Looking for a way to preserve family history with recipes from ancestors?

Amber Marstella Rothamer

I just created a wonderful little journal. If anyone is interested in learning more about the journal, feel free to message me. I hope that is okay. Thanks!

RobertWessel

@Amber Marstella Rothamer

Tell us some more about the journal you made.

Yvonnewedgworth

I wrote a cookbook for the family and included where the recipe came from and why it was created. I included family photos to go with the recipes. My grandchildren are really enjoying the recipes from ancestors.

susandeborahbanks1

@Yvonnewedgworth

What a great idea! My grandmother passed in 2012 and we have NO idea how to make her braciole recipe and my meatballs are not as good as hers.

Marcia Berkey

I wrote a small book about my mother by listing the ABCs and organized my memories by using the Alphabet. Under R, one of the entries follows. This was a good way to organize for me and is a fun read for our entire family. Here are two of her recipes.

R "Recipes – Jackie saved many (I mean really a lot of them) family and friend recipes and ones that you cut out of magazines and the newspaper. Her standards to share at community meals were Pineapple Salad and Texas Sheet Cake. Jim’s dislike of rice and many other foods discouraged her from trying many new dishes but that didn’t stop her from saving the recipes.

Pineapple Salad – a favorite that Jackie made for all family and community get togethers.
Ingredients:
1 can crushed pineapple, drained 3/4 cup sugar--put in bottom of empty can 1/4 c. flour--stir together good Add 1 egg--stir good marshmallows bananas nuts
Directions: Bring pineapple juice to boil. Add egg mixture, cook over low. Cook till thick and like pudding. Add marshmallows, bananas, nuts (black walnuts are especially good), syrup, and pineapple. Enjoy!

Texas Sheet Cake was a favorite of many.

Ingredients
• 1 cup water
• 1 cup butter (2 sticks)
• 3 Tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream

• 2 large eggs
• 1 teaspoon vanilla extract
For the Frosting
• 6 Tablespoons milk
• 3 Tablespoons unsweetened cocoa powder
• 1/2 cup butter (1 stick)
• 3 3/4 cups powdered sugar
Instructions

1. Preheat oven to 350 degrees F and grease a 18x13'' pan.
2. Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
3. Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
4. In another small bowl mix together the sour cream, eggs and vanilla.
5. Add sour cream/egg mixture to the flour mixture and mix until combined.
6. Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
7. Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
8. Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
9. When the cake is about half-way through cooking, prepare the frosting.
   For the Chocolate Sheet Cake Frosting
10. Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
11. Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
12. Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating."

Marcia Berkey

How did you create your cookbook? Did you use special software for it? Thank you. @Yvonnewedgworth