This recipe is for a jelly roll. I have one from my grandmother with similar instructions but with the measurements, which is very helpful! Again, the kitchen Maggie Ritchey was cooking for must have been quite different from even mid 20th century kitchens because she used weights rather than volume measurements. I have read recently … Continue reading
This recipe is for a coconut candy that appears to be quite easy. Of course, I have no idea what quantity of coconut you would need, but might it be fun to get a coconut and grate it just to find out? It’s a rather labor intensive process, even if it is pretty easy. I … Continue reading
I am not much with pie doughs, rolled cookies or anything that requires the right balance of flour to make it not too dry but just dry enough to roll. My doughs always wind up being too sticky or dry and then I lose patience. There are many puff pastry recipes out there, all of … Continue reading
This recipe had me heading to the internet to find out exactly what a “rissole” is. I have heard the term, but never really been aware of it, so it was about time I found out, right? The dictionary tells us that a rissole is “A small, pastry-enclosed croquette of a minced meat or fish, … Continue reading
This recipe would be more accurately titled “stewed prunes” but that isn’t the way Miss Ritchie wrote it way back when. Prunes as we know them today are the dried type, or even the stewed type, but really they are small plums, and when prepared fresh this would probably be a nice dessert. If you … Continue reading
Gram's Recipe Box 