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Heirloom Recipes - A new cookbook in the making.. share your recipes! 
 
Mar. 13, 2009 12:20 pm 
Updated: Nov. 25, 2009 7:15 am
I love the history of old recipes.  You know the ones I'm talking about - tucked away in an old book, in a metal tin or written on the back cover of your favorite cookbook.  Stained with past cooking drips, dried and fragile paper - yellowed with time.  Ahhh.. a family's living history. 

I am working on a new cookbook that is filled with only recipes from America's history.  The ones passed down - generation to generation.  If you have any special recipes that you would like to have considered for the book, I would love to hear from you.  Each recipe submitted will receive individual credit and a short description of the recipe history will be included.  Each recipe will be assembled and cooked prior to being accepted for publication.  I hope to have the book to the publisher in May 2010.  Anyone who submits a recipe that is selected to appear in the book will receive a copy of the book as my way of saying thank you.

If you have any to share, I'd love to see them!  You can submit all of your recipes, along with a brief history to:  heirloomcooking@gmail.com

You will be notified if your recipe will be published in the new cookbook -   Heirloom Cooking:  America's Kitchen Traditions
 
Comments
youngchef 
Mar. 13, 2009 4:56 pm
My grandmother had a book from the late 1800's that were her grandmother's. I have an old cornbread recipe and more if you are interested.
 
Jul. 10, 2009 5:15 am
I am an avid cook, & consider myself pretty much an expert. However, bread baking to me is a definite art of which I am a novice. Made Belle's Hamburger Buns & blew myself away! Great instructions, & they came out fabulously. I would however love to make them bigger.....would it be ok to make just 6 [double the size]? Just bake a little longer correct? Tried baking bread before with little success using King Arthur site......not as good with direction as you are! Thanks!
 
Nov. 15, 2009 8:45 am
Your hamburger buns are AWESOME!! We're never without a few in the freezer and as soon as I'm down to my last two, I make more. My husband loves to take his sandwiches to work on them. They make anything wonderful! I'm sure the post-Thanksgiving turkey sandwiches are going to be even better this year. Thank you, thank you, THANK YOU for sharing the recipe.
 
Nov. 19, 2009 7:11 am
Jackie, I don't see why you can't make the buns any size you want. I read another reader here who shaped it into a loaf and made bread! I would just check the internal temperature of them and make sure they are 200 degrees to assure they are done. I agree.. those buns are delicious. I'm always surprised to see the comments when people say "they are too dense". Exactly.. the buns you get from the store have no substance and these buns can come out very light. I find that if you don't over knead them, they are lighter and less dense. Thanks for all the comments.. And yes, please share that cornbread recipe! Yummo.. make sure you add a bit of history along with your information. I am compiling an Heirloom cookbook for publication and I want to be able to share your family's history as an introduction to the recipe. Note - each recipe will be made before it is included in the book.. I need photo's and my husband is a photographer who can help!
 
 
 
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My Profile
BellesAZ
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Southern, Mediterranean
 
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About Me 
I love to cook and I particularly love old, family recipes and traditions. I am in the process of compiling a cookbook filled with traditional, historic American recipes - the ones passed down through generations. If you're interested in submitting something, contact me on my blog! The hardest part now is learning to cook for two. I've even recruited the dogs to help me try out new recipes. They do enjoy it when I cook and I usually make extra for "just a taste". AllRecipes is great, and for other wonderful recipes, try www.bbonline.com and click on "Recipes". Talk about making an impression! The best of Bed and Breakfasts around the world!
My favorite things to cook
I love to bake breads, rolls, pastries and the like. As a kid, my grandmother would make her famous light as a feather rolls and gorgeous pies. When you would ask her what her ingredients were - she'd say "a little of this and a little of that". Well, I've been on a mission to find her roll recipe - I'm coming close!
My favorite family cooking traditions
I come from 3 generations of fabulous cooks. My Grandmother was amazing. She lived to be 101 and baked all her pie crusts with lard - even rendered bear fat on occasion. (in Montana you use what you have). My mother was incredible - raised 4 kids on her own for several years and yet always managed to create extraordinary dishes on a shoestring budget. I think my fondest memories of her was in the kitchen, with me on a step stool helping her create a meatloaf masterpiece, or brushing rolls with butter. She always remembered to give me "credit" to anyone interested.
My cooking triumphs
Each night when my husband sits down to dinner he says, "This is so good. You should open a shop!" I cook to please - it's the best way I can think of to give back to those who fill my life with such joy.
My cooking tragedies
I baked some doggie biscuits at home that used cod liver oil, liver and a whole host of "yummy" ingredients - if you're a dog that is. Well, my house smelled like liver for three days and I couldn't get the smell out! The cats and the dogs lived in my kitchen though - they were loving it!
 
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