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.