This week I dreamed of making my Grandma’s chocolate gravy. I think one of the cousins brought it up on Facebook. I love keeping up with the cousins on-line. After my dream, I woke with the purpose of making that for my breakfast. Martha declined to break her diet plan for the treat. I’m older and I know breaking a plan one meal won’t sideline me forever from getting back on the plan, especially as a diabetic. To blazes with “Nothing tastes as good as being slim.”
Now if you are feeling adventurous and you enjoy chocolate, I posted the recipe for you. Go on enjoy. (Updated link for recipe.)
Tradition! Every Christmas season when all the family got together, Dad made eggnog, even the children had a cup.
How To Make Homemade Eggnog
This recipe makes 12 cups. It can be divided by 1/2 or multiplied to suit the number you wish to serve.
12 large eggs
2 cup sugar
3 to 4 cups whole milk
1 to 2 cups bourbon
nutmeg, to serve
Separate the eggs: Separate the eggs, placing the yolks in punch bowl and the whites in another.
Whisk the yolks with the sugar: Daddy used a hand held mixer – Combine the yolks and the sugar in punch bowl
Mix in the milk and liquor Pour the milk and liquor into the bowl with the egg until frothy.
Beat the egg whites: mixer at high speed until the whites form stiff peaks.
Fold the egg whites into the eggnog: Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
Serve the eggnog: provide nutmeg to be added by the individual to their cup.
Eggnog was being served in England to the aristocracy. The drink made its way across the Atlantic to the American colonies during the 18th century.
The farmer’s habit was to make the concoction while the eggs and milk were plentiful and age it until the winter set in when those ingredients were scarce. They always used some form of alcohol as a preservative and sterilizer. Eggnog can be kept 6 months to a year.
I found Ezekiel bread again here at Publix. I’d forgotten how good it taste to me! This is published from a post I wrote in CA in 2012.
I heard about Ezekiel bread several years ago, but I could never find it on the shelves in my local grocery stores in Nashville. Yesterday, shopping, there it was. It’s made according to the recipe that God gave Ezekiel in chapter 4. While it may not be palatable to those who are accustomed to refined sugars and flours, it produces a complete protein. God, the Creator of all things, knew exactly how to illustrate the reality of famine without jeopardizing the health of His obedient servant, Ezekiel.
Here’s a recipe if you are into making bread.
This recipe makes 4 loaves.
• 2 cups wheat flour
• 1 cups barley flour
• 1/2 cups lentils, cooked and mashed
• 2 tablespoons millet flour (grind up millet in the blender)
• 1 tablespoons rye flour
• 3/4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 packets yeast dissolved in 2 tablespoons warm water
• 1 tablespoon honey
Dissolve the yeast in the warm water and let sit for 10 minutes.
Mix the wheat, barley, millet and rye flour together.
Blend lentils, oil and small amount of water in blender and place into large mixing bowl with remaining water.
Stir in 1 1/12 cups of mixed flour.
Add yeast mixture.
Stir in remaining salt and flour.
Place on floured bread board and knead until smooth.
Put in oiled bowl. Let rise until double in bulk.
Knead again and shape into a loaf.
Place in a greased pan. Let rise until double in bulk.
Bake at 375* for 45 minutes to 1 hour.
1 cup of sugar
1/2 cup of flour
1/2 cup of cocoa powder
1/4 teaspoon salt
2 cups of milk (add more milk if you like a thinner gravy)
1 teaspoon vanilla extract
1 tablespoon of butter
Mix together in a black skillet the sugar, flour, cocoa powder, salt. Pour the milk in gradually while stirring over medium heat until the gravy thickens. Add the vanilla and butter and serve immediately with biscuits.
2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chilled shortening (Grandma used lard, Momma used Crisco)
¾ cup buttermilk
How to Prepare
Sift together flour, baking powder, baking soda and salt. Using a pastry blender, cut shortening into the flour until it is the size of peas. Add buttermilk to the crumbs and mix well to form a sticky dough. Turn the dough on to a floured surface and knead the dough into a ball. Roll the dough into a ½ inch circle. Cut biscuits out with a biscuit cutter; Grandma used a tin can, mom had a store-bought cutter. Place the biscuits on a greased baking sheet, be sure to leave a space to allow for expansion. Bake in a 400* oven for about 15 minutes.
I love that fruit is available out of season, even in Tennessee. In California I visited a local green grocer for my fruit and vegetables. Most everything was grown locally too. This recipe can be titled scones as well as biscuits. The difference is scones have sweetening and biscuits don’t; and I make biscuits with buttermilk and scones with half and half.
1 c flour
1/4 c butter or shortening
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. sugar
1 c blackberries
3 -4 Tbsp. milk
Preheat oven 400*.
Cut shortening into flour mixture with a pastry blender or food processor, coarse mix. Place blended dough in a bowl and toss in blackberries. Very gently stir in milk a tbsp. at a time. The dough will be wet.
Turn on to a floured board. Sprinkle hands and board with flour, turn dough gently 4 – 5 times. Pat out and cut into the size biscuit you like. Place on a greased cookie sheet, leaving space between each biscuit.
Bake in preheated oven 15- 20 minutes, or until golden brown. Serve immediately. If there are any left, biscuits are best reheated in the oven.