Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

dd_1692

Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Sausage Balls – Cook’s Country

It just would not be Christmas morning without the ubiquitous sausage balls. I love these and eat them from Christmas through January. And then I’m done. I feel like if I made them any other time of year they just would not be special. That may be stupid, but it is how I feel.

My mom made the bisquick version and I did the same for a long time. But honestly, that was the only time I used bisquick and I would end up throwing it out at a certain point between the holidays. Seemed wasteful so when I came upon this Cook’s Country recipe, I knew I had what I needed. This is no more complicated than the bisquick version either. Dead simple.

So once again, one of my favorite Christmas treats, for breakfast, of course. With grape jelly, that goes without saying. Fred always liked mustard with his, but I eat sausage balls like I eat sausage biscuits with grape jelly. I find that I am not the only person to do that and that makes me less like a strange one. I get that mustard works, but I love the sweet with the hot sausage. Then again, I also like maple syrup with hot sausage and that does not make a lot of sense, unless you are me.dd_1705

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne
2 Tbs unsalted butter, cut into 1/2 inch pieces
8 ozs hot breakfast sausage
4 ozs sharp cheddar, shredded on the large holes of a box grater
3/4 cup buttermilk

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In the food processor, pulse the flour, baking powder, salt, pepper an cayenne until combined. Add butter and pulse until mixture resembles coarse meal about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 more times. Place mixture in a nice sized bowl and stir in buttermilk until just combined.

Wet your hands and roll dough into 1 1/4 inch ball (about 1 Tbs each). Space evenly on baking sheet and bake until golden brown between 20 – 22 minutes, rotating baking pan halfway through. Transfer baking sheet to a wire rack and let cool for 5 minutes. Serve warm. With grape jelly. Yum.

You can make these ahead and bake, cool, and then freeze and just reheat in the oven at 200 degree for 15 or so minutes. Just test one and see if it where you want it to be for reheating.

24 December 2014

24 December 2016 – for Christmas Day brunch/lunch

 

 

 

Sausage, Cheddar, & Scallion Biscuit Bread

I do love a breakfast bread that includes … um, sausage. I think that I just love anything that includes sausage. That is pretty much me. And you know cooking bacon or sausage will just make everyone in the house hungry. Even if think you are not hungry, you get that way with the smell of sausage. It is kind of like smelling rosemary in the garden – you don’t think you are hungry but then you smell rosemary (or basil) and everything changes.dd_1759

10 ozs breakfast sausage, hot*
1 1/2 cups sharp cheddar, grated
two diced scallions, green and most of the white
2 cups all-purpose flour
1 Tbs baking powder
1 tsp fine salt
1/4 tsp black powder
1/3 cup unsalted butter, cold and cut into small cubes
1 cup buttermilk
1/4 cup cream
1/4 cup milk**

Preheat oven to 375 degrees. Brown sausage in a skillet over medium heat until cooked through and crumble as you go along. Transfer to paper towel lined plate to drain well. Try not to eat too much.

Sift together flour, baking powder, salt, and pepper over a piece of waxed paper. Cut the butter in with a pastry cutter or your fingers until the butter is the size of peas.

Stir in buttermilk until well mixed in, the add the cream and milk. The dough will be shaggy. Fold in sausage, cheese, and scallions. Do not overmix. Transfer to loaf pan coated with baking spray,  lined with parchment, and coated again.

Bake for 40 minutes until top is brown and toothpick comes out clean.

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* I can totally find something else to do with the other 6 ozs of sausage – so just cook the pound of it. This is called breakfast for me with lots of real maple syrup – yes, the very expensive stuff – but that is the real deal. Most times that is just enough to be a great breakfast.

** or you could use 1/2 cup half and half – just depends on what you have on hand because they are the same thing really when you mix milk and cream together.

2015 – Two Years Ago – Apple Turnover

 

Mini Cheese Ball Bites

So this was a new appetizer for Thanksgiving  but for me it plays into my holiday thing. Holidays call for cheese balls – yes, they do, because I used to make a cheese ball when I was all of 12 years-old for our Christmas smorgasbord – my name for our Christmas Eve feast thing. I have tried to advance my cheese ball experience to go way beyond my immature 12 year-old self. I mean dried beef was involved.* Ugh.  But now that I think about it – what would it be like to try that recipe several decades later? Would it be good or would the food snob in me completely revolt. I am not sure and little scared to try to be honest. I still have that recipe, so who knows what might happen.

This recipe has lots of my favorite flavors: bleu cheese, cranberries, pecans. Those flavors are holidays to me. Especially with our local pecans, just harvested this fall – they are so sweet and totally set off the saltiness of the bleu cheese. Also, I am hard pressed to ever turn down a dried cranberry. [See: Oatmeal Cranberry White Chocolate Chip Cookies]dd_1693

I do love that the base of this can be made ahead – the cream cheese, bleu cheese, cranberry part. Then the day of, make the mini cheese bites, roll in top quality local pecans and add that little pretzel skewer. Excellent. This will also make this recipe in a regular sized cheese ball to go with bread or crackers. May have to do this for the next pot luck at work. We shall see.

8 ozs cream cheese, room temperature
4 ozs bleu cheese, room temperature
3/4 cup dried cranberries, finely minced
1 1/2 cup pecans, minced
pretzel sticks

In a bowl, mix together bleu cheese and cream cheese until smooth. Mix in cranberries. Refrigerate until firm. Using a spoon, scoop into tablespoon sized balls. Refrigerate again until firm.

Preheat oven to 350 degrees. Toast pecan pieces in oven for 7 – 10 minutes, until fragrant. Allow pecans to cool. Roll chilled cheese balls in pecans. Keep balls refrigerated.

Just before serving, skewer each cheese ball with a pretzel stick. 

Do Ahead: Make the cream cheese, bleu cheese, cranberry mixture and cover, and refrigerate. When ready to serve, toast the pecans, roll the cheese balls in them, and add the pretzel sticks.

* Here it is for posterity’s sake.

8 ozs  cream cheese, room temperature
1/2 cup shredded sharp cheddar, room temperature
3 Tbs well-drained horseradish
1/4 cup finely chopped dried beef

Combine cream cheese, cheddar, horseradish until well blended. Make into a ball and chill. Roll in dried beef until covered. Chill several hours. Let sit at room temperature before serving. Serve with Triscuits or whatever crackers you like, but when I was 12, Triscuits is what I did. And everyone else did too.

2016 – A Year Ago – Cheddar Stuffed Mushrooms

 

Bacon-Wrapped Dates

We have a relatively new Christmas Eve tradition.  Christmas Eve fondue night. It makes a lot of sense to me – an easy, quick dinner that’s best with friends. With fresh bread, apples, grapes, and cheddar fondue, I was looking for something a little savory to go with it that would bring a different flavors. This recipe has the benefit of being able to make it ahead of time and bake when your ready. dd_1702

1 16 oz package bacon, cut into thirds
1 8 oz package pitted dates
4 ozs cheese – bleu, goat, Brie – whatever sounds good, yes Brie that is what we did
1/4 cup packed brown sugar
1 1/2 tsp chili powder

Preheat oven to 350 degrees. Line rimmed baking sheet with foil and arrange wire baking rack on top. Spray lightly with cooking spray.

Stuff each date with cheese and wrap with bacon and secure with a toothpick. Place on rack, seam side down. Stir together brown sugar and chili powder and sprinkle mixture over dates.

Bake 20 – 25 minutes until bacon is crisp. Allow to rest for 15 minutes before serving. Because if you do not wait it will be very bad (serious burns).

I love any dried fruit wrapped in bacon. Or pretty much anything with bacon (See: baked beans). I was really pleased with this recipe and plan to make it again since the container of dates I bought had enough to do the recipe again.

And believe it or not, if you let the left overs sit out and get to room temperature, they are not shabby like that either. Yes, I did do that. I’m that person.

2016 – A Year Ago – Lime Sugar Cookies

 

Parmesan Walnut Crackers

I do love to make crackers. I have a cracker binder. I am guessing not many people have those. I mean a cheese cracker binder. Well, there it is. I just cannot help it, I love cheese crackers. This recipe was my winner in 2012 cracker challenge. Not my best year, but the best crackers. And I keep on making them again and again. dd_1673

8 Tbs unsalted butter, room temperature
4 ozs freshly grated Parmesan
1 cup all-purpose flour
1/2 cup walnuts, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
big pinch of fresh cayenne

Cream butter and Parmesan and mix well. Stir in flour, walnuts, salt, pepper, and cayenne. Form mixture to 1 inch logs and wrap in cling film. Refrigerate for at least 30 minutes or up to 3 days, or longer.

Preheat oven to 350 degrees. Line a baking sheet with parchment. Cut log into 1/4 inch slices. Place slices on a baking sheet about 1 inch apart and bake for 20 minutes until edges are golden.

Winner of the cheese cracker challenge. Yes, I do a cracker challenge quite often. So sad. And very geeky. But that is me.

I think I’ll do it in January just for fun with a new set of recipes. Might include cheese straws for this one. Or maybe not. We shall see.

Sausage, Cheddar, and Corn Muffins

I have a thing for breakfast muffins, especially when a pork product is involved. I just had to try these, although I did mess about with the recipe a bit. We are little bit past fresh corn season, even for us.* So I purchased frozen white shoepeg corn – one of my favorite things in the entire frozen world. I think I prefer the shoepeg because it is slightly less sweet. I have modifications to the originally recipe and know I will be making more adjustments to this recipe the next time I make it.**dd_1590

2 teaspoons olive oil
16 ounces hot breakfast sausage
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
2 eggs, room temperature
1 cup buttermilk
1 cup frozen sweet white corn kernels, let thaw while you make batter
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Preheat oven to 375 degrees F. Line 12 muffin tin cups with foil liners.

Heat olive oil in a skillet over medium heat and add sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until the sausage is crumbly and cooked through. Remove skillet from heat. Blot up some of the fat with  paper towels leaving about 1 tablespoon. Let mixture cool.

Place flour, corn meal, and baking soda in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add corn kernels, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.***

Divide batter among muffin cups. Top with some extra Cheddar cheese.

Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Adapted from Allrecipies … once again.dd_1591

* We have a huge rural farming community around us, but it is October and I’ll just go with frozen corn and pass on the farming left-overs.

** I was missing a little salt in these muffins. I think next time I’ll add a 1/4 cup of freshly grated Parmesan. I could add salt, but why not make it Parmesan. More cheese and some salty flavor to the mix.

*** I mixed everything up one night and put it in the fridge. Came home the next day and let it sit until room temperature and then baked the muffins and they were great. I am a huge fan of making a recipe to a certain point and then continuing on the next night.  I have to do that since I bake/cook after I get off work.

The original recipe had scallions in it. They might be nice, but I am thinking chives next time would be a great deal better, or maybe even a shallot. Now there’s a thought.

Can you tell I will be making these again pretty soon. One of our students had one and said anytime you add sausage to something, that was a good thing. I completely agree. Any pork is a good thing.