#grandmother’s recipe

[jenjen4280]

Just finished making Burger cookies for my Dad for Christmas using Mom-Mom’s recipe (his Mother, my grandmother). They are my favorite Christmas cookie. Dad loves them because they remind him of his Mother.

The Hot Wife was on hand for “quality control” (aka cookie thieving) and as my co-froster.

These are shortbread cookies with fudge frosting, close but not quite, Berger Cookies, a Baltimore favorite (yeah, we’re from Bawlmer, hon).

Supposedly Mom-Mom won the recipe off a woman who worked for the Berger bakery (I believe it - she was a card sharp!)

Here’s the recipe. To understand “cream for cake,” hit up this woman’s blog: https://whatsarahbakes.com/baking-secrets/mixing-methods/the-creaming-method/

[blakbonnet]

as an indian person, my favourite thing is seeing what people who aren't from here have done with my food; i'll go to an indian restaurant in a random corner of the world and they're putting oregano in their palak paneer or a balsamic wash on their naan and it's like "yes good tell me how you folded your culture into mine and came out with something new and lovely, we're holding hands across oceans bestie"

[whoopseydaisy]

The Overflowing Heart

I will tell you how I made this witch’s token, but you will have to find a way of your own. It is as Grandmother Wren told us,

“Remember always that some portion of magic is yours to wield, and that the world contains many, many truths.”

the recipe:

3/4 oz Kazuki gin

1 1/2 oz. Sake + tea mixture

1 oz. fresh squeezed grapefruit

3/4 oz. Strega

shake over ice, and serve in your finest or favourite tea cup

garnish with dried rose petals

notes:

Sherringham Kazuki gin— a collaboration of one of my favourite distilleries and my favourite local tea shop, Westholme Tea Farm. Made from Japanese cherry blossoms, and locally grown tea leaves with notes of yuzu, grapefruit, and juniper. I first visited Sherringham in a trio of my own, on a day long adventure, visiting a beach someway up the island. Westholme is run by an old coworker of my Aunt’s, and his partner who makes gorgeous pottery. I could not put words to my excitement when I first heard whispers of their collaboration.

Sake + Tea Mixture— I can never fully recreate this just the same. There is magic in that, I think. I have little left. I made it by taking a sprinkling of the following teas from Westholme, and cold steeping them in a mason jar with a large ice cube, topped with sake and a splash of moon bathed witch water.

featuring:

Blossom: (jasmine green, floral), for the cottage’s calendar

Bi Luo Chun: (green, delicate and earthy), for i thought it was grown here, over seven long years (I rolled a nat 1 on my perception check)

Pur-eh: (fermented, earthy), for its mushroominess and it’s connection therin

Dog: (black assam, vanilla and cardamon, from the Chinese Zodic series), the cardamom pod and a few leaves, for our beloved Fox

Witch Water: the witch water used in this potion was bathed in the Friday, October 13th New Moon (a day so witchy I thought for sure the class would be released that day!) in an empty kazuki gin vessel

~

Grapefruit— because it was pink and in season and a citrus I love dearly

Strega— the witch liqueur! According to legend, Giuseppe Alberti was given the recipe for this elixir after saving a witch falling out of the sacred walnut tree, under which witches would convene to dance and perform their rituals.

for the cocktail chapter of the @worldsbeyondpod unofficial cookbook

[thelastspeecher]

I have a bunch of vintage cookbooks given to me by family members, and I've been testing them out. I've been documenting the recipes and results (mostly good, but there have been a couple flops) on an Instagram I made for this purpose.

and even tho this is a personal project of mine and it doesn't need people to be viewing it, the big reason I started up this account is to share these recipes. my grandmother that passed away earlier this year gave me the oldest cookbooks I have, the ones that are certainly out of print and impossible to find. my grandmother believed in sharing love via food, and there is no better way to honor her memory than to share recipes so that they don't disappear.

so. to see if I can get a bit of a bigger audience for my little pet project, to further my goal of spreading these recipes so they don't fade into obscurity, here is the link for the Instagram! if you like vintage recipes, classic Midwestern recipes, or even just want to see what the hell are in these old cookbooks, please, give me a follow there.

:)

[suguwu]

i really want to write a story kinda centered around kita and his granny bc she has not yet appeared in any of my kita fics and that's a shame

[torchickentacos]

Attempting to convince my mom to let me bring a new mac and cheese recipe for thanksgiving. Wish me luck

[acocktailmoment]

Grandmother's Peach Fuzz !

2024 by Pantone is PANTONE 13-1023 Peach Fuzz !

Ingredients:

¾ cup spiced rum

1 (6 ounce) can frozen limeade concentrate

3 large ripe peaches, halved and pitted with skins on

2 cups ice cubes

1 teaspoon white sugar, or to taste

Directions:

Place the rum, limeade concentrate, and peaches into the container of a blender. Blend until smooth. Add the ice, and blend until finely ground, sweeten with sugar, if desired. Pour into margarita glasses, and enjoy!

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

[twstinginthewind]

👤 for Joker, Punch, Sia, and Mia!

Once again, I apologize for the wait! It took me a while to get the family designs under my hands...

Joker and Punch's parents, Wild and Recipe Carder! Wild's a former NRC student (and Heartslabyul vice-housewarden) who spent several years heading up a blastcycle gang and making music, and then gave up that life to follow a pretty little rising chef around until she finally agreed to date him. Recipe is a non-mage, but Wild says she's all the magic that he needs. She runs one of the largest cooking schools in the Queendom of Roses, and her former students are like a Who's Who of the culinary world.

Matriarch of the Sealponte family, current head of Sealponte Cinemas, and the woman who singlehandedly raised Sia and Mia, Grandmother Sealponte is an intimidating woman. Her sharp business sense has helped the family fortune to stay impressive, and she has instilled a sense of strength and responsibility into her granddaughters. She does have a soft side that only the girls get to see regularly, but for the most part, she's an efficient and businesslike person, smart as a whip.

[villaincock]

*roger from american dad voice* these jewish bakeries….. oh my god….

[dreaminginthedeepsouth]

My Grandmother Janet

*

Janet was a renowned cook and baker. Her yeasted rolls are one of life's marvelous moments of pure perfection. I still remember the look and smell of her kitchen when she got down to the business of baking.

RICH ROLLS

Milk [scalded] 1 cup Shortening [part or all butter] 1/3 cup Sugar 1/2 cup Salt 1 1/2 tsp. Yeast 2 cakes Water [lukewarm] 1/4 cup All Purpose Flour [sifted] about 5 cups Eggs beaten [2]

Combine scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water and combine with cooled milk mixture; add about 1/2 the flour.

Add the beaten eggs, flour to make a soft dough. Mix thoroughly. Turn out on a lightly floured board and knead about 10 minutes or until smooth and satiny. Put dough in a warm greased bowl and brush with melted butter. Cover and let rise until doubled in bulk. Shape into rolls. Let rise until doubled in bulk and bake in moderate oven. [375]

+

Now you know the secret of the best yeasted roll that you will ever eat. Hint for success. Follow the recipe EXACTLY. My daughter-in-law made these, following to the letter vs me, who was a little loose with the facts. Hers were better and rose higher. A Word to the Wise.

[This is from my recipe blog "Continual Feasts" where I share my favorite recipes]

[beyoursledgehammer]

Baby wanted cream cheese and olives, baby got cream cheese and olives

[bottomoftheriverbed]

Crying over a recipe book

[bowlerhatwearer]

... and for my very special son (Nikolai). I want you to have this sealed envelope.

@northerngrail

[rising-above-stars]

Bets on how well my baking experience is going to go. I have a solid 7/10 experience rate

[fieriframes]

[Butter, egg. And who taught you this recipe? My grandmother. To graduate school, you have to have math and history and empanada. Empanada. So we'll mix this.]

[torchickentacos]

nobody understands feta cheese like i do