Tasty Tuesday ~ Biscuits and chocolate gravy

 Tasty Tuesday

While we were in Alabama this summer, our dear friend Betty made us biscuits and chocolate gravy. We had never heard of such a thing...but we were sweetly surprised. Yummy x 100! The gravy is so good, it doesn't even need biscuits ☺. The girls eat the leftovers for dessert and snacks throughout the day, not just breakfast.
    Without further ado....the recipes

                          Flaky Quick Biscuits
                          8 cups flour (we sometimes use unbleached, and sometimes use 1/2 unbleached and 1/2 whole wheat)

1/3 cup baking powder

2 tsp salt

3/4 cup shortening (I use coconut oil)

4 cups milk

Mix together dry ingredients, cut in coconut oil with 2 knives until crumbly. Then add your milk. Roll into a log about 3 inches thick and cut into 1/2 inch slices OR roll out and cut with a biscuit or cookie cutters. Bake on an ungreased baking sheet (we use a stone) for 12 minutes at 450.  These are yummy too.

Chocolate Gravy

1 1/2 cups sugar

6 Tbsp cocoa

6 Tbsp flour

pinch salt

4 cups milk

4 tbsp butter

2 tsp vanilla

Stir dry ingredients together in a medium saucepan. Mix in milk slowly. Cook over medium heat, stirring constantly, until thick and smooth. Add butter and vanilla. Serve over hot biscuits. ~NOTE: this is big happy family size. If you don't have a big family and don't want leftovers, you might want to cut it in half.

If you try these out, let me know what you think!

tasty tuesday ~ crepes

Oh how we love crepes! This week's tasty Tuesday recipe is

Crepes

6 cups milk

6 eggs

3 tbsp melted butter

3/4 tsp vanilla extract

3 cups all purpose flour

1 1/2 tbsp sugar (we use evaporated cane juice)

3/4 tsp salt

Combine all ingredients in a bowl to form a thin batter. Spray no-stick spray in a large skillet. Let skillet heat up to medium heat for a few minutes. Pour batter into hot skillet to make a 6 inch round crepe. Tilt the pan as needed to spread the batter out. These should be very thin. Cook until edges are dry and curl up a little (up to a minute). Flip carefully and cook another 20-30 seconds. Remove while still pale.

You can butter these and sprinke with powdered sugar, although we usually just sprinkle with the sugar. Then we fill and roll up. We like to fill them with fresh berries or frozen berries made into a syrup. We also sometimes mix a package of cream cheese with a cup of powdered sugar and a little vanilla and fill with the cream and then berries and bananas. You can also serve with maple syrup or jam.

Let us know if you make them and how you like them! Our crepe maker at the cheaper by the dozen house is 12 year old Mary. Most of the other cooks aren't patient enough to take the time to cook them. Thank you Mary!