Bread Archives - Page 42 of 46 - Garden Seeds and Honey Bees

Buttermilk Biscuit & Turkey Sausage Gravy

Flakey Buttermilk Biscuits

Sift together:

*1 pound 8 ounces Cake Flour
*1 pound 8 ounces Bread Flour
*3 1/2 ounces Baking Powder
*1/2 ounce of Salt
*4 ounces Sugar

Cut in Butter:

Using a pastry knife cut in the cold Butter about dime size pieces into dry ingredients above.

*1 pound Butter, cold

Pour in:

*2 Pounds 4 ounces Buttermilk

Stir in buttermilk with wooden spoon until moist and forms dough ball.

Refrigerate dough for 45 minutes, or until thoroughly chilled.

Remove the dough from the fridge and roll out 3/4 inches thick.

Cut with a Biscuit Cutter, pressing straight down into rolled out Biscuit dough, do not twist Biscuit Cutter.

Place cut Biscuits onto baking sheet lined with parchment paper or Silpat.

Brush the top of biscuits with melted Butter.

Bake in pre-heated oven at 425* F. Until golden brown, about 20 minutes.

Recipe adapted from R. Rex Davidsavor, BATC

**Turkey Sausage cooked until no longer pink in skillet on medium heat and drippings saved for Roux.
***Bacon cooked for drippings to be used in Gravy/Roux.

Turkey Gravy

Roux

*Meat Drippings
*8 plus tablespoons of Flour depending on how much gravy you need.
*1 1/2 cups Milk or more depending on the amount of gravy you need.

This makes about 8 servings, adjust recipe as needed.

*Add Salt and Black Pepper to taste.

Turkey Sausage Gravy

***Bacon grease is optional it is for added flavor but if you want to have less fat in the gravy, use 2 tablespoons of olive oil with drippings left from cooking the turkey sausage and then make your roux in the olive oil and turkey drippings.

You can cut up bacon and put in the gravy or eat separately.

Enjoy!

Jessica, and Lindy

Have you been wondering what to do with all your pears? These are Bartlett Pears from our garden.
We didn’t get to many pears but I wanted to use them in some way and these are the recipes we came up with.

Pear Bread

Wire Whisk Dry Ingredients in Bowl:

*3 1/2 cups Flour
*1 teaspoon Baking Powder
*1 teaspoon Salt
*1 teaspoon Ground Ginger
*1/2 teaspoon Soda
*1/2 teaspoon Nutmeg

In separate Bowl Mix Wet Ingredients:

*4 eggs, beaten
*1-2 cups Sugar (I only used one cup because I wanted less sugar and I let pears be my Sugar and the bread tasted great!) but if you want a really sweet bread add 2 cups Sugar.
*1/2 cup Lite Olive Oil
*1/2 cup melted Butter
*2 teaspoons Vanilla
*2 cans 15 ounce pears drained and chopped, or I used fresh Pears, pureed them and used 1 cup Puréed Pears. (You could also use 2 cups chopped Fresh Pears.)

Optional: 1/4 teaspoon cinnamon

Combine the dry and wet ingredients and pour bread batter into greased pans.

Spray bread pans with cooking spray, I used 3 medium about 7 1/4 “L. x 3 3/4 “W. 2” H. loaf bread pans or you could use 2 large bread pans.

Bake in 350*F. Oven for about 40 minutes in medium pans adjust for your pan size.

I also thought maybe a cinnamon butter might be a yummy touch to this bread.

Recipe adapted from Bakerette

Fruit Turkey Snack Plate

*1/2 Pear
*small Carrot, for Beak and Legs
*Green Grapes
*Blackberries
*Raspberries
* 2 round Blackberry Seeds off the Fresh Blackberry or small Cloves, for Eyes

You could use some tooth picks or wood skewers for everyone to poke the fruit with to eat. All in all it is just A cute food decoration.

There are of fruit turkeys on Pinterest but this turkey we were able to use most of the fruit out of our garden, Bartlett Pear, Blackberries, and Raspberries.

Enjoy!

Grape Poached Pears

* 4 Pears of your choice, we used Bartlett Pears, skins peeled, and core removed from the Bottom of the Pear using a melon Baller, leaving the top of Pear intact.

Making Sauce In small sauce pan:

* 1-2 cups Concord Grape Juice, we used simmered down Concord Grape Juice from the Concord Grapes from our garden. When adding Pears make sure there is enough Grape Juice to cover all Pears with the sauce. The Concord Grape Juice gives the Pears such a good flavor and color.

* 1 8 ounce bottle Cranberry Juice or more, only if you want to use all Cranberry Juice, you will need a liter bottle of Cranberry Juice and eliminate the Grape Juice.
* 1 teaspoon Lemon Juice
*1 Cinnamon Stick
*2 tablespoons dried Cranberries

Bring the above ingredients to a boil and then add pears and simmer the pears for about 20-30 minutes.

Remove the cooked pears, and simmer down sauce until desired thickness, about ten minutes. Then drizzle Sauce on plated pears.

Serve warm or cold with sauce drizzled over top with a few cranberries and Fresh Mint for garnish. (Refrigerate in air tight container after cooling pears, until ready to use).

Recipe adapted from here

Freezing Puréed Pears

Note: Follow the USU Extensions instructions the link is below if you want to blanch your pears before freezing. I’m going to be baking with mine so I didn’t blanch mine.

*Puree Pears and measure 1 cup for each pint freezer bag
*Freezer Bags
*Permanent Marker
* Straw for removing air from pint freezer bags
*Fresh Lemon Juice, add for freshness about 1 teaspoon per cup

Freeze in freezer until ready to use. (You can use pre-measured Puréed Pears in your next Pear Bread recipe.)

You can find more on freezing or canning pears here