Gravy, gravy, gravy!
Here in the South, Chocolate Gravy is served at breakfast over “cat-head” biscuits, as my dear Dad calls them. My own daughters used to gag at the idea of gravy being sweet, until they grew up a little and learned just how delicious chocolage gravy poured over a warm biscuit and topped with a pat of butter can be.
It’s not something I make on a regular basis, but for a special breakfast treat.
Speaking of Dad, his specialty was always Tomato Gravy, a savory gravy made with bacon drippings and flour, with chopped fresh tomato pieces added. Yum, yum! I must make some soon.
My friend Jada shares her family’s secret recipe for Chocolate Gravy.
2 cups sugar
3 TBS cocoa
3 heaping TBS flour
add 3-4cups HOT water
Mix sugar, flour, and cocoa with whisk first, then add your water. Mix well. Cook on med heat until it boils. Remove from heat and place in a pretty gravy bowl. Allow to cool slightly before serving over warm biscuits.
Jada’s notes: Add more water if it gets too thick. Some like it thick, some don’t. I let mine sit and cool about 5 min before serving so its not like lava–lol–ENJOY! I’ve just let y’all in on a BIG family recipe 🙂
The strawberries were gone too soon.
But, there was still plenty of Aunt Mary’s Special Cake to be eaten. I recalled my Mom’s famous Skillet Cake and Fudge Sauce that I always requested for my birthday. This recipe is not like hers, but it was quite yummy and was gone very soon. I even had to make another batch to finish off the Special Cake. My oldest daughter couldn’t get enough of it. I think she had it for supper one night along with another piece (or two) for dessert!
I just kinda threw this together and here’s my sketchy instructions.
Microwave Fudge Sauce
1 square of semi-sweet baking chocolate
1/3 stick butter
1/4 cup cream or sweet milk
powdered/confectioner sugar (as much as needed for taste and consistency – I think I used a cup or more)
Place chocolate, butter, and milk in a microwave dish.
Cook on high for 2-3 minutes. Stir until chocolate is melted and sauce is smooth. Begin to add confectioner sugar, stirring after each addition until desired sauce consistency is achieved.
Posted in Aunt Mary's Recipes, Desserts, Recipes
Tagged baked, cake, chocolate, dessert, eggs, fudge, sauce, skillet, special, strawberries, sugar
Several years ago I had a chance
to go through Aunt Mary’s little recipe box. I copied down the recipes that I thought I might like to make and read through those that I remembered her making. There was Date Nut Cake, Chess Pie, Pecan Crisp Cookies and even a recipe on stationery sent from a friend along with a greeting and personal note. One that stood out to me was hid near the back of the box, with no name other than Cake. Not wanting it to get lost in my files I renamed it “Special Cake”.
Over the years, I’ve made Special Cake several times, usually during the summer to go with strawberries and fresh whipped cream. My oldest daughter happens to love Strawberry Shortcake.
I made it again this weekend and decided to use my new bundt pan (can you call it a pan if it’s ceramic?) from Williams-Sonoma that was a gift from my dear youngest brother. Here’s a similar cake pan if you’re looking for something a little different. This glass bundt cake pan is very unusual and surprisingly afforable!
My cake wanted to stick a little and didn’t brown as well as the one on the cake pan lable, even after baking for 45 minutes. I took a slice of it and cubed it up for Strawberry Shortcake Trifle. Check out these cute individual trifle dishes!
Don’t you just love spring? Spring brings us those delicious little red bits of delectable fruit we call strawberries. Aunt Mary brought me a Special Cake recipe to use with that delicious fruit, along with many wonderful memories.
Happy Spring and happy Strawberry Shortcake Season!
Read more about Aunt Mary’s life and recipes
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Posted in Aunt Mary's Recipes, Culinary Creations (High Carb), Desserts, Recipes
Tagged baked, bundt, cake, dessert, eggs, homemade, oven, recipe, shortcake, special, strawberry, sweet, trifle, Williams-Sonoma, yellow
She’s been gone 21 years now, but I still think about her often.
What a special lady! Born during the depression, with a cleft pallet and hair lip, her life was full of difficulties and disappointments. But you hardly ever knew about her hard times. She was always rejoicing in just being alive. She lived on disability, but she didn’t let that keep her from sharing with people. She sent boxes of clothes and other items to missionaries overseas and fed them at her dinner table in her little three room shotgun style house that was full of warmth and love. Many times she called mom at work and invited her to supper. Often after dinner she’d get out her auto harp and we’d sing songs there in her small living room. She was full of joy and would often get happy while we sang.
Everyday she cooked lunch. That was her main meal of the day. She made the best iced tea with lemon and the very best cornbread. I even loved her coleslaw and that is unusual for a kid! We always had to clean up the kitchen afterwards. I tried to encourage her to let her dishes airdry, but nothing doing! We had to towel dry those dishes and put them back into her little upright cabinet. That same cabinet now resides in my kitchen. For a while, I could open it up and still smell her kitchen. That smell is long gone as is Aunt Mary, but she still lives on in my heart.
Aunt Mary’s Chess Pie
1 ½ cups sugar
2 Tbsp butter, softened (I used 4 because most other recipes call for a stick)
Cream the butter and sugar together. Add eggs
one at a time, mixing after each addition. Bake at
350º for 35-40 minutes. Cool, slice, and enjoy!
Posted in Aunt Mary's Recipes, Culinary Creations (High Carb), Desserts, Home and Family, Recipes
Tagged aunt, bake, baking, butter, charity, chese, chess, cleft, clothes, cream, depression, disability, easy, eggs, giving, kitchen, lady, mary, memories, missionary, mix, oven, pastries, pastry, pie, recipe, special, sugar