Oven Pancakes

Submitted by Tammi Fortie 

Some of you may remember it from the Relieved Society Breakfast. 

6 eggs, beaten
1 cup flour
1 cup milk
1/2 tsp salt
1/2 tsp vanilla
4 Tbsp melted butter

 Mix all together, making sure all flour lumps are gone. Pour in buttered 11 x 13 pan and bake at 400 for 15-20 minutes.

This is the doubled recipe, so it can easily be halved. I have just never made a single batch for my family. A single batch would go into an 8 x 8 pan. These are good alone, or if you sprinkle a little powder sugar with syrup, they are good too!

Resurrection Rolls

Demonstrated by Dorothy Breinholt

These are so yummy and fun to make.

Ingredients:

•  8 Rhodes rolls, crecent rolls or homemade roll dough
•  8 large marshmallows
• 1/3 cube melted butter
• 3/4 tsp.Cinnamon
• 4 TB Sugar

Directions:

1. Give each child one roll. This represents the tomb.
2. Each child takes one marshmallow which represents the body of Christ.
3. Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
4. Roll the dough into a circle and lay the marshmallow on the dough and carefully wrap it around the marshmallow.
5. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
6. Let dough rise until double in size if using Rhodes rolls or homemade dough.
7. Bake according  to package directions.
8. Cool.
9. Break open the tomb and the body of Christ is no longer there!!

Cook's Note: These can be made up the night before Easter. Just leave them in the fridge to rise overnight. 

Printable Version

Monkey Bread

Submitted by Julie Twitchell

1/4 Cup water, warm (100-110 F)
2 1/2 tsp. active dry yeast (.25 oz)
3-3 1/2 Cup all purpose flour
1 tsp. salt
1/2 tsp. vanilla extract
3 TB sugar
1 large egg
2 TB butter, melted
3/4 Cup milk, warm (100-110 F)

2 Cup brown sugar
1 1/2 TB ground cinnamon
1/2 tsp. allspice
1/2 Cup butter, melted

1. Lightly grease a standard 10 inch bundt pan with non-stick cooking spray. Set aside.
2. In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.
3. Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk. Mix well, until dough is fairly smooth. Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl.
4. Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.
5. Preheat the oven to 350F while the bread rises.
6. In a small bowl, whisk together brown sugar and spices. Place melted butter in a nearby bowl and get a fork out, as well.
7. Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls (I prefer slightly smaller ones, personally). As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.
8. Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size.
9. Bake for 30-35 minutes. Bread will spring back when lightly pressed.
   Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.

Printable Version

Carrot Muffins

Submitted by Jenny Hodges

2 cups grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups flour

1 cup sugar

3/4 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup coconut (optional)

1/2 cup pecans or walnuts toasted and coarsely chopped (optional)

3 large eggs

1 tsp vanilla

1/2 cup oil

1/4 cup water 

1. Preheat oven to 350, and place paper liners in 18 muffin cups. 
2. Peel and grate carrots and apple, set aside.
3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.  Stir in the nuts and coconut. Set aside.
4. In a separate bowl whisk together the eggs, oil, water, and vanilla extract.  Fold the wet ingredients, along with the grated carrots and apples, into the flour mixture.  Stir just until moistened.  Evenly divide batter between muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool on a wire rack for ten minutes.  Top with cream cheese frosting if desired.

cream cheese topping (optional)

1/4 cup butter

4 oz cream cheese

3 Tbsp. powdered sugar

1/2 tsp vanilla 

Cream together butter and cream cheese (works best if at room temp).  Add vanilla and powdered sugar and blend.

Printable Version

Pumpkin Pancakes

Submitted by Michelle Tolman

My son found a recipe for pumpkin pancakes in his Highlights magazine. He's been bugging me to make them. I was a little leery, but they turned out pretty good. I made up half the pancakes then added pumpkin pie spice to the last half of the batter. It was better with the spice - more flavor.

1 cup milk

2 eggs

2/3 cup canned pumpkin pie mix

2 cups pancake mix

2 tsp pumpkin pie spice - to taste (optional)

Mix milk, eggs, and pumpkin together. Add 2 cups of pancake mix. Stir until everything is mixed together. 

Printable Version

Cinnamon Zucchini Muffins

Submitted by Julie Twitchell

These were delicious! My kids loved them until they saw it had zucchini in it. I think next time I will shred the zucchini finer and maybe they won't notice. I found this recipe at Barbara Bakes. Wow, she has some amazing recipes!

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup sour cream
1/4 cup melted butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup shredded zucchini
1 cup cinnamon chips (or substitute chocolate chips)
  Raw sugar, optional

1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
2. In a small bowl whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and set aside.
3. In a large bowl combine sour cream, melted butter, eggs, sugar, and vanilla; beat at medium speed of an electric mixer until well blended. Add flour mixture and stir until just combined. Add zucchini and cinnamon chips and stir until just combined.
4. Divide batter evenly into 12 muffin cups. Sprinkle raw sugar on top of batter if desired. 
5. Bake at 350º for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. (Also makes a great zucchini bread, I cooked mini loaves for 35 minutes.)

Printable Version

Strawberry Rhubarb Muffins

Submitted by Michelle Tolman

2 Cup flour
1/2 Cup sugar
1 Tb baking powder
1/2 tsp. salt
1 egg
3/4 Cup milk (Michelle used a little less so the muffins weren't too moist)
1/3 Cup canola oil
1/2 Cup sliced, fresh strawberries
1/2 Cup chopped fresh rhubarb (Michelle used frozen and it worked great)

Topping:
6 small fresh strawberries, halved
2 tsp. sugar

1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil until smooth.
2. Stir in dry ingredients just until moistened. Fold in strawberries and rhubarb.
3. Fill greased or paper lined muffin cups 3/4 full. Place strawberries half, cut upside down on each. Sprinkle with sugar.
4. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.

Makes 1 dozen

Printable Version

Classic Waffles

Submitted by Julie Twitchell

For Christmas my parents gave us a "Flip Belgian Waffle Maker". It is really cool. It came with this recipe. We have had waffles for dinner (yes dinner) once a week since Christmas. My boys love them and request them. They are quite a bit more work than a mix, but taste 100 percent better than a mix.

1 1/2 Cup all purpose flour
1/2 Cup cornstarch
2 TB cornmeal(optional)--I have yet to add this to mine
1 Tb baking powder
1 tsp. salt
3 large eggs, separated
2 TB granulated sugar
1 3/4 Cup milk
1/2 tsp. vanilla extract
1/2 Cup unsalted butter, melted

1. In a large bowl, sift or whisk flour, cornstarch, cornmeal, baking powder and salt to blend thoroughly; set aside.
2. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue beating until stiff peaks form; set aside.
3. Whisk together egg yolks, milk and vanilla in a small mixing bowl. Using a rubber spatula, stir milk mixture into flour mixture; blending just until dry ingredients are moistened. (there should still be small lumps; do not over mix).
4. Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot greased waffle maker and bake.

Makes about 6 waffles

Printable Version

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Submitted by Julie Twitchell

I have had my eye on these for quite a while. I found the recipe here. My kids are off track and my van was in the shop, so I had some extra time to bake. These are super soft and delicious. Everyone in the family loved them.

Rolls:
1/2 Cup warm water
2 TB active dry yeast
2 TB sugar
3.5 ounce pkg. instant vanilla pudding (plus ingredients to make it)
1/2 Cup butter, melted
2 eggs
1 tsp. salt
6 Cups flour plus more for rolling out

Filling:
1 Cup butter, softened to room temperature (I only used just over a half cup)
2 Cups brown sugar
4 tsp. cinnamon

Frosting:
8 ounce cream cheese at room temperature
1/2 Cup butter at room temperature
1 tsp. vanilla
3 Cup confectioner's sugar
2-3 TB milk

1. In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough? It should be very soft, but not sticky. Place in a greased bowl. Cover and let rise until doubled.
2. Then roll out on floured board to 34 x 21 inches in size. (I did mine in two halves) Take softened butter and spread over surface. In a bowl, mix 2 cups brown sugar and cinnamon. Sprinkle over butter. Roll up very tightly.
3. With a knife put a notch every 1 1/2 inches. Cut with thread or a very sharp serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
4. Bake at 350 degrees for 15-20 minutes. Remove when the start to turn golden. Frost warm rolls with cream cheese frosting(combine butter and cream cheese and mix well; then add vanilla and powdered sugar and mix again, then add milk to desired consistency). Makes 24 very large rolls.

Printable Version

Pumpkin Cinnamon Rolls

Submitted by Julie Twitchell

Hello Ladies! Have I got a recipe for you today. These are so wonderful. A friend sent me the recipe yesterday and I couldn't resist making them. She found the recipe here. If you need a good laugh, you really should check out her post for this recipe. I laughed pretty hard. And I love the title of her blog. I will for sure be making these beauties again, but I will double the recipe. Twelve rolls just wasn't enough :) And you can substitute the caramel frosting with a good cream cheese frosting and it would still taste wonderful.

1/3 Cup milk
2 TB butter
1/2 Cup canned pumpkin
2 TB sugar
1/4 tsp. nutmeg
1 TB pumpkin pie spice
1/2 tsp. salt
1 egg, beaten
1 pkg. dry yeast (2 1/4 tsp)
2 Cup bread flour (you can use regular all-purpose flour, but the bread flour makes them lighter)
1/2 Cup brown sugar, packed
2 tsp. ground cinnamon
2 TB melted butter

Caramel Frosting:
1/4 Cup butter
1/2 Cup brown sugar, packed
2 TB milk
1/4 tsp. vanilla
1/4 tsp. pumpkin pie spice
dash salt
3/4 Cup sifted confectioner's sugar

1. In a small saucepan, heat milk and 2 TB butter--just until warm and butter is almost melted, stirring constantly. In a large bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. Add half of the flour to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few times to form a smooth dough, sprinkling with just enough additional flour to make dough easy to handle. Roll dough into 12 x 10 inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With a sharp knife, cut roll into twelve 1 inch slices. Place rolls, cut side up, in greased 11 x 17 inch baking pan. Cover and let rise until nearly doubled, 30-45 minutes.
5. Bake rolls at 350 degrees for 15-20 minutes or until golden. Cool 10-15 minutes. Drizzle with caramel frosting. Makes 12 rolls.
6. For caramel frosting: in a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
7. Transfer to small mixing bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioner's sugar. Beat with electric mixer until well blended. If necessary, add more confectioner's sugar for desired consistency.

Pumpkin Streusel Muffins

Submitted by Julie Twitchell

I found this recipe in a Taste of Home magazine. It was quite good. I think next time I make it, I will add some cinnamon to the Streusel topping and maybe even double the topping :)

• 1/2 Cup butter, softened
• 1/2 Cup sugar
• 1/4 Cup packed brown sugar
• 2/3 Cup canned pumpkin
• 1/2 Cup buttermilk
• 2 eggs
• 2 TB molasses
• 1 tsp. orange zest
• 2 Cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/4 tsp. salt

Streusel topping:

• 1/3 Cup all-purpose flour
• 3 TB brown sugar
• 2 TB cold butter
• 2 TB rolled oats (optional)

1. Preheat oven to 375 degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, molasses, and orange peel. Combine the dry ingredients in a separate small bowl. Slowly mix in dry ingredients into wet mixture. Stir until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
2. For topping, combine the flour and brown sugar and oats in a small bowl. Cut in butter with a fork until the mixture is crumbly. Spoon Streusel topping over the muffins and bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

Pumpkin Scones

Submitted by Julie Twitchell

I found this recipe on brown eyed baker this week. I really like scones so I decided to give it a try. This is a very easy recipe and my kids loved it. They are fighting over who gets the leftovers for breakfast :)

• 2 Cups all purpose flour
• 7 TB sugar
• 1 TB baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 6 TB cold butter
• 1/2 Cup canned pumpkin
• 3 TB half and half
• 1 large egg

Glaze

1 Cup powdered sugar

2 TB milk

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl.. Use a fork or pastry blender to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle, about 3 times as long as wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread glaze over the top of each scone.

Mixed Berry Fruit Compote

Submitted by Stacey Hutchings

It is my humble opinion that the only thing better than chocolate is warm fruit. It's soooooo good. I made this fruit compote for our Relieved Society Breakfast to go with Mat's wonderful crepes. It would be fabulous over pound cake, ice cream, brownies, a flour-less chocolate cake, flapjacks ... I think I could go on forever. Try it soon and have a little bit of absolute heaven!

16 oz bag of frozen berries (I used raspberries, blueberries, and blackberries)
1/4 cup sugar
pinch of salt (I like kosher salt)
juice of half a lemon
2 teaspoons cornstarch

Pour berries, sugar, salt and lemon juice into a medium saucepan. Over medium heat, bring to a boil. Simmer for a few minutes. This will release lots of juices. Take a few tablespoons of that juice and put it in a small bowl. Mix in the cornstarch until it is completely dissolved. Pour mixture back into the pan and cook a few more minutes, until it has thickened slightly.

Donut Muffins

Submitted by Julie Twitchell

I must be on a cinnamon-sugar kick these days. I am also eyeing a cinnamon swirl bread recipe. It must be because my kids love cinnamon too. I have heard lots of people talk about these, and man they are good. You have got to try them! And the supposedly freeze well too--although they won't last that long at my house.

1 3/4 Cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 Cup oil
3/4 Cup sugar
1 egg
3/4 Cup milk

For the coating:
1/4-1/2 Cup butter, melted (I used 1/4 Cup and had some left over)
1/3 Cup sugar
1 TB cinnamon

1. Preheat oven to 350 degrees and grease a muffin pan. (I used a mini muffin pan)
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine. Distribute batter to fill 12 muffin cups.
4. Bake for 15-20 minutes. (When using the mini muffin pan, bake only for 8-10 minutes). While muffins are baking, melt butter in a small bowl. In another bowl, combine sugar and cinnamon.
5. Shake muffins out of the muffin tin while the muffins are still hot.
6. Dip muffins into the melted butter and then roll in the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Cook's Note: I got 24 mini muffins and 6 regular sized muffins from one batch. I didn't roll the muffins completely in the butter and cinnamon sugar mixture--just the tops.

Printable Version

Ricotta Frittata

Submitted by Stacey Hutchings

I based this on a recipe found at the SimplyRecipes website. I have a friend with celiac disease and made this for her this week--she loved it. It's great for people with diabetes or anyone that needs to follow a low-carb diet. It's delicious and travels well--a hungry teenager can grab a slice and take it on the run. It's also an excellent refrigerator magnet. You can throw anything in it you like, but here's what I chose:

Onion, Spinach, Cherry Tomatoes, Swiss Cheese, Bacon

If you aren't using left-overs and are starting from scratch, take three slices of thick bacon, give them a rough chop, and cook on low heat in a skillet until some of the fat has rendered (about 5 minutes). Add anywhere from 1/4 to 1/2 an onion, finely chopped. Season with a little salt and pepper. Cook low and slow for about 10 minutes, until soft and translucent. Add a bunch of spinach (I used 1/2 a bag), season with a little more salt and pepper, and toss until wilted. I don't like big pieces of spinach throughout my frittatas, so I pour the whole thing onto a cutting board and give it a good rough chop. This also cools things down enough so that when I add it to the base it doesn't immediately start cooking the eggs.

Grate about 1/2 cup swiss cheese, and cut any tomatoes in half if you think they're a little on the large side. How many tomatoes? Mmmmmm, however many you'd like. :)

To make the base, you need:

6 large eggs
1/2 cup ricotta cheese
pinch of nutmeg
1/4 teaspoon salt
freshly ground pepper, to taste

Beat the eggs in a medium bowl. Add the ricotta, Swiss, nutmeg, salt, and pepper, and beat to combine. Fold in the spinach mixture, cheese and tomatoes.

Next you need to grease your pie plate (mine's a 9" glass plate). If you're lucky, you've got bacon grease on hand to use, if not, butter is a good substitute. But I've found bacon grease adds great flavor and does a better non-stick job. Then pour your frittata mixture into the plate. Cook in a preheated 350 degree oven for 35-40 minutes, or until it is golden on top. Let sit for 10 minutes before slicing and serving.

Enjoy!

Glacier Melter

Submitted by Jeremy Baker(son of Tamra and David Baker)

I discovered this dish at a bed and breakfast just on the Washington side of the Canadian border. It took 4 trips to the same place to get this recipe.

12 wheat bread slices, trimmed
3/4 cup Parmesan cheese, grated
1 7 oz. can mild chilies, diced
6 TB Parmesan cheese, grated
6 artichoke hearts (Large, canned) drained and chopped
1 tsp. Jalapeno chilies, diced
1/2 tsp. garlic powder
3 Large eggs, beaten until creamy
1 3/4 Cup milk
6 TB Pimiento, diced
6 TB butter

Melt butter in microwave in 9 x 13 inch casserole dish. Dip 1 side of 6 bread slices in butter to cover lightly; set aside. Place remaining 6 slices in remaining butter in casserole. Top bread with mixture of 3/4 cup cheese, mild and jalapeno chilies, garlic and artichokes. Place 6 buttered bread sliced over cheese mix, butter side up.

Mix eggs and milk and pour over break stacks. Top each bread with 1 tsp. pimiento (I arrange it in a heart shape) and 1 tablespoon of Parmesan cheese. Cover and refrigerate 1 hour or overnight. Bake, uncovered in 350 degree oven for 45 minutes or until knife inserted in center comes out clean.

Serves 6 hungry people.

Egg Pie

Submitted by Julie Twitchell

I got this recipe from my brother. He made these for his son's baby blessing brunch. They were so delicious that we made another one the very next day.

• 1 pie crust 8-10 inch (homemade or store bought)
Basic Filling:

• 5 eggs
• 1/2 Cup half and half
• 1/3 Cup cheddar cheese
  
• Extras:
• 1/3 Cup hash browns(I used dehydrated ones from Costco)
• 1/2 Cup ham steak cut into cubes(you could use bacon or sausage)
• 1 can green chilies (I don't think I used the whole can)(optional)

1. Preheat oven to 350 degrees. Mix eggs, half and half until well mixed. Fold in ham.


2. Place pie crust in pie pan. Layer with hash browns, eggs mixture, green chilies and then cheese on top. Place pie pan on a cookie sheet to prevent spillage in your oven.


3. Bake for 1 hour or until cheese is lightly brown.

Cook's Note: You will need to be careful to not fill the pie with too many extras. The first time I made this, I think I went a little overboard with the hash browns.

Apple Puffed Pancakes

Submitted by Trisha Price

6 eggs
1 1/2 Cup milk
1 Cup flour
3 TB sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 Cup butter
2 apples, peeled and thinly sliced
2-3 TB brown sugar

Preheat oven to 425. Mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. Melt butter in 9 x 13 pan in oven. Add apple slices to pan and return to oven until butter sizzles. Do not let brown. Remove pan from oven; immediately pour batter over apples. Sprinkle with brown sugar. Bake in oven for 20 minutes or until puffed and brown.

Sour Cream Biscuits

Submitted by Stacey Hutchings

Here's a biscuit recipe that would go really good with Kathleen's Sausage Gravy. It's a version of Biscuits Supreme from my 1981 Edition Better Homes and Gardens New Cook Book (Does that mean this recipe is older than most of you? :D).

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening (I use 1/3 cup lard and 1 1/2 Tablespoons butter)
1 cup dairy sour cream
2 Tablespoons milk

Preheat oven to 450 degrees (Maybe I've got a hot oven, because mine work better at 425 degrees.) Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening till mixture resemble coarse crumbs. Make a well in the center; add sour cream and milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface for 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut with a 2 1/2-inch biscuit cutter*, dipping cutter in flour between cuts. Transfer to an ungreased baking sheet. Bake for 10 to 12 minutes or till golden. Serve warm. Makes 10 to 12 biscuits.

*Note: If you do not have a biscuit cutter, pat the dough into a 1/2-inch-thick rectangle. Cut the dough into squares, triangles, or strips using a sharp knife.

Sausage Gravy

Submitted by Kathaleen Thorup

1 (12 ounce) package maple flavored sausage
3 TB butter
1/4 Cup all-purpose flour
3 Cup whole milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer 12-15 minutes. If gravy becomes too thick, stir in a little more milk.

Serve over biscuits(store bought or homemade) and enjoy!