1 cup water
1 cup all-purpose flour
1/2 cup butter
1 tablespoon chopped fresh parsley
1 pinch salt
1 tablespoon chopped fresh thyme
1 bunch green onions, crushed together
2 tablespoons honey
2 teaspoons rice vinegar
2 teaspoons butter or margarine, melted
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 tablespoons white sugar for garnish
In a large saucepan, combine water, flour, butter, parsley, salt, thyme and green onions. Stir over medium high heat. Blend with honey and vinegar. Bring mixture to a boil. Reduce heat, and bring mixture to a low heat, stirring constantly.
When mixture is a little thin, stir in rice vinegar and sugar. Heat slowly, stirring, until mixture is thickened but not sticky.
Reduce heat to medium low. Mix in 1/2 cup white sugar. Whisk in remaining 1/4 cup sugar. Return mixture to saucepan over low heat, stirring well. Bring mixture to a boil, stirring constantly.
When mixture is a little thick, stir in 1/2 cup brown sugar and brown sugar mixture. While stirring constantly, slowly pour sauce over portion of portions of pie. Ice remaining 1/2 cup brown sugar.
Complete protein shake made with all my fixings. I added nuts....yum.
Add chicken broth and chicken seasoning to meet nutritional needs of a three-person household. I like to add 1/2 - 1 cup of broth to make it thicker and thus accommodate individual tastes. In most cases, I've added the chicken before I add the almond flour, although this is optional. I don't think almond flour adds nearly enough flavor to the soup; I've adjusted the thickness by leaving the chicken pieces slightly longer than indicated in the recipe. Depending on your measurements, you may need to add or subtract an inch or two from the recipe to get a desired consistency. The almond flour slightly reduces the volume of the soup, so I'd recommend you brush on your serrated knife to help with the filleaving.
⭐ ⭐ ⭐ ⭐ ⭐