Monday, May 17, 2021
Sunday, February 7, 2021
16 ounces Jimmy Dean Premium Pork Sausage(1 packages)
1 package frozen puff pastry
3/4 cup Italian bread crumbs
1/3 cup milk
1 teaspoon minced garlic
1/2 teaspoon paprika
salt and pepper to taste
For the egg wash:
1 tablespoon water
Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use.
Preheat oven to 425 degrees.
Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles.(I cut into 6 long rectangles, along fold lines, for smaller rolls and cook for slightly less time.)
Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.
Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry.
Roll the pastry up over the sausage and pinch the seam together. Cut each roll into 4 sections.
Place the sections on a cookie sheet lined with parchment paper or a baking sheet.
Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.
Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. Drain excess out of the pan part way through the baking time. (Not necessary with silpat.)
The rolls should look puffed and golden and the sausage in the center should be cooked through.
Remove from pan onto some paper towels to cool.
These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.
9 Tbs unsalted butter, softened
1 cup sugar
1/2 tsp vanilla extract
3 eggs , room temperature
1 3/4 cups (260g) flour
3.5 tsp baking powder
1/2 cup milk
4 cups powdered sugar
1/3 cup cocoa powder
1 tbsp unsalted butter
1/2 cup + 2 tbsp boiling water
3 - 4 cups desiccated coconut (unsweetened)
OPTIONAL: JAM AND CREAM
1 cup cream
1 tbsp white sugar
Preheat oven to 350F
Sift flour and baking powder together.
Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
PREPARE CAKE TO COAT
Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
Place coconut in a shallow bowl or pan with a largish surface area.
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
Repeat with remaining sponges.
Stand for 1 to 2 hours, or until set.
OPTIONAL: JAM AND CREAM
Beat cream and sugar until firm peaks form.
Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.
Wednesday, January 20, 2021
Saturday, November 28, 2020
Baked Chicken Drumsticks
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
- Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
- Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
- Serve immediately.
Thursday, November 26, 2020
Thursday, November 5, 2020
3 cups regular oats (not quick)
1 cup slivered almonds
1 cup whole cashews
1 1/2 tsp ground cinnamon
1 tsp kosher salt
1 cup dried, chopped cherries (or any dried fruit)
1 cup shredded coconut
1/2 cup brown sugar
2/3 cup pure maple syrup
2 TBSP veg. oil
After cooking: 1 cup golden raisins.
Preheat oven to 375. Line a large baking sheet with parchment or coat with nonstick spray. Toast above ingredients. Then Combine above ingredients. Add toasted ingredients to combine ingredients. Stir in maple syrup and oil. Spread onto prepared baking sheet. Bake 16-18 minutes, stirring halfway through. Remove from oven and add 1 cup golden raisins.
Thursday, October 1, 2020
-1 can La Lechera sweetened condensed milk (14oz)
-1 can Media Crema (7.6 oz)
-Passion Fruit pulp, defrosted (7 oz, usually half of package)
Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.
-1 1/4 cups passion fruit pulp, defrosted
-1 can (14 oz) sweetened condensed milk
-4 cups heavy cream
Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.