Sweet Potato Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon allspice
½ teaspoon ground cinnamon
1 cup mashed sweet potato
2 tablesp firmly packed brown sugar
½ cup Butter Flavor Crisco, melted
½ teaspoon baking soda
¾ cup buttermilk
Heat oven to 425 F. combine flour, baking powder and salt in large bowl.
Combine sweet potato, brown sugar, cinnamon, allspice and Butter Flavor Crisco.
Beat at low speed of electric mixer until well blended and fluffy.
Dissolve baking soda in buttermilk.
Stir in buttermilk and sweet potato mixture alternately into dry ingredients.
Roll dough ½ -inch thick. Cut with floured 2- inch round cutter.
Place on ungreased baking sheet.
Bake at 425 F for 15 to 20 minutes
Makes 12 to 16 biscuits.
Savory Southwestern Crepes
1 pound ground pork sausage
1 small onion, diced
1 red bell peppers, seeded and diced
2 cups fresh mushrooms, sliced
1/4 cup cilantro, finely chopped
6 egg whites
1/4 cup milk
1 cup shredded Cheddar cheese
salt and pepper to taste
6 egg yolks
3/4 cup butter
2 lemons, juiced
1 cup all-purpose flour
2 cups milk
1 pinch paprika, for garnish
1 (16 ounce) jar salsa
In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.
Sausage Crepe filling
1 package Shady Brook Farms? Hot Italian Sausageor use:1 package Shady Brook Farms? Sweet Italian Sausage
½ cup white onion, chopped
1 cup grated Cheddar cheese
3 ounces cream cheese
1 cup all-purpose flour
½ cup plus 2 tablespoons water
½ cup low-fat milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
½ teaspoon salt
1 cup applesauce
Sour Cream topping
½ cup sour cream
¼ cup butter, melted
In a blender or food processor, blend the flour, ½ cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, and with a rubber spatula, scrape down the sides of the container. Then blend the batter for another 20 seconds. Transfer the batter to a bowl and let stand, covered, for about an hour. The batter may be made one day in advance and kept covered and chilled.
Sausage Filling: Remove casing from sausage. Sauté in large skillet with ½ cup onion, stirring so sausage crumbles and is no longer pink. Add 1 cup Cheddar cheese and cream cheese. Stir until cheeses melt. Set aside.
Crepes: Heat 8-inch nonstick pan over medium-high heat. Pour a little less than ¼ cup batter into pan. Tilt the pan around to evenly distribute the batter. Cook until golden brown over medium-high heat. Check edges with spatula. If it comes up easily, it is ready to turn. Gently turn crepe. Cook until golden. Cook all the crepes first. Fill crepes and place seam down in a buttered baking dish. Heat for 15 minutes, or until filling is bubbly.
Sour Cream Topping: Mix sour cream and butter together and spoon over crepes.
Serve crepes with applesauce.
6 beaten eggs
2 C. milk
2 Tbsp. oil
2 C. flour
1 Tsp. salt
FOR SAUSAGE FILLING:
2 Lb. bulk hot smoked sausage
1 C. onion – chopped
1 C. shredded processed cheese
2 Pkg. cream cheese – (3 oz.)
1 C. sour cream
1/2 C. melted and cooled butter
Crepe Batter: Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch preheated skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes.
Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large baking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer.
Sausage Filling: Remove casing and crumble in skillet.
Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.
Topping: Mix butter and sour cream together.
Recipe may be frozen after crepes are filled, and enjoyed for days.