tag:blogger.com,1999:blog-12353719116980787.post7384098299412727849..comments2024-01-09T11:03:04.308-06:00Comments on Ozarks' History: Well, Good Greasy GravyOzarks' Historyhttp://www.blogger.com/profile/11229041745377701847noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-12353719116980787.post-1911585212656820632010-01-02T11:16:08.443-06:002010-01-02T11:16:08.443-06:00Chocolate gravy, oh my goodness what a treat!! I a...Chocolate gravy, oh my goodness what a treat!! I am a West Virginia native w/ connections to the Melungeons.<br /><br />I melt my butter in those great cast-iron skillets. Add the flour/cocoa/sugar mixture, stirring to blend. Then add abt 1/4 cup of HOT water to dissolve, slowly adding the milk, stirring constantly. Cook until bubbly and slightly thickened and as you said serve over hot biscuits.<br /><br />I have to use the frozen biscuits, sadly. Everyone I know has tried to teach me how to make biscuits without success. My husband used to say he used my biscuits for gravel when he made cement!!<br /><br />Now give me YEAST and I can make the best bread and rolls you ever tasted. Love home-made cresent rolls, brioche and make them from time to time just for the memories and OF COURSE, the taste.<br /><br />Here is my recipe for:<br />ONE HOUR ROLLS - a quick and easy to make yeast bread which is also good served with chocolate gravy (and other things, too)<br /><br />ONE HOUR ROLLS <br />Bake abt 425 degrees for 20 minutes <br />Makes 1- 2 dozen <br />Combine: <br />1 cup lukewarm water <br />1/3 cup melted shortening (butter) <br />1 T sugar <br />2 tsps salt <br />Add: <br />2 pkgs of dry yeast <br />pinch of ginger (ginger helps rolls rise better - gives no flavor) <br />Mix well. <br />Blend in: <br />1 egg <br />Add: <br />3 1/2 cups of sifted flour <br />Mix until dough is well blended and soft. <br />Rollout: <br />on a well floured board and fit into a greased 12 X 18 pan <br />Cut: <br />dough into 1 X 4 inch rectangles and brush with melted butter. <br />Let rise: <br />in a warm place (80 to 85 degrees) until double in bulk about 30 minutes. <br />Bake: <br />In a hot oven for 20 minutes or until rolls rise and tops are lightly browned. <br /><br />Here are a couple of my websites, etc<br />A Melungeon mailing list that is family friendly - to join, send an e-mail to:Melungeons+subscribe@googlegroups.com<br /><br />Reading the clues - an interview I gave my local paper<br />Genealogy research helps unravel a mystery of Appalachian medicine: http://www.wvgazette.com/News/200807200341<br /><br />NancyNancyhttps://www.blogger.com/profile/03845348401841251411noreply@blogger.com