After much deliberation (and one generously given Amazon gift card), I just ordered a whole bunch of Lodge Cast Iron.
Even though I picked up a cookbook with the order, I'm interested in recipes handed down to you by your family, for either campsite or kitchen.
Doesn't matter if it's a soft boiled egg or a Blueberry Crepe, it's all about the story behind it...
Professor, I know your YT channel well, but I betcha you have them all in one word .doc somewhere on your PC...
Winchester, I never wrote that Brunswick Stew recipe down. Been craving that since Sept.
So, c'mon folks, dust off the old cookbooks and share the handed down family recipes you forgot about long ago.
Open that index card holder between the bottle of stale bottle of Guatemalan Cardamom and that unopened can of Old Bay you got in 1979.
I'm talking about the recipes your Mom had for sticky buns, or your weird uncle Elmer's recipe for Jalapeņo & Peach Jam.
The stuff you grew up with that STILL puts a smile on your face.
I'm not one for asking without giving, so I'll go first with the story behind it.
My Grandma would make Bread Pudding every year for Christmas Dinner. It was an "event" in of itself.
Her parents learned about this recipe from a German family who preferred Pumpernickle, but any leftover bread will do.
I got this recipe from my stepmother after Grandma passed away.
It was on an old, yellowed and tattered index card, just one of hundreds she saved over the course of a very long life.
Her cooking was always filled with love. Pass it on...
1 1/2 C Sugar
2 Tbsp Brown Sugar
1/2 Tsp Cinnamon
1/4 C Melted Butter
3 C Milk
10 Slices Pumpernickle, toasted & torn (not cut) into 1' cubes.
1 C Raisins
Preheat oven to 375°.
Grease 2 Qt baking dish. Glass works best.
In a mixing bowl, whisk eggs, sugar, brown sugar, Cinnamon, Butter & Milk together, then stir in the bread cubes and raisins.
Pour into the baking dish.
Bake until browned and firm in the middle, 50 to 55 minutes. Cover with foil halfway thru.Sauce:
1/2 C Brown Sugar
1 Tbsp Flour
1 Pinch Cinnamon
2 Tbps Melted Butter
1 1/4 C Milk
1 Tbsp Vanilla Extract
For the sauce, mix Brown Sugar, Flour, Cinnamon, Eg, Melted Butter and Milk together over medium heat until smooth.
Stir constantly for about 10 minutes, or until it thickens enough to coat the back of a spoon. (about 10 minutes) Add Vanilla.
Pour sauce over warm bread pudding.
Try it and let me know how you like it!
(Although I already know) LOL