chocolate syrup for breakfast

[mellowtigger]

It's used like a kind of chocolate gravy, actually. Motivated by randomcub's bizarre chocolate sandwich recipe, I dug into my bookshelf and pulled out the 1995 Reid family reunion cookbook. These are reunions that were held ever since 1953, representing the many (13) offspring of Mama Reid, my great great grandmother (who eloped at the age of 12). This recipe was donated to the cookbook by "Bubba", my great grandmother. Pictures here and here.

Nobody knows where the recipe came from or how long it's been passed through the family. All I know is that we were all addicted to it. So, this morning, I made a "traditional" Sunday morning breakfast: biscuits, scrambled eggs, sausage, white gravy, and chocolate syrup. I had to make a special trip to the grocery store for the sausage, since I usually don't keep meat at home.  There should be bacon and hashbrowns too, but I didn't want to cope with so many dishes. The syrup is excellent on biscuits, even better on buttered toast, and I also like it on scrambled eggs.

Changed here to fit my new experimental recipe format.

Chocolate Syrup	Difficulty: 4 Ingredients: 5 Dishes: 6
Measure 1 cup sugar and 1 tablespoon cocoa into saucepan. Mix together. Add 1/2 cup milk and bring to boil while stirring occasionally. Cook until bubbles begin to thicken. Syrup will thicken more after cooling, so don't overcook. If syrup gets too thick, then add a little milk to dilute. Remove from heat. Pour into serving bowl. Add 1 tablespoon butter and a few drops of vanilla. Stir to mix. Serve over biscuits as if it were a gravy.  Easily coats 6 biscuits that have been cut in half for serving.
Ingredients: 1C sugar 1/2 C milk 1T cocoa 1T butter vanilla (a few drops)	Dishes: saucepan stirring spoon measuring cup measuring tablespoon serving bowl serving spoon

Comments

[randomcub.livejournal.com]

I think, by comparison, my recipe isn't all THAT bizzare. :-)

[kjvbear.livejournal.com]

this sounds fun.....you should think about joining bearfoodies

[mellowtigger]

It looked like they had some tasty recipes there, though mostly meat-eater variety. (Which I like to eat, but I just don't prepare them myself usually.) I've clicked to join, waiting to hear back from a moderator.

[kjvbear.livejournal.com]

I just waved my magic moderator wand and you are in baby!

[mellowtigger]

Oh. I just read the community info page. I guess I'm waiting on you to approve my application. ;)

[sctmpls.livejournal.com]

I realized I still owe you the Peanut Sauce Recipe. I can't make it be in your most excellent format, but I approximated that the best I could. Enjoy and let me know what you think.

Spicy Szechuan Peanut Sauce

This can be made in a food processor, but is just as good if made by hand with some patience. Mince the garlic and measure to get 2 packed Tablespoons and set aside. Mince the Cilantro to get 3 packed Tablespoons and set aside. Combine Peanut Butter, Soy Sauce, Sugar and Chili Oil. Add Garlic and Cilantro and mix well to homogenize. Let sit at least an hour before using for flavor to fully develop. Good hot or cold over noodles or salad. May be thinned with a little water if the consistency is too thick for the dish you are using it for. Will keep in the fridge tightly sealed for at least a month.


Ingredients
About 10 Large Garlic Cloves
About 2/3 bunch of Fresh Cilantro
½ C Peanut Butter (less processed is better)
½ C plus 1T regular Soy Sauce
5T Sugar
1-2 T Hot Chili Oil

Equipment
Food Processor OR Chef’s Knife and Chopping board
Mixing Bowl
T measuring spoon
½ C measuring Cup
Whisk
Storage Container

[brianrdu.livejournal.com]

Man, they were really rockin the horn rims.

[mellowtigger]

I dunno that I've actually liked any of the fashion styles after the 1940s or so. :)

[brianrdu.livejournal.com]

My family in South Carolina did something remotely similar...my grandmother made biscuits, and we'd put Cane Patch syrup on them, which is basically a syrup made from molasses. To this day I love molasses and anything that has that sort of flavor, and anything baked with it. I don't do biscuits anymore, though. Those from my boyhood had shortening in them, which made them so damn good, but I don't eat like that anymore.

[bradferd23.livejournal.com]

I have had this... it isn't bad at all...

[mellowtigger]

Do you remember where/when? I really am curious where this came from. It is not a Texas dish, as nobody who married into the family had ever heard of it before, even though generations of Texans within my family had eaten it.

[bradferd23.livejournal.com]

Yes, I was in the 6th Grade and we did a student exchange with some folk in Nashville. They made this for Breakfast one day. I am thinking it is a southern thing. I hadn't heard of it before. The hot fudge I make is very similar to this, but thicker.