Wednesday, January 9, 2019

Family Cookbook, The Next Generation

It's that time again!
(Also, yes I know I still have the xmas tablecloth on the table still, I've been busy.)
December 2020 marks the 20th anniversary of when I, with the help of my family's contributions, compiled our family cookbook. I learned a lot from the experience, including that 3 months is not enough time to do it in, if you expect to do it right. I passed that learning experience on to the you, in the form of a website, then a book: Creating an Heirloom.

As I mention on that website, I did have a draft for a second edtion started not long after I finished the first book. But now families have grown, children have gotten married and have kids of their own now, and it's time to take that draft and turn it into another cookbook, with the help of those new families.

I have my spreadsheet of names and addresses (29, which I think just about doubles the number of people I queried last time), I wrote my cookbook letter, as well as a "newsy" Happy New Year catching-up letter since some of the people receiving a letter haven't heard from us in a long while, and stuffed my envelopes. I even did myself a favor and used printed mailing labels, since my handwriting is so wretched.

Want to join the fun? C'mon, we'll do it together! I'm giving my family (both sides, my side and my husband's side) a whole year to get their recipes to me, so I have 2020 for editing, formatting and printing. (My life gets very complicated around the holidays, so I'm just budgeting a ton of time, your mileage may vary.) Grab a copy of my book if you don't already have one, and we'll get started!

I'm happy to give you moral and limited tech support (I'll answer the questions I can) while you work on your family cookbook, because more than anything, I want you to succeed at preserving your family's history through the foods you eat and share.

We can do this, it'll be fun! Pay no attention to any of my tweeted complaints to the contrary... it'll all be worth it in the end.

Sunday, December 23, 2018

Recipe Detective Work

Recently, my mother-in-law gifted me with a metal-bound notebook Balanced Recipes by Pillsbury, copyright 1933 that was her mother's. In it, were a handful of handwritten recipes. I immediately checked with my husband, to make sure she knew that they were in there before she gave them to me; she did, and thought I would like to have them. I feel very fortunate to be so well-understood.

Most of the recipes appear to be in the same handwriting, which if you're looking at a collection, makes it easier to guess that they're from the same hand. (This is not always the case! My mother and grandmother's handwriting is so similar as to be indistinguishable. Even Mom can barely tell her own writing from her mother's.) But one of the things that stood out from this recipe was its age: the paper (card, actually) is considerably more yellow than the other slips, and the hand is much heavier, so it's very distinct. Written on a postcard, half the postcard is a recipe, and the other half is a treasure of family clues that tells me exactly who wrote the postcard.


The writer left me a lovely trail of breadcrumbs to follow. I knew already to whom it was addressed, Mrs. Don P., and it was in the possession of that woman's daughter-in-law, Wanda.

Here's a run-down of everything I have found in this postcard:
• "Dear Mildred" is Mrs. Mildred P., Don P.'s wife.
• "Mother" is Olive P., wife of Henry P.
• "Hattie" is Hattie P., the writer's sister, and Mildred's sister-in-law.
• The card mentions "Artificial Leg Co." "F is getting a fitting hope it's a good one." "F" is Floyd W. who lost a leg from cancer (this information came to me through genealogy notes that were collected years before I met my husband).
• "Hope Wanda & Baby are OK" Wanda is Mildred's daughter-in-law, and the baby in question is Wanda's daughter, and my mother-in-law! (I know this because of the date of the stamp cancellation.)
• "Warren" is almost certainly C. Warren P., who died not long after the postcard was written. He was the nephew of the writer.
• "Lu + F" is Lucy and Floyd W., my postcard writer and her husband, the sister-in-law of addressee.

I haven't been able to puzzle out "Stacy" yet (will have to ask family about that one), and will continue to sift through my notes for who he is (the card says "he's getting better" – since Stacy is an uncommon man's name, that should help me find him).

It's a chatty little note, for all its brevity. Lots of family members are mentioned, and it's all those clues that confirm who wrote the recipe. I have her in my genealogy program as "Lucy" not "Lu" – but if she has signed the card "Lu," maybe that's what everyone called her.

I hope this inspires you to look into your family's recipe collections and look at them with new eyes. I have a 67 year old recipe sitting on my desk, and a woman who has been gone from this earth for 35 years, long before I met my husband and married into her extended family, is telling me pieces of her family history. That's kind of magical. That's one of the things that fills me with wonder. I hope it does you, too.

Happy Holidays, everyone! Enjoy those fabulous food traditions, or make new ones if the old ones just won't work anymore. Traditions have to start somewhere, after all.

Wednesday, December 19, 2018

My Grandmothers' Collections

I am incredibly fortunate. I have in my possession the recipe collections from both my grandmothers. But while my father's mother's recipe box was stuffed so full the lid would not close, and it was damaging the contents to try to remove anything, my mother's mother's collection is much slimmer. Why?

This is a question that I happen to know the answer to, but I'll get to that. When you run across something like this as you compile your family cookbook, it's worth it to ask why. If something seems odd, it probably is. If you see a notation on a recipe card "from the kitchen of ___" and don't recognize the name, ask; the person may turn out to be your grandmother's bestie, or it might go deeper yet. If you find three different recipes for sugar cookies, all worn, and don't know why three, ask; there's probably a reason for that, too.*

My point is, don't just blindly accept the collection in front of you. Look at it like a historian – because that's what you are now. You are your family's food historian. Take in every date, every place name on every hastily-written recipe from the bank notepad or deposit slip, read the letters (if you're luck enough to find those in the collection), take it all in. Make notes, make scans, make copies and back them up. It's a ton of work, but someday, someone will thank you for it.

On the left, my maternal grandmother's small recipe binder;
on the right, my paternal grandmother's recipe box that won't close.
One represents a lifetime, one represents a collection that was started
in middle-age, when her children were already grown.

As for my mom's mom? When I was very small, they had a house fire. Whatever recipes she had from her mother were lost. The recipe collection I have from her now is no older than the early 1970s. Missing out on that older stuff stings, but knowing why it's gone helps. It's also a reminder to younger cooks to go and meet with your grandparents now, while you can. (By the time I married, only one of my grandparents was alive to see it, and she died later that year.) Or maybe you don't much cook yourself, but you have kids, or nieces and nephews, who are too young to appreciate the resource that their grandparents are – go, ask the questions, get the recipes, collect the stories. Before they're lost forever.

My book with more advice like this is available at Amazon.com. (If you buy a used copy, make sure it's the Updated Edition – the previous edition is out of date with regards to publishing.)
_______________
*In my family there are in fact, three Very Important Sugar Cookie recipes, and all of them are The Best. All of them were from someone's grandmother, and there's someone willing to die on that sweet hill over each of them.

Friday, July 31, 2015

An Odd Love Letter to My Grandmother

It's been a long time since I posted. Life happened; you know how it goes...

Three years ago, I found an ugly and beat-up bookcase at a flea market. The guy's child had attempted to remove some of the paint with a powerwasher, resulting in some pretty bad gouging in the wood. It was a mess. We paid $25 for it, and then it sat on our sunporch waiting for me to refinish it.

I knew exactly what I wanted to do with it: I wanted to paint it to resemble the designs on my paternal grandmother's recipe box, I just needed the time and the goose to do it. Mostly, I got tired of looking at it on the sunporch.

It involved more scraping, a lot of sanding, more scraping, and finally coming to the realization that I was never going to get all the old paint off without chemical stripper. Since I was going to paint it anyway, there really didn't seem to be the need to go to that kind of effort, plus I hate that stuff.

Here's what it looked like before:


Interior was painted black. Exterior was painted faded dark red over harvest gold. Ugly.

I filled the worst of the gouges with wood filler, since some of them were on shelves, and I wanted cookbooks not to catch in those gouges, and had to sand those after they dried. After several coats of primer, spray paint for the interior, and several coats of paint for the exterior, I had a white and blue bookcase that looked nothing like it did before.

I then used Photoshop to resize and modify the motifs from her recipe box. Well, sort of hers... Mamaw's recipe box is well-used, and not in pristine condition. I love the design, and had another just like it and scanned it to get the images I needed. I also found a tray on Etsy that Ohio Art made to go with it, because it was apparently a very popular design with several accessories. (Mom even found a watering can for me.)

Here's my inspiration for the motifs that I painted into the insets on the sides, and on the drawers:


I measured each of the insets and the drawers, figured out which motifs I was going to use, and then used Photoshop's "find edges" command so I wasn't printing full color images of what I resized. I then traced those onto tracing paper, and applied the images to the bookcase with graphite paper. I held the tracing and graphite paper on with painter's tape, so the design didn't shift while I was tracing it. The blue bird on the tray above was my fourth motif; to make it I just reversed the pink bird's branch, and swapped the blue one in. The heart from the box lid (left, top image), had to be reduced and squished down a little to make it fit on the round knob. It's also elevated in position on the drawer, in order to get the size I wanted on the drawer without the tulip running off the edge. (Easier to see, below.)

And here is my finished love letter to Mamaw:


Closer look at drawer and sides.
That's not even close to all the cookbooks I have.
Some transformation! I'm incredibly proud of that. With the paint and other materials, it ended up costing more than $25, of course, but I have something that is a giant reminder of my grandmother, that is a functional piece of furniture that goes with my kitchen, and is sturdier shelving for my heavy cookbook collection than the baker's rack I was using (that was starting to lean under the weight -- yikes!).

I suppose what I hope you'll take away from this is the inspiration that your family recipes are more than just the meals. It's the history, and the memories of the people. I feel so very privileged to be The Keeper of the Box. How you honor the memories of those who came before is up to you, but don't limit yourself to cookbooks. Inspiration is everywhere.

The original box.
Because it would not close, and things could not be
removed without fear of damaging them,
everything has been relocated to an acid-free
binder for conservation purposes.




 *
***
****
******
**

By the way, if you're hyper-organized, and have a cooperative family, there is time to get a family cookbook put together in time for the holidays. You might make yourself a little nutty, but you can do it! I put ours together starting in October, and had them done by Christmas. (That was 15 years ago, probably time for a new one!)
Available at Amazon.

Monday, December 22, 2014

December Foodie Holidays: Week 4

Dec. 22: Date Nut Bread Day
Dec. 23: Pfeffernüesse Day
Dec. 24: Egg Nog Day
Dec. 25: Pumpkin Pie Day
Dec. 26: Candy Cane Day
Dec. 27: Fruit Cake Day
Dec. 28: Chocolate Candy Day
Dec. 29: Pepper Pot Day
Dec. 30: Bicarbonate of Soda Day
Dec. 31: Champagne Day

This is my paternal grandmother's aunt's recipe for fruit cake. She was born in 1892, and died the year I graduated from high school. Sadly, I never met her.


And that's the year in "foodie" holidays! If you want to add something extra to your cookbook, why not include contributor's birthdays, and the corresponding food holiday, just for fun?

Here are the websites I referenced while writing these pages:
https://www.thenibble.com/fun/more/facts/food-holidays.asp
http://www.tfdutch.com/foodh.htm
http://www.ocfoodies.com/page/foodie-holiday-calender

Monday, December 15, 2014

December Foodie Holidays: Week 3

Dec. 15: Cupcake Day
Dec. 16: Anything-Chocolate-Covered Day
Dec. 17: Maple Syrup Day
Dec. 18: Roast Suckling Pig Day
Dec. 19: Hard Candy Day
Dec. 20: Fried Shrimp Day, Sangria Day
Dec. 21: Hamburger Day

Mom makes these at Christmas, among many others.


Chocolate Covered Cherry Cookies
1 1/2 C. flour
1/2 C. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 C. margarine
1 C. sugar
1 egg
1 1/2 tsp. vanilla
10 oz. jar maraschino cherries
1 C. semi-sweet chocolate chips
1/2 C. sweetened condensed milk
2 tsp. maraschino cherry juice

Directions: Sift together the first six ingredients. Cream margarine and sugar; add egg and vanilla. Gradually add flour mixture; beat until well blended. Shape into 1” balls, place on cookie sheet, and press center with thumb. Drain the cherries, reserving juice. Put a cherry in the depression. Heat chocolate chips and milk until chocolate melts; stir in juice. Spoon a tsp. of this over the cherry, covering it. Bake at 350ºF for 10 minutes.

Monday, December 8, 2014

December Foodie Holidays: Week 2

Dec. 8: Chocolate Brownie Day
Dec. 9: Pastry Day
Dec. 10: Lager Day
Dec. 11: Noodle Ring Day
Dec. 12: Cocoa Day
Dec. 13: Popcorn String Day
Dec. 14: Bouillabaisse Day

The same aunt who contributed the Egg Nog Bread also gave me this, and I can vouch for them 100% – they're amazing.


“Once-a-Year” Brownies
1 C. flour
1 C. sugar
1/2 C. margarine, softened
4 eggs
1 1/2 C. Hershey’s chocolate syrup
nuts, if desired
Directions: Grease a 13x9” pan. Combine all ingredients; beat until smooth. Pour in pan. Bake at 350ºF for 25-30 minutes. Do not overbake. While brownies are still hot, pour on fudge frosting; cool. Store at room temperature.
Comments: “J. R. calls these ‘once-a-year’ brownies; I make them more frequently than that, but not often enough for him. And God forbid I try a new recipe! ‘What’s wrong with the one we like?’”

Fudge Frosting
1 12 oz. pkg chocolate chips
1 14 oz. can sweetened condensed milk
1/2 tsp. vanilla
Directions: Melt the chocolate chips with the sweetened condensed milk. Add vanilla. Pour over hot brownies and cool. Frosting will harden to “fudge” consistency.

Monday, December 1, 2014

December Foodie Holidays: Week 1

December is National Fruit Cake Month and Egg Nog Month.

Dec. 1: Pie Day
Dec. 2: Fritters Day
Dec. 3: Apple Pie Day
Dec. 4: Cookie Day
Dec. 5: Sacher Torte Day
Dec. 6: Gazpacho Day
Dec. 7: Cotton Candy Day

From one of my husband's aunt's:


Eggnog Bread 
3 C. flour
1/2 C. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 beaten egg
1 3/4 C. canned OR dairy eggnog
1/2 C. cooking oil
1/2 C. chopped pecans
1/2 C. golden raisins
1/2 C. sifted powdered sugar
2-3 tsp. eggnog
Directions: In a large mixing bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Combine the eggnog, egg and oil; add to the dry ingredients, stirring until just combined. Stir in the nuts and raisins. Turn into a greased 9x5 loaf pan. Bake in a 350ºF oven for 60-70 minutes. Cover with foil after 50 minutes is bread browns too quickly. Cool in pan 10 minutes. Remove bread from pan and cool on a wire rack. Wrap bread; store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.
Comments: “This is a nice bread to give away.”

Saturday, November 22, 2014

November Foodie Holidays: Week 4

Nov. 22: Cashew Day, Cranberry Relish Day
Nov. 23: Espresso Day
Nov. 24: Sardines Day
Nov. 25: Parfait Day
Nov. 26: Cake Day
Nov. 27: Bavarian Cream Pie Day
Nov. 28: French Toast Day
Nov. 29: Chocolates Day, Lemon Cream Pie
Nov. 30: Mousse Day

I got this recipe from my dad, who made it when Mom was either out of town or under the weather and not cooking, I don't recall which. (She was appalled.) The directions are a bit scanty, but "simmer until done" is about par for the course for chili, really.


Sardine Chili
1 tin sardines (plain)
1 can chili beans w/ seasoning
1 can tomato chunks
1 bottle tomato juice
1 envelope chili seasoning
Directions: Simmer until done.

Saturday, November 15, 2014

November Foodie Holidays: Week 3

Nov. 15: Bundt Day, Raisin Bran Cereal Day
Nov. 16: Fast Food Day
Nov. 17: Baklava Day, Homemade Bread Day
Nov. 18: Vichyssoise Day
Nov. 19: Caffeinated Soda Day
Nov. 20: Peanut Butter Fudge Day
Nov. 21: Gingerbread Day

Another recipe from Mamaw's recipe box, a pair of them, in fact: "White" Fudge and Peanut Butter Fudge:


Saturday, November 8, 2014

November Foodie Holidays: Week 2

Nov. 8: Cappuccino Day, Harvey Wallbanger Day
Nov. 9: Scrapple Day, Cook-Something-Bold Day
Nov. 10: Vanilla Cupcake Day
Nov. 11: Sundae Day
Nov. 12: Pizza with Everything Day
Nov. 13: Indian Pudding Day
Nov. 14: Spicy Guacamole Day, Pickle Day

From my paternal grandmother's recipe box:

Saturday, November 1, 2014

November Foodie Holidays: Week 1

November is National Peanut Butter Lover's Month, Pepper Month, Pomegranate Month, Raisin Bread, and World Vegan Month.

Nov. 1: Bison Day, Deep Fried Clams Day, World Vegan Day
Nov. 2: Deviled Egg Day
Nov. 3: Sandwich Day
Nov. 4: Candy Day
Nov. 5: Doughnut Day, International Stout Day
Nov. 6: Nachos Day
Nov. 7: Bittersweet Chocolate with Almonds Day

I really don't know why some of these food holidays were picked for the months/days they were. I don't associate Deviled Eggs with November at all, but ok. (shrug) This is Mom's recipe for for them, usually served at cookouts in the summertime, or at Easter when she had to do something with all those colored eggs we made.


Deviled Eggs
6 hard-cooked eggs
3 Tbsp. mayonnaise
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper

Directions: Cut peeled eggs in half lengthwise. Slip out yolks; mash with fork. Add other ingredients; mix thoroughly. Fill egg whites with this mixture, heaping slightly. May be refrigerated, covered, for up to 24 hours.

Wednesday, October 22, 2014

October Foodie Holidays: Week 4

Oct. 22: Nut Day
Oct. 23: Canning Day, Boston Cream Pie Day
Oct. 24: Bologna Day
Oct. 25: Greasy Foods Day, World Pasta Day
Oct. 26: Pretzel Day, Mince Meat Pie Day, Pumpkin Day
Oct. 27: Potato Day, American Beer Day
Oct. 28: Chocolate Day, Wild Foods Day
Oct. 29: Oatmeal Day
Oct. 30: Buy-a-Doughnut Day, Candy Corn Day
Oct. 31: Trick or Treat for UNICEF Day

Consider including an appendix to your cookbook, with tips and tricks from seasoned cooks. All the snarky remarks about Millennials not knowing how to do this or that, taking classes on so-called mundane things... this is the sort of information, the everyday stuff that "everyone knows," yet no one seems to know anymore. Find the people who have the common sense stuff, and gather those pearls!

I received this tip from one of my husband's grandmothers, who planned a wedding reception for her daughter.


How many nuts to buy?
According to Grandma W., you need 1 1/2 lbs. of mixed nuts for 50 people at a party (or reception, wedding, etc.).

Wednesday, October 15, 2014

October Foodie Holidays: Week 3

Oct. 15: Chicken Cacciatore Day, Roast Pheasant Day
Oct. 16: World Bread Day, World Food Day
Oct. 17: Pasta Day
Oct. 18: Chocolate Cupcake Day
Oct. 19: Seafood Bisque Day, Oatmeal Muffin Day
Oct. 20: Brandied Fruit Day
Oct. 21: Pumpkin Cheesecake Day, Caramel Apple Day, Apple Day

Several of the men on my husband's side are avid outdoorsmen. Game is often on the menu (watch out for the birdshot!), and it is from one of those men that I have this recipe, from my mother-in-law's brother. (Yeah, I know it's not "Roast Pheasant," I didn't have one for roast pheasant.)


"Famous" Pheasant
pheasant breasts
flour
butter
2 Tbsp. soy sauce, or to taste
Directions: Cut pheasant breasts in strips or chunks and dredge in flour. Place in a skillet well greased with butter. Cook on low (250ºF) until brown. Add soy sauce. Cook 20-22 minutes. Serve on wild rice or dressing.

Wednesday, October 8, 2014

October Foodie Holidays: Week 2

Oct. 8: Fluffernutter Day, Pierogi Day
Oct. 9: Submarine/Hoagie/Hero/Grinder Day
Oct. 10: Angel Food Cake Day
Oct. 11: Sausage Pizza Day, World Dulce de Leche Day
Oct. 12: Gumbo Day
Oct. 13: Yorkshire Pudding Day
Oct. 14: Chocolate-Covered Insects Day, Dessert Day

This next recipe has two parts, that includes a spice mixture that could be used for other recipes. When you're putting together your index, be sure you index all the recipes. The next edition of the family cookbook may have enough of these spice mixes to have their own chapter; we'll see...

This comes from my other sis-in-law, who has had some culinary training, which she took for fun.


Cajun Chicken and Shrimp Gumbo
1/3 C. vegetable oil OR butter or margarine
1/3 C. flour
Cajun Spice mixture (follows)
1 onion, chopped
2 green bell peppers, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
2 Tbsp. olive oil
1 tsp. thyme
1 tsp. paprika
1-2 bay leaves
salt, pepper, cayenne to taste
8 oz. fresh okra OR green beans
4 C. boiling chicken broth
4 oz. spicy sausage, cooked and drained
3 dried chili peppers
1 C. chopped tomatoes (canned is fine)
1 lb. shrimp (shelled or not)
1 C. cooked shredded chicken
1/2 C. chopped parsley, if desired

Directions: Make the roux in an 8 qt. pot by melting butter and adding flour until mixture is lumpy. Season with Cajun Spice mixture to taste (1-2 Tbsp.). Stir mixture constantly over medium heat until mixture is dark in color and set aside. Sauté onion, green pepper, celery and garlic in 2 Tbsp. oil. Cook until onion is soft. Add thyme, paprika, bay, salt, pepper, cayenne and okra (I use green beans). Cook okra another 3-5 minutes until soft and dark. In the 8 qt. pot combine the roux and vegetable mixture. Stir in broth, sausage, chicken, dried chili peppers and tomatoes. Simmer for 20 minutes. Before serving, add shrimp and cayenne as desired. Cook until shrimp are pink. Simmer, serve and garnish with parsley.
Comments: You can really add anything to this that you like. It freezes well, and is easy to double the recipe. Enjoy!

Cajun Spice Mixture
2 Tbsp. dried oregano
2 Tbsp. cayenne pepper
1 Tbsp. cumin
1 Tbsp. onion powder
2 Tbsp. garlic powder
1 Tbsp. paprika
2 Tbsp. dried thyme
1 tsp. pepper

Directions: Combine and store in an airtight container. Makes about 2/3 C.



Wednesday, October 1, 2014

October Foodie Holidays: Week 1

October is National Apple Month, Applejack Month, Caramel Month, Chili Month, Cookie Month, Dessert Month, Pasta Month, Pickled Peppers Month, Pork Month, Pretzel Month, Seafood Month, and Vegetarian Awareness Month.

Oct. 1: World Vegetarian Day, Homemade Cookies Day
Oct. 2: Fried Scallops Day
Oct. 3: Caramel Custard Day
Oct. 4: Cinnamon Roll Day (Sweden), Taco Day, Vodka Day
Oct. 5: Apple Betty Day
Oct. 6: Noodle Day
Oct. 7: Frappe Day

This recipe was taught to my mother by her aunt (her mother's sister). It's a holiday recipe, because they're a pain to make (literally! – your shoulders get a workout with the rolling pin). Pasta rollers largely remove the labor from these, especially one of the fancy ones that attach to a stand mixer, but Mom makes them by hand, when she does.


Homemade Noodles
2 C. flour
3 egg yolks
1 egg
2 tsp. salt
1/4-1/2 C. water
Directions: Make a well in the center of flour. Add egg yolks, egg, and salt; mix thoroughly. Mix in water 1 Tbsp. at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into a paper-thin rectangle on a generously floured board. Keep remaining dough covered. Loosely fold the rectangle into thirds. Cut crosswise into 1/4” strips. Unfold strips and place on towels until stiff and dry, about 2 hours. Break strips into smaller pieces. Cook in 3 qt. boiling broth until tender, 5-7 minutes.


Monday, September 22, 2014

September Foodie Holidays: Week 4

Sept. 22: Ice Cream Cone Day
Sept. 23: Pot Pie Day, Key Lime Pie Day, White Chocolate Day
Sept. 24: Cherries Jubilee Day
Sept. 25: Lobster Day (Official, by act of Congress and everything)
Sept. 26: Pancake Day
Sept. 27: Corned Beef Hash Day, Chocolate Milk Day
Sept. 28: Strawberry Cream Pie Day
Sept. 29: Coffee Day
Sept. 30: Hot Mulled Cider Day

Sometimes you might want to include notes or comments from the contributor. They might be about where the recipe came from, special instructions, optional information... anything really that isn't critical to the instructions themselves.

I credit this recipe to my daughter, even though she doesn't make them.


Pancakes with Sprinkles
Pancake mix
Water
Multicolor “jimmies” sprinkles
Mini chocolate chips
Directions: Heat a nonstick griddle (or spray your pan with cooking spray). Prepare the pancake mix as usual, but add sprinkles and chocolate chips to the batter. (For 4 pancakes, about 1 tsp. sprinkles and 1 Tbsp. chocolate chips.) Cook as usual.
NOTE: I started making these for her after she had “Sprinkle Pancakes” from the kid’s menu at a local breakfast restaurant, and I saw “Birthday Cake Pancake” mix in the grocery store for twice the price. The jimmies melt as they cook, making these very much like Funfetti pancakes, without the cost. The chocolate chips were her addition, and insistence. (WW)

Monday, September 15, 2014

September Foodie Holidays: Week 3

Sept. 15: Linguini Day
Sept. 16: Guacamole Day
Sept. 17: Apple Dumpling Day
Sept. 18: Cheeseburger Day
Sept. 19: Butterscotch Pudding Day
Sept. 20: Rum Punch Day
Sept. 21: Pecan Cookie Day

This was another recipe that didn't make the first edition cookbook and had to be flown in from California; from my sweet sister-in-law.


Guacamole
2 avocados
2 green onions
2 cloves garlic
1 tomato, diced
1 serrano pepper, seeds and all
cilantro, to taste
lime juice, to taste
salt, to taste
Directions: Mince onions, garlic, cilantro and pepper together. Halve avocado, discard pits and scoop flesh into a ceramic or glass bowl. Add tomato and minced vegetables. Add lime and salt to taste. Mix.
Note: Use only plastic utensils on avocados to minimize oxidation.

Monday, September 8, 2014

September Foodie Holidays: Week 2

Sept. 8: Date Nut Bread Day
Sept. 9: Wiener Schnitzel Day
Sept. 10: TV Dinner Day
Sept. 11: Hot Cross Bun Day
Sept. 12: Chocolate Milkshake Day
Sept. 13: Peanut Day
Sept. 14: Cream-Filled Doughnut Day

No recipes for this week, just a tip! My husband's grandmother used to save the partitioned aluminum TV dinner trays, wash, and then make her own TV dinners with her own leftovers. While it may not be practical to save the plastic thingies that little frozen dinners come in today (and some come in biodegradable cardboard), you can buy partitioned plates that are microwave safe and make your own "TV dinners."

Pay attention to which recipes "freeze well" or "reheats well" or conversely "doesn't reheat well" if you get recipes with those sort of notes. If you have a handful of recipes that do, and the rest don't, ask the contributors – "Hey, how does X reheat, does it make good leftovers?" – and include those additional notes in the cookbook. If you're trying to save a little money and take lunches to work and not eat out, knowing which things reheat well (and which don't!) is great information to have.

Monday, September 1, 2014

September Foodie Holidays: Week 1

September is National Biscuit Month, Better Breakfast Month, Whole Grains Month, Honey Month, Mushroom Month, Potato Month, and Rice Month.

Sept. 1: Cherry Popover Day, Gyro Day
Sept. 2: Blueberry Popsicle Day, Grits-for-Breakfast Day
Sept. 3: Welsh Rarebit Day
Sept. 4: Macadamia Nut Day
Sept. 5: Cheese Pizza Day
Sept. 6: Coffee Ice Cream Day
Sept. 7: Acorn Squash Day

My mom stood shoulder-to-shoulder with her mother-in-law to get this recipe. I'm glad she did, because by the time I compiled the family cookbook, Mamaw had already died.


Biscuits
4 C. self-rising flour
1/2 C. powdered milk
handful shortening
water
Directions: Put flour in a bowl. Make a well in the flour; pour the powdered milk in it. Add the shortening. Add water, a little at a time, working in flour from the sides. When the consistency is right, scoop by handfuls onto a floured surface. Pat into a biscuit shape with floured hands. Bake at 450ºF until light golden brown.