Stained Page News is the best name for a newsletter all about cookbooks. You can click the link to learn more about SPN but I subscribed when my friend Joanne told me about her daughter’s friend , Paula Forbes, writing all about cookbooks. She’s had a lot of experience critiquing cookbooks.
I love cookbooks. Reading them. Thinking about what you can cook or bake. Trying something new. I probably have too many of them. My sister sends me funny ones. Now we Google snd search online but it’s wonderful to have a cookbook in hand poring over the possibilities. Favorite recipes cooked often show signs of the cooking right on the page.
I was baking from a favorite recipe today (spoiler alert cousin Chris) and saw this stained page. it’s that time of year -I thought it might be interesting to see other contributions of your stained page. Email me your favorite stained page and anything you want us to know about the recipe. Rutheh (at) gmail (dot)com and I’ll post a gallery.
I’m compiling family recipes as a Pandemic project snd hope to make a little book.
Swedish Limpa Bread recipe must have met up with some molasses. One of my favorite things to eat with extra sharp cheddar cheese.
This Ginger Snaps Recipe just in from Pam in Massachusetts. An excellent Stained Page. know they taste good too. Thanks Pam for the first contribution to the gallery. “ Pamela Hinckley: This was written out for me by my grandmother nearly 50 years ago”“This is the kids’ favorite banana bread recipe. Everyone has asked for it after they left hone” from Linda in Massachusetts hi Ruth, This is my Mom’s delicious creamy chocolate sauce that she always had in a double boiler on the stove when we showed up for a visit. It was generously poured over french vanilla ice cream. Joe and Ann still talk about it. Her unique handwriting was known by all. Love, TookieFrom Donna D,
Here are a couple of my stained pages. 1. This stained page is my recipe for making a gingerbread house. I’ve been making this recipe and pattern since the little girl in the photo was 4. I think I only missed one year. The recipe is faded and stained and I might need to re-type it. But I just sent a photocopy and the pattern pieces to my daughter, who is the little one in the photo. She is now 36 and it’s time for her to start making it with her own little ones. 2. Not sure if this qualified for a “stained page” but this is one of the first cookbooks (1973 ediiton) I bought in order to learn to cook. First lesson: don’t put your cookbook on the stove when following a recipe. Same goes for cutting
“Not sure if this qualified for a “stained page” but this is one of the first cookbooks (1973 edition) I bought in order to learn to cook.
First lesson: don’t put your cookbook on the stove when following a recipe.
Same goes for cutting board” from Joanne in Florida
An unexpected and delicious discovery. I didn’t know there was such a flavor. And the very best of lebkuchen from Nuremberg -it was, incorporated in the ice cream. The plum ice cream had bits of plum in it and went well as a contrast in the double scoop.
This evening I heard from two dear friends.we met at Fort Knox, Kentucky in 1975. (Both were Army midwives -now retired, one delivered my son Mark in 1976)
Baked by Linda in Massachusetts – used light brown sugar she had on hand and it came out fine
And this batch baked by Kristin in Florida whose husband says it tastes like his mother’s -baked in Germany
Thanks for sharing your photos with me and all my blog followers,
Love,
Ruth
P.S.
and here is a response to the to the Annual Lebkuchen Baking post of 2016
Ruth,
My lebkuchen recipe is really a lot different….has honey and a bit of baking soda and is rolled into rectangle cookies. Then the icing has lemon juice and grated lemon peel. I think I’ll try your recipe along with mine this year. Oh, mine has chopped blanched almonds along with the chopped fruit. Different part of Germany, probably. Mine is from Bamberg and Wurzburg area. Pat Kelly
Five years ago I received unexpected mailfrom quilter Colleen. Today I found it in my cloth napkin basket and pulled it out to set my hot lemonade and honey mug on top. Feeling festive! Added a couple of Nurnberger Lebkuchen. A hot drink helps when the temperature drops to single digits.
This recipe is from Aunt Rhea’s mother’s (Marie) father, Julius Rickel(, who died in 1933.) That’s all the info I have on the handwritten recipe. Not much more.
How to bake a Family Favorite recipe that hails from Germany. I copied it down from Aunt Rhea. Sunday before I left Ohio I dropped into the Kroger and bought what I needed
Aunt Rhea married my mother’s brother Robert.
She’s 98 years old today and celebrating, too.
I plan to call her up and ask if there’s anything else to know about this particular recipe.
Love to you.
Chopped pecans and citron. The recipe didn’t say how much.
Oh yes, prepare two 8 inch pans to bake. Fire up the over to 35o degrees
I used disposables and cut out some parchment paper
Mix the cinnamon into the flour
Add the finely chopped citron and nuts to the flour mixture to coat evenly
Beat 4 eggs and 2 cups of brown sugar together until light. I used a heavy duty mixture.
pouring the flour in
Baked between 25 and 30 minutes
A light glaze on top. The whole kitchen smella so good.
