Skip to main content

About

In 2005 I made a cookbook for my sister and cousin.  I wanted to include all the favorites from our family for them as they moved off.  Once I started coming across more of our grandmothers' recipes a few years ago, I started this blog to share what I'd found.  Slowly but surely, I'm getting them entered.  As I started sorting and thinking, I later realized that I probably shouldn't limit it to only our grandmothers' recipes but to family recipes as well.  And why should I stop there?  Instead of keeping it a secret and only as an easy go-to for my sister and cousin, I thought it might be a good idea to include everyone.  What started out as Our Grandmothers' Recipes, is now basically turning into an online family cookbook.  

While the actual recipes are only in the order of which they were posted, I try to keep everything labeled by the type of dish, who it came from and in some cases, an ingredient.  So say you know there was this certain dish that Dodo always made.  Click on Dodo's name in the list of labels and everything I found in her recipes will come up.  If that's not who you remember it coming from, don't fret.  I'm just going by the recipe collection it came from.  Do a search for the type of dish.  Of course I don't have every recipe listed...yet.

I haven't made it a point to go through and make each dish (although that does sound like a challenge) but when possible, I'm attaching a picture.

So if you need to come check for a recipe or reference, the blog is here for you.  If you don't need to check for a recipe or reference, it's still here for you.
 

Comments

Post a Comment

Popular posts from this blog

Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink.  Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.
Post a Comment
Read more

Cheesecake

CRUST: 1 1/2 c graham cracker crumbs 2 TBS sugar 1 1/2 tsp cinnamon 6 TBS melted butter Mix crust ingredients and pat into bottom and up sides of 10-inch spring form pan. FILLING: 3 (8 oz) pkg cream cheese 1 c sugar 3 whole eggs, well beaten 1/2 tsp vanilla Carefully pour mixture into pie shell and bake 20 minutes at 375 degrees. Remove from oven. Turn temperature to 500 degrees. TOPPING: 1 pt sour cream 3 TBS sugar 1/2 tsp vanilla Mix topping ingredients and pour over baked pie. Bake for 5 minutes. Cool and refrigerate.
Post a Comment
Read more

Peach Cobbler

3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan.  Add sugar, lemon juice and butter.  Simmer until peaches are heated through.  Make pastry of flour, shortening, salt and water.  Roll pastry to fit 8x8x2 inch baking dish.  Place hot peaches in pan and cover with pastry.  Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else.  I also use 2 bags of frozen peaches.  I cut down on the lemon juice, only using a few splashes.  And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches.  I then sprinkle in some cinnamon.  I also sprinkle cinnamon/sugar on top of the crust.
Post a Comment
Read more