Sweet Pan Bread

Mother made these for us as children.

She whipped together water, flour and sugar then cooked the batter in a skillet like you would pancakes. Then buttered them and topped with jam and sometimes even confectioners sugar.

They resemble crepes but they're more dense and a bit chewy in texture.

This version I used milk instead of water and added vanilla extract.

Yields four (6 to 7 inch in diameter)

Sweet Pan Breads

Ingredients

1 cup warm milk

1/2 teaspoon vanilla 

1 tablespoon granulated sugar

1 cup all purpose flour

1 tablespoon butter, for frying and topping

1/4 cup strawberry preserves or jam, for topping

1/8 cup Powdered confectionery sugar, for topping

Directions

Heat milk, add vanilla and sugar, whisk in flour. Pour into hot buttered skillet, cook until golden on both sides. Butter top then remove from pan, sprinkle with powdered sugar and spread on jam.

Serve hot.

This batch was served on 

Corelle® Livingware™ 

The original break and chip resistant glass dinnerware. Trust that it can stand up to the rigors of everyday life and still look great. 3 year replacement warranty against breaking and chipping!

The timeless Provincial Blue collection, based on an English country theme, features a delicate, blue floral design that's both charming and sophisticated.

• Livingware™ Provincial Blue 10.25" Plate
• Dishwasher, refrigerator, microwave & pre-heated oven safe
• Patterns won’t wash, wear or scratch off
• Vitrelle® glass is lightweight, stackable & break and chip resistant
• Vitrelle® glass is proudly made in the USA
• 3 Year Limited Warranty on Vitrelle® glass

Product Specifications

• Product Dimension: 10 1/4" x 10 1/4" x 3/4"
• Product Weight: 12oz

I've paired this set with the "in the garden" pattern.

Sweet Italian Sausage and Peppers in Red Wine Sauce

Sweet Italian Sausage & Peppers in Red Wine Sauce

Ingredients

1 Lb. pkg Italian sausage, scored

1 Green bell pepper, cut into strips

1 Red bell pepper, cut into strips

1 1/2 Vidalia sweet onion, cut into strips (divided)

8 oz pkg sliced Baby Bella mushrooms

30 oz Tomato sauce

14 oz stewed tomatoes

6 oz tomato paste

1/4 cup red wine

2 Tablespoons Worcestershire sauce

2 Garlic cloves, minced

1 1/2 teaspoons crushed sweet basil leaves

1/4 teaspoon ground oregano

1/4 teaspoon celery salt, or to taste

1/8 teaspoon ground red pepper, or to taste.

Directions

In a skillet over medium-low heat add 1 tablespoon each of butter and extra virgin olive oil. Add garlic and herbs. Cook 1-2 minutes.

Mix together tomato sauce, tomato paste, red wine and Worcestershire. Add to skillet with the garlic and herbs. Simmer over medium-low heat until heated throughout.

Slice sausage on the bias.

Boil sausage in beer or grill.

Saute onions and bell peppers over medium heat until tender. Add to sauce.

Saute mushroom and onions in 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add to sauce before serving.

Serve over your choice of pasta.

Sprinkle with freshly grated parmesan and freshly cut ribbons of basil and minced parsley before serving.

Biscuits and Gravy

Sage Breakfast Gravy and Biscuits

1 pound roll sage Pork sausage

Pinch Dried Thyme

Pinch Onion powder

Pinch Garlic powder

Cook sausage over medium heat until no pink remains. (I use a wooden spoon to flatten the meat while cooking.) 

Remove sausage from pan, set aside to slightly cool while preparing the roux for the gravy.

Make roux by melting...

6 tablespoons butter

Add

1/8 cup All-purpose flour

Whisking constantly to smooth lumps.

Simmer until thick and bubbly, at least 1 1/2 to 2 minutes to remove flour taste.

Prepare Gravy by whisking in...

8 cups warm Milk, 2 cups at a time. Allowing to thicken in between adding more milk.

Whisk constantly until smooth.

Crumble sausage, add to gravy.

Stir well to combine.

Simmer until desired consistency is achieved.

Serve hot over biscuits. 

Biscuit Recipe below.

Note:

I feed many so I always end up making two batches of gravy for one roll of sausage. Total of 1 & 1/2 sticks butter, 1/4 cup flour and a half gallon milk.

Buttermilk Biscuits

Ingredients

3 cups All-Purpose Flour

4 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

6 ounces Cubed Cold Butter

2 cups Cold Buttermilk

2 Tablespoons White Granulated Sugar

Directions 

Sift together flour, baking powder, baking soda, and salt. set aside. 

Cut butter into dry ingredients either by hand or in food processor. 

Whisk together the buttermilk and sugar, stir in to dough until the dough holds together. 

Roll dough out on a floured surface. 

Cut out biscuits. 

Gather scraps and roll out again, cut out more biscuits. 

Continue until no dough remains. 

Bake at 425° F until golden.

Flourless Peanut Butter Cookies

4 ingredient cookies

1 Large egg, whisked

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 cup creamy peanut butter

Combine all ingredients. I used a cookie scoop, rolled dough into balls then in sugar and pressed flat with a wide spatula then with a fork to add the design. Bake at 350° for 15 minutes.