Sausage Gravy and Biscuits

Merry Christmas everyone!!! The holidays are here and now we are all in a mad rush to do last minute shopping, cooking, baking and entertaining.  I don't know about anyone out there, but I think I have gained at least a pound or two in the last two weeks dining and sampling so many amazing creations at different work parties!

Now here we are the weekend before Santa's big debut and it's full cooking throttle for us food enthusiasts!  I feel blessed that I love to be in the kitchen creating during this time of year.  I have friends that dread the whole cooking for the masses frenzy.  This is my comfort zone and love a good cooking challenge!  This post is dedicated to a co-worker and friend, Sue.  She has been a huge supporter of mine both professionally and personally.  She asked for my recipe for Sausage Gravy and Biscuits.  This is one of my favorites because it is simple and feeds quite a few hungry bellies on a cold winter morning.  So here you go Sue! This one's for you :)

Sausage Gravy and Biscuits

1lb rolled sausage hot or mild, your preference (I like Jimmy Dean the best)
2Tbsp self rising flour
1Tbsp self rising corn meal
4-6 cups of whole milk (6 cups if you are having more than 3 people)
Fresh ground pepper

In a skillet crumble your sausage and brown until you have pork renderings.  Cook over medium heat.  Once browned, remove the sausage from the skillet with a slotted spoon into a bowel and set aside.  Add the flour and corn meal to the pork renderings and mix well this is what we call a rue.  If you find you don't have enough sausage renderings you can use bacon renderings as a good substitute which also adds awesome flavor to the gravy.  Should become pasty.  Add milk one cup at a time mixing well with the rue.  Use a whisk to work out any lumps.  Once you have added all your milk, add the sausage you set aside.  Stir into gravy mixture and let simmer until gravy thickens to desired thickness.  Add ground pepper at the end to season to your liking.

Serve hot over biscuits of your choosing.  I typically will use Grands Biscuits if I don't have time to make homemade.

 

ENJOY!

Bomb Diggity Donuts

Wow! I can't believe Thanksgiving is just a week away!  It seems like once we get past Halloween time just spins forward racing to the end of the Year.  Halloween wasn't even over and stores were putting out Christmas displays.  I almost have an anxiety attack at the anticipation over everything I need to get done in just a few short weeks.  Now I am at the point of looking for shortcuts to getting little tasks done so I can spend more time on bigger, more detail oriented needs.

Today is just one of those days where I need to just get things done.  Happy Veteran's Day out there to any military bloggers who might join us today!  We love you and are proud of the job you are doing!  So this sweet treat is dedicated to all those serving our country and their families that await their return.

This donut treat is something my mom made for us when we were little kids.  We all have a sweet tooth and when you are on a budget, you get creative.  All you need is some refrigerator biscuits and a little creativity!

Bomb Diggity Donuts

1 Tube refrigerator biscuits/rolls (I used Grands)
oil for frying
Toppings of your choice

For Cinnamon Sugar I used 1/4 cup sugar, 1/4 cup powdered sugar and 1 tsp cinnamon.  Mixed together in a pie plate for dipping once the donuts are cooked.

Heat your oil on medium heat until water makes it crackle.  Take your biscuits/rolls out of the tube packaging, poke a hole in the middle of your dough, stretch it some because it will close some during the cooking process.  Cook on both sides until a golden brown.  About 3-5 minutes per side. 

Take your hot donuts and drop them in your plate of cinnamon sugar mix, shake off excess and place on a paper towel lined plate.  Serve warm.

Other toppings to consider would be frosting, chopped nuts, melted jam....let your imagination go wild on this one!  Great for the holidays for breakfast when you have a full house and don't want to be in the kitchen all morning.

 

ENJOY!

Cinnamon Praline Scones

Happy Sunday morning everyone! It is a beautiful chilly Fall day here in Central Ohio.  I got up this morning to fog gently drifting off the pond behind the house and the glitter of frost on the grass.  Tranquil quiet is just the remedy before the hectic rat race of Monday hits and a full week of craziness.  This morning I decided that now is a great time to start baking and indulge in more of the Fall flavors that are beckoning from everywhere you can dream of and more.  I actually saw a Christmas commercial on the Family Channel last night and I think my mouth started watering over the infinite possibilities of the spicier and sweeter foods that are yet to come!

This morning calls for coffee and Scottish scones.  I invite you to join me on a my mission of comfort and peace this morning.  I have a base scone recipe that I have used for years and decided to spice it up today.  A little cinnamon and sugar never hurt anyone!  What will your little piece of heaven consist of today?

Cinnamon Praline Scones                                                   

2 c flour
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp sugar
6 Tbsp butter, cubed (no substitutes)
2 eggs beaten
1/3 c heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon extract
1 tsp cinnamon

Preheat your oven to 400 degrees. 

Combine flour, baking powder, salt, sugar and butter with a pastry cutter/blender or two knives until mixture is course and crumbly.  In separate bowl blend together cream, eggs, vanilla extract, cinnamon extract and cinnamon with a whisk.  Add the wet the dry and stir.  You need to use your hands to finish blending together.  Don't overwork your dough or your scones will be tough. 

On your baking sheet mold your dough into a disk and cut into 8 wedges.  Brush the tops with cream and set aside.

Topping
4 Tbsp butter
3 Tbsp brown sugar
1 cupped chopped pecans

In a pan melt butter and sugar together over medium heat.  Add pecans and stir until mixture starts to bubble.  Remove from heat and spoon over scones.  Place your baking sheet in your preheated over and bake for 12-15 minutes.  I have a gas stove and usually take them out at 13 minutes.

Ohhh sooo good!
ENJOY!

Comfort in the Fall apple

Fall is finally here!  It has been quite some time since I have posted.  I apologize to my Followers for that.  The Worley household has experienced some life changing events that has had us focusing on family.  So today is the day I return to my Blog.  I forgot how cathartic it can be as I sat outside today on the back deck and melted into my chair absorbing the warm rays of the sun.  Here in Ohio it hit about 75 degrees around lunch time.  It was beautiful, the sun shining and leaves in various colors danced across my deck as the wind blew.  Ahhhh my favorite time of year!  I looked over at my apple tree.  Leaves about gone, a couple of lone apples that didn't make it leaving me a little forlorn for the summer now gone.  So into the house to make a sweet concoction to savor that wonderfully spicy season we all love so well!  Here we go everyone!  Bring on the forks and syrup....it's time for some pancakes!

Apple Fritter Pancakes

3 eggs
1 cup flour
3 teaspoons baking powder
pinch of salt
2 tsp sugar
1 tsp brown sugar
2tsp vanilla extract
2 tbsp melted butter
1tbsp wheat germ (optional)
cooking oil for frying pan

2 medium size apples ( I used one Honey Crisp and one Granny Smith)
  (skin and slice thinly)
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp sugar
1 tbsp flour

Core, skin and slice your apples into a separate bowl.  Sprinkle with spices and flour.  Lightly toss and set aside.

For your pancakes: In a bowl beat eggs adding in other wet ingredients except cooking oil.  Add sugar, flour, baking powder, salt and wheat germ mixing well to ensure no lumps.  Add in your apple mixture.  Heat your frying pan on medium heat coating bottom of pan with cooking oil.  Just coat the bottom.  Spoon in batter to the size of pancake you want turning over when you see the edges turning crispy golden.  Serve hot with syrup or powdered sugar.

 

ENJOY!