i’ll never forget that wonderful yellow cake with the warm apple topping
my mom would sometimes serve us after dinner
years later when i was a mom
i thought of it again
asking her for the very fancy recipe
she was surprised
oh that? it wasn’t fancy at all
i bought a pre-made pound cake, cut it into slices,
heated up a can of apple pie filling, and poured it on top.
then i was the one who was surprised.
—
What secret family recipe is in your lineage?
—
“don’t let the secret recipe die with the inventor.”
-nathan myhrvold
My mom’s chili is my ‘secret’ recipe. Browned meat, tomato sauce, canned kidney beans (juice and all) and one very secret ingredient. Nothing hot or spicy but ohhhh so good!
LikeLiked by 3 people
Great!
LikeLike
Thanks for sharing this. I’ll have to give it a try. Sounds good!
LikeLiked by 1 person
I thought it was an elegant, multi step recipe, now that I know, even I can make it
LikeLike
Typically male, I was to busy eating to notice a recipe. Thank goodness my sister has continued the tradition of our family recipes, passed down from our grandmother and added to by our mother. I never leave her house without a box of old-timey culinary delights.
LikeLiked by 3 people
Luckily someone did)
LikeLiked by 1 person
mum’s always have a trick or two up their sleeve 🙂
LikeLiked by 1 person
so true, just ask my daughters )
LikeLike
That’s a unique way to serve cake! Yummy
LikeLiked by 1 person
it was, and funny that I thought it was so exotic
LikeLiked by 1 person
I was to you and that’s what matters
LikeLiked by 1 person
Right-
LikeLiked by 1 person
😻
LikeLike
I’m still eating some scrumptious Christmas cake that my sister made, and she uses our mom’s famous family recipe…
LikeLiked by 1 person
How great
LikeLike
Oh gosh, just hearing about it makes me hungry:D
LikeLiked by 1 person
Open that can!)
LikeLike
made me grin widely…. aaaawh, mums and their little secrets! We are four children and all four absolutely LOVE to cook. For ourselves, family, friends, invitees – and we are all really good cooks. I also adore cookery books with ‘stories’ attached, lovely photos, but I rarely follow any recipes. It’s just to feast my eyes – then I go, open my fridge and look onto my treasures here and there, and off we go. So no secret and/or passed-on delights, just some very lucky genes allowing us to cook delicious food for little money.
When I was still very young and freshly married, I once won the 1st prize of a cookery competition, a ‘waffle iron’ – and I still giggle at the way I won. I composed, sitting at my typewriter, a fun compo (sort of a pizza if I remember correctly) with absolutely no idea of what I was writing down, just inventing on the go and with no carbon copy of my winning recipe…. 🙂 That was fun – and it still is as even now – when asked ‘How did you make this’ I can only give vague ideas – but one ingredient is always added and very important: LOVE!
LikeLiked by 1 person
Wonderful!- I’m an improv cook myself, thought baking needs to be more exact. All of my daughters are wonderful cooks, each with their own style
LikeLiked by 1 person
isn’t that the ‘best’?
LikeLike
That’s a great one, Beth. My sisters carried on my mom’s homemade periogi recipe. I adopt some of her best tricks but use a box of Mrs. T’s as the base. My daughter has taken on my pierogi cooking style, so on it goes.
LikeLike
Yum! 😋
LikeLike
That sounds like a winner, especially with no cooking. Discovering those childhood treasures is really fun.
LikeLike
My mothers recipe is to use no salt in anything, or way too much butter…and yes…there is such a thing as too much butter
LikeLiked by 1 person
I cannot imagine that )
LikeLike
😉
LikeLiked by 1 person
That…is a wonderful story. All the things we thought were one thing…turn out to be something else. 🙂
LikeLiked by 1 person
Isn’t it so true ?
LikeLike
My mom used to make noodles–flour, salt, water, and a little oil. She’d roll the dough up into cylinders and cut small noodles. She’d package ’em up and freeze ’em. When I got older, she’d let me help her cut two-inch pieces, small and narrow wedge-shaped. Some she left longer, but we had many a casserole with those two-inch noodles. She was born and raised in Warren, Ohio.
LikeLiked by 1 person
How wonderful- what a legacy
LikeLiked by 1 person
Saw that one coming but didn’t realize it would be tinned pie filling. It’s no secret my mom used Accent, which is straight up MSG.
LikeLiked by 1 person
We had lots of accent at our house!
LikeLike
I love that! She made magic the easy way!
LikeLiked by 1 person
That’s the way to do it!)
LikeLike
We don’t have any famous family recipes, but my mom was a great cook. We always had delicious meals night after night. Nothing “secret,” though:)
LikeLiked by 1 person
That’s so lucky
LikeLiked by 1 person
It’s very tempting, Beth.
LikeLiked by 1 person
Right –
LikeLiked by 1 person
This is too funny!!! But those simply made dishes truly are the best.
LikeLiked by 1 person
Right!
LikeLiked by 1 person
A box of Raspberry gelatin (follow box directions), drained & thawed frozen raspberries (use the juice as part of the cold water instructions on gelatin box), refrigerate, when semi-solid state (about 2hours) add desired amount of whipped cream (about 1 cup) to make a simple, delicious marbled raspberry jello treat. A kid favorite during the holidays for our family.
LikeLiked by 1 person
I should have said “stir in” the whipped cream and raspberries, that’s what gives it the marbled look.
LikeLiked by 1 person
Yum, I used to love all kinds of jello treats
LikeLiked by 1 person
haha…not even a trick….just pour the love right on top. Cinnamon on rice….have you tried it. We ate it as kids all the time.
LikeLiked by 1 person
No but that sounds good
LikeLiked by 1 person
well, I haven’t done it since I was a kid….I lived if that says anything. lol
LikeLiked by 1 person
I loved the post. Brought back so many memories! My friend’s mother always brought her famous pumpkin roll. Turns out it came from a lady at her church. She ordered a few every year.
LikeLiked by 1 person
They is so funny
LikeLike
This looks soooo good!
LikeLiked by 1 person
It was delicious in my memory
LikeLiked by 1 person
So many good recipes. I could never name them all. I can’t even narrow them down to one best. Simply a life of remembered good food. I’m trying to continue the tradition. 🙂
LikeLiked by 1 person
Wonderful
LikeLiked by 1 person
that sounds like the kind of secret recipe I could copy…
LikeLiked by 1 person
There you go?
LikeLiked by 1 person
http://pulungan.family.blog/2021/02/22/marga-pulungan
LikeLiked by 1 person
When I was a kid, we called our evening snack “bedtime lunch.” One of my favorite choices was milk toast. Add “oleo” to a hot slice of toast, sprinkle with sugar, place in a low bowl and cover with warm milk. Yum!
LikeLiked by 1 person
that actually sounds really good
LikeLiked by 1 person
It was:)
LikeLiked by 1 person
My mother did that with crepes she made and added the canned apple pie filling on them. It was because it was only for special occasions. We were in heaven when she made them. I don’t think we could even afford cake then. I never made the crepes the way she did. It’s the childhood memory that makes it so special.
LikeLiked by 1 person
That’s exactly it
LikeLiked by 1 person
The best “family secret” I discovered as an adult when stressing out about my first Thanksgiving pumpkin pie, was the recipe on the can of Libby’s puréed pumpkin. The pastry recipe was on the Tenderflake box. 😌
LikeLiked by 1 person
amazing when it all comes to light
LikeLike
Brilliant!
LikeLiked by 1 person
my mind was blown )
LikeLiked by 1 person
I get it. But I may have to borrow this recipe!
LikeLiked by 1 person
It was really good
LikeLiked by 1 person
So easy! But like you, I would have thought ‘so fancy!’
LikeLiked by 1 person
Love it. I am always doing easy….
LikeLiked by 1 person
❤
LikeLike
Used to take leftover cooked/boiled rice , cinnamon and milk, sugar on it eating it for breakfast.
LikeLiked by 1 person
my dad made rice and sugar and milk, no cinnamon – loved it
LikeLike