While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty. Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.
Slices were a bit tough though very tasty.
Here’s what i did with the bread since it was a bit stiff. Soak those slices in fresh farm eggs and slowly cook in butter. Serve with local honey or maple syrup.
Cooking time: about 4 hours Servings: 12-24 servings
INGREDIENTS:
2-3 lbs stewing hen (you’ll need about 6 cups of ground meat)
2 cups yellow cornmeal
1 teaspoon cayenne pepper (optional)
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper (optional)
2 teaspoons black pepper
DIRECTIONS:
Slow cook stewing hen until tender. Remove meat from skin and bones and cut meat into pieces. Place meat back into cooking water with sage and cayenne pepper and simmer 2 to 3 hours. Drain and reserve stock.
Chop meat with a knife or food processor, being careful not to grind it too fine. Set aside.
(Note that i had already done all the above and just froze ground meat separately from plain chicken stock – i only add spices when ready to make this recipe)
Measure 5 cups of stock and return to pot. Bring to a simmer, add meat, cornmeal, salt, and peppers, then stir constantly until thick and smooth – about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crispy on both sides.
Whilst stirring, you may need to break up clumps of corn mealWhilst stirring, you may need to break up any clumps of corn meal.The mixture needs to be thick to hold together once you’ve removed from pan.Refrigerate or cool outside like i did here since it’s colder outside than in the frig anyway!
No need to grease or butter the loaf pan, but definitely sliding a knife around the edge to loosen really helps it ease out of the pan.I’m using beef fat here for frying, but butter or olive oil works just as well.
Fry on low-medium heat, then carefully flip to reveal this crispy brown side, fry the other side, then ready to serve.Philadelphia Scrapple with egg – this is just a terrible photo, but you get the idea. Notice the pale yolk on our farm egg – that’s a winter egg. No green grass out there now.Despite the savory aspect of scrapple, you may enjoy just a smidgen of syrup on this. Try it on just a corner. We are so fortunate to buy pure maple syrup from our neighbor – Coyote Orchard, Purdin, Missouri.Almost all gone! Yum!
Maple syrup is flowing in north Missouri this winter! We are certainly not known for maple syrup, but this year, the trees are producing and a few tree tappers are even offering the slim production for sale! Thank you Coyote Orchard!
I mixed up this pancake mix this morning and my husband whipped up a batch for supper. I use organic, local, and non-GMO products and very excited to top off with extremely local (like 8 miles from our house local) maple syrup. Ultimate fast food!
In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a Ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
