3710 Class Cookbook Part I

FOODWAYS MAGAZINE A COLLECTION OF STUDENT CONTRIBUTIONS E N G L / H I S T 3 7 1 0 | TOPICS IN FOLKLORE: FOODWAYS FALL 2023

COMPILED BY DR. AFSANE REZAEI

Pancakes Ingredients -

1 ¼ Cup Flour -

-

1 ½ Cup Buttermilk -

-

1 Egg

¼ Cup Sugar

1 heaping tsp Baking Powder -

1 tsp Baking Soda

-

¼ cup Cooking Oil -

-

¼ tsp Salt

Any additives you desire! (chocolate, fruit, etc.)

Directions: 1). Preheat the skillet/pan under medium heat.

Use a pan with a nonstick surface, or use a nonstick spray.

2). Combine all ingredients and mix until smooth.

3). Pour the batter by spoonful onto pan (5” pancakes).

4). Cook until light brown. Flip when edges appear to harden.

Context: This is a recipe that my whole family has used for as long as I can remember. No one knows where it came from or who started it, but it is agreed to be by far the best pancake recipe any of us have ever had. While I have always preferred them plain, it's hard to argue with the success of chocolate pancakes, banana pancakes, or the ever popular blueberry pancakes. Pancakes are a very common breakfast, so these are often made at home for my single family, but they are absolutely a tradition when gathering my father’s side of the family for special occasions, be it a holiday,

birthday, or even just because we miss each other!

Tradition: As stated before, this is a popular breakfast for large family get-togethers. I often remember seeing them served alongside sausage and eggs, and accompanied by large amounts of butter and syrup. These sweet pancakes are one of my favorite breakfasts ever, and have made all other pancakes seemingly inferior by comparison. Growing up, my grandpa even had a way of writing names into the pancakes, to the endless delight of myself on the other children in the family. They always remind me of my family, and all the great memories I have with them.

Grace Lefler - Breakfast Food

Cinnamon Breakfast Cake For every birthday that I can remember, my mother has woken up at whatever hour was necessary to prepare and bake Cinnamon Breakfast Cake before I came to the table.

This recipe was first created by a roommate of hers in college when they wanted to do something fun to celebrate each other’s birthdays when they were all far from home.

This recipe is not limited to birthdays, though. Pretty much whenever we need a sweet “breakfast for dinner” meal idea, this one is the top of the list for the kids in our family. My mother makes it by herself from scratch, and no matter how big the cake is, it only ever takes about thirty minutes to turn the ingredients into a finished product.

As our family has grown, the recipe has gone from being a 9x9 recipe to a sheet pan recipe, and some days it becomes a two sheet pan recipe. We usually do not eat all of it, so it gets cut into squares and put into plastic bags. The cake is a perfect snack and it holds it’s shape well (not dropping crumbs).

Plus, it is just as good cold as it is warm.

After reading the recipe, one may say, “That’s just a regular coffee cake!” And one would be correct. Our family does not consume coffee, so we never called it coffee cake because that name did not seem to relate at all. We called it Breakfast Cake, because the swirly designs were as sweet as frosting. For our family, the smell of brown sugar and cinnamon reminds us of home, mom baking in the early morning, and birthdays.

The Recipe Cake: 1 1/2 cups flour 3/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/2 cup milk 1/4 cup vegetable/canola oil Whisk the above ingredients together until smooth and pour into a 9x9 greased pan. Sprinkle topping crumble over top and bake at 375 degrees for 25 minutes.

Topping: 1 tablespoon butter, melted 1 tablespoon brown sugar 1 teaspoon cinnamon

INGREDIENTS 2 lbs of enriched sweet dough 6 tbsp almond paste

Raspberry Almond Star Bread

1 tbsp all-purpose flour 2 tbsp sugar 1/2 tsp almond extract 2 egg yolks Pinch salt 1 cup raspberry preserves (or as much as you would like) Egg wash (1 egg white mixed with 1 tbsp water) Decorator sugar Powdered sugar

DIRECTIONS Step 1, Almond Filling: In a food processor, mix together almond paste, flour, sugar, almond extract, egg yolks, and salt until it is a smooth paste.

Step 2: Divide your enriched sweet dough into four equal pieces, dust with flour, and shape them into balls by stretching dough around the bottom. Let the dough rest for about 20 minutes.

Step 3: Roll out dough balls into four circles about 10 inches wide.

Step 5: Place one dough round on a piece of parchment paper

MORGAN JONES Raspberry Almond Star Bread is a holiday tradition in my household. With its beautiful star shape and its light dusting of powdered sugar, it’s the perfect winter treat. My father and I first discovered this recipe while trying to combat the ever-present problem of not wanting to make real food the morning of the solstice. On the solstice, gift giving and opening always takes priority over making food, so by the time my family realizes that we are hungry, we don’t want to make a huge fancy breakfast.

One day my dad brought up this issue and he and I decided to come up with a solution. While researching potential recipes, we realized that this dish had to be three things: It had to be able to feed at least nine people, it had to be just as good when eaten the day after it had been cooked, and it had to have a festive feeling. Star bread was, of course, the perfect solution. This Swedish bread can be cut into 16 slices, it can be prepared the day before and stored until breakfast the next day, and it has a shape that is reminiscent of a snowflake and a dusting of powdered sugar that always makes something look winter-y.

The practice of making star bread has always been spearheaded by my father. He sees it as a creative dish, therefore he loves making it. For him, the kitchen, especially around the holidays, is a place for experimentation and creativity. I am usually the one who is recruited to serve as his assistant, either providing help with the baking, or being the one who finds the cheesy holiday movies that he likes to have playing in the background while he bakes. Both tasks are equally important in his eyes and I am happy to help with either one. While waiting for the bread to rise and while waiting for it to cook, my parents and I will usually tie ribbons on presents and let the smell of sweet bread fill the house.

The consumption of this food is an unintentionally organized process in my family.

Even though we never established formal rules about the size of slices, or the plates that they should be served on, these things developed naturally. While star bread can be pulled apart into eight pieces, plus the middle section, my family instead chooses to cut it into slices like a pizza, with 16 slices that are all a similar size. This was done so that no one person gets the nice gooey center while the others are stuck with crust-heavy pieces. These slices are then served on our dessert plates with a side of raspberry preserves or a raspberry sauce. Once these are served, my brothers tend to consume them with their hands, enjoying the slight mess that the filling creates, while the women in my family tend to eat it with a fork, minimizing the mess.

While this tradition could have been developed in any circumstance, I think that for us, this tradition sprang from the massive life change that was leaving religion. While leaving religion, the holidays were a hard time of figuring out what types of traditions we should leave behind and what we should keep. My family did a massive overhaul of every single tradition that we had, and it ended up with many new things emerging. The restructuring of all our holiday traditions ranged from changes of diet, to changing the day that we celebrate the holidays on. With a loss of old, religion-based traditions, we felt the need to restructure the holiday and create new secular traditions, and an effective way to accomplish that was to make the new traditions food-based. I think that this practice is an unintentional way of performing this aspect of our family culture, and it is also not easily deciphered by others. This tradition has a very personal meaning, even if it was not invented with that reason in mind. My father would say that he saw a need for food on the Solstice and filled it, but I suggest that the need for new family traditions during the holiday was the real reason why this tradition has stuck around so effectively.

DIRECTIONS Step 6: Top with 1/3 of the almond filling, then 1/3 of the raspberry preserves. Cover with next round and repeat with the next two layers of dough.

Step 7: Place a 2 1/2 in. biscuit cutter in the center of the dough and press lightly to make an indent, but not a full cut, or just leave the biscuit cutter on top as a guide.

Step 8: Use a pizza cutter to cut 16 identical slices from the edge of the biscuit cutter to the edge of the dough.

Step 9: Twist two of the sections toward each other with two rotations, then pinch the two sections together at the end to form a point. Repeat all the way around.

Step 10: Loosely cover and let rest for 90 mins.

Step 11: Press edges together one last time and brush the top with an egg wash. Sprinkle decorating sugar on top Step 12; Bake for 25-30 mins at 350°F until golden brown and set.

NOTE

These photos are not my own. Credit for these images goes to crockpotladies.com and annabanana.co. The original, unmodified recipe is from redstaryeast.com.

Step 13: Allow to cool Step 14: Dust with powdered sugar.

Christmas Bread

DIRECTIONS 1. Squeeze 1 orange for dough in

INGREDIENTS

a bowl. Save peelings for

10 lbs flour

2. Boil 8 cups of water with

flavor water.

1 dozen eggs

cinnamon sticks, cloves, anise

1 lb salted butter

seed, coriander seed and

5 cups sugar 6 cups milk 5 pkg yeast 1 tbl salt juice from 1 orange 2 sticks cinnamon

orange peels until decrease to 4 cups of water. And then let cool to luke warm.

3. Scald 6 cups of milk. Add butter and sugar, stir. Cool to warm 4. In large bowl, 3 cups hot tap

10-15 cloves

water, stir in 1 cup of sugar

2-3 tbl anise seed

until dissolved, add 5 pkgs of

1 tbl coriander seed or

yeast and let dissolve until

2 tsp ground coriander peelings from one orange

bubbly. Add 2 to 3 cups flower, and beat until smooth.

Add cooled flavored water and 3 cups of flour, beat until

smooth. Add milk, salt, orange, juice, and eggs, beat until smooth. Keep adding 2 cups of flour, until beater can

CONTEXT This recipe as been in my family since I can remember. As in the name “Christmas Bread”, it is

not mix anymore. Then, add

something my family and I make

flour and mix with spoon until

during the holidays and consume

forms soft ball of bread. Put

during the holidays. It is a recipe

ball of bread on flour counter,

passed down from my mothers

knead in flour until dough is

side that is probably the most

slightly sticky to touch, and

delicious bread ever. My mother,

feel elastic. (Divide dough, so kneading is easier.

5. Grease 2 bowls, divide

grandma, and sister make this seasonal delight. Which is a whole day worth of work. It is not only an item we consume as a

dough and let rise (double the

family but gifts for close friends,

size), form loaves for pans (let

family, and neighbors. Christmas

double in size).

bread is best in the morning for

6. Bake 350. Check bottom for

breakfast. You put it in the

golden brown let cool.

toaster until golden brown and simply butter it. But no one judges if it is a midnight snack, it is just too yummy. It is more than just bread, it helps bring family and friends together to celebrate the wonderful times of the holidays.

Christmas Breakfast Rolls

DIRECTIONS

INGREDIENTS

8 servings

40 minutes

1 bag of 36 Rhodes rolls 1 stick of butter 1 box of vanilla or butterscotch pudding mix

1. Cut each of the uncooked Rhodes rolls into 2 to 4 pieces.

2. Melt the butter in a bowl in the microwave and set aside.

3. Open the pudding packets and pour the pudding mix in a bowl.

4. Take a piece of the dough and roll it first in the butter and then in the pudding mix and place into a Bundt cake pan.

5. Fill the pan about half way and let it rise before cooking at 350*F for about 24 min. Be careful and keep an eye on it or else the top layer will blacken into charcoal.

HISTORY AND TRADTITONS

Christmas Breakfast Rolls Christmas morning is a time of orderly chaos where roles are reversed and kids are waking the parents in the morning. There is much to do and so very little time to do it, like how do parents get their kids to eat a healthy meal instead of all the candy canes and chocolate they found in their stockings? How does Mom know that the only healthy-ish thing her kids are going to eat that day will be the single orange? Or will she find it crushed or as a forgotten husk under the couch cushions in February?

There is hardly time to keep kids in order long enough to visit family members, so say goodbye to a regular breakfast of eggs and bacon. Besides, they might not eat that anyways.

In my family, Christmas breakfast was Dad’s job when we were little. He normally stayed out of the kitchen, but Mom was the only one who knew which gifts went to which child and she needed to finish wrapping. So when Mom went to their room on Christmas eve with rolls and rolls of wrapping paper, tape and scissors, Dad would get out the bag of Rhodes rolls and start slicing the frozen mounds into nearly severed pieces. Then one year he got all of us kids helping in a needlessly complicated and elaborate assembly line filling the Bundt cake pans. Once all the rolls were gone along with the supply of butter and pudding mixes, we wrapped the top in saran wrap and stuck them in the fridge with the reminder that whoever woke up first needed to put them on the counter in the morning. At this point it is a delicious and easy thing to make and share as a family. It tastes good no matter which flavor you use. You do have to keep an eye on it when it is in the oven as it tends to earn a top layer of charcoal if left for even just a little too long, but is always worth it as it tears apart easily to reveal sticky, golden layers of deliciousness inside.

Tyler Gordon

Directions 1-Take two frozen waffles of your choice and toast them in a toaster to your desired level of crispiness 2-Take one waffle and spread peanut butter on one side 3-Take your second waffle and put your choice of hazelnut spread on one side 4- Finally take both waffles and put them together forming a peanut butter and nutella Eggo sandwich.

Context Raise your hand if you have ever chosen a few extra minutes of sleep over breakfast before.

College students, I'm looking at you. We’ve all been there. You were up into the early morning studying for a big exam and only made it to bed a few hours before you had to head to your classes for the day. You’ve just closed your eyes when your alarm goes off and you've got to get ready. This time however, you know that if you skip breakfast you can get a few more minutes of sleep and so you do just that. Fast forward and now you’re in class with your stomach growling

and those 10 extra minutes of sleep didn't help at all. Like all of you I used to do this on countless occasions until I created the all mighty Eggo breakfast sandwich. A meal that even Eleven couldn't turn down. The beauty in this recipe is that half the prep time is toasting the waffles.

Hands off time that can be spent getting dressed, putting your shoes on, packing your bag, or so many other things necessary to get ready for class. After that you quickly spread on the peanut butter and nutella, grab a paper towel and now you can eat breakfast while you head to class. Once again multitasking for maximum time efficiency. Lastly not only does it have on the go capabilities but the peanut butter means you gym goers can get your protein in! Talk about health and fitness! Now do those extra few minutes of sleep ever help all that much? Not really, but now you at least don't have to go hungry as a cost. Upon discovering this amazing sandwich I take care to always have Eggos in my freezer for the odd day that a few extra minutes of sleep is just too good to pass up on. So take it from me, don't skip breakfast when you can make an Eggo sandwich.

Ma’s Waffles Breakfast

By Lauren Payne Ingredients: 2 c flour 2 tbsp sugar 1 tbsp baking powder 1/2 tsp salt 2 c milk (scant) 1/3 c oil 2 eggs (separated) 2 tbsp cold water Optional: add chopped pecans to batter before baking Directions: 1. Beat egg whites and cold water until stiff. set aside.

2. In a separate bowl, combine dry ingredients.

3. Stir in egg yolks, oil, and milk.

4. Add extra milk or flour if necessary to make batter the consistency of pancake batter.

5. Fold beaten egg whites gently into batter.

6. Bake in waffle iron.

Behind the Recipe: My grandmother, Una Payne, began developing her waffle recipe when my dad was in high school. She would make waffles almost daily, to get feedback from her kids. Sometimes she would include whole wheat or other ingredients, but eventually, she settled on this recipe as the best version. My dad and his siblings each see this recipe as a tie to their mom, and they have continued to make it for their own families and pass the tradition down to their children.

While I was growing up, we would eat “Ma’s Waffle’s” nearly every weekend, either as a Saturday or Sunday brunch. It’s the first recipe

that I remember my dad making consistently, and each time he made it, he was very proud and happy to share part of his history with his family.

As my siblings and I got older, we each reached the age where we were taught to make the family waffle recipe and even quizzed on knowing the recipe by memory. Outside of weekends, we would only make waffles on special occasions, typically when a guest was staying with us.

Now that my siblings and I have all moved out of our parents’ home, waffles are reserved for any occasion when we are all together. While we all enjoy waffles, tradition is really the reason that the sweet carbs have remained a fixture in our lives.

In the Payne household, there are specific ways in which waffles are consumed. We utilize creative eating by carefully pouring syrup in each divot of the waffle, slowly drawing an “s” shaped pattern back and forth until the entire thing is saturated.

Then, the waffles are cut into perfect squares to make single bite sized pieces. We are also very careful about making sure that the waffles do not lose their crispiness before consumption by sitting on a plate and getting soggy. If we aren’t immediately eating them, we carefully prop them so that they stand upright against our cups until we are ready to eat.

Though the waffles are inherently delicious, I believe that they have truly stayed popular among our group because of the positive memories and emotions that we associate with them. They have become a point of pride in our family, and we all firmly believe that our waffle recipe is superior to anyone else’s. Because making and consuming waffles is not necessarily quick or easy, this recipe shows that our group enjoys eating as a means of spending time interacting. It’s a recipe that brings our family together to spend time laughing around the kitchen table.

Picture: https://www.bunsinmyoven.com/hootenanny/

Hootenanny Breakfast

6 servings

DIRECTIONS

1. In a 9x13 pan put 6 Tbs 25

of margarine. Cook until it is hot and sizzling at

INGREDIENTS 6 Tbs Margarine

425 degrees.

2. Beat in a bowl: 6 eggs, 1

6 eggs

c. flour, 1 c. milk and a

1 c flour

pinch of salt.

1 c milk pinch of salt

NOTES I always eat this with syrup and powdered sugar but it is also very good with different fruits such as strawberries. Also It might not look like it but the dark brown pieces are the tastiest so I would go for the corner pieces if you have a chance.

3. Pour into hot sizzling butter and cut through mixture with a knife.

Return to oven and cook 15 to 20 minutes.

Why Hootenanny?

Hootenanny, also known as

best pieces (the corners) before

German Pancakes, has been a

my siblings could. It got to the

family favorite for as long as I

point where my mom had to

can remember. It originated

start tripling the recipe because

on my dad’s side of the

we ate so much in one sitting. I

family, and he grew up eating it. I am not sure how long it has been in the family before that or even how it came into the family, but I do know that it is a very well-loved recipe.

Although it came from my dad’s side of the family as children, my siblings and I loved it so much that my grandma on my mom’s side

believe that this recipe has stayed so prevalent in my family not only because it’s absolutely delicious but because it’s very easy to make and only requires a handful of ingredients that most people have on hand anyway. Although we have made this recipe for a long time it is not one that is specific to our family, a simple Google search would probably

asked for the recipe so that

bring up the exact one. But this

she could make it for us too.I

recipe is one that my family

have very fond memories of

cherishes, and I can’t wait to

waking up to the smell of my

make it for my own family in

parents or grandparents

the future.

making it and rushing to the table to claim the

PANNAKAKOR SWEDISH PANCAKES

BY CAROLINE WEINDORF

INGREDIENTS Mix Together: 3 Eggs, beat ‘til thick and lemon colored 1-1/4 c. Milk, stir into eggs Sift Together: 3/4 c. Flour 1 T. Sugar 1/2 t. Salt

DIRECTIONS Add the sifted ingredients to the egg and milk mixture. Beat with a whisk until mostly smooth, but be careful not to over-beat.

Pour 1/4 cup into moderately hot buttered skillet.

Tip skillet to spread batter evenly to make a thin coat.

Flip pancake over when underside is very light brown.

Roll and serve with butter and (berry) syrup.

This recipe comes from my great great grandma, Caroline Weindorf. She immigrated as a teenager from Sweden to Utah. She brought very little with her, but she did bring her love of cooking and her trusty Pannkakor cast-iron skillet. Svenska Pannkakor, or Pannkaka for a singular pancake,

translates to Swedish Pancakes. Caroline’s recipe and skillet have been

passed down through the generations. I grew up cooking with my grandma and I learned this recipe from her just like she had learned it from her grandma, Mormor Caroline! Out of the many recipes, I have learned to cook from my grandma over the years, this one is my favorite.

I remember the first time I made this by myself. I had grown up watching and helping my grandma make it and the day finally came when she decided I was ready to do it all by myself.

I was so nervous about getting it right and not making the batter lumpy or otherwise ruining the pancakes but under my grandma’s watchful eye, only the first one was ruined. We were both so excited when I presented the plate full of golden delicate pancakes, and I was just about giddy as she insisted we break out the fancy berry syrup, and take pictures of it because I had done such a good job.

My grandma lived close by so sometimes when I didn’t want cereal for breakfast sneak over to her house to make these pancakes with her. I had a blast every time and the memories I made with my grandma with all the cooking I did with her, but especially with these will be memories I cherish forever. Swedish Pancakes mean home and they mean comfort to me. They remind me that something doesn’t have to be complicated or expensive to be special, and that you don’t need a special occasion to make any occasion special.

Desserts

Jameson Bullen

Banana Oreo Malt Milkshake

Dessert

Ingredients: 4 large scoops vanilla ice cream 1 1/2 cup milk 2 tbsp. malted milk powder 2 bananas 4 Oreo cookies

Instructions: Put all ingredient in a blender Blend until ingredients are thoroughly mixed

When my siblings and I visit our parents, our dad still makes these milkshakes for us and they remind us of when we were kids. When I moved away from home for school, I took the recipe with me and have made it for my friends and roommates many times. I’ve continued the tradition of making these milkshakes for game nights, movie nights, and other activities with my friends. I also sometimes make these milkshakes

for myself when I’m feeling particularly homesick because I have many good memories of my family Serves 3-4 associated with them. I think the recipe has remained in my family because, in addition to I learned this recipe from my dad who can’t being delicious, it carries a lot of nostalgia and remember where he learned it, but he likely reminds us of having fun together and enjoying learned it from his parents. When I was growing each other’s company. The preparation of the

Context:

up, my dad made these milkshakes for dessert after dinner on Sunday evenings for special family occasions, usually movie nights or game nights.

My siblings and I spent many evenings playing Monopoly or watching a movie and eagerly waiting

milkshakes is also reflective of the gender roles in my family. My mom almost always cooked dinner every day, and when my dad made food, it was usually some kind of dessert like milkshakes.The difference in foods prepared by my parents reflects

for our dad to finish blending so that he could pour the differences in their roles, and reinforces my us each a glassful. Spending the evening sipping dad’s role as the “fun” parent.The tradition of on a milkshake while having fun with my parents eating these milkshakes while doing things and siblings was the perfect way to end the together illustrates the closeness of my family and weekend before returning to school on Monday. that we enjoy spending time together.

Honey Taffy Cook Time- 1 Hour 30 Minutes

Ingredients

½ cup honey 2 cups white sugar ½ cup water 1 Tbs butter Dash salt Vanilla or lemon extract

Directions In a saucepan combine the honey, sugar, water, butter and salt. Bring mixture to a boil; boil to hard crackle stage and candy turns a darker color. A candy thermometer is recommended.

Remove from heat and add vanilla or lemon to taste. When candy is cool, stretch and cut into pieces. Wrap in wax paper.

Personal Connections This family recipe was originally created by my Grandma as she made it for her children. As they grew older they were eventually roped in and quickly became experts in the art of taffy making. For my dad and his siblings, making honey taffy was a Sunday tradition as my Grandpa would take the candy to work the following week and hand it out to his students.

Despite the early passing of my Grandma, my dad and his siblings were able to keep the recipe alive and well due to their involvement in the process. For me and my siblings our introduction to honey taffy was much the same as our dad’s.

It was originally given to us from our aunt, one of the foremost experts, already pre-made as a Christmas gift. Once the stash had quickly diminished it was evident that honey taffy was a must for future holiday seasons. As the holidays came and went honey taffy quickly went from a gift to a family activity. Like our dad before us, we got old enough to learn the recipe for ourselves and keep the tradition alive. I now have many fond memories of making taffy together during the Christmas holidays.

Moments such as fighting over who got to lick stretching knives or sneaking handfuls of the little candies under my pillow when the supply was running low and I wanted to make sure I got every last piece I could. These are the types of memories that I hope I can create for my future kids as I plan on passing down Grandma’s recipe, just like my dad did.

Logan Jones

Chocolate Peanut Squares Desert, comfort food Ingredients required: • • • • • •

1 ½ cup light corn syrup 1 cup sugar 1 cup brown sugar (packed) 1 cup peanut butter 2 cups cornflakes 1 can (12 oz) salted peanuts

For the topping • • •

2 cups (24 oz) milk chocolate chips 3 tablespoons peanut butter 2 tablespoons shortening (Crisco)

In a 3-quart saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Continue to boil and stir for about a minute and then remove from heat. Add peanut butter and mix until texture is consistent. Stir in the cornflakes and peanuts and once incorporated, press the mixture into a greased cookie sheet (preferably a size of 15x10 inches and having sides). Now for the topping use either a microwave or a double boiler (double boiler is preferred). Melt the chocolate chips, peanut butter, and shortening together.

Stir until consistency is uniform. Then pour the mixture over the top of the peanut butter cornflakes in the cookie sheet and quickly spread evenly. Then cut rows and columns in a 6x8 pattern, even through the soft chocolate. It will eventually melt back together but it is good to have the cuts there before you place it into the refrigerator. Once the chocolate has set from being in the refrigerator, cut again after leaving them

out in room temperature for about 15 minutes. From there, serve and enjoy!

This recipe was one of the many that my late grandma (on my father’s side) had written up. She was known as “cookiemonster-grandma” from her ability and eagerness to cook desserts and other baked goods. She passed away when I was around 8 years old and growing up in Utah, I rarely visited her in California where she was born and lived out the rest of her life. To my knowledge I have always believed that cookie-monstergrandma had thought of the recipes herself. I’ve failed to ask where she came up with them yet, having the belief that she was the creator of the recipes really cemented the idea that she truly was a cookie connoisseur. Even though she has passed on I feel as though I can visit her whenever my dad prepares one of her delicious dessert recipes.

1. Most accurate depiction of my grandma

My dad (Craig) is the person who exclusively cooks the recipes written by my grandma. I’ve never seen my mom or any of my siblings attempt to prepare one, so it has become an accepted fact that my dad is the sole proprietor of the recipes. None of us challenge that role either. We all know that he loved his

Logan Jones mother dearly, so it can be assumed that cooking the food she took so much pride in enabled him to connect to his mom.

Although my dad is the only one who bakes the cookies, we are all beneficiaries of the recipe. Seldom does Craig not share his snacks, for cookiemonster-grandma was a caretaker of all.

She welcomed any person in or out the family and made sure they tried her cooking. Craig is a caretake as well, and I believe I take after him too.

2. First layer

treat cravings. Although we love our sweet treats, we don’t go overboard.

Meaning we are not always eating junk food or stuffing our faces with the most sugar loaded item we can find. Rather, we regulate our dessert intake and usually save those kinds of foods for special occasions like birthdays or parties. My sister is the one who likes to cook desserts most often found on TikTok or Instagram and she prepares them once everyone is visiting our parents. To me, dessert foods provide a common ground for everyone in my family to enjoy themselves and share in some nostalgic feelings of when life was simpler. Even though I have never known cookie-monster-grandma’s real name, it was never the most important thing about her, the stories of her cooking and the community she created through it is more than just a name.

3. Before second layer

Originally cookie-monster-grandma had her recipes accommodate many people, but now that most everyone has moved away, the original recipes have been reduced for smaller groups. When it comes to eating the food, it’s done at one’s own leisure. There are no rules for how or when it should be eaten, only that it tastes best when freshly made.

Looking at the eating patterns of my family today, I can see a direct influence from grandmas cooking with how prevalent treats and baked goods are in our diet. My whole family loves to have treats from cookies, cake, ice cream, to chips and other savory food items. We like to enjoy our food and especially select the items that will indulge our

SIDE DISHES

Grandma’s Home Made White Bread Genres: Main Meal, Dessert Written by: Sadie Olsen

INGREDIENTS

10 cups bread flour 4 cups hot tap water 3 T. each yeast and sugar 2 rounded tsp salt 1/4 cup oil or melted shortening DIRECTIONS

Put water and half of flour along with all remaining ingredients into a stand mixer bowl.

Mix well. Let stand 10-15 minutes until it becomes bubby or rises a bit. Add remaining flour until the dough clears the bowl.

Put into greased bowl and put in draft free spot and let rise until double. Mix down, let rise a second time. Make into bread loaves, put into greased bread pans, let rise, bake at 375 to 400 degrees for 35-40 minutes.

EXPLANATION

This recipe has been in my family for a very long time. It is a modified recipe that my grandmother and her sisters got from their mother.

My father usually makes this bread for Sunday dinner for my immediate family. It is most often consumed in slices with butter or jam on top, but it can also be made into sandwiches or into bread milk.

Bread milk (my parents insist that it is called bread and milk, but my siblings and I all call it bread milk) is a food that exists on both sides of my family, but I haven’t met anyone else who has heard of it before. To make bread milk, you need to have good homemade bread, preferably white bread.

You can make this with store bought bread, but it won’t be as good. Pour yourself a glass of milk, and then rip up the bread into pieces and put that in the milk. Drizzle some honey over the top and mix it all together, and then eat it. You first eat the bread with a spoon, and then you can drink the milk to finish it off.

This recipe has remained in my family because it is a simple recipe that can be used in a variety of situations. In a way, it does intentionally perform an aspect of my family’s identity, because it is a recipe that is specifically from my grandma, but it also is just a bread recipe that we use. My father has gotten into bread making as a hobby, and as such this bread has become more of a symbol of our family’s

identity than before. It is no longer our family’s go to bread, so baking it has become more intentional.

This foodway demonstrates that my family enjoys utilizing food in many different forms. We eat bread in a variety of ways, most of which are normal, but some, like bread milk, are less so.

We find ways to use the food we have in new and interesting ways. It also shows that we like continuing traditions that involve food. This bread is one of many food traditions that have been handed down by my grandma, and we enjoy making a wide variety of them. The reason why this bread is special has less to do with the actual food and more the family traditions surrounding it.

Cornbread 8x8 pan

20 min Ingredients:

- 1 cup Cornmeal

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1 cup Flower

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¼ Cup Sugar

4 tsp Baking Powder -

½ tsp Salt -

Directions: 1). Grease pan, and preheat oven to 420 ℃ 2). Mix all ingredients together and bake for 20 minutes.

Tips and tricks: This makes an 8x8 pan. While the recipe may seem incredibly easy and simple, there are many little things that can be done to make the cornbread turn out even better. First, Grease the pan. If you use a cast iron pan, you should grease and preheat the pan in the oven while mixing the other ingredients. Then you pour the batter into the hot pan. This will make the edges more crunchy. On top of this, if you let the cornmeal sit for 5-10 min in the milk before mixing in the rest of the ingredients, it will make the cornmeal less gritty.

Context: I realize it is simple and inelegant, but this recipe has a special place in my heart. Growing up, my family was very poor. Often it was much cheaper to make our own bread than to buy it from the store, and as a result almost every

1 Egg

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1 cup Milk

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¼ cup oil

meal was made from scratch. I remember helping my mother make this cornbread often, mainly to go with a large bowl of scratch chili, but also with butter and honey as a sweet treat.

As I understand it, it was a similar story for my grandparents on my mothers side. And while it may not be the flashiest meal, it is consistent and reliable, and it is tasty as well as filling!

Tradition: This meal was often prepared just for a single family, and it was often made with the intention of keeping the family fed for an entire week.

Several pans of cornbread would be made, to go along with a massive pot of chili. And while these are the memories I remember most, it was also used to entertain large family gatherings, as the dish could be endlessly remade, and eaten in a variety of ways so as to please everyone. I remember that my favorite method was to dip the cornbread into my bowl of chili, which would leave crumbs of bread in the chili while also adding some kick to the more sweet cornbread.

WHOLE WHEAT BREAD Grace Haroldsen

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9 cups whole wheat flour 2 tbsp + 2 tsp yeast 2 tbsp salt ¼ cup oil 5 ½ cups warm water 1 cup honey 3 tbsp lemon juice

Stir together the flour, yeast, and salt.

Then add the oil, water, honey, and lemon juice. Start kneading the dough and knead in an additional 3 cups of flour. Form into loaves and put into greased loaf pans. Let rise in the oven. Bake in the oven at 375 degrees until golden. Let sit for 10 minutes.

FOODWAYS This recipe was made by my paternal grandma. My dad grew up eating it and she always had bread when we would visit her. My dad, and all my siblings and I absolutely love it.

Because of this it was often requested to be made in our own home. My mom was usually the one to make it when we were little. Occasionally my older sister and I would help. My mom wasn’t the biggest fan of it but she still made a few loaves maybe every month. The best ways to eat it are crumbling it up into pieces and eating it with milk and honey or slicing it, warming it up, and eating it with butter and honey. Having bread with milk and honey is something that a lot of people find strange but that’s how my dad always ate it as a kid so it never seemed weird to us and it’s actually very good. I highly recommend trying it.

As we got older, my mom would make it less and less, despite my dad always claiming he wanted it. My dad never has made the bread and neither have any of my siblings besides my older sister and I. About six years ago, I made a bunch of loaves for my dad for Christmas about a week in advance. I froze them and then on Christmas Eve I wrapped them and put them under the

Christmas Tree. While we were unwrapping presents the next day, my dad was ecstatic when he opened the first one. I was happy I found something that actually got a reaction out of him because he is so hard to shop for. There were about six loaves in total and every time he unwrapped one after the first he would say, “It’s a Christmas Miracle!”

Even though I’m sure he knew what they were before he unwrapped them.

(They’re pretty hefty.)

Every year since then, my mom and I will make bread for my dad for Christmas while he’s away. He works with cows and calving season starts in December so it’s usually easy to find a time. Although the bread smell always lingers and my dad will come home and say something along the lines of “I wonder what that could be?”

All the while looking very excited. He always says, “It’s a Christmas miracle!” when he opens them. After we finish opening presents, we usually all have bread and milk and honey for breakfast. Except for my mom, she still doesn’t like it. And we’ll have enough bread to last at least for a week.

This food has remained a staple for our family because we all really love it and its tradition now to have it only around Christmas. I think it makes it more special to only have it once a year but I’m sure none of us would complain if we had it more often. I think its origins say a lot about my dad’s family. He has seven siblings and they were pretty poor growing up. They also grew up on a farm (as did I) so I’m sure it was a cheap and quick, once it's made, way to feed a bunch of kids. I think it also is a point of pride for the Haroldsen family as a whole. Everyone on my dad’s side of the family really enjoys whole wheat bread and it's often a conversation topic when we’re at family reunions. Everyone talks about how nostalgic it is.

Mom’s Crockpot Collard Greens Servings: 1

Prep time: 10 min

INGREDIENTS 2 - 10 ounce packages of sliced country ham 8 cups collard greens (ribs and stem removed; cut into 1" strips) salt & pepper to taste 4 cups water Apple and/or raspberry vinegar

Cook time: 3-6 hr

DIRECTIONS 1. Rinse collards thoroughly 2. Tear away leaves from center stem, throw stems away 3. Stack several leaves on top of one another; roll stack up from point to point 4. Holding rolled stack, use scissor to cut 1” sections of roll 5. Repeat till all collards cut 6. Pour water into Crockpot 7. Layer greens, ham, salt & pepper into crockpot 8. Cover and cook on LOW for 6 hours or on HIGH for 3 hours 9. Stir halfway through cooking 10. Serve with apple vinegar or raspberry vinegar

The Southeastern United States is known for its food. Most popular among them is none other than collard greens. Collard greens made their way to the United States from Africa by way of the Atlantic Slave Trade, and have been a staple of soul food ever since. Collard Greens are traditionally served as a side dish to any meal and usually cooked with country ham and served with apple cider vinegar.

Collards have been a staple in my family for as long as I can remember. We would have them all the time, for any occasion. Whenever we had them, my mom always made them and it would be an all-day event. She would wake up early to get the leaves prepped by removing the stems and cutting the leaves. The collards would then be placed in the crockpot to be cooked for the next 6 hours. This would typically be happening while the rest of us are busy with our day, so when we come home, we walk in to an amazing aroma of nearly cooked collard greens.

Dinner has always been more about spending time together than eating for my family. We use the time to talk, laugh, and bond over the happiness we share and the memories we make with each other and our friends. It’s because of this that my mom is willing to spend so much time cooking a dish that she knows won’t survive more than ten minutes at the table.

The dish of collards itself does not have a heavy influence on my family. However, the gathering to eat dinner and be with each other is a heavy influence for us. Family is one of the most important values to be found in the South so we truly value our time together at dinner.

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Mills Ellenberg

Traditional Guacamole INGREDIENTS

DIRECTIONS

6 avocados 2 jalapeños 1/2 onion salt to taste 2 limes juiced 2 garlic cloves

1. Dice onions, garlic, and jalapeños.

2. Peel and pit the avocados and put them in a large bowl.

3. Mash avocadoes thoroughly 4. Add diced onions, garlic, and jalapenos and mix.

5. Slice limes in half and juice to mixture.

6. Add salt to taste.

7. Mix thoroughly.

I remember the first time I tried “good” guacamole. I was in California at a street market and my dad bought my sister and I some chips and guacamole to hold us over until we could get some real dinner. I remember biting into that first guacamole filled chip, and being surprised that what I was tasting was not what I had previously experienced.

It was light, fresh, beautiful in color, and pact with flavor. I was so excited to have found out that I did, in fact like guacamole, that I didn’t take the time to wonder why it was this specific guacamole that I loved, and all of the others I had tried were unappealing to me.

My next significant run-in with guacamole happened many years later when I was serving as a religious missionary in a small town in Oregon. In Oregon I met a man from Jalisco, Mexico named Juan with whom I became very close. He would often invite me and some of the other missionaries over for dinner, because sharing the food from his pueblo was his passion. Juan didn’t just want to make food for us, but it was also important to him that we learned how to make the food ourselves.

One of these foods was guacamole. I remember how he instructed us from which stores we can and cannot buy our ingredients. He had us dice and redice onions so they could be the perfect size. We mashed the avocados one way and then mashed them another. So much care was put into the guacamole process, and by the end I could see why.

Tasting that guacamole was just like that first time in California.

I realized that the reason it was so good was that this was a tradition that has been passed down and changed and loved for years. Juan told me that I needed to make the recipe my own, and so I’ve gradually changed it over time to make it more what I love in a guacamole. I always make sure I use flavorful ingredients and chop them just the was Juan taught me.

Since these experiences I have tried countless different kinds of guacamoles.

Everyone’s guacamole is different and represents a different part of them. The word in Spanish literally just means ‘ground up avocados” so there is so much artistic liberty that can be taken. The important thing is that it is made with care. I love sharing my guacamole with others because that is why Juan taught me to make it