Recipe for sausage and biscuits

Make your favorite biscuits in the oven-I’m a Pillsbury gal

brown ½ lb. of ground sausage (you can brown all of it and freeze it for next time)

In a separate pan melt 4 tablespoons of butter then

add 4 tablespoons of flour-whisk next

add 4 cups of milk over medium heat

Continue to whisk so it doesn’t get lumpy

Add salt and plenty of pepper.

Combine sausage-simmer

scramble eggs

Finally, stack in this order-Biscuits-sausage gravy mix-scrambled eggs.

Top with cheese-optional

Apple Pie

Grams would never give out this recipe. She swore Maple to secrecy. Just remember when peeling your apples save the cores and the peels.

Apple Cider Vinegar

Depending on how many apple pieces you have left over will change how much sugar you use. If you have made a pie, and have about 6 apple cores and peels, place those in a jar with 1 cup of sugar and two cups of cold water. If you are using something bigger than a mason jar use more water and sugar. Cover with a cheesecloth and store in a dark place for three weeks. Uncover, drain the apple pie pieces and put liquid back into same container covered with the same cheesecloth, into the same dark place. Let it sit for an additional two to three months.

Apple Crisp

Grease 9×13 glass pan

Peel and slice apples. I like to use at least two different varieties, usually Jonagold and golden delicious.

Mix six cups of apples with 1/4 cup orange juice.

In a separate bowl mix 1 cup sugar, 1 stick butter (not softened), and 1 cup flour into small pea sized bits. Mix in 1 and 1/2 teaspoon cinnamon.

Put apples in greased pan, and spread your mix over top.

Bake at 375* for 45 minutes or until the liquid bubbles.

Recipe courtesy of Mindy Patterson with Patterson Fruit Farm in Chesterland, Ohio http://www.pattersonfarm.com/