Combine and cool:
Add:
Sift then stir to combine only:
Stir in
Store in refrigerator in a covered container up to 7 weeks.
Can add nuts, apples, raisins, dates, etc.
Use large pan to mix.
Bake 375° for 20 minutes.
Yield approximately 7 dozens.
This is really a simple recipe. It looks long, but that’s because I’m verbose, not because the recipe is complicated.
Now, this is a lot of gravy, but it makes such fantastic leftovers, I think it’s worthwhile. If you run out of biscuits, eat it over toast. Yum. Easy enough to half the recipe if you want. Use a large enough pan to hold 2 lbs. of sausage + 1/2 gallon of milk and still have plenty of room for stirring.
2 lbs. of MILD sausage
seasonings
~1 c of flour
1/2 gallon milk
Cook the sausage on medium-low heat with seasoning added in from the beginning so the flavor really soaks in. I like to use garlic salt and onion powder. Sometimes I put in pepper or other spices. While the sausage is browning, preheat the oven and get the biscuits onto a baking pan.
When the sausage is completely browned, you may remove some of the grease if you wish. I don’t. If you’re cooking scrambled eggs too, you should get them started.
Add flour until the sausage is coated and the flour starts to look somewhat dry. At this point you should put your biscuits in the oven.
Pour in the milk and turn up the heat, stirring constantly or so. when it boils, it will be about as thick as it’s going to get. If it’s too thick, you can add more milk. Too thin? should have added more flour in the beginning. If you add more now it may be lumpy. You can blend some flour and milk vigorously in a jar and add it, then bring it to a boil again. make sure you’re not burning the biscuits or eggs while you’re messing around with the gravy.
16 dates
1 cup sugar
1 cup water
Make the filling: Open dates and remove pits. Dice. Boil and reduce to simmer. While simmering, mash the dates until you’re happy. I liked mine with some chunks left in them. If you don’t like any chunks at all, you might have to put it in the blender. When dates look thickened enough to spread with a spoon, they’re done.
Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Paint with egg whites. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
Note: I adapted this recipe from http://smittenkitchen.com/2010/04/homemade-pop-tarts/ where there are ideas for other fillings. Apparently this recipe had there been adapted already from someone else's site.
I blogged about the making of these at jack.turner08.com, where I also included more pictures. I put the recipe on www.dailyburn.com too, and it turns out that each pop tart has about 650 calories.
| 4 cup | flour |
| 1/2 cup | sugar (I use half that) |
| 1/4 tsp | baking soda |
| 2 heaping tbs | baking powder |
| pinch | salt |
| 1 1/3 cup | milk |
| 1/3 cup | oil |
Pre-heat the oven to 375.
Choose the right cutter for the biscuits.
Mix the dry ingredients.
Add milk and oil.
Stir until just mixed. Make sure it is still lumpy.
Roll out, cut, and bake 20 minutes.
I invited a friend over for breakfast, then another and another. Until we had more people than chairs. :) That’s the way to start a Saturday morning, if you ask me.
I doubled the following recipe and baked it in my favorite Bundt pan.
Yield
8 servings (serving size: 1 wedge)
Ingredients
- 1 teaspoon butter or stick margarine
- 1/4 cup regular oats
- 3 tablespoons brown sugar
- 3 tablespoons chopped pecans
- 3 tablespoons butter or stick margarine, softened
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon baking soda
- 1/2 cup canned pumpkin
- 1/2 cup low-fat buttermilk
Preparation
Preheat oven to 350°.
Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.
Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.
Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.
From MyRecipes
I had some friends over yesterday morning for a Columbus Day breakfast complete with pumpkin waffles and bacon. Yum yum.
I just used the recipe for the pumpkin pancakes and topped them with chocolate chips, whipped cream, and nutmeg. I believe maple syrup was involved too. They were a hit.
