Subj : Biscuits was: Qwik Serv To : Dave Drum From : Ruth Haffly Date : Fri Nov 25 2022 19:15:43 Hi Dave, 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. DD> I have my specialities and favourites to make. Pizza isn't one of DD> them. Don't we all? (G) We have a Papa Murphy's in town but we've never gone over there. A friend, that did when they first opened, said they didn't do whole wheat crusts. Our favorite is a simple crust, makes up in about 5-10 minutes, rises while other ingredients are being prepped and bakes 15-20 minutes. Start to finish, you can be eating your pizza in less than an hour if you keep toppings simple. DD> RE: Sage 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. Most often, sweet (sometimes hot) Italian sausage is the one in our fridge or freezer. We do have some beef chorizo (locally made) on hand from time to time, bought down at the local farmer's market. 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. DD> Certainly biscuirts are an "anytime" thing. But, you're changing DD> direction on me. Biscuits & Gravy is most definitely a breakfast DD> dish. Even if DD> you're having it in the evening. Breakfast does *not* have to be at DD> the crack of yawn. For me, breakfast is most often in the 8:30-9:30 range, when my eyes are open enough to see what I'm doing. I always start by brewing up a cuppa British Blend tea. 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. DD> After they dig out from the six (or more) feet of snow you might ask? Might do a quick on line search; usually not weather dependant. DD> ... Bottom Line: Chocolate is always good. DD> Title: Chocolate Biscuits DD> Categories: Cookies, Snacks, Chocolate DD> Yield: 25 biscuits DD> 250 g Butter; softened DD> 350 g Light soft brown sugar DD> 2 lg Eggs DD> 350 g Self-raising flour DD> 100 g Cocoa powder DD> 200 g Chocolate chips or chopped DD> - chocolate chunks DD> +=OR=+ DD> 400 g Chocolate chips or chopped DD> - chocolate chunks for opt'l DD> - dipping (choose your DD> - favourite type) Something to consider when there's no ready to eat chocolate in the house. DD> With tongue planted firmly in cheek. Always. Life ain't in now ways DD> serious. DD> ... "England and America are two countries separated by a common DD> language" A couple of weeks ago somebody said "good morning" to me, then realised it was afternoon so then said "good afternoon". It wasn't that far after noon so I said that "you could always say 'g'day' like our Austrailian friends do". That brought a laugh and "you're right". --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... If you think you are confused now, wait until I explain it! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .