When I was growing up, my Mom made the BEST stew and dumplings. I didn’t have any trouble replicating this recipe back when I used nasty old Bisquick, which still has trans fats (partially hydrogenated soybean or cottonseed oil to be exact – gross!), but finding a good homemade recipe has not been easy.
The other day I tried again and instead of the high, light, fluffy-liciousness that Mom used to make, here’s what I got, nothing but hard dense blobs of blech:
These didn’t taste bad, but it’s not easy getting past the texture. I asked Mom how she did hers, assuming they were homemade back in the day. ”I’ve always used Bisquick, it’s easy.” Her thought is that it’s something you only have 2-3 times per year, so it’s not enough to hurt anything.
My thought is that if we think that way, that having one bit of nastyness 2-3 times per year is OK, and then you multiply it by all the other nastys that you have only 2-3 times per year, then you’ll easily end up eating junk that can really harm your body at least several times a week. And most people who aren’t in the habit of reading labels (or avoiding food with labels) are eating much more than that.
What do you all think?
I did find my recipe here on the blog for homemade baking mix, but I notice in my pictures that the baked goods aren’t especially high there either, even if they did taste great.
So does anyone have a homemade recipe that turns out dumplings that are light and fluffy? The recipe I used was from my ancient Betty Crocker cookbook:
- 1 cup all-purpose flour (I just used white unbleached this time, knowing that I’d had trouble with this recipe before.)
- 2 tsp. baking powder
- 2 T. snipped parsley
- 1 beaten egg
- 1/4 c. milk
- 2 T. “cooking oil” – I used soft butter
- 1/2 tsp. salt
Anyone have a clue what I did wrong??? (Thank you!)
If you need advice on your recent food flops, feel free to ask in the comments!