Whole Story

The Official Whole Foods Market® Blog

Share Your Mom's Best Recipes!

By Paige Brady, March 10, 2009  |  Meet the Blogger  |  More Posts by Paige Brady
Mom We're planning a special celebratory issue of our fl@vors recipe e-newsletter for Mother's Day and we'd like your help in honoring Moms at this special time. Whether a fantastic cook or simply a one-dish wonder, surely Mom influenced your approach to food and cooking. Share your favorite recipes from your mother's kitchen, and feel free to tell us a bit about her and how her personality came through in the meals she prepared. Here's a little incentive for you: as long as you share your mom's recipes, you won't have to read about my mom's cooking - who, for the record, knew only one recipe when she married at 17: fried bologna. I love my mom but I'm betting you all have a lot better recipes to share! So, help us create an "Ode to Mom" by providing some of your favorite recipes that pay tribute to her. Drop them into the comment box below by March 20th. We'll collect the best entries to feature in a May issue of fl@vors and on this Whole Story blog. This could be that perfect Mother's Day surprise gift - your mom's recipes shared with all our readers! P.S. Don't worry, we're not excluding Dad! We'll ask for ideas for him next month.
Category: Food & Recipes

 

24 Comments

Comments

Jayme Burnett says ...
I grew up in an Italian family. As such, my mother, Page, makes the most incredible pasta dishes. My very favorite dish is a summer pasta that combines brie, fresh tomatoes, fresh basil and garlic. In a bowl combine 3 cloves of garlic thinly sliced, 5-6 large ripe tomatoes, 2 big handfuls of fresh basil roughly chopped, salt, pepper and then a good hunk of brie cut into clubs (that has had the rind removed.) Drizzle in olive oil so that the ingredients are half way covered and also add a few table spoons of good balsamic vinegar. Let the ingredients sit out on the counter for a few hours (2-3.) When you are ready to eat cook a box of pasta (any kind you like,) drain and then place back in the pot or in a serving disk. Then, pour the tomato, basil, garlic and brie combination over the pasta and mix together. Serve with fresh, warm bread for dipping. Give it a try, you will love it!
03/11/2009 9:04:32 AM CDT
brawling barista says ...
perfect on a cold or grumpy day, my mom's oatmeal always cheers me up oatmeal- made using package directions- but with milk instead of water, topped with brown sugar, 2% milk, a huge handfull of raisins and some walnuts. simple and awesome.
03/11/2009 2:44:10 PM CDT
Anita / Married with dinner says ...
Here's my mom's famous (no, really, seriously -- it is!) Banana Bread recipe: http://marriedwithdinner.com/2007/02/19/dont-monkey-with-it/
03/11/2009 2:44:26 PM CDT
Audrey Love says ...
My mom made this avocado cake not too long ago, so its not exactly a recipe I grew up with, but it is certainly delicious. 3/4 cup Sugar 1/2 cup maple syrup 1/2 cup margerine, i use smart balance margerine 2 Eggs, well beaten 1 cup mashed avocado(about 3-4 avocados) 1/3 cup Buttermilk (milk with a bit of vinegar will do) 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Allspice 1/2 tsp ginger 1/2 tsp Salt 1 1/2 tsp Baking soda 1 tsp Baking powder 2 cup All purpose, unbleached flour flour 1/2 cup Chopped dates 1/4 cup Golden raisins 1/2 cup Walnut, but Pecans are good too. Pre-heat your oven to 350 degrees F. In a large mixing bowl, cream together the sugar, maple syrup, avacado, and margerine. Add the eggs, and fold in thoroughly. Add buttermilk, and mix well. Add the spices, salt, baking soda, baking powder, and flour. Mix well one by one, adding dry ingredients slowly. Fold in the dates, raisins and walnuts. Pour into a greased 9x9 inch baking dish or cake pans. Bake until golden brown, about 30 minutes. Remove from oven, and allow to cool for 5-10 minutes before serving. I used a simple butter cream frosting and made a 2-layer cake.
03/11/2009 2:48:07 PM CDT
Sam McAllister says ...
This is one of my most favorite soups in the world and was surprisingly easy to make once I realized what cooking was. The soup is GREAT on it's own, but I've found it is especially good poured over a piping hot crab cake!!! Try it with anything!! Thanks mom. Ingrediants: 1/2 stick butter 1/2 stick of butter 1 bunch of green onions /chopped 1 stalk of celery /chopped 2 cans chicken broth 1 can Cream of chicken soup 1 lb Velveeta cheese cubes 8 oz. sharp cheddar /grated 2 cups of milk - Sautee onions and celery in butter - Add to broth of soup and cheese - Heat until melted then add milk slowly
03/11/2009 2:50:00 PM CDT
patti wade says ...
My mother had a large family to feed, 10 people lined both sides of a long table hungry. One of the things I can rember her making is a yummy winter food called Hamburger pin-wheels. HAMBURGER PIN-WHEELS make your favorite biscut mix (bisquick) mom used to make homemade biscuts rollable. In a large skillet brown 1 1/2 hamburger drain, add 1 can tomatoe soup (mom made that too, every year) allow to cool.roll biscut dough out like a jelly roll, place gr.beef mix and spread all over dough,roll up and slice about 1 inch thick.place in baking dish 13x9 greased, bake 1 hr at 350 or untill a tooth pick comes out clean and biscut looks done.in a sauce pan put 1 large can of mushroom soup (again homemade ok mom did), add 1/2 can milk and make a "gravy" heat & serve over pinwheels and serve. use salt&pepper as needed
03/11/2009 2:56:06 PM CDT
denis wittman says ...
no - joke she was a terrible cook - her best meal was getting Nathans Franks & French fries
03/11/2009 3:01:33 PM CDT
Kathryn says ...
My mother is a wonderful cook -- always trying new things and serving colorful, healthful plates. She's also great at working in little surprises. These Chocolate Chip Oatmeal Breakfast Bars have been a favorite for years. They are a quick bite when you're in a hurry, a welcome hostess gift, and besides, who doesn't want to have chocolate for breakfast now and then? Chocolate Chip Oatmeal Breakfast Bars 1/2 cup butter, softened 1 cup light brown sugar 2 eggs 1/2 tsp vanilla 1 cup flour 1/2 tsp baking powder 1/4 tsp salt 1/4 cup milk 1 1/2 cups oatmeal 1 (6 oz) package semi-sweet chocolate chips Preheat oven to 350. Cream butter and sugar in mixer. Add eggs, one at a time, beating well. Add vanilla. In a separate bowl, mix flour, baking powder, and salt. Alternate adding flour mixture and milk to egg mixture. Stir in oatmeal and chocolate chips. Bake 30 minutes or until toothpick comes out with just a few crumbs attached. Cool and cut into squares. Notes: *Mama uses 1/2 regular flour and 1/2 whole wheat. *We like Bob's Red Mill Extra-Thick Rolled Oats. *Go ahead and add 1/2 cup chopped nuts (we like pecans or walnuts) before baking. Protein and crunch! *Feel free to double the recipe and bake in larger pan. (Do check your baking time! If they're spread thinly, they might need only five more minutes.) *These freeze very well (cut them first). This recipe first appeared in a 1978 issue of Women's Day. I know this because my mother is in the admirable habit of recording such things and she did so not only on the card in her recipe box, but also in the recipe book she made for me.
03/11/2009 4:37:09 PM CDT
Amy Graf says ...
My Mom has made this "famous" chicken soup recipe for as long as I can remember. It's great food for any time and special when you're sick. She finally let me have all the "secret" details: The secret to delicious soup is a combination of slow cooking the broth first and adding fresh vegetables and a delicious combination of spices later: Ingrediants; 1 whole chicken 4 carrots 4 stalks celery 1/2 onion 2 smushed cloves of garlic 10 aspargus spears 2 15 oz cans reduced sodium vegetable broth 2 15 oz cans reduced sodium, no fat chicken broth 2 bay leaves 1 Tbsp Italian Seasoning 1 tsp seasoning salt (Johnny's or Lawry's) 1 tsp celery salt 1/4 tsp pepper 1/4 tsp garlic powder 1/4 tsp ground sage 1/2 cup wild rice Put whole rinsed chicken in large pan. Add all broth. Put two carrots, two stalks of celery, garlic, onion, asparagus, and bay leaves. Fill to top with water. Bring to a boil on medium-high heat. Turn down heat to low-medium and let simmer for two-three hours or until chicken falls of the bones. Strain broth and save. Allow chicken to cool and pick off meat. Discard vegetables and bones. Add chicken back to broth. Add remaining vegetables, spices, and rice. Bring to just a boil on medium-high heat. Reduce heat to a slow simmer and cook until vegetables are tender. Serve with fresh bread. Yummers!
03/11/2009 5:01:34 PM CDT
Gerald Heller says ...
My Mom was a simple cook that made great food without all the fancy gadgets. On a limited budget she was able to combine garden items and things she canned during the season to come up with food for our table. After a long day at work she did not have a long time to spend in the kitchen. Items can be substituted as to what is available. This is her 'Skillet Cabbage' 4 cups shredded cabbage 2 cups diced celery 1 green pepper cut in strips 2 tomatoes chopped 1/4 cup of chopped bacon 2 tbls sugar 1/2 tsp salt 1/2 tsp pepper Combine all ingredients and cook covered on medium until cabbage is tender.
03/11/2009 5:04:25 PM CDT
Shawn Howard says ...
I grew up in a household with 7 other siblings. I think my mom was and is an amazing cook. She did the most crazy things with food, but the best I would have to say is allowing me to find my own "culinary way". Being southern there are so many things to cook and so many influences in food. My most favorite beside the common staples like gumbo, fresh sweet potatoe biscuits and the best friend fish!.. would be okra medely. 2 lbs of fresh okra 1 pound of smoked sausage 2 hot house tomatoes 1 large red onion 1 tbpsn onion powder 1 tspn of granulated garlic 1 tsp seasoned pepper to taste 1/4 cup of corn oil First you remove the head and tails of the okra and cut them into slices. After doing that you place them in a bowl with salt water (about 2 spoons of table salt to a large bowl of water) allow it to sit for 40 minutes). This will prevent the slime in the okra we all know and hate! Then you take the corn oil and turn the heat to medium. You then add the okra and let it cook for 35 miunutes slowly. By keeping the heat to a medium the okra slime will not overtaking the meal. In a seperate pan cut the meat into 1/2 slices and heat. When the meat is 1/2 finished you add the red onions along with the already cooked okra,onion and garlic powder. Cook those ingredients for about 15 minutes and then turn off the heat and stir in the fresh tomatoes. You want to make sure you dont add the tomatoes when the heat is on or they will liquify. You then add the seasoned pepper to taste.. great meal.. and very colorful!
03/11/2009 6:40:02 PM CDT
Shawn Howard says ...
ok so I could'nt go without posting another favorite. I've addded my own mix to the meal as well. My mom is an amazing cook.. everyone and I m ean EVERYONE comes to our house for holidays .. and just dinner because you can smell her cooking a mile away. I love the way she cooks without measuring or writing down. They are just dishes she learned and passed down to her 6 daughters.. and 2 sons! This is another favorite called HOT-WATER Cornbread This dish is great with greens, soups and even pastas beacuse it soaks up whatever you're cooking. 2 cups of organic blue cornmeal (fine) 1/2 cup of slef rising flour 1/3 cup of vegan white sugar 1 teaspoon of vanilla extract 1 teaspoon of baking powder 1 egg 1 cup of boling water You mix all the dry ingredients together in a bowl. You then add the cup of boiling water and mix. Once you've mixed the items to a mushy consistency you add the egg. You get a pan heat the oil on medium to high and scoop out the bread (which is already cooking because of the water) and add it to the oil. The dish is almost like hus puppies I guess but we never made them in balls or baked them. ou kinda make hamburger patties in a way and turn them slightly as they brown on each side. They are AWESOME!... taste great with anything you cook.. it was a staple in our house with fresh chilli beans or collard green.. hmm yum! I use more organic products for this dish, but you can also use the basic white or yellow cornmeal for this recipie.
03/11/2009 6:49:51 PM CDT
Raine Figaro says ...
My mother emigrated from Trinidad to the United States before I was born, bringing with her a love of cooking and her West Indian culture. I remember how proud she was when she became a US citizen and how honored she felt to take on her “civic” duties. She was a hard worker all her life and a very good cook having grown up in a parlor shop in the islands where she learned to cook helping my grandparents. There were times in my childhood where she cooked and cleaned for others in order to support my brothers and me. She cooked and cleaned to help put me through college for which I will always be grateful. She was a good mother. The recipe that I’ve chosen is one she used to make at home all the time. She could make much fancier dishes than this one. It’s just simple Trinidadian food. Yet, I think it best honors her memory because it’s something that she carried with her all her life, everywhere she went in this world, sort of a stable in her culinary regime. Chicken Pelau Ingredients: 2.5 pound chicken1 TSP Season-All 1 can of Pigeon Peas Salt and Pepper to taste 0.25 bar of coconut cream1 TSP sugar 2 cups of long grain rice1 TSP vinegar or lemon juice 1 onion chopped1 oz of corn oil 1 clove garlic, crushed0.5 TSP Thyme 4 cups warm Silver Leaf Tea’s Pinhead Gunpowder Green Tea (or water – tea is my twist) 1.Cut-up and wash the chicken 2.Drain the chicken 3.Add to the meat, onion, garlic, thyme, Season-All, vinegar, salt and pepper to taste 4.Rub the meat with the seasoning mixture 5.Pour oil into a pot on medium heat 6.Let the oil heat 7.Add the sugar to the pot 8.Let the sugar brown and start to bubble (Be careful of splatters) 9.Add the chicken to the pot and coat in the oil to brown the chicken 10.Let the meat cook until it begins to fry 11.Drain the water from the pigeon peas 12.Add the pigeon peas, coconut, and rice 13.Let the mixture fry for a few minutes 14.Add the 4 cups of tea (or water) 15.Bring the pot to a boil 16.Cover tightly and let simmer for 15 to 20 minutes 17.Enjoy! Serves 4 to 6
03/11/2009 6:59:28 PM CDT
Jackie Clonan says ...
My fondest memories of my mom, a farmgirl who married a Brooklyn, NY cityboy was the incredible way she could make something absolutely wonderful out of simple ingredients.....which can never quite be duplicated by me, an avid cook. One of my favorites is her Ham, Cabbage, & Potatoes [a boiled dinner] reinvented for 2 extra days. I might add, that she went through the Depression, so this meal would be a hit in these times as well! 1 Callie Ham 1 Lg. Green Cabbage, cut in quarters [leave the core intact so the cabbage stays together] 4 Lg. potatoes, peeled & cut in half 6 Lg. carrots, peeled & cut in half. Put all in a large stock pot, almost cover with water & bring to a boil. Cover,turn heat to simmer, & allow to cook for about 2-3 hours. Reserving the cooking liquid --- the "magical broth", remove the ham to a large platter & flank with the vegetables. Each plate would have slices of ham, a hunk of cabbage, a few carrots, & a potato half mashed on your plate with plenty of butter. Day 2: She would cut the remaining ham off the bone & put in a dutch oven with the bone, some chopped onion,chopped carrots, some garlic & either split peas or dried lima beans. She would use half of the broth from the day before & half water & cook it down, covered until the peas/beans were tender. She'd remove the lid & allow it to thicken up, more so if using the split peas. Day 3: She would use the pot with the remaining original broth, & after roughly chopping up whatever leftover cabbage, & carrots that was in it, right in the pot, she would add 2 cans of Campbell's vegetable beef soup, with maybe one can of water [tasting to check on strength of flavor]. This delicious soup would be served with her warm freshly baked & buttered baking powder biscuits. OMG....thanks for allowing me to reminice.......I will be 59 tomorrow & lost her when I was 27.....it brings my most comforting memories for my birthday! If you decide on my mom, I would gladly hone down the day 2 & 3 recipes for you!
03/12/2009 6:47:51 AM CDT
Peggy Harp says ...
My mom made a dish called CITY CHICKEN. It is not chicken but veal and pork roast cut into bite size chunks and skewered on a wooden stick. As kids we enjoyed eating something off a stick and the flavor is comforting and down home. The story behind the name is that during the depression folks in the city could not get chicken like their rural relatives so they made this which resembled a drumstick. As a child, I thought everyone ate City Chicken but found out when I left Detroit in the early 1980's most people had never heard of the dish. It is so easy and so good that it was the first dinner I served to my then future in-laws. They loved it. 1/2 lb. pork 1/2 lb. veal 1 egg, beaten with a little milk or water (maybe 1/4 cup) 1 med yellow onion sliced thick Bread crumbs (seasoned if you want) Vegetable oil wooden skewer Cut the pork and veal into 2 inch cubes. Skew alternately onto woonen stick. Dip into the egg and milk mixture and then coat in the breadcrumbs. Brown in a cast iron pan with an inch of oil making sure to get all sides. Put a few slices of onion on the bottom of covered roasting pot and place skewer on top then put remaing onions on top. Cover and bake in a 350 degree oven for 50-60 minutes. My mom always served City Chicken with mashed potatoes and green beans. There were never any leftovers. Thanks mom for loving me with delicious and fun food.
03/12/2009 9:47:42 AM CDT
Carrie Shreck says ...
We always called my grandmother MOM. She had a wonderful apricot orchard where we played long hours as children. We always enjoyed this simple desert in the summer when staying with her. Summer Cobbler 1 1/2 cups sugar 1 1/2 self rising flour 1 cup milk 1 stick butter or margerine 2 cup fresh fruit such as blackberries, apricots or peaches mixed with 1/2 cup sugar. Melt butter and pour into 9x13 baking dish. Mix first three ingredients together and pour into dish. Spoon fruit over batter and bake at 350degrees until browned. (Approx. 45 min) Serve hot with a couple tablespoons of 1/2 and 1/2 drizzled over it.
03/12/2009 9:54:42 AM CDT
D. Watson says ...
My Grand(mom) was raised on a farm during the depression and she didn't have much in the way of treats, but, she used to fix this recipe on special occasions for her brothers and sisters and then her kids...and then grandkids (me)! The sugar content is high, but it is "oh, SO good!) SUGAR PIE 1/2 cup sugar 1/2 cup brown sugar (firmly packed) 1/3 cup flour 1 t. vanilla 2 cups light cream (coffee cream works well) dash of cinnamon 1/4 stick of butter 1 unbaked pie shell (she made her own...I am not as ambitious!) Combine the sugars and flour. Stir in cream and vanilla until creamy. Take half of the butter and crumble into the unbaked pie shell. Pour the mixture into the shell. Sprinkle a little extra brown sugar on top of the mixture. Dot with the remaining butter and sprinkle on the cinnamon. Bake at 400 degrees for 30-40 minutes, or until slightly brown. Reduce heat to 350 degrees and bake for an additional 10-15 minutes. Be careful not to burn! Remove and cool. Filling will thicken. Serve a thin slice with fresh fruit and, for the adults, plenty of strong coffee! (It's very rich!) :)
03/12/2009 2:25:21 PM CDT
Judy Pokras says ...
My mother is a great cook, and loves to entertain. She's also very creative, and I got at least half of my creativity and love of food from her (and the other half from my father). Here's a delicious salad recipe (Diner's Salad) my mother back-engineered from a Verona, NJ diner called The Claremont, that served this free to all customers, who would find a bowl of it on their table. The Claremont got the recipe from The Weequahic Diner in Newark, NJ. http://secretsfrommykitchen.blogspot.com/2005/05/delicious-diners-salad.html
03/12/2009 4:53:56 PM CDT
Ronelle wuerch says ...
This is actually my grandmother's recipe. Before I left home, it was the only kind of sphaghetti I had ever had, and is still my favorite. I make it often, especially when I get homesick. It is so simple, but everyone raves about it. A little history: My grandmother came from Germany at age 16, alone, speaking no English, she arrived in the US and somehow found her way to Wisconsin, where she married and settled. She later became the head chef at a famous hotel in Milwaukee. This is her recipe for "German Spaghetti." Ingredients: 1 lb bacon (or turkey bacon), cut into about 2-inch pieces 1 large onion, chopped 1 large can of tomatoes, I use diced, it's easier. 1 small can of tomato paste; when empty, fill and add water In frying pan, cook the bacon and set aside. Retain some of the bacon fat and in it, brown the onion. When done, return bacon to pan and add the can of tomatoes and the paste. When the pasta is done, add all ingredients together. It is best if you can put this in the oven for about 45 minutes on low to crisp the top layer. That's it! The hardest part is making a large enough batch to have leftovers the next day! Enjoy!
03/13/2009 1:12:36 AM CDT
Jean Denham, CC says ...
What wonderful timing - I just completed a book about our family's recipes and their nuturing my love of cooking. My mother (and grandmothers also) was a wonderful cook and it's hard to choose just one, but since I have to....her Macaroni and Cheese. And for those who think Velveeta is not something they would ever eat, just give it a try - you'll be hooked. To go with the mac and cheese the family favorite is ham cooked with a baste of 1/2 maple syrup/1/2 orange juice. when serving, be sure to drizzle some of the baste over the mac and cheese. Died and gone to heaven! Mom’s Macaroni & Cheese 6 T. butter 6 T. flour 3 cups milk 1/2 tsp. salt Dash of white pepper 1 lb. Velveeta cheese 16 oz. elbow macaroni 2 T. butter, cold 1/2 cup crushed saltines Preheat oven to 350°F. For the sauce: Melt the 6 T. of butter in a large pan over medium-low heat. Add the 6 T. of flour and blend together, whisking constantly for 2 minutes. Add the milk and continue whisking until the sauce thickens and is very smooth. Add the salt and pepper. At this point, start adding chunks (about 1” squares) of the Velveeta cheese, a little at a time, incorporating all before adding more cheese. The one pound of cheese called for is arbitrary ~ after about 8-10 oz. begin tasting and if it’s cheesy enough for you, stop adding. We love ours very cheesy so we add the entire pound! When all the cheese is melted and blended in, remove from heat. Cook the macaroni according to pkg. directions; drain. If the pan you made your cheese sauce in is big enough, add the macaroni to that pot, if not combine the sauce and pasta in a large bowl. Butter the bottom and sides of a 9X13” baking dish; pour in the mac and cheese; sprinkle with the crushed soda crackers and top with slivers of the 2 T. cold butter. Bake for 1 hour or until bubbly and top is nicely browning. Let sit for 10 minutes before serving.
03/13/2009 9:41:52 AM CDT
Rachel Riezman says ...
I often greeted my mother each night with the common question "what's for dinner?” Her response was usually "I don't know yet", but without fail there was a delicious meal on the table within an hour. My mother was ahead of her time, emphasizing fresh and healthy food long before it was trendy or expected. She instituted a weekly vegetarian night to ensure that her children "remained flexible and open to new things". A favorite at our family dinner table was my mom's Sesame Broccoli. It should be a quick and simple staple in all households. 1 Head Broccoli 1T Toasted Sesame Oil 3T Sesame Seeds Cut broccoli into bite sized pieces. Put broccoli in a microwave safe bowl with a splash of water. Cover and microwave for 3-5 minutes, until broccoli is cooked, but still has a crunch to it. Toast sesame seeds in toaster oven being careful not to burn. Drizzle broccoli with sesame oil, and top with sesame seeds.
03/13/2009 12:26:45 PM CDT
Catherine Dougherty says ...
This bread is a traditional bread passed on by previous generations of “Catherine’s” from Ireland. It’s a coveted favorite at occasions. Make one for Mom for her early morning breakfast or snack in the afternoon. She'll love it! -Submitted by Catherine Dougherty (A fine Irish lass…) 3/13/2009 Irish Soda Bread 4 cups sifted flour (I personally just use Bread flour) ¼ cup granulated sugar 1 tsp salt 2 tbsp caraway seeds ¼ cup butter or margarine 2 cups raisins 1 1/3 cups buttermilk 1 egg, unbeaten 1 tsp baking soda 1 tsp baking powder Start heating oven at 375. Grease 2-quart casserole. Into mixing bowl, mix flour, sugar, salt, baking powder. Stir in caraway seeds. With pastry blender, or two butter knives, scissor-fashion, cut in butter till it is like coarse corn meal. Stir in raisins. Combine buttermilk, egg, soda. Stir into flour mixture until just moistened. Turn dough onto lightly floured surface, and knead lightly till smooth. Shape into ball. Place in casserole. With sharp knife, make 4” cross, ¼ inch deep in center. Brush the top with a beaten egg yolk. Bake 1 hour 10 minutes or until done (knife inserted in center comes out clean) Cool in pan 10 minutes, remove. Note: This unleavened (no yeast) bread tends to become stiff very quickly. So, as soon as you can cover the loaf in heavy duty foil while it is still warm to retain a softer consistency, for ease of cutting. Use a serrated edged knife. Microwaving or heating in the toaster oven makes this bread a tasty addition to that cup of coffee. Special note: We (the 4 of us kids when we were youngsters) would get up early especially if there was an Irish Soda Bread in the kitchen, and get a second piece before it runs out! We have been passing this recipe on since 4 generations of "Catherine's" ago in Ireland.
03/13/2009 4:50:35 PM CDT
Linda C says ...
The most dazzling, strong, kindest creature w/sharp mind & sweetest soul, aka: my Mommy. She passed away 2 years ago. Poor baby was an Alzheimer's/Parkinson's victim. Mom is Polish & married Daddy who is Italian. She never cooked anything Italian. Said "you never compete w/your mother in law."-Mom was wise! I do make Italian foods, learned from Dad's sister. Dad died 37 years ago but she kept her grief from us kids to focus on us. Wish I was that strong. She always made Polish ham w/pineapples&cherries, baked mac&chesse, asparagus, baked candied yams, peas w/pearl onions, fresh baked bread & best ever sour cream coffee cake, lemon meringue pie for Easter. All from scratch! I learned cooking/baking from her & am told I rock at both. Thanks, Mom! Sour Cream Coffee Cake Beat 1/4 lb margarine or butter and 1 cup sugar. Add 2 eggs, beat. 1/2 pint sour cream & 1 tsp vanilla, beat. Sift 2 cups flour, 1 tsp baking powder, 1 tsp baking soda. Add to watery mixture. Spoon 1/2 of this mix into greased tube pan. Sprinkle 3/4 of: 1/4 cup sugar & 1 tsp cinnamon. Add remaining batter. Sprinkle with remaining sugar/cinnamon. Bake at 350 degrees for 45 minutes. I hope this makes sense because my sister wrote Mom's recipe on a card - her handwriting not the best, sorry! BTW: back then we greased pans with Crisco. I believe it makes cakes/pies taste better.
03/14/2009 1:28:39 PM CDT
Carol J George says ...
I just registered today and while exploring I discovered the Mom's Best recipes. I have read about 12 of the recipes and have enjoyed the personal notes with them. Great feature! Thanks
03/12/2010 4:06:01 PM CST