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What is the oldest family recipe you still use?

I realize as I look through my cookbook that a lot of the recipes my family use religiously are quite old including my great-aunt Mary's potato salad from the 20's, but the oldest is probably my great-grandmother Henry's plum pudding sauce which no Christmas would be without. Most of her many descendents still use this every year. She was born in 1850 and the rumor is that is her mother's recipe, but for sure she used it as a young married woman, so about 1868. What's yours? I'm sure we'd all love it if you could share the recipe too!

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  1. As far as I know, that would be my dad's mother's apple strudel (which is really a streusel). I'm guessing it's from . . . The 30s? I don't know if her mother made it before her, but for some reason I'm thinking that she got it from the radio??? I'll have to ask my dad about it. It's sooooo good. Basically apple pie filling (not too sweet and skins ON, please!) with a crumble on top of flour, sugar, cinnamon, and cheddar cheese (and butter maybe). My dad makes it all the time.

    3 Replies
      1. re: dianne0712

        Yup, just grated into the topping, and quite a lot of it. You hear about cheese and apple pie -- this recipe just throws it all together :)

        1. re: juster

          Sounds cool. I disgusted a Scottish waiter once by asking for cheese on my apple pie.

    1. So, which thread will continue? I just responded on the other one.
      Swedish pancakes.

      1 Reply
      1. re: wyogal

        sorry about that. It always seems to post it twice when I use my touchpad.

      2. While I have dozens of family recipes that date back to circa 1930, the one still used most originates with my grandmother. Kichel holds a lot of fond memories of childhood and grandma's kitchen. Grandma made them sweet, with cinnamon and sugar. The Kichel appeal lingers yet today.

        8 Replies
        1. re: todao

          I have never heard of that. Could you describe it please? Is it a cookie or a waffle?

          1. re: dianne0712

            Kichel takes a lot of different forms. It's an egg, sugar, flour, oil based cookie. Generally airy, and often in the shape of a bowtie... I have a good recipe as well, if there's interest.

            IMAGE: http://www.beverlywoodbakery.com/prod...

              1. re: happybaker

                you can do them in a food processor (clean-up is a PAIN) or a stand mixer.

                3 eggs
                38 g sugar
                1/8 tsp salt
                120 mL (1/2 c) oil
                120 g AP flour
                1/2 tsp baking powder

                mix eggs, sugar and salt. slowly drizzle in oil til incorporated. mix flour and powder, add a spoonful at a time, then beat on high in the mixer for a minute (or for 30-45 seconds in the processor) til shiny. it will be sticky. scoop dough by the tablespoon and roll in coarse sugar; flatten into a rectangle about 2" long, twist and fold over like a bowtie. bake at 350-375 for 8 minutes. then drop the oven to 300 and bake for another 10-12 minutes til golden. space em a fair bit apart on your parchment as they do puff up quite a bit..

                1. re: Emme

                  Oh yay! Thank you so!

                  I have not had these in YEARS and I miss them.

                  Thanks for the warnings about the sticky, now I won't be startled by that : )

                  I have both a stand mixer and a food processor. Which is easier for clean up? : )

                  1. re: happybaker

                    For me, there was more cursing with the food processor. The dough gets up under the blade.

                    You have to mix longer with the stand mixer, but I'd rather clean that (especially since I resent losing dough to the food processor -- I hate waste :) )

                    Yeah, the dough is definitely slightly sticky. Honestly, I dust my hands in sugar first, then drop a few nuggets of dough in my rolling sugar, shape, twist, and put em on the baking sheet... But if you mix it for long enough, a good deal of the stickiness dissipates. If it's atrociously sticky, mix it longer until it's not so much with the sticky.

                    1. re: Emme

                      Thank you for the advice!

                      I will go for the mixer and keep my fingers crossed!

                  2. re: Emme

                    We don't bake them, we fry them in oil just deep enough to cover and cook 'till they puff and turn golden brown.

          2. I have several that came into the Territory in the Spring of 1801...Still used regularly today? A Grand Daddy's blackberry wine recipe.

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