From Family & Friends
Recipes passed through family and friends carry the names and collections that helped bring them into this recipe box. Granny’s, Mother’s, and Steve’s kitchen archives sit alongside individual contributors, with dishes ranging from rolls and biscuits to enchiladas and baked spaghetti. Browse by a familiar name or follow a dish into the collection where it was kept.
Browse the posts below, or choose a subcategory when available.
From Granny’s Kitchen
Granny’s kitchen collection includes mustard sauce, refrigerator rolls, cookies, and recipes associated with named contributors. These dishes preserve a small part of the family recipe archive without limiting it to a single course.
From Mother’s Kitchen
Mother’s kitchen archive brings together dinner rolls, cheese enchiladas, pork chop preparations, and other recipes kept within this source collection. The dishes offer several ways to browse a family record through what was prepared.
From Steve’s Kitchen
Steve’s kitchen collection brings together pinto beans, cranberry and bacon pinwheels, and other named contributions. The archive follows the source of a recipe while allowing dishes from different courses to sit together.
Patsy Cunningham
Angel biscuits and pastry crust represent Patsy Cunningham in the family recipe box. These bread and pastry preparations share a contributor connection while serving different purposes in the kitchen.
In this collection
Angel Biscuits
Nestle these yeast biscuits snug together in the pan and they’ll rise even higher when baked. You don’t have to use all the dough at once–refrigerate in an…
Cream Cheese-Filled Banana Bread
This exceptionally moist banana bread hides a rich ribbon of lightly sweetened cream cheese beneath a buttery praline pecan streusel. Very ripe bananas, brown sugar, sour cream, and…
Nicole’s Baked Spaghetti
Ingredients 8 ounces thin spaghetti 1 pound ground beef 1 teaspoon minced garlic 1 26-ounce can spaghetti sauce 2 cups finely shredded mild cheddar cheese 1 tablespoon oregano…
Poppy-Seed Dressing
I would like to tell a story of a dressing designed for fruit. Where it originated I have no idea. I remember having it served to me in…
Royce Mitchell’s Honey Roasted Cashews
Judy Mitchell shared Royce’s delicious recipe for honey roasted cashews with me after I’d eaten them at their house last weekend. Without any doubt they are the best…
Peanut Patties
2½ cup sugar ⅔ cups white syrup 1 cup canned milk 2½ cups raw peanuts 1 teaspoon vanilla 4 Tablespoons butter 1 cup powdered sugar A few drips…
Hellen Corbitt’s Texas Caviar
Texas Caviar is simply a jazzed-up version of black-eyed peas – a marinated, make-ahead salad that can be eaten with a fork or scooped up in a tortilla…
Patsy Cunningham’s Pastry Crust
3 cups flour 1¼ cups Crisco ½ teaspoon salt 5½ tablespoons water 1 teaspoon vinegar 1 egg In a medium bowl combine flour and salt. Using a pastry…
