In a skillet, brown ground beef with onions and mushrooms, crumbling as it cooks. Add pepper, beef base and flour and stir to combine. Add water. Stir over medium high heat, until thickened to desired consistency.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
This is a rich, thick, meaty gravy to put over your biscuits in the morning. It only takes about 25 minutes, start to finish, if your oven is preheated and you have the biscuit mix all mixed ahead of time. This is the recipe I use: https://www.cherylsrecipes.net/recipe/buttermilk-drop-biscuits/ This is also good over top of scrambled eggs or omelettes.
Cook and crumble sausage in skillet. When that is finished cooking, add flour and stir in. Add milk and pepper. Cook, stirring constantly, until thickened as desired. If it becomes too thick, you can add more milk to thin it out.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
If you are making biscuits to go with this, get those in the oven first. This cooks quickly.
Chicken tenderloins, dredged in flour and browned, topped with sauteed onions and mushrooms, then covered with a Marsala and chicken broth sauce, and a blend of mozzarella, Parmesan and Asiago cheeses melted on top. What’s not to love about this?!
Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2"). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
Meanwhile, in another cast iron skillet (mine is 10"), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Preheat oven to 275. Grease and flour a 9x13" pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp. vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 tsp. vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Recipe Notes
These were the notes for this recipe: This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
This is for the die-hard cheese lovers! If it is too strong for your tastes, go with a mild or medium cheddar instead or substitute with your favorite cheese! We have sometimes added Swiss, Provolone, Pepper Jack and others to the recipe.
Of course, if you don’t have a wheat allergy or intolerance, you can use all-purpose flour and semolina macaroni in the same proportions as the recipe.
Fill a medium sized saucepan with water for cooking macaroni. Turn on heat to high. When it boils, add macaroni and cook according to package directions. Do NOT overcook the macaroni!
Meanwhile, begin cubing the cheese. Melt butter in a skillet. Add flour and stir to make a roux. Add 1 1/4 cups milk and stir, cooking on medium heat, to thicken. Add cheese cubes. Stir until melted and sauce is smooth. You can add a little extra milk if you think it is necessary. Combine the cheese and cooked macaroni. It may seem a little thin at first, but if you let it sit for 5 minutes, the macaroni will absorb a lot of the liquid and it will be a nice consistency.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Mix first five ingredients and shape into 3/4" thick patties (about 10). Bake meat patties at 375 for 20 minutes. Transfer to baking dish.
In large skillet, saute onion in a little oil. Add mushrooms when onion starts to cook. Stir in flour to thicken. Add water and beef base and stir over medium high heat until thickened. Pour over meat patties and bake at 350 for 30 minutes. (This can also be done on the stove over low heat. Stir frequently.)
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Be careful of the beef broth if you are avoiding wheat or soy. I use Better than Bouillon Organic beef base and, for this recipe, I use two times the amount suggested on the jar for 3 cups of beef broth.
If you don't need gluten-free or wheat-free, go ahead and use all-purpose flour and regular breadcrumbs.
I used a 3 oz. scoop for the meat mixture and ended up with 11 patties plus about a half sized one.
A very easy biscuit recipe baked in Lodge cast iron biscuit pan. The flour mixture can be made up ahead of time, cut the butter in, then refrigerate or freeze until needed. Then just add the buttermilk, drop biscuits into pan with an ice cream scoop and bake.
These are great with sausage gravy: https://www.cherylsrecipes.net/recipe/sausage-gravy/
This recipe works great in a mini muffin maker. This size works better for us since it is usually just the 2 of us, so we don’t really need 7 enormous biscuits between us. It also worked out great for Christmas morning when the oven temperature for the biscuits was 100 degrees warmer than the oven temperature for our egg casseroles. We really like how the edges come out kind of crunchy.
In a bowl, stir dry ingredients together.
Cut in butter to coarse crumb stage.
This can be covered and stored in the refrigerator or freezer at this point.
Add buttermilk. Stir just until blended.
Drop dough into Lodge biscuit pan, using 3 oz. scoop.
Bake 15-18 minutes in 450 degree F oven. Serve warm.
This works great in a mini muffin maker. Use 164 g. of mix and 100 g. (7 T.) buttermilk.
Use 1 oz. scoop and cook for 6-7 minutes.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great.
Place a cast iron dutch oven into oven and heat to 450 degrees F. Heat pot for 30 minutes. Meanwhile, pour dough onto heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough. (Don't worry if the shape is ugly at this point. It will even out in the baking process.) Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
