Author Topic: Not So Secret Family Recipes  (Read 2198 times)

violinp

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Re: Not So Secret Family Recipes
« Reply #45 on: January 06, 2020, 06:10:32 pm »
Vis a vis deviled eggs - my grandma always used Miracle Whip, and it frustrated my mom that we didn't like hers as much...because she used mayonnaise, because her MIL told her she used mayo.

Nowadays, I can't have regular mayonnaise because I eat paleo, but the closest to Miracle Whip I've found is avocado oil - based mayonnaise - specifically, the Sir Kensington's brand.
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Hmmm

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Re: Not So Secret Family Recipes
« Reply #46 on: January 07, 2020, 11:11:09 am »
Vis a vis deviled eggs - my grandma always used Miracle Whip, and it frustrated my mom that we didn't like hers as much...because she used mayonnaise, because her MIL told her she used mayo.

Nowadays, I can't have regular mayonnaise because I eat paleo, but the closest to Miracle Whip I've found is avocado oil - based mayonnaise - specifically, the Sir Kensington's brand.
I don't eat paleo, but I use this recipe for homemade mayo. It is so good made with avocado oil. https://themovementmenu.com/homemade-paleo-mayonnaise/

I love Miracle Whip on some stuff instead of Mayo.
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XRogue

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Re: Not So Secret Family Recipes
« Reply #47 on: April 24, 2020, 10:59:14 am »
When I was married to ExH, I asked his mother for the pie crust recipe she used.  She declined to give it to me because "I wasn't family."  ::)

Later on the same visit, I asked ExMil's mother for it (DS's first Christmas) and GMIL was more than happy to share. She did ask if I could share it on "that Internet thing" too because she thought it would be nice and couldn't really use the internet yet. (1993 so early days).

4 years later, ExMIL finally offered me the recipe on the grounds that she guessed I was here to stay. I said, "No worries, I got it from your mom several years back. She says everyone deserves good pie!"

Turns out it was a recipe commonly used in the Amish/Mennonite communities so it was hardly a state secret anyway. :) So in memory of GMIL, here we go again.


Amish Never-Fail Pie Crust.

 4 cups all-purpose flour
 1 tablespoon granulated sugar
 1 1/2 teaspoons salt
 1 teaspoon baking powder
 1 3/4 cups vegetable shortening, cubed
 1 egg, beaten
 1 tablespoon vinegar
 1/2 cup cold water


Blend dry ingredients together. Cut in shortening until pea size crumbs form. add vinegar, egg and cold water. Mix dough until it just comes together, divide into four equal pieces. Makes four single or two double crusts.

Tweaks: make sure the water is as cold as you can get it. Also, the dough can easily be made ahead and frozen. Press each dough ball into a flat round disc and freeze in a ziploc baggie with wax paper between discs, or whatever suits you. Can be used for any sweet or savory pie and is better frozen IMO.
Blend t
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STiG

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Re: Not So Secret Family Recipes
« Reply #48 on: April 24, 2020, 11:56:04 am »
I'm surprised it doesn't use lard.
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Aleko

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Re: Not So Secret Family Recipes
« Reply #49 on: April 24, 2020, 12:54:53 pm »
Quote
I'm surprised it doesn't use lard.

My guess is that the original recipe did. After all, vegetable shortening is the obvious substitute for lard in most recipes if for any of a number of reasons you can't or don't want to use lard.
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XRogue

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Re: Not So Secret Family Recipes
« Reply #50 on: April 24, 2020, 02:30:11 pm »
I understand the original did use lard. Also GMIL was Church of the Brethren (Mennonite offshoot) and said sometimes she had used half lard or vegetable shortening, and half butter.

Fun fact, the purpose of the vinegar in the recipe is to keep the gluten strands in the dough short, making the pastry more flaky. The idea was to have all purpose flour behave more like low gluten pastry flour, in case you were out of pastry flour or didn't want to spend the extra $$$ for it. Apple cider or white vinegar works fine.
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TootsNYC

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Re: Not So Secret Family Recipes
« Reply #51 on: April 24, 2020, 04:11:29 pm »
I understand the original did use lard. Also GMIL was Church of the Brethren (Mennonite offshoot) and said sometimes she had used half lard or vegetable shortening, and half butter.


The pie crust I used to use called for half shortening and half butter. The purpose of the butter was to stay hard instead of melting into the flour and activating the gluten.
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STiG

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Re: Not So Secret Family Recipes
« Reply #52 on: April 24, 2020, 05:13:04 pm »
My Mom's recipe is:

2 cups flour
1 cup lard
1/2 cup water
1 tsp baking powder
1 tsp salt

I find it doesn't take nearly that much water.  And rolls much better after freezing.
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