One of the MANY things I adore about The Wingfeather Saga is all of the delicious food in it! I've posted some things we've made previously and some for our book club, but here are some others we made just for our own delight!
Henmeat Biscuit Pie
I made this for a quicker weeknight meal for just our family of four, so I adapted it from the first time we made it to simplify it a bit.
I made 1/2 batch Filling from my former recipe (minus the cream). After shutting off the heat, I stirred in 1 c shredded cheese and then poured the filling into an 8 x 8 pan. I then mixed up a small batch of drop biscuits and dropped it in spoonfuls on top of the filling. For the drop biscuits:
1 c flour
1/2 T baking powder
1 t sugar
1/4 t salt
Mix those dry ingredients and then stir in:
1/4 c melted butter
1/2 c milk
Honey muffins
2 c flour
1/2 c sugar
3 t baking powder
1/2 t salt
1 t cinnamon
1 large egg
1 c milk
1/4 c butter, melted
1/2 c honey
Mix together wet ingredients and dry ingredients separately and then pour the wet ingredient mix into the dry ingredients.
Pour into greased or lined muffin pans and bake at 350 degrees F for 10-15 minutes (depending on the size of your muffin cups), until they are lightly golden.
Melt about another cup of honey with a tablespoon or two of butter and a pinch of cinnamon. Take the muffins out of the pans and put on a tray or plate. Pour the melted honey mixture over the muffins before they are fully cooled.
These were SO good!
Cinnamon hotcakes and bacon
I used this recipe (without the nuts), and it made for a yummy breakfast, along with some bacon.
Butterfire biscuits and Hogpig gravy
1 lb seasoned ground hogpig
Brown the seasoned hogpig in a skillet with a healthy dab of butter (around 1/4 cup). Once browned, add some flour (around 1/4 cup) and stir in until all absorbed with the hogpig and butter. Slowly pour in some milk. Start with a modest amount (around 1 1/2 cups). Lower the heat, and stir the gravy until thickened. If the gravy is too thick, slowly add milk a little more at a time until it is the desired consistency. Season with salt and pepper.
Serve with your favorite butterfire biscuits! (On a rushed morning or just needing to keep things on the simple side, I like this recipe and just added some melted butter over the top toward the end and cranked the oven heat up for just a bit to make them seem really "butterfire.")
Henmeat Biscuit Pie
I made this for a quicker weeknight meal for just our family of four, so I adapted it from the first time we made it to simplify it a bit.
I made 1/2 batch Filling from my former recipe (minus the cream). After shutting off the heat, I stirred in 1 c shredded cheese and then poured the filling into an 8 x 8 pan. I then mixed up a small batch of drop biscuits and dropped it in spoonfuls on top of the filling. For the drop biscuits:
1 c flour
1/2 T baking powder
1 t sugar
1/4 t salt
Mix those dry ingredients and then stir in:
1/4 c melted butter
1/2 c milk
Honey muffins
2 c flour
1/2 c sugar
3 t baking powder
1/2 t salt
1 t cinnamon
1 large egg
1 c milk
1/4 c butter, melted
1/2 c honey
Mix together wet ingredients and dry ingredients separately and then pour the wet ingredient mix into the dry ingredients.
Pour into greased or lined muffin pans and bake at 350 degrees F for 10-15 minutes (depending on the size of your muffin cups), until they are lightly golden.
Melt about another cup of honey with a tablespoon or two of butter and a pinch of cinnamon. Take the muffins out of the pans and put on a tray or plate. Pour the melted honey mixture over the muffins before they are fully cooled.
These were SO good!
I used this recipe (without the nuts), and it made for a yummy breakfast, along with some bacon.
Butterfire biscuits and Hogpig gravy
1 lb seasoned ground hogpig
Brown the seasoned hogpig in a skillet with a healthy dab of butter (around 1/4 cup). Once browned, add some flour (around 1/4 cup) and stir in until all absorbed with the hogpig and butter. Slowly pour in some milk. Start with a modest amount (around 1 1/2 cups). Lower the heat, and stir the gravy until thickened. If the gravy is too thick, slowly add milk a little more at a time until it is the desired consistency. Season with salt and pepper.
Serve with your favorite butterfire biscuits! (On a rushed morning or just needing to keep things on the simple side, I like this recipe and just added some melted butter over the top toward the end and cranked the oven heat up for just a bit to make them seem really "butterfire.")
Hi Rachel! I am planning a Wingfeather birthday gathering, and I'm so thankful to have found your blog! Can you point be to the book and/or passage where the butterfire biscuits and hogpig gravy are mentioned? I'm making cards with passages where the food ideas come from. Thanks!
ReplyDeleteNevermind! Just found it!
DeleteGlad you found it! Have a wonderfully fun birthday celebration!
Delete