Monday, November 15, 2010

Sharing Recipe Wealth

Posting about my Grammie's Peanut Butter Pie last week got me thinking about all the wonderful recipes we've inherited from the special women (and men?) that came before us.  And, I was thinking about how it's sometimes fun, but sometimes hard to try new recipes that, new.  New is good and exciting, but sometimes those recipes aren't as tried and true as we'd like and we come away a bit disappointed.

So, here's my idea.  Search your pretty little heads, recipe boxes and binders and select a tried and true recipe that you've inherited from a friend or family member.  Then, just in time for the holidays, share it with us!  In the comments below, you can include the recipe (it's okay if it's long) or a link if you've already blogged about it OR go blog about it and then come back and leave the link.  If you have trouble commenting, please email me your recipe and I'll post it for you (

Don't forget to share with us where the recipe came from and any memories it conjures up for you.  I love a good food story.  Did you know that about me?

I'm going to put a link to this post in the right-hand margin (look for the recipe box shown above) so we can all have easy access to it as we check back for recipe ideas and come back to add recipes as we have time.

I hope I'm explaining this clearly enough.  I am so excited to try some of your favorite recipes.  I need some new ones and I'm guessing some of you might too. Pin It


  1. Okay, here goes. The recipe I'd like to share is my Mom's Fruitcake. I blogged about it almost exactly one year ago. You can find that blog post and the recipe at OR you can scroll down to the Search box on my right hand side bar and type in "Mom's Fruitcake" which should take you to the post also.

    If you read down into the comments section of that post, you'll get a little "story" about the fruitcake.

    Fun, fun idea. Thanks for setting it up. I'll look forward to see all the yummy new recipes to try!

  2. I just blogged about this same thing (well, in short at least!) I can't wait to see all the recipes! I'll add some of mine later today. Thanks. :)

  3. What a great idea! Here's a link to a post on my blog that contains several recipes from friends who threw me a farewell dinner when we moved last spring. The meal was amazing!

    I admit that I (I'm more of a baker than a cook) visit your site on a regular basis to find new recipes to try out on my very picky husband and daughter (son will eat anything). I'm happy to report that the pumpkin pasta was a hit! Keep sharing your wonderful recipes!

  4. I have tons of recipes posted on my blog! I'll start here

    Anita at

  5. This is a great idea! I'll have to try to think of some - I don't actually make too many family recipes that often, but there are a few that I can dig up that I will have to make again now that I'm thinking of them! :0)

  6. I have that same recipe box!!! I love the stories that go with the recipes... the traditions, the memories, the warmth and love. I am honored when I can help others make special family recipe books that pass on the stories, along with photos. Blessings!

  7. I love it! I love the stories too.

    Here's my link to my blog about PA Dutch BBQ (just in time because we just picked up our quarter of beef on Friday).

  8. Here's two from my blog. Enchiladas that are pretty involved, so we only do a big batch once or twice a year. And an easy casserole. Both come from my mom, but where she got them...?

  9. Your blog caught my eye on someone else's blog because that is the recipe box my late grandmother gave me for Christmas many years ago with easy recipes for me to follow!

  10. Oh, yes! Cookie traditions! For me, it's the raisin-filled cookies.

    And a newer cookie that has become an across-the-board family favorite is the cranberry-white chocolate cookie.

    Happy baking, everyone!

  11. I love this idea. I will have to think a bit and see what I can come up with. Home cooking nourishes our bodies and our souls, this recipe sharing will be some great late-night blog reading material!

  12. I can't wait to see what everyone else comes up with! Last winter I was given a copy of my Grandma's handwritten notebook filled with recipes. I'm hoping to work through that notebook this year and rediscover some old family favorites!

    But for now, since I have turkey on the brain, I'll share the easiest ever method of roasting a turkey. My mom has shared this recipe with so many!


  13. i love this! i have so many wonderful recipes i would like to share floating around in my little head...but today, i will just share one...

    one of my favorite, easy, and cheap soup recipes from my mother in law... it's on our weekly meal plan often...and it's so good... :) you can easily double this so you have leftovers... :)

    Macaroni Soup

    *cook 1 lb. small or med. shell macaroni & drain. set aside.

    in a large soup pot...
    1/3-1/4 lb. of ground pork
    1 16-oz can whole peeled tomatoes
    crush both of these with your fingers in your soup pot. the pork will be in small pieces, and your tomatoes will be, too! :)

    1 lg. can of chicken broth
    1 can of tomato soup (reg. size)
    1/2 t. of salt, to taste
    dash of pepper
    (you can add grated carrots, too...i have never tried it)

    place cover on your soup pot and bring to a boil over medium-high heat. simmer for 5ish minutes.

    put a hand full (or two) of your pasta shells into a soup bowl. ladle the soup over the shells to fill your bowl...
    serve with saltine crackers...or grilled cheese...or fishie crackers... anything is good! :)
    Enjoy :)

  14. Some family favorites found here:

  15. My recipe is for my favorite bran muffins... I blogged about it awhile back:
    It's a tried and true good recipe- one that allows you to leave the batter in the fridge for awhile and pull from as you want.

  16. And another found here!

  17. Great idea! This is from my Mother-in-law called Pasties (Cornish Meat Pie)I make these and then freeze individually so that I have those last minute meals if need.

    PASTIES (Cornish Meat Pie)

    4 to 5 lbs lean beef, course ground (we usually use a rump roast)
    4 to 5 lbs potatoes, washed but not peeled, dice the potatoes into 1/2 inch cubes
    2 1/2 lbs onions, diced into 1/2 inch cubes

    Mix ingredients thoroughly in large bowl. Melt 1 cube of butter, and pur over the meat mixture. Season to taste with salt, pepper, parsley and powdered beef bullion. Put 1 to 1 1/2 cups of meat filling into center of dough. (dough recipe below) Fold dough over the meat filling. Trim excess and seal edge of dough. Glaze the top of each pastie with a whipped egg to get a golden brown top. Pierce the top of the pastie to allow steam to escape. Place side by side on cookie sheet and bake 1 hour at 375 degrees. Serve hot with brown gravy or ketchup, they are also good right out of your pocket cold. "Miners took these meat pies underground in the hard rock mines of Butte Montana for lunch. They made a hardy meal that they could carry in their pocket."

    Pie dough for wrapping:
    4c. flour
    1 1/2 c. crisco
    1 tsp. salt
    1 T. sugar
    1 T. vinegar
    1 egg-beaten
    1/2 c. cold water (or more as needed)

    (Pie doguh for wrapping; cut together first 4 ingredients. Add beaten egg, water and vinegar, mix well and mold into ball, chill for at least 15 min. before using. Separate dough into 8-10 balls, roll out ball and it should make a disk about 10 inches in diameter)

  18. Oh, man. You ladies are making me hungry. Keep 'em coming!

  19. And one more link from me!

  20. After reading this post my wife and I realized that we don't have one single recipe that has been handed down from either side of our family...pretty sad. We have decided to remedy that and start a scrapbook of recipes for any future generations in our family that might be interested. I'm glad you posted about this. Here is the first recipe that will be in that book.

    Our version of -

    Ribollita Soup

    3 tablespoons extra-virgin olive oil

    4 medium cloves garlic, diced small

    1 medium carrot chopped

    1 cup winter squash, chopped small

    4 celery stalks, chopped

    1 medium onion, chopped

    1 16 ounce jar of tomato sauce or crushed tomatoes

    1/2 teaspoon crushed red pepper flakes or small "warm" red pepper diced fine

    1+ pound kale with leaves well chopped

    4 cups cooked white or brown beans...we like to use fava beans.

    1 cup couscous

    1-2 teaspoons sea salt

    zest of one lemon

    Your favorite gratable strong flavored cheese

    Directions -

    Combine the olive oil, celery, garlic, carrot, squash and onion in large cook pot. Carefully cook for 10-15 minutes sweating the vegetables.

    Add tomatoes and red pepper flakes, simmer for another 10 minutes or so allowing tomatoes to thicken up a bit.

    Slowly stir in the kale, 3 cups of beans, and 8 cups or more of water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

    Mash the remaining beans with a little water until smooth and add couscous and beans to soup.

    Simmer until the soup thickens to your liking, 20 - 30 minutes. Add salt to taste plus lemon zest.

    Serve topped with a drizzle of olive oil and grated cheese.

    Makes a large pot of soup - enough for 10 or more servings

    This recipe is adapted from -


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