It is once again the time of year when we are giving thanks for all we have, and celebrating life with those we love. I find myself drifting off into memories of years gone by, being in the kitchen with my parents and celebrating the holidays with my friends and family. We ate delicious food my Mom created. Growing up in Connecticut my memories of this time of year are of snow piled high outside my window, while warm comforting smells wafted through out my families home. I want to create those same, as well as new memories for my family.
I stare blankly out my office window to a scene of snow from our first storm this year mixed with hints of green grass peaking through due to the mild 50 degree days we have had since. I cannot help think of recipes my Mom made me. This is heirloom cooking. It is taking recipes that you grew up loving and sharing them with all who are now in your life and passing on traditions and creating new ones as you go. Embrace all types of traditions and flavors. This is a great time of year to invoke all that you love and embrace and all that is new to your life.
Preserving my Family recipes is what lead me to want to create our cook book. Inside this book after each recipe is a blank page where you can write your own family recipes or memories of a meal you created with your kids, or even their own depiction of life around them as the meal is being made. These memories are what I treasure the most from my childhood. They are what have gotten me through some of the toughest times in my life, and still today are a huge apart of who I am. My hope is that you’ll to write down your memories, your kids memories and pass along your recipes for generations to come.
Here is one of my all time favorite Heirloom Recipes that my Mom passed down to me and I will pass on to Elisabeth and Raylan.
Pecan Turtle Cookies:
- 2 cups all purpose flour
- 1 cup packed brown sugar (dark or light does not matter)
- 1 Stick (1/2 cup) Salted butter, softened
- 1- 1 1/2 cups whole pecans
- 2 sticks salted butter
- 3/4 – 2 cups chocolate chips ( any kind you like milk, dark Etc.)
* Preheat oven to 350 degrees
* In a bowl of a stand mixer combine the base ingredients, flour, sugar, and butter. Using your paddle attachment mix together on medium speed until all the ingredients are broken down in to the consistency of sand, about 2-3 minutes.
* Pat the mixture into an ungreased 9×13 inch baking pan.
* Lay the whole pecans in rows over the top of the base.
* Now combine the Caramel ingredients into a sauce pan, the butter and sugar. Stirring continuously bring mixture to a boil, and allow to boil for 1 minute longer.
* Now quickly pour the caramel mixture over the base and pecans in an even layer.
* Place the pan into the oven and bake for 20-22 minutes, until caramel is bubbling all around the pecans.
* Remove from the oven and quickly disperse the chocolate chips over the top of the bubbling caramel. Wait 1-2 minutes to allow the chips to start to melt, then usinf=g either a butter knife or small offset spatula swirl the chocolate chips into and over the top of the caramel. Note DO NOT try to smooth out all the chips, leave some whole.
* Allow to cool completely and then cut into 3-4 dozen cookies.