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    • Cathy Hurkman

      easy sausage biscuits

    • Sharon Morgan

      Unbeatable Sausage Gravy and Biscuits With this delete the salt after you brown the sausage dissolve a beef bouillon cube and add the liquid to the sausage. Once you have cooked this down then add your flour mix well and add the milk. I would use skin milk or 1 percent milk.

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    Biscuits: 1  (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits. Gravy: 12  oz. bulk pork sausage, 1/3  c. all-purpose flour 1/2  tea. salt, 1/4  tea. coarse ground black pepper, 3 c. milk. Directions: Heat oven to 350°F. Bake biscuits as directed on can. Crumble sausage into large skillet. Cook over medium-high heat until browned stirring frequently. With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mix thickens. Serve over biscuits

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    Nutella Breakfast Muffins: 1 egg 1/3 cup oil 1/3 cup sugar 3/4 cup flour 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon Vanilla Nut & Butter flavoring (optional) 1/2 cup buttermilk 1/2 cup Nutella 1 teaspoon coarse sea salt with 1 tablespoon sparkling sugar. Preheat oven to 350 degrees.  In a large bowl, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla flavorings until smooth.  Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with a cupcake wrapper.  Spoon a tablespoon or so of Nutella into the center of the cup, then cover with a second spoonful of batter. Sprinkle a small amount of the salt & sparkling sugar mixture on top of each muffin. Bake in preheated oven for 17-19 minutes, or just until the center of the muffins spring back when touched lightly with your finger.  Remove and cool.  Drizzle warm Nutella on top of each muffin, if desired, before serving.  Enjoy!

    Blackout Cake: The Blackout Cake was the creation of Ebinger's, a famous New York-based neighborhood bakery chain. An indecently rich, dark tower of chocolate, this cake has become something of a Holy Grail for many bakers. Cult-like fans went through Blackout withdrawal when the bakeries closed down and The Cake disappeared. Many have tried to rec-reate this cake; I feel this version comes close. It is a multi-stepped process (remember, this was a bakery specialty) but it can easily be broken down into components. *Ingredients Chocolate Pudding: 1 1/2 cups milk 1/3 cup sugar 1/4 teaspoon kosher salt 2 tablespoons cocoa (preferably Dutch processed) 1 tablespoon plus 1 teaspoon cornstarch 1 egg 1 egg yolk 4 ounces semi sweet chocolate, finely chopped 1 1/2 tablespoons butter, at room temperature *Cake: 1 1/2 cups plus 1 1/2 tablespoons all-purpose flour 3/4 cup cocoa (preferable Dutch processed) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 eggs 2 cups sugar 1/2 cup vegetable oil 1 cup buttermilk 1 cup brewed coffee, at room temperature 1 teaspoon vanilla extract *Icing: 8 ounces semi sweet chocolate 2 1/2 tablespoons butter 1/4 cup hot brewed coffee 2 teaspoons corn syrup 1/2 teaspoon vanilla extract 3 dozen chocolate wafer cookies *Directions To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil. In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble. Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator. **To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess. Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve. In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely. ** chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake. In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake. Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving. Serving Suggestion: Blackout cake is meant to be served simply, on its own. If you want to dress individual plates, perhaps add a drizzle of fudge sauce and a sprinkle of cocoa powder

    Cafe Lattes Turtle Cake: Unsweetened cocoa powder 1 egg, lightly beaten 1 cup buttermilk or sour milk (see note below) 2/3 cup vegetable oil 2 cups all-purpose flour 1 3/4 cups sugar 1/2 cup unsweetened cocoa powder 1 tablespoon baking soda 1 teaspoon salt 1 cup freshly brewed hot coffee Chocolate Frosting (see recipe below) 1 1/2 cups pecan halves, toasted 1/2 cup purchased caramel ice cream topping* *Directions: 1. Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside. 2. In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans. (Layers will appear shallow.) 3. Bake in a 350 degrees F oven for 22 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly. 4. When the cakes are cool, make the Chocolate Frosting. Place 1 cake layer, top-side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping. 5. Chill cake 1 to 2 hours before serving. *Note:  If you don't have buttermilk on hand when preparing this cake, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. *Tip: A thicker caramel topping works best in this recipe. Some caramel will ooze from the cake as it chills. **Tip: If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as directed, and bake remaining batter. *Chocolate Frosting:  1 cup sugar 1/2 cup milk 6 tablespoons butter, cut up 1 12 ounce package semisweet chocolate pieces (2 cups) 1 - 2 teaspoons freshly brewed hot coffee *Directions: In a medium saucepan, combine sugar and milk. Add cut up butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. If necessary, let stand several minutes before using.

    Peanut Butter and Jelly Cookie Cake: 7 cup(s) all-purpose flour, plus more for work surface 1/2 teaspoon(s) baking soda 1/4 teaspoon(s) salt 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened 3/4 cup(s) smooth peanut butter 1/2 cup(s) granulated sugar 1/2 cup(s) packed light-brown sugar 1 large egg 1 large egg yolk 1/4 cup(s) dark unsulfured molasses 1 cup(s) strawberry jam *Directions: Whisk flour, baking soda, and salt in a medium bowl. Put butter, peanut butter, and sugars into mixer bowl; mix on medium-high until pale and fluffy. Mix in egg and yolk. Reduce speed to low. Add flour mixture; mix until just combined. Remove 2 1/2 cups dough. Divide it in half; shape into disks. Wrap each in plastic; refrigerate 30 minutes or overnight. Add molasses to remaining dough in mixer; mix on low speed until combined. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #7). Preheat oven to 350 degrees F. On lightly floured parchment, roll out 1 disk of dough to 1/4 inch thick. Transfer with parchment to baking sheet; freeze until firm, about 10 minutes. Repeat with remaining dough. Cut dough into 2 1/2-inch squares; space 1 inch apart on baking sheets lined with parchment. Pipe molasses dough around edges for "crust." Score diagonally. Freeze until firm, about 15 minutes. Bake until centers are pale golden, 6 to 8 minutes. Transfer to wire racks to cool. Carefully break each cookie at scoring. Spread 1 teaspoon jam on half of the cookies; sandwich with remaining cookies.

    Grooms Gone Wild! Travel Guidebooks The Bakers: Amazing Kakes, Austin, TX The Challenge: Give the wedding some global inspiration. Fun Fact: Each book represented a place the bride and groom visited.

    Grooms Gone Wild! Billy the Bullfrog The Bakers: Sedona Sweet Arts, Sedona, AZ The Challenge: Give the bride a chance to turn a frog into a prince. Fun Fact: At the rehearsal dinner, the bride kissed the frog, removed the sugar crown, and placed it on her groom.

    Coconut Rum Cake Recipe: *For Cake: •1 1/4 cups all-purpose flour •1 1/2 teaspoons baking powder •1/4 teaspoon salt •4 large eggs plus 3 large yolks •1 1/2 cups sugar •1 teaspoon pure vanilla extract •1 1/2 sticks unsalted butter, melted and cooled •3/4 cup well-stirred sweetened cream of coconut such as Goya Cream of Coconut or Coco Lopez •1 shot glass of Dark Rum, such as Captain Morgan (This will make your cake taste very strong.  Lessen the amount to your liking) *For icing: •4 tablespoons cream cheese, softened •3 tablespoons well-stirred sweetened cream of coconut •2 tablespoon dark rum, such as Captain Morgan •3/4 teaspoon pure vanilla extract •2 - 3  tablespoons heavy cream •1/2 cup confectioners’ sugar *Extras: Shredded Sweetened Coconut to top the cake. *Equipment: 9-inch round cake pan (2 inches deep) *Cake Preparation: 1.  Preheat oven to 350 degreesF with rack in middle. Lightly butter cake pan then flour pan. 2.  Mix together flour (1 1/4 cups), baking powder, and salt. 3.  Beat together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually beat in flour mixture until combined, then beat in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles. 4.  Bake until golden brown and cake starts to pull away from side of pan, about 40 minutes. Cool in pan on a rack 10 minutes.  Invert cake onto rack and cool 10 minutes more. 5.  Poke holes all over the cake with a fork.  Take you shot of rum and spoon it or brush it generously all over the cake until soaked in. 6.  Pour your cream of coconut onto the top of the cake and brush it around the top and sides until soaked in. 7.  Cool completely. *Make icing: 1.  Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners’ sugar. Icing should be smooth and slightly runny; Add in more cream cheese to stiffen the icing or more heavy cream to loosen if necessary. 2.  Pour icing over top of cooled cake, allowing  to drip over side, then top with shredded coconut