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.  

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Cranberry Upside-Down Cake

Cakes

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

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Enjoy!

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.  

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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.  

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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 bowl....no 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 rise.....it 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

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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.  

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.  

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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

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Flower Pot Dinner Rolls

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Flower Pot Dinner Rolls

Breads

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

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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.  

Easy/Good All in on Dish!

We love Kielbasa, the all beef style...it 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.   

Cranberry/Pecan Biscotti

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!

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Cranberry/Pecan  Biscotti

Cookies

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

container.

Notes:  ©WHStoneman

Yield: 24 servings

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