon Appétit and Enjoy 
YOUR Wonderful World!

Saturday, February 6, 2016

Apple Sausage Pancakes

My meal inspirations have been at an all time low.,  It was time to get busy and dream up some new choices in the kitchen.   Of course, my favorite meal is breakfast....and I love a "white linen" breakfast.  

This just evolved today and I really enjoyed the flavors...and of course, needed to share with you.  

Apple Sausage Pancakes & Scrambled Eggs

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Apple Sausage Pancakes

Breakfast, Brunch

1/2 lb bulk sausage
2 tb canola oil
1 c While Lily SR flour
1/2 ts salt
1  egg
1 c buttermilk
1 ts cinnamon
2 tb pancake syrup; sugar free, if desired
1/2  Granny Smith apple; shredded

Preheat skillet and add oil. Heat thoroughly and crumble sausage in pan.
Cook completely until browned. You will need pea sized sausage crumbles.
 Do NOT drain sausage.

In a separate bowl, add SR flour, salt, egg, buttermilk, cinnamon and
pancake syrup. Stir to combine. The syrup will be your flavored sweetener
for the batter. If batter is a little too thick, add more buttermilk to
achieve desired consistency. If batter to thin, add a couple extra
tablespoons of SR flour. Stir in grated apple.

Stir in cooled sausage including the pan drippings. This adds the necessary
oil to the batter and also adds more sausage flavor.

Preheat griddle to medium. Add ice cream scoops of batter to griddle and
cook first side until golden brown, about 2 to 3 minutes. Flip pancakes and
finish cooking until golden.

While cooking remaining pancakes, keep first batch warm in preheated oven
or under heat lamp. Serve immediately with syrup to pass.

Notes:  ©WHStoneman

Yield: 8 pancakes

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Golden Goodness from the Griddle

Serve with your choice of eggs, fruit and juice....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