Turkey breakfast sausage ~

A very savory breakfast

Why not spinach at breakfast?  I like it.  The kids...not so much.  My picture focus is poor enough, adding spinach at least makes it better than a picture with just a patty on a plate.  


Ground turkey was on sale this week at Safeway's $5 Friday.  Three pounds for $5.  That is a heck of a price, easy on the budget.  I struggle with the other side of the coin that says it's not great animal farming practices.  I do have to pick and choose when the food cost allotment is sparse.  Moving on past the guilt...temporary as it is...


Turkey meat being as lean and dull as it can be, it needs help.  I've wanted some sauage lately, and at this price I decided now was the time to try adding spices to make a quickie sausage flavored ground turkey while saving money.   How wrong could it go.  :)  It went really well.    I wandered the web for spice recipes...picked what I like and played with amounts.  I had to add fennel...a favorite of mine in sausages.  I also had to purchase something I've not had in my kitchen in decades.  Onion and garlic powders.  They won't be staples, I feel lazy using them, an illogical feeling.


Turkey breakfast sausage ~
Part of Menu Plan Monday

1 tsp. dried sage
1/4 tsp. nutmeg, fresh grated
1 tsp. thyme
1 tsp. kosher salt
1 tsp. fennel seeds
1 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne
1 lb. ground turkey

• Mix spices, fold into turkey meat.
• Cook as desired.

Notes -

I did add salt to the exterior of the patty after forming, it needed a little extra boost of salt.  I used olive oil, patty form, medium low heat, saute pan.

Happy morning to you ~ will you choose love today.


xoxo
Until another time.

Sour cherry scones ~ pretty in pink

Clapping my hands like a little kid!!  I love myself!  Sour cherry scones.  The only way I would be happier is if someone made them for me, still using this recipe.  No.  No, no, no, no.   I want to make them.  That makes me happiest.  Yep, yep, yep.  I wanna bake for the world, feed my spirit.

This is one of those things that ups my challenge of resisting more than one...I like eating these quite a bit.  


Sour cherry scones ~

2 c. flour
1 T. baking powder

1/2 c. sugar
1/2 tsp. salt
6 T. butter, diced
2/3 c. heavy whipping cream
1 tsp. vanilla
1 egg
1 c. whole frozen sour cherries, not thawed.  After measuring, slice them.  

• In a separate small bowl, beat egg until nicely loose, add vanilla, add cream.  Set aside.
• Mix flour, baking powder, sugar, salt in a mixing bowl.
• Cut in butter.  Either by hand or mixer with a paddle attachment.
• Add wet ingredients, mix until almost combined.
• Add the frozen cherries, mix just until incorporated.
• Remove to a floured surface.  Pat to a height of an inch or more.  Cut in six wedges.
• Brush tops with cream, sprinkle with sugar.
• Bake at 400 degrees for 18-25 minutes, depending on the cold status of the frozen berries, how dark you like your scones.  Touch them in the middle, they will spring back when done.

Toodles ~
xoxo

Blueberries on Blue Monday ~

Nicholas waited long enough

My fingertips remain scented with clove and cinnamon.  It’s early on a Monday and individual coffeecakes are due at for delivery to a coffeehouse soon.  Blueberry, with brown sugar, softly spiced.  I am making an extra batch for our home today, feeling the need to nurture and comfort, feeling a little lost this morning.  I know food and baking is merely the substitute, but busy hands and giving to others make for a lighter mind, if only temporary.  Baking holds so much emotion for me, it always has, with gratitude for all it's meanings.

Blueberry spice coffeecakes

1 ¾ c. flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves

1 c. brown sugar
2 T. white sugar
8 T. unsalted butter, softened
1 tsp. vanilla
2 eggs
½ c. buttermilk
1 - 1 ½ blueberries, frozen is fine.


Preheat oven to 350, 375 if you prefer.  I waffle between the two, depending on my time line.
Line six 4” cake pans with parchment or simply butter and flour.

• Mix the dry ingredients, set aside.
• Cream the butter and sugars.  Add the vanilla.
• Add the eggs, one at time.  Blend thoroughly before adding the second.  Cream to lightness.
• Alternate in thirds, the flour and buttermilk, starting with the flour.
• Fold in berries, frozen is fine. 
• Divide batter into pans, top with steusel, if desired.

Bake for 40-60 minutes.  This will depend on your oven temperature and if the berries are frozen.  A touch to the middle to test - if it springs back, they are done.  If using parchment lined pans up the side, remove the cakes to a rack.  If no parchment was used, cool five minutes before inverting to remove cakes.

Beautiful gift, beautiful indigo tinted fruit.

Individual packages of warm sweets

A nice place to share on a Monday