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.  

  

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!

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.  

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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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

Breakfast

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

substituted.

Notes:  ©WHStoneman

Yield: 2 servings

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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

  Meatloaf:

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

  Sauce:

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?  

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

Pies

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
1  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!

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!