Nanies Chocolate Gravy:

Janet’s Appalachian Recipes

Janet Crow

Courtesy Photo Chocalate gravy spread over warm biscuits.

By Janet Crow

Guest Columnist

When I was a kid, my Grandmother would make a special treat for us when it was the end of planting season and growing season. We always knew that there would be a big bowl of chocolate gravy sitting on the breakfast table next to a pan of hot buttermilk biscuits. You would have thought we had died and gone to Heaven the way we licked our plates clean. It’s one of those special treats that I still make on occasion, especially when my Grandchildren are visiting. I get so much joy watching them get that chocolate gravy all over their little faces just as I did as a child. For more family recipes be sure to look for me on Facebook under Janet’s Appalachian Kitchen.

Nanies Chocolate Gravy:

2 T. all purpose flour, sifted

4 T. cocoa powder, sifted

1 C. white sugar

1 1/2 C. whole milk

4 T. butter (not margarine)

1 tsp. vanilla extract

In a small pot, add the sifted flour and cocoa powder, whisk to combine. Whisk in the sugar and combine well. Turn the heat on med. high and whisk in the milk, quickly combining the ingredients. Continuing whisking till it comes to a low boil. Reduce the heat to medium and whisk until it thickens up like a gravy. Remove from the heat and stir in the butter and vanilla. Serve over warm biscuits.

Janet Crow Crow

Courtesy Photo Chocalate gravy spread over warm biscuits. Photo Chocalate gravy spread over warm biscuits.
Janet’s Appalachian Recipes
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