Do you have any family favorite....?!
for my 8th grade class i need to submit 3 family favorite dinners!. my mom told me to look online, she doesnt usually cook from scratch other than soup!. i have to hand them in tom!. they are for a cook book that we are auctioning off for money!. i really dont want to use online things because i dont want them to sound good but taste awful!. do you have any family favorite recipies!?!? could u please give the ingredients and directions!. thank you VERY much for you time :)Www@FoodAQ@Com
Answers:
WHITE CHOCOLATE BANANA CREAM PIE
1 sheet prepared pie dough
3 egg yolks
1/4 cup sugar
1/8 cup cornstarch
1 cup whole milk
1 vanilla bean - split lengthwise
1 T!. butter - cut into diced pieces
2 oz!. white chocolate - melted
4 ripe bananas - sliced 1/4" thick
1 T!. lemon juice
1 cup heavy cream - whipped until stiff
1 1/2 T!. banana liqueur
6 oz!. white chocolate - cut into curls
Cocoa powder - for garnish
Crust: On a lightly floured surface, roll out one sheet of pie dough to fit a 10" tart pan!. Place the dough into the pan and trim the edges!. Prick evenly with a fork and bake at 450 degrees F for 9-11 minutes, until golden!. Remove and let cool!.
Filling: In a large bowl, whisk together the egg yolks and the sugar!. Add the cornstarch and whisk to combine!. Meanwhile, in a saucepot, bring the milk and vanilla bean to a boil!. Remove from the heat and discard the vanilla bean!. Stir 3 T!. of the milk into the egg mixture and return the milk to the stove over low heat!. Slowly add the egg mixture to the milk and stir until it comes to a boil!. Remove from heat and stir in the butter and the melted white chocolate!. Cover and refrigerate!.
To assemble the pie, toss the bananas with 1 T!. lemon juice and set aside!. Fold the whipped heavy cream into the chilled filling!. Then fold in the bananas and the banana liqueur!. Fill the tart shell with the prepared filling and top with the white chocolate curls!. Dust with cocoa powder and serve
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CHEESE PIE
1 1/3 c!. fine graham cracker crumbs
1/4 c!. melted butter
Mix very well and press into a 9-inch pie pan!. Bake at 350 degrees for 5 minutes!.
FILLING:
9 oz!. cream cheese, at room temperature
2 eggs, beaten
1/2 c!. sugar
1/2 tsp!. vanilla
Cream the cheese very well and beat in the sugar!. Add the eggs and vanilla and beat until very smooth!. Pour into crust and bake at 325 degrees for 20 minutes, or until just set!.
TOPPING:
1 c!. sour cream
2 tbsp!. sugar
1 tsp!. vanilla
Mix together and spread carefully on the cream cheese filling!. Return to 325 degree oven and bake 5 minutes!.
Cool, then chill for several hours!. Best if refrigerated at least 12 hours to develop flavor
==
Marshmallow Salad
Sour Cream
1 can crushed pineapple
1 pkg small marshmallows
Mix sour cream and crushed pineapple (with a little bit of juice) then add marshmallows!. Refrigerate and serve cold!.
==Www@FoodAQ@Com
1 sheet prepared pie dough
3 egg yolks
1/4 cup sugar
1/8 cup cornstarch
1 cup whole milk
1 vanilla bean - split lengthwise
1 T!. butter - cut into diced pieces
2 oz!. white chocolate - melted
4 ripe bananas - sliced 1/4" thick
1 T!. lemon juice
1 cup heavy cream - whipped until stiff
1 1/2 T!. banana liqueur
6 oz!. white chocolate - cut into curls
Cocoa powder - for garnish
Crust: On a lightly floured surface, roll out one sheet of pie dough to fit a 10" tart pan!. Place the dough into the pan and trim the edges!. Prick evenly with a fork and bake at 450 degrees F for 9-11 minutes, until golden!. Remove and let cool!.
Filling: In a large bowl, whisk together the egg yolks and the sugar!. Add the cornstarch and whisk to combine!. Meanwhile, in a saucepot, bring the milk and vanilla bean to a boil!. Remove from the heat and discard the vanilla bean!. Stir 3 T!. of the milk into the egg mixture and return the milk to the stove over low heat!. Slowly add the egg mixture to the milk and stir until it comes to a boil!. Remove from heat and stir in the butter and the melted white chocolate!. Cover and refrigerate!.
To assemble the pie, toss the bananas with 1 T!. lemon juice and set aside!. Fold the whipped heavy cream into the chilled filling!. Then fold in the bananas and the banana liqueur!. Fill the tart shell with the prepared filling and top with the white chocolate curls!. Dust with cocoa powder and serve
======
CHEESE PIE
1 1/3 c!. fine graham cracker crumbs
1/4 c!. melted butter
Mix very well and press into a 9-inch pie pan!. Bake at 350 degrees for 5 minutes!.
FILLING:
9 oz!. cream cheese, at room temperature
2 eggs, beaten
1/2 c!. sugar
1/2 tsp!. vanilla
Cream the cheese very well and beat in the sugar!. Add the eggs and vanilla and beat until very smooth!. Pour into crust and bake at 325 degrees for 20 minutes, or until just set!.
TOPPING:
1 c!. sour cream
2 tbsp!. sugar
1 tsp!. vanilla
Mix together and spread carefully on the cream cheese filling!. Return to 325 degree oven and bake 5 minutes!.
Cool, then chill for several hours!. Best if refrigerated at least 12 hours to develop flavor
==
Marshmallow Salad
Sour Cream
1 can crushed pineapple
1 pkg small marshmallows
Mix sour cream and crushed pineapple (with a little bit of juice) then add marshmallows!. Refrigerate and serve cold!.
==Www@FoodAQ@Com
My mom would create meals she saw in a magazine!.!.American dinners like Pork Chops-veggies-mashed potato's!.!.gravy!.!.she would bake a pie!.!.or a plain white cake!.!.
!.!.
My favorite dinner was lasagna!.!.or spagetti and meatballs!.!.especially if my mom added Ricotta Cheese as a topping!.!.she would make these huge Italian Salads!.!.with a favorite Italian Bread we bought at the store!.!.
!.!.
Special Dinners!.!.were!.!.Chicken Caccitore!.!.
!.!.Baked Whole Chicken!.!.or London Broil!.!.
useing side veggies!.!.and salads!.!.
!.!.
Soups were Lentil Soup!.!.or Split Pea!.!.
and around those recipes !.!.Liver and Onions would appear!.!.usually again mashed potato's!.!.and gravy!.!.
!.!.
Large Dinners were Pot Roast!.!.Turkeys!.!.or Hams!.!.
!.!.
Christmas was sometimes all of that!.!.
!.!.
Potato's!.!.Spinach!.!.Carrots!.!.Peas!.!.
Cauliflower!.!.Broccoli!.!.Creamed Onions!.!.most times came along!.!.(au gratin)was not usually at our table!.!.
!.!.
My mom believed in sugar free and heart healthy!.!.
She would warn me about Heart Health in the late 1950's!.!.
!.!.
Those meals are like finger prints!.!.
ya' know how we study our own finger prints!.!.
they mean alot!.Www@FoodAQ@Com
!.!.
My favorite dinner was lasagna!.!.or spagetti and meatballs!.!.especially if my mom added Ricotta Cheese as a topping!.!.she would make these huge Italian Salads!.!.with a favorite Italian Bread we bought at the store!.!.
!.!.
Special Dinners!.!.were!.!.Chicken Caccitore!.!.
!.!.Baked Whole Chicken!.!.or London Broil!.!.
useing side veggies!.!.and salads!.!.
!.!.
Soups were Lentil Soup!.!.or Split Pea!.!.
and around those recipes !.!.Liver and Onions would appear!.!.usually again mashed potato's!.!.and gravy!.!.
!.!.
Large Dinners were Pot Roast!.!.Turkeys!.!.or Hams!.!.
!.!.
Christmas was sometimes all of that!.!.
!.!.
Potato's!.!.Spinach!.!.Carrots!.!.Peas!.!.
Cauliflower!.!.Broccoli!.!.Creamed Onions!.!.most times came along!.!.(au gratin)was not usually at our table!.!.
!.!.
My mom believed in sugar free and heart healthy!.!.
She would warn me about Heart Health in the late 1950's!.!.
!.!.
Those meals are like finger prints!.!.
ya' know how we study our own finger prints!.!.
they mean alot!.Www@FoodAQ@Com
here are some of my family's favorite dishes
http://thefrustratedmoms!.com/recipe_inde!.!.!.Www@FoodAQ@Com
http://thefrustratedmoms!.com/recipe_inde!.!.!.Www@FoodAQ@Com
This is my 7th grade son's favorite dinner:
Easy Shepherds Pie
1 to 1!.5 lb ground beef
1 can mixed veggies, drained
1 can corn, drained
1 jar beef gravy with mushrooms
2 cups of shredded cheddar cheese
1/2 bar of cream cheese, cubed
1!.5 tsp of diced garlic (I have a jar of this I keep in the fridge)
1/2 tsp of onion powder
1 container of mashed potatoes (yoders, bob evans, etc!.!.!.no instant)
season salt, to taste
Preheat oven to 375!.
Brown the ground beef - when almost done add 1 tsp of garlic and onion powder!. Drain in a strainer with a paper towel to get rid of the grease!. While this is cooking, I heat up the potatoes according to the package directions!.
Mix 1 cup of shredded cheddar cheese, cream cheese and 1/2 tsp of garlic with the potatoes!.
In another bowl, mix ground beef with the veggies, gravy and season salt!.
Put the meat mixture into a casserole dish, layer potatoes on top, then top with remaining cheese!.
Bake at 375 for 20 minutes until the cheese is melted and bubbly!.
======================================!.!.!.
I serve this with a tossed salad and banana pudding for dessert!.
Here is the recipe for the banana pudding!. It it sooo good!.
Not Yo Mama's Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top!.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer!. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth!. Fold the whipped topping into the cream cheese mixture!. Add the cream cheese mixture to the pudding mixture and stir until well blended!. Pour the mixture over the cookies and bananas and cover with the remaining cookies!. Refrigerate until ready to serve!.Www@FoodAQ@Com
Easy Shepherds Pie
1 to 1!.5 lb ground beef
1 can mixed veggies, drained
1 can corn, drained
1 jar beef gravy with mushrooms
2 cups of shredded cheddar cheese
1/2 bar of cream cheese, cubed
1!.5 tsp of diced garlic (I have a jar of this I keep in the fridge)
1/2 tsp of onion powder
1 container of mashed potatoes (yoders, bob evans, etc!.!.!.no instant)
season salt, to taste
Preheat oven to 375!.
Brown the ground beef - when almost done add 1 tsp of garlic and onion powder!. Drain in a strainer with a paper towel to get rid of the grease!. While this is cooking, I heat up the potatoes according to the package directions!.
Mix 1 cup of shredded cheddar cheese, cream cheese and 1/2 tsp of garlic with the potatoes!.
In another bowl, mix ground beef with the veggies, gravy and season salt!.
Put the meat mixture into a casserole dish, layer potatoes on top, then top with remaining cheese!.
Bake at 375 for 20 minutes until the cheese is melted and bubbly!.
======================================!.!.!.
I serve this with a tossed salad and banana pudding for dessert!.
Here is the recipe for the banana pudding!. It it sooo good!.
Not Yo Mama's Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top!.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer!. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth!. Fold the whipped topping into the cream cheese mixture!. Add the cream cheese mixture to the pudding mixture and stir until well blended!. Pour the mixture over the cookies and bananas and cover with the remaining cookies!. Refrigerate until ready to serve!.Www@FoodAQ@Com
My kids really like this meal: Parmesan Chicken, Broccoli & Bowties, and Buttermilk Pound Cake for dessert!. I will sometimes top the pound cake w/ fresh sliced strawberries!.
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp!. kosher salt
? tsp!. freshly ground black pepper
2 extra-large eggs
1 ? cups seasoned dry bread crumbs
? cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels!.
On one dinner plate, combine flour, salt, and pepper!. On a second plate, beat the egg w/ 1 Tbsp!. of water!. On a third plate combine the bread crumbs and parmesan cheese!. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly!.
Heat 1 Tbsp of butter and 1 Tbsp!. of oil in a large sauté pan on medium-low!. Cook chicken in batches on both sides until cooked through!. Chicken is done when meat is opaque and juices run clear!. Add more butter and oil to cook remaining batches as needed!. Sprinkle more parmesan cheese on top of cooked chicken to serve!.
--Ina Garten, “Barefoot Contessa Family Style” cookbook
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Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
? lb!. farfale pasta (bow ties), about 4 cups dry
2 Tbsp!. butter
2 Tbsp!. EVOO
1 tsp!. minced garlic
zest of 1 lemon
1 Tbsp!. freshly squeezed lemon juice
? cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water!. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside!.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes!. Drain well and add to the broccoli!.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute!. Remove from heat, and add 2 tsp!. kosher salt, black pepper, and lemon juice, and stir well!. Pour over the broccoli and pasta!. Toss well, and season to taste!. Sprinkle with pine nuts and parmesan cheese, if desired, and serve!. Serves 6-8
--Ina Garten, "Barefoot Contessa Family Style" cookbook
----------------------------
Buttermilk Pound Cake
1 cup butter (no substitutes), softened
3 cups sugar
4 eggs
3 cups all-purpose flour
? teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional
In a mixing bowl, cream butter and sugar!. Add eggs, one at a time, beating well after each addition!. Combine flour and baking soda; add alternately with the buttermilk and beat well!. Stir in vanilla!. Pour into a greased and floured 10-in!. fluted tube pan!. Bake at 325° for 1 hour and 10 minutes or until cake tests done!. Cool in pan for 15 minutes before removing to a wire rack to cool completely!. If desired, dust with confectioners' sugar!.Www@FoodAQ@Com
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp!. kosher salt
? tsp!. freshly ground black pepper
2 extra-large eggs
1 ? cups seasoned dry bread crumbs
? cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels!.
On one dinner plate, combine flour, salt, and pepper!. On a second plate, beat the egg w/ 1 Tbsp!. of water!. On a third plate combine the bread crumbs and parmesan cheese!. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly!.
Heat 1 Tbsp of butter and 1 Tbsp!. of oil in a large sauté pan on medium-low!. Cook chicken in batches on both sides until cooked through!. Chicken is done when meat is opaque and juices run clear!. Add more butter and oil to cook remaining batches as needed!. Sprinkle more parmesan cheese on top of cooked chicken to serve!.
--Ina Garten, “Barefoot Contessa Family Style” cookbook
-----------------------------------
Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
? lb!. farfale pasta (bow ties), about 4 cups dry
2 Tbsp!. butter
2 Tbsp!. EVOO
1 tsp!. minced garlic
zest of 1 lemon
1 Tbsp!. freshly squeezed lemon juice
? cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water!. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside!.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes!. Drain well and add to the broccoli!.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute!. Remove from heat, and add 2 tsp!. kosher salt, black pepper, and lemon juice, and stir well!. Pour over the broccoli and pasta!. Toss well, and season to taste!. Sprinkle with pine nuts and parmesan cheese, if desired, and serve!. Serves 6-8
--Ina Garten, "Barefoot Contessa Family Style" cookbook
----------------------------
Buttermilk Pound Cake
1 cup butter (no substitutes), softened
3 cups sugar
4 eggs
3 cups all-purpose flour
? teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional
In a mixing bowl, cream butter and sugar!. Add eggs, one at a time, beating well after each addition!. Combine flour and baking soda; add alternately with the buttermilk and beat well!. Stir in vanilla!. Pour into a greased and floured 10-in!. fluted tube pan!. Bake at 325° for 1 hour and 10 minutes or until cake tests done!. Cool in pan for 15 minutes before removing to a wire rack to cool completely!. If desired, dust with confectioners' sugar!.Www@FoodAQ@Com
Your Mom told you to find family recipes online!? Hmmm well, first thats cheating!. What if your teacher asks you to explain the taste!?
Heres one that I loved when I was a kid
Use canned biscuits, its a lot faster
Chocolate Gravy:
1/4 cup granulated sugar
(use up to 1/3 cup if you like it sweeter)
3 Tbsp!. unsweetened Dutch process cocoa powder
1 Tbsp!. plus 1 tsp!. all-purpose flour
Pinch salt
1 cup plus 2 Tbsp!. milk
1 Tbsp!. unsalted butter, cut into quarters
Cinnamon Biscuits:
1 cup all-purpose flour
3 Tbsp!. granulated sugar
1-1/2 tsp!. baking powder
1/2 tsp!. cinnamon
1/8 tsp!. salt
2 Tbsp!. solid vegetable shortening
1/3 cup milk
For Baking Biscuits:
2 tsp!. granulated sugar
1/8 tsp!. cinnamon
Small amount additional milk
For Chocolate Gravy:
About 1-1/3 cups
Have ready near stovetop a heatproof small pitcher or liquid measure of at least 1-1/2 cup capacity!. Tear off a piece of plastic wrap large enough to cover the pitcher, then pierce it in about 12 places with a toothpick or the tip of a sharp knife!. Set aside!.
Into 1 quart, heavy-bottomed, nonaluminum pot, sift sugar, cocoa powder, flour, and salt!. With small whisk, blend well!. Add 1/4 cup of the milk (reserve remainder); whisk briskly to form a smooth paste (mixture will be thick)!. Have butter near stovetop!.
In small, heavy-bottomed saucepan over low heat (or use microwave oven), heat remaining milk until very hot!. Remove from heat!. Gradually whisk into cocoa mixture!. Scrape sides and bottom of pot with rubber spatula, then set pot over medium heat!.
Cook and stir until gravy comes to a boil, scraping pot bottom and sides occasionally!. You will probably see a layer of foam on top—OK!. When gravy boils, reduce heat so a low boil is maintained!. Boil and stir for 4 minutes; gravy will thicken somewhat!. Remove from heat!. Immediately add butter!. Wait for about 30 seconds, then gently whisk butter into gravy!. Without waiting, pour gravy into heatproof pitcher; place perforated plastic wrap directly onto surface of gravy (this prevents a skin from forming on top)!. Cool briefly, then chill until needed, up to a day or two!.
For Biscuits and Assembly:
Adjust rack one-third down from top of oven; preheat oven to 450 degrees F!. You'll need a baking sheet, but do not grease or line it!.
In work bowl of food processor fitted with steel blade, combine flour, sugar, cinnamon, baking powder, and salt!. (So you don't forget, measure out the 2 tsp!. granulated sugar and the 1/8 tsp!. cinnamon for baking now; blend the two thoroughly in small cup and set aside!.) Cover food processor; process at high speed about 15 seconds, until well-blended!. Add shortening; cover and process at high speed 15 seconds longer, until shortening is in very fine pieces!. Turn into medium bowl!. (If you don't have a food processor, sift the dry ingredients into a medium bowl, then cut in the shortening with a pastry blender or two knives until it's in very fine pieces!.) All at once, add the 1/3 cup milk and mix just until a dough is formed!.
Turn onto a lightly floured board; knead about 30 seconds (don't overdo the kneading, but don't omit it, either)!. If dough is slightly sticky, keep your hands floured!. Pat or roll dough to a scant 1/2 inch thickness!. Flour cutter, then cut dough into shapes; transfer each cutout to baking sheet (for biscuits with softer sides, place cutouts about 1 inch apart--if you like crustier sides, allow more space between biscuits)!. Gather scraps and form into a ball, then flatten to a scant 1/2 inch thickness and continue cutting until dough is used up!. Do not handle dough more than necessary!.
With a pastry brush or fingertip, lightly brush the top of each biscuit with a small amount of additional milk, then sprinkle with a bit of the cinnamon sugar (try not to get either milk or sugar on the baking sheet, but if only a little gets on, it's OK)!.
Bake biscuits in preheated oven for 6 to 9 minutes, turning sheet back-to-front about halfway through baking time!. Biscuits are done when well-risen and bottoms are a golden brown (the tops of these don't brown much)!.
While biscuits bake, reheat gravy!. Remove from refrigerator and scrape into a 1 quart, heavy-bottomed, nonaluminum pan!. Heat over very low heat, stirring very frequently, just until steaming hot!. Alternatively, heat in microwaveable container in the microwave at 50 percent (medium) power for short intervals, stirring well after each, until gravy is steaming hot!. If you want to serve this dish family-style, you'll need a dinner plate with a flat "well" in the center; otherwise, use dessert or side plates with a flat center "well"!.
As soon as biscuits are done, remove from oven, then remove to cooling rack!. Quickly pour hot gravy into plate "well(s)", dividing it evenly among plates if more than one plate is used!. Place hot biscuits on top of gravy (for individual servings, place one or two hot biscuits atop each portion of gravy) and serve!. If you servedWww@FoodAQ@Com
Heres one that I loved when I was a kid
Use canned biscuits, its a lot faster
Chocolate Gravy:
1/4 cup granulated sugar
(use up to 1/3 cup if you like it sweeter)
3 Tbsp!. unsweetened Dutch process cocoa powder
1 Tbsp!. plus 1 tsp!. all-purpose flour
Pinch salt
1 cup plus 2 Tbsp!. milk
1 Tbsp!. unsalted butter, cut into quarters
Cinnamon Biscuits:
1 cup all-purpose flour
3 Tbsp!. granulated sugar
1-1/2 tsp!. baking powder
1/2 tsp!. cinnamon
1/8 tsp!. salt
2 Tbsp!. solid vegetable shortening
1/3 cup milk
For Baking Biscuits:
2 tsp!. granulated sugar
1/8 tsp!. cinnamon
Small amount additional milk
For Chocolate Gravy:
About 1-1/3 cups
Have ready near stovetop a heatproof small pitcher or liquid measure of at least 1-1/2 cup capacity!. Tear off a piece of plastic wrap large enough to cover the pitcher, then pierce it in about 12 places with a toothpick or the tip of a sharp knife!. Set aside!.
Into 1 quart, heavy-bottomed, nonaluminum pot, sift sugar, cocoa powder, flour, and salt!. With small whisk, blend well!. Add 1/4 cup of the milk (reserve remainder); whisk briskly to form a smooth paste (mixture will be thick)!. Have butter near stovetop!.
In small, heavy-bottomed saucepan over low heat (or use microwave oven), heat remaining milk until very hot!. Remove from heat!. Gradually whisk into cocoa mixture!. Scrape sides and bottom of pot with rubber spatula, then set pot over medium heat!.
Cook and stir until gravy comes to a boil, scraping pot bottom and sides occasionally!. You will probably see a layer of foam on top—OK!. When gravy boils, reduce heat so a low boil is maintained!. Boil and stir for 4 minutes; gravy will thicken somewhat!. Remove from heat!. Immediately add butter!. Wait for about 30 seconds, then gently whisk butter into gravy!. Without waiting, pour gravy into heatproof pitcher; place perforated plastic wrap directly onto surface of gravy (this prevents a skin from forming on top)!. Cool briefly, then chill until needed, up to a day or two!.
For Biscuits and Assembly:
Adjust rack one-third down from top of oven; preheat oven to 450 degrees F!. You'll need a baking sheet, but do not grease or line it!.
In work bowl of food processor fitted with steel blade, combine flour, sugar, cinnamon, baking powder, and salt!. (So you don't forget, measure out the 2 tsp!. granulated sugar and the 1/8 tsp!. cinnamon for baking now; blend the two thoroughly in small cup and set aside!.) Cover food processor; process at high speed about 15 seconds, until well-blended!. Add shortening; cover and process at high speed 15 seconds longer, until shortening is in very fine pieces!. Turn into medium bowl!. (If you don't have a food processor, sift the dry ingredients into a medium bowl, then cut in the shortening with a pastry blender or two knives until it's in very fine pieces!.) All at once, add the 1/3 cup milk and mix just until a dough is formed!.
Turn onto a lightly floured board; knead about 30 seconds (don't overdo the kneading, but don't omit it, either)!. If dough is slightly sticky, keep your hands floured!. Pat or roll dough to a scant 1/2 inch thickness!. Flour cutter, then cut dough into shapes; transfer each cutout to baking sheet (for biscuits with softer sides, place cutouts about 1 inch apart--if you like crustier sides, allow more space between biscuits)!. Gather scraps and form into a ball, then flatten to a scant 1/2 inch thickness and continue cutting until dough is used up!. Do not handle dough more than necessary!.
With a pastry brush or fingertip, lightly brush the top of each biscuit with a small amount of additional milk, then sprinkle with a bit of the cinnamon sugar (try not to get either milk or sugar on the baking sheet, but if only a little gets on, it's OK)!.
Bake biscuits in preheated oven for 6 to 9 minutes, turning sheet back-to-front about halfway through baking time!. Biscuits are done when well-risen and bottoms are a golden brown (the tops of these don't brown much)!.
While biscuits bake, reheat gravy!. Remove from refrigerator and scrape into a 1 quart, heavy-bottomed, nonaluminum pan!. Heat over very low heat, stirring very frequently, just until steaming hot!. Alternatively, heat in microwaveable container in the microwave at 50 percent (medium) power for short intervals, stirring well after each, until gravy is steaming hot!. If you want to serve this dish family-style, you'll need a dinner plate with a flat "well" in the center; otherwise, use dessert or side plates with a flat center "well"!.
As soon as biscuits are done, remove from oven, then remove to cooling rack!. Quickly pour hot gravy into plate "well(s)", dividing it evenly among plates if more than one plate is used!. Place hot biscuits on top of gravy (for individual servings, place one or two hot biscuits atop each portion of gravy) and serve!. If you servedWww@FoodAQ@Com