Best 6 Pawpaws Bacon Gravy Recipes

BACON GRAVY

Steps:

• Melt together the bacon drippings and butter in a skillet over medium heat; whisk in the flour a little at a time, until fully incorporated.
• Cook, stirring constantly, for about 3 minutes until golden in color.
• Slowly add in 2 cups of the liquid, a little at a time, stirring constantly, adding more water as needed.
• Bring to a boil, reduce, add bacon and seasonings, and let simmer for about 4 minutes, whisking in additional liquid as needed to correct consistency. Taste and correct seasonings as needed.

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

PAWPAW PUDDING

Steps:

• Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
• In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
• In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
• Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

BACON GRAVY

Steps:

• Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
• Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
• Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
• Add milk; whisk together.
• Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
• Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
• Serve over biscuits.

CREAMY BACON GRAVY

Steps:

• Brown bacon in a large skillet until crisp.
• Remove bacon and leave 2 tablespoons bacon fat in the skillet.
• Whisk flour into the bacon fat and cook 1 minute.
• Add milk a little bit at a time, stirring after each addition.
• Bring to a boil, reduce heat, and simmer until thick and bubbly.
• Crumble bacon and stir into the gravy. Season with salt and pepper to taste.
• Spoon over biscuits for serving.

PAWPAW'S POT ROAST

Steps:

• Heat a 7 1/2-quart pot over medium-high heat. Sear the fat side of the roast until some of the fat renders, 2 to 3 minutes. Continue to sear pork until browned completely, 2 to 3 minutes per side.
• Pour chicken broth into the pot; add Italian seasoning, garlic powder, onion powder, cinnamon, salt, and black pepper. Bring the broth to a simmer, place a cover on the pot, reduce heat to medium-low, and cook at a simmer, turning every 30 minutes, for 4 hours.
• Put potatoes and baby carrots into the pot so they are covered by liquid; add enough water to ensure the bottom 2/3 of the roast remains submerged. Cover the pot and continue cooking until roast is falling from bone and vegetables are tender, 60 to 90 minutes more.