Two baked goods from my mom without question: a crumb cake made with yellow cake mix and pie crust streusel and an Irish soda bread recipe. She put a binder together of her favorite recipes when I graduated college and these are pages 1 and 2.
My mom's garlic sauce reminds me of home - it's dead simple but so tasty.
The other taste is something I'll never be able to get anymore. At my first job, there was a sandwich called Joe's Cheesesteak. It wasn't a traditional cheesesteak, but it was so good: provolone cheese, fried onions, hot peppers, and marinara on a hoagie roll. When I went home from college, I would always stop by, talk to Sis, Joe, or whoever was there, and get one with some homemade potato chips.
My mom used to (occasionally still) make pancakes, but not the fluffy, light, spongey kind you get at a restaurant. These things were dense and thick, something you could imagine carrying with you on your way to a long day of labor. They don't absorb so much syrup and get soggy.
I love my mom's toffee squares, from a recipe she got from her mother. It's a cookie sheet filled with cookie dough, with melted chocolate spread on top, and sprinkled with crushed walnuts, baked, and cut into small squares. My dad has a recipe for lasagna that's adapted from a brand of pasta that doesn't even exist any more. And my stepmother introduced us to a casserole that we called "chicken business" because we had it so often. It's shredded cooked chicken, chopped broccoli, a can of soup (your choice of cream of mushroom or cream of chicken) and stuffing (I use Stouffer's). I make the lasagna and the chicken business a few times a year but I've never asked my mom for the toffee squares recipe. I should probably do that.
My mother-in-law’s banana pudding recipe. It’s actually almost identical to the one on the Nilla wafer box except she used a can of Carnation evaporated milk and a can of water instead of 2 cups of milk. It just makes it so much richer. My husband says she probably did that because once she didn’t have any fresh milk but whatever the reason, it’s how I make it now.
That sounds great. My kids just discovered Nilla wafers this week, and I was saying "you know, these go great with banana pudding", which they were unfamiliar with but very intrigued by as a concept.
Two baked goods from my mom without question: a crumb cake made with yellow cake mix and pie crust streusel and an Irish soda bread recipe. She put a binder together of her favorite recipes when I graduated college and these are pages 1 and 2.
My mom's garlic sauce reminds me of home - it's dead simple but so tasty.
The other taste is something I'll never be able to get anymore. At my first job, there was a sandwich called Joe's Cheesesteak. It wasn't a traditional cheesesteak, but it was so good: provolone cheese, fried onions, hot peppers, and marinara on a hoagie roll. When I went home from college, I would always stop by, talk to Sis, Joe, or whoever was there, and get one with some homemade potato chips.
My mom used to (occasionally still) make pancakes, but not the fluffy, light, spongey kind you get at a restaurant. These things were dense and thick, something you could imagine carrying with you on your way to a long day of labor. They don't absorb so much syrup and get soggy.
I can't stand diner pancakes now!
I love my mom's toffee squares, from a recipe she got from her mother. It's a cookie sheet filled with cookie dough, with melted chocolate spread on top, and sprinkled with crushed walnuts, baked, and cut into small squares. My dad has a recipe for lasagna that's adapted from a brand of pasta that doesn't even exist any more. And my stepmother introduced us to a casserole that we called "chicken business" because we had it so often. It's shredded cooked chicken, chopped broccoli, a can of soup (your choice of cream of mushroom or cream of chicken) and stuffing (I use Stouffer's). I make the lasagna and the chicken business a few times a year but I've never asked my mom for the toffee squares recipe. I should probably do that.
“Chicken business” is such a fantastic name for a family dish.
My mother-in-law’s banana pudding recipe. It’s actually almost identical to the one on the Nilla wafer box except she used a can of Carnation evaporated milk and a can of water instead of 2 cups of milk. It just makes it so much richer. My husband says she probably did that because once she didn’t have any fresh milk but whatever the reason, it’s how I make it now.
That sounds great. My kids just discovered Nilla wafers this week, and I was saying "you know, these go great with banana pudding", which they were unfamiliar with but very intrigued by as a concept.