Few things provide a sense of continuity like treasured family recipes. No matter how much life changes, whipping up a favorite treat the same way Grandma used to is a comforting reminder of who we are and where we came from. Favorite family recipes are special gifts. They let us reconnect with our past and remember loved ones who have gone before us, and they help us extend family traditions to the next generation.
This week, our thanks go out to Diane Ison of Argonne, who generously shared a few of her favorites. Who knows? These recipes may become favorites in your family.
Check starjournalnow.com each week for recipes from our readers. If you have a favorite you’d like to share, simply email it to email@example.com.
Other Mama’s Southern Pound Cake
1/2 lb. butter (2 sticks)
3 c. granulated sugar
6 eggs, room temperature
3 c. flour
1 c. sour cream
2 tsp. vanilla extract
Do not preheat oven. Cream butter and sugar together. Add eggs one at a time, beating well after each. Add vanilla and mix lightly. Add flour, alternating with sour cream and beating well after each addition.
Pour batter into a lightly greased and floured tube or bundt pan. Place in a cold oven. Turn oven to 325o. Bake for 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean. Do not over bake.
Grandma Rens’ Chocolate Chip Cookies
1 c. white sugar
1 c. brown sugar
1/2 c. butter or margarine
1/2 c. Crisco
1 c. oil
2 tsp. vanilla
2 tsp. salt
2 tsp. baking soda
3 tsp. cream of tartar
4 1/2 c. flour
12 oz. chocolate chips
1 c. chopped nuts (optional)
Preheat oven to 350o. Cream sugars, butter, Crisco and oil. Add eggs one at a time. Add vanilla.
Mix salt, baking soda, cream of tartar and flour in a separate bowl. Add to the creamed mixture. Stir in chocolate chips and nuts.
Place heaping teaspoonfuls of cookie dough on ungreased baking sheet. Bake in preheated oven 12 to 15 minutes. Do not over bake. This makes a very large batch of cookies.
Chocolate Raspberry Crumb Bars
1 c. (2 sticks) butter or margarine
2 c. all-purpose flour
1/2 c. packed light brown sugar
1/4 tsp. salt
In a separate bowl, combine:
2 c. semi-sweet chocolate chips, divided
1 (14-oz.) can sweetened condensed milk
1/2 c. chopped nuts (optional)
1/3 c. seedless raspberry jam
Preheat oven to 350o. Grease a 13 x 9-inch baking pan.
Beat butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 13/4 cups of crumb mixture onto bottom of prepared baking pan. Reserve remaining crumb mixture. Bake for 10-12 minutes or until edges are golden brown.
Melt 1 cup chocolate chips and sweetened condensed milk in medium uncovered microwave-safe bowl on high power for 1 minute; stir. Chips may retain some of their original shape. If necessary, microwave for additional 10-15 second intervals, stirring just until chips are melted. Spread melted chocolate over hot crust.
Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chips.
Bake for 25-30 minutes or until center is set. Cool completely in pan on wire rack.