Preserving family recipes is an important part of preserving history.  When the recipes are passed down so are family stories and memories.

It is important to give your kids continuity between the generations.  Foods have always been one way to do that.  Family traditions are passed down at holidays and special occasions and generally there is alot of memory sharing around the holiday table.  Kids listen and learn about thier family history and I think it gives them a sense of security and  solidity, and helps them to know who they are and where they are going.  I know that when I make gramma’s catsup or fruitcake, scrawled recipes in a faded and spidery handwriting, I feel connected with her even though I did not know her at all.

As I was going through the files here at Baking Delights  I found the recipe for my grandmother’s catsup.

Grandma Vincent’s Catsup Recipe

Do you have any recipes that your family has handed down?

Oh..and that is not my family…I borrowed it.

Image:Morguefile

Post from: Baking Delights

Caramel Crunch Fudge Cake

1/2 c butter

2 oz unsweetened chocolate

1 c water

1 c rolled oats (old fashioed oatmeal)

1 c sugar

1 c brown sugar packed

1/2 c chocolate syrup

1/2 c cold coffee brewed strong

1 tsp vanilla

3 eggs

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

In large pan mix butter and chocolate. Melt…add water and bring to a boil. Remove from heat. Stir in oats, sugars, syrup, coffee, vanilla and egg. Mix well. Stir flour, baking soda, and salt into mixture and mix well. Pour into a greased pan. Bake at 350 for 25-30 minutes or until cake springs back when touched lightly.

Topping For Caramel Crunch Fudge Cake:

1/3 c butter

1/4 c whipping cream

3/4 c brown sugar

1/2 c coarsely chopped pecans or walnuts

As soon as cake comes from oven :

In small saucepan combine all ingredients for topping. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes or until slightly thickened. Pour over cake. Broil 4-6 inches from heat about 2 minutes or until browned.

 Just a couple of notes of interest. Check out A Slice Of Cherry Pie for this month’s In The Bag event. The foods to be used  are:

 Aubergines (eggplant to those of us in the US)

Peppers

Basil

  Read the blog for the details. I love these food events because they are fun and challenging and I end up thinking outside the box for a change!

  No recipe on Chocolaterie Wanders Weblog but ooooh! Check out the chocolates they have been tasting in DC!

  A new site (to me) that has been added to the Foodie Blogroll is Confabulation in the Kitchen written by Abby, a southern cook with a great eye for design. I loved the recipes on her site as well as the vintage look with all of the red she used in her design. I can’t help it – it is the artist in me!
Bake the cake, grab a slice while it is warm and gooey, pour some coffee and surf these sites for a bit…It is a wonderful way to relax and you deserve it!

Post from: Baking Delights

  Oatmeal cake is not too too sweet…Just right with a cup of cold milk or a cup of coffee…

  1 1/4 c boiling water

1 c quick oatmeal

Pour water over oatmeal and let stand for 20 minutes.

 Add:

1 c brown sugar-1 c white sugar (I think this means which ever you have on hand, I do not remember putting in two cups of sugar!!)

2 eggs

1/2 c butter

Beat well.

Add:

1 1/3 c sifted flour

1/2 tsp salt

1 tsp baking soda

Beat well. Bake at 350 for 35 or 40 minutes in a greased cake pan.

Topping:

6 Tbs butter

1/2 c brown sugar

1/4 c cream

1 tsp vanilla

1 c coconut

1/2 c hickory nut meats or walnuts

mix together and spread on top of cake while it is hot.Put under broiler for 5 minutes or until coconut is brown.

Post from: Baking Delights