Old Fashioned Chocolate Gravy

The recipe I am looking for was a chocolate gravy my grandmother used to make in a skillet on top of the  stove. I know it had cocoa and sugar in  it and it tasted like warm chocolate pudding. It was made kind of like a milk gravy.

Thank you,

Mary

From The Hillbilly Housewife 

I haven’t made this in quite a while, but found this recipe scribbled down on a piece of scrap paper tucked into one of my cookbooks. It sounds like the gravy you’re looking for.

I’m sure there are other recipes as well. If you have one to share, please leave it as a comment below.

Chocolate Gravy Recipe
 
Ingredients
  • ¼ cup cocoa
  • 3 tablespoons all-purpose flour
  • ¾ cup sugar
  • 2 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
Instructions
  1. Mix the cocoa, flour and sugar together until all dry ingredients are well mixed.
  2. Pour the cold milk into the flour mixture and whisk it well. You don't want any lumps.
  3. Pour the mixture into a saucepan and heat over medium high until it start to thicken. You want to stir frequently to keep your gravy from lumping up on you.
  4. Remove it from the heat and add the butter and vanilla. Stir until the butter is melted and everything is well incorporated.
  5. Serve immediately over hot biscuits, pancakes or waffles.

 

A bowl of old fashioned chocolate gravy. Whip up a batch and serve it over hot biscuits.

Pineapple Cookie Recipe

I am looking for a recipe for pineapple cookies my mom use to make. They were soft and had bits of pineapple in them, so delicious.

Since her and my grandma are now in a better place, I can’t find anyone that knows how to make them.

Please help if you can.

Thanks, Rene

Do you have a recipe for pineapple cookies? Share it as a comment below.

From the Hillbilly Housewife.

I did some digging and a friend of mine has a recipe that sounds like it would fit the bill. Take a look below. I’m sure HBHW readers have some amazing recipes to share as well.

5.0 from 1 reviews
Soft Pineapple Cookies
 
Ingredients
  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
Instructions
  1. Preheat the oven to 350F.
  2. Cream shortening and the sugars.
  3. Add egg and pineapple.
  4. Stir in vanilla.
  5. Sift flour, then measure it.
  6. To the flour, add salt, soda, and baking powder.
  7. Add dry mixture to the wet mixture.
  8. Drop by rounded tsps.
  9. onto a lightly greased baking sheet.
  10. Bake 10-12 minutes.

 

Recipes for soft pineapple cookies

 

Carrot Cake Poke Cake Recipe

I love a nice slice of traditional carrot cake and will grab it for dessert if we are out for dinner somewhere (which doesn’t happen very often). For some reason it’s not something I bake on a regular basis. I don’t know why. Instead, when I really have to have some carrot cake, I started making this fun poke cake version instead. It’s yummy and goes together quickly. It also makes for a great birthday cake.

Carrot Poke Cake
 
Ingredients
  • 1 Spice Cake Mix
  • ¼ Cup Raisins
  • 2 Cups Carrots, shredded
  • 1 Small Box Orange Jell-O Gelatin
  • 1 Cup Boiling Water
  • ¼ Cup Butter, softened
  • 4 oz. Cream Cheese, softened
  • ½ tsp. Pumpkin Pie Spice
  • 2 Cups Powdered Sugar
Instructions
  1. Preheat oven to 350F.
  2. Prepare packaged cake as directed, and then stir in raisins and carrots until well mixed. Pour into a 9x13 pan and bake as directed.
  3. Using a fork or skewer poke holes all around the cake about ½ inch apart.
  4. In a separate bowl, pour boiling water over dry gelatin and mix for 2 minutes until dissolved. Immediately pour over cake.
  5. Refrigerate approximately 3 hours.
  6. Mix butter, cream cheese and pumpkin pie spice in a medium bowl with an electric mixer until well blended. Gradually add powdered sugar, beating until all powdered sugar has been used and mixture is well blended. Spread evenly over cake.

From the Poke Cake Kindle Cookbook
http://amzn.to/1ByVlZ0

 

Carrot Cake Recipe - Poke Cake

Easy Peanut Butter Fudge

My daughter and I played around with some fudge recipes yesterday and I thought I’d share one of the results with you. We made delicious, super creamy peanut butter fudge with sugar, milk, marshmallow creme and of course plenty of creamy peanut butter. It turned out great and is our favorite fudge recipe yet.

It turned out a little softer than our other fudges, so this one is staying in the fridge until it’s gone (which won’t be long). It’s a little sticky and messy to make, particularly when getting the marshmallow creme in the pot. It’s well worth it though.

5.0 from 1 reviews
Easy Peanut Butter Fudge
 
Ingredients
  • 2 cups sugar
  • ½ cup of milk
  • 1⅓ cups of peanut butter
  • 1 7oz jar of marshmallow cream
Instructions
  1. Butter a 8x8 pan or a small casserole dish.
  2. Pour the sugar and milk into a heavy pan. Make sure you use a pan that's large enough to add the remaining ingredients and stir everything together.
  3. Heat the mixture over medium high heat until it comes to a boil. Boil it for 3 minutes. Watch it carefully and do a lot of stirring so the milk doesn't bubble over. Reduce the heat a bit to keep it boiling but prevent it from boiling over.
  4. Turn of the heat.
  5. Add the peanut butter and marshmallow cream and stir them in until everything is smooth.
  6. Pour the hot mixture immediately into the prepared dish.
  7. Sprinkle with toppings if desired (we added chocolate chips on half the pan) and cool in the fridge until set.

 

Creamy Peanut Butter Fudge

Oatmeal Cookie Mix in a Jar

I shared this particular recipe on my Facebook page a few days ago and it was a big hit. I thought I’d post it here as well to make it easier to save it for later. You can pin it right from this post, print it, or bookmark the page. It’s a great little gift that’s perfect for friends, teachers and the likes. One Facebook friend decided to make these for her grand-kids and ship them there since she can’t bake Christmas cookies with them this year. What a fun idea.

Before you ask… yes, you can make the cookies from the mix with either butter or egg. Either one works well.

The recipe is from the No Stress Gift Giving On A Budget eBook
http://www.hillbillyhousewife.com/ebooks/gift-giving.htm

 

Oatmeal Cookie Mix in a Jar
 
Ingredients
  • • 1 cup flour
  • • ½ cup brown sugar
  • • 1 tsp. cinnamon
  • • ¾ cup sugar
  • • ½ tsp. nutmeg
  • • 1 cup raisins or chocolate chips
  • • 1 tsp. baking soda
  • • ½ tsp. salt
  • • 2 cups old-fashioned oats
Instructions
  1. In a bowl, mix flour, cinnamon, nutmeg, baking soda and salt put to the side for the time being. Now, layer remaining ingredients in order given in a one quart wide-mouth canning jar. Pack down after each addition so everything fits. Add flour mixture on top.
  2. Instructions for tag: Pour the entire jar of cookie mix into large bowl. Mix until everything has been completely incorporated. Now, add 1½ sticks of butter or 2 eggs, slightly beaten & 1 tsp. vanilla. Use your hands to make sure everything has been blended in and then roll into 1” balls. Place 2 inches apart on greased baking sheets. Bake at 350 for 11-13 minutes.

Jar of Oatmeal Cookie Mix

Spiced Oatmeal Raisin Cookies

I’m a big fan of oatmeal raisin cookies and make them throughout the year. Sometimes I leave the raisins out, sometimes I use chopped apple instead.

In December though, I take things to another level with these holiday spiced oatmeal cookies. The spices and nuts take this from a rather plain cookie to something really special… perfect to go with your coffee on Christmas morning.

The recipe is from the Christmas Cookies Kindle Cookbook.

Spiced Oatmeal Raisin Cookies
 
Ingredients
  • ½ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 5 Tbsp milk
  • 2 cups flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 cup old fashioned rolled oats
  • 1 cup raisins
  • ½ cup chopped nuts (optional)
Instructions
  1. Preheat oven to 350 degrees and lightly grease cookie sheets.
  2. Cream the shortening and sugar together until fluffy.
  3. With mixer running, add the eggs, vanilla, and milk; mix until well blended.
  4. In a separate bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg.
  5. Slowly add these dry ingredients into the creamed mixture while the mixer is running on low; blend well.
  6. Remove the bowl from the mixer and stir in the remaining ingredients using a large spoon or rubber spatula.
  7. Drop teaspoon size piles on the cookie sheet, leaving room for spreading.
  8. Bake in preheated oven for 13 to 15 minutes or until lightly browned.
  9. Remove to a cooling rack.

 

Spiced Oatmeal Raisin Cookies

The Christmas Cookies Cookbook Christmas Cookies Cookbook on Kindle

Christmas time is upon us and there’s just something magical about this time of year that takes us back to when we were little.

One of my favorite things has always been to have everyone gathered together to make Christmas Cookies.

We made many different types of cookies to share with friends and family to celebrate the holidays. It’s one of my favorite memories and one I try to recreate every year.

This year, I wanted to share some beloved cookie recipes with you so you could build your own memories by spending quality time together as a family

 Order The Christmas Cookies Cookbook on Amazon. 

Easy Homemade Fudge

We love fudge around here. In the summer we head down to a local gift shop to sample some of their fudge, but around Christmas time, we like to get out our pots and pans and make up big batches of homemade fudge to eat and share. The recipe blow makes a big 5 pound batch of delicious fudge. Cut it up, put it in a pretty cellophane bag and add a ribbon and you have a great little gift.

Of course homemade fudge is also a big hit at holiday parties and to be honest, I like a piece (or two or three) with my coffee in the morning. I hope you and your family will enjoy it as much as we have. (And if 5 pounds of fudge sound a little overwhelming, you can easily cut the recipe in half).

This recipe is from the “No Stress Gift Giving On A Budget” eBook
http://www.hillbillyhousewife.com/ebooks/gift-giving.htm

4.5 from 2 reviews
Easy Homemade Fudge
 
Ingredients
  • • 4½ c. sugar
  • • 1 lg. can evaporated milk
  • • ½ lb. butter
  • • 1½ bags chocolate chips
  • • 1 (7 oz.) jar marshmallow creme
  • • 1 tbsp. vanilla
  • • Nuts (opt.)
Instructions
  1. Place sugar and evaporated milk into a medium size pot and bring to a boil.
  2. Once milk comes to a boil add butter and boil for an additional 10 minutes. Remove pot from the heat and pour in chocolate chips and stir until they are all melted then add marshmallow crème, vanilla extract and nuts (optional). Mix well.
  3. Pour into a greased or sprayed pan and refrigerate. This recipe makes about five pounds.

Tip: All ingredients in this recipe are fairly inexpensive and the recipe will yield a lot. It makes a great gift for teachers, bus drivers, and anyone else you would like to send a little “Thank You!” to.

Homemade Fudge

Ready for more fun recipes and ideas to help make giving this season easier on you and your budget? Check out the “No Stress Gift Giving On A Budget” eBook

 

Creamy Pumpkin Dip Recipe

I love a nice pumpkin pie, but don’t always feel like baking. This dip is a quick yummy snack that gives you the same sweet pumpkin flavor without the oven.

It’s great served with fresh fruit or your favorite simple cookies. Perfect for the holidays when all you really want is a little bite of your favorite dessert. The recipes is from My Best Dip Recipes – A Cookbook Full of Dips and Spreads For Any Occasion.

Pumpkin Dip
 
Ingredients
  • 2 cans pumpkin pie mix
  • 1 (8 oz.) package of cream cheese
  • ½ cup sour cream
  • Slivered almonds, optional
Instructions
  1. Mix all ingredients together until well combined. Chill if desired.
  2. Serve with fresh fruit slices, vanilla wafers or gingersnaps for a sweet treat.

 

Pumpkin dip in small glass cups with bread crisps

Candy Corn Pretzel Bites

I have a confession to make. I have a weakness for Candy Corn. I usually try to make it until at least October before giving in and buying a bag. This year I didn’t quite make it. The third time of coming across it at the grocery store had me tossing it in the cart. Of course I justified it by saying that I had to do some research and come up with some fun ideas for the first issue of Homemaker’s Hutch magazine…. but who am I kidding? I really just wanted candy corn.

A twist on the super easy-to-make Chocolate Pretzel Bites, these are perfect for a Halloween or Thanksgiving party. The recipe below is for 24 pretzel bites, but to be honest, I just grab a bag of pretzels, a bag of Hershey’s chocolate kisses and a bag of candy corn and work away until I run out of one of the ingredients. Of course there’s plenty of sampling going on while you assemble them … especially when children or husbands are involved :)

Candy Corn Pretzel Bites
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 24 small pretzels
  • 24 Hershey's Chocolate Kisses (unwrapped)
  • 24 pieces of candy corn
Instructions
  1. Arrange the pretzels on a non-stick cookie sheet. (For easy cleanup, use some parchment paper). Place a Hershey’s kiss in the middle of each pretzel. Put them in 175 F oven for about 2-4 minutes, or until the chocolate has softened, but not fully melted. Remove the cookie sheet from the oven and top with a candy corn and press down. Allow to cool and serve.

 

Candy Corn Pretzel Bites

Peach Pit Jelly

One of my favorite things about summer here in the south is that you can find peaches everywhere… and if you’re lucky enough to live near an orchard, you can grab a whole box of them without spending a fortune. There’s so much you can do with those peaches.

We spent a little time this past weekend and now have a big box of them sitting on the kitchen counter. We made a big batch of ice cream last night and I’m looking forward to “putting up” the rest of what we can’t eat over the coming days.
Eat them straight from the box of course (after washing them), but then there’s peach ice cream, peach cobbler, peach crisp, and even savory dishes like peachy crockpot chicken, or something like apple and peach chutney.

Peach Collage

And do you know what all of those dishes along with pretty much every other recipe have in common? You don’t use the pit. Even when you can or freeze your peaches, those are removed first.

Being frugal at heart, I couldn’t just let them go to waste. There’s still so much flavor from the little bits and pieces of flesh left on. So why not put that to good use and make a batch of peach pit jelly?

The recipe below is from the very first Kindle cookbook I published – Homemade Jelly and Jam Recipes.

Peach Pit Jelly
 
Ingredients
  • peach pits, enough to half fill a large kettle
  • enough water to cover pits
  • 5 cups sugar
  • 1 pkg powdered pectin
Instructions
  1. Prepare 4 half pint jars and lids by sterilizing them, keeping them hot, and get your hot water bath canner ready.
  2. Throw peach pits from cooking, eating or canning project into a large kettle, cover with fresh water (a couple inches over the pits) and just set aside on the counter overnight.
  3. Note: You want to end up with at least 4 cups of juice after boiling. The more pits you have in the pot of water, the richer and darker the jelly will be.
  4. The next day put the pot on the stove and bring to a boil, cooking for about 30 to 45 minutes at a nice, rolling boil, but not too hard. Stir occasionally. Remember, you want to end up with 4 cups of juice, so add more water if you need to, and continue to boil.
  5. Remove from heat and let sit long enough to handle.
  6. Set up a 'jelly bag' over a pot, or lay several sheets of cheesecloth in a large colander suspended over a large pot.
  7. Pour the mixture into the prepared strainer and allow to strain; do not push or force it.
  8. When totally strained, measure 4 cups juice into a large cooking pot, stir in the sugar until it's dissolved, and put back on medium-high heat to return to a boil.
  9. When it boils, stir in the pectin, and return to a rapid boil, stirring constantly, for 1 minute.
  10. Test with your cold metal spoon for doneness by dipping the spoon in the liquid and removing. When jelly no longer drips from the spoon and slides off slowly in a sheet instead, it has jelled properly.
  11. Remove the pot from the heat, skim off any foam, and ladle hot mixture into hot, sterilized jars, leaving about ¼ to ½ inch headspace in jar. Apply the lids and process in hot water canner for 10 to 15 minutes (adjusting for altitude.)
  12. Remove from heat, let sit for 5 minutes, then remove jars to a towel covered counter, leaving plenty of room in between jars for air circulation.
  13. Let sit undisturbed for 12 to 24 hours.
  14. Yields 4 half pint jars.

 

Homemade jelly made from peach pits

Old Fashioned Vanilla Custard Ice Cream

Is there anything better than a bowl of rich vanilla ice cream, freshly churned? While it takes a little time to make a custard style ice cream, it’s well worth the effort.

If the recipe below sounds like a little much, cut it in half for a smaller portion of ice cream. But really, who are we kidding. It won’t take long for your loved ones to gobble up this yummy vanilla custard ice cream. And if there are leftovers, they’ll store in the freezer for a week or two.

Old Fashioned Vanilla Custard Ice Cream
 
Ingredients
  • 2 quarts half-and-half cream
  • 2 cups sugar
  • 1 vanilla bean
  • 4 teaspoons vanilla extract
  • 24 large egg yolks
Instructions
  1. Run the tip of a sharp knife lengthwise down the vanilla bean and scrape the seeds out into a small cup.
  2. In a large saucepan, put the half-and-half, sugar, vanilla seeds, and vanilla extract; stir together; put saucepan over medium high heat and bring just to a boil, then immediately remove from the heat and set aside.
  3. In a large bowl, put the egg yolks and whisk until smooth.
  4. Remove 1 cup of the cream/vanilla mixture and very slowly start drizzling a steady, but slow, stream into the egg yolks, whisking constantly.
  5. Continue whisking, and add another 1 cup of cream/vanilla mixture, drizzling a steady stream into the egg yolks, then add another 1 cup in the same way, then 1 more cup - for a total of 4 cups. Add egg mixture to saucepan, whisking well.
  6. Now,take the bowl of eggs and pour into the saucepan with the remaining cream/vanilla.
  7. Put saucepan back over medium high heat, and cook, stirring constantly, until thickened. Test with a wooden spoon; when the mixture coats the wooden spoon and sticks well, it's thick enough. You can test with a candy thermometer; it should read 170 degrees. BE SURE not to let it boil. This is your 'custard' to make the ice cream.
  8. Pour custard through a fine sieve (or line a colander with several layers of cheesecloth) into a stainless-steel bowl which is sitting in a larger bowl filled with ice and a little water.
  9. Let the custard cool in the bowl/ice bath, stirring several times until cooled completely.
  10. Remove stainless-steel bowl with cool custard, cover well with plastic wrap (pressed on the surface of the custard) and put in refrigerator for 2 to 3 hours. (Stir a few times to help prevent skin from forming.
  11. Remove from refrigerator and uncover; peel off any skin that may have formed.
  12. Fill your ice cream maker with cold custard and freeze according to manufacturer's instructions.
  13. Store in freezer in covered freezer container.

 

Old Fashioned Vanilla Ice Cream

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles.

Get your copy today!

Strawberry French Toast or Pancake Topping

This is such a simple little strawberry topping recipe. I love making it to top pancakes, french toast, waffles or even ice cream. It goes together quickly. You can use either fresh or frozen (an thawed) strawberries.

Give it a try when you’re in the mood for a little something special for breakfast. Perfect when you have overnight guests and of course a must-have for Mother’s Day.

Strawberry Topping
 
Ingredients
  • ½ C. maple syrup
  • 2 T. orange juice or Grand Marnier
  • ¾ C. pureed strawberries
Instructions
  1. Combine all ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over French toast or pancakes and serve immediately.

 

Pancake with strawberry syrup

 

Homemade Chocolate Chip Cookies

This is my favorite cookie recipe. How could you not love something that’s full of butter, brown sugar, vanilla and of course plenty of chocolate chips.

I make a batch of these for our cookie jar at least once every two weeks. They always turn out great and are a family favorite. Perfect for after-school snacks, lunch boxes or as a simple weekday dessert. Of course for us adults they also go really well with a cup of coffee after you drop the kids off at school.

From the Weekday Cookie Recipes Kindle Cookbook
www.HillbillyHousewife.com/cookiebook

Chocolate Chip Cookie Recipe
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 sticks butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 cups self-rising flour
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, mix together the butter, sugar and vanilla until well blended. In another bowl whisk together the flour and salt. Add to the butter mixture and mix well. Stir in the chocolate chips.
  3. Drop by spoonfuls onto an ungreased baking sheet and bake for about 20 minutes.

 

Homemade Chocolate Chip Cookies Ready to Eat

Coconut Cookie Recipe

These delicious cookies are full of coconut and vanilla with a little rum for flavor and of course plenty of sugar to make them sweet and crunchy. Don’t they look beautiful, sprinkled with a little extra coconut? 

I usually make the dough for this right before picking my daughter up from school. By the time we are home and settled in, the dough is chilled enough for them to bake up perfectly.

From the Weekend Cookie Recipes  Kindle Cookbook

www.HillbillyHousewife.com/cookiebook

Easy Coconut Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 cups flour
  • 5 cups sugar
  • ¼ cup unsalted butter
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon light rum
  • 6 cups shredded coconut
Instructions
  1. In a large bowl, mix all ingredients together with an electric mixer. Cover with plastic wrap and refrigerate for 60 minutes.
  2. While preheating oven to 375 degrees, line a baking sheet with wax paper.
  3. Roll the dough into 1 inch balls and place them 2 inches apart on the baking sheet.
  4. Bake until browned around the edges and on the bottom (approximately 10 minutes).

 

My favorite Coconut Cookie Recipe

Peanut Butter Cookie Recipe Without Flour

With just 4 ingredients (peanut butter, sugar, egg and baking soda), this recipe couldn’t be simpler. Yes, you read that right, there’s no flour in this cookie. It all works out beautifully though and they are a lot of fun to make with the kids.

These are some of the simplest cookies you’ll ever bake and the best peanut butter cookies you’ve ever tasted. Trust the recipe.

Since there is no flour in these peanut butter cookies, the are a great naturally gluten-free alternative to the traditional version of this popular cookie.

From the Weekend Cookie Recipes  Kindle Cookbook
www.HillbillyHousewife.com/cookiebook

Peanut Butter Cookie Recipe
 
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar + additional for coating
  • 1 egg
  • 1 teaspoon baking soda
Instructions
  1. While preheating oven to 350 degrees, grease a baking sheet.
  2. In a medium bowl, mix peanut butter and 1 cup sugar until thoroughly combined. In a small bowl, lightly beat the egg and then add to peanut butter mixture. Add the baking soda and mix until thoroughly combined.
  3. Roll the dough into balls and coat in sugar. Drop by spoonfuls onto cookie sheet, about inch-and-half apart. Using a fork, make a criss-cross pattern in the dough.
  4. Bake for about 10 minutes or until light golden brown.

 

Peanut Butter Cookies made without flour