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I’m finally done with my family cookbook! (lessons learned + a recipe)


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I’m finally done with my family cookbook! (lessons learned + a recipe)

Katie Nell | Oct 20, 2009 03:48 PM

I’m finally done with my family cookbook, almost 3 years, 4 printing companies, and 89 pages later! Lord help me if I find a typo!! ;-) I thought I’d jot down some of things I’ve learned and choices I’ve made along the way, in case it should help anyone hoping to do the same.

I had several threads going over the last few years about it that I’ve listed below. Cinnamon’s title was the one I chose in the second thread, with a few minor tweaks: “Mildred to Modern, A compilation of recipes through four generations to pass on to the next generation”. When I first looked at that thread, nothing really stood out to me, but then when I revisited it, that one really spoke to me. As for the jell-o salads (the third thread), I ended up doing a subheading under salads, which I think made the most sense but still paid homage to the history of jell-o salads. (Most of them still sound gross to me! :-)

Making your own cookbook:

Help me name my family cookbook:

Jell-o salads:

One thing that I did a little differently was instead of crediting each person with more or less creating a recipe, I put “From the Recipe Box of:”, so that if multiple people submitted a recipe, they would still be credited in some way. Also, my thought was if “Aunt Susie” submitted a recipe that was originally “Aunt Patty’s”, it wouldn’t be so much that she was “taking credit” for that recipe, but more of a compliment that “Aunt Susie” thought so much of “Aunt Patty’s” recipe that she had it in her recipe box. Not that that would have been an issue in my family, but I think it still meant a lot to my dad to see that my great grandma had his bran roll recipe in her collection. It’s also nice to have it arranged by person, so that if my second cousin wants to look up all of his grandma’s recipes, it’s very easy to do. I also have a regular index too.

It ended up being a lot more pricy that I thought it was going to be, even though I don’t regret it, I probably should have asked people to help me pay for it. Especially when everyone wants more copies! I could not get a lot of printing companies to take me seriously even though it was a considerable amount of money to me. When I finally was at my wit’s end with them not calling me back about my project, I walked in to Kinko’s and said, “This is my family cookbook, I’ve been working on it for two years, it’s very important to me, and I’m very nervous about printing it!” Then, someone took me seriously! And he did a very nice job and was the perfectionist that I needed him to be. I originally wanted to go with a local printing company, but Kinko’s helped me in a way that none of the other places were willing to. I would not hesitate to recommend them, if you are doing a similar project.

As far as aesthetics, I went with a coil black binding and laminated the front and back cover… I wasn’t a huge fan of the glossy look, but I think it was necessary to keep it looking nice. I made each of the divider pages a heavier stock, so they still stood out, but I didn’t have to put tabs on them that way. I made it look a little like a photo album, but tried to keep the pictures to a minimum so that it didn’t end up being even more expensive.

All in all, it turned out exactly like I wanted it to, and everyone was thrilled with it- especially my grandma and great aunts. My mom and I fixed lunch for everyone and unveiled it at lunch. All of the dishes we served were from my great grandma, which made it all the more special. We served Brisket, Raspberry Jell-o Salad, Butterhorn Rolls, Cole Slaw, Cheese Grits, and Apple Pie. A few tears were shed, so I know everyone was touched. :-)

I’ve included some shots of the book, if you’re interested. And here’s the most submitted recipe, from my Great Grandma’s recipe box, Banana Cupcakes:

Banana Cupcakes

½ cup shortening
1 ½ cups sugar
1 cup mashed bananas
¼ cup sour milk
½ t. salt
2 cups sifted unbleached flour
½ t. baking powder
¾ t. soda
1 t. vanilla

Cream shortening and sugar together. Add eggs one at a time and continue creaming. Add mashed bananas. Sift dry ingredients together. Add milk and dry ingredients alternately to creamed mixture. Add vanilla. Pour mixture into approximately 24 paper-lined muffin tins. Bake 20 minutes at 375°F. When cool, frost, if desired, with favorite powdered sugar-butter-milk frosting.

Thanks for everyone’s help and advice over the last few years! I’m done, I’m finally done!! :-)

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