Grandmas Float Recipes
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
GRANDMA'S FLOATING PEACH COBBLER RECIPE - (4/5)
Provided by smclane
Number Of Ingredients 9
Steps:
- Top layer 1. Mix the peaches, flour and sugar in a cooking pan 2. Cook on stove pot until it thickens (about 1 minute after it starts boiling) 3. Set aside Bottom layer 1. Melt butter in baking dish 2. Stir in flour, sugar and milk 3. Mix well (may be slightly lumpy) 4. Add the peaches mixture on top 5. Spread evenly 6. Bake at 450F for 35 to 40 minutes or until golden brown 7. Serve hot or cold
GRANDMA'S FLOATING ISLAND PUDDING
This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.
Provided by sugarpea
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Island: Mix all ingredients thoroughly in saucepan and.
- cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
- Pour into four 6oz custard cups and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled and set.
- Topping: Mix all ingredients in saucepan and.
- cook over medium heat, stirring constantly until thickened, 8-10 minutes.
- Pour into 2 cup measure and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled.
- To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
- Invert each Island on a serving plate and remove custard cup.
- Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.
Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9
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