The Family Cookbook
Culinary Heirlooms
by Doug Anderson

       As promised, it is my distinct pleasure this week to share with you some time-honored recipes and cooking secrets from our North Dakota relatives. Auntie Elaine was kind enough to submit all of today's items, so many thanks go out to her.

       Let's dive right in with her first item, a lovely dessert I like to call:

Grandma Cleo's Classic Peach Surprise

Empty a can of peaches (29 Oz. size) into a 9 by 13 cake pan
Sprinkle a dry cake mix over this (Grandma liked butter brickle.)
Drizzle with 1/4 lb. of melted butter (1 stick)
Add shredded coconut, slivered almonds (if desired)
Bake at 350 until brown on top.

       Elaine adds, "This is good with whipped topping. It can be cut into squares and it freezes well to have on hand also. I have also made it using a can of cherry pie filling and a little flat can of pineapple, along with a white cake mix."

       Our prolific Auntie sent more treasures, and we will get to each one in time, but first, some cooking secrets! (These are all in the author's own words.)

       What makes Dorothy's soup so good is the tomato juice and a bit of sugar she adds to the broth. Cleo often added a snitch of sugar to gravy and soup also.
       When a recipe calls for margarine, do not use the "Lite" or those with lots of water added. It is best to use butter when a recipe asks for butter.
       Always soak egg beaters, whisks and milk containers with COLD water for easier clean up. Always check that you have all the ingredients on hand BEFORE you start to stir up your recipe!

       No wiser words have ever been spoken. Thanks for your recipes and helpful hints, Auntie! Keep watching for more of Elaine's cooking contributions in the near future.

       Next week: Lori unleashes her Cajun voodoo!

PreviousIndex • Next

Home About Archive Recipes Stories Galleries Who's Who Where