1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits|Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved. Gradually stir in milk. Cook
until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.
2 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 can crushed pineapple — 8-oz, drained
2 cups carrots — shredded
1/2 cup coconut — dried,shredded
1 cup walnuts, black — chopped
cream cheese frosting:
1/4 pound butter or margarine
8 ounces cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar — sifted
1 teaspoon orange juice
1 teaspoon orange peel — grated, fresh
|Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat
oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt
together; set aside. In a large mixing bowl, beat eggs. Add oil,
buttermilk, sugar and vanilla; mix well. Add flour mixture, drained
pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then
pour into pans. Bake for 55 minutes or until toothpick inserted near
center comes out clean. Frost with cream cheese frosting; refrigerate
cake. Frosting: have butter (or margarine) and cream cheese at room
temperature; cream together until fluffy. Add vanilla, powdered sugar,
orange juice and peel. Mix until smooth.
1/2 Cup Lukewarm Water
1 Tbls. Sugar
1 Package Active Dry Yeast
3/4 Cup Lukewarm Milk
1/2 Teas. Salt
1/4 Teas. Baking Soda
2 1/2 Cups Flour
Yellow Cornmeal|In an 8 oz. measuring cup, stir together first 3 ingredients; let mixture
stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs.
warm water. In medium bowl, combine milk, salt and soda−water mixture
with 1 cup flour, beating with wire whisk until smooth. Beat in yeast
mixture and then remaining flour, using a sturdy spoon. Batter should
be thick and sticky but smooth, with all flour thoroughly dissolved. Put
dough in 2 small pie pans that have been sprayed with non−stick spray and
dusted with cornmeal. Cover with wax paper or plastic wrap that has also
been sprayed. Let rise about an hour.
Remove plastic wrap and discard. Spray tops of buns with non−stick spray
and bake on center rack at 375F about 20 min. or until golden brown.
Let rolls cool in containers on a rack for 20 min. Spray tops with more
non−stick spray to keep crust soft. Let cool 1 hour before slicing and
filling with sandwich meats and cheeses.