These are some of my favorite recipes from my mother's kitchen, other relatives,
friends, and a few that I've found on my own that I think are especially good. I'm
not providing an extensive list of recipes because there are plenty of other sites
out there that have many more recipes. If you are looking for recipe sites (complete
with reviews) go to my site
The Recipe Site Review
. The Home link below will also take you to the Recipe Site Review home page. I
have been redesigning this site a bit, so if you go to the
bottom of this page
there are some caveats, tips, and comments.
- These are easy to make, stay moist, and the taste is not overpowering. They
freeze well, too.
- One from my mother. An easy quick bread made in a casserole dish.
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- This is one of my mother's recipes ... don't know where it came from otherwise.
The bars do remind me of a Baby Ruth candy bar.
- A bit like a lemon soufflé, but not as light and puffy A recipe from
- A takeoff on the famous Dairy Queen Buster Bar -- mom use to make this one too.
- There are many carrot cake variations, but this is one of my favorites. The
pineapple and coconut keep it moist for days.
- Another from my mother. A nice use of fresh cranberries and a wonderful (fattening)
- A recipe my son, Eric, acquired at school. An easy recipe.
- This one comes from my mother's Aunt Ann. They taste good and are much easier
than the Rolled Sugar Cookie recipe below.
- Made with the chocolate mint made famous by Marshall Field's in Chicago. The
mints are now available through many of the stores owned by Dayton/Hudson Corporation.
- Made with a small amount of Grand Marnier liquor; a bit difficult and time consuming,
but worth it. People will rave about it.
Lemon Meringue Pie
- I think this came from the Chicago Tribune sometime in the late 1970's or early
1980's. If you're planning on serving it the same day, allow at least 5 hours
because it needs to chill for at least 3 1/2 hours.
Velvet Ice Cream
-- An old family favorite that my father used to make on those special occasions
when he brought out the ice cream maker. Unusual because most of the time when
you think of lemon in a frozen dessert, you think of sherbet.
-- Another cookie recipe with many variations. This one has peanut butter, oatmeal,
chocolate chips, and M&M's.
-- A little bit more work than the other Monster Cookie recipe, but they seem
to be a bit more moist. I got this recipe years ago from a summer intern who worked
with me at SPSS.
-- More difficult than most. These are wonderful if you can roll them thin enough.
I believe my mother got the recipe from either her mother or aunt. She has a beautifully
worn pastry cloth that's perfect for getting them thin.
-- From Mary "Sugar" Lukk one of my dear friends in Northfield, Minnesota (now
residing in Venice, Florida -- I'm jealous).
-- This one comes from the Kraft (Philadelphia Cream Cheese) site. I'm not usually
a big fan of their recipes because they're usually a bit sweet or heavy for my
taste, but this one is wonderful. A relatively light, but satisfying, cheesecake.
I found that I liked it with a bit more lime than the recipe calls for, but it's
good either way.
-- Wonderful cake recently found in Bon Appétit. The recipe has ground
ginger, crystallized ginger, cream cheese frosting ... what more could you ask
-- I think this is a classic from the 1970's. It's traditionally made in a 9 x
13 sheet, but I make it in layers and leave out the cherries, etc. that some recipes
call for. It's very similar to a pistachio cake I had in a middle-eastern restaurant.
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- My sister's recipe -- obtained when she lived in Amarillo, Texas. Serve with
a green salad and crusty bread.
- Easy to prepare - taste great -- from the Idaho Potato site.
- It's a long story, but to make it short ... some friends who lived in Northfield,
MN (until a recent move to Florida) had an annual "rib fest" competition
in their back yard for the past few years ... just among "friends".
This is a "no rules" competition, you can buy your entry from the local
rib shack if you think they'll win. Anyway after several 2nd place finishes, yours
truly finally came away the winner with this adaptation of a Bon Appétit
recipe (July, 2002). The glaze for the ribs is made from cherry cola, bing cherries,
and more. I know rib purists will cringe (I did), but I had to prove a point.
- This is from Bon Appétit (September, 1999). Obviously not a family recipe,
but this is SO good ...
with Dried Apricots, Prunes and Aromatic Spices
-- A really tasty brisket recipe from Bon Appétit (April, 2002). Even
if you think you don't like apricots or prunes give this a try. It has a
middle-eastern flavor, it's quite rich, and it comes out very tender. I liked
it with the Lemon Couscous with Peas and Carrots down in the Miscellaneous
Lamb Chops with Tomatoes and Mint Sauce
-- This recipe takes some time to prepare, but mostly it's marinating and pre-preparation.
These chops are wonderful although a bit expensive to make. The recipe came from
a restaurant in the Minneapolis area - Scott Kee's Tour de France and appeared
in the Star Tribune newspaper (1991).
-- First tried a version like this in Key West, Florida (unfortunately I don't
know the name of the restaurant since it was years ago). In fact, this recipe
is probably the one that my mother got from the cookbook she bought at the restaurant.
An unusual combination of ingredients -- ground beef, capers, green olive, and
-- Similar to a Reuben sandwich in a casserole. Try the
recipe below as one of the ingredients. As I recall this came from an old friend,
Patricia MacClarence, in Chicago.
-- My own variation on quiche. I had a couple of tasteless quiches recently and knew it could be done better.
& Sour Ragout of Lamb with Figs
-- Found in Bon Appétit nearly 20 years ago; a bit of a North African influence
I'd say. One of my very favorite lamb dishes.
Biscuit Bean Bake
- A classic "back of the box" type recipe, but I like it anyway.
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(or Poultry) Marinade
- A nice marinade for beef or poultry.
- Another from my mother. A nice light curry flavored fruit mixture. Make an excellent
side dish with ham.
- Some people call these Swedish pancakes. They are thin, but not as thin as a
crepe. Delicious sprinkled with sugar and cinnamon, then rolled up. My uncle used
to roll up sausages in them and put them in his pockets when he went hunting.
Lite Citrus Dressing
- This dressing, and the salad ingredients, is served at Kincaid's in Bloomington,
Minnesota. My mother obtained the recipe -- I'm guessing from the newspaper. The
dressing has orange juice concentrate, shallots, vinegar, etc. The salad has lettuce,
oranges, strawberries, toasted almonds ... even kids might like this one.
- The cloves and cinnamon in this marinade go very well with lamb.
Couscous with Peas and Carrots
- A nice fresh variation on couscous from Bon Appétit. Reheats surprisingly
- A good one that my mother used to make frequently. I'll have to remind her to
make it again next time I visit.
Root Vegetables with Thyme and Marjoram Vinaigrette
- Found this one in Bon Appétit (November, 2002). Even my teenage
son likes this despite the inclusion of parsnips and rutabagas. The mixture
of the sweet vegetables (yams and carrots) contrast beautifully with the
more savory ones (parsnips and rutabagas). Plus, you can prepare it up to
4 hours ahead and reheat it.
- Good for making the
above and good for salads, too. I believe this one is from Pat MacClarence in
- Good with round steak cubes - From Linda Talbot -- Chicago and environs.
- A bit strong for some tastes. A little goes a long way.
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may look weird in some browsers. If you don't like the font size, you can change
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The images used to construct the background for this page are from
The colored diamond bullets were obtained from
Design - Realm Graphics
As always, here's a plug for my favorite art history site --
History with Michelli
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© 2000-2005 Michael Britigan, All Rights Reserved
Page last updated on --
28 February, 2009