|
Monthly Stonewall Jackson Kitchen Recipes
Recipe of the Month
Blueberry
Sausage Breakfast Cake
Ingredients
3/4 pound pork sausage
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
8 ounces sour cream
1 cup blueberries
1/2 cup chopped pecans
Day before: Cook sausage and drain well. Stir together flour, baking
powder, and baking soda.
In large mixing bowl, beat butter until fluffy. Add sugars and beat
until well-blended.
Add eggs, one at a time, beating well after each.
Alternate adding flour mixture and sour cream to creamed
ingredients; mix well.
Fold in sausage and berries.
Pour batter into ungreased 13"x9"x2" baking pan. Sprinkle pecans on
top. Refrigerate overnight.
Preheat oven to 350ºF. Bake 35-40 minutes, until done. Cool on wire
rack.
|
|
Sign up for our monthly newsletter for more current events,
things to do and special discounts for newsletter recipients.
|
547 East Market Street
Harrisonburg, Virginia 22801
(540)
433-8233 (800) 445-5330
Info@StonewallJacksonInn.com
|
Send this website to a friend
|
