Biscuits and Gravy

From the Kitchen of: Jessica Brainard

BISCUITS AND GRAVY

1 pound of sweet Italian Sausage

1 Pack of Country Style Gravy Mix

1 cup of heavy cream

2 dashes of fresh thyme

2 tablespoons of butter

12 buttermilk biscuits

1 tablespoon salt

1 tablespoon of pepper

Remove the sausage from the casing and brown in a skillet. Drain the fat. Bake the biscuits for 10 minutes. Make the gravy according the the pack bring to a simmer. Add the sausage, buttermilk, herbs, butter, and salt and pepper. Cook on a medium heat for 5 minutes and simmer for 5 minutes. Pour the gravy over the biscuits and enjoy for breakfast or dinner.

Buckaroo Breakfast Pancakes

 

Put your pancake griddle in action flapjacks master! When using a packaged pancake mix, stir batter just enough to blend-don’t worry about lumps (they’ll disappear as you bake). For small same-size pancakes, dip batter with a 1/4 cup measure. Turn once only, Dont flatten or spank baking cakes. Baking time for second side is about half that of first. To keep the pancakes hot place them on top of one another on a plate. Bake all sizes, from dollar-size for hot appetizers (spread with cream cheese) to big as-your-griddle lumberjack size (but know your flipping technique before you try these). For perfect heat control, bake hot cakes in an electric skillet or on an electric griddle.

 

Chocolate Chip Pancakes

 

1 cup all-purpose flour 1 tablespoon of sugar

1 bag of nestle tollhouse chocolate chips

2 teaspoons of baking powder

1/4 teaspoon of salt

1 beaten Egg

1 Cup of Milk

2 tablespoons of vegetable oil

1. In a medium mixing bowl stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture, set aside.

2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just untill moistened ( Batter should be lumpy). Stir in the chocolate chips.

3. For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon of batter onto a hot, lightly greased griddle or heavy skillet. Cook over a medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard size pancakes. Smear hot pancakes with butter and syrup.

 

 

 

 

 

 

 

 

 

Oatmeal Pancakes

Buckaroo Breakfast Pancakes

Ingredients

1/3 cup of flour

2 eggs 1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of sugar

1 teaspoon of salty

1 cup oats

Buttermilk

1 1/2 cup

Mix ingredients  together. Mix buttermilk and eggs and mix well. Add dry stuff. Will keep 2 weeks in the refrigerator. Note: I used to put in a jar and take to the white mountains when we went camping.

Orange-Honey Butter
1/2 cup of soft butter
1/3 cup of honey
2 teaspoons of grated orange peel
Makes pancakes a sensation!- Cream butter; 
gradually beat in the honey. Blend in orange peel. 
Mound mixture high in serving bowl and sprinkle the top with grated orange peel.