Julia's Simply Southern: October 2014 >

Tuesday, October 21, 2014

Serenity Cove: Baked Cabbage Wedges

Serenity Cove: Baked Cabbage Wedges: Most people probably don't get too excited over cabbage but my husband and I happen to love it. You can make them on the grill or in the...

Sunday, October 19, 2014

Easy Apple Crisp



Filling:
  • 2 Cans of Apple Pie Filling
  • 1 Cup Powdered Sugar
  • 1 tsp Cinnamon
  • 1/8 tsp ground Cloves

Combine all ingredients and add to a baking dish or pie pan.


Topping:
  • 1 Stick Butter
  • 1 c Oatmeal Oats
  • 1 c Flour
  • 3/4 c Granulated Sugar
  • 3/4 c light Brown Sugar
  • 1/4 tsp salt

Combine all dry ingredients then add chilled butter and combine with a pastry cutter or mix with fingers until crumbly.



Add topping to apple mixture and bake in a pre-heated 350 degree oven for 30-40 minutes until bubbly and golden brown on top.






Wednesday, October 15, 2014

Angel Biscuits

 Ingredients:

5 cups all purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbs sugar
3/4 cup Crisco
1 pkg dry yeast
1/2 cup lukewarm water
2 cups warm buttermilk
Extra flour for kneading and rolling dough

In a large mixing bowl combine flour, baking powder, baking soda, salt, and sugar. Set aside.
In a small bowl dissolve the yeast into lukewarm water. Let sit for 3-5 minutes for yeast to activate.
As the yeast activates cut the Crisco into the flour mixture with a pastry blender. Slowly pour the yeast mixture and buttermilk into the flour mixture. Combine to create the dough. Turn onto a floured surface and knead until dough becomes elastic. Roll and cut into biscuits placing on a sheet pan. Cover and set aside to let dough rise for 1 hour. Preheat oven to 350 degrees, bake for 25-30 minutes until golden brown. Brush the tops with melted butter when you remove from the oven.

Featured at the Weekend Potluck

Sunday, October 12, 2014

Biscuits and Gravy


Southern buttermilk biscuits and sawmill gravy are a wonderful hearty breakfast or brunch, especially during the cooler months of fall and winter. Here is how to make it:



Sausage Gravy (Sawmill Gravy)
  • 1/2 pound of fresh breakfast sausage
  • 1/3 cup all purpose flour
  • 3 cups of milk (whole milk)
  • Salt and Pepper to taste

In a skillet scramble the sausage until browned over medium heat. Once the sausage has browned add the flour by sprinkling all around the pan and combine well with the sausage fat and sausage. Add salt and pepper. Stir around to cook the flour for about two minutes. Slowly add the milk, stirring constantly. Cook the gravy by stirring constantly until it thickens. Remove from heat and pour into a serving bowl. Serve over the warm biscuits.




See it at:


Print Friendly and PDF