June 20th, 2016
Archive for Breads
These Sausage Cheese Muffins are quite versatile. I served them as part of our Easter brunch this year, but I have also served them as a side dish with soup for dinner. I think they would also go well with a salad. The original recipe had a little bit of sugar in it, but I wanted them to be savory and not at all sweet, so I removed the sugar.
They are loaded with all kinds of good things: sausage, cheese, onions, and spices. I hope you enjoy them as much as I do!
Recipe Adapted by Winner Dinners/Origin Unknown
Makes 12 muffins
1 pound Jimmy Dean HOT sausage
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
1 egg, slightly beaten
1 cup milk
1/4 cup vegetable oil
2 cups sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
Prepare a muffin tin by greasing it well with butter or margarine. Don’t go lightly here; it needs to be well-buttered. Preheat the oven to 350. Brown the sausage over medium heat, stirring to crumble. Turn the sausage onto a plate covered with paper towels and place another paper towel on top of the sausage to remove as much of the grease as possible; set aside. In a medium bowl, combine the flour, baking powder, salt, thyme, and cayenne papper. Combine the egg, milk, and oil, and then add to the dry ingredients, stirring just until moistened. Stir in the sausage, cheese, and onion, mixing well.
Spoon the batter into the prepared muffin tin, dividing the dough evenly so that there will be 12 good-sized muffins. Build them up a little in the middle so that they won’t be flat on top. Bake at 350 for about 27 minutes or until done. Allow the muffins to cool in the pan for about 5 minutes before removing them. You might need to run a knife around the edges of the muffins to help loosen them from the pan.
There’s nothing like hot scones right out of the oven. Crusty on the outside and soft on the inside. Just split those babies open and spread them with butter. Make sure it’s real butter. Absolutely delicious! These particular scones are filled with chunks of sharp cheddar cheese and fresh minced dill, and the dough is so easy to work with. Just roll it out so that it’s about 3/4 of an inch thick.
Then cut the dough into 4-inch squares, and cut the squares diagonally so that your scones are in the shape of triangles. Transfer them to a baking sheet lined with parchment paper.
Then brush them with an egg wash.
Bake them in the oven for 20-23 minutes, and they turn out perfectly. I like how some of the chunks of cheese melt out of the scones and get a little bit crunchy.
These are wonderful, and not very difficult to make. I think you’re gonna like them!
Recipe by Barefoot Contessa/Slightly Adapted by Winner Dinners
Makes about 16 scones
4 cups plus 1 tablespoon flour
2 tablespoons baking powder
2 teaspoons salt
3/4 pound (3 sticks) butter, diced
5 eggs, lightly beaten
1 cup heavy cream
1/2 pound extra-sharp cheddar cheese, small-diced
1 cup (about 1.3 ounces) minced fresh dill
1 egg beaten with 1 tablespoon milk, for egg wash
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and add them to the flour and butter mixture. Combine until just blended. Preheat the oven to 400 degrees. Toss together the cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Transfer the triangles to baking sheets lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 23 minutes, or until the outside is crusty and the inside is fully baked.
I like serving cornbread as a side dish with homemade soups, especially soups made with dried beans or lentils such as Slow-Cooker Split Pea Soup. I used to just use the recipe on the back of the box of cornmeal, and it was alright. But one day I came across a recipe for “Grandmother’s Buttermilk Cornbread” at AllRecipes.com. It had a 5-star rating, so I decided to give it a try. It’s definitely better than the recipe on the cornmeal box, which makes me wonder why it is that when you use recipes from the backs of boxes, bottles, cans, and jars, they’re just okay. It seems like when a company makes a product, they ought to have the very best recipe of all. They should know how to use their product better than anybody else, but I certainly haven’t found that to be true. For instance, if you make chocolate chip cookies, and you use a recipe on the back of the package, you’ll end up with some good cookies, but are they the best chocolate chip cookies you’ve ever had? Definitely not.
Anyway, if you’ve made cornbread in the past and you’ve always used a package recipe, try this one. I think you’ll agree it’s better. And be sure to serve it warm with butter and honey!!!
Recipe from AllRecipes.com/Adapted by Winner Dinners
Serves about 8
1/2 cup butter, melted
2/3 cup sugar
1 cup buttermilk
2 eggs, lightly beaten
1 cup cornmeal
1 cup flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Preheat the oven to 400. Grease well an 8-inch square pan, or if using a cast iron skillet, coat the bottom and sides of the pan with a tablespoon of oil. Combine the melted butter and the sugar. Add the buttermilk, mixing well, and then mix in the eggs. Combine the dry ingredients in a separate bowl, and then add them to the buttermilk mixture. Stir until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 20-25 minutes or until lightly browned and cooked through.