Sunday, November 12, 2017

Old-Fashioned Sausage Gravy

1 lb. pork sausage
3 T. flour
2 cups whole milk
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage over medium heat until browned and crumbly.  Using a slotted spoon, remove sausage from pan, reserving drippings in skillet.  Add enough vegetable oil to skillet to equal 3 tablespoons drippings, if necessary.  Add flour to skillet, whisking until smooth.  Cook over medium-high heat, whisking constantly, for 3 minutes or until lightly browned.  Reduce heat to medium.  Gradually add milk, whisking constantly, until gravy is thickened.  Stir in sausage, salt and pepper.  Serve immediately over hot biscuits or mashed potatoes.

Buttermilk Biscuits

3 cups all-purpose flour
1 T. baking powder
1 T. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter
1 1/4 cups buttermilk
milk for brushing (optional)

Preheat oven to 450 degrees.
In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture.  Add buttermilk all at once.
Using a fork, stir just until mixture is moistened.
On a lightly floured surface, knead dough just until dough holds together. 
Place on parchment lined baking sheet.  Pat dough into a 3/4-inch-thick rectangle. 
Cut into 12 squares or rectangles.  Do not separate.
If desired, brush with milk.
Bake 10 to 14 minutes or until golden.  Serve warm.

recipe from The Magnolia Journal, summer 2017

Monday, July 24, 2017

Clover Kids Bread in a Bag

3 cups flour, divided into 3 - 1 cups
1 package rapid rise yeast
3 T. white sugar
3 T. olive oil
1 cup warm water
1.5 tsp. salt

In a resealable plastic bag combine 1 cup of flour, sugar and yeast and add in warm water.  (Make sure it's not too hot.)
Remove the air from the bag, seal it, then squish to mix ingredients together.
Let the dough rest for 10 minutes at room temperature.  (Watch the burps!)
Open the bag and add 1 cup of flour, the oil and salt.  Remove the air from the bag, seal it and squish again.
Add the last cup of flour and continue mixing until well blended.
Remove the dough from the bag and put on a lightly floured surface.
Knead for about 8 minutes, until smooth.
Divide the dough and place each into lightly greased (mini) loaf pans. (or make one big loaf)
Cover the pans with a towel and allow to rise for about 45-60 minutes.  You want the bread to double in size.
Bake in a 375 degree oven for 25 minutes or until golden brown.
Let the bread rest and enjoy!

Wednesday, March 15, 2017

Rachel's Peanut Butter Bars

1 c. sugar
1/2 c. peanut butter
1 t. vanilla
1/2 c. margarine
1 egg
1 1/2 c. flour
1/4 t. salt
1 t. baking soda

Cream together sugar, peanut butter, vanilla, margarine and egg.  Add the rest of the ingredients and stir well.  Press into a 9x9 pan and bake at 350 degrees for 15 minutes.  Cool and frost.

Frosting:
2 T. margarine
2 1/2 T. milk
2 T. peanut butter
1 1/2 c. powdered sugar

Combine all ingredients and mix well.

Tuesday, March 14, 2017

Sloppy Joe Grilled Cheese Sandwiches

1 lb. ground beef
chopped onion
1-2 T. mustard
1/2 cup ketchup
1/2 cup brown sugar
slices of bread or Texas-toast bread
butter
cheese slices

Brown ground beef with onion in skillet until fully cooked.  Drain off any grease.  Add mustard, ketchup and brown sugar.  Simmer for 5 minutes.  Spread butter on one side of bread slices.  Place bread slices (butter side down) onto griddle or skillet.  Top with cheese, a scoop of beef mixture and top with another slice of bread, butter side up.  Cook over medium heat until browned.  Carefully flip over and cook other side until browned.