At this point in my life and culinary journey, I thought I had heard of or tasted just about every type of food or recipe born in the South...not so.
This week, my good friend, Janie Payne made Chocolate Gravy for breakfast...wow!
This stuff is going into the new cookbook and will be a staple at all family/holiday breakfasts moving forward. (My future grandkids will have glorious memories of breakfast with Grandaddy)?
As with most good, southern cooks, Janie does not measure or record exact amounts, but it starts off like this:
CHOCOLATE GRAVY
1 stick of butter, melted slowly in skillet
Add mixture of equal parts Flour and Cocoa (unsweetened)--use 1/2 Cup total per recipe.
1 to 1 1/2 Cups Sugar (Splenda),
Cook dry ingredients in the butter as you would a roux, stirring constantly, do not let sugar carmelize, but cook flour well.
1 T. Vanilla
Slowly add milk, (as a beginner, I would warm milk in micro for 20 seconds)
Stir briskly until you get a smooth, creamy texture. It will continue to thicken as it cooks and especially as it starts to cool.
Keep Covered until ready to serve and then spoon over hot biscuits, pancakes, waffles...
Note: This was a slow process and because the cocoa masks the color of the cooking flour, you may have to experiment with the cooking temps and times. It can lump and burn on you, so give it a few attempts and patient tries...well worth it!
ENJOY!
PS...the "new" cookbook should be available in the far future. I keep looking for the time to sit down and get all the ideas and recipes into one spot! I'll git er done one of these days...
This week, my good friend, Janie Payne made Chocolate Gravy for breakfast...wow!
This stuff is going into the new cookbook and will be a staple at all family/holiday breakfasts moving forward. (My future grandkids will have glorious memories of breakfast with Grandaddy)?
As with most good, southern cooks, Janie does not measure or record exact amounts, but it starts off like this:
CHOCOLATE GRAVY
1 stick of butter, melted slowly in skillet
Add mixture of equal parts Flour and Cocoa (unsweetened)--use 1/2 Cup total per recipe.
1 to 1 1/2 Cups Sugar (Splenda),
Cook dry ingredients in the butter as you would a roux, stirring constantly, do not let sugar carmelize, but cook flour well.
1 T. Vanilla
Slowly add milk, (as a beginner, I would warm milk in micro for 20 seconds)
Stir briskly until you get a smooth, creamy texture. It will continue to thicken as it cooks and especially as it starts to cool.
Keep Covered until ready to serve and then spoon over hot biscuits, pancakes, waffles...
Note: This was a slow process and because the cocoa masks the color of the cooking flour, you may have to experiment with the cooking temps and times. It can lump and burn on you, so give it a few attempts and patient tries...well worth it!
ENJOY!
PS...the "new" cookbook should be available in the far future. I keep looking for the time to sit down and get all the ideas and recipes into one spot! I'll git er done one of these days...
