Subj : Biscuits was: Qwik Serv To : Ruth Haffly From : Dave Drum Date : Fri Nov 25 2022 04:52:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Our favorite pizza is still our home made. (G) DD> I've attempted ho-made pizza a few times but never got it "right". So, DD> store bought is best for me. The closest I came to ho-made is to buy a DD> Papa Murphy's "Take & Bake" pie and tart it up with extra ingredients. RH> I'll have to post our recipe later. Right now I'm running on low RH> battery & don't want to run out 1/2 way thru. I have my specialities and favourites to make. Pizza isn't one of them. DD> RE: Sage DD> One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH RH> Personal choice; we both like it in small quantities but not RH> overpowering. DD> Title: Dutch Oven Sausage Gravy DD> Categories: Five, Pork, Dairy DD> Yield: 1 Batch RH> That, OTOH, is a keeper. Depending on how the sausage is seasoned, a RH> dash of poultry seasoning or sage would go good in the gravy. DD> If you are using breakfast sauage there should be plenty of sage in DD> the mix. I know that both Jimmy Dean and Bob Evans have noticeable DD> sage as a part of their flavour profile. RH> OK, we usually don't buy breakfast sausage. Guess a taste test is RH> needed before adjusting seasonings. DD> What type of sausage do you use? I have made B&G w/Italian (both sweet DD> and hot) sausage. But, since I look on biscuits n' gravy as a DD> breakfast thing I generally use breakfast sausage. Mostly Morrison's - DD> a local & well-regarded brand. RH> Biscuits are an any meal thing for us. Supper is sometimes chicken & RH> gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or RH> sausage biscuit or sometimes just cheese melted on one; etc. Certainly biscuirts are an "anytime" thing. But, you're changing direction on me. Biscuits & Gravy is most definitely a breakfast dish. Even if you're having it in the evening. Breakfast does *not* have to be at the crack of yawn. DD> Title: Breakfast Sausage DD> Categories: Pork, Herbs, Chilies DD> Yield: 10 Pounds DD> For casings and other sausage supplies: DD> The Sausage Maker DD> 177 Military Road DD> Buffalo, NY 14207 DD> 716-876-5521 RH> Hmmmmmmm, wonder if they took over from the place Dad used to get RH> sausages (usually various summer types) years ago. After they dig out from the six (or more) feet of snow you might ask? DD> ... Bottom Line: Chocolate is always good. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Biscuits Categories: Cookies, Snacks, Chocolate Yield: 25 biscuits 250 g Butter; softened 350 g Light soft brown sugar 2 lg Eggs 350 g Self-raising flour 100 g Cocoa powder 200 g Chocolate chips or chopped - chocolate chunks +=OR=+ 400 g Chocolate chips or chopped - chocolate chunks for opt'l - dipping (choose your - favourite type) Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away. To bake, set oven @ 190ºC/375ºF (170ºC/340ºF fan) gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they’ll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days. As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container. RECIPE FROM: https://www.bbcgoodfood.com Uncle Dirty Dave's Archives MMMMM With tongue planted firmly in cheek. Always. Life ain't in now ways serious. .... "England and America are two countries separated by a common language" GBS --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .