East Alabama Living Winter 2020

SAUSAGE STROGANOFF OVER BISCUITS
FOR CHRISTMAS MORNING
Laura McKay
Can prepare a day ahead and reheat Christmas
morning. If making ahead, wait to add the sour cream
just before serving.
1 clove garlic, minced
2 lbs. sausage
3 Tbsp. flour
2 cups milk
2 large onions, chopped
1 pack fresh mushrooms
4 Tbsp. butter
2 tsp. soy sauce
2 Tbsp. Worcestershire
Salt and pepper to taste
1 pint sour cream
Brown sausage well with garlic. Drain sausage
well and dredge with flour. Pour off grease in pan.
Return sausage and milk to pan and simmer until
slightly thickened. Set aside.
Sauté onions and mushrooms in butter. Add soy
sauce and Worcestershire, onions, mushrooms
and seasonings to the sausage cream mixture.
When mixture bubbles, add sour cream.
I make the mixture the day before and reheat.
Once the mixture bubbles I then add the sour
cream. Serve over biscuits. Can use frozen biscuits.
FRENCH TOAST WITH CREAM CHEESE
FILLING AND PRALINE TOPPING
Mindy McCain Smith
Make day before and bake Christmas morning.
1-2 loaves bread, not sliced
1 tsp. vanilla extract
8 large eggs
1/4 tsp. cinnamon
2 cups half & half
1/4 tsp. nutmeg
1 cup milk
Dash of salt
2 Tbsp. granulated sugar
8 oz. cream cheese, softened, use nearly the entire
package
Praline topping, recipe below
Slice bread into 1-inch thick slices; remove crust.
Place one layer of slices in a well-greased 9x13
pan. Place slices close together in two rows.
Spread layer of bread liberally with cream cheese.
Top with second layer of bread slices.
In a large bowl combine eggs, half & half, milk,
sugar, vanilla, cinnamon, nutmeg and salt. Beat
with electric mixer or whisk until blended, but
not too bubbly. Pour mixture over bread distributing
evenly. Cover with foil and refrigerate
overnight.
Next morning, preheat oven to 350 degrees.
Remove casserole from refrigerator and top
evenly with praline mixture. Bake for about 40
minutes or until lightly golden and set. Remove
from oven. May serve hot or cold. Serve with
maple syrup, if desired.
PRALINE TOPPING
2 sticks butter
2 Tbsp. light corn syrup (may substitute maple)
1 cup packed light brown sugar
1/2 tsp. ground cinnamon
1 cup chopped pecans
1/2 tsp. ground nutmeg
Combine brown sugar and spices in a medium
bowl. Cut in cold butter with pastry blender until
crumbly. Add nuts and syrup; combine until
evenly distributed.
EASY STICKY BUNS
Jessica Nicholson
1/4 cup sugar
1 tsp. cinnamon
3 Tbsp. butter
2 Tbsp. honey
2 Tbsp. water
1/4 cup chopped nuts
8 oz. can crescent rolls
2 Tbsp. butter, softened
1/4 cup sugar
1/2 tsp. cinnamon
1/4 cup raisins
Preheat oven to 375 degrees.
In a small saucepan, heat first 5 ingredients, stirring
until smooth. Stir in nuts.
Spoon 1 Tbsp. honey mixture into each of 12
ungreased muffin cups.
Separate crescent dough into 4 rectangles. Spread
each rectangle with 1/2 Tbsp. butter. Combine cinnamon
and sugar and sprinkle over butter. Dot
with raisins.
Starting with shorter side, roll up tightly. Cut each
roll into 3 slices.
Flatten slightly, press lightly into the muffin cups.
Bake 15 minutes, or until golden brown.
Cool in pan 1 minute, pour onto wax paper.
OVERNIGHT COFFEE CAKE WITH
CINNAMON PECAN TOPPING
Patricia Fox
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 eggs
CINNAMON PECAN TOPPING:
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon
Combine first 7 ingredients in a large mixing
bowl; add buttermilk, butter and eggs. Beat at low
speed of an electric mixer until dry ingredients
are moistened; beat at medium speed an additional
3 minutes. Spoon batter into a greased and
floured 9 x 13-inch pan. For topping, combine
cup brown sugar, pecans and cinnamon; sprinkle
over batter. Cover and chill overnight.
Bake, uncovered, at 350 degrees for 30 minutes
or until a wooden pick inserted in center comes
out clean. This cake may be baked immediately, if
desired. Makes 12 servings.
CITRUS SALAD WITH SPICED HONEY
Jessica Nicholson
1/2 cup honey
1 (3-inch) cinnamon stick
1 bay leaf
1 tsp. black peppercorns
1/4 tsp. dried crushed red pepper
4 whole cloves
3 medium sized oranges
3 mandarin oranges
2 Ruby Red grapefruit
2 limes
6 kumquats (optional)
1 (4.4 oz.) pkg. fresh pomegranate seeds
Toppings: extra virgin olive oil, fresh mint leaves,
sea salt
Bring first 6 ingredients and 1/2 cup water to a boil
over medium-high heat. Boil, stirring often, 1
minute. Remove from heat, and let stand 30 minutes.
Remove bay leaf.
Meanwhile, peel oranges, next 3 ingredients, and,
if desired, kumquats. Cut away bitter white pith.
Cut each fruit into thin rounds. Arrange on a serving
platter, and sprinkle with pomegranate seeds.
Pour honey mixture through a fine wire-mesh
strainer, discarding solids. Drizzle fruit with
desired amount of spiced honey, reserving
remaining for another use. Top with a drizzle of
olive oil, a handful of mint leaves, and sea salt.
SAUSAGE AND CHEESE
ON ENGLISH MUFFINS
Rose Ann Denson
These are great to have in the freezer.
1 lb. sausage
2 jars Old English Cheese
1 can chopped green chilies
1/4 cup oleo
English muffins
Brown sausage; drain. Place back in pan with
cheese, chilies and oleo. Spread on English muffins.
Can freeze. Place on cookie sheet. When frozen,
place in zip-lock bags. Remove from freezer
as needed.
MAPLE BACON
Haley Wilder
Good, thick-cut bacon
Grade A maple syrup
Preheat oven to 400. Line a rimmed baking sheet
with parchment. Place bacon side by side on a
baking rack on top of the parchment, making
sure the pieces do not touch.
Cook bacon until golden, remove from oven and
brush with maple syrup. Return bacon to the
oven to finish cooking. Watch it carefully so the
syrup crystallizes but does not burn.
Once bacon is cooked, transfer to another baking
rack.
EAST ALABAMA LIVING
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