Debbie M asks
What’s your favorite recipe and why?
Oh gee, one doesn’t have a favorite recipe, I don’t think. And the things I make over and over again I don’t use recipes for. So me saying spaghetti with meat sauce … well, that doesn’t really come with a recipe. (Slice an onion, saute it. Add garlic. Add ground beef. Stir. Throw in a jar of spaghetti sauce if there’s any in the pantry. If not, throw in whatever canned tomato product you have and some amount of basil/oregano/garlic salt/italian seasoning/etc. Add tomato paste if it needs thickening. Cook until the right consistency. Serve over spaghetti.) Why spaghetti? Because it’s delicious and easy to make on a weeknight and has all the necessary food groups– meat, tomato sauce, onions, and pasta.
Now, DH has a favorite recipe– his grandmother’s rolls. These come with a long history, but basically his grandma made them for every family function and nobody else makes them the same way. DH’s aunt finally videotaped and measured every step to get a recipe for the family so the rolls would still be around even after DH’s grandma left. The resulting recipe is close but still not quite the same. DH made many batches of rolls trying to figure out what small changes needed to be made to get it just right. And he finally succeeded.
DH’s grandma’s rolls:
1 1/4 cup warm water
1 cup scalded cooled milk (no longer need to scald)
2 tsp salt
2 Tbs sugar
2 Tbs vegetable oil
1 package yeast
5 1/2 cups flour or enough so it won’t be sticky.
Beat yeast in warm water. Add salt, sugar, and oil. Add milk. Stir in flour. Knead. Place in greased container. Let rise 1-2 hours. Knead again. Make into buns. If sticky, roll in flour. Dunk buns individually in oil and place in greased pan. Let rise one hour. Bake 30 min at 350 F. When done, rub with oleo.
DH’s notes: Second knead is light. Skimp on oil for dunking. Makes 12 buns.
Of course, now we make our own hybrid with whole-wheat flour (which doesn’t rise as high if you substitute more than one cup) and butter instead of “oleo”. And he often makes 16 small buns instead of 12 ginormous ones.
Why is this is favorite recipe? Because it tastes like love, but doesn’t quite have the sugar load of her cinnamon rolls or her strawberry jam (which are also great, but very sweet). And they’re longer lasting than her noodles which really have to be eaten fresh.
#2 also doesn’t have a favorite recipe, but when pressed admits to anything over pasta. Why? Because it is delicious.
Grumpy Nation, share your favorite recipes and reasonings!