Thanks to Barbie Carson of Franklin, Virginia for this creative recipe! Baking brownies doesn’t get much easier (or tastier) than this.
While this recipe does not have the same heritage and tradition as my grandmother’s German Coffee Cake, which I make for Christmas every year, it is much easier to make. I made the sour cream version for Thanksgiving this year to test it out before Christmas! My father and brother could not decide which cake they liked better, so they asked me to make one of each next time. We’ll see about that! : )
Preparation Time: 40 minutes
Baking Time: 1 hour
Aunt Jaymie’s Tips:
Use an angel food cake pan, greased & floured, that has a removable bottom.
There are days when you don’t have time to prepare a loaf of bread from scratch and that’s when high quality mixes can be a blessing. Trader Joe’s has some of the best bread mixes I have tried and I often pop a loaf in the oven when I need a break from homework or just want something to snack on. All you have to do for their pumpkin bread is add eggs, oil, and water to the mix, pop it in a pan, and you’re done. Your friends will never know you didn’t spend hours in the kitchen waiting for the dough to rise. This particular mix is only available in the fall, so stock up on it! My roommate Michelle suggests eating a warm slice with a glass of milk. Yum.
Preparation Time: 10 minutes
Baking Time: 55 to 60 minutes
Pumpkin bread with homemade glaze.
Trader Joe’s Baking Tips:
One of my culinary goals this summer is to expand my repertoire of pie recipes. You might think that with all the family recipes on this website I would have easy access to a recipe for strawberry rhubarb pie, but not so! After much Google-searching, I finally found the one you see below. I almost tried a recipe from Martha Stewart’s catalog, but did not feel like spending 6 hours preparing a pie. This recipe is quick, simple, and the orange zest adds a pleasant tangy flavor. I suggest making strawberry rhubarb pie in early summer when rhubarb is ripe and available in many major supermarkets.
Preparation Time: 40 minutes
Cooking Time: 35-40 minutes
* You may make your own crust or buy a prepared one. You also have the option of creating a lattice-style crust.
Chef’s Tip:
If the pie comes out runny, pop it in the refrigerator overnight to allow the ingredients to solidify.
Chocolate Chess is another Southern pie. This recipe is originally from my paternal grandmother Inez who died long before I was born. Although I never had the opportunity to meet her, I have enjoyed many of Inez’s recipes through Aunt Gail’s cookbook, No Matter What, Just Keep On Cooking!
Below, is the story behind this pie as told by Aunt Gail:
“When I was in high school, living on the Franklin Turnpike in Danville, VA, my mother made us this after-school treat every day. And every day, Tommy, Pam, and I devoured a whole pie…before dinner!* I can still remember anticipating it as we came home on the school bus. Pam wasn’t old enough for school yet, but we, out of the graciousness of our hearts, included her in this marvelous concoction! And my kids enjoyed it just as much when I carried on the tradition. (However, I didn’t make it every day)!”
*Dad insists he and his sisters did not eat pie every day, but regardless of whose memory is correct, the story is sweet!
Preparation Time:
Cooking Time: 30 minutes
Chef’s Tips:
Grapenut pudding is my boyfriend Jason’s favorite dessert. I made this for him the first time he came over to my house for dinner. I also made him eggplant parmasan, his favorite meal. 🙂
Preparation Time:
Cooking Time: 45-60 minutes
According to the Ince Family Cookbook, Grandmama got this recipe in 1960 from another Cub Scout mother when Uncle John was a Cub Scout in Yokohama, Japan. At the time, Grandfather was stationed there in the Navy.
Whenever Mom made these brownies for me and Gabe as kids, she let the two of us lick the bowl. We drew a line down the middle of the bowl, but always argued over who got the bigger half. Mom decided that whoever drew the line didn’t get to choose, so we started taking turns with who drew the line. Then we fought over who got to eat the batter on the line. Mom would ask us “Who is going to take the high road?” and we’d both shout “Me! Me!” Exasperated, she would say “Neither of you is taking the high road” and left the room. Of course, we also fought over the beaters. The same saga occurred with chocolate chip cookies. Fortunately, we both grew up and do not quarrel over such things anymore.
Preparation Time:
Cooking Time: 25 minutes
A deliciously rich treat, Aunt Jaymie often brings these brownies to family gatherings and back in the day, she made them for her kids’ soccer games. If you are craving chocolate, this is the way to go.
Preparation Time:
Cooking Time:
Aunt Jaymie’s Tip: DO NOT OVERBAKE!
Mom was known in the Ince Family for her “famous chocolate chip cookies.” When she met Dad, this was the only thing she knew how to bake! In college, Mom used to make them for herself and one time, she got sick from eating all of the batter. I don’t recommend doing that, but licking the bowl and the beaters won’t hurt you.
I never managed to get the recipe from Mom, but Aunt Jaymie says that Mom simply followed the instructions on the back of the Nestle chocolate chip package. Her secret was adding extra brown sugar. The below recipe is from Aunt Jaymie, but it’s pretty close to how Mom made her cookies.
Preparation Time: 15 minutes
Cooking Time: 9-11 minutes
About one month before Mom died, Aunt Jaymie came up to Moody Beach in Maine to stay with us for two weeks while the Thompsons spent our last vacation together as a family. While Mom rested upstairs, Aunt Jaymie taught me how to make this peach cobbler and in the process, taught me a great deal of what I know about cooking today. Baking with Aunt Jaymie helped to create some happy memories in the midst of a difficult time. It is still one of our favorite recipes to make together. This cobbler is best if you make it in the summer when peaches are in season. The flavor will be much better.
Preparation Time:
Cooking Time: 1 hour
Fruit Mixture
Topping
Fruit Mixture
Topping
Final Instructions
Serving Suggestion
Best served warm with vanilla ice cream.
Chef’s Tip:
Aunt Jaymie and I remove the skin from the peaches before using. To do this easily, boil the peaches until the skin starts to fall into the water. Allow peaches to cool and gently remove rest of the skin with your hands. You won’t need a peeler.
Danielle's Recipes 