chocolate syrup for breakfast
2008-Mar-02, Sunday 02:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mellowtiggerIt'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.
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 |
| |||
| 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 | |||
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Date: 2008-Mar-03, Monday 02:05 am (UTC)no subject
Date: 2008-Mar-03, Monday 04:57 am (UTC)no subject
Date: 2008-Mar-03, Monday 05:08 pm (UTC)