Italian Sausage Biscuits

½ pound of mild Italian Sausage (or hot/spicey)
2 cups organic unbleached flour
2 teaspoons aluminum-free baking powder
½ teaspoon aluminum-free baking soda
1 teaspoon mineral or sea salt
¼ cup organic butter
1 cup buttermilk

Remove meat from sausage casing and brown. Set aside.

Place dry ingredients in a bowl and mix well. Cut in butter until crumbly. Mix in crumbled meat.

Gently fold in the buttermilk and create a soft dough and more flour if necessary. Roll out and cut into rounds or squares. Bake for 12 minutes or until done.

450 F degree oven


Recipe referenced in "Murder at Raven's Cove Marina." One of the recipes prepared by Ramona and Samantha of Ramona's Cafe.

www.victoriavickerswrites.com

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Italian Sausage Biscuits

October Musings and A Recipe - Pumpkin Loaf

I love the Fall. Even this far south there is a change in the temperature and in the environment. My plants aren't as thirsty as they were a month ago and the mosquitoes aren't so hungry either--even the air smells fresher. We may not have the vibrant colors of Vermont or Nova Scotia, but we try. Some folks adorn the front door with wreaths wrapped in artificial maple leaves of yellow, orange and rust, and entryways are decorated with freshly harvested pumpkins and dried corncob decorations. I'm about to make my first pumpkin treat for the season - Pumpkin Loaf. I thought you might like the recipe to try. Let me know what you think. Bon Appetit!

Pumpkin Loaf
(I try to use organic ingredients when possible and available)
Preheat oven to 350F

4 oz         Cream Cheese, room temperature
1/4  C       Unsalted butter, room temperature
1 1/4  C     Sugar
2             Eggs
1 C          Pumpkin (can)
1 3/4 C     Flour
1 tsp        Baking Soda
1/4           Baking Powder
1/2 tsp      Sea Salt or good quality salt
1/2 tsp      Ground Cinnamon
1/4 tsp      Ground Cloves
1/2 Cup     Chopped Walnuts or Pecans

Combine cream cheese, butter, and sugar in a mixing bowl - cream together. Beat in eggs, one at a time. Blend in the pumpkin.

In a separate bowl, combine the dry ingredients. Pour into bowl with the batter and mix well. Pour into a greased loaf pan and bake for an hour or until toothpick comes out clean. Allow to cool for 10 minutes then remove from pan and continue to cool on a rack. Enjoy with a cup of tea or coffee!

(I got a little sidetracked from book 3 of the Ramona Russet Series because of other writing projects. Slowly getting back to Murder of a Sculptor.)




Copyright 2017, Victoria Vickers

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October Musings and A Recipe - Pumpkin Loaf

Zucchini Bread

2  1/2 cups grated raw zucchini

1  1/4 cup organic sugar

3/4 cup sunflower oil

3 eggs

1 tsp organic vanilla extract

2 1/2 cups unbleached flour

2 tsp aluminum free baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1 cup chopped walnuts

Preheat oven to 350 F. Butter and flour a 9x5 inch loaf pan. Grate zucchini and set aside.

In a large mixing bowl, beat together:  sugar, oil, eggs, and vanilla. Fold in the grated zucchini.

In a separate bowl sift together the flour, baking powder, banking soda, salt, cinnamon, and cloves. Fold into batter mixture just until all moistened. Fold in the chopped nuts.

Pour batter into the prepared loaf pan. Bake for 1 hour and 10 minutes or until knife inserted into the center comes out clean. Cool before slicing. Enjoy with a cup of your favorite tea. 

Try to use as many organic ingredients as you can.

Adapted from the book:  Tea Time by Nancy Admon

please email me with any comments or questions:  victoriavickersbooks@gmail.com

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Zucchini Bread