439 grandmother higbe never Recipes
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milk, lukewarm water, butter, salt, sugar and6 Moremilk, lukewarm water, butter, salt, sugar, special dry milk or nonfat dry milk, potato flour or heaping 3/4 cup potato flakes, king arthur unbleached all-purpose flour, king arthur 100% organic white whole wheat flour, instant yeast, use all-purpose flour exclusively, if you like ; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose45 min, 11 ingredients
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freezable holdable mashed potatoes save this 1 and5 Morefreezable holdable mashed potatoes save this 1, this is a tt recipe make once for future dinners always great even after months of freezing, holdable mashed potatoes with garlic variation, no extra butter, yet great flavor and good texture. use yukon gold potatoes for best flavor. use russets if you must; i never try to mash or freeze red potatoes. if potatoes look watery before freezing, don tsp worry; the liquid will be absorbed as the dish reheats.1 hour , 6 ingredients
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Easy No Knead Bran Refrigerator Rollscrisco (may use 2 sticks unsalted butter ), boiling water and7 Morecrisco (may use 2 sticks unsalted butter ), boiling water, sugar, all bran, salt, eggs, well-beaten, dry yeast, lukewarm water, unbleached white flour (never use over 7 cups, usually just 6 cups is sufficient, because dough will be soft)20 min, 9 ingredients
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Spelt Breadwater (i never warm the ), yeast, oil, honey and2 Morewater (i never warm the ), yeast, oil, honey, whole spelt flour, salt6 hour , 6 ingredients
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My Grandmothers Southern Ambrosia Saladpineapple chunks in juice and8 Morepineapple chunks in juice, madarin orange segments in syrup, firm large banana, seedless grapes, minature marshmallows, flaked coconut toasted or not, chopped pecans, dairy sour cream or plain yogurt, brown sugar9 ingredients
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My Grandmothers German Potato Saladbacon, diced, sweet onion, diced, salt, water and5 Morebacon, diced, sweet onion, diced, salt, water, cider vinegar, granulated sugar, fresh parsley, minced, ground black pepper , or to taste, cooked potatoes, cooled, peeled and cubed9 ingredients
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Turkey Dressing That Never Failsbread -broken or sliced into 1/2 inch pieces and13 Morebread -broken or sliced into 1/2 inch pieces, turkey neck and giblets (minus the liver unless you really like it), chopped celery, celery seed, diced onions, olive or conola oil, butter (up to 1/4 lbs.), pouttry base boullin to taste + 1 can of chicken broth, eggs, breakfast sausge, grnulated garlic, rubbed sage, kosher salt & fresh ground pepper to taste, oysters plan (or smoked ) -optional2 hour , 14 ingredients
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Almost Kfc Coleslawvery finely chopped cabbage (about the size of rice) and9 Morevery finely chopped cabbage (about the size of rice), shredded carrots, minced onions (i grate mine,mainly just using the juice), sugar, salt, pepper, mayo, milk, buttermilk, tarragon vinegar.(dont worry i never have that stuff ,i use cider vinegar)10 ingredients
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Great Grandmother's Green Bean Saladfresh whole young green beans (haricots), stemmed and5 Morefresh whole young green beans (haricots), stemmed, minced white onion, white vinegar, granulated white sugar, half & half, fresh ground black pepper to taste6 ingredients
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Pancakes Never Fail I Promiseegg, sugar i use half splenda, salt, milk and4 Moreegg, sugar i use half splenda, salt, milk, all purpose flour, baking powder, melted butter or veg oil, vanilla or almond or your favorite5 min, 8 ingredients
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My Grandmothers Corn Puddingdiced green pepper, onion diced, butter, flour and8 Morediced green pepper, onion diced, butter, flour, salt to taste, beaten egg, dry mustard, whole milk, dry fine breadcrumbs, ritz crackers, corn, canned or fresh, paprika30 min, 12 ingredients
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Solstices Grandmothers Pierogiespotato filling, grated cheddar cheese, salt and pepper and9 Morepotato filling, grated cheddar cheese, salt and pepper, potatoes, diced onions, butter, dough, flour, salt, egg, butter, melted, water5 min, 12 ingredients
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My Grandmothers Noodle Kuggelwide egg noodle, crushed pineapple, sour cream and10 Morewide egg noodle, crushed pineapple, sour cream, cottage cheese, eggs beaten, butter, milk, sugar, vanilla, cinnamon, crushed cornflakes, raisins, salt1 hour , 13 ingredients
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Spanish Minute Ricesliced onion and8 Moresliced onion, diced green pepper (i never use this, since i can tsp eat bell pepper), minute rice, oil or butter, water, tomato sauce (8 oz each) or 2 can diced tomatoes (2 lb each) and omit the 2 cups water, salt, black pepper, picante sauce to taste for heat ( i use 2 tbsp of medium)15 min, 9 ingredients
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Tips On Using Heavy Whipping Creami have found for cooking heavy whipping cream is best. co... and19 Morei have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.15 min, 20 ingredients
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Cookie Dough Topped Browniesbrownie base, sugar, flour, baking cocoa, salt and13 Morebrownie base, sugar, flour, baking cocoa, salt, vegetable or canola oil, eggs, vanilla extract, cookie dough topping, butter, softened, brown sugar, white sugar, half-and-half, vanilla extract, flour, glaze, semisweet or milk chocolate chips, shortening ( i never use this)30 min, 18 ingredients
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