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Farm Kitchen:  Ever had a recipe stop working?  |
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graciegreeneyes
True Blue Farmgirl
3107 Posts
Amy Grace
Rosalia
WA
USA
3107 Posts |
 Posted - Jan 21 2009 : 8:37:50 PM
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This is a weird thing. My great-grandma's "signature" cookie was a soft lemon cookie with icing, fairly thick. I have had the recipe for years - I made it once when I was about 20 and cooking at a church camp, came out just like I remembered it. Everyone in the family (50 plus people) has a copy of the recipe. Those of us who have tried it recently are stymied - it no longer comes out soft and thick, instead it is thin, spread out and flat. I have figured out that if I add more flour it bakes to the right consistency, although it affects the flavor balance a little.
However!! I want to know why this happened - the recipe calls for shortening and butter, I'm wondering if shortening is made differently than it used to be or butter is or something else.
Anybody have ideas or have something similar happen?
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without" |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Jan 21 2009 : 9:24:13 PM
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I wonder if the flour has changed a bit. Try using a unbleached unbrominated flour. Also if it calls for baking powder, try making your own or buying aluminum free. Possibly try lard instead of shortening?
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
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JenniferJuniper
True Blue Farmgirl
359 Posts
Jennifer
New Hampshire
USA
359 Posts |
Posted - Jan 22 2009 : 05:30:10 AM
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I also think it may be the flour...bleached and bromided flour is the "norm" on the standard grocery store shelves these days, while the flour your great-grandma used 50+ years ago was much closer to organic flour. Try a batch with organic and see if that works.
Farmgirl Sister #204 |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Jan 22 2009 : 06:50:42 AM
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| You might try using lard and butter. Don't let lard scare you. It is actually better for you than Crisco. I have started using lard and butter in my pie crust. Finally making a good pie crust after cooking for 60 years. It may work with the cookies also. |
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Bonne
True Blue Farmgirl
3003 Posts
Bonne
Littleton
CO
USA
3003 Posts |
Posted - Jan 22 2009 : 06:56:26 AM
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Crisco's formulation has changed recently as well. Shortenings in the old days were hydrogenated meat fats~you can still find shortening made from meat fats though, they are usually store brands.
 http://bonne1313.blogspot.com/ BLOG
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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Jana
True Blue Farmgirl
482 Posts
Jana
Eau Claire
Wisconsin
USA
482 Posts |
Posted - Jan 22 2009 : 3:13:47 PM
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I'm pretty sure its the shortening. I've had a few issues with old cake recipes and in this NO TRANS FAT world, the shortenings aren't the same. Even my pie crusts don't work out quite the same. I've had to readjust recipes and have started to use vintage recipes that call for butter and/or lard.
Jana |
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graciegreeneyes
True Blue Farmgirl
3107 Posts
Amy Grace
Rosalia
WA
USA
3107 Posts |
Posted - Jan 22 2009 : 7:02:42 PM
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Thanks for all the ideas - I actually have tried it with both "conventional" flour and organic with the same results so that is not it. I know that my uncle no longer uses shortening for his pie crusts because of the changes with the trans fats - I was thinking about trying lard, thanks for that suggestion Belle. I actually got some this year for pie crusts.
We shall see, just one of those weird things I guess
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without" |
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lisamarie508
True Blue Farmgirl
2648 Posts
Lisa
Idaho City
ID
USA
2648 Posts |
Posted - Jan 23 2009 : 06:24:31 AM
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Yep, I would think it's the shortening. I like oatmeal cookies and the recipe I use is for nice thick, chewy, soft ones. One time, I had to make an emergency batch and didn't have enough butter and substituted with butter flavored Crisco. They came out thin and hard. I didn't like that at all. I'll never do that again, no matter the reason.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog:
http://lisamariesbasketry.blogspot.com/
[size=1]My apron website:
http://lisamariesaprons.bravehost.com [size=1] |
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AuntPammy
True Blue Farmgirl
488 Posts
Pamila
williamstown
wv
USA
488 Posts |
Posted - Jan 23 2009 : 06:35:33 AM
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I find that if you add a few tablespoons-(two or three depending on humidity)- of water to the shortening that cookies come out alot fluffier. I mix it in with my hand mixer before I measure it out. I don't know the science of it but this works for me.
"Keep your face to the sunshine and you will never see the shadow." Helen Keller
www.auntpsalmostheaven.blogspot.com |
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Farm Kitchen: Ever had a recipe stop working? |
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Ever had a recipe stop working?
