Eggs in gravy
susytwo
16 years ago
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kframe19
16 years agotrixietx
16 years agoRelated Discussions
Have you noticed how names of recipes...
Comments (22)Snickerdoodle - "This whimsical name originated in New England; it's simply a nineteenth century nonsense word for a quickly made confection." Apple Slump - "Louisa May Alcott loved this dessert so much that she named her home in Concord, Mass., "Apple Slump." It was a steamed apple dessert. How about OREO Villa? Dark brown home with white trim. Salisbury Steak - "Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 than humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered onions". -Was Devil's Food Cake invented as the nemesis to Angel Food Cake? -Red Flannel Hash - so called because of the crimson color beets gave to the dish. -Grainlady...See MoreLindac's Apple Cake with Cake Gravy
Comments (9)here ya go....those formatting problems with the fractions are really beyond annoying! Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanilla�. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake....See MoreButtermilk biscuits and sausage gravy
Comments (29)Grandma never cut a biscuit either, she just pinched off a piece, shaped it a bit with her hands and dropped it onto her baking pan. She always made sure that the sides touched a bit so they didn't spread out too much. If she actually wanted something that looked "fancier" she patted the dough into a square and cut it with a knife into biscuit sized squares, then baked. Her biscuits were the best. My biscuits are good, but they ain't Grandma's that's for sure. I love hot biscuits with butter and honey, though, so I make them anyway and wish Grandma were here to show me how ONE MORE TIME. Sigh. At any rate, overhandling the dough is the biggest problem most people encounter. The fat must be very cold and I've never made a biscuit worth a tinker's dam* in the food processor. I use an old fashioned pastry cutter to cut in the fat, Grandma used two knives. I always use buttermilk, even if I have to buy it especially for biscuits. Sometimes I add cheese, sometimes not, and I've occasionally made and liked sweet potato biscuits and a spicy chipotle biscuit that Caliloo posted from Bon Appetit: CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE 1 tablespoon unsalted butter 3/4 cup (packed) chopped green onions 1 1/2 cups all purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon coarse kosher salt 1/2 teaspoon baking soda 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese 1 large egg 3/4 cup (about) buttermilk 1 tablespoon finely minced canned chipotle chiles in adobo* 1 egg, beaten with 1 tablespoon whipping cream (for glaze) Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat. Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened. Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze. Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm. Makes about 10. Bon Appétit March 2006 Good luck. The only way you can ever make a good biscuit is with practice. Yummy, yummy practice. LOL Annie...See MoreGood morning all
Comments (3)Oak Ridge Boys!! OMG, they are old!! Don't stop posting. I know how it is on this Forum, but we need all the help we can get. If for no other reason, it's good to know someone else is out there. I know that I spend entirely too much time here in the evenings, so I've been trying to take care of some things I need to do besides sit here and read ALL the posts of the day - and ones' I've missed over the past few days. But when I come here it brings a smile to see a few familiar faces. I'll try to do my part to keep it up too. Not much else is going on for me. I know the weather is going to be fantabulously beautiful this weekend. Hopefully I can get out in the yard. We've had rain lately so the grass is really nice, especially since the guy that cuts it finally realized that zoiza needs to be cut short the first time - YIPPEEEEEE! Now if I can only keep up with the weeds. The only other really exciting thing - which really isn't good, is that unfortunately, there is a budding Meaasles pandimonium going on here. I MAY have had a very mild case, but the Dr. said No. It haunts me though, every time I see pics on the news of victims. They look like I looked a couple of weeks ago. Dr. said it was an allergy to antibiotic. I don't think so though because it was so long after having started, and I've gone into shock before with another type. Hopefully it wasn't Measles, but I know I was pretty sick for about a week. I hope it doesn't spread to many others around here - you really don't feel good with Measles, and it can be deadly. Now, on to the bigger message - everyone else here, check in. Lurking is good but it would be nice to chat every once in a while. Night all gneegirl...See Morewizardnm
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