Sunday, August 20, 2017

Sausage & Gravy Biscuit Cups



What better way to start off your morning than with a hot and tasty meal of sausage, gravy and biscuits all rolled into one.  


Sausage & Gravy Biscuit Cups

1 package sausage crumbles, I used turkey
2 tbsp flour
1 cup milk, 2% works fine
salt and pepper to taste
1 can Grands buttermilk biscuits


Heat sausage in a large skillet.    When cooked, stir in flour until the sausage is coated.  Gradually stir in milk.  Let thicken and season to taste.

Roll out the Grands biscuits with a rolling pin.  Using jumbo muffin tins, grease and press the biscuit in each cup.  Fill cups with sausage gravy mixture.  Bake at 350° for about 15 minutes.  Bake until the biscuits turn golden brown.  Remove from oven and sprinkle your favorite cheese on top.  I used a shredded cheddar.  Return to oven until cheese has melted.

Makes 8 biscuit cups.

Sunday, August 13, 2017

Blackberry Peach Upside Down Cake

Peaches are in season and super sweet and delicious (or I got lucky with the ones that I've bought).  I've already made a peach crisp, eaten plain peaches and now decided to pair them with some blackberries to make this upside down cake.






Blackberry Peach Upside Down Cake 

Bottom layer ~

1/4 cup butter, melted
1/2 cup brown sugar

Pour the melted butter in a lightly greased 9" springform pan.  Sprinkle brown sugar evenly over the butter.  Add slices of 2 peaches and fresh blackberries in a circular pattern.

Cake layer ~

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp cinnamon
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

In a medium bowl, cream together softened butter and sugar.  Add in cinnamon, egg, vanilla and buttermilk.  Fold in flour, baking powder and salt.  Evenly spread cake mixture gently over the peaches.  Bake in a 350° for 50 minutes.  Place a piece of aluminum foil under pan because it might leak peach juice during baking.  Allow the cake to cool for 15 minutes before carefully turning over onto a serving plate.

Sunday, August 6, 2017

Dark Chocolate & Cranberry Bread

It’s always nice to start off your day or have a mid-afternoon snack of a tasty quick bread.  This bread is loaded with dark chocolate chips and dried cranberries.



 
Dark Chocolate & Cranberry Bread
6 tbsp butter, softened
¾ cup sugar
3 large eggs
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups flour (take out 1 tbsp and stir into chips and dried cranberries)
¾ cup buttermilk
¾ cup dark chocolate chips
½ cup dried cranberries (I used Craisins)

In a small bowl, stir together the dark chocolate chips and dried cranberries with 1 tbsp of flour.  This will prevent them from sinking to the bottom.
Cream together softened butter and sugar.  Add in the eggs.  Alternate adding the dry ingredients and buttermilk.  Fold in the chips and cranberries until evenly distributed throughout the batter.  Spread into a greased loaf pan.  Bake for 70 minutes at 350°.  Allow to cool for 15 minutes in the pan before turning out on a cooling rack.