Biscuits and Gravy

Prep Time: 20 minutes    Cook Time:  20 minutes    Total Time:  40 Minutes    Serves: 8 

1 lb Breakfast sausage

4 Tbsp flour

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 1/2 cups milk

1 Tbsp melted butter

1 can refrigerated biscuit dough (Grands)

1.  Preheat oven to 400 degrees .  Prepare a casserole dish with nonstick cooking spray and set aside.

2.  In a large skillet cook and crumble ground sausage until cooked through.

3.  In a mixing bowl mix together flour, garlic powder, salt, and pepper.  Add to skillet with ground sausage and cook until absorbed.

4.  Add milk and stir.  Bring to a simmer, cook, and frequently stir on low around 5 minute while gravy starts to thicken.

5.  Pour gravy into the prepared casserole dish, 9x9 inches.  Slice canned biscuits into 4 pieces and add to the top of the gravy.

6.  Bake for 15-20 minutes until your biscuits are golden brown.  Last brush the top of the biscuits with melted butter.

Notes:  You can make this a day ahead.  Make the gravy the night before but adding the biscuits to it when you are ready to bake.  This way your biscuits don't become soggy overnight.

Recipe:  The real housewife

Pecan Pie

 Refrigerated pie crust, (Pillsbury brand, comes in a 2 pack)

2 Tbsp melted butter

1 cup light Karo syrup

1 cup sugar

1 tsp vanilla extract

3 eggs, beaten + 1 beaten egg brush on onto the pie crust before baking

1 1/2 cups pecan halves

 

In a large mixing bowl add melted butter, Karo syrup, sugar, vanilla 3 eggs and pecans.  Stir in between each ingredient. Before pouring the mixture into the pie crust, using a brush spread the beaten egg all over the uncooked pie crust so prevent the bottom crust from getting soggy. Pour mixture into the pie crust. Cover a baking sheet with foil and place filled pie on top in case it spills. Bake in a 350 degree oven for 55-70 minutes.  (check every 5 minutes for doneness)

Recipe:  Two sisters

Hungarian Soup

 pkg of sausage or kielbasa

potatoes, chopped

carrots, chopped

shallots or onion, chopped

garlic, minced

bay leaves

water

can of tomato paste

salt and pepper

paprika (liberal amount)

Brown sausage, and shallots or onions.  Cook for a few minutes.  Then add potatoes, carrots, garlic, bay leaf, tomato paste, salt, pepper and water.  Simmer until carrots and potatoes are done and tender.

3 layer BIscuits

 3 cups self rising flour (white lily brand)

1/2 cup all-purpose flour

1/4 cup shortening + 1/8 cup shortening

pinch of baking soda

1 cup buttermilk

Blend together in a bowl until pea size ( about 2 minutes).  Biscuits will be fluffier using shortening. Add buttermilk a little at a time.  Dough will be sticky.

Flour the counter.  Fold the dough over and over itself. adding flour when needed to not be too sticky.  Put shortening in the baking pan.  Cut biscuits with a biscuit cutter and place in pan.  Makes 12-15

Bake in a 450 degree oven for 20 minutes.  Butter the tops when out of the oven.  Break each in two and serve with sausage gravy.

Hungarian Noodles

 3 1/2 cups flour

4 egg yolks and 1 whole egg (beaten)

1 1/3 cup milk

1 Tbsp salt

pepper to taste

1/4 tsp nutmeg

In a bowl add dry ingredients, flour, salt, pepper and nutmeg.  In a separate bowl mix together eggs and milk.  Add wet  ingredients to dry ingredients and mix together.  Will be a sticky dough. Some lumps is okay. Chill for 1 hour. 

Using a scraper and a container with holes (colinder) push down on dough with scraper over a pot of boiling water. It should drop into the boiling salted water.  Stir.  When it floats to the top its done. Drain.  Shock it in cold water to stop the cooking process. Drain. 

Saute noodles in a  skillet with 1 tsp butter. Serve as a side dish.  Can add salt and pepper, fresh herbs like thyme, rosemary and basil, carmelized onions or cheese.

Buttermilk Pancakes

 2 eggs

2 cup buttermilk

4 Tbsp vegetable oil

2 cups flour

2 1/2 cups sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Combine dry ingredients in a large bowl.  Make a well in center of flour mixture, add to it the wet ingredients.  Mix quickly and thoroughly.  Let sit a moment.  Pancakes taste best cooked on a griddle generously coated with butter.  

* Substitute buttermilk for 2 cups milk + 2 Tbsp vinegar.  Let sit for 5 minutes before adding to pancake mix.  (Travis wants these for breakfast every morning!)

Recipe: Whiting family

Omelet

Using a griddle skillet butter a rectangle size (1/2 foot) spot.  Spoon on eggs very thin line by line.  Salt and pepper to taste.  Add sliced mushrooms, cheese, onions etc...  Roll up carefully.  Very Quick. 

Recipe: by Travis Whiting

Biscuits and Gravy

Biscuits:

2 cups (9oz) all purpose flour, plus more for dusting

1 Tbsp sugar

1 Tbsp baking powder

¼ tsp baking soda

1 tsp salt

6 Tbsp unsalted butter, very cold

1 cup COLD buttermilk

1. Preheat the oven to 450 degrees
2. Line a baking sheet with parchment paper
3. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
4. Cut the butter into small cubes and put into the flour mixture. With a pastry blender (or two forks) press the butter down to incorporate the butter into the flour. Work it in gently until the butter is mostly pea-size or smaller. The faster you do this step, the better. You want the butter to stay cold. (Note: this step can be done in a food processor instead)
5. Gently add the buttermilk and stir just until combined. DO NOT OVERMIX. Dough will be slightly sticky.
6. Dust a flat surface with a little more flour, dump out the dough and with a floured rolling pin, roll dough to ¾ inch tall, Use a biscuit cutter, or the top of a glass cup to push straight down into the dough. Try to get about 5 or 6 biscuits cut, then gently put the scraps together (again being careful not to overwork the dough) an cut another 2-4 biscuits with the remaining dough.
7. Put biscuits 2 inches apart on the baking sheet lined with parchment paper and bake until barely golden, 10-13 minutes. Do not overcook.

Note: Makes 8-10 biscuits. If you make smaller biscuits they will cook much faster-so watch out to make sure they don't burn.

Sausage Gravy:

1 lb regular or country or traditional sausage

1/3 cup flour

4 cups whole milk

1 tsp salt

1 tsp black pepper (start with ¼ tsp and see if you like more pepper)

1. In a deep frying pan, brown and crumble sausage over medium high heat until fully cooked.
2. Reduce the heat to medium low.
3. Sprinkle the flour in and stir around until sausage is evenly coated in the flour.
4. Add the milk, salt, pepper, and mix to combine.
5. Increase the heat to medium high and stir often, as sauce boils then thickens. It will take about ten minutes for sauce to fully thicken. If gravy gets too thick, add a little more milk.
6. Serve gravy over warm biscuits.