It’s that time of year when hobbies and traditions blend into one. The season of sugary, cinnamon scents filling the house and making your mouth water. Bread cooling by the oven, pumpkin rolls chilling in the fridge, and maple cookies filling the jar. It’s a beautiful sight and an even better taste. Beyond the delicious flavors, these baked goods often carry stories, memories, and family traditions with them.
As with many things at Minot Air Force Base, spouses and families bring their own cherished customs, often in the form of time-tested recipes made with butter, sugar, and love. One such recipe comes from Tiffany Bagi, who makes Sweet Potato Dumplings, a family favorite passed down from her husband’s Aunt Sue.
“I just have to make it every year,” Tiffany said. “Sometimes I swap out the sweet potatoes for apples, and if you can’t find frozen sweet potatoes, regular ones work just fine.”
Tiffany also shared another family tradition staple: Chocolate Gravy and Buttermilk Biscuits. She explained the meaning behind them saying: “MawMaw (Ruth Bagi) would make them for breakfast on Thanksgiving morning. The first time I had them was the first Thanksgiving I spent with [my husband] when we were dating. I was blessed with 4 years of knowing and spending time with his MawMaw before she passed. Like most southern grandmothers, meals cooked from scratch were a symbol of their love for their family.”
Chocolate Gravy and Buttermilk Biscuits
Buttermilk Biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons cold, cubed salted butter (plus 3 tablespoons melted for brushing)
- 1 cup cold buttermilk
Chocolate Gravy
Ingredients:
- ¾ cup granulated sugar (or raw sugar)
- ¼ cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- A pinch of salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla or vanilla bean extract
Directions:
- In a large saucepan, whisk together sugar, cocoa, flour, and salt until smooth.
- Gradually add the milk, whisking to combine. Cook over medium heat, stirring often, until slightly thickened (about 7–10 minutes).
- Remove from heat and stir in butter and vanilla until melted and smooth.
- Serve immediately over warm buttermilk biscuits.
Handwritten, well-loved recipes like these are some of the most meaningful things we share. As for me, I always bake several batches of my favorite pumpkin bread each fall. Being a military spouse brings so many opportunities to spread joy. I’ve even brought this bread to squadron gatherings and even handed out slices to Security Forces members coming in from the missile field one year.
The recipe makes two loaves, and they freeze beautifully making it perfect for gifting or saving a taste of the season for later.
Enjoy the yummy season!
