How To make Sausage Coffee Cake
-Waldine Van Geffen VGHC42A 1 lb Bulk Sausage
1/2 c Onions; chop
14 c Parmesan cheese; grate
1/4 c Swiss cheese; grate
1/4 ts Tabasco
1 1/2 ts Salt
2 tb Parsley; chop
2 c Biscuit mix
3/4 c Milk
1 Egg yolk
1/4 c Mayonnaise
1 ts Water
Brown the onions and sausage. Drain well. Add the onions, Parmesan, Swiss, Tabasco, salt and parsley. Make a batter of biscuit mix, milk and mayo. Spread half of batter in 9x9x2" greased pan. Pour in sausage mixture. Spread remaining batter on top. Mix egg yolk and water and spread on top. Bake at 400~ for 25 to 30 minutes until cake leaves edge of pan. Cool for 5 minutes before cutting into 3" squares. Source: Times-Picayune. This freezes well. MM Waldine Van Geffen vghc42a@prodigy.com. -----
How To make Sausage Coffee Cake's Videos
Coffee Bread Cake 咖啡蛋糕面包
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Ingredients :
250g (2 cups) bread flour (面包粉/高筋面粉)
50g (1/3 cup) plain flour (普通面粉)
1 1/2 tsp (4g) instant yeast (即溶干酵母)
2 tbsp (30g) caster sugar (细砂糖)
1/2 tsp salt (盐)
1 egg (鸡蛋)
130ml water (水)
30g (2 tbsp) butter(牛油)
Coffee sponge cake (咖啡海绵蛋糕):
4 large eggs (鸡蛋)
110g (1/2 cup) caster sugar (细砂糖)
120g (1cup) plain flour (普通面粉)
1/2 tbsp instant coffee powder (即溶咖啡粉)
1/2 tbsp hot water (热水)
1/2 tsp coffee essence (咖啡香精)
40ml milk (鲜奶)
40g melted butter (溶化牛油)
Cinnamon Swirl Vegan Coffee Cake
This is the best and easiest vegan coffee cake! This coffee cake is moist, sweet, perfectly crumbly and has the most delicious crispy butter brown sugar topping.
RECIPE HERE:
Sourdough Starter Discard Coffee Cake Recipe
This coffee cake is a delicious way to quickly use up sourdough starter discard! My kids describe this coffee cake as a cross between a pancake and powdered sugar donut! Yum!
A sourdough starter requires daily feeding if kept at room temperature, but on days when I am not baking, it can rest in the refrigerator for up to a week between feedings.
Not to worry! This can be a very simple process and the feelings of wastefulness can be cured with a few simple recipes, just like this one! I have several other recipes for using discard on my blog, including crepes, banana bread and crackers.
When I am not in the mood or don’t have time to bake with my discard, there are several ways I can make it disappear. I can either feed it to our chickens or pig, put it in a jar and refrigerate it for later, compost it or simply throw it away. This is truly ‘discarding.’
INGREDIENTS:
200 GRAMS SOURDOUGH STARTER DISCARD
4 TABLESPOONS BUTTER, DIVIDED
1 HEAPING TABLESPOON BAKING POWDER
2 TABLESPOONS SUGAR
1 TABLESPOON OATMEAL
1 HEAPING TABLESPOON BROWN SUGAR
1 TABLESPOON POWDERED SUGAR
1 HEAPING TEASPOON GROUND CINNAMON, DIVIDED
1/4 TEASPOON SEA SALT
HOW TO MAKE SOURDOUGH STARTER DISCARD COFFEE CAKE
1. If the sourdough starter has been stored in the refrigerator, let it sit at room temperature for thirty minutes. Preheat the oven to 400 degrees.
Preheat a cast iron skillet. Setting the oven to medium heat and letting the skillet slowly creep up to temperature allows it to cook evenly and be nonstick.
2. Add the starter, baking powder, 2 tablespoons of butter, sugar, half of the cinnamon and sea salt in a mixing bowl. Whisk it together.
Add two tablespoons of butter to the skillet and swirl it around the bottom and sides of the pan. It will begin to turn bubbly and brown, just like the browned butter I use in my snickerdoodle recipe on the blog! Browned butter has definitely become a lasting obsession in my kitchen!
3. Pour the batter into the skillet and gently spread it out. Sprinkle the top with the oatmeal, brown sugar and remaining cinnamon. Watch as the coffee cake begins to lightly fry along the edges of the pan. After about two minutes, the edges will be slightly crisped and cooked. Place the skillet in the oven to finish cooking for about ten minutes.
4. After the coffee cake has cooled a bit, my boys like to dust their slice with powdered sugar.
To be honest, my favorite way to make a discard disappear in the most delicious way possible is by baking with it!
Full recipe here:
Would you like to learn more about simple recipes, preserving food or gardening? Visit my website at ninnescahmade.com
Thank you so much for stopping by my kitchen!
- Meg
What would you like to learn more about simple recipes, preserving food or gardening? Visit my website at ninnescahmade.com
Let's connect on instagram! @ninnescahhomestead
#sourdoughtips #bakingbread #sourdoughtutorial #basicsourdough #howtobakesourdough #simplesourdough #sourdoughdiscardrecipe
European Coffee Cake Recipe - with Brandy, Orange & Prune Filling! Plus, Caramel & Whipped Cream!
FULL RECIPE HERE:
A delicate coffee cake recipe with tart prune filling, dulce de leche and a light chantilly cream. The unique combination of flavors and textures is what makes this coffee cake so delicious!
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They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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