Sausage Rolls for Sunday Brunch!

We all have our favorite choices when it comes to sausage,

gravy, biscuit recipe and style of eggs.  With that in mind, 

I just threw together a little variation. 

I have made cinnamon raisin biscuits many times.  Today, Biscuits and Gravy sounded very good...but I didn't have a lot of sausage. And that is when the inspiration began.  

Browned my favorite sausage, Jimmy Dean

Now it was time to let the sausage completely cool.  

I rolled out my favorite biscuit dough and spread the cooled sausage.  

  

Rolled up jelly roll style and pinched the edges to seal

Baked in a preheated convection oven for 15-18 minutes at 450F.  Tops brushed with melted butter.  


My favorite gravy covered the tops of out of the oven 
biscuit rolls with scrambled eggs, fresh bananas and 
Cuties!  Mandarin Oranges.  

Praline-Apple Bread

The Beautiful Zestar Apple!

I have had this recipe hanging around for many years and while

shopping this week, I saw a new apple, (to me anyway!) named

a Zestar Apple.   I had never heard of this apple but I find

it is great for baking and eating.   Nice, crispy and holds its shape.  

Zestar!® was introduced several years ago by University of Minnesota, and is now gaining a very good reputation with growers.  It is a very high quality, late summer, early fall season apple that ripens in the Paulared™ season.  It has very crisp, juicy, firm flesh with an excellent sweet-tart flavor.  It is probably one of the best apples in its season and will probably gain in popularity when it becomes better known at farmer's and roadside markets.  For an early apple it is reported to keep extraordinarily well--- for 6-8 weeks in ordinary storage.  The tree is slow to moderately vigorous, spreading and productive.  Hardiness is very good.  Availability is improving.

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Praline-Apple Bread

1 1/2 cups pecans; chopped, divided

8 oz sour cream

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 cups Self Rising Flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups Zestar Apples; core, un peel, chop

1/2 cup butter

1/2 cup light brown sugar

Preheat oven to 350°F.     Spray a  9 X 5 loaf pan with cooking spray;

line with parchment paper for easy removal.

Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or

until toasted and fragrant, stirring after 4 minutes.

Beat sour cream and next 3 ingredients at low speed with an electric mixer

2 minutes or until blended.

Stir together flour and next 3 ingredients. Add to sour cream mixture,

beating just until blended. Stir in apples and 1/2 cup toasted pecans.

Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with

remaining 1 cup chopped pecans; lightly press pecans into batter.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick

inserted into center comes out clean, shielding with aluminum foil after 50

minutes to prevent excessive browning. Cool in pan on a wire rack 10

minutes; remove from pan to wire rack.

Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over

medium heat, stirring constantly; boil 1 minute. Remove from heat, and

spoon over top of bread; let cool completely (about 1 hour).

Note:   Granny Smith apples will make a fine substitution if Zestar Apples

are not available.

Yield: 1 loaf

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What a great loaf...moist and delicious.   As with most quick breads,

it will taste even better the next day!  

Apple Sour Cream Coffee Cake

This wonderful recipe turned out to be a marvelous cake recipe....and a great cup of coffee just added to the flavors.   As with most cake recipes, it is even better the next day.  Moist and very delicious.  

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Apple Sour Cream Coffee Cake



3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups apples; peeled, sliced
3/4 cup butter; room temp
1 1/4 cups sugar
1 ts vanilla
3  eggs; room temp
1/2 cup sour cream; room temp
3 teaspoon cinnamon
1/2 c pecans; rough chop
1 c confectioner’s sugar
1 ts milk; or more

Grease and flour a 9 inch square baking dish. Preheat oven to 325F.

Sift dry ingredients except sugar and cinnamon and set aside. Finely chop
half of the apples and leave other half thin sliced.

Cream butter and one cup sugar on medium speed until light and fluffy,
about 3 to 5 minutes.  Add vanilla.   Add eggs, one at a time, scraping
bottom and sides of bowl. Add chopped apples and sour cream. Stir in the
sifted dry ingredients.

Gently fold in the sliced apples just until they are coated. Pour into
prepared pan, spreading it into an even layer.  Batter will be thick.
Combine remaining sugar, cinnamon and pecans and sprinkle evenly over
batter.

Bake in preheated oven 55 to 65 minutes or until tester comes out clean and
edges shrink from sides of the pan.   Internal temp should be 210F. with
instant read thermometer.

Let cool in pan for ten minutes while making glaze.    Combine
confectioner's sugar with one teaspoon of milk.   Stir to dissolve and add
more milk if necessary.....very cautiously.   Drizzle over top and cool completely.

Yield: 9 servings


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The Perfect Size Cheesecake for Two!

Love cheesecakes...but making a ten inch standard size cheesecake is just too much for two.....well, I would eat it but can't afford all the calories!!    I found these Wilton six inch springform pans and they are the perfect size for 2 to 4 servings.  

My first task is to make a sugar free crust since I am diabetic.  I like this recipe quite a bit...from Ellen Brennan (family member of Brennan's in NOLA) in her Sugar Bust for Life! cookbook.  This is a nice crispy crust but missing the extra calories and sugar from graham crackers or vanilla wafers. This recipe will make enough for a 9 inch pan but use what you need for the smaller 6 inch version.   Save the extra for another use.  

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Triscuit Cracker Crust

Pastry, Sugar Busters

1 c Triscuit; crushed in processor

1 1/2 ts Splenda

1/4 c butter; softened

Mix all ingredients together and place in a lightly greased 9" pan.

Notes:  ©Ellen Brennan

Yield: 9" crust

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On to the cheesecake!  I enjoy this creamy and flavorful batter.  

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Mini Cheesecake

8 oz cream cheese; room temp

1/3 c Splenda

1 pinch salt

1 ts arrowroot; or corn starch

1 ts vanilla

6 tb sour cream

1/4 ts orange peel; grated

1  egg; room temp

Pulse cream cheese, Splenda, salt and arrowroot in food processor,

occasionally scraping down sides of bowl, until smooth. Add vanilla, sour

cream and orange peel zest.  Add egg and pulse to combine.

Scrape into cooled crust and bake cheesecake until edges are set but center

is still wobbly, 35-40 minutes. Transfer to a wire rack and let cool.

Chill until firm, at least 2 hours. Do Ahead: Cheesecake can be made 3 days

ahead. Cover and chill. Bring to room temperature before serving.

Notes:  ©WHStoneman

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Finished with the topping made with Mandarin Oranges.  I drained the juice from the canned orange segments and added a teaspoon arrowroot to the liquid.   Heat until thickened and add orange segments to the pan.  Chill until cold and then add to the thoroughly chilled cheesecake.  

The End of Summer Pizza!

The Last Hurrah of the Tomato Garden

Labor Day has arrived and departed and so have the last of the tomatoes.   Boy, it was a great year and my six plants produced more than I have ever enjoyed.  Lots of tomatoes in the freezer and will be enjoyed this winter.  

I have changed my pizza method by eliminating a tomato sauce that has become so traditional.   Instead, I am using Ina Garten's Roasted Tomatoes.   I love the way they taste and you can find her recipe HERE.   

My all time favorite pizza dough courtesy of Fine Cooking.  

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Pizza Dough/Fine Cooking

2 1/4 teaspoon yeast

1 1/2 cup warm water; 110F

18 ounce bread flour

  plus more for dusting

1 1/2 teaspoon salt

2 teaspoon olive oil

Dissolve the yeast in the warm water and set aside.

Meanwhile, put the flour and salt in a food processor fitted with the steel

blade. Process briefly to mix. With the machine running, add the

water-yeast mixture in a steady stream. Turn the processor off and add the

oil. Pulse a few times to mix in the oil.

Divide the dough. Scrape the soft dough out of the processor and onto a

lightly floured surface. With lightly floured hands, quickly knead the

doughty in a mass incorporating any bits of flour or dough from the

processor bowl that wasn't mixed in.

Cut dough into four equal pieces with a dough scrapper. Roll each piece

into a tight smooth ball, kneading to push out all the air.

Proceed as usual.

Extra pieces of dough will freeze very well. Cover with extra flour and

seal and freeze in a quart zip lock bag for future use.

Yield: 4 dough balls

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For a regular sheet pan, I used half the above recipe for this pizza.  For the ingredients, I used pepperoni, roasted tomato slices, sweet red peppers, mushrooms and my favorite
combination of cheeses......sharp cheddar, mozzarella and bleu cheese.  
Savory and very rich in flavor 

Rolled Dough on parchment paper with pepperoni and tomato slices

Toppings also include sweet red pepper, mushrooms and

purple basil

Topped with my personal favorite cheeses

Into a preheated oven  500F oven for 8 to 10 minutes

Be sure to brush the crust edge with olive oil if you like a 

softer crust.     Enjoy!!!

Grant William Stoneman

Grant William Stoneman

So proud to make the announcement of the arrival of my

newest grandson, Grant William Stoneman.  

His grand arrival was a few days early, but GW and Momma

Stephanie Stoneman are doing fine.  My son Marc Ryan is the happy pappa.  

 Holland Hospital, Holland, MI  are providing superb accommodations. 

He was named after my grandfather, Grant William Stoneman (1898-1961) who was a

lifetime resident of Gratiot County, MI.  

This sign was posted at his farm.  

My grandson just aquired a new antique sign for his room.  

And another little treasure from the Pan American Expo that was 
in Buffalo, NY in 1901.   My grandfather would have been just a
few years old when this was acquired

.  

Strawberries...Strawberries....YUM!

Every recipe that Cook's Country provides is outstanding...and I have never had a bad recipe from them!     

The original recipe called for a "crumb" crust.    I make a far superior "lard" pastry 

crust and it would make both my grandmas proud.    Enjoy...this is 

one of the best summer pies....and strawberries to boot!   Also, I had a few extra

strawberry slices and used them to decorate the pie edge.   

I am positive that Cook's Country would approve!

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Strawberry Chiffon Pie

1 9 inch pre baked pastry crust

2 teaspoons unflavored gelatin

2 tablespoons water

2 1/2 c strawberries; hulled and diced

1 c strawberries; sliced

3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons lemon juice

2 large egg whites

1/8 teaspoon cream of tartar

1/2 cup heavy cream, chilled

FOR THE FILLING: Sprinkle gelatin over water in small bowl and let sit

until gelatin softens, about 5 minutes. Process hulled whole strawberries

in food processor until completely smooth, about 1 minute. Transfer to

fine mesh strainer set over medium bowl and press on solids to extract 1

cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and

strawberry juice together in small saucepan.

Bring juice mixture to a boil to activate the cornstarch over medium heat, stirring constantly. Cook

until slightly thickened, about 1 minute. Off heat, whisk in gelatin

mixture until dissolved. Transfer to large bowl, stir in lemon juice, and

let cool completely, about 30 minutes, stirring occasionally.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on

medium low speed until foamy, about 1 minute. Increase speed to

medium high and whip whites to soft, billowy mounds, about 1 minute.

Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff

peaks form, 2 to 3 minutes. Whisk one third of meringue into cooled

strawberry mixture until smooth. Fold remaining meringue into strawberry

mixture until only few white streaks remain.

In now empty mixer bowl, whip cream on medium low speed until foamy, about

1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3

minutes. Gently fold whipped cream into strawberry mixture until no white

streaks remain. Fold in sliced strawberries. Spoon filling into crust and

spread into even layer using back of spoon. Refrigerate pie for at least 3

hours or up to 24 hours. Serve.

Notes:  Cook's Country

Yield: 8 servings

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The BEST Ever Bakery Cake

Every now and then...some box products are really good....

and Duncan Hines always has delivered a great boxed cake mix.  

Now...there are some ways to up the flavor and texture with a few additions.   

These suggestions will delight your family and friends.  

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The BEST Ever Bakery Cake

Cakes

  Duncan Hines Cake Mix; any flavor

  butter; melted

  milk; to replace water

Read directions on the cake mix.

Increase eggs recommended on box  by adding 1 more egg or 

2 for even richer  cake.

Replace oil with melted butter and double the amount.

Replace water with equal amount of milk.

Mix and bake according to package directions.

I used their yellow cake mix and added a teaspoon of vanilla.

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Nice Rise

Ready for Glaze

Blueberries....Fresh or Frozen!

While browsing my favorite, Ina Garten, she was making something that really sounded great.    As a matter of fact, I have come to rely on her cookbooks for guidance and inspiration.   This recipe is written as she directed, but I have taken some liberties with the formula.  

The original recipe makes too much streusel in my opinion.   I made as she prescribed, but only used half of the streusel and saved the other half in a freezer bag to use later.  

Also, I have exchanged the sour cream with peach yogurt and used sliced peaches instead of the blueberries.    Both have become favorites.  

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Blueberry Crumb Cake

  FOR THE STREUSEL:

2 tb granulated sugar

3 tb brown sugar

1/2 teaspoon ground cinnamon

2 oz unsalted butter; melted

2/3 cups flour

  FOR THE CAKE:

6 tablespoons unsalted butter

3/4 cup granulated sugar

2 extra-large eggs; room temp

1 teaspoon vanilla

1/2 teaspoon lemon zest; grated

2/3 cup sour cream

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

  confectioners' sugar for sprinkling

Preheat the oven to 350F. Preheat 340F. convection. Spray a 9-inch round baking pan with Pam. Place parchment paper round in bottom of pan; spray with Pam.

Special Note for the Streusel!!    I half the quanities from Ina's original recipe.   If you make as written, you can spread what you need on top of the batter and freeze what is left over for the next one.

For the streusel:Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar. The original recipe had double the amount of streusel. I halved the quantity for a better result.

I also have substituted peach yogurt and added sliced peaches instead of the blueberries.

Notes:  Ina Garten

Yield: 8 servings

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Enjoy warm with a scoop of vanilla ice cream. 

Cantaloupe Sorbet and Other Treats

Such a treat to see spring here....and the arrival of fresh fruits and vegetables.    Over the weekend, I found some great cantaloupe at the grocery.  I just had to buy two and enjoy one for breakfast and the second one....SORBET! 

 After seeding and peeling, the sliced fruit is 

ready for the food processor. 

Process with simple syrup or use Splenda.  

After processing, run through a fine strainer, pressing down with the back of a spoon  if you want to remove all the small pieces that remain.   I usually return to processor and repeat until all small pieces are smooth.  

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Cantaloupe Sorbet

sorbets

1 cup water

1 cup Splenda

4 cup cantaloupe; diced

2 tablespoon fresh lemon juice

Combine water and Splenda. Stir to dissolve.

Peel and seed cantaloupe. One large melon should provide your necessary quantity. Remove cantaloupe from shell and puree in an electric blender on high speed. Add cantaloupe pulp and lemon juice to Splenda syrup. Freeze per manufacturers directions.

If you choose, equal amounts of sugar and water can be used for the simple syrup.  

Notes:  WHStoneman

Yield: 2 quarts

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Do not use the ice cream freezer for storage but remove from ice cream freezer, place in another container and let cure for a few hours.

Enjoy This Happy Spring Day with

Chilled Cantaloupe Soup!

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Chilled Cantaloupe Soup

1 large cantaloupe; very ripe

1/2 tsp cinnamon

2 1/4 c orange juice

2 tb lime juice

1/4 c heavy cream

1 tb mint leaves; julienne

Remove seeds from cantaloupe and dice the pulp. Place pulp and cinnamon in

food processor bowl and puree.

Combine orange and lime juices and heavy cream and stir into puree. Chill

and serve in chilled bowls. Garnish with mint, if desired.

Yield: 6 servings

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May 30.... addendum:    Just found this link!!   Sounds delicious.  Lime Mango Sorbet

April 23, 2011 Update!!   Just purchased a Cuisinart Ice Cream Maker from Williams/Sonoma.  I love this thing!     So easy to use.    I have found that I can whip up a batch of frozen treat using a small box of Jello instant sugar free, fat free pudding mix.  Any flavor will do...but you use three cups of 2% milk instead of the pudding recommendation of two cups.  

Taco Salad Night

Sounds like a great night for taco salads! 

I have stopped deep frying my shells for salads.  Instead, I give them a light

coating of vegetable oil and drape them over a small stainless steel work bowl.  

Into the oven at 400F for ten minutes.  They come out crispy and ready for filling 

without the mess and the calories of deep frying.  

Brown ground beef and season with my favorite Taco Seasoning mix.  

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Taco Seasoning Mix

8 tablespoon flour

3 tablespoon chili powder

3 tablespoon paprika

2 tablespoon salt

2 tablespoon onion powder

1 tablespoon chipotle powder

2 tablespoon cumin

2 teaspoon cayenne pepper

2 teaspoon garlic powder

2 teaspoon sugar

1 teaspoon pepper

Combine all ingredients in a small bowl. Store in airtight container or bowl.

For use:    Add two tablespoons of spice mix to 3/4 cup water for 1 pound

browned ground meat. Bring to boil, cook 7-10 minutes, stirring

occasionally. Makes filling for 12 tacos (about 3 Tbs) each.

Notes:  ©WHStoneman

Yield: 8 servings

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Fill taco bowl with lettuces of your choice.  I prefer shredded romaine.   Top with tomatoes, cucumbers, and onions.  Add anything extra you like.   Black olives make a nice topping along with fresh finely minced cilantro.  Top with shredded cheddar cheese, sour cream and a salsa of your choice.  

Raff decided he doesn't like taco salad...just going to stay in the sun and enjoy a quick nap

Taco Salad with Shredded Pork

Summer Salads

I love Summer Salads!

Since this salad is so simple, I don't even have a recipe...but sliced watermelon, cantaloupe, raisins, pine nuts and sprinkled with shredded coconut.  No dressing needed.  

My next favorite summer salad is cantaloupe on a bed of fresh spinach

and topped with a Poppy Seed Dressing.  

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Poppy Seed Dressing

3/4 cup sugar

1 teaspoon onion juice

1 teaspoon dry mustard

1 cup salad oil

1 teaspoon salt

2 teaspoons poppy seeds

1/3 cup cider vinegar

Put all ingredients except poppy seeds into a jar with a lid and shake it

until thick and smooth. Add seeds, shake again and serve. Store in the

fridge and re-shake as it will settle.

Notes:  WHStoneman

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Another one of our summer favorites is just a chopped salad with Egg & Radish 

finished with a Russian Dressing.  

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Russian Salad Dressing

1/4 c sugar

3 tb water

1 c vegetable oil

1/2 c catsup

2 tb lemon juice

1 ts vinegar

1/2 ts salt

1/2 ts paprika

1 1/2 ts celery seeds

1 tb Worcestershire sauce

1/4 c onion; grated

In a sauce pan cook sugar and water until thick. Cool syrup.

Combine the remaining ingredients. Add syrup and whisk to blend well.

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Another beautiful Summer Salad with chopped greens, eggs and topped

with Cottage Cheese.   A freshly made Italian Dressing  really sparks all the flavors.  

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Italian Dressing

1/2 cup olive oil

1/4 cup white wine vinegar

1 teaspoon dried  Italian spices

1 1/2 teaspoons salt

  black pepper

1 teaspoon sugar

1/2 teaspoon garlic powder

1 tablespoon mayonnaise

3 tablespoons water

Combine all ingredients in a blender on high until combined, about 30

seconds.  Pour into small bowl and cover and refrigerate until ready to serve.  

Stir before serving.

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