• comingsoon

HEATHER STANFIELD WILKINSON

  • comingsoon

vanilla syrup

This is better and infinitely cheaper than store-bought, especially if you make your own vanilla extract.

  • 2.5 cups water

  • 3/4 cup light brown sugar

  • 2 cups white sugar

  • 1/4 cup vanilla extract

Add first three ingredients to a pot. Bring to a rolling boil. Once boiling, cook for 10 minutes. Turn off heat, cool at least one hour before adding vanilla extract. Store in a bottle in the fridge.

tags: drinks, vanilla, syrup
categories: drinks
Thursday 05.26.22
Posted by Heather Stanfield Wilkinson
 

sausage balls

  • 1 lb breakfast sausage (loose, no casing)

  • 1 lb shredded sharp cheddar cheese

  • 2 cups bisquik or self-rising flour

  • 2 tbsp dry mustard powder

  • 1 tsp dried thyme

  • 1 tsp paprika

  • milk

  • 1/4 tsp cayenne pepper (optional)

Preheat oven to 375F.

In a stand-mixer fitted with a dough hook, add all ingredients except milk. Turn mixer on low to start combining everything. While mixer is running, add 1 tbsp milk at a time until the dough just comes together. Dough shouldn’t be wet at all.

Using a food disher, scoop dough onto a nonstick baking sheet. Bake until bottoms are quite brown and tops have browned some. For a #30 disher (1 oz), 20-24 minutes.

NOTES

  • make them smaller for a party snack (0.5-0.75 oz) but they’ll cook faster

  • hot sausage is tasty but leave out the paprika and cayenne

  • can probably freeze the balls prior to cooking but I haven’t tried

tags: sausage, cheese, snacks, breakfast
categories: breakfast
Thursday 05.26.22
Posted by Heather Stanfield Wilkinson
 

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