Baked Scotch Eggs (Traditional & Vegetarian)

Traditional Scotch Eggs (Baked)

6 large eggs, boiled and peeled
1 pound ground pork sausage
1/2 pound ground turkey sausage
Salt (as needed)
Sage, Pepper, Thyme and other desired seasonings
Flour
1 raw egg, slightly beaten
1 cup Panko crumbs

Grease a small cookie sheet.  Heat oven to 400ºF. Mix together the sausages and seasoning and salt.  If you buy pre-seasoned sausage, you may not want to add any seasoning or salt. Roll each boiled & peeled egg in flour, then mold 1/6th of the sausage mixture around each egg. Roll in beaten egg then in Panko crumbs.  Place on greased cookie sheet and bake in oven for 30 - 35 minutes until brown and done.

Vegetarian Scotch Eggs (Baked)

6 large eggs, boiled and peeled
1 can (16oz) chickpeas, drained and mashed
1 raw egg
1 T olive oil
1 T Onion powder
1/2 T Garlic powder
1 T Cumin
1 T Coriander
3/4 cup bread crumbs (seasoned if you wish)
1 raw egg, slightly beaten
1 cup Panko crumbs

Follow above directions, substituting a mixture of the chickpeas, oil, one egg and seasoning for the sausage mixture. Drizzle with olive oil.  Bake for 25- 30 minutes.

Pumpkin Muffins with Cream Cheese Sugar-Baked Topping

Sugar Topping
3/4 cups Brown Sugar
3T flour
1/2 tsp cinnamon
3T butter

Cream Cheese Topping
8oz Cream Cheese
1/4 cup White Sugar
1 tsp Vanilla Extract
1 Egg

Crumble together sugar topping in a bowl, set aside.  Blend cream cheese topping with hand mixer in a bowl, set aside.

Pumpkin Muffins
1 cup cooked Pumpkin
3/4 cup Greek Yogurt
1 Egg
3/4 cup Brown Sugar
1/4 cup Butter
2 tsp Vanilla Extract
2 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Cinnamon
3/4 tsp Nutmeg
1/4 tsp Cloves
1/2 tsp Ginger

Mix together dry ingredients and wet ingredients in two separate bowls.  Combine dry and wet thoroughly.  Place into prepared medium sized muffin tins, top with cream cheese topping and then with sugar topping.  Bake at 375ºF for about 25 minutes or until poke comes out clean.

Harvest Pumpkin Scones

These are fabulous! Like most of the bread photos on my two blogs, Dave made these great little flaky, sweet scones.   The recipe is from the King Arthur Flour website with the alternative of using miniature chocolate chips in the place of the crystallized ginger. SO GOOD, especially with black tea or coffee.

Soft Homemade Pretzels

Dave has been doing all the bread baking for our family over the last couple of years. He has become quite an expert in making Croissants and Foccacia.  He also does Rye bread, Pumpernickel, French baguettes,  Pretzels, Brazilian Cheese Bread, Whole Wheat Breads, and all kinds of Artisan breads.  You'll find many of these recipes and photos on this blog and my other blog here.  Coming soon to my Little Sugar on the Weekend blog: a video of Dave showing how to make Croissant dough and Pain au Chocolat.  The recipe for these pretzels will be posted soon.  Check back here.  Thanks!

Brazilian Cheese Bread

 

Brazilian Cheese Bread is so easy to make.  The little cheesy rolls are usually served at Brazilian Grill restaurants. Dave makes them frequently and the entire family loves them. They are made in a blender and poured into a miniature muffin tin. You must use tapioca flour to get the right chewy texture.  Tapioca flour is found at the grocery store on the baking isle next to other specialty flours (such as corn flour and cracked wheat).

Brazilian Cheese Bread (Dave's Recipe)

1 egg

1/3 cup olive oil

2/3 cup milk

1 1/2 cups tapioca flour

1/2 cup grated aged Parmesan cheese (or Swiss cheese)

Grease mini muffin tin and preheat oven to 400ºF. Place all ingredients in a blender.  Blend until smooth. Pour into 16 mini muffin tin holes (fill to full because they are supposed to pop over the top).  Bake for 15-20 minutes until puffy and slightly brown (as in the above photo). 

Chicken Stroganoff