Do you have any family recipes that you love?
I have some of both my grandma’s recipes and one thing I love about making them, is that I can use some of their baking items as well. I have a mixing bowl and a loaf pan that I use whenever I make quick breads. It’s pretty neat, because even though they’ve both already passed on, it’s almost like they are baking with me in a sense.
My friend Karen shared this post that I absolutely LOVE. She really pulled on my heart strings with the photographs and the pictures of the utensils she uses.
With summer and the approaching berry season coming up, this would be so delicious. It’s the first recipe I’ve seen with butter in the middle. I bet that makes it so moist.
Thank you, Karen! I can’t wait to try it.
What better way to combine many of my loves into one than write about our family recipes using farm fresh food that I have grown?
I’ve been chewing on the idea for quite a while and I’d rather not stew any longer. Please join in and let me know what you think of my debut post here in GOOD EATS as I share with you some of our family recipes. (History, cooking, photography, and writing…all in one…I can hardly stand it!)
First up is Shortcake, just in time for berry season. Enjoy!
This recipe is from Lucy Fox Beachler, my husband’s grandma. I never met Lucy, but a few years ago I visited the house in Ohio where she gave birth to Dorothy, my mother-in-law, in 1914. Here is the Beachler family in 1917.
OLD FASHIONED SHORTCAKE
2 C flour 3 tablespoons shortening
1/2 teaspoon salt 1 egg
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