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

Grandma’s Hot Peppers

1/2 cup shortening 1 1/2 cup sugar 2 eggs beaten 2 bananas mashed 1 tsp baking soda 1 tsp baking powder 1 cups sifted flower 1 cup sour milk or butter milk (or sour cream) 1 tsp vanilla

1 (2) dozen peppers 5 cups water 2 1/2 cups sugar 2 1/2½cups vinegar Garlic cloves Red peppers (break and crush)

350 oven

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 eggs 1 cup peanut oil 2 cups sugar (for top) Pinch baking powder Pinch of salt Flour until dough comes away from your hand 1 cup poppy seeds Roll onto buttered cookie sheet Sugar top, roll in Cut into squares Bake 350 until browned.

Break apart squares.

Noodle Kugel 1 pound wide noodles 1/4 pound butter 1 1/2½cups sugar 6 eggs Corn flake crumbs for topping Raisins - optional Cook noodles Beat eggs with sugar. Add to cooked noodles. Add salt if desired. Add butter.

Pour into ungreased baking dish.

Add raisins if desired.

Top with corn flake crumbs Bake 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