Banana Streusel Bundt Bread

My tastes for certain foods fluctuates according to the time of year. In the winter, I want to eat hearty, stick-to-your-ribs comfort food. At the holidays, I want to eat a lot of gingerbread, sugar-and-spice and cranberry-flavored everything. In the summer, I like eating light, fresh, citrusy things. But then I also think there are some foods that for me are good and wanted year-round.

Banana bread has always been one of them.

Whether it’s winter, spring, summer or fall, I’m always up for some banana bread. Come to think of it, I’m up for banana bread at pretty much any time of day. It’s one of those things that’s sweet enough to have for dessert, but not too sweet to where you can still have it in the morning with coffee for breakfast without feeling guilty.

I had a very strong craving for banana bread, but I wanted to do it up a little more than I usually do with the typical loaf pan. Y’all know me, I’ll throw a streusel on anything and call it holy, so that’s pretty much what I went for here.

Doesn’t it look glorious?

Also, you should know that this recipe makes a lot of banana bread–no, like, a LOT. That’s never a problem for me, but be advised that this is a feeding a family-brunch size batch of banana bread, which is why it calls for so much mashed banana, and why it gets baked into a full size bundt pan.

Like I said, I can eat banana bread whenever, so I ate this both in the morning warmed up and smeared with butter, and I also ate it at night for dessert topped with whipped cream. It’s delicious both ways.

Wear a mask. Social distance. Stay safe. Be kind.

****************************************

Banana Streusel Bundt Bread

Recipe Adapted from Bake From Scratch

Ingredients

3½ cups plus 4 tablespoons all-purpose flour, divided
1 1/2 cups  plus 2 tablespoons firmly packed light brown sugar, divided
1 1/3 cups plus 2 tablespoons granulated sugar, divided
1 3/4 teaspoons ground cinnamon, divided
4 teaspoons unsalted butter, cubed
2 cups mashed ripe banana
1 cup vegetable oil
4 large eggs, preferably room temp
⅔ cup sour cream, room temperature
1 tablespoon vanilla extract
2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 15-16 cup bundt pan and set aside.

In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons granulated sugar, and ¾ teaspoon cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups  brown sugar, and remaining 1⅓ cups  granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.

In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups flour, and remaining 1 teaspoon cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.

Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.

Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.

Using a small offset spatula, loosen cake from pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

Linking to Fiesta Friday #368

Cornmeal Sage Chicken Biscuit

As much as I love it, I actually don’t fry chicken at home very often.

For one, it’s time consuming, especially if you’re like me and you prefer to put your chicken in a marinade beforehand to make sure it’s juicy and flavorful. It can get messy, even when you set up separate stations for flour, buttermilk, the rack for the raw chicken, then the rack for the cooked chicken–and don’t even get me started on the clean up.

But even with all the finicky details, whenever I do decide to make fried chicken, I’m never disappointed. It’s a project, but the end result is always oh so worth it.

Y’all, I’ve been so excited to share today’s recipe. It was not only worth the time and effort, it exceeded all of my expectations as far as taste. If you saw last week’s post you’ll know I said it was actually a two parter, with the biscuits being Part I. When I originally made them, I paired them with the fried chicken of today’s recipe to make one of my favorite foods of all time: the chicken biscuit.

The chicken biscuit dish is exactly what it sounds like: a piece of fried chicken sandwiched between a biscuit that’s been cut in half. It sounds simple–perhaps even too simple–but those of us who love them that it’s anything but.

Fried chicken and biscuits as individual components themselves require a certain amount of know-how to execute. A biscuit for chicken biscuit needs to rise high enough to be able to stand up to the bulk of the chicken itself, and it doesn’t hurt for it to have enough of it’s own flavor so that it’s not just bland bread. Apart from being seasoned properly, the fried chicken should also have a thick, crunchy crust to contrast with the soft texture of the biscuit.

But when you get both components right and put them together, it’s a truly beautiful and delicious thing.

This was my first time frying chicken with cornmeal in the batter and I have to say, I was surprised at how much I enjoyed it. The texture, and even the flavor it gave to the crust was amazing. And as I said last week, the combination of sage and cornmeal in the biscuit dough gave it enough of its own flavor so as it’s not just a ‘container’ to hold the chicken. It more than held its own. This really was one of the best things I’ve cooked in a long time, and I highly recommend you give it a shot.

********************************************

Cornmeal Sage Chicken Biscuit

Recipe Adapted from A Previous Recipe on Cooking is My Sport, and Country Living

Ingredients

For Biscuits:

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons ground sage
  • 1 tablespoon of your favorite savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, (1 1/2 sticks) frozen
  • 1 cup sour cream
  • 1 1/2-2 cups buttermilk, plus more if necessary

For Chicken:

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tsp. baking powder
  • 2 tsp. cayenne pepper, optional
  • 2 heaping teaspoons of your favorite seasoning blend; I used Trader Joe’s 21 Seasoning Salute
  • salt and pepper
  • 2 c. Buttermilk
  • 5-7 chicken cutlets (about 1 lb.) halved crosswise
  • 7 c. vegetable oil
  • 1/4 c. hot sauce (like Frank’s Red Hot)
  • 3 tbsp. Honey

For Biscuits

In a large bowl combine the flour, cornmeal, salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream. Use a fork to ‘cut’ it into the dry ingredients until it forms thick clumps. Make another hole in the middle of the dry ingredients, and pour the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

For Chicken:

Line a baking sheet with wax paper, foil, or plastic wrap on the bottom, then place a wire rack on top.

Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack to allow batter to set, about 2-3 minutes.

Repeat dipping process one more time. Then, working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

To assemble sandwich: Whisk together hot sauce and honey in a bowl. Split a biscuit in half, drizzle chicken with spicy honey, then assemble sandwich with pickles.

Sharing this recipe at Fiesta Friday #366.

Sweet Potato Biscuits & Cranberry Butter

Happy New Year everyone.

If you’re reading this, it means that you’ve made it 2021. Give yourself a pat on the back. Let out the breath that it feels like we’ve all been holding for I don’t know how long.

What a year. What a time to be alive.

2020 was a rough year for most of us. We may have survived it, but I’m sure we all know of others who did not, and those who are still struggling going into 2021. I’m not one for making New Years resolutions, but I am on board for maintaining a positive perspective even in the midst of negativity, and trying to spread positivity where I can.

If your 2020 was particularly difficult, I’m very sorry. You have all of my best wishes and hopes for a better and brighter 2021 where things begin to turn around. Please know that trouble doesn’t last always. This too shall pass. You’ll make it.

After spending a lot of time and effort getting pretty good at baking them, biscuits have become my happy place. I thought a happy place recipe was, a great recipe to kick off the new year with on the blog, so here we are.

I mean: don’t these make you feel at least a little happy just looking at them?

Sweet potato biscuits have been on my radar for a while to try out. I always had hesitation about it because most of the recipes I’ve seen others put out, the biscuits seemed to come out flat and hockey-puck like to me. The potato just seemed to be weighing everything down and one of my biggest biscuits pet peeves are biscuits that don’t rise.

But that was all before I developed my personal technique of biscuit-making that to date has never failed to give me the results that I want. As it turns out, it still doesn’t even when adding mashed sweet potato to the mix.

Sweet potatoes are a heavy ingredient, but what I found they do most for biscuit dough is take the place of the majority of the liquid. You won’t need to add as much buttermilk because the sweet potatoes themselves are moist and give the dough the moisture it needs to hold together, as well as the finished biscuits the moisture they need to not be too tough and dry.

These taste perfectly fine on their own, but I decided to give them an accompaniment using some spare cranberries I still had leftover from the 12 Days of Christmas sitting in my fridge. It comes together in minutes, and the sweet tartness pairs pretty well with the savory flavor of the biscuits.

Here’s to sweet potato biscuits, cranberry butter, and 2021. May one be just as wonderful as the other, and vice versa.

Wear a mask. Social distance. Be kind.

Sweet Potato Biscuits & Cranberry Butter

Recipe Adapted from Allrecipes.com and Let’s Dish 

Ingredients

For Biscuits

  • 2 large, orange fleshed sweet potatoes, peeled
  • 2 teaspoons salt, plus more for potato water
  • 2 teaspoons black pepper
  • 1/4 cup brown sugar (light or dark, doesn’t matter)
  • 1/2 cup-3/4 cup buttermilk*
  • 6 1/2 cups self rising flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups (3 sticks) unsalted butter, frozen

For Cranberry Butter

  • 1 cup unsalted butter, softened
  • 3/4 cup chopped fresh cranberries
  • 1 tablespoon honey
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • zest of one medium orange

 

Directions

For Biscuits:

Cut sweet potatoes in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make evenly sized chunks. Transfer into pot; cover with water and add a pinch of salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 3 cups mashed sweet potatoes. Cool thoroughly.

Transfer cooled mashed potatoes to a medium size mixing bowl and add brown sugar, stirring to combine. Set aside.

In a large bowl combine the flour, baking powder, salt and pepper. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir together with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter.

Make a well in the center of the dry ingredients. Add sweet potato mixture. Toss with a fork until evenly distributed, but don’t overmix.

Drizzle in the buttermilk. The amount you add here is going to vary according to the time of year and your location. You may need to use all of it, you may not. Start with 1/2 cup and stir the dough together with the fork, just until it begins to come together in large clumps. Add more flour if you need to, just enough to make it hold together.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

For Butter: 

Use an electric mixer to beat together the butter, powdered sugar, honey, cinnamon, vanilla extract and orange zest together until fluffy. Add the cranberries.

Store in the refrigerator, but it’s best to bring it to room temperature to serve.

Linking this post to Fiesta Friday #361.

“Berry” Christmas! Scones

Four days left before Christmas, and we’re winding down to the final three recipes of this year’s holiday baking series. I’m just about through with all the “merry and bright” baking I’m going to do before the Big Day. Somehow, every year it seems to both fly by and take a while, but as with every other year, I can honestly say that I’m so glad I decided to do it. It puts me in the holiday spirit like nothing else can.

I love making scones in general because they’re another one of the ‘blank canvas’ recipes that can stand up to a lot of customization. Once you have a good base scone recipe, you can adapt it to practically any flavor or occasion that you like. The more comfortable you get with baking, the more you’ll want to experiment. For my good, base scone recipe I defer to the clever folks at King Arthur Flour; I then tweaked, modified it so that it was more…Christmas-y.

Orange and cranberry are my “merry and bright” go-to flavors. I really tried to inject as much of it as possible into this dough, which is why it has the zest of two oranges and up to 2 cups of FRESH cranberries. I’ve made scones with dried ones before but this time I wanted to go with fresh so that they would burst while baking and create pockets of tart flavor to counterbalance the sweetness of the sugar, although I wouldn’t say these are overly sweet. The addition of vanilla and almond extracts give it that warm, bakery flavor.


While I was feeling good about placing fresh cranberries in the dough, I was a little concerned about the rise on the scones and that the berries might get in the way of that. As it turned out, I had nothing to worry about. They rose beautifully, much higher than I anticipated honestly and even though I know sour cream does amazing things to scone and biscuits dough I was still amazed at how light they turned out in texture.

If you’re the type of person who likes to eat a nice breakfast treat on Christmas morning, then this recipe was added to the series with you in mind. I recommend making the dough the night before, then popping the scones in the oven in the morning, so that they’re ready for you to eat as or after you’re opening presents, drinking coffee/tea, and whatnot. Be sure to check out the rest of the recipes from this year’s 12 Days of Christmas; just two days/recipes left!

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Day 4: Cranberry Cookie Tart

Day 5: Spicy Gingerbread Sticks

Day 6: Reindeer Munch

Day 7: Jell-O Butter Cookies

Day 8: Gingerbread Blondies

Day 9: Chocolate Chip Cookie Brittle

Day 10: “Berry” Christmas! Scones

Berry Christmas! Scones

Recipe Adapted from King Arthur Flour

Ingredients

  • 5 1/2 cups all purpose flour
  • 2/3 cups white sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons baking powder
  • 16 tablespoons (2 sticks) unsalted butter, frozen
  • 1-2 cups fresh cranberries
  • Zest of two oranges
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 1-2 cups buttermilk* (The amount of milk to use is going to vary depending upon the time of year and the location you’re in because of the varying moisture levels in the air. I always start with one cup, then gradually add more as I deem fit).

Directions

In a large bowl combine the flour, baking powder, salt and sugar and stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Add the cranberries and zest. Stir with a fork.

In a small bowl combine the eggs with the extracts and stir until the yolks are broken. Set aside.

Make a well in the center of the dry ingredients. Pour in the egg mixture and sour cream and buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the scones will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut scones to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

Sausage Bread Pudding & Cranberry Sauce

I’ve said it before, but one of the goals I set for myself in doing this Christmas series every year is to try and include at least one savory option in the mix. There are plenty of people out there who aren’t into sweets. God knows *I* don’t know or understand that lifestyle, but I can at least acknowledge that it exists by trying to factor it into my offerings on the blog for Christmas.

The savory baking I tend to do at Christmas usually translates into warm, comfort food-style dinners or brunch foods. In 2016, it was Stuffing Bread. In 2017, it was Tourtiere. In 2018, it was chicken hand pies. This year, I decided to do a little bit of recipe recycling to come up with something different.

Last week, I kicked off the series with these Orange Cranberry Buns. The recipe made quite a lot of them; there were leftovers. Granted, they were perfectly delicious all on their own, but I did get to thinking about ways I could use them for something else. What do you guys do when you’ve got a bunch of leftover bread sitting around? My thoughts exactly; you make bread pudding.

Now granted you don’t HAVE to make those buns just to make this dish. Any flavor or style of bread will work so long as it’s bread with a strong and sturdy crumb that can hold up under the milk and egg soaking. Look around the bakery aisle of your grocery store for challah, brioche, potato rolls; any of those will work perfectly here. But I will say that using these buns for it would be an AMAZING choice. Your tastebuds would thank you for it.

Most times, bread pudding is extremely sweet; a dessert, really. But, I’ve experimented with savory variations of it before here on the blog, which is what gave me the idea for this dish in the first place. That recipe used ham. This one uses sausage. Sausage is a very common ingredient when it comes to traditional dressing, and the flavors in that dish are the inspiration for the flavor profile I was shooting for. When it comes to mix-ins, I kept it simple. Spinach and onions and that was great for us. However, it’s really up to you as to what else you put inside. It’s kinda hard to screw this up when it comes to the mix-ins.

The cranberry sauce may seem like an odd choice for a savory dish, but just hear me out: it works. The saltiness of the sausage plays against the sweetness of the bread, and when you add the tartness and slight bitter flavor of the cranberry sauce to that, it’s a REALLY great bite. My sister took one bite of bread pudding together with a bit of the cranberry sauce, smiled and said, “Wow. It tastes like Christmas.”

That should tell you everything you need to know.

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

 

Sausage Bread Pudding & Cranberry Sauce

Adapted from a previous recipe on Cooking is My Sport, and Anne Burrell

Ingredients

For Bread Pudding

  • 7-8 cups cubed leftover, stale bread (you want a nice and sturdy bread, like a challah or brioche)
  • 3 lbs pork sausage
  • 16 oz fresh spinach
  • 1 large sweet onion, thinly sliced
  • 8 eggs
  • 2 1/2 cups milk, divided
  • 1 teaspoon pepper
  • 2 teaspoons of your favorite herb blend (Italian seasoning will work fine)

For Cranberry Sauce

  • 12 oz. fresh cranberries
  • 6 clementines, peeled and sectioned
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 1 star anise pod
  • 1 cup dried cranberries

Directions

For Bread Pudding

Place the bread cubes in a medium size bowl and stir together with 1 cup of the milk. Allow to sit for 10 minutes, until bread has absorbed most of the liquid.

Meanwhile, pour about 1 tablespoon of oil in the bottom of a large skillet or pot, and brown the sausage over medium heat. Drain the grease and set aside sausage in a medium sized bowl.

Saute the spinach in the same pan/pot until it is just wilted and vibrantly green, about 5 minutes. Remove to a separate bowl and set aside.

Saute the onions in the same pot, until they are translucent and limp, about 7-10 minutes. Remove to another bowl and set aside.

In medium size bowl, using a wire whisk combine the eggs, the milk, and the seasonings, beating until yolks are broken.

Spray an 11 x 13 baking dish generously with cooking spray. Spread half of the bread cubes in the dish. Scatter half of the sausage, spinach and sauteed onions on top of the cubes in an even layer. Drizzle half of the egg-milk mixture over that. Repeat, layering the rest of the bread, then the sausage, spinach and onions. Then, pour the rest of the egg-milk on top.

Cover the dish tightly with plastic wrap and refrigerate overnight. Preheat oven to 350°F. Uncover the dish then bake on the middle rack until the top is golden brown and the pudding is firm in the middle, 60-65 minutes. Serve warm with the cranberry sauce.

For Cranberry Sauce:

In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise.

Bring to a boil and reduce to a simmer. Simmer for 20 minutes.

Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened. Store overnight in the fridge to allow sauce to set, then serve alongside bread pudding

Linking to Fiesta Friday #357, co-hosted this week by Diann@Of Goats & Greens.

Orange Cranberry Buns

Well, it’s about that time of year again, y’all.

For those of us on the States side, with Thanksgiving officially over, the holiday season officially gets kicked into high gear. And here on the blog, that holiday season gets kicked off in a very special way:

The 12 Days of Christmas.

If you’ve been following my blog for a while, you’ll know that every year I set aside twelve days during the month of December (and sometimes one or two days in late November) for a series of holiday themed recipes. I grew up in a household where Christmas baking was a yearly and very dearly loved tradition. It put a sprinkle of extra Christmas spirit on my childhood that I’ve never lost a nostalgia for, and now that I’m an adult I find that I still feel that nostalgia when I bake myself for Christmas.

Late 2019 I took an unexpected blogging hiatus, and it was the first and only time in the nearly seven years I’ve been food blogging where I didn’t do a 12 Days of Christmas. It was a huge mistake. Christmas wasn’t the same for me at all without my holiday baking and I made a promise to myself at New Years that come what may, I was going to resume blogging AND resume the 12 Days of Christmas come holiday season 2020.

I’m a girl who keeps her promises. So here we are.

I’m kicking off this year’s series with bread. I bought a wreath-shaped baking pan that I wanted to try out and the holiday season seemed a pretty perfect occasion to break her in. Bear in mind though, you defintely don’t need a wreath shaped pan to bake these. You can always bake them on a pizza stone, or a large baking sheet and arrange them in a wreath shape. You could also just bake them in rows in a regular baking pan. I promise, it won’t affect the taste.

Orange and cranberry taste like Christmas to me. This dough is flavored with both, along with a warm holiday spice mix. After baking, I brushed them with an orange honey glaze, then after the glaze had set, drizzled on an orange icing.

Don’t they look festive? A pretty good way to start 12 days of Christmas goodies, if I may say so myself.

***************************************

Orange Cranberry Buns

Recipe Adapted from Bake from Scratch

Ingredients

For Buns

  • 2¼ cups dried cranberries
  • 1¼ cups warm no-pulp orange juice (180°F/82°C to 185°F/85°C)
  • 1½ cups warm whole milk (105°F/40°C to 110°F/43°C)
  • 6¾ teaspoons active dry yeast
  • ¾ cup granulated sugar, divided
  • 10 cups all-purpose flour, divided*
  • 1½ teaspoons  kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon  ground nutmeg
  • ½ teaspoon  ground allspice
  • ½ cup  unsalted butter, melted
  • 6 tablespoons, freshly squeezed orange juice, strained
  • 4 large eggs, divided
  • 1¾ teaspoons  orange zest
  • 1 tablespoon whole milk
  • ½ cup plus 3 tablespoons water

For Honey-Orange Glaze

  • ½ cup clover honey
  • ¼ cup freshly squeezed orange juice, strained

Icing

  • 1 cup powdered sugar
  • A tablespoon or two of orange juice

Directions

In a large bowl, combine dried cranberries and warm orange juice. Cover with plastic wrap, and let stand for at least 20 minutes, and up to overnight. Strain, discarding excess liquid.

In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Sprinkle ¼ cup (50 grams) sugar over yeast and milk. Let stand until mixture is foamy, about 10 minutes.

In a large bowl, whisk together 5 cups of the flour, salt, cinnamon, nutmeg, allspice, and remaining ½ cup of white sugar.

With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter, freshly squeezed orange juice, and 3 eggs. Transfer dough to a large bowl, and gradually add remaining flour mixture, stirring with a spatula or a wooden spoon until a soft dough forms. (Because this is such a large amount of dough, you will need to incorporate ingredients in a larger bowl.) Stir in drained dried cranberries and zest.

*Knead until smooth, about 8 minutes, adding more flour as needed. You may not need to use all of the flour; this varies depending upon the time of year and where you live. (But the dough should not be sticky by the time it’s ready.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place until doubled in size, about 1½ hours.

Meanwhile, make the honey glaze: In a small saucepan, bring honey and orange juice to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring constantly, until slightly thickened, about 2 minutes. Let cool completely.

Preheat oven to 350 degrees Fahrenheit. Either spray two wreath pans or line a 15-inch round pizza pan or stone with parchment paper, and spray with cooking spray.

Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 18 pieces, and roll each piece into a ball. Arrange balls on prepared pan in a wreath shape, leaving little space in between them. (You don’t have to make a wreath shape at all; these will bake just fine in straight rows as well) Cover with plastic wrap, then a damp kitchen towel and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 25 minutes. (Rolls will rise to edge of pan/pizza stone, but will not spill over during baking.)

In a small bowl, whisk together milk and remaining 1 egg. Brush tops of rolls with egg mixture.

Bake until golden brown, about 25 minutes. (Bread is done at an inner temp of 190 degrees Fahrenheit) Brush warm rolls with Honey-Orange Glaze. If desired, stir icing ingredients together in a small bowl and then drizzle icing over the buns once glaze had set.

Linking this post up to Fiesta Friday #356

Giant Blueberry Bun

Hi y’all. What a week.

On the plus side, America made the right decision in our presidential election. No matter what that toddler says or whines on about, it was a clear, fair and decisive election, and he lost. We’re going to have our first woman, and woman of color Vice President. Those are all reasons to celebrate.

On the other hand… there’s everything else that’s happened in the election’s wake. I’ve fluctuated a lot between immense relief and immense apprehension over the past week. Cooking and baking has helped.

Now seems like a good time to announce that I do intend to resume my annual 12 Days of Christmas baking series for 2020. In my hiatus last year, I skipped it. That was a huge mistake. The holidays just didn’t feel the same to me and I realized that baking is an integral part of my holiday experience. It truly lifts my spirits, and in a year like 2020 I think that we all should be doing everything we can to lift those as high as we can. I’ve already gotten a headstart and I’m really excited about this year’s recipes. So stay tuned for that to kick off towards the latter end of the month.

Today’s recipe I’ve actually had in my drafts folder for a long time. It was one I made before my hiatus and never got around to posting, which is a shame because it’s really VERY good. As you can see, fresh blueberries are baked right into the dough, then they burst creating those lovely pockets of fruity goodness. I usually will ice a bread like this, but it was honestly good enough for us without it. The brown sugar inside gets exposed from the swirls and creates a delicious, textural sugary topping that’s plenty sweet enough on it’s own.

I also think that it would also be great to cube up the leftovers, leave them to dry out overnight, then make this into an AMAZING bread pudding. Just a suggestion.

One last thing. Y’all, know that this has been the year from Hell for so many reasons and that it’s still not over yet. I know that the holidays are coming up and that large family gatherings are the norm. But please. Please.

Don’t do it. Only leave the house if you absolutely need to, and social distance. Wear a mask. Things are as bad with this pandemic as they’ve ever been in the US and if we don’t all act responsibly and like sensible human beings with compassion for someone other than ourselves, they’re only going to get much much worse. This is not false hysteria or fear-mongering; this is science. I’ll say it again and I’m going to keep saying it:

Wear a mask. Social distance. Stay safe.

*************************************************

Giant Blueberry Bun

Recipe Adapted from Bake from Scratch

Ingredients

  • 4 1/4 to 4 1/2 cups all purpose flour
  • 1/3 cup, plus 1 tablespoon white sugar, divided
  • 3 teaspoons active dry yeast
  • 2 1/4 teaspoons salt
  • 1 1/4 cups milk
  • 1 cup unsalted butter
  • 1 large egg

For Filling

  • 3/4 cup brown sugar (light or dark, doesn’t matter which)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 3/4 cup fresh blueberries

 

Directions

In a medium saucepan, heat 1/2 cup of the butter with the milk over low heat until it reaches 120-130 degrees Fahrenheit. Remove from the heat.

Sprinkle yeast on top of the warm butter-milk mixture. Sprinkle 1 tablespoon of the sugar on top of that. Allow to sit for 10 minutes until yeast is proofed and frothy.

In the bowl of a standing mixer (or a large regular bowl) combine 1 1/2 cups of the flour, the 1/3 cup sugar, and 2 teaspoons of salt. Beat the egg in a small bowl.

Add the butter-milk mixture and the beaten egg to the dry ingredients and use the paddle attachment (or a large fork) to stir just until combined. Switch to the dough hook (or continue using the fork). Continue to add flour to the dough in 1 cup increments.

Continue to add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location).

Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour..

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

Grease the bottom and sides of a 9 inch springform pan or baking dish.

In a medium bowl, stir together brown sugar, cinnamon, ginger, and remaining ¼ teaspoon salt. Make sure the remaining 1/2 cup of butter is softened.

Sprinkle flour on your clean work surface and turn out the dough. Lightly punch down and allow to rest for about 5 minutes. Roll out the dough to a rectangle, around roughly 10 inches wide and 12 or more inches long.

Use a small spatula to spread the softened butter across the rolled out dough, leaving a one inch border all around the edge. Sprinkle the brown sugar mixture on top of the butter; it will form a thick layer. Sprinkle the blueberries on top of that.

Starting from the shortest end closes to you, carefully roll the dough into a log. If any filling falls out, just tuck it back in. If the dough sticks to the counter, use a bench scraper to gently pry it up. When done rolling, pinch the dough to seal it closed. Dip a very sharp knife in water and gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers (kitchen shears will work for this too.)

Turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral. Press the halves together again at the bottom. Wrap the braid into a round, courounne shaped loaf.

 Carefully lift the loaf into the center of the greased cake pan.

Cover it with plastic wrap and a damp kitchen towel and allow it to rest until puffy and risen, about 45 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake on center rack of oven for 15 minutes. Loosely cover with foil, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 1 hour more. (Check it early though, mine baked fast)

Allow to cool for about 15-20 minutes on a wire rack before slicing.

Linking up to this week’s Fiesta Friday #354, co-hosted this week by Liz@Spades, Spatulas & Spoons

Sausage Gravy and Biscuits

I debated very seriously whether or not to do a post this week at all. In light of the tense and stressful circumstances in my country right now, I wondered if making a post about food would be tone-deaf, insensitive or whatever you want to call it. Apart of me still feels like it is.

On the other hand, the truth is that for me personally, finding ways to mitigate feelings of anxiety is to focus upon things that make me feel happy, relaxed or at least distracted. Cooking is my sport, and a huge stress reliever for me– that includes posting on this blog.

One thing I knew I wasn’t going to do if I did post today was pretend as though the election wasn’t happening, that it didn’t matter, or that I don’t feel very strongly about who I wanted to win. If y’all have been following me for a while, you probably already know how I feel about it. My fingers are crossed, my breath is held, I’m knocking on wood, and hopefully we will be swearing in a new president come January 2021.

But regardless of what happens in this election, I’ve resolved to keep an attitude of trying to plan for the worst, hope for the best, and to keep my head up. Y’all try to do the same.

It’s now November, and while that doesn’t necessarily mean colder weather for everybody, around this time of year I still find myself craving stick-to-your-ribs comfort food.

There can’t be many foods that are more stick-to-your-ribs (and in my case, the hips, thighs and derriere) than biscuits and gravy. It’s such a simple but satisfying dish and I’m surprised it took me this long to get around to putting together a recipe for it.

Making sausage gravy really isn’t complicated. You probably have most of the ingredients that you need in your house already, and the whole thing comes together in little under an hour. Biscuits do take a tad bit more effort, but ohhhh how worth it that effort is for these.

I’m telling y’all, sour cream does godly (or ungodly depending on how you look at it) things to biscuits. They rise SO high, and still come out SO light and tender. I was ready for the best nap of my life after I finished eating this; isn’t that the best indicator for how comforting and delicious a dish is?

Wear a mask. Social distance. Stay safe.

***********************************

Sausage Gravy and Biscuits

Recipe from Jess@CookingisMySport

Ingredients

For Sausage Gravy

  • 1 cup flour
  • 6 cups of milk
  • 3 cups water
  • 2 lbs ground pork sausage
  • 1 teaspoon oregano
  • 1 1/2 teaspoons ground sage
  • 2 teaspoons black pepper
  • salt (if needed, see note)
  • 1 tablespoon onion powder
  • 1 bay leaf

For Biscuits

  • 1 cup unsalted butter, frozen
  • 3 cups self rising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup firmly packed brown sugar (light or dark, doesn’t matter)
  • 1 cup sour cream
  • About 1/2 cup of buttermilk, plus more if needed

Directions

For Biscuits

In a large bowl combine the flour, baking powder, and brown sugar and stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream and buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 12 to 15 minutes.

For Sausage Gravy

Brown the sausage in a large skillet until no longer pink and formed into crumbles. Drain (but reserve the sausage grease!) and remove to a separate bowl.

In a large pot (I used my Dutch oven) over medium heat, pour in the flour. Stir with a metal spoon or spatula for about 1-2 minutes, just until you smell it start to toast. (Don’t let it get too brown, this is supposed to be a white gravy.)

Pour in the milk, water, oregano, sage, onion powder, black pepper and bay leaf.

(A thing to keep in mind: sausage is very salty on its own. In lieu of salt, I added a few tablespoons of the reserved sausage grease to the gravy so that it had both salt and meaty flavor. If you prefer to use salt, you can, but just be careful with how much you use.)

Bring the mixture up to a boil, stirring constantly until smooth. Lower heat to a simmer and allow to cook for an additional 5-10 minutes, tasting and adjusting for seasoning. It should begin to thicken into a gravy-like consistency.

Pour in the reserved sausage, stir and turn the heat down to low, allowing to cook for an additional 10-15 minutes.

Split the biscuits in half and serve with the gravy spooned on top.

Linking to Fiesta Friday #353

Lemon Ginger Sweet Rolls

When you’re the unofficial ‘designated cook/baker’ in your house, a part of the job is cooking to suit the tastebuds of your audience. Special requests excluded, it’s not all about you; gotta feed everybody. Plus, there’s no point in making something that you have to to eat all by yourself (I also can’t really afford to do that).

I think I’ve mentioned here before that my sister doesn’t like cinnamon rolls. I do. But I’m willing to compromise. So I’m always having to find and bake alternatives that satisfy both our tastebuds. This was one of them. Because one thing she does love is citrus, this was another.

Recently I’ve been doing a bit more baking with lemon and really enjoying it. Even though we’re in September and rapidly approaching fall, global warming has us still experiencing those intense summer temperatures. So it becomes a bit easier to still have a taste for the summer flavors, and we all know lemon is certainly one of them.

With my last citrus rolls, I went with a combination of orange, ginger and cardamom to great results. This time around, I only needed to make a couple of adjustments. Ginger and lemon is a classic flavor combination, so I decided to really go for it here.

The dough is flavored with lemon and ground ginger, but for the curd filling I decided to go ahead and add minced crystallized ginger, just to give it that added spiciness. You can always buy crystallized ginger from the store, but my personal recommendation is for you to just make it yourself. It’s easy, cheap, and you get more bang for your buck. There’s a tutorial on my Instagram page if you’re interested.

I mean, what can I really say about these y’all? You’ve got eyes. The lemon in both the dough and the lemon filling keeps the flavors fresh and sharp. The icing on top (that is perfectly optional by the way) of course adds sweetness, but then that ginger comes in to give it that spicy kick that offsets the sweet.

These are really, really, REALLY good and I don’t say that lightly. I did good.

****************************

Lemon Ginger Sweet Rolls

Adapted from a Previous Recipe on Cooking is My Sport

Ingredients

For the Dough

  • 2 teaspoons active yeast
  • 3/4 cup milk, warmed to about 100°F
  • 1/2 cup  (1 stick) unsalted butter, softened at room temp
  • 2 large eggs
  • 1/4 cup, plus 1 tablespoon white sugar, divided
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon Salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

For the Filling

  • 1 cup sugar
  • 1 lemon, zested
  • 4 tablespoons, (1/2 stick) unsalted butter, softened
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup fresh lemon juice
  • 1 cup candied/crystallized ginger, finely minced

For Icing

  • 1 cup powdered sugar
  • A few tablespoons fresh lemon juice
  • 1 lemon, zested

Directions

In a small bowl, sprinkle the yeast on top of the warm milk, then sprinkle the 1 tablespoon of white sugar on top. Allow to sit for 10 minutes until proofed and frothy.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, lemon zest and 1 cup of flour with the yeast mixture until smooth and combined.

Switch to the dough hook and add the remaining flour, along with the salt, ground ginger and nutmeg . Knead for about 5 minutes, until a soft slightly sticky dough is formed.

Sprinkle a clean work surface with flour and knead with your hands about 5 more minutes until the dough is smooth and pliable. Grease a separate bowl and punch the dough down into it, then flip it back up so that both sides are oiled. Cover the bowl with plastic wrap and a damp towel and allow to rest until doubled in size, about 90 minutes.

In the meantime make the filling: in the bowl of the standing mixer use your fingers to rub the sugar together with the lemon zest until fragrant. Add the butter and beat together with the paddle attachment until it’s creamy. Add the ginger and nutmeg. Slowly drizzle in the lemon juice until it’s thin, but still creamy. Refrigerate for about 30 minutes or until you’re ready to fill the rolls.

Grease a 13 x 9 baking dish. Turn the dough out onto a clean work surface and roll out to a large rectangle, about 10 x 15 inches. Use a spatula to spread the lemon filling on top of the dough. Sprinkle the crystallized ginger on top of the filling in an even layer. Roll the dough up from the long end tightly to keep filling from spilling out. Use a bench scraper or sharp knife to divide in half. Divide each half into 6 pieces so that you have 12 rolls. Arrange the rolls cut side down in the bottom of the baking dish. Cover the dish with plastic wrap and damp towel and allow to rise until doubled in size, about 90 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake rolls for 35 minutes or until dough inner temp reaches 190°F. Meanwhile, combine all of the ingredients for the icing together in a bowl. Pour/spoon some of the icing on top of the rolls as soon as they come out of the oven. Let sit for about 10 minutes before serving, but they are best eaten still warm.

Sharing at Fiesta Friday #193.

Sausage-Hashbrown Breakfast Casserole

When I get into conversation with people about my love of food and cooking, sometimes I’ll get questions about how I learned. Sometimes I get asked for advice as to how to help someone else, who isn’t a huge cooking fan, still become a better one.

I’ll tell y’all like I was told by the cooks I learned from: start with something simple. Something so simple, you would have to go out of your way to mess up.

Once you pull that dish off, practice it a few more times until you get comfortable with it. Maybe even so comfortable you don’t need the recipe itself anymore–you just throw the stuff together and it still turns out, because it’s just that easy. Once you reach that level of comfort, that’s when you can start experimenting and flex a few more of your cooking muscles.

Trust me, they’re under there.  You just gotta work em out a little bit more to see them.

Whether you’re an experienced or a novice cook, everyone needs to have a set of what I like to call ‘Go-To’s’ for the kitchen. Go-Tos are recipes that can be thrown together with minimal ingredients, minimal effort, and a minimal recipe and still turn out a perfectly satisfying meal.

Breakfast Casserole was one of the first simple recipes that I began practicing when I was first learning how to cook. It’s simple, it’s minimal, it’s nearly impossible to mess up. Because the recipe itself is versatile, there’s plenty of room for experimentation and variation in the ingredients. To this day, it’s one of my Go To recipes that I always find myself coming back to when I know I’ve got to cook something for dinner, but don’t feel like putting up much of an effort. Cause that happens, even to me.

A breakfast casserole is basically where you throw all of your favorite omelette fillings together, pour beaten eggs and milk over them, then bake it in the oven until it’s firmed up. All of us love different things in our omelettes, so that’s where the versatility of this recipe comes in. This exact recipe is what I like, but don’t feel as though it’s carved in stone; swap out the individual ingredients to fill it with whatever you prefer to eat in yours.

The most important thing to ensure that breakfast casserole turns out is to make sure you’re using enough eggs and milk to cover all of the solid ingredients in the pan. Too little liquid and the ratio of the bake gets thrown off and it won’t hold together when you cut into it.

That’s really all there is to it, y’all. This one goes into the “You Can’t Screw This Up Category” for sure, so I would recommend trying it out for yourself. It’ll brighten your day–or weekend.

**********************************

Sausage Hashbrown Breakfast Casserole

Recipe Adapted from Southern Living

Ingredients

  • 1 lb ground pork sausage (or turkey)
  • 1 lb spicy ground pork sausage (or turkey)
  • 1 medium onion, diced finely
  • 2 bell peppers, finely diced
  • 1 30 oz package of Frozen shredded hashbrowns (I used Trader Joe’s)
  • Salt and pepper, onion powder
  • 1 cup of shredded cheese  of your choice (I think Cheddar or Swiss would work fine for this)
  • 12 large eggs
  • 2 cups milk

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease an 11 x 13 baking dish.

Brown the sausage in a large greased skillet, until no longer pink. Drain and set aside in a bowl, but save about 1/3 cup of the sausage grease.

Pour a few tablespoons of the reserved sausage grease back into the skillet, then saute the onions and peppers in it until they are softened and have a bit of color to them. When they’re done, remove them to the bowl with the sausage crumbled and stir together. Set aside.

Prepare the hashbrowns according to the package instructions, using the remaining reserved sausage grease to cook the hashbrowns in, seasoning them generously with salt and pepper. When the hashbrowns are finished, stir them together with the sausage and veggies.

In a large bowl combine the eggs, milk, using a large whisk to stir until the yolks are all broken up. Season the mixture generously with salt, pepper and onion powder.

Spread the meat and veggie mixture into the bottom of the baking dish. Pour the egg mixture over the top, using a spatula to make sure the filling is coated and mixed in thoroughly with the eggs.

Place the baking dish on a sheet pan, then bake on the middle rack of the oven for 40-45 minutes, or until puffed/firmed up and the center is clean when pierced with a butter knife. In the last 15 or so minutes of cooking, sprinkle the cheese on top and move the baking dish up one row in the oven to help it brown more on top.

Sharing at Fiesta Friday #287, co-hosted this week by Jhuls @ The Not So Creative Cook and Rita @ Parsi Cuisine.