RosieKat
Drama Llama
PeaJect #12
Posts: 5,401
Jun 25, 2014 19:28:04 GMT
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Post by RosieKat on Dec 16, 2022 19:03:21 GMT
View AttachmentIs this the Martha Stewart recipe everyone is talking about? That's the original one, lol. We've made all kinds of tweaks to it! But the recipe itself is still a good basic one in my opinion. What I really like about this one as a base is that they do actually stay fairly soft.
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RosieKat
Drama Llama
PeaJect #12
Posts: 5,401
Jun 25, 2014 19:28:04 GMT
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Post by RosieKat on Dec 16, 2022 19:09:27 GMT
Pretty sure the OP was being silly about giving the wrong ingredients. At least, I hope she was. Put me in the camp that doesn't understand not sharing recipes. I find that weird. YES! For the record, I'd never intentionally give out an incorrect recipe! And yes, I sent her to the boyfriend's house today with all the ingredients (well, except salt, I figured they had that!) and with the correct recipe. Of course, I'm hoping that I wrote down all the tweaks correctly - when you do just automatically know what to do, you don't always think to write it all down. But as far as I know, I did it correctly. Also for the record, I think they're good and it's the favorite recipe I've figured out so far, but I don't feel they are the crack others seem to think they are. If I can figure out how to share the thing here I will - I wrote it up using Canva so I don't know quite how to share it without it being a pain. One thing I will say immediately is that the Martha version doesn't tell you to chill the dough first, and you definitely have to do that with these cookies. Otherwise they turn out like these really weird thin cookies with what looks like way too much chocolate.
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Post by Bridget in MD on Dec 16, 2022 19:17:03 GMT
I was referring to the folks who said they would change the amounts of things. I don't think it's crummy to tell people you use a Martha Stewart recipe, but make some tweaks to it. I just think it's crappy to offer to share a recipe, but then change amounts of ingredients that will make the recipe not turn out. I guess I am salty about this topic because my grandma was a fantastic cook, one who did not share recipes. Of course, she is gone now, and no one has any of her recipes, which makes me sad. She did share her carrot cake recipe with me once, and if I make carrot cake, that is the recipe I use. She also shared one other cake recipe, for a cake that used to be my dad's favorite cake ever. My mom and I tried to make it so many times, and it never turned out. Like not even edible. We are both pretty decent cooks, so it was not user error all the times we tried. LOL We are convinced she changed a few things from the original recipe. She also made the most awesome poppy seed dressing, and again, would never share the recipe. I've tried many different ones over the years trying to recreate hers, and I have never been able to. Unless you are a professional chef or baker who can make money off your original recipes, I really do not get the idea of not sharing them. The only time I don't share when someone asks is if it's something I don't use a recipe for because as someone else said already, that is hard to explain. In that case, I will just say what is in it, but that I don't use an actual recipe. This whole thread made me laugh. I remember older aunts who would not share recipes. My cousin has her mom's recipe for chocolate chip cookies and they are ALL THAT, but she will not share. I agree with Just T that I'd give the MS recipe and say you made tweaks to it, but like others, I think it's crappy to change ingredients (not that you said you would!!). I get that you want that recipe to yourself. I don't cook with recipes so some days, my food is beyond amazing and other times, it's okay. It's never awful. I like cooking. But I have never - not never ever once, made stellar chocolate chip cookies. I wish I could. I'd probably even follow a recipe. It's my favorite cookie ever. My vote is to keep your recipe. LOL this reminds me of the episode of Friends with Phoebe's grandmother's CCC recipe.... off the back of the bag of Nestle Tollhouse.
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RosieKat
Drama Llama
PeaJect #12
Posts: 5,401
Jun 25, 2014 19:28:04 GMT
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Post by RosieKat on Dec 16, 2022 19:20:00 GMT
GIVE YOUR DAUGHTER THE RECIPE! Right?!? As I said upthread, I don’t get the need to be so precious with recipes, but particularly for your own daughter? Crazy (IMHO). Just to be clear, my daughter has it! She wanted me to make it all cute so she could give it out to people, etc. I know I didn't mention that part - but no, I'd never even think about being protective about letting my family have any recipe. And I hope my title made it clear-ish that I really would give it out, hence my use of the word obnoxious! I'd never be so precious as to think I'm that special! And heck, the starter recipe isn't even mine to begin with! Again, back to see if I can figure out how to post it without rewriting it yet again. (Because I DID make it all cute for her and printed out a couple of copies and saved it...) (Of course, now I'm dreading posting it and people trying it and wondering what the hell I was all proud of because they think it sucks...)
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Post by Crack-a-lackin on Dec 16, 2022 19:29:56 GMT
GIVE YOUR DAUGHTER THE RECIPE! Right?!? As I said upthread, I don’t get the need to be so precious with recipes, but particularly for your own daughter? Crazy (IMHO). Just to be clear, my daughter has it! She wanted me to make it all cute so she could give it out to people, etc. I know I didn't mention that part - but no, I'd never even think about being protective about letting my family have any recipe. And I hope my title made it clear-ish that I really would give it out, hence my use of the word obnoxious! I'd never be so precious as to think I'm that special! And heck, the starter recipe isn't even mine to begin with! Again, back to see if I can figure out how to post it without rewriting it yet again. (Because I DID make it all cute for her and printed out a couple of copies and saved it...) (Of course, now I'm dreading posting it and people trying it and wondering what the hell I was all proud of because they think it sucks...) I think you were perfectly clear. Please post the recipe, even though it probably won’t turn out the same because as you mentioned you’ve been making this for years and your tweaks work for you but everyone measures slightly differently, or their ovens are different, or at a higher altitude. If they suck to us (the few who will actually try it) it’s because we did something different or simply have different tastes.
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RosieKat
Drama Llama
PeaJect #12
Posts: 5,401
Jun 25, 2014 19:28:04 GMT
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Post by RosieKat on Dec 16, 2022 19:33:40 GMT
Soft and Chewy Chocolate Chip Cookies original recipe from Martha Stewart, as tinkered with by RosieKat and RosieKat Junior
2 1/4 cups all purpose flour 1/2 teaspoon baking soda 2 sticks (1 cup) butter at room temperature 1/2 cup sugar 1 cup packed light brown sugar 1 teaspoon regular salt plus a teeny pinch 4 teaspoons Adams double strength vanilla extract** 2 large eggs at room temperature 12 ounces (2 cups) semisweet chocolate chips
Preheat oven to 350°F with rack in the lower third position. (I use a pizza stone in there as well.)
In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing as little as possible until just combined. Mix in chocolate chips, again mixing as little as possible.
Refrigerate and chill well, at least 1 hour. Using an average sized cookie scoop, drop level portions of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 11 to 13 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
**I only use the "Double Strength" vanilla. If I were using regular vanilla, I would probably double the amount, but I've never tried it. I'm guessing I would also put a tiny bit more flour in there. The ton of vanilla in here is the main change, it gives the cookie dough an almost butterscotch flavor.
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Post by Lexica on Dec 16, 2022 19:53:52 GMT
Having the exact recipe does not always insure the same results when baking anything. My grandmother made the best peach pie on the planet. And my mother was an amazing baker. She could not get her peach pie to taste the same as Grandma's peach pie. And my mother stood in the kitchen right next to Grandma and they made pies together. Grandma wasn't doing anything sneaky with her ingredients. Mom's pie still didn't turn out as good as Grandma's pie, even with them being in the same room, using the same ingredients, and using the same oven. It really angered Mom. Especially since she had such a great reputation for baking and was constantly getting asked for recipes or if someone could pay Mom to bake for them.
Prior to them baking their pies in the same kitchen, Mom was assuming it was the difference between brands of flour for the crust or sweetness of the peaches or something with the difference of ingredients available in different countries. Grandma lived in Canada and Mom in California, but they were both in California when they made these two pies. I tasted both and Mom's was a bit watery for some reason and not quite the same texture or sweetness.
So in my experience, you could give these people the exact recipe and it still may not turn out like yours. As you say, you know your oven and know the exact timing of everything done in your own home.
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Post by eventhinker on Dec 16, 2022 20:00:24 GMT
Years ago when my kids were in marching band, a particular mom brought very good chocolate chip cookies to functions. We called them “mama H… cookies”. She didn’t arbitrarily bring them, she made people ask her. She never shared the recipe, but if asked would bring dozens for whatever you needed them for.
I asked once. She said they were just the recipe off the bag with a little flour added. She lied. But people stopped asking her for the recipe, and she quit talking to a lot of us.
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Post by MichyM on Dec 16, 2022 20:02:00 GMT
GIVE YOUR DAUGHTER THE RECIPE! Right?!? As I said upthread, I don’t get the need to be so precious with recipes, but particularly for your own daughter? Crazy (IMHO). Just to be clear, my daughter has it! She wanted me to make it all cute so she could give it out to people, etc. I know I didn't mention that part - but no, I'd never even think about being protective about letting my family have any recipe. And I hope my title made it clear-ish that I really would give it out, hence my use of the word obnoxious! I'd never be so precious as to think I'm that special! And heck, the starter recipe isn't even mine to begin with! Again, back to see if I can figure out how to post it without rewriting it yet again. (Because I DID make it all cute for her and printed out a couple of copies and saved it...) (Of course, now I'm dreading posting it and people trying it and wondering what the hell I was all proud of because they think it sucks...) That’s terrific that you shared with her. It was this part of your OP that made me believe you would not share even with your daughter. “She's going over to her boyfriend's house tomorrow to bake cookies in general, and she wants to take the recipe and ingredients because apparently he became immediately addicted to them and he's not a huge sweets person...and I still kind of don't want to share.” Rereading tour entire OP now, from what you’ve said, you didn’t ever say you wouldn’t give it to her, but the part quoted above made me (and clearly others) think that.
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Post by melanell on Dec 16, 2022 20:05:36 GMT
You could just say "Oh, it's a Martha Stewart recipe that I tend to alter a bit each time I make them. I'll find it for you." and then give them the original and let them tweak it in any way they wish.
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Post by Gem Girl on Dec 16, 2022 20:16:22 GMT
I invent recipes and only write them down if asked (which means I have to make the item again). One of them, that my husband takes to his office's potlucks, he claimed as his own, & I called out, "No, you didn't. I invented it, but you take credit for it." Somebody asked him, "Is that true?" and, to his credit, he admitted it. My most prized recipes are the ones that make excellent, easy dishes that present well for company. The wife of DH's best friend asks me for every single one, then starts making them for her own parties. Oh, & she took up with my house cleaning service, too. I guess I should be flattered?
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pinklady
Drama Llama
Posts: 5,562
Nov 14, 2016 23:47:03 GMT
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Post by pinklady on Dec 16, 2022 20:27:05 GMT
I invent recipes and only write them down if asked (which means I have to make the item again). One of them, that my husband takes to his office's potlucks, he claimed as his own, & I called out, "No, you didn't. I invented it, but you take credit for it." Somebody asked him, "Is that true?" and, to his credit, he admitted it. My most prized recipes are the ones that make excellent, easy dishes that present well for company. The wife of DH's best friend asks me for every single one, then starts making them for her own parties. Oh, & she took up with my house cleaning service, too. I guess I should be flattered? I hope this entire post was sarcasm. If not, wow just wow!
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peaname
Pearl Clutcher
Posts: 3,389
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Dec 16, 2022 20:59:36 GMT
My mom had a special recipe for caramels. She would not give it to anyone (except me.) She sent caramels to some of the peas but would not share the recipe. I told her when she died as soon as I could I’d run here and post that precious recipe. She laughed and said I hope you do. So I did. It’s under deserts. I just sent a batch to my sister’s family. The funny part is that I don’t think they are that special she just hyped them up by not sharing!
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Post by Restless Spirit on Dec 16, 2022 21:26:12 GMT
My mom had a special recipe for caramels. She would not give it to anyone (except me.) She sent caramels to some of the peas but would not share the recipe. I told her when she died as soon as I could I’d run here and post that precious recipe. She laughed and said I hope you do. So I did. It’s under deserts. I just sent a batch to my sister’s family. The funny part is that I don’t think they are that special she just hyped them up by not sharing! Awe. How did I miss AKathy was your mom? I’ve been here for over 20 yrs - I need to turn in my pea card. LOL I remember the caramels and your mom. She is missed. (And thank you for sharing the recipe.)
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RosieKat
Drama Llama
PeaJect #12
Posts: 5,401
Jun 25, 2014 19:28:04 GMT
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Post by RosieKat on Dec 16, 2022 22:11:12 GMT
I think I figured out why I feel weird about the whole thing.
When I worked in an office (quit almost 17 years ago, so a long time ago!) we had potlucks and parties all the time. And there were several women (and one man, to be fair) who would ask for recipes for all kinds of things - not only from me. We had a fair amount of turnover there, but a large percentage of these women were long haulers. They'd wait until someone had quit, and next potluck, seemed to always show up with something that was someone else's recipe and would often pass it off as their own. Those of us who'd been there a while knew it wasn't "Pam's" recipe, it was really "Frank's" recipe, but because Pam brought it that time, and Frank no longer worked there...it then became Pam's recipe. And that really got under my skin big time! I'd truly forgotten all about that.
I like having the lineage of a recipe. I would have said "This is Frank's clam chowder, and he gave us all the recipe 6 years ago! Isn't it great?" When I get recipes from someone, I will note where it came from. Y'all saw, I didn't try to take 100% of credit on this one, I said it was Martha's that I tweaked. Martha will never know if I tried to pass it off as my recipe. I don't suspect I'm a threat to her. But that's just honesty. I have a recipe called "Carrie B****'s Aunt Tootie's macaroni salad" because I got it from my friend Carrie who got it from her aunt. The stuff I have gotten from Peas...Yvonne's Done to Death Apple Bread, Belle Magic's Dead Aunt Cookies, Burning Feather's Italian Beef Sandwiches...it gives it a story.
So I guess it's that I want my little bit of credit, petty though that is.
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Post by Spongemom Scrappants on Dec 16, 2022 22:33:25 GMT
(And believe me, I can keep peoples real secrets like Fort Knox kept gold.) How refreshing. So few people seem to be able to do that anymore. How did I miss AKathy was your mom? I’ve been here for over 20 yrs - I need to turn in my pea card. LOL Is this the line? I'll stand behind you because I didn't know either.
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Post by Lexica on Dec 16, 2022 23:03:07 GMT
I think I figured out why I feel weird about the whole thing. When I worked in an office (quit almost 17 years ago, so a long time ago!) we had potlucks and parties all the time. And there were several women (and one man, to be fair) who would ask for recipes for all kinds of things - not only from me. We had a fair amount of turnover there, but a large percentage of these women were long haulers. They'd wait until someone had quit, and next potluck, seemed to always show up with something that was someone else's recipe and would often pass it off as their own. Those of us who'd been there a while knew it wasn't "Pam's" recipe, it was really "Frank's" recipe, but because Pam brought it that time, and Frank no longer worked there...it then became Pam's recipe. And that really got under my skin big time! I'd truly forgotten all about that. I like having the lineage of a recipe. I would have said "This is Frank's clam chowder, and he gave us all the recipe 6 years ago! Isn't it great?" When I get recipes from someone, I will note where it came from. Y'all saw, I didn't try to take 100% of credit on this one, I said it was Martha's that I tweaked. Martha will never know if I tried to pass it off as my recipe. I don't suspect I'm a threat to her. But that's just honesty. I have a recipe called "Carrie B****'s Aunt Tootie's macaroni salad" because I got it from my friend Carrie who got it from her aunt. The stuff I have gotten from Peas...Yvonne's Done to Death Apple Bread, Belle Magic's Dead Aunt Cookies, Burning Feather's Italian Beef Sandwiches...it gives it a story. So I guess it's that I want my little bit of credit, petty though that is. You are getting the credit for it from me! I also have the recipes you mentioned labeled exactly that way too. It helps me identify them when I am looking for a specific recipe. I used to work with a man whose wife packed his lunch with the exact same cookies every single day of his working life. They were high school sweethearts and married right after school. I met him when he was in his 60s, so that's years and years of making the exact same cookie for him. They were a combination cookie, a blend of chocolate chip and oatmeal with walnuts and raisins. Oh, and there was corn flakes in them too. I don't know what type of cookie those came from. There were several kinds of spices in them too. He shared one with me one day and I understood why he wanted that exact same cookie every time. And it was just like eating a few different kinds of cookies all rolled into one anyway. I have it in my file as "Mrs. Hislastname's Famous Cookies" because they were famous in our office. And a few people have asked me for the recipe after tasting them and I always wrote it out as Mrs. Hislastname's Famous Cookies. When I told him this, he laughed. He told his wife and she was tickled to know that she would be famous in a small circle of my friends. She actually did make them up just for her husband, taking the cookies he liked the best and combining them as a surprise for him. Since I don't know your real name, I automatically labeled it "RosieKat's Chocolate Chip Cookies" when I copy/pasted it to my recipe file. So you have at least one credit! Oh, and if you want to send me your real first name, I would be happy to change the recipe to state that. And if you choose to do that, I would never refer to you as that name here. I respect people's privacy.
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Post by gar on Dec 16, 2022 23:21:31 GMT
Thanks for typing out the recipe - now to try and figure how to measure a solid (butter) in a cup ! 🤔😉 or alternatively how much a ‘stick’ of it weighs 😄
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peaname
Pearl Clutcher
Posts: 3,389
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Dec 16, 2022 23:39:59 GMT
Thanks for typing out the recipe - now to try and figure how to measure a solid (butter) in a cup ! 🤔😉 or alternatively how much a ‘stick’ of it weighs 😄 113.25 grams is 1/2 cup or one stick of butter according to my package
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Post by MichyM on Dec 16, 2022 23:44:50 GMT
Thanks for typing out the recipe - now to try and figure how to measure a solid (butter) in a cup ! 🤔😉 or alternatively how much a ‘stick’ of it weighs 😄 113.25 grams is 1/2 cup or one stick of butter according to my package Yes. A cup of butter is 8oz, or a half pound. Our butter comes in 1 pound packages, divided into quarter pound sticks. A US pound is 454 grams. <—— used to work for a Canadian company and knowing cooking weight/good weight was part of the deal.
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peabay
Prolific Pea
Posts: 9,630
Jun 25, 2014 19:50:41 GMT
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Post by peabay on Dec 17, 2022 0:08:23 GMT
I have a great sugar cookie recipe that I have tweaked over the years. I give out the original without my tweaks. I have no sorries to give over that. I don't care - it was my work that elevated it beyond a plain old sugar cookie.
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Post by AussieMeg on Dec 17, 2022 6:35:42 GMT
Thanks for typing out the recipe - now to try and figure how to measure a solid (butter) in a cup ! 🤔😉 or alternatively how much a ‘stick’ of it weighs 😄 gar I use this butter conversion site if I'm using an American recipe: Butter conversion It converts sticks and cups to grams. And I tend to round up or down, so half a cup or one stick I round up from 113.4g to 115g etc. I know a lot of them off by heart now, but still often have to refer to the conversion site.
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teddyw
Drama Llama
Posts: 6,866
Jun 29, 2014 1:56:04 GMT
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Post by teddyw on Dec 17, 2022 8:24:54 GMT
I haven’t seen double vanilla before. I also don’t bake a lot.
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Post by gar on Dec 17, 2022 9:17:39 GMT
Thanks for the conversions ladies
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Post by guzismom on Dec 17, 2022 10:27:47 GMT
My neice had to shame her mother into sharing the 'secret ingredient' in her Filipino chicken adobo recipe with me...."MA....she's FAMILY! You have to tell her!". But my neice wouldn't spill the beans; she made her Mom do it. My SIL makes the BEST chicken adobo ever, thanks to the addition of a small amount of Coca Cola. Now, I use that too...but mine is STILL not as good as SIL's.
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Post by zuke on Dec 19, 2022 12:11:38 GMT
Also, if you don’t share a recipe it will never become family history. Once you’re gone, so is the recipe. Instead of people eating great-great-great grandma’s special chocolate chip cookies, they’ll be making Martha Stewart’s, with her name attached. I used to babysit for a family where the grandmother owned a very popular bakery. When the children got a little older, we made recipe scrapbooks. I asked their father if we could borrow some of his (He was a chef) or the grandmother's recipes so the girls could add them o their scrapbooks. He said chefs don't use recipes. OK I get that. The grandmother, who died about 10 years prior to this, never shared even one recipe with the family. I can see not sharing with the public, but not sharing with family. That stinks for these girls. As a result of that story, I believe it is now called Oh Yvonne's Done to Death Apple Bread. At least at my house that is how it is called. I have that recipe saved! It's a family favorite!!!
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Post by zuke on Dec 19, 2022 12:29:17 GMT
(Of course, now I'm dreading posting it and people trying it and wondering what the hell I was all proud of because they think it sucks When the original 2 P's was around, I posted a story of how my husbands brother, who has special needs) makes these Superb Crescent Rolls every year for every holiday. My kids LOVE them. That's what mattered to me. He was so happy making them and the fact that the kids loved them, made him feel so special. A lady was so nasty saying she didn't like them at all, why would they like them so much etc. It was so hurtful. I would NEVER be like that. If they didn't taste like what you were expecting, don't make them again. No need to be nasty about it. She was expecting croissants, not crescent shaped rolls! She should have reread the name of them!!! I share all of my recipes. It's a compliment when someone asks for a recipe. We have a recipe for the Jiffy Cornbread Casserole that has gone around our town for like the last 20+ YEARS. No one calls it by the real name. We all call it That Corn Dish because that's what the first person's family called it in our town. Everyone makes it for Thanksgiving and talks about it before and after... how good it is. Granted it wasn't their recipe but the fact that we all keep it being called That Corn Dish makes it more special and we think of that family when we make it!!!
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~Susan~
Pearl Clutcher
You need to check your boobs, mine tried to kill me!!!
Posts: 3,259
Jul 6, 2014 17:25:32 GMT
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Post by ~Susan~ on Dec 20, 2022 19:12:37 GMT
I had something similar happen to me. For several years in row a few friends and I would get together, bake and decorate sugar cookies with our kids. I have made these cookies MANY times over the years and have it down to a science. They always showed up with their slice and bake Pillsbury cookies and wonder why all the kids and DHs ate mine and not theirs. So, they started wanting the recipe. I was flattered because I worked hard at perfecting it, but I didn't just want to hand it out because.... well because it was mine. I knew they would never do my recipe justice because frankly, neither of them could cook/bake. ETA I have the recipe written down just as I make it if my DDs ever want it
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nursema
Full Member
Posts: 352
Mar 1, 2022 10:14:32 GMT
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Post by nursema on Dec 20, 2022 19:38:04 GMT
I think I figured out why I feel weird about the whole thing. When I worked in an office (quit almost 17 years ago, so a long time ago!) we had potlucks and parties all the time. And there were several women (and one man, to be fair) who would ask for recipes for all kinds of things - not only from me. We had a fair amount of turnover there, but a large percentage of these women were long haulers. They'd wait until someone had quit, and next potluck, seemed to always show up with something that was someone else's recipe and would often pass it off as their own. Those of us who'd been there a while knew it wasn't "Pam's" recipe, it was really "Frank's" recipe, but because Pam brought it that time, and Frank no longer worked there...it then became Pam's recipe. And that really got under my skin big time! I'd truly forgotten all about that. I like having the lineage of a recipe. I would have said "This is Frank's clam chowder, and he gave us all the recipe 6 years ago! Isn't it great?" When I get recipes from someone, I will note where it came from. Y'all saw, I didn't try to take 100% of credit on this one, I said it was Martha's that I tweaked. Martha will never know if I tried to pass it off as my recipe. I don't suspect I'm a threat to her. But that's just honesty. I have a recipe called "Carrie B****'s Aunt Tootie's macaroni salad" because I got it from my friend Carrie who got it from her aunt. The stuff I have gotten from Peas...Yvonne's Done to Death Apple Bread, Belle Magic's Dead Aunt Cookies, Burning Feather's Italian Beef Sandwiches...it gives it a story.So I guess it's that I want my little bit of credit, petty though that is. I love this part and feel the same way about the lineage and history adding value (and fun) to it. To me, it’s a reminder that for many - in all different cultures - cooking and baking are not just a necessity, but an act of love. I love the name of several of those recipes, too! Someone may have already said this, but every time I saw the title of this thread, I thought of the Everybody Loves Raymond episode where Marie knowingly gives Deborah the wrong recipe for her famous sauce…best episode ever! RosieKat, you’re great - I love your honesty and you crack me up. Thanks for this thread. (AND the recipe! 😂)
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Post by papersilly on Dec 20, 2022 19:46:48 GMT
Those of us who'd been there a while knew it wasn't "Pam's" recipe, it was really "Frank's" recipe, but because Pam brought it that time, and Frank no longer worked there...it then became Pam's recipe. And that really got under my skin big time! I'd truly forgotten all about that. I like having the lineage of a recipe. i know what you mean. i have a banana bread recipe that has been passed through DH's family. i have been making it for over 30 years and have tweaked it to my family's taste. but, it will forever be known as " diane's-ex husband-Tom's-mother's-banana bread-recipe".
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