Maple-Pear Upside-Down Cake

This recipe comes from a cookbook I seldom use, Baking in America by Greg Patent. I used it only once in the past year, I believe, when I made Gingerbread Little Cakes. I don't know why I don't reach for it more often, I suppose I don't do that much baking.

Then. Then. Nicole posted a recipe request: Maple Walnut Plaits. And I was hungry. I wanted some of those! (go look, you'll want some too--I can't wait until she finds the recipe!) I was searching my cookbook collection for a possible match for Nicole when this recipe for Maple-Pear Upside-Down Cake caught my eye.

I have pears in the refrigerator, just waiting for something. Of course you probably know the pears were destined for a lovely Pear Pie. But honestly. How can I resist this cake?


It is fairly easy, a bit time-consuming, and I believe you have to use just about every size measuring cup in the set. I didn't quite have room for all the pear slices in the pan. My cake came out good, but at least half of the pears stuck to the pan. That's my excuse for why it doesn't look so pretty. It does, however, taste delicious. The cake is light and golden, and the pears mingle perfectly with the maple syrup. I can't wait to have another piece with coffee in the morning!



Maple-Pear Upside-Down Cake
Makes one 10-inch cake, 8 servings

Maple syrup, cooked down to a glaze and topped with fresh pears, becomes the "topping" for this twist on an old American classic. The cake is tender and delicate and low in fat. You'll need a 10-inch cast-iron or nonstick skillet.

1/2 cup pure maple syrup
3 medium pears (Bosc or Anjou), quartered, cored, peeled, and each quarter cut lengthwise in half
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup buttermilk

1. Adjust an oven rack to the lower third position and preheat the oven to 350 degrees F.

2. Place the maple syrup in a heavy 10-inch cast-iron or nonstick skillet and boil over high heat until thick and full of large bubbles, 2 to 3 minutes. Remove from the heat, and arrange the pears in the syrup in an attractive pattern. Return to high heat and boil until the syrup is thick and bubbly again, shaking the pan from time to time to prevent the pears from sticking. Remove from the heat.

3. Resift the flour with the baking powder, baking soda, salt and ginger; set aside.

4. In a medium bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the sugar and vanilla and beat on medium-high speed for about 3 minutes, until smooth and creamy. Beat in the eggs one at a time, beating for 1 minute after each addition. Stir in half the flour mixture gently with a rubber spatula until well combined. Add all the buttermilk and stir it in. Add the remaining flour mixture and stir only until the batter is smooth. Spoon the batter evenly over the pears and spread it level.

5. Bake for about 30 minutes, until the cake is a deep golden brown and springs back when gently pressed and a toothpick inserted into the center comes out clean. Immediately run the tip of a small sharp knife around the edges to release the cake (very carefully if you are using a nonstick skillet!!). Place a heatproof cake plate over the skillet. Invert the two, wait a few seconds, and carefully lift off the skillet. If any fruit has stuck to the pan, place it back on the cake. Serve warm (best) or at room temperature.

Chicken Curry with Cashews

We love curries. They are sooooo good. I found this recipe several years ago, somewhere on the Internets when we were having a dinner guest who can't eat gluten. I really wanted to make a curry, but everything was thickened with flour. Until I came across this recipe. Unfortunately I didn't record the internet source, so if you happen to run across a similar recipe, it could very well be the one.

This recipe is fairly easy, and the cashews give it extra flavor. It is a wonderful curry, and even the kids liked the chicken. Tonight I used chicken thighs, but I've also used boneless chicken, diced into bite-size pieces. (Basically just use whatever chicken you have, as long as the quantity is around 4 pounds). Despite the fact that the only liquid comes from the tomatoes, this curry simmers down into a lovely, generous sauce, with plenty for soaking into rice or bread.

CHICKEN CURRY WITH CASHEWS
Makes 4 to 6 servings.

In this recipe adapted from Charmaine Solomon's The Complete Asian Cookbook
, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro (I don't add this)
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

Taste & Create XV (part two!): Irish Soda Bread

This is part two of my Taste & Create experience this month, in which I prepared Carly's "Cozy in a Bowl," aka Broccoli and Three Cheese Soup with Irish Soda Bread. I like to keep my recipes organized, so this is just the bread recipe. You can find the Broccoli and Three Cheese Soup recipe here.

Note: I am not a bread maker, so I didn't change the recipe in the least. The only thing I did was Americanize the spelling: centre became center. =) Like Carly, I also combined vinegar and milk to make "buttermilk," but I didn't measure the vinegar, and I used 2% milk.

I measured out the dry ingredients beforehand, just to save time later. I really wanted to serve this bread warm, as Carly suggested, so I planned to bake the bread about an hour before dinner. I mixed up the bread, initially when I added just "most" of the buttermilk it seemed like it needed more liquid, so I added all of it, and it turned out very sticky. I kneaded it briefly, shaped it, and put it on the pan. Again, I hoped for the best!


The bread turned out great, sounded hollow, and had a good texture and flavor. It probably wouldn't have hurt to knead just a tad more. But we like it! Hooray for good, easy bread!


Irish Soda Bread
adapted from Joy of Baking by Stephanie Jaworski via Live. Laugh. Grow.

• 3 cups all-purpose flour
• 2 tablespoons granulated white sugar
• 2 tablespoons oats
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups buttermilk (I put a healthy splash or two of vinegar in a 2-cup liquid measuring cup, then added milk to bring it to 1-1/2 cups).

1. Preheat oven to 375 degrees F., and place rack in the center of oven.
2. In a large bowl, whisk together the flour, sugar, soda, salt and oats.
   
3. Make a well in the center, and add in most of the buttermilk. Using your hands (or a wooden spoon), mix until you have a soft moist dough. Add in more buttermilk as necessary to achieve said dough.
4. Transfer dough to a lightly floured surface, and knead gently into a 7 inch round that's about 1 inch thick.
5. Place the round on a baking sheet that has been lined with parchment paper, and with a sharp knife, cut an 'x' into the dough about 1/4 inch deep.
6. Bake for 40-50 minutes, or until the crust is nicely browned and a toothpick comes out clean. You can also test for doneness by tapping on the bottom of the bread and listening for a hollow sound.
   
7. Serve warm, with butter.
   

Taste & Create XV: Cozy In A Bowl

I love love love the monthly Taste & Create event, hosted by Nicole of For the Love of Food. If this is your first visit to my blog, and by chance you've never heard of T&C, please go here for wonderful inspiration and enlightenment. I participate in this event as often as I can. You should too!

Essentially, food bloggers are randomly paired off and get to peruse and prepare each other's recipes, then of course blog about it! It is an excellent opportunity to try something new!

This month, I was paired with Carly of Live. Laugh. Grow. Carly is a Canadian who has moved here to the States and is a relatively new blogger with a very cute blog.

I chose to prepare Carly's "Cozy in a Bowl:" Broccoli and Three Cheese Soup with Irish Soda Bread. I was impressed by how easy the bread sounded to make (no yeast??), plus my heritage is mostly Irish, after all. I should learn (know) how to make this bread, right? And Broccoli Cheese Soup is one of my favorites. I will post the recipes separately, because that's how I roll. Please follow this link to the deliciously simple Irish Soda Bread.


Of course you may recall that I live in the middle of nowhere. Literally. So finding cheese like the exotic Fontina (ahem) is a problem, and I'm always having to improvise. To see what cheeses Carly used, or for a more vegetarian version, please follow the link to her recipe below.

I was tempted to throw this soup together in a pot when I realized that I didn't have enough time on Friday for the crockpot, even on high. But I didn't. I decided to wait until Saturday. And then Saturday morning, I realized that two things were scheduled to happen:

1) our electrician was coming down to FINALLY attempt to address our half-power situation. Meaning we would be without electricity for an unknown amount of time.

And 2) Number One decided to switch out the water spigot on the side of our house so he could finish installing the bat and board siding. Meaning we would be without water at a critical time (when I wanted to rinse the dust out of the crockpot--this isn't because I never use it; it's because we live in the desert in the middle of nowhere and it's dusty!).

So. I hoped for the best. I diced the onion and gathered the rest of the ingredients for the soup. Then I waited. This all is typical of remote ranch life, by the way. Just so you know. I'm not complaining. I'm just telling it like it is.

The electricity was fixed in record time, before noon. Number One needed more parts to fix the spigot, so that job was postponed. I got the soup in by 11:30am, and cooked it on high just to be sure we'd have dinner at a decent hour tonight.

This soup is incredibly easy to throw together. It has a great flavor, but honestly I wasn't impressed by the texture. Our cheese didn't blend very well, and looking at the original post on A Year of Crockpotting, she says "The cheese will be stringy and will stick to the broccoli florets---that's okay!" Er, no, actually, it's just not okay. Also, because the cheese didn't blend well, our soup wasn't creamy, it was more watery. Flavorful, but watery + stringy in texture.

I don't know what would have made this soup better, possibly if I'd followed my first instinct and ditched the crockpot? Sorry, this soup just didn't do it for me...I only had one bowl.

Perhaps you'll have more luck, or you may believe that stringy cheese soup is "okay." For me, I'll stick to my mom's awesome recipe.

Broccoli and Three Cheese Soup
adapted from Live. Laugh. Grow.

• 4 cups chicken broth
• 2 cups milk
• 20 oz. frozen broccoli
• 1/2 large white onion, diced (I used yellow b/c I had one in the fridge)
  
• 1/2 t black pepper
• 1/2 t kosher salt
• 1 cup shredded cheddar cheese
  
• 2 cups shredded Italian cheese blend (includes mozzarella, cheddar, provolone and asiago)
  

1. Dice your onion pretty finely, and add to a 6 qt crockpot.
   
2. Top with milk, broth, salt and pepper, and stir in frozen broccoli.
3. Cook on high 4-6 hours, or on low for 7-9. You'll know it's ready when the onions are softened. (I cooked mine on high about 4 hours, and it was plenty done. I could have turned it to "warm" much earlier).
   
4. 30 minutes before serving, stir in your cheeses.
5. Serve. I garnished each bowl with a bit of cheddar cheese.
   

Cran-Apple Walnut Cake

This is another Moosewood classic, but for some reason it has disappeared from the Moosewood Cookbook. My friend had the original cookbook, which I finally found at an estate sale, from which I got this recipe. I had been upset, years ago, when I bought the revised 15th anniversary edition, to discover that my beloved Cran-Apple Walnut Cake had been lost...deleted...abandoned. I desperately copied the recipe from my friend's cookbook into the back cover of my cookbook. Because I believe cookbooks should be used. I feel like not including this recipe in recent and future editions was/is a serious oversight. So please, feel free to grab a pen and write this recipe in your favorite Moosewood cookbook. It is delicious, and satisfying, perfect for fall, and I know you will want to keep and treasure this recipe as well.

The batter will be very thick and sticky. It's difficult to stir in the apples, cranberries and nuts, but don't worry about it. Just do the best you can with a wooden spoon until the fruit and nuts are somewhat evenly distributed. It will look like this:


The cake is spicy and the apples and cranberries are so tangy and delicious. I really love this cake for breakfast. Bake it until a toothpick comes out clean, and then allow it to cool for 10 or 15 minutes before slicing it. Serve warm or at room temperature, with coffee!

Cran-Apple Walnut Cake

1 3/4 cups light brown sugar OR 1 cup honey plus 2 tablespoons orange juice concentrate
1/2 cup vegetable oil
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups sliced cooking apples
1/2 cup walnut pieces
1/2 cup fresh, whole raw cranberries

Cream together oil and sugar. Add eggs and vanilla and beat well. Sift together flour and dry ingredients. Add to first mixture and stir until thoroughly combined. Stir in apples, cranberries and nuts.

Bake in a well-greased 9x13 pan at 350 degrees F. for 45 to 50 minutes.

Gingered Carrot Soup

This soup is from the Moosewood Cookbook. It is savory, beautifully colored and delicious, and not too time-consuming. I decided to make it when I realized I had 10 pounds of carrots that I hadn't even opened yet. So you can expect more carrot dishes in the days (and weeks) to come.

Anyway, this is a good, healthy soup. You'll like it. We had ours as a side dish. It ended up serving five adults and a couple kids with no leftovers (because I took the pot around and pawned off the last few scoops!)

It wasn't a true puree because my blender was dirty and my food processor is dying. You hear that Cuisinart? Anyone? Need a product tester? I will need a new food processor very soon. Seriously. But it was kind of nice to have something to chew also, so I was happy with the texture. And everyone loved it too.


Gingered Carrot Soup
Preparation time: 20 to 30 minutes
Yield: 6 to 8 servings
A thick, creamy puree that can be made with no dairy products. This soup also keeps and freezes very well, and doesn't suffer from repeated reheatings. Serve this as a thick sauce over rice for a simple supper. It also goes well with Samosas and Raita.

2 pounds carrots
4 cups water
1 tablespoon butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tablespoons freshly grated ginger
1 1/2 teaspoon salt
1/4 teaspoon each: cumin, ground fennel (anise), cinnamon, allspice, dried mint (I couldn't find ground fennel, so I just put some anise seeds in my mortar and pestle. I used a bit of fresh chopped mint instead of dried)
3 to 4 tablespoons fresh lemon juice
1 cup lightly toasted cashews
Optional: buttermilk, to drizzle on top

1. Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces).

2. Meanwhile heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low, and continue to saute for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

3. Use a food processor or blender to puree everything together (including the toasted cashews-do not drain carrots). You will need to do this in several batches. Transfer the puree to a small kettle, and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzlings. (we didn't use the buttermilk).

Chicken in Red Wine Vinegar

Before you judge based on the name, let me just tell you: This dish was excellent. The very first time we made this, it received handwritten stars, right in the cookbook, despite the fact that my mother-in-law came in while it was cooking and turned up her nose and said "Eww. It smells like vinegar in here." True, while it is cooking, it smells like vinegar, because yes, there's vinegar IN it. But, the vinegar becomes the most excellent, flavorful sauce when combined with shallots and garlic and everything else. Just trust me, and give this recipe a try.

The recipe is from Food & Wine Annual Cookbook 2007. It is really quite easy, with only 25 "active" minutes IF you don't have kids underfoot. Chances are, if your pantry is as stocked as mine is, you have almost everything you need to prepare this dish. Enjoy.

Oh, and my boys loved this chicken. Except H-Bomb said the garlic slices "taste funny." Other than that, he devoured his whole chicken thigh, even when we asked him if he realized he was eating (gasp!) SAUCE. "Yes, I know," he said. "Mommy, this is the best dinner ever." (He always says this whenever he likes something. Isn't he sweet?)



Chicken in Red Wine Vinegar
Active: 25 minutes; Total: 1 hour 5 minutes 4 servings
Wine pairing: Fruity, light-bodied Beaujolais

For master cook Paula Wolfert, a F&W contributor and the author of many cookbooks, (I don't have any of them, can you believe it?) this rustic Lyonnais dish defines comfort food. Slow cooking transforms red wine vinegar, tomato paste, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken.

3/4 cup plus 2 tablespoons red wine vinegar
1/2 cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
2 tablespoons unsalted butter
8 large chicken thighs, trimmed
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
3 large shallots, thinly sliced
3/4 cup dry white wine
2 tablespoons creme fraiche (I use sour cream)
3 tablespoons chopped tarragon

1. In a medium saucepan, boil the vinegar with the broth, honey and tomato paste, stirring well. Simmer until reduced to 1/2 cup, about 8 minutes.

2. Heat the butter in a large skillet. Season the thighs with salt and pepper and add half of them to the skillet, skin side down. Cook them over moderate heat, turning once, until browned. Transfer the cooked thighs to a plate; repeat with the rest.


3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the dry white wine and boil until reduced to 1/4 cup. Add the sauce; bring to a simmer.


4. Return the chicken thighs to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.

5. Add the creme fraiche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. (I didn't use any more salt and pepper at this point). Pour the sauce over the chicken and serve right away.

Chocolate Sheet Cake

This is a recipe from Ree Drummond, although it is quite similar to other recipes I've got, including my grandma's Texas Sheet Cake. It does have more cocoa in it, so it is indeed the Best Chocolate Sheet Cake Ever. This cake is scrumptious when served warm, and also delicious if made a day ahead (if you can keep everyone from eating it!). It is fast and great for a party! I served two of these cakes for my mom's surprise 60th birthday party, and it has also become a Cattle Shipping Day tradition.

Last week, I made this cake the night before shipping day (bad lighting for photos and I didn't want to cut it ahead of time). Then I was so busy out in the corrals helping with the cattle and getting lunch served (my Rustic Chili, salad, and this cake) to everyone that I completely spaced taking a picture. And then it was gone! The whole thing! I'll try to get a picture next time...

Oh, and don't make this cake unless you're serving a group of people. Otherwise you will end up eating the entire thing yourself. I'm not kidding. And if you happen to have leftovers, it is definitely not a good idea to put a fork in the pan with the cake. Just trust me on this.


Best Chocolate Sheet Cake

For cake:

2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla

Bring water to boil in a tea kettle.

Combine flour, sugar and salt in a large mixing bowl. Set aside.

In a saucepan, melt 2 sticks butter. Add cocoa; stir together. Add 1 cup boiling water, stir and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir well to cool.

In a 2-cup measuring cup, combine buttermilk, eggs, baking soda and vanilla. Stir buttermilk mixture into flour/chocolate mixture. Pour into ungreased sheet cake pan and bake at 350 degrees for 20 minutes.

Meanwhile, make icing.

For icing:

1/2 cup pecans, finely chopped
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound powdered sugar

Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.

Add milk, vanilla and powdered sugar. Stir well. Stir in pecans and pour over warm cake, spreading with a spatula to cover entire cake surface.

Enjoy!

This cake can be made a day in advance. Refrigerate if it's warm outside, and do not cover it with anything at all until the icing has set up!!

The Winner! Homemade Rootbeer!

Thank you everyone for your entries for YOUR Grandma's Recipes. Just when it looked like I'd have to choose between one of my mom's cookie recipes and one of my mom's other cookie recipes, reddquilter pulled this out of the hat!


Number One has been coveting this recipe for years, while I have never actually sampled a bottle. After reading the story behind this more-than-50-year-old recipe, and sweet reddquilter's relatively recent history with rootbeer making, I am sold.

I cannot wait for summer so we can make this! We are saving every brown bottle we can get our hands on. We may even hold off on drinking Corona for a time (because it comes in clear bottles!) and switch to a brown-bottled variety. That is commitment, my friends.

And now, reddquilter's story, followed by the recipe! Congratulations, reddquilter!


"Brian's family have been making homemade rootbeer for more than 50 years. When Brian was young his job was to bottle the rootbeer after his mom had mixed up the brew. He hated that job hence he hated the rootbeer. It is a bit different than most homemade rootbeers. With less sugar than most recipes and with the addition of hops which gives it a most unique taste. Brian now loves the rootbeer, which we make each summer. Our kids and grandkids love the brew as well. I think it was a test when I was dating Brian , if I liked it then I was in, if not, it was time for Brian to look for a new girlfriend. Good thing I love it, for I am very lucky to have Brian in my life !"

Lambert's Homemade Rootbeer

1 bottle Hires extract (sorry to say that Hires doesn't make this any more, so use Shilling instead)
7 1/2 cups sugar
Hops (steep 1/4 to 1/2 cup in 1 quart boiling water for 5 minutes, strain and then make sure to cool down before adding to rest of mixture.) You can find hops in most health food stores.
1/2 tsp. yeast dissolved in warm water
Add enough water to make 5 gallons.

Bottle and cap. If you can't find a bottle capper we have found that you can reuse pop bottles (the plastic bottles, either size and screw the tops on very tightly). However, old (recapable not screw top) brown beer bottles work the very best.

Lay bottles on their sides and store in a warm dark place for about a week (in summer). It will take longer in cooler climates. Chill and enjoy!

Bad Girl Contest: YOUR Grandma's Recipes

DEADLINE EXTENDED!! ENTER BY October 30!!!

Time is up! Thank you for your entries!
Winner will be announced this weekend.


My great-grandmother, Frances, at age 10.
I wonder when she learned to make her Ice Box Cookies,
that are still being made FOUR generations later?

I am currently working on a Family Cookbook, which has inspired this nostalgic contest. My mom and I have gathered recipes from aunts, cousins, uncles, grandmothers, etc. and it has been great to go through them, get them ready for the book, hear what people treasure about them.

I now have recipes that were passed down to my grandmother, Lorraine, from her mother, Frances, whom I never met; recipes from my other grandmother, Pauline, who died when I was eight, that I found in my mom's recipe box.

my grandmother, Pauline, and her sister, Elfie

So many great recipes to try, that have more meaning because widespread members of my family have enjoyed them enough to save them and share them.

Submit your favorite old-fashioned recipe,
one that has some meaning to you and your family.
*If you ever debated sharing a "family secret" recipe,
now would be the time!*

I want to know:

• Which old-fashioned recipe, passed somehow through your family, is your favorite? It could be from your mom, your grandma, your great grandma, your aunt, your grandpa, whoever it may be that is older than you!
  
• Is it just a favorite of yours, or has it become a treasured favorite of the whole family?
  
• Who made it when you were little? Who gave you the recipe?
  
• Is it a tradition of some kind in your family?
  
• Does it show up at every family get-together?
• What memories do you have about this dish?
  
• What or whom do you think about when you're preparing this dish?
  
• Just what is it that makes this recipe special?
• Has the recipe evolved? Have you adapted it from the original or do you make it exactly like your grandma does/did?
  

Of course, I'm asking for the recipes, but also for your stories--the recipe's background, where the recipe came from, who gave it to you, why you love it.


The winner selection will be completely subjective, based both on the recipe and the story behind it. So bring 'em on.

The prize, because it can't be a contest without one, will be this beautiful, old-fashioned style Cheese Spreader/Knife Set by Cambridge Silversmiths. This is a four-piece, fine stainless set in lovely red that is dishwasher safe. It is beautiful, can make any cheese plate feel more special, and would be a nice addition to your kitchen.

To give everyone time to peruse their mother's and grandmother's recipe boxes, (and because I realized just how busy I will be in the next couple weeks)
I am setting a generous EXTENDED deadline of
October 30th, 2008, at midnight PST.

**If you are not currently a member of The Bad Girl's Kitchen, you may leave your recipes as comments on this post for faster entry, OR go here to request a Bad Girl invitation in order to post directly on this website.**