Easy Breakfast Sausage Patties

I have a sweet little cookbook with lots of great breakfast and brunch recipes. It’s called The Bed and Breakfast Cookbook and Daughter Margo gave it to me as a gift a long time ago. It has an excellent recipe for homemade sausage that I will share with you at some other time…after I’m home from this trip and can put my hands on that cookbook!!

In the meantime, here’s another delicious homemade sausage that I’ve made many times. Printed it off the internet several years ago but I don’t know where it originated.  If I ever find out, I’ll post the link.  In any case, it’s really good.  It’s a little different in that it has a little heat to it from the red pepper flakes.  Just enough…


Breakfast Sausage Patties

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 Tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

In a small bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well

Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

Saute the patties in a large skillet over medium high heat for five minutes per side, or until internal pork temperature reaches 160 degrees F. (70 degrees C)

If you just cannot wait for me to post the sausage recipe from the Bed and Breakfast Cookbook that I mentioned, check it out at this link:

The Bed and Breakfast Cookbook: Recipes for Breakfast, Brunch, and Tea-Time

Fat Tuesday Recipe Links

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Alas, I haven’t created any recipes for Fat Tuesday.  We’re in Washington state until the first of March so I’m kind of out of my element.

BUT I figure the next best thing is to share some links to Fat Tuesday recipes of other Foodbuzz Food Bloggers!

For Fat Tuesday breakfast I don’t think you could go wrong with Baking Serendipity’s Fat Tuesday Pancakes featuring several delicious looking pancake recipes plus a Blood Orange Sauce which would be divine over any of the recipes.

How about Bananas Foster…That Skinny Chick Can Bake has posted this New Orleans style dish.  She mentions in the post that “…This easy, yet decadent dessert was created in 1951 by Paul Blange at Brennan’s Restaurant”.

The Brown Eyed Baker is sharing her recipe for the Traditional King Cake.  It’s a “yeasted sweet dough spread  with cinnamon sugar filling and rolled up into a circle.”

For the entree?  Well, Jefferson’s Table has a delicious looking Shrimp Etouffee.   It’s served with Lemon-Mace White Fluffy Rice.  Mmmm.

So Happy Fat Tuesday…go enjoy these treats before tomorrow…then, let the fasting begin!

Thanks to Flickr photographer Garland Cannon  for the King Cake artwork.

Cookies for your Valentine

I call these cookies Cherry Almond Butter Cookies.  They’re simply delicious!  Almost a shortbread, actually.  That buttery, almond taste is velvety smooth.  The almonds and dried cherries give them a chewy and crunchy texture all at once.  It’s a recipe inspired by a chocolate chip cookie recipe on a Land ‘O Lakes butter package.  You can find that recipe HERE.

I first made them as a challenge for Squidoo.  We were asked to create a recipe for Valentine’s Day and this was my entry.  Since I loved the texture and the buttery taste of that cookie (without the chocolate)  I thought using pure almond extract instead of vanilla and dried sweet cherries and almonds instead of chocolate would be perfect.  I modified some of the ingredients and made a drop cookie that was as delicious as I imagined it would be!

Today I decided to try my hand at rolling out the chilled dough and cutting the cookies with a heart shaped cookie cutter.  Worked like a charm!

Two recipes in one.  Love it.

Cherry Almond Butter Cookies

1-1/2 cups softened butter
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 eggs
1 teaspoon pure almond extract
4 cups all-purpose flour
1 teaspoon Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces dried sweet cherries (about 1-1/2 cups)
1 cup sliced almonds

2 cups sifted confectioner’s (powdered) sugar
2 or 3 tablespoons water


Preheat oven to 375 degrees F.

Finely chop the dried cherries and set aside. Lightly chop the sliced almonds. Set aside.

In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.  In a large bowl, combine the butter and both sugars and beat at medium speed until very creamy, scraping bowl once or twice.

Turn mixer to low speed and gradually add the flour mixture until well mixed. Fold in the chopped cherries and the almonds.

Chill dough for about one hour or until firm enough to not be sticky.  Line a cookie sheet with parchment.

Roll the dough to almost 1/4 inch thick and cut with a heart shaped cookie cutter.  You might need to trim them if any large pieces of cherry are sticking out.  Place 2 inches apart on the  cookie sheets. Bake for 10 to 12 minutes until very lightly browned. DO NOT OVER BAKE.  Gently remove cookies to cooling racks.

These are wonderful just as they are but they’re pretty with a drizzle of glaze, as well.

To prepare the glaze or icing:

Mix powdered sugar with water, 1 tablespoon at a time until smooth and of a glazing consistency. Drizzle the icing over the cooled cookies.