Melt. Beat. Sift.

life is short. eat dessert first.

a collection of favorite family recipes from the kitchens of Faye Sills and Lorayne Peretz

food tastes better

when you eat it

with your family.

Tell me what you eat.

I’ll tell you who you are.

Grandmas Banana Cake

1/2 cup shortening1 1/2 cup sugar2 eggs beaten2 bananas mashed1 tsp baking soda1 tsp baking powder1 cups sifted flower1 cup sour milk or butter milk (or sour cream)1 tsp vanilla

350 oven

Grandma’s Hot Peppers

1 (2) dozen peppers5 cups water2 1/2 cups sugar2 1/2½cups vinegarGarlic clovesRed peppers (break and crush)

Fry peppers in peanut oil and peel (optional). Drain. Pour liquid over peppers. Add garlic cloves and red peppers. Let sit for two days. Refrigerate.

Mun Kichel (Poppy Seed Cookies)

6 eggs1 cup peanut oil2 cups sugar (for top)Pinch baking powderPinch of saltFlour until dough comes away from your hand1 cup poppy seeds

Roll onto buttered cookie sheet Sugar top, roll inCut into squares

Bake 350 until browned.Break apart squares.

Noodle Kugel

1 pound wide noodles1/4 pound butter1 1/2½cups sugar6 eggsCorn flake crumbs for toppingRaisins - optional

Cook noodlesBeat eggs with sugar. Add to cooked noodles. Add salt if de-sired. Add butter.Pour into ungreased baking dish. Add raisins if desired.Top with corn flake crumbsBake 45 minutes to 1 hour

Makes 24 pieces. (Easier to cut when cold) Freezes well.

chocolate cake

mandelbrot

kugelach

lemon squares

date and nut bread

coffee cake

frosted apple slices

biscotti croccanti

blond brownies

oatmeal jelly bars

date chews

butter cookies

bohemian chocolate cookies

crustless cheesecake

coconut pound cake

crumb cake

devonshire cake

peanut butter brownies

georgia peanut melties

monkey bread

peanut butter cookies

rocky road pie

sour cream coffee rings

strawberries romanoff

sour-cream strudel dough