My Wonderful World

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

Sunday, November 1, 2015

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.  

Thursday, October 22, 2015

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!  

Sunday, October 11, 2015

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

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

** Exported from Now You're Cooking! v5.93 **

Sunday, September 13, 2015

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.  

Tuesday, September 8, 2015

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 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!!!

Monday, August 17, 2015

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


Sunday, August 16, 2015


What a great dessert for a 
Hot Summer Day

This great dessert is so easy to do...but I must advise it is a bit time consuming.  All the steps require returning to the freezer for a complete refreeze before proceeding to the next step.  

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Ice Cream 'Cake'

Desserts, Ice Cream

15  Oreo Cookies
1 tablespoon cream
9  ice cream sandwiches; or more
1 pint banana ice cream
1 pint vanilla ice cream
1 pint strawberry ice cream
1 1/2 c heavy cream; whipped
1 envelope gelatin; softened in water
  sugar; to taste

Coat bottom and side of a 9-inch round springform pan with nonstick cooking
spray. Line side with waxed paper, using spray to help adhere to pan. Trim
paper to height of pan.

Finely crush 12 Oreo's in a food processor. Add milk; pulse just until
mixture holds together. Set aside.

My tip: Be sure ice cream bars are completely frozen. Do NOT unwrap, but
cut with paper attached. Return to freezer to completely refreeze. This
makes it so much easier to handle the cut bars...but WORK QUICKLY.

Cut each in quarters (cut once horizontally, once vertically). Break apart
and remove paper wrappers. Stack strips of sandwiches on end, packing them
snugly together, around wax-paper-lined pan. Repeat with remaining
sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan;
press firmly over bottom. Freeze 1 hour.

Remove all 3 flavors of ice cream or frozen yogurt from freezer and let
soften for 15 minutes at room temperature.  Transfer banana ice cream to a
small bowl and stir until good but firm spreading consistency. Return to
freezer for the ice cream layer to refreeze. Repeat with vanilla and

Remove pan from freezer. Spread ice cream on bottom, then top with vanilla
and strawberry, spreading all layers at level. Top with whipped cream,
edging border with star tip. Return to freezer; freeze overnight.

Whip cream until soft peaks form. Add sugar as desired and softened
gelatin. Whip until firm peaks form but do not over beat. Spread over top
and finish edge with whipped cream in a star tip bag.

To serve, remove side of pan, then waxed paper. Cut into wedges.

You can use any flavor of ice cream.  Choose your favorites!!   This would
also be great with Lime, Orange and Pineapple Sherbet.

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.93 **

Ice Cream Border

Cookie Crust added after Border

Ice Cream Layers Added

Friday, July 31, 2015


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

** Exported from Now You're Cooking! v5.93 **

Tuesday, July 14, 2015

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


  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

Sunday, July 12, 2015

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

2 tb granulated sugar
3 tb brown sugar
1/2 teaspoon ground cinnamon
2 oz unsalted butter; melted
2/3 cups flour
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

** Exported from Now You're Cooking! v5.84 **

Enjoy warm with a scoop of vanilla ice cream. 

Saturday, June 20, 2015

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


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

** Exported from Now You're Cooking! v5.93 **

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.  

Tuesday, June 16, 2015

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

** Exported from Now You're Cooking! v5.93 **

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

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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