Mama also used to make those and swirl cherry Kool-aid slurry through the batter. They were so good.OH, btw, when you make one of those, I am only a couple hours away.... hint, hint
Mama also used to make those and swirl cherry Kool-aid slurry through the batter. They were so good.OH, btw, when you make one of those, I am only a couple hours away.... hint, hint
I have a lot of treasured family cast iron that I still use almost daily, including two pieces that date back to my great-grandmother.That's awesome. I have all my grandmother's and her mother's cast iron because no one else wanted it but neither one ever wrote anything down. It was always just "you know how much to use", lol.
I sure wish I had her grape jelly recipe.
So precious.As some of you know, my mom passed away a few months ago, and my wife and I are in the process of moving into the old homeplace where I grew up and three generations of my family have lived. My grandpa built it with his own hands. I am trying to walk the line between making it my own, and respecting and honoring the past generations who have lived there. I want some things that belonged to my parents and grandparents to stay in there.
Yesterday, my niece (who I call my daughter that the stork brought to the wrong house, ) handed me a small package. When I opened it, I was overwhelmed. She had an original copy of my Mom's pound cake recipe, written out by hand by my mom, covered with pound cake ingredient stains. She took it and had it professionally mounted/framed/blocked for me to hang in the kitchen. I love it.
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Not the same recipe, but I'm long past the first few in there:Looking forward to seeing that first pound cake in the Cafe forum.
Yep, you need to do that for sure.That's pretty cool Steve, and any recipe that starts with 2 sticks of butter is gon be good! We have a Laney family cookbook that stretches back several generations but nothing handwritten that's been preserved. I think that has motivated me to ask mamaw to write out her chicken and dumplings recipe.