Did ya ever...
10-02-2010, 05:49 PM
#41
Senior Member
Join Date: Apr 2010
Location: Denver CO.
Posts: 464
we go to a restaurant and i get biscuits and gravy the first few times i kept telling my DH this has chocolate in it and he said no way and I said yes way. But it was more of a white sausage gravy with a hint of chocolate, not chocolate sugare and such hummmm strang. I didn't care for the sausage chocolate gravy i got. a time and place for chocolate and not on my biscuits
10-02-2010, 06:07 PM
#43
Junior Member
Join Date: Apr 2010
Posts: 150
For a short cut I use chocolate pudding, cooked kind and add extra milk so its not thick like pudding. I was raised on Chocolate gravy and biscuits. My kids now put peanut butter on the biscuit then hot chocolate gravy. They too eat waffles like this.
10-03-2010, 11:30 AM
#47
Super Member
Join Date: Jan 2008
Location: Okeechobee, Florida
Posts: 1,076
I made chocolate Gravy over buttered biscuits, homemade or canned, for my Daughters when they were growing up for a nice warm breakfast during winter. Even In South Florida it gets cold. Made it a few months ago for a Grndson who is 28 yrs old,when I was visiting them In FL. since I now live in GA.
Instead of the FLour I use cornstarch. The recipe I use is for The old fashion fudge right off the Hersheys cocoa can. the cornstarch mixed in the milk desolves instantly, adding milk with cornstarch for the thickness you desire MY BUNCH LIKED IT THICK BUT NOT AS THICK AS PUDDING . If you get lumps wisk them out. LOL!!! Not a very long wait for it to thicken and if you use too much flour it will have the flour taste.
Instead of the FLour I use cornstarch. The recipe I use is for The old fashion fudge right off the Hersheys cocoa can. the cornstarch mixed in the milk desolves instantly, adding milk with cornstarch for the thickness you desire MY BUNCH LIKED IT THICK BUT NOT AS THICK AS PUDDING . If you get lumps wisk them out. LOL!!! Not a very long wait for it to thicken and if you use too much flour it will have the flour taste.
10-03-2010, 12:26 PM
#48
Super Member
Join Date: Jun 2010
Location: SW Colorado
Posts: 1,102
I only add about a tablespoon of sugar to my cornbread, just enough for the top to brown properly.
[quote=kuntryquilter]I think you ate in the wrong restaurant. I live in Tennessee and have never encountered, anemic looking cornbread, in a restaurant. I must admit we do not put sugar in cornbread, we call that cake. (LOL)
[quote=kuntryquilter]I think you ate in the wrong restaurant. I live in Tennessee and have never encountered, anemic looking cornbread, in a restaurant. I must admit we do not put sugar in cornbread, we call that cake. (LOL)
Originally Posted by sew_southern
Originally Posted by madamekelly
Evidently in Tennessee, what we call cornbread doesn't exist. (You know, that bright yellow, cake looking corn bread.) In some parts of the south, they serve what I always saw as "Hoecakes". In this restaurant, it was made with white corn meal. Imagine a damp, anemic looking pancake that has NO color. Ewwwe! :thumbdown:
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