Homemade Gravy Mix

The kind of gravy I generally make combines a flour roux with meat dripping and broth or milk. But, I decided to try making a seasoned flour gravy mix that used pantry staple and is ready to use . . . even when there are no pan drippings. I made a smaller sized batch in the experimental stage but the recipe can be doubled or tripled.

 

Homemade Gravy Mix 

1 cup all-purpose flour

3 tablespoons bouillon powder (a dehydrated, concentrated flavor available in beef, chicken or vegetable) 

3/4 teaspoon white pepper

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

 

To make gravy mix: Combine all listed ingredient. Transfer mixture to an air-tight container and store at room temperature (cool, dry place) for up to a year. 

 

To Use Gravy Mix to MAKE GRAVY:

2 tablespoons salted butter, or meat drippings from turkey, pork, or chicken

2 tablespoons gravy mix

1 cup broth 

1.  In a medium saucepan over medium heat, melt the salted butter (or heat the  meat drippings,). 
2. Whisk in the dry gravy mix, creating a roux. Continue to whisk and allow the roux to cook a minute or two to avoid a raw flour taste.
3. Slowly pour in the broth, whisking constantly to break up any clumps.
4. Heat the mixture until it reaches a simmer. Continue cooking until the gravy thickens enough to coat the back of a spoon (approximately 5 more minutes).
5. Remove the gravy from the heat and let it rest. The gravy will continue to thicken as it cools.

Stuffin' Muffins

Not sure what to call this dressing recipe baked in muffin tins.  Racheal Ray called them “Stuffin’ Muffins” so I’ll just go with that name. I made a batch to go with a roasted chicken, mashed potatoes and green beans . . . and gravy, of course. Baking the dressing individually ensures that each serving is crisp on the outside and tender on the inside. Definitely no soggy dressing! This batch made 8 cups so I baked 6, served 4 (we had guests), had 2 baked ones for leftovers the next day and added 2 unbaked cups to the freezer for use at a later time. 

This recipe is also a great way to use up leftover bread while adding an interesting  bread-based component to a meat and potato type meal. Another use for leftover muffins: split in half, toast and top with creamed chicken or turkey . . . or a poached or fried egg.

 

Stouffin’ Muffins  Makes 8 muffi

10 ounces bread (ciabatta, French bread, any leftover bred on hand),cut into 1-inch pieces

1/2 stick(4 tablespoons) room temperature butter, divided

3 to 4 ounces bulk breakfast pork sausage

1 cup finely chopped yellow onion

1 cup finely hopped celery

3/4 teaspoon koshet salt   

1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage 

1/4 teaspoon dried thyme   

3/4 teaspoon black pepper 

1/4 teaspoon dry mustard 

1 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/4 cup chopped celery leaves

2 large eggs, beaten

1 1/4 cups chicken broth.stock (or beef broth  could be used if serving muffins with beef)

 

1. Grease the cups of a muffin tin with 1 tablespoon of the butter.(I used a  6 cup muffin tin and 2 custand cups.  Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)
2. Preapare bread: Heat y oven to 250℉. Arrange the bread pieces between on a  half sheet pan and bake in the center of the oven for 1 hour. The bread should be crisp and dried without browning. Transfer to a large mixing bowl
3. Cook t\sausage in a medium sized cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon or potato masher; cook until the fat has rendered out, and the sausage is browned, about 6 minutes.
4. Add remaining butter to the skillet of sausage; then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Remove from heat and stir in the parsley and celery leaves. Cool for 5 minutes and add to bowl of bread; mxi to combine 
5. Combine the eggs and broth in measuring cup or bowl, then add to the bread bowl mixture  in two installments, allowing the first to be absorbed before adding the second.
6. Retrieve the buttered muffin tin from the fridge and using an ice cream or cookie scoop (or large spoon) fill the muffin cups, evenly distributing amongst the cups and shaping roughly into mounds.
7. Tear a piece of aluminum foil (large enough to cover the muffin tin), spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate for several hours, overnight, or up to two days. 
8. When ready to bake, preheat oven to 350℉. Then remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.
9. Remove and cool for at least 15 minutes on a cooling rack. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.

Cranberry-Walnut (small batch) Bundt Cake

The goal was to make a celebratory cake for a small group so my small bundt pan from Aldi’s was the solution. When experimenting earlier, I discovered  that half a regular sized bundt pan cake recipe  is the perfect amount for my small cake pan. So, I make slightly modification in Mavis Butterfiled Cranberry Sour Cream Coffee Cake—turning it into a birthday cake. 

Cranberry-Walnut (small batch) Bundt Cake  Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powderet sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
   
   
   
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon cake batter evenly into the prepared tube pan and smooth to create an even top.
   
   
   
8.  Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

For another small batch bundt cake recipe, click on Small Batch Applesauce Bundt Cake. 

Recipe without photos . . . Cranberry-Walnut (small batch) Bundt Cake   Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon ccake batter evenly into the prepared tube pan and smooth to create an even top.
8. Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

Wheatland’s Frozen Strawberry Fluff as featured in KANSAS! Magazine

Wheatland Cafe and Catering was featured in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue). Located  in Hudson, Wheatland's is definitely a testimony of the love, dedication and hard work that has been poured into it for 36 year . . . and fits right into this issue's theme: To Kansas, With Love. Article titled "The Secret Ingredient" is located on p. 58-62.

Wheatland old-fashioned strawberry fluff is the most popular salad on their salad bar. Served frozen, it has a soft-frozen consistency and a creamy texture. Functioning as either a sweet salad or a dessert, it’s an airy spoonful of nostalgia for many diners.  Wheatland ‘s recipe used double the ingredients as the adjusted size that follows. 

Wheatland’s Frozen Strawberry Fluff 

Yield: About 18 (½ cup) servings

INGREDIENTS

2 egg whites*

1/2 tablespoon (1 ½ teaspoons) lemon juice

I/2 cup granulated sugar 

8-ounces frozen unsweetened strawberries, thawed

1 (8-ounce) tub thawed Cool Whip® whipped topping

 

DIRECTIONS 

1.   In the work bowl of an electric mixer, add the egg whites, lemon juice, sugar and strawberries. Using the whisk attachment, blend the ingredients on high until stiff peaks form, about 3 minutes. 

2.   Fold in whipped topping. 

3.   Store in a freezer-safe container, seal and freeze overnight. (Note: The salad is very fluffy before freezing but compact some during freezing.

4.   Serve frozen. 

* The Center for Disease Control recommends using pasteurized eggs in recipes that do not involve cooking to reduce the risk of Salmonella infection.

Note:  While it is easier to separate whites and yolks when the egg is cold, egg whites at room temperature whip up to the fullest volume. It is ideal to separate eggs when cold and then allow the whites to come to room temperature (about 65 to 70 degrees F) before whipping.

 

Hudson Cream Flour Biscuits with self-rising flour as featured in KANSAS! Magazine

Biscuit photo from Hudson Cream website.

The Stafford County Flour Mill, located in Hudson, Kansas has been in operation since 1905. The independently-owned flour mill produces short-patent Hudson Cream Flour and is the flour of choice for many throughout the country. The bakers at nearby Wheatland Cafe and Catering use it for their chicken fried steak breads, in handmade rolls and desserts such as their seasonal apple dumplings. The flour mill garnered a side bar in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue); it was a part of the. article titled "The Secret Ingredient" located on pp. 58-62.

For the article, they provided their biscuit recipe (p, 59) that’s made with Hudson Cream Self-Rising Flour which contains  a touch of salt and just the right amount of baking powder, and is touted as “the flour that true biscuit makers swear by.” The recipe is from the mill’s website (hudsoncream.com) that also includes many other recipes, a complete listing of their products (including mixes) and a detailed history of the Stafford County Flour Mill. 

Hudson Cream Flour Biscuits with self-rising flour

Yield: About 1 dozen 2-inch biscuits

INGREDIENTS

2 cups Hudson Cream Self Rising Flour®

1/3 cup shortening

3/4 cup milk

DIRECTIONS 

1.   Cut shortening into flour until mixture resembles coarse crumbs.

2.   Add milk; stir until dough clings together.

3.   Place dough on a lightly floured surface and gently knead 4 or 5 times.

4.   Roll out to 1/2- inch thickness. Cut into rounds using a 2-inch cutter (or cutter of your choice.)  

5.   Place on ungreased baking sheet with sides touching. 

6.   Bake in preheated 425 degrees F. oven for 15 minutes, or until golden brown. 

Peppermint Red Velvet Cupcakes

I made this small batch of festive Red Velvet Cupcakes for Dawn James’ birthday dinner and celebration it’s a recipe from the  Dec. 2025-Jan 2026 issue of Food Network . Magazine. The recipe says it makes 12 but my yield was 8.

 

Peppermint Red Velvet Cupcakes  Makes 8 to 12

Cupcakes:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable oil

½ cup milk

1 egg

¾ cup granulated sugar

1 tablespoon white vinegar

1 tablespoon red food coloring

1 teaspoon vanilla

1 teaspoon peppermint extract

Frosting:

1 ½ sticks softened butter

2 ½ cups powdered (confectioner’s) sugar

Pinch of salt.

½ teaspoon vanilla

½ teaspoon peppermint extract

1 to 2 tablespoon milk

Optional: red sugar / white chocolate Christmas trees tinted green* & sprinkled with nonpareils

1. ICupcakes: Whisk together dry ingredients: flour, cocoa powder, baking soda and salt in a bowl. n a larger separate bowl, whisk remaining ingredients.
2. Whisk the dry ingredients into the wet ingredients.
3. Divide batter among 12 lined muffins cups.
4. Bake in a preheated 350° F oven for 20 to 25 minutes – until toothpick inserted in the center comes out clean
5. Frosting: Beat butter with powdered sugar and a pinch of salt on low speed. Add flavorings and beat on medium-high speed until creamy. Beat in milk unitl fluffly.
6. Pipe or spread frosting on cupcakes.
7. Decorate as desired.   
   
   
   

*To make white chocolate Christmas tree:

Melt the white chocolate using microwave or using a double boiler.

Mix in green food coloring if desired.

On parchment paper — arrange toothpicks (1 per tree) and  pipe a zig-zag shape for the tree over each toothpick, leaving a wooden based to insert into the cupcake

Add nonpareils while the chocolate is still soft.

Gingerbread Cut-Out Cookies

Classic warm spices and molasses combine to create tasty and easy-to-roll gingerbread cookies. 

Gingerbread Cut-Out  Cookies

3 ¼ cups all-purpose flour + more for rolling out the dough

1 ½ tablespoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon table salt

¾ cup (1 ½ sticks) butter, softened

¾ cup packed light brown sugar

½ cup molasses

1 large egg

 

For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
2. Add egg and beat until combined.
3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
   
   
   
4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
   
   
   
5. Preheat over to 350° F.
6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
   
   
   
8. 
   

   

   
   
9. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
10. If decorating, let cookies cool completely and then decorated.
    
    
     Recipe without photos .  . . Gingerbread Cut-Out  Cookies

    3 ¼ cups all-purpose flour + more for rolling out the dough

    1 ½ tablespoons ground ginger

    1 ½ teaspoons ground cinnamon

    ½ teaspoon ground nutmeg

    1 teaspoon baking soda

    ½ teaspoon table salt

    ¾ cup (1 ½ sticks) butter, softened

    ¾ cup packed light brown sugar

    ½ cup molasses

    1 large egg

     

    For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

    1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
    2. Add egg and beat until combined.
    3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
    4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
    5. Preheat over to 350° F.
    6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
    7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
    8. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
    9. If decorating, let cookies cool completely and then decorated.