This was really tasty and everyone enjoyed the recipes. I made a few modifications for time and taste: I used sage turkey sausage (no casing) from Whole Foods. The recipe also calls for turkey liver; they are small and you hardly notice the texture so next time I might use two. I used cornbread and unseasoned white bread crumbs (pre-packaged Petridge Farms for time). I also used chicken stock. It calls for 3/4 cups and I thought this was really dry. Luckily I prepared at least 4 cups, adding to the mix to reach the consistency I prefered. I added fresh ground black pepper and sea salt and almost doubled the sage.
These were delicious! I substituted agave nectar for the white sugar and added about a tsp of lemon zest and a 1 1/2 tsp of dried lavender. The recipe yielded six pancakes all of which were devoured!
I have made these biscuit numerous times and always a hit. In an effort to make these like my grandma's homemade biscuits (mmm...memories!) I substitute buttermilk. Of course I never have buttermilk just on hand so quick substitute options are: two table spoons of apple cider vinegar mixed with the milk and allowed to sit or drinkable Kefir.
These were moist and delicious. I ran out of white sugar and ended up using brown sugar for the crumble...so good! Additionally, I added vanilla extract to the batter. The batter was thick and I had to add a little extra milk and flour to get it to a pourable consistency. I like using a jumbo muffin pan and followed the instructions to fill the cup to the top. The batter was enough for four muffins, however, they came out enormous and next time I'd only fill 3/4 of the way instead. Bakery worthy indeed.
I made this instead of my mom's traditional recipe and loved it. I added more pecans in the mix and when I took it out between oven temps (350 to 300) I arranged more on top for a more traditional look. Also, I decided to add a few tablespoons bourbon to the filling and a splash more vanilla (put in a tablespoon or so of extra flour to offset the extra liquid). I liked that it wasn't overly sticky and sweet like the Karo syrup pies. I always place foil around my pie edges so they don't burn or get too brown too.
This is my go to cookie recipe! They always turn out so light, soft and round. The peanut butter adds a richness to the cookie without being over powering. On this particular occasion I halved the recipe. Also, I realized I was out of brown sugar and had to sub a sugar/molasses mixture making them darker than usual. I also never have orange juice and typically sub with apple cider vinegar.
Easy to make and delicious! I used 4 large sweet potatoes, 1/2 cup of maple syrup, maybe a little less than a 1/3 of butter and added cinnamon. I was able to mash with a fork them used a rubber spatula to fluff it up. When using the spatula I added around a teaspoon of milk.