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
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