A Culinary Genealogy

1 quart of cooled boiled water 10 cents worth of Epsom Salts 1 head of garlic (chopped fine) juice of 2 or 3 lemons Let stand 24 hours. Take a wine glassful every morning before breakfast. -- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Cookies: 2/3 cup sugar 1 cup butter, softened 1/2 tsp. almond extract 2 cups flour 1/2 cup raspberry jam Glaze: 1 cup powdered sugar 1 1/2 tsp. almond extract 2-3 tsp. water Preheat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover and chill 1 hour. Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of cookie (edges may crack slightly). Fill each indentation with 1/4 tsp. jam. Bake 14-18 minutes, until edges are slightly brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Mix all glaze ingredients with whisk until smooth. Drizzle over cookies. -- Jennifer Dawn Friedman Farley, 1975- Bruce requests these cookies every year at Christmas. They are easy to make and delicious! Besides being a yummy treat for the family, these cookies make good holiday gifts.

Preheat oven to 375 degrees. Melt one stick of butter in a baking dish. I use a rectangular Pyrex dish. Place 4 to 6 cups of fruit in a cooking pot. Sweeten the fruit to taste and heat on the stove. Do not boil. Beat together: 1 cup of flour 1 cup of milk dash of salt 1 cup of sugar 2 tsp. baking powder 1 tsp vanilla Pour the batter on top of the melted butter in the dish. Spoon the heated fruit on top of the batter. You can use a slotted spoon for less syrup in the cobbler. Place in oven for 25-30 minutes or until nicely browned on top and bottom. I save the leftover syrup from the fruit and it can be spooned over the cobbler or over the ice cream that you might put on top of the cobbler. -- Meredith Joy Sproul Friedman, 1948- This recipe brings back memories of living in Northern California. In the summer, we would always take trips to Winters, California. We would know we had reached our destination when all we could see were orchards on both sides of the road. We would ...

Mixture #1 1/2 cup cocoa or 2 squares chocolate 1/2 cup sugar 1/2 cup milk Mixture #2 1/4 lb. butter 1 cup sugar Have ready: 2 eggs (beaten) 2 cups flour (sifted) 1 tsp. baking powder 2 tbls. cold water 1 tsp. vanilla 1 cup milk Heat mixture #1 on a small flame. Cream mixture #2. Pour first mixture into second mixture. Add eggs and mix. Combine flour and baking powder. Add flour and milk alternately to mixture: mix well. Add water and vanilla. Pour into a buttered pan (like a Bundt pan). Bake at 350 degrees for 1 hour. Cool in pan 10 to 15 minutes. remove and continue cooling on cake rack. -- Ida Cohen Schoenkoepf

1/4 lb. butter 2 qts. milk 1 cup rice (uncooked) 3 eggs 2 tsp. vanilla 1 cup sugar Put the milk in a large pot. Add butter and heat milk until butter melts. Add raw rice. Stir and simmer until milk is absorbed, about 1 hour.l Stir frequently since milk and rice can begin to burn on the bottom. Beat eggs with vanilla and sugar. When rice is creamy, remove from heat and add egg mixture. Cook about 1 minute more. Pour into serving bowl. Sprinkle with cinnamon. -- Jeanne Schoenkoepf Friedman Ronner, 1929- This was a favorite of mine while growing up. I always loved it when my mother would make some of this delicious rice pudding! -- Stephen Barry Friedman, 1948-

1 1/2 cup sugar, divided 2/3 cup flour dash salt 6 eggs, separated 4 cups milk 1 tsp. vanilla 45 Nilla Wafers, divided 5 ripe bananas, sliced, divided Mix 1 1/4 cup sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Reserve 10 Nilla Wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Bake at 350 degrees for 15 to 20 minutes or until browned. Cool sligh...

1 2/3 cups seeded raisins 1 1/2 cups water 1/2 cup butter 1 cup sugar 2 eggs, well beaten 2 cups sifted flour 1/4 tsp. salt 1 tsp. baking soda Put raisins in a saucepan with the water, bring to a boil, cover and simmer for 10 mins. Drain the raisins, reserving 1/2 liquid. Cool the raisins and liquid. Cream butter and sugar, add eggs and beat until light. Sift dry ingredients to the first mixture alternately with the raisin liquid, mixing until smooth. Stir in raisins. Pour into a greased 9" x 5" x 3" loaf pan, lined on the bottom with waxed paper, and bake in a slow oven, 325 degrees, for about 1 hour. -- Florence Jessie Meredith Sproul, 1914-2004 Both Grandma and Grandpa Sproul loved this cake and it was a pleasure for Grandma to make it for them. They enjoyed it so much that a raisin cake was often available for nibbling. When Grandma lived in her little house in Crestwood, the Crestwood Clubhouse Board asked her to bake a cake for a Cake Sale. Unsurprisingly, ...