Author Topic: Not So Secret Family Recipes  (Read 3667 times)

violinp

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

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

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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Nikko-chan

Re: Not So Secret Family Recipes
« Reply #53 on: October 03, 2020, 11:51:08 pm »
My great aunt Mary Lou made a potato dish called hashbrown potato casserole. Picky lil me loved it so much my mom asked her for the recipe... turns out its very common and some of you over in Utah might know it by another name: Funeral Potatoes (called such cause its a casserole dish, often brought to families of the deceased for the lunch after the funeral)
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jpcher

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Re: Not So Secret Family Recipes
« Reply #54 on: October 06, 2020, 01:39:05 pm »
Nikko-chan -- would you please share the recipe?

Dazi

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Re: Not So Secret Family Recipes
« Reply #55 on: October 06, 2020, 04:23:17 pm »
Nikko-chan -- would you please share the recipe?

It's been a minute, but this is the recipe I remember...

About two pounds of shredded potatoes (you can parboil and shred your own or use frozen hash browns).
1-2 cups shredded cheddar cheese
1 can of cream of chicken ( or mushroom or broccoli)
1 cup of sour cream
1 bunch of spring onions
1 large white onion chopped

Brown onion in butter, add the rest until mixed altogether (save some of the green onions and cheese for the top). Place in a buttered 9x13 casserole dish. Top with remaining cheese and green onion, bake at 350 about 30-45 minutes or until nice and bubbly and slightly brown on top.
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Nikko-chan

Re: Not So Secret Family Recipes
« Reply #56 on: October 06, 2020, 09:09:34 pm »
Yes of course!

Our Recipe:

1 bag frozen hasbrowns (we find the shredded are MUCH better at sucking up the liquid than the cubed)
1 can cream of mushroom soup (or chicken or broccoli or celery... whichever you prefer! Original recipe calls for chicken)
1 8oz tub of sour cream
1 onion, chopped.
a small bag of shredded cheddar cheese

Topping:
Corn Flakes, crushed, enough to top the casserole.
Butte, enough to moisten

Combine everything into a large bowl, mix well. Press into a 9 x 13 and add topping. heat for an hour or so on 350 degrees F, or until hot.

Recipe is quite easy to double, triple, or even quadruple (which is what i usually do... I know i am only one person but if I am going to eat hashbrown potato casserole? I am going to HAVE SOME hashbrown potato casserole.)

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BeagleMommy

Re: Not So Secret Family Recipes
« Reply #57 on: October 21, 2020, 01:25:46 pm »
I get rave reviews of my pumpkin pie every Thanksgiving.  I make my own pie crust but the filling is actually from the back of the Libby's canned pumpkin can.   However, I actually made it wrong cause I misread the recipe.  I use:

1 can Libby's canned pumpkin (not pumpkin pie mix)
1 can sweetened condensed milk (this is what I misread.  Recipe said evaporated milk.  I just leave out the sugar)
2 eggs
1 1/2 to 2 tsp Chinese five spice powder (this was my tweak since it has all the pumpkin pie spices already in there)

Beat with an electric mixer until creamy.  Pour into the pie shell and bake according to the directions on the can.
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TootsNYC

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Re: Not So Secret Family Recipes
« Reply #58 on: October 21, 2020, 02:07:26 pm »
before celiac, I was famous in my neighborhood for my chocolate chip cookies. The perfect amount of soft inside, crisp outside.
It was the basic recipe from the Berkeley and Jensen store-brand of chocolate chips from BJ's Warehouse store. i've seen the recipe online as well; it's kind of basic (differences being 1 egg, and 3/4 cup brown sugar to 1/2 cup white).

The secret was that I'd tested carefully to figure out exactly how long to bake them (in my oven, 11:30 minutes). I think the brown sugar helped too, but mostly it was the timing.

kckgirl

Re: Not So Secret Family Recipes
« Reply #59 on: October 21, 2020, 04:46:47 pm »
before celiac, I was famous in my neighborhood for my chocolate chip cookies. The perfect amount of soft inside, crisp outside.
It was the basic recipe from the Berkeley and Jensen store-brand of chocolate chips from BJ's Warehouse store. i've seen the recipe online as well; it's kind of basic (differences being 1 egg, and 3/4 cup brown sugar to 1/2 cup white).

The secret was that I'd tested carefully to figure out exactly how long to bake them (in my oven, 11:30 minutes). I think the brown sugar helped too, but mostly it was the timing.


So, based on what you said, should I reverse the measurements for brown and white sugar if I like my cookies more on the crispy side?