#family recipe

[apolloendymion]

great-grandma's norwegian meatballs and gravy recipe

y'all remember that post about the person who fell out w their mom and posted her meatloaf recipe as revenge? well,

^ THIS is my mom's copy of my family's christmas eve norwegian meatballs recipe. i don't even celebrate christmas anymore, lol

don't worry, i transcribed and edited that mess into something more legible. here it is, under the cut:

recommended tools:

2 mixing bowls

whisk/beater

frying pan

spatula

ingredients:

12 tbsp very finely chopped onion

8 tbsp butter

2 lb ground beef

3/4 lb ground pork

1 cup bread crumbs

1 cup milk

2 eggs

4 tsp sugar

2 1/2 tsp salt

1 tsp nutmeg

1/2 tsp allspice

steps:

premix sugar, salt, nutmeg, and allspice

beat eggs

brown onions in half the butter

in a separate bowl from the sugar, mix the browned onions with beef, pork, bread crumbs, milk, and eggs. don't overmix, or the meat will become tough.

add sugar mixture to meat mixture, still taking care not to over-mix

shape meat mixture into 1 inch balls

heat the rest of the butter at a low temperature

add meatballs and brown over medium heat. shake the pan to keep meatballs round and ensure even cooking. serve alongside mashed potatoes, lefse, and søtsuppe!

[jenjen4280]

Just finished making Burger cookies for my Dad for Christmas using Mom-Mom’s recipe (his Mother, my grandmother). They are my favorite Christmas cookie. Dad loves them because they remind him of his Mother.

The Hot Wife was on hand for “quality control” (aka cookie thieving) and as my co-froster.

These are shortbread cookies with fudge frosting, close but not quite, Berger Cookies, a Baltimore favorite (yeah, we’re from Bawlmer, hon).

Supposedly Mom-Mom won the recipe off a woman who worked for the Berger bakery (I believe it - she was a card sharp!)

Here’s the recipe. To understand “cream for cake,” hit up this woman’s blog: https://whatsarahbakes.com/baking-secrets/mixing-methods/the-creaming-method/

[themirokai]

I did my at-least-annual tradition of making my family’s chicken soup recipe on Sunday, and I took process photos, so I thought I’d share. Here’s what I have written down but for all its vagueness it’s still not accurate.

I think every generation has modified some stuff about the process and tweaked it for their particular tastes.

Instead of using a whole chicken, I use a split chicken breast (2 halves) plus a pack of chicken thighs (4). I like this better because the ratio of meat to fiddly bits is better and Surfski likes CHICKEN soup (lots of chicken per bowl). You could easily use half a breast or one or two fewer thighs, but I think the mix of white and dark meat is important for flavor.

Next is something I added to the recipe after reading Salt Fat Acid Heat. I salt my raw chicken and let it sit out for at least half an hour before I put it in the water. I think this helps the chicken hold flavor through the cooking.

While the chicken is sitting (so a change from the order of the recipe) I chop a large sweet onion plus the carrots, celery, and parsnips. I think I used 5 skinny stalks of celery, 4 carrots and 5 parsnips, but especially given the size variability you’ve got to judge this based on vibes. How much of each vegetable does your heart tell you that you need in your soup? The one exception to this is if you are not familiar with parsnips and you are considering skimping on them or leaving them out. That is not your heart. That is the devil and you must resist. Trust me on this and use about as many parsnips as carrots.

The next step was added by my great aunt who was a genius in the kitchen (also very good at refurbishing antiques but that’s less relevant). You heat up some butter and olive oil and sautee your vegetables in it. Yes it makes another pan to clean but it’s completely worth it. You don’t cook it for long! Just until the carrots and celery get bright and the onion is just starting to get translucent and everything is a tiny bit soft.

Ok, set the veg aside but I highly recommend snacking on some of the parsnips at this point. Every time I make chicken soup it always makes me want to make roast parsnips and I always forget when I’m meal planning.

Next it’s chicken time! Load your chicken into a big heavy pot and cover it with water. I just barely cover it because I’m going to need room for lots of veg.

Put that on your biggest burner and boil it. It will take a while to come up to a good boil. Once it’s boiling it will start to foam. This stuff.

Ick. Skim that off and throw it away.

Now, when the foaming is done, turn down the heat and dump in your veg. Mix it all in there then put your bunch of dill on top. Make sure you take off the twist tie or anything else holding the dill together.

My mom added this next step which she got from a friend of hers. It’s this shit called Better Than Bouillon.

You can use the plain chicken variety. Roast chicken is just what my grocery store had. I’m not 100% sure what it is but it really does add gorgeous flavor to the soup. I put one big spoonful in a big pot. This is what it looks like out of the jar.

Now you let everything cook together until the chicken is cooked. How long will that take? 🤷🏻‍♀️ Depends on the size of your chicken pieces and how high you have the heat, etc. When you think it might be done, pull out your biggest piece of chicken and poke it. It should be white and firm. If it is, pull the rest of the chicken out too and turn the heat way down but leave the veg and the dill in to simmer.

Now you walk away. Go scroll tumblr. Read a chapter of a book. Draw something. But you gotta let the chicken cool down.

Why? Because you’re going to shred that with your fingers and you don’t want to burn your fingerprints off. Or maybe you do. I don’t know your life.

Anyway, this is a good spot for me to stop and hit post because I’m on mobile and I’ll run up against the 10 image limit.

I hope you’ve enjoyed this so far! The rest of the recipe and the end product will be in a reblog.

[therecipelibrary]

Since it is one of those days where I am unable to cook. I thought I would share one of my favorite recipes, not vintage exactly, but a family recipe, one of my moms. Unless is the 90s vintage now?

Anyway this one freezes well and makes idk 4 or 5 servings.

I like to prep a few things ahead on the days I feel well to have on days like today.

Enchilada Soup

1 can cream of chicken

2 cans of chicken broth, I used one bigger container of low sodium

1 can cream corn

1 big can of green enchilada sauce

1 can green chiles

1 can of diced chicken, or a small amount of rotisserie etc.

Half an onion sliced or diced, idc

Bring to a boil then add:

4 or 5 flour tortillas cut with scissors into tiny strips and boil 5 minutes.

Add lots of cheddar cheese

Sour cream if you like, but I didn't use any last time.

It's like a spicier chicken noodle, comfort food, not healthy.

[withinthebrain]

Daddy's Favorite Christmas Wafer Cookies

Cookie Cutouts: 1 C butter 1/3 C heavy cream 2 C flour Mix until fully incorporated and refrigerate for 1 hour. Roll dough out to 1/8 inch thickness and cut 1-1 1/2 inch circles out of the dough. Fill a small bowl with sugar and completely coat the circles in sugar. Place the cut outs on a greased baking sheet and prick each circle with a fork 4 times. Bake at 350 degrees for 7-9 minutes. Filling: 1/4 C butter 3/4 C powerdered sugar 1tsp vanilla red or green food coloring Mix together and place a small amount between two cookie cutouts. (just enough to show out the edge of the cookie sandwich.) They never last long enough to need to be stored :D However, they should be kept in an air tight container.

[rats-are-cute-recipes]

Grandma Ellis's Pumpkin Bread

Technically this pumpkin bread comes from my great grandma, but this is how it is named in my mom's recipe book. The recipe wasn't originally gluten free, but my mom and I spent many years when I was a child turning the old family recipes into something I could eat. We have these during Christmas day with breakfast. Traditionally, my family bakes these in 4 old coffee cans to achieve the round shape, but 2-4 loaf pans work just fine

Ingredients

♡ 4 eggs, beaten

♡ 3 cups sugar

♡ 2 cups canned pumpkin (1 can)

♡ 1 cup oil

♡ 2/3 cup cold water

♡ 3 cups gluten free all purpose flour

♡ 1/2 cup almond flour

♡ 1/2 tsp baking powder

♡ 2 tsp baking soda

♡ 1 1/2 tsp salt

♡ 1 tsp nutmeg

♡ 1 tsp cinnamon

♡ 1 tsp cloves

Instructions

☆ Heat oven to 325°F

☆ If using loaf pans: grease pans. If using coffee cans: cut a circle of parchment paper to cover the bottom of the pan as well as a strip of parchment to go around the sides.

☆ In a large bowl, mix eggs and sugar

☆ Add the rest of the wet ingredients

☆ In a seperate bowl, mix dry ingredients

☆ Slowly add dry ingredients into the wet ingredients, whisking as you go.

☆ Once it is completely mixed and without clumps, pour batter into the loaf pans or coffee cans

☆ Bake for 1 hour to 1 hour 30 minutes

☆ Let cool on wire rack. Take out of pans or cans and slice. I recommend serving with salted butter

[jadefyre]

I'm in the process of writing out recipes from an old notebook onto recipe cards, and thought I'd share a family recipe for my mom's really tasty spaghetti sauce!

This is one of those "measure with your heart" recipes, so I won't have exact quantities/measurements for most ingredients.

This recipe should be relatively doable with medium-low amounts of energy or with a helping hand. I've broken down the steps as much as I can since I hate it when a "step" is actually 3 or 4 steps in a trenchcoat.

Mom's Spaghetti Sauce Recipe

ingredients:

1 medium yellow onion (or more, especially if you're making a big batch)

garlic (crushed or minced; 2 cloves for a small batch is a good starting place if you're really not sure, but add as many as your little heart desires.)

a pat of butter to sauté stuff in

ground meat (or vegetarian substitute of your choice! for meat, I've found ground turkey works great if you don't eat red meat)

a couple big cans of tomato sauce (I use plain because we're adding our own herbs and alliums, but up to you!)

1 small can of tomato paste (per couple big cans of sauce, I guess)

oregano

thyme

salt & pepper to taste

white sugar (mom recommends a teaspoon or so)

mushrooms (entirely optional)

equipment:

a saucepan or pot that's big enough to hold the tomato sauce (with plenty of room. trust me, you don't want this thing to be too full)

a sharp knife for chopping your onion, mincing your garlic (garlic crusher optional if you don't have one) and slicing your mushrooms (if using).

a can opener, if using store-bought canned tomato sauce/paste

cutting board or mat, or other suitable cutting surface

stirring implement like a wooden or plastic spoon

a lid for your pot. this one is imperative. the sauce WILL splatter everywhere if you don't have some sort of cover for it, and i've found splatter screens to be mildly ineffective (but your mileage may vary.)

prep time!

chop up your onion and garlic, slice mushrooms if using

sauté onion and garlic in the butter over medium heat in a pot/saucepan until clear (make sure your pot is big enough to hold the tomato sauce)

add mushrooms, sauté until just starting to brown

add oregano and thyme, then add ground meat (or substitute) right after

break meat apart and fry until brown

add a bit of salt & pepper to taste while the meat's cooking

add your tomato sauce, stir

add tomato paste, stir

turn down heat to low and simmer with a lid on

add the sugar after about 15 minutes

total cook time should be about an hour to let all those flavours mingle

Scoop some on top of your pasta of choice, top with parmesan if you want, and enjoy!

(Bonus tip: this tastes even better on day 2! And it reheats on the stove just fine.)

(also, I'm not a food expert so I don't know the standard 'keeps in the fridge' time but I'd say probably use it within 5 days or fewer cuz of the meat and stuff. I usually store it right in the pot but I don't know if that's actually recommended or not, ya know?)

[fieriframes]

[I MEAN, IT'S GREAT. I SAY THERE IS NO DARKNESS BUT IGNORANCE. THE CAKE IS A FAMILY RECIPE, AND CHARLES IS KEEPING]

[lee-romee]

my grandmother's palatschinken/palacsinta :)

1c flour 2 eggs 3tb sugar ~1c milk (she doesn't measure this one but its about a cup <3)

[andreahsmith]

How To Cook Eggless chocolate & beetroot blitz & bake cake

>> VERY IMPORTANT >> This article will be long. I would recommend you to watch a simplified video.

<<CLICK HERE>> to continue with video

INGREDIENTS

100ml rapeseed oil, plus extra for greasing

175g (drained weight) vacuum-packed beetroot (not in vinegar)

175g dark soft brown sugar

200g self-raising flour

1 tbsp baking powder

50g cocoa powder

200g 0% fat natural yogurt

2 tsp vanilla extract

For the icing

100g icing sugar

50g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp skimmed milk

dark chocolate shavings, to serve (optional)

Method

STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

STEP 2Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

STEP 3Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

................. ............CLICK HERE TO READ MORE.......................

[perpetual-lurker]

I finally figured out my mom's cranberry sauce recipe this year! Here it is, adjusted for shrinkflation (cranberry bags are only 12 oz now) and with more detailed explanations for the steps.

This cranberry sauce is significantly sweeter than canned cranberry sauce, but since it's strained it's just as smooth.

If you are doubling the batch, you will have to cook the cranberries (step 2) longer - I had to decrease the cooking time compared to the original recipe. For reference, the original recipe with 16 oz cranberries was 20 minutes instead of 15.

Serving suggestions: on turkey, on a roll, on a sandwich, with a spoon

If it doesn't gel properly, it's still really yummy & also you can use it in holiday cocktails!

Ingredients:

12 oz cranberries

1.5 cups water

1.5 cups sugar

Directions:

Boil the water in a medium saucepan

Add the cranberries, turn the heat to low, and cover. Let them cook for 15 minutes. Every time the cranberries bubble to the top of the saucepan, remove the lid, stir the cranberries, and replace the lid. (Notes for this step: This is how you cook the cranberries for long enough without burning them or losing too much liquid. The cranberries should pop pretty quickly - it sounds kind of like popcorn. Once the cranberries pop, the pulp will mix into the water.)

Use a mesh strainer to strain the cranberry skins/seeds (what you discard) from the pulp (what you keep). Do this just a little at a time, discarding the skins as you go to keep the strainer from clogging. Use a spoon to push the mixture through the strainer since it should be quite viscous.

Return the strained pulp to the saucepan & add the sugar.

Bring the mixture up to a boil. It will be a pretty gentle boil because of how thick it is.

Pour the sauce into the container you want to serve / store it in.

Let it cool to room temperature. The sauce should already be starting to gel.

Cover the sauce & place it in the fridge to finish gelling. Overnight works best.

[foodandfolklore]

Secret Recipes - Should they stay Secret?

I've been mulling something over that can be quite divisive in the cooking community. And since pretty much cooks and eats, it means everyone has an opinion on this. Delicious Foods people will cook for others, but refuse to share what's in it or how to recreate it. Is this a good thing to do? Is this a bad thing to do? Does it not really matter in the end, it's just some pasta? Your opinion is probably more situational, the most common one 'It doesn't matter'.

It doesn't matter if we share our recipes. But we can only say that with such confidence today because we can easily access hundreds if not thousands of alternate recipes of the same meal or baked good. Not to mention we have so many alternative versions because people were willing to step forward and share their version they tried and people liked.

But forget general recipes and taste for a second. What about techniques? Depending on how hot or how long you melt sugar and butter, you can have gooey caramel or a hard toffee. What if the person who figured that out never shared it with anyone. No one would be able to make easy toffee at home. Or what about the trick to add lemon to fruit jams to thicken it without adding other thickeners. Someone figured it out, then told others. They could of kept jam to themselves as a secret recipe, but they didn't. We humans take knowledge accumulated from the past and build off of it. When that knowledge is lost, or not shared with the masses, we slow or stagnate.

Alright so obviously if everyone hordes their recipes to themselves, that's not going to be good for the masses. But it's not a big deal if one Meemaw doesn't share her brisket recipe with the world. If people share every recipe they have, except one, that's not going to bring Armageddon. But this is where a lot of the disputes happen, weirdly enough. And it can also happen for a lot of cultural reasons on both sides.

First, let's look at the side who want to keep special recipes to themselves. Sometimes the recipe is a family recipe, handed down. Sometimes the recipe is something they worked hard to perfect on their own, spending time and money. Sometimes it's just a specific ingredient or other element. But regardless, they take no issue making the food when get togethers happen. In fact, they look forward to it as they enjoy some praise or spotlight over the food. Let's call this person in this situation Maria.

Maria makes the most amazing Tomato soup. She brings it to every New Years celebration. But then people ask for the recipe, and Maria declines to give it out. Explaining it's a secret recipe. Some people push a little harder, and Maria gets this sinking feeling or panic. At this point, the food could be partly tied to their identity. They may also be worried if anyone can make their special food, no one will look forward to seeing them. Part of what makes Maria feel special is gone. Or if it's a family recipe, they may feel like they are betraying the trust of the family member who passed it to them.

Now you have the other side who think they should share this recipe. Let's call them Drew. After all, Maria will share every other recipe they come across. It's just this soup they are so strung up on. Drew doesn't want to only enjoy this food when they see this person on holidays. They keep telling their friends or other family members about how good this is, and want to share and show them. Drew thinks more people should enjoy this food more often. It deserves to be more well known and Maria deserve more praise. Drew is also a little insulted by the insinuation that they would no longer want to see Maria once they learn to make a soup.

Maria and Drew argue. Maria feels Drew is being entitled and doesn't understand their side. Drew thinks Maria is being paranoid and doesn't understand their side. So Drew just enjoys the soup while they can and Maria offers to come and visit more often and bring soup for their friends. Drew agrees to this compromise.

Two months later, Maria dies in a Car accident.

It was a shock to everyone, and no one was prepared for it. Friends and family mourn, grieve, and comfort one another. Time moves forward and a year later, Drew is looking in his freezer for some dinner. They has some random frozen leftovers, and pulls out a plastic container. After letting it thaw, they heat up it's contents on the stovetop. The smell was familiar and comforting. Once hot, he took served himself a bowl, sat and took a spoonful.

They Paused. Their eyes watered. It was leftover Tomato Soup Maria had made him before she died. The taste invoked a flash of warm, happy memories spent with this person. Then they realized this was officially the last bowl of Maria's soup; the last connection they'd ever have to them. Drew could not help but weep.

And that's what I really want to address in this. When you keep a recipe to yourself because it is a part of you, two things can happen. The first being the recipe dies with you. My mom is adamantly against hiding recipes because she saw too often where people had a secret recipe, only for them to die suddenly. She would here about the amazing meatloaf her friend's dad would make, but because he passed without telling anyone, she never got to try it.

The second reason is because food is how we connect with others. It's a key part of how we socialize. So, if you pass on, the recipe you leave behind that you made can provide some connection. A connection when making it and a connection when eating it. My MIL's sister passed from cancer fairly suddenly and my MIL was having a hard time with that. Her sister often made everyone a snack called nuts and bolts. I decided to try making her some, since she liked it so much. Her reaction was very emotional. Just like how wearing perfume of someone passed can make you feel closer, so can their food.

My position on sharing recipes is not all in one way or the other. But if you are keeping a recipe to yourself, I'd like you to do a few things. First, really reflect and consider why you are keeping it to yourself. Maybe the reason you've told yourself is not as true as you think it is and you can share with a few close people. If you feel you can only share with family, remember family doesn't just mean blood bonds. If you have a close friend you would consider family and you can trust them to not spill your secrets, maybe consider sharing with them?

Second, I'd like you to either write down your recipe to leave to someone in a will or just tell someone close. Coca-Cola has two people at all times who knows the drink's real formula. They are not allowed to be together. When one of them dies, the other shares the recipe with a new person. This is an extreme example, but in short, don't let the recipe die with you.

Finally, remember people are allowed to try and recreate it on their own. You may not give them your exact recipe, but like I said there are hundreds of variations of the same dish at our fingertips. They can probably find something close, any then adjust it to be their own which might be the same or better. It can feel invasive or like a slap in the face, but try not to take it personally.

To the people who feel like people should just share recipes when asked, please just chill out a bit. If the cook is not giving their recipe after asking during current visit, accept their no. There's a reason they're not comfortable sharing right now, and it's not a personal slight against you. It's a them thing.

I will say, it can help if you show an interest in them as a person rather than just their food. Enjoy their food, sure. Just don't say something like "Oh boy, the best part of these visits!" when they bring out their special cake. Talk with them. Maybe play a card game. If you keep pushing and asking for the recipe, then the whole visit will be about the food rather than the person.

And if you do figure out their recipe on your own thanks to the internet, do yourself a favor. Don't bring it to events that they are known to bring the same dish to. You're gunna start something that's halfway between Iron Chef and Street Fighter. Just make it for yourself or other friends and family not associated with this person.

I've found the Secret Recipe is more of an older generation mindset. A solid dish at potlucks gave you social clout. So if you figured out something everyone loved, you held onto it for dear life. That mindset started to change with recipes in magazines, news shows, cooking shows; and was 99% gone once the internet exploded with cooking blogs. But this mentality is starting to make a comeback. I'm not 100% sure why. Maybe I'm just noticing it more. Maybe people are just grasping at things for a sense of individuality that's not perceived as 'toxic' or 'weird'. I dunno...But I do know food is so important to human socialization. It's why people can get so heated when someone won't share a recipe. Please, wherever stand on this, Respect people's right to say no.

[unofficialchronicle]

famous Family Chicken Noodle Soup

(adaptation of an old Scottish traditional recipe)

(makes a very noodle-heavy/stewy version—add more broth or subtract pasta if you’d prefer it soup-y-er; makes a TON).

- broth (preferably homemade) 8 cups

- celery (one reasonably sized head)

- carrots (8ish big ones)

- parsley (1/2 a bushel)

- rotisserie chicken

-noodles (1 box)

- (salt to taste)

****

- green onions (2-5, as per taste)

- (optional: jalapeño)

- pickles! (well pickle juice! About 1/4 cup of it. Start with less to make sure you like it.

1. bring the broth to a boil

2. while thats coming to temperature, cut up the carrots into very small pieces. Once theyre ready, toss em in the broth and boil for 10ish min.

3. when the carrots are well on their way, add the noodles.

4. when the noodles are almost done, add the cooked, cut-up chicken.

4.5 (if you need more liquid add water with salt now)

5. add the parsley (cut up VERY fine)

6. When everything in the soup is cooked as you like it, add the celery. This doesn’t need to cook for more than 3 minutes. Less is also fine! This adds the crunch to your soup.

7. add the splash of pickle juice! Stir well, and voilà!

8. Garnish with a healthy amount of green onion slices and jalapeño slices (if desired)

[hellishcuisine]

Cajun-Creole spice mix

A recipe shared with me by my mother. You can store it in an air-tight box up to 12 weeks - but trust me, you will use it up before that time is up. Be it gumbo, jambalaya, roast chicken or fish... this is *it*. 1tb Papika powder [sweet] 1tb Paprika powder [rose hot] 1tb Salt 1/2tb Pepper [white] 1/2tb Pepper [black] 1tb Pepper [cayenne] 1tb Onion powder (If possible) 1tb Onion, shockfrosted 1tb Garlic powder 2tb Chilli flakes 1 1/2tb Thyme [dried] 1/2tb Oregano [dried] 1tb Marjoram 1/2tb Cumin powder 8 capsules cardamom [crushed] Mix it well before every use.

[sriyansh24]

Ginger golden syrup pudding

INGREDIENTS:

5cm piece fresh ginger, peeled

150g butter, softened

2/3 cup caster sugar

2 eggs

1 1/2 cups self-raising flour, sifted

1/2 tsp baking powder, sifted

1/2 tsp ground cinnamon

1/3 cup milk

1/2 cup golden syrup

Custard, to serve

Select all ingredients

>>>GET A FREE EBOOK WITH 500 RECIPES HERE&lt;<<

DIRECTIONS:

Step 1: Lightly grease a 6 cup-capacity pudding basin (with lid). Using the lid as a guide, cut a circle from baking paper. Set aside.

Step 2: Finely grate 1cm of the ginger (see note). Slice remaining ginger into matchsticks.

Step 3: Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating to combine. Add grated ginger. Stir to combine. Sift half the flour, baking powder and cinnamon over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, baking powder, cinnamon and milk.

Step 4: Combine golden syrup and sliced ginger in a bowl. Spoon mixture into bottom of prepared basin. Top with batter. Smooth surface. Cover with baking paper. Secure with lid. Place an inverted saucer in a large saucepan. Sit basin on saucer. Pour boiling water into saucepan until halfway up side of basin. Cover saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low. Gently simmer for 1 hour 30 minutes, adding more boiling water as needed.

Step 5:.......

.............................................KEEP READING........................................

[withinthebrain]

My Favorites of Gram’s Recipes

Gram’s Gluten-Free Green Bean Pot Pie

Gluten Free Biscuit Topping:

2 cups GF all purpose flour  1 1/2 tsp baking soda ½ tsp cream of tartar 1 tsp dried rosemary 1 tsp dried sage 1 tsp dried thyme 1 tsp sugar  ¾ cup sliced butter 1 ½ cups buttermilk Pinch of salt and pepper

Directions:

Mix the dry ingredients (everything except the butter and buttermilk) in a large bowl or food processor.

Add butter and evenly incorporate into dry mix

Mix in buttermilk until dough forms into a ball (can be refrigerated at this point for later)

Divide the dough into 1 inch balls and smash them to a quarter inch thickness

Set aside for later.

Green Bean Filling:

1 lb fresh green beans chopped 4 T butter 1 small onion diced 8 ounces mushrooms sliced 2 tsp dried thyme 5 T GF all purpose flour 3 C chicken broth 2 C heavy cream 1 cup prepared fried onions

Directions:

Preheat oven to 375 degrees

Melt the butter in an oven safe skillet over medium heat. 

Sautee the onion until softened. 

Incorporate mushrooms and thyme and cook, stirring occasionally, until browned.

Add the flour and stir until well mixed. Season with salt and pepper. 

Gradually whisk in the chicken broth and half-and-half while stirring constantly breaking up any lumps. 

Simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Stir in the green beans.

Cover the top with the prepared biscuit topping and bake 30-35 minutes.

Sprinkle top with onions and bake 5 minutes to brown