Saturday, May 29, 2010

Sausage Gravy & Biscuits

biscuits

One of my family’s favorite recipes is gravy & biscuits.  It is super easy to make.  On a personal note, this is not my daddy’s recipe.  He can cook some mean gravy if you know what I mean.  However, I can not replicate it.  So this is for the rest of us who so need a recipe for gravy.  Do not fear the gravy.  You too can conquer it.

Buttermilk Biscuits

recipe adapted from Gold Medal Flour

2 1/2 cups self-rising flour

2 teaspoons sugar

1/2 cup butter (plus 1 tablespoon)

1 cup buttermilk (or milk)

Heat oven to 450°F.

Place flour and sugar in large bowl and stir. Cut 1/2 cup of butter into small cubes then add to flour mixture.  Cut the butter into the flour mixture using a pastry blender or fork until mixture is crumbly.  Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.

Pour dough onto lightly floured surface.  Knead dough just until smooth. Do not over knead.  The mixture will not be smooth, just combined.  Roll out dough to 1/2-inch thickness. Cut with floured biscuit cutter. Place biscuits with sides touching on cookie sheet.

Bake 10 to 12 minutes or until golden brown. Butter top of the hot biscuits with remaining butter.

Sausage Gravy

1/2 lb ground pork sausage

3 tablespoons butter

1/4 cup flour

3 cups milk

salt & pepper

Brown sausage in a large skillet over medium high heat.   Crumble while browning.  Remove cooked sausage to a bowl leaving grease in skillet.

Add butter to skillet.  Stir until melted.  Sprinkle flour over melted butter and whisk until butter and flour are combined.  Cook for about a minute while flour mixture slightly browns whisking constantly.

Gradually whisk milk into skillet.  Whisk until smooth.  Add salt and pepper.  I use a lot of pepper (probably 3/4 – 1 teaspoon).  Mixture will begin to boil within a few minutes, then reduce heat and let simmer 5 – 10 minutes until thicken.  Stir frequently.  Add sausage, stir then pour over hot biscuits. 

Enjoy!

Sunday, May 23, 2010

Red Hot & Blue Potato Salad

I love RH&B’s potato salad.  I searched the internet and found the recipe in the comments of this blog.

16-17 lbs red bliss, size B potatoes (4)
13 eggs, cut into eights (3)
2 1/2 cups green onions, chop 1/8-inch size(1/2 -3/4)
5 cups mayonnaise, they buy from Ben E. Keith food distr (1 1/4 cup).
2 1/2 level tbsp. celery seed (1/2-3/4)
2 1/2 level tbsp. salt  (1/2-3/4)
steam spuds for 45-60 minutes
cut into small pcs and mix ingredients- do not refrigerate

I made it this weekend but adjusted it down to feed a few less people.  I am was very happy with how much it tasted like the original.  We served it with Grilled Chicken and Corn.  All I can say is delicious.

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Red Hot & Blue Potato Salad

4 lbs red potatoes
3 eggs, diced
2/3 cup green onions, chopped
1 1/4 cups mayonnaise, the real stuff
2/3 level tbsp. celery seed
2/3 level tbsp. salt 

Steam potatoes for 45-60 minutes.  You could boil the potatoes as well until fork tender.  I found 1.5 lb Green Giant bags of red potatoes in a microwavable steam bag.  The steam bag cooks in 8 minutes.  Sweet!

In a large bowl, mix the chopped eggs, green onions, mayonnaise, celery seed and salt.  Cut potatoes into small pieces and combine with the dressing mixture.  Serve warm or room temperature.

Strawberry Cake with Strawberry Buttercream Frosting

IMG_9353eOh how I love a good strawberry cake.  All kinds (except for the bad kind).  I tried a new recipe this weekend.  Wow, it was great.  It screams summer.

Let me tell you about a cookbook I invested in a few years ago.  I have used it time and time again.  The Cake Mix Doctor cookbook by Anne Byrn.  I know what you are thinking, she is using cake mixes.  Don’t judge me, just try it.  Then you will love me.  I also own the Chocalate from the Cake Mix Doctor cookbook which I would recommend as well.  Without further ado, let me introduce you to my favorite strawberry cake.

Strawberry Cake with Strawberry Buttercream Frosting

adapted from the Cake Mix Doctor

Cake

Shortening & Flour

1 package white cake mix (I prefer Duncan Hines French Vanilla)

1 small package strawberry jello (3 ounces)

4 tablespoon all purpose flour

1 cup vegetable or canola oil

½ cup sugar plus a sprinkle for strawberries

½ cup milk

4 large eggs

½ cup finely chopped fresh strawberries and juice

Buttercream Frosting

1 ½ sticks (12 tablespoons) butter

6 cups powdered sugar

¾ cup finely chopped fresh strawberries and juice

1 cup halved fresh strawberries, for garnish

Directions:

Preheat oven to 350F.

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Finely chopped strawberries and place in a small bowl.  You will need 1 1/4 cups divided.  Add a sprinkle of sugar and stir.  Set aside. 

Lightly grease three 9 inch round cake pans with shortening. I use a paper towel to rub a small amount (maybe 1/2 tablespoon) of shortening on the pan.  Lightly coat all sides and bottom of pan.  Then sprinkle flour in the greased pans coating all sides and bottom. Shake and tap out excess flour.

Place cake mix, jello, flour, oil, sugar, milk, eggs, and strawberries with juice in large mixing bowl. Blend with electric mixer on low speed for about 1 minute. Stop mixer and scrape down the sides. Beat mix on medium for 2 minutes. Stop and scrape down the sides.

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Divide the batter among 3 cake pans. Bake all three pans on the center rack for 33 – 35 minutes. Cake is done when it springs back when lightly pressed. Place pans on wire rack to cool for 10 minutes. Then run a butter knife along the sides of the cake pan to loosen the cake from the pan. Gently invert cake into hand and place on rack. Cool completely. About 30 minutes.

IMG_9344eTo prepare the frosting, place softened butter in the mixing bowl. Beat on low until fluffy (about 20 seconds). Stop the mixer. Add powdered sugar and chopped strawberries with juice. Mix on low speed until frosting is fluffy and creamy. If too thin, add a little powdered sugar. If too thick add a little milk or water.

IMG_9346ePlace one cake layer right side up on a serving platter. Spread the top with frosting. Add another layer, right side up. Frost the top. Add third layer right side up. Frost the sides then the top. Add halved strawberries for garnish. Chill the cake then serve if you can’t wait.  Otherwise dig in. 

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