Share the Family Recipes!

Several years ago, I started a cookbook project, with the intent to compile recipes from each of Dell and Pearl's children and their families. Several recipes were collected and I began researching the options for having them published . . . and it was more time-consuming and expensive than I anticipated . . . then all the recipes got stuck in a drawer and thought about less and less.

Until now. Who needs another book on a shelf? We're going online! I am still adding all the recipes I was sent years ago, but it's a start. (Notice the recipes submitted from kids who are now teens?) And I'd love to continue adding! So if you have a recipe to add to our family cookbook, please send it to me in an email and I will get it right up! Feel free to add any anecdotes attached to the dish too. Photos would be great as well!

Subscribe over there on the right and any new recipes and updates will be sent directly to you.

Happy eating!

Sister Baird's Wheat Bread

Rosalie Robison Risk

Scald: 5 cups milk Add: 5 tablespoons margarine 2 tablespoons salt 3 tablespoons
molasses 2 tablespoons honey or brown sugar Stir till margarine is dissolved. Dissolve 2 tablespoons yeast, with 1 teaspoons sugar in 1/4 cup warm water in small bowl. Add to milk mixture: 2 eggs 8-9 cups whole wheat flour Beat thoroughly, then add in yeast mixture. Beat again. Add 3-4 cups white flour and beat well again . Let rest 10 minutes. Knead for 30 minutes. Let rise till double in bulk. Punch down. Let rise 30 minutes, punch down. Let rise 20 minutes, punch down and turn out onto bread board and cut into 4 loaves. Cover and let rest 10 minutes. Shape into loaves. Let rise till doubled. Bake at 400-425 degrees for 15 minutes, turn oven to 350 degrees and bake 15 minutes more.
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