Aunt rosemary was the acknowledged cook in the family and the icing on her cakes always seemed special. I'm not sure, though, if this is any better than the buttercream frosting recipe.
This is Luke Sicking's favorite bread recipe. And it is quite delicious.
It comes from his Babe's cookbook - named after the movie Babe the pig. I think it's because it's an all vegetarian cookbook.
Mom (Grandma Jinny) used to make this icing quite a bit when i was a kid. I remember, in particular, having cake with this icing on it in my brown bag lunch that she packed for us when we went to the day camp at Creve Coeur park.
Best served warm on white cake.
From a set of her traditional recipes that mom (Grandma Jinny) gave to Paul & Janet as a wedding present.
(To make sour milk add 1 Tbsp. vinegar or lemon juice to 2 cups milk.)
Recipe requested by Paul Sicking.
These are rather large puffy pancakes. Because they are baked for about 15 minutes, this is not an ideal breakfast for a large crowd, But they are delicious.
The following recipe is broken down into 2, 4, 6, 8, 10 & 12 recipes. the transposer of this recipe can find no evidence of altered ingredient amounts when doubling recipes. therefore the transposer will transcribe this recipe for 2 servings. ahem:
From a set of her traditional recipes that Mom (Grandma Jinny) gave to Paul & Janet as a wedding present.
makes about 5 lb. of fudge.
A second recipe from Grandma Jinny differs only in the amount of butter (¼ cup instead of ½) and sugar (5 cups instead of 4½)
From Erma Rombauer's 1943 Joy of Cooking. "This is a crustless pie or cake unexcelled in quality. It is deliciously and devastatingly rich. Do not let that deter you".
From a set of her traditional recipes that mom (grandma jinny) gave to paul & janet as a wedding present.
this is the traditional pigs 'n' blankets dough.
Also known, variously, as "Chinese Slaw" and "Asian Slaw." But since we originally got the recipe from Julie, it will forever in our minds be known as "Julie's Slaw."
From a set of her traditional recipes that mom (grandma jinny) gave to paul & janet as a wedding present.
Mom's recipe was missing ½ cup butter/margarine. This is a game-changer and makes these WAY better! (Clare)
Yield: 3 to 4 dozen bars
These taste like a Payday candy bar and are very addicting!
Be careful not to overbake as you'll end up with something more like peanut brittle.
The original recipe calls for baking in an ungreased pan but I always spray it (especially the sides) with cooking spray to prevent sticking.
This recipe is actually courtesy of ed levy, owner of the now defunct neba roast beef restaurant near grand & washington. ed's wife bonnie was a good friend of Jeannette's in the 1970's when they both worked at the phone company.
still the best sloppy joe's I've tasted.
Libby has heard that Jeannette found this recipe in a magazine in the late 70s or early 80s. One of us has been misled.
Sometimes these are way too wet (maybe it's my oven or my pan), so I've started using 3 eggs instead of 4 and 1 cup of chocolate chips instead of 2. They are still fudgy but not completely flat.
This is a rich and very moist sheet cake. Two other recipes are derivatives of this cake: [[Brownesville cake]] which is a toffee rather than chocolate version, and [[white Texas cake]].
To turn these into the shells for choco-tacos, Matt drapes the warm waffles over a wooden spoon or (clean) broom handle until they cool and keep their shape. Also, the batter is delicious. Be sure to make a couple of batches so there's enough left after you've licked the spoon. --Lib
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