Zucchini Bread

Got the recipe from here 

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour

In a medium sized bowl, sift together flour,

salt,

baking soda,

baking powder

and cinnamon.

Gentley whisk

the dry ingredients together

Now shred the zucchini

and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs,

apple sauce,

oil,

sugar

and vanilla,

together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!


 

Here is that recipe for you again:

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour
In a medium sized bowl, sift together flour, salt, baking soda, baking powder and cinnamon.

Gently whisk the dry ingredients together

Now shred the zucchini and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs, apple sauce, oil, sugar and vanilla, together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!

Banana Bread with Pecans

Got the Recipe from here

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
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2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
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Preheat oven to 350 degrees and lightly grease a 9 by 5-inch loaf pan.
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In a large bowl, combine the flour,
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baking soda,
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and salt;
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set aside.

Mash 2 of the bananas with a fork in a bowl
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so they still have a bit of texture. With an electric mixer fitted with a wire whisk,
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whip the remaining bananas and sugar together for a good 3 minutes;
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you want a light and fluffy banana cream. Add the melted butter,
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eggs,
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and vanilla;
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beat well and scrape down the sides of the bowl. Mix in the dry ingredients
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just until incorporated; no need to overly blend.
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Fold in the nuts
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and the mashed bananas with a rubber spatula.
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Pour the batter into the prepared loaf pan.
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Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)
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Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
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Recipe

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, finely chopped
  • Preheat oven to 350 degrees and lightly grease a 9 by 5-inch loaf pan.
  • In a large bowl, combine the flour, baking soda, and salt; set aside.
  • Mash 2 of the bananas with a fork in a bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend.
  • Fold in the nuts and the mashed bananas with a rubber spatula.
  • Pour the batter into the prepared loaf pan.
  • Give the pan a good rap on the counter to get any air bubbles out.
  • Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)
  • Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Jim ‘N Nick’s Cheese Biscuits

Anyone who has been to Jim ‘N Nick’s knows about their biscuits and knows how GOOD they are! Bet you can’t eat just one! I found this recipe online because I HAD to make them myself. These are pretty damn close to the real ones…Got the recipe from here

1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
3/4 cup milk
1 egg, beaten well
4 tablespoon unsalted butter, melted
1/4 teaspoon vanilla
1 cup shredded extra sharp cheddar cheese
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preheat the oven to 400 degrees F. Spray about 18 molds in a mini-size muffin pan.

sift together flour,
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sugar,
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and baking powder
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in a medium-sized bowl and set aside.

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Whisk egg,
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milk,
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butter,
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and vanilla
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together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients
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with a rubber spatula, gently but quickly stir wet ingredients with dry ingredients to blend.

add the shredded cheese into batter. Mix together, but don’t over mix.
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Divide batter evenly among greased muffin tin.
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Bake for 10-15 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a when inserting a toothpick into the center of the biscuits will come out clean. Transfer the pan to a cooling rack to cool for 5 minutes before carefully removing each biscuit from its mold.
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Recipe:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 cup milk
  • 1 egg, beaten well
  • 4 tablespoon unsalted butter, melted
  • 1/4 teaspoon vanilla
  • 1 cup shredded extra sharp cheddar cheese
  • preheat the oven to 400 degrees F. Spray about 18 molds in a mini-size muffin pan.
  • sift together flour, sugar, and baking powder in a medium-sized bowl and set aside.
  • Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients with a rubber spatula, gently but quickly stir wet ingredients with dry ingredients to blend.
  • Add the shredded cheese into batter. Mix together, but don’t over mix.
  • Divide batter evenly among greased muffin tin.
  • Bake for 10-15 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a when inserting a toothpick into the center of the biscuits will come out clean. Transfer the pan to a cooling rack to cool for 5 minutes before carefully removing each biscuit from its mold.

Almost-Famous Cheddar Biscuits

I love these biscuits! I’ve had them at Red Lobster and always loved them. So I found this recipe in Food Network Magazine and I HAD to make them. They turned out just like the ones you get at Red Lobster, So cheesy, buttery, with a hint of garlic! You’ll love them!

recipe

For the biscuits:
Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
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Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour,
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baking powder, sugar
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and salt in a food processor. Add the shortening
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and pulse until combined. Add the butter;
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pulse 4 or 5 times, or until the butter is in pea-size pieces.
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Add the cheese
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and pulse 2 or 3 times.
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Pour in the milk
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and pulse just until the mixture is moistened
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and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart,
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and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat;
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cook for 1 minute. Remove from the heat and stir in the parsley.
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Brush the biscuits with the garlic butter and serve warm.
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Here is that recipe for you again:
For the biscuits:
Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

French Bread Pizza

Found the idea for this recipe on Pinterest (of course). What did we do before pinterest? Oh yes Facebook! HA! I love Pinterest and I think I have said that before MANY times!

So this is what you will need for your french bread pizza:

1 loaf of french bread
Cheese
sauce (gotta be homemade) I mean you can do store-bought, but why would you? HA! I am allllll about homemade!
your favorite toppings
I chose Crimini Mushrooms, sliced
White button mushrooms, sliced (I love mushrooms)
pepperonis
Sliced red onion
sliced Green bell pepper
Fresh mozzarella
and freshly grated parmesan cheese
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Preheat oven to 425 degrees

So start my making your sauce, so simple!
I just grabbed a medium sauce pan and preheated the burner to medium heat and coated the bottom of the sauce pan with a little bit of olive oil,
then added in 2 garlic cloves that I minced finely
then waited a couple of minutes and sautéed the garlic cloves till I smelled the garlic very strong and then added in a 28oz can of tomato sauce
then added salt, pepper, italian seasoning, red wine, balsamic vinegar, 1 tsp brown sugar, garlic salt, dried thyme…just whatever seasoning sound good to you!
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Let the sauce simmer for 10-15 minutes

While the sauce was simmering I prepped all the other ingredients

grab the french bread
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cut it in half
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then spoon some of the sauce onto the bread
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do a thin layer, not too much as it will make the bread soggy. You will have a lot of sauce left and that’s so you can dip your bread back in the sauce (as I LOVE extra sauce).
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Then add the fresh mozzarella
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and then add the parmesan cheese
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then add the pepperoni
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Then add sliced mushrooms
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Then add the bell pepper
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Then add the onions
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Then place the bread on a baking sheet
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and pop in the oven
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Bake for 10 minutes and then once the 10 minutes is done I put the oven on broil for 5 minutes for the bread and veggies to crisp up some…

They might have gotten a little too done, and I burnt the bread a little. And actually it added flavor

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Just the edges got burnt. So maybe if you don’t want yours burnt don’t broil or broil for less time
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so let the bread cool for a few then slice it in strips and serve with extra sauce or as is
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I served mine with salad as well and Jenn couldn’t WAIT To eat!
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THE END!

Gotta-Have-It Garlic Bread

some of the best garlic bread you will taste!

recipe

1/2 cup softened butter
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1/4 cup mayonnaise
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1 tablespoon minced garlic
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2 tablespoons grated Parmesan
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1 teaspoon smoked paprika
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Pinch red pepper flakes
1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
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Pinch kosher salt
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1 large baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined.
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Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half.
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Arrange on a sheet tray
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and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven,
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slice and serve.
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Here is that recipe for you again:
1/2 cup softened butter
1/4 cup mayonnaise
1 tablespoon minced garlic
2 tablespoons grated Parmesan
1 teaspoon smoked paprika
Pinch red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
Pinch kosher salt

Directions

1 Baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined. Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

Cheddar Biscuits

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Makes 10 to 12 large biscuits

Recipe  adapted from http://www.alexandracooks.com/

3 1/2 cups minus 1 teaspoon all-purpose flour,
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plus more for shaping
2 tablespoons baking powder
2 1/2 teaspoons kosher salt*
9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
2 cups grated sharp cheddar cheese
1 3/4 cup buttermilk
1 large egg
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1. Combine the flour,
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baking powder
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and salt
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in a bowl
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and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).
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2. Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients,
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the cheese
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and the butter
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in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes,
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until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.)

3. Add the buttermilk to the bowl
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and mix on low just until the dough comes together. Turn the dough out onto a floured board,
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dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.

4. Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter.
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Transfer the rounds of dough to the baking sheets,
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leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).

5. Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash*
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and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown.
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Cool for a few minutes on the baking sheets but serve them while still warm!
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*At this point you can stick your prepared pan in the freezer. Once the biscuits are frozen, transfer them to a freezer bag to store. When you are ready to bake, there is no need to thaw the biscuits. Just bake them straight from the freezer. I had to cook mine about 3 minutes longer when baking them from the freezer. And I did apply the egg wash before freezing them — worked beautifully.

I added ham and eggs to Normy’s biscuit and made a ham, egg biscuit sammie.

start with 2 eggs, add salt and pepper, to taste
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cut the warm biscuit in half
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MMMMM look at the cheese, that baked into the biscuit!
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I added a little may-o and mustard, then added the ham and eggs
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mmmm
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for my biscuit I just added ham, no egg.

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Here is the recipe for you again:

3 1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping
2 tablespoons baking powder
2 1/2 teaspoons kosher salt*
9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
2 cups grated sharp cheddar cheese
1 3/4 cup buttermilk
1 large egg

1. Combine the flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).

2. Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients, the cheese and the butter in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.)

3. Add the buttermilk to the bowl and mix on low just until the dough comes together. Turn the dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.

4. Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).

5. Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash* and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown. Cool for a few minutes on the baking sheets but serve them while still warm!

*At this point you can stick your prepared pan in the freezer. Once the biscuits are frozen, transfer them to a freezer bag to store. When you are ready to bake, there is no need to thaw the biscuits. Just bake them straight from the freezer. I had to cook mine about 3 minutes longer when baking them from the freezer. And I did apply the egg wash before freezing them — worked beautifully.

Buttermilk Biscuits and Sausage Gravy

I am dedicating this post to my friend Russ as biscuits and gravy is his most FAVORITE, or as he calls it B&G.

Recipe Adapted by: http://www.alexandracooks.com/

Yield = 8 biscuits

2 cups all-purpose flour
2¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
2 tablespoons sugar
8 tablespoons cold unsalted butter
¾ cup buttermilk plus more for brushing
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Preheat the oven to 400ºF.

In a large bowl, whisk together the flour,
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baking powder,
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baking soda,
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salt
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and sugar.
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I always sift my dry ingredients when baking
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Cut the butter into the flour mixture
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and using a fork, mix the butter and flour until the butter has broken into small bits and flakes.
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Pour buttermilk into flour mix.
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Stir with fork
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just until the dough comes together to form a mass —
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Do not over-mix. Gently gather the dough in the bowl to bring together, adding an extra tablespoon of buttermilk if necessary. Turn out onto a lightly floured work surface.
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Pat the dough into a ¾-inch thick circle.
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Using a two-inch round cutter, cut the dough into eight biscuits.
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Transfer to an ungreased or parchment-lined baking sheet, spacing the biscuits 2-inches apart.
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Brush each biscuit lightly with buttermilk.
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Sprinkle a pinch of sugar over the top of each. Transfer sheet to the oven, immediately increasing the temperature to 425ºF. Bake the biscuits for 15 to 20 minutes or until golden. Remove from the oven, transfer to a wire rack to cool or serve immediately.

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Now for the gravy this is lactose free gravy. (You could use regular milk)

Lactose free milk
flour
2 pounds of Jimmy Dean Roll Sausage (has to be Jimmy Dean, has the best flavor)
Salt, to taste
Pepper, to taste
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So get a large skillet or cast iron skillet and a medium skillet or cast iron skillet, place on a burner on the stove and turn heat up to medium heat.

In the large skillet take 1 pound of the sausage roll and ground that up
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and for the other sausage roll cut the sausage into patties and pat together, so they stick together to form a sausage patty and place those in the medium skillet
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Cook the ground sausage until browned and ground up into little pieces
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then once it’s browned add in about 1/2 a cup of flour. Just sprinkle it over the sausage
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stir in with sausage so it soaks up the grease
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then add in the milk (about 2 cups)
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add in a little salt and a LOT of black pepper
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and whisk gravy to help get any lumps from the flour out

cook on medium low heat until gravy is to the thickness you want, add more milk in, if it’s too thick. (I like my gravy nice and thick)

I also added in some garlic salt
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and stirred that in. Taste for seasoning. Add more black pepper in if you like it really peppery.

turn it down to low…
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so while the gravy is done don’t forget to check on your sausage patties

Cook them until they are nice and brown and have a crust about 10-15 minute flipping a couple of times each side
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once the sausage patties are nice and browned and cooked all the way through put them on a plate with paper towel for them to drain on
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So take a biscuit and cut it half and put it on a plate
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and then add a sausage patty to each half of the biscuit
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and then spoon some sausage gravy over the biscuit and sausage patty
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mmmmmmmmm
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Extra Sausage GOODNESS!

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Buttery Thyme Bread

recipe

1 loaf French Bread I did a small loaf, as it was just for Normy and me)
1 stick  Salted Butter, Softened (I used unsalted and then added a little garlic salt to help control TOO much salt)
3 sprigs Or More Fresh Thyme, To Taste
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Chop some fresh thyme. Cut the French bread loaf in half lengthwise. Spread  stick of softened, room-temperature butter on each half. Make sure the butter is very, very soft so it won’t tear the bread.

Bake at 350ºF for approximately 10 to 15 minutes. Then remove the bread from the oven and—this is the kicker—turn on the broiler. Stick the bread back into the oven and BROIL it for 3 to 5 minutes, watching it the entire time. You want the butter to start caramelizing. When done, take the bread out of the oven and sprinkle the chopped fresh thyme all over the top.
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To serve, cut into 1-inch slices and throw into a breadbasket, or arrange artfully on a shiny, funky platter.

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