Does anyone have any family recipes that have been passed down from generation to generation?

Question

If you do, can you share them?

Answer 1

Yes I do. But if I gave them to you I would have to kill you, or be killed.

Answer 2

yea, my family is a very hispanic cultured family and in almost every hispanic family there is at least one recipe that has been passed down from generation to generation.

Answer 3

I have all the recipes that my grandmother taught me starting at age 6. I keep them in a airtight plastic box so they won't turn brown. I have a couple that i put on my yahoo 360 page, feel free to check it out from my profile.

krystan

Answer 4

I have recipes from my mothers great grandmother that are kept in this old looking cedar box.  Everything in it smells good.  I like wood smells...

Answer 5

I make Southern biscuits from my Grammy's recipe. I also use her cast iron skillet that she left me. It makes me think of her every time I do it and all the hours spent sitting in her kitchen listening to music and watching her cook. I love the memories of that. When I make the biscuits, it takes me back in time. Plus they're darn good biscuits.

2 cups White Lily Self-Rising Flour

1./2 tsp. baking soda

1/4 cup shortening

3/4 cup buttermilk or more as needed

Preheat oven to 500 degrees.

Measure flour into bowl by spooning into cup and leveling off. Cut in shortening until like coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Too much makes dough too sticky to handle and too little makes biscuits dry.

Knead gently on lightly floured surface a few times.

Roll dough about 1/2" thick. Cut without twisting cutter. Bake on ungreased baking sheet.

NOTES : Always handle dough gently and use as little extra flour for kneading and rolling as possible for tender biscuits

Answer 6

Yes I have recipes from my great grandmother. I actually had to be taught to make a few because it was a hand-full of sugar and a pinch of this and that. My mother asked the four of us kids what we would like to have after she had passed on and I asked for the old recipe box and Great gramma's cook book. The book is from the 1880's and most of the recipes are from about 1900-1920.

Answer 7

Yes, my Grandmothers secret srawberry jello surprise.

I will not give it out, its not even in the market. :P

Its delicious!

Answer 8

I have plenty of them on recipe cards including my mother's recipe box.  Some of the recipes go back to people that were born in the 1800s - my grandmother and her mother-in-law, so my great grandmother!  

I have 2 Microsoft Word files with a few duplicates between them that I can email to anyone that requests them.  One file just prints out on regular paper while the other one prints out onto 3 x 5 cards.  Some day I'll have all the recipes in one file with the option of how to print what you want!

Answer 9

I have lots of them that I had finally taken the time to type up a few years ago & put into a binder for myself, daughter and daughter-in-laws.  They absolutely were thrilled.  I'll have to dig into some files here on the pc and get back to you though as it will take some time.

Be back soon! :0)

OK........Here are some under the heading of "squares/bars" chapter I had.  There are several chapters I listed, so not sure how many you are going to want, but hopefully you'll enjoy these.

HEAVENLY DREAM SQUARES

Melt in double boiler:  1/2 cup margarine, 1 (6 oz) pkg butterscotch chips, 1 (6oz) pkg of chocolate chips, 1 cup peanut butter, pinch of salt, 1 tsp vanilla.  Let cool.  Add 1/2 cup nutmeats, 1 cup coconut, 1 pkg mini marshmellows.  Mix all together well and press in pan.  Sprinkle more coconut on top and refrigerate until cool.

SQUARES

Bake 25 min @ 350

Cream 1/3 cup marg, 1/3 cup brown sugar than add 2 egg yolks, 1 cup flour, 1 tsp baking powder......press into pan.  Cover with 1 (6oz) pkg chocolate chips.  Beat 2 egg whites till stiff than add 1 cup brown sugar and 1 cup coconut.  Spread over previous layer.  Bake.

DANISH QUICK AND SLEAZY PASTRY

45 - 50 min @ 325

CRUST:  1/2 cup marg, 1 cup flour, salt, water.  Roll out to fit large cookie sheet  

NEXT:  1/2 cup marg, 1 cup water, bring just to a boil, remove and add 1 cup flour, 3 eggs (one at a time) 1 tsp almond extract, 1/2 tsp salt.  Let cool slightly and spread over crust then bake as noted above.  When cool, drizzle with a thin icing and sprinkle with walnuts.

RHUBARB SLICE

Bake crust @350 about 12 min.  CRUST:  mix 1 c flour, 1/2 c marg, 2 tbsp sugar.

COOK until soft on stove top:  2 1/2 c sliced rhubarb, 2 tbsp flour, 1 1/4 c sugar, 1/3 c milk.  Then add one egg yolk to this and stir in.  Spread over cooked crust and top with a meringue of 3 egg whites, 1/4 tsp cr of tartar, 2 tbsp sugar.  Brown meringue in oven.

NOTE:  This is for an 8x8 pan, but I always double this recipe and use a 13x9 dish

OH HENRY BARS

(These are pretty to look at and are delicious!)

BARS:  Line 9” sq pan with whole graham wafers.  Trim to fit.  Set aside.  Combine 1 c lightly packed br sugar, 1/2 c butter, and 1/2 c milk in a saucepan.  Bring to a boil, then simmer 2 min; remove from heat.  Add 1 1/3 c graham wafer crumbs, 1 cup each of chopped walnuts and flaked coconut and 1/3 c drained and chopped maraschino cherries.  Mix well.  Spread evenly over wafers in pan.  Cool.  ICING:  Beat 1/4 c butter, 1 1/2 c icing sugar, 4 tsp milk, 1/2 tsp vanilla and red food coloring until smooth and creamy.  Spread over bars.  Chill overnight before cutting.  Makes about 30 bars.

Answer 10

Yes; My great great grandmothers chilie sauce recipe, although I can not give it out, I am under way of having it tested and possibly marketed.