My obsession with cooking started when I was younger…I used to sleep in the kitchen…
Oh and look here my mom busted me looking at her cookbooks…
My obsession with cake started young too, eating it then, (didn’t have to worry about getting fat) now I just bake them, and have a little nibble and go to the gym for 2 hours! ha-ha
Oh there is me on the dishwasher. Seems I liked pictures in the kitchen! It’s a sign. I’m telling you it is! (I like my PJ’s here, need to get me some of those in my size now)
OK now on with the cooking boys and girls what did I make today…G-O-O-D-N-E-S-S my friends…(as always)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whipping cream, whipped (I was confused on if I whipped the cream, but I didn’t, I just poured it in)
In a bowl, combine the flour, baking powder and salt.
Stir in cream.
Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter.
Place on an ungreased baking sheet.
Bake at 425 degrees F for
10 minutes or until lightly browned. Serve warm.
Then you top those biscuits with some sausage gravy:
1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped (I used orange cause that’s what I had)
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley
1. In a skillet on medium heat cook pork,
onion, green pepper, red pepper flakes, and garlic until pork is crumbly.
Drain off excess fat, but leave a small amount.
2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top.
Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don’t forget to scrape the bottom of the pan. Add the sage and thyme.
3. Slowly stir in milk,
about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
4. Just before serving, add the parsley,
and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
That is one Happy Normy, ready to eat!