That is perhaps one of the beauties of making your own family cookbook – you have control over favorite heirloom recipes, as well as a time capsule of all the people in your family.

If you haven’t started your family cookbook yet, no worries, there is still time to complete one for a sure-to-be-favorite Christmas gift. Meanwhile, below is interesting information about some old favorites:

Favorite Ancient Egyptian Breakfast
Ham and eggs (in 1500 B.C.)

America’s Favorite Fruits
1951 = Bananas, apples, seedless grapes, and oranges.
2008 = Strawberries, bananas, grapes, apples, and oranges.

Favorite Yuletide Treats
In Norway, the favorite sweet treat is Julekaka (Christmas Bread), a sweet bread flavored with cardamom, citron and raisins.

Mark Twain’s Favorite Meal
Pan fried porterhouse steak with mushrooms and peas.

Favorite Tangy Fruit in Old China
Lemons are big in China, dating back to the Chinese Emperors, who liked lemonade. Lemons were brought to the Americas by Catholic Missionaries, and lemon trees were subsequently planted in California and Arizona.

French Monk’s Favorite Meal
In France, monks favored rabbit as a meal because it was considered “fish” and could be eaten as a meat substitute on “abstinence” days.

Cleopatra’s Favorite Fruit
As long as 6,000 years ago, the ancient Egyptians enjoyed eating figs, both fresh and dried. They were a favorite of Cleopatra, and figs were said to be grown in the lush Hanging Gardens of Babylon (in present day Iraq).

Favorite Dessert in 1951
A survey of the U.S. armed forces in 1951 showed that banana cream pie was tops on the list for servicemen. However, their least favorite dessert was rice pudding.

Happy Cookbooking,
Matilda

I have a few recipes for homemade gifts from the kitchen in a special section of my family cookbook. Whenever I need an idea for a quick gift, this “Homemade Gifts” section of my family cookbook never fails to inspire me or solve my immediate gift need. 

Even if I don’t have all the ingredients for a quick homemade gift from the kitchen, it is usually very easy to shop for the missing items since most recipes are made with standard measurements and readily-available package sizes.

My favorite homemade gifts from the kitchen are recipes for hot beverages that are great for the cold winter months. I usually give them in a Snapware or plastic storage container that provides use long after the beverage ingredients are gone. Here are three recipes for my most popular homemade gifts from the kitchen:

SPICED TEA
A wonderfully soothing and warming mixture to make individual cups or whole pots on chilly evenings.

1-1/2 cups instant tea powder
2 cups orange flavored instant breakfast powder
1 (3-ounce) package lemonade mix
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground ginger
1/8 teaspoon cardamom
Place 2 teaspoons of tea mix in a cup, add boiling water, stir and enjoy!

MEXICAN COCOA
A tasty south-of-the-border beverage that even Montezuma would love!

2 cups powdered milk
3/4 cup sugar
1/2 cup cocoa powder
1/2 cup amaretto flavored non-dairy creamer powder
1/2 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp almond powder
Add 2 tablespoons of this mixture in 1 cup water to make cocoa.

CHAI TEA MIX
An exotic blend reminiscent of the lovely chai tea served in Indian restaurants.

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon allspice
¼ teaspoon white pepper (for zip, optional)

Blend 1 cup at a time in a blender or food processor until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons into a mug of hot water.

One of the great things about these gifts from the kitchen recipes is that they can be enjoyed hot or cold (if dissolved first and blended with ice). When you purchase the ingredients in bulk, you will be able to make several gifts from the kitchen at once. They are a great way to stay connected with friends and family well beyond the holidays. 

Happy Cookbooking,

Matilda

Yes, as I’ve mentioned before, I love cheese. My arteries probably have something to say about that, but, we’ll worry about that later….Meanwhile, it is time to stock up on some of the most favored cheeses in the U.S. for making holiday party spreads and holiday party snacking trays.

GREAT CHEESES FOR PARTY SPREADS
These softer cheeses may be eaten as is from the wrapper or container, or blended with other soft cheeses and flavoring ingredients to create a smooth party dip or party spread.
- Blue and Blue-veined
- Boursin
- Brie
- Camembert
- Chevre
- Cottage cheese
- Cream cheese
- Feta
- Mascarpone
- Ricotta

GREAT CHEESES FOR PARTY SNACKING TRAYS
These firmer cheeses are great sliced into cracker-sized pieces or cut into cubes or chunks to create toothsome toothpick munchies for party snacking trays.
- American
- Brick
- Cheddar
- Colby
- Edam
- Emmentaler
- Gouda
- Gruyere
- Havarti
- Monterey Jack
- Mozzarella
- Muenster
- Provolone
- Swiss

Let’s face it, having a great cheese list like this in your family cookbook could be worthwhile, so feel free to adapt it as you wish, adding your own favorite cheeses and recipes, of course.

Do you think those little green moon men had a great cheese list like this to work with? Maybe that’s why they moved the moon’s cheese and we can’t find it. Maybe the real cheese is on the dark side of the moon. (Tee hee.)

Happy Cheese Eating & Cookbook Making,

Matilda

We are so excited to report that our Matilda’s Fantastic Cookbook Software has inspired one of our customers to publish her second recipe book and sell it on Amazon.com.

That’s right! High school English teacher Kathryn M. Carriere of Houston, Texas, published her second recipe book in July called Spirits for the Mind and Body: 2101 Cocktail and Alcoholic Beverages‎. It is a whopping 548 pages and features the classic Celtic design template from our Matilda software.

Kathryn says she discovered the software after she published her first cookbook, 74 Great-Tasting Chili Recipes‎, which is also available on Amazon.com. That cookbook was one of her biggest challenges, she says, because she wanted to prove something to herself and to others. With the support of a close friend and two colleagues, Kathryn climbed her Mt. Everest. Once the 164-page book was completed, she was energized, enabled, and empowered to do more. 

“However, I realized that I could do better. That led me to Matilda’s software and the second book. I tried the demo of Matilda and it was what I was looking for in terms of helping me organize my cookbooks the way I wanted them. The third book is now completely done (but not published yet), and I am working on a fourth book.”

Using the recipe template in Matilda for her second recipe book, Kathryn was able to categorize her beverage recipes into clear sections to make them easier to find, such as: Beer Mug, Brandy Snifter, Champagne, Cocktail, Collins, Coupette, Highball, Irish Mug, Old-Fashioned, Pousse-Café, Punch Bowl, Red Wine, Shot Glass, Whiskey Sour, and White Wine.

Kathryn’s first book took 3 months to get published, but only 6 weeks for the second book. She used an on-demand publisher (Trafford Publishing), which included marketing to Amazon.com as part of the package. Now she hopes to “continue writing cookbooks as well as writing novels and travel essays on places that I visit.”

We certainly do wish Kathryn well on her next publishing endeavors! You know, we would never have heard of Huckleberry Finn, Robert’s Rules of Order, Bartlett’s Familiar Quotations, Lady Chatterley’s Lover, Ulysses, or Walden, if the authors hadn’t had the courage to self-publish. You roar girl!

Happy Cookbook Authoring,

Matilda

There really is no reason to whine about wine.  Over the years, I’ve found that most people (aka guests) enjoy whatever a host or hostess chooses to serve (or they bring their own!).

Here are some useful food groupings and compatible wines for setting up those holiday food and wine tables for open houses, parties, and personal gatherings. Choose a bottle of each of red, white, and blush if you want to cover all your bases, but it really isn’t necessary. Your tastes may vary, so when in doubt, always pick what you prefer. And remember, it isn’t necessary to whine about wine.

REDS

Beef, Lamb, Pastas with Red Sauce, Soups, Stews, Chili, Hard Cheeses (Romano) go with:
CABERNET SAUVIGNON (Rich wine with flavors of blackberry, brown spice and vanilla).

Beef, Pork, Stews, Chili, Italian Dishes with Red Sauce, Pizzas, Hard Cheeses (Romano) go with:
HEARTY BURGUNDY (medium-bodied wine with flavors of red raspberries and hints of vanilla).

Beef, Pork, Lamb, Pizzas, Pastas with Red Sauce, Asian, Mexican, BBQ, Rich Chocolate Desserts go with:
MERLOT (balanced wine with bright fruit flavors of raspberry jam and juicy red berries.)

Beef, Poultry, Lamb, Pork, Pastas with Red Sauce, Soups, Stews, Chili, Pizzas, Asian, Mexican, BBQ go with:
PINOT NOIR (a medium-bodied wine with a fresh cherry aroma, red fruit flavor, and a soft finish).

WHITES

Spicy Asian Entrees, Mexican, BBQ, Soft Cheeses (Ricotta, Brie), Creamy Desserts, Rich Chocolate Desserts, Fruit Desserts go with:
MOSCATO (delightfully sweet medium-bodied wine with flavors of peach, apricot, and hints of citrus).

Poultry, Seafood, Pastas with White Sauce, Vegetarian Entrees & Salads, Soups, Stews, Chili go with:
CHARDONNAY (softly balanced with citrus, ripe tree-fruit flavors, and hints of oak).

Seafood, Vegetarian Entrees & Salads, Pasta Dishes with White Sauce, Pesto or Tomato Sauces, Soft Cheeses (Ricotta, Brie) go with:
SAUVIGNON BLANC (medium-bodied wine with fresh citrus and melon flavors).

Poultry, Seafood, Pastas with White Sauce, Vegetarian Entrees & Salads, Soft Cheeses (Ricotta, Brie) go with:
PINOT GRIGIO (light-bodied wine with green apple and citrus flavors and a crisp finish).

Most Any Food goes with:
CHAMPAGNE (lovely sparkling wine ranging from the sweeter Extra Dry to less-sweet Brut styles more common in the U.S.)

BLUSH

Poultry, Asian, Mexican, BBQ, Vegetarian Entrees & Salads, Rich Chocolate Desserts, Creamy Desserts, Fruit Desserts go with:
WHITE ZINFANDEL (refreshingly sweet with the taste of strawberries, watermelon, and aromas of raspberry and cherry).

Asian, Mexican, BBQ, Creamy Desserts, Fruit Desserts go with:
WHITE MERLOT (medium-bodied wine with aromas of blackberry, raspberry and bing cherry).

Of course, many of the food suggestions above are based on how well the food counters the flavor and quality of the wine.  Sweeter wines with spicier foods, for example, offer a pleasant counterpoint to one another, creating a melodic whole. See? Nothing to whine about wine, really.

Happy Cookbooking,

Matilda

Went to a cooking show last night and it was so much fun. The cooking demonstrator onstage created 10 different recipes over two hours, including appetizers, entrees and desserts:

APPETIZERS
Fall Harvest Salad
Smoked Salmon & Chives Cheesecake (also great as a party food)

PARTY FOODS & MUNCHIES
Snickerdoodle Chex® mix
Fresh fruit centerpiece

ENTREES
Cheesy Vegetable Chowder (smaller portions make a good appetizer, too)
Stuffed Manicotti with Spicy Sausage & Fresh Marinara Sauce
Mini Kentucky Hot Browns (can also be party food)
Stuffed Flank Steak Santa Fe

DESSERTS
Caramel Apple Twist (also great for breakfast)
Harlequin Cake

10 GREAT COOKING TIPS
The cooking demonstrator also offered several helpful tips that I am passing along to you:

1. Use 7-Up beverage instead of lemon juice to keep chopped apples from browning. (It has to be 7-Up; other lemon-lime drinks don’t do as well.)

2. Snip fresh herbs inside a plastic cup with kitchen shears to hasten clean-up.

3. Use stretchable silicone bands instead of string to truss a bird or stuffed steak.

4. Use slow cooker liners to avoid scrubbing. They are found on the plastic wrap aisle in the supermarket.

5. A wet paper towel underneath a thin flexible plastic cutting surface will help keep the cutting board from sliding on a polished counter.

6. Decorate food with chocolate leaves for fall; paint melted chocolate over washed fresh leaves and put in refrigerator. Peel chocolate off when leaves are cold. Use as garnish.

7. Try Head Chef cooking utensils for kids. They are adorable.

8. When oil and vinegar don’t stay mixed, use an emulsifier (such as cream) to blend and bind the two together so they won’t separate. Use equal parts oil and vinegar (1/4 cup each) and add twice the half-and-half (1/2 cup). Shake.

9. To make buttermilk when you don’t have any, measure one tablespoon vinegar and then fill up the same measuring cup with enough milk to equal one cup. Refrigerate. You should have homemade buttermilk in about 15 minutes.

10. Freeze cake lightly to cut down on crumbs getting mixed up in the frosting.
Wouldn’t you know it. Ruth came with me to the cooking show and was so enthralled by the onstage cooking production that she neglected to visit the ladies room until it was almost too late.  She was in a bit of a hurry once inside the single restroom, but got sidetracked by a puzzling development: she had no place to put her purse! (Oh my, never on the dirty floor!!)    There was a large pedestal sink, no hooks anywhere, and no drop-down panel for packages. What to do?

Nearly desperate for relief, Ruth flung her purse into the sink and proceeded about her business. All of a sudden, the automatic water faucet cheerily filled her purse with several measures of water.

Shall we say Ruth certainly made a splash?

Happy cookbooking,

Matilda

We often get inquiries from customers about what type of paper to purchase for printing a cookbook on a home printer. Sounds like a straightforward question, but it can be a bit complicated because there are many types of paper out there to confuse you.

First, you want to choose a paper (aka “stock”) that fits the kind of printer you have. Some papers will say on the label that they are suitable for either inkjet or laser printers, or both. These papers have a better surface texture (aka “finish”) than plain copy paper, and they will produce nicer cookbook photos in either color or black-and-white.

I generally stay away from laid or linen paper finishes for my cookbooks because they have a texture and may not print as evenly as a wove/smooth surface. (They are great for letterhead and business stationery, though.)  Sometimes I get a coated paper stock because cookbook pages can be prone to spills. (I like the matte finish because there is less glare when reading a recipe.)

Second, think about the impression you want your cookbook to make. A cookbook made with heavier paper for the cover will last longer than a cookbook with its cover and inside pages made of identical paper.  (However, a “self-cover” booklet may also lend itself to several quickie cookbook themes: bridesmaid’s memento, hostess gift, children’s party favor.) The paper’s thickness (aka “weight”) is measured in pounds (#). The higher the number, the thicker and heavier the paper.

For example, “offset/book/text” paper is commonly 50#, 60#, 70#, 80#, 100#.  It is often used for publication interior pages, brochures, and letterhead. It can be coated or uncoated.  On the other hand, bond paper comes in 20# (standard for plain paper copiers),
24# (preferred for stationery), and  28# (usually used for outer envelopes).

If you do want a heavier cover, try “cover” stock in 65#, 80#, 100#, 120#, or 12 pt. These thicker papers can have coated or uncoated finishes.

You’ll also want to think about the paper’s absorbency (aka “opacity”), which dictates if printing will show through on the reverse side of the sheet. Complete opacity is 100%. If you are printing cookbook pages on both sides, opacity is a concern for you.

Then there is a paper’s readability to consider (aka “brightness”), which is the light reflective qualities of a paper. The brightest paper is rated 100, but most papers reflect 60-90% of light.

So there you have it…a tiny lesson in selecting the right paper for your cookbook. In short, some of our customers use 24# bond for the cookbook’s inside pages and a 70# offset for the cover (they say the harder surface makes photos look better). It is really up to you.

Note: Most of the big office warehouses carry many of the papers mentioned above, and they will be happy to help you choose a paper when you’re ready to print your cookbook from your own printer.

Happy Cookbooking,

Matilda

Kitty Litter Cake is a concoction of demented minds, yet it garnered lots of laughs and marvels at how it actually mimics “the real thing,” even down to the tormented Tootsie Rolls used to imitate cat poop.

I just had to share this frightful Kitty Litter Cake marvel of modern culinary arts with you as soon as possible. I understand that you MUST use a new (never used)  plastic cat litter box and new (never used) pooper scooper to gain the full effect. Whew!

Kitty Litter Cake for Halloween

1 spice cake mix (or German chocolate cake mix)
1 white cake mix
2 large packages vanilla instant pudding mix, prepared
1 large package vanilla sandwich cookies, crumbled
Green food coloring
12 small Tootsie Roll candies

1 new kitty litter pan
1 new kitty litter pan liner (optional)
1 new pooper scooper 

Getting Ready
1.  Prepare cake mixes according to package directions and set aside to cool when baked.
2.  Prepare pudding mix and chill.
3.  Crumble vanilla sandwich cookies in food processor, scraping often. Remove about 1/4 cup of cookie crumbs from the whole batch. Mix a few drops of green food coloring into this ¼ cup of cookie crumbs. Make sure they are completely colored. (Note: You will have a small amount of colored crumbs and a larger amount of uncolored crumbs.)

Assembly
4. After cakes have cooled to room temperature, crumble them together into a large bowl. Gently combine with the chilled pudding and half of the uncolored cookie crumbs. (Mix in just enough pudding to moisten, but not soak).

5. Line a new, clean kitty litter box. Spoon the Kitty Litter Cake/pudding/cookie mixture into the kitty litter box.

6. Unwrap 6 small Tootsie rolls and heat a few seconds in microwave until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Bury them in the  cake/pudding mixture. Be creative on placements.

7. Sprinkle the remaining half of cookie crumbs over the top of the Kitty Litter Cake. Scatter the green cookie crumbs lightly on top of everything. (These are supposed to look like the “odor-eating chlorophyll” granules in real kitty litter).

8. Heat 2 Tootsie Rolls in the microwave until almost melted. Scrape them up and place on top of Kitty Litter Cake. Sprinkle with a few cookie crumbs.

9. Microwave remaining 4 Tootsie Rolls until pliable and spead strategically over the top of the cake. For the ultimate shocker, take one Tootsie Roll and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Yuck!

Serving
10. Place the cake-laden Kitty Litter Cake box on a newspaper on the Halloween party food table.

11. Sprinkle a few of the cookie crumbs around the outside of the Kitty Litter Cake box for a truly disgusting effect.

12. Serve Kitty Litter Cake with the kitty litter scoop. Watch unsuspecting party guests maneuver around this dish. They will inspect the glistening misshapen Tootsie Rolls suspiciously. Don’t be surprised if many guests pass on it; it really is that disgusting. But good!

Aren’t you glad you now have a Kitty Litter Cake recipe to include in your family cookbook for a Halloween treat, (or is it trickery)?

Happy Cookbooking,
Matilda

Often called international street food or peasant ethnic food (I hope because of its basic close-to-the-earth goodness), many of these savory simple food dishes are made of common staples such as grains, root vegetables, and tough scraps of meat that do well with patience.

Here are some of my favorite international simple foods:

Italian
Pasta with chopped tomatoes, chopped basil, olive oil, & freshly grated parmesan cheese.

Mexican
Beans & rice with cilantro and salsa.

Thai
Pad Thai noodles fragrant with lime juice, garlic, chiles, tamarind, and chopped peanuts.

Indian
Grilled chicken legs marinated with yogurt and at least seven spices.

Chinese
Hot Pot, a shared soup made with meats, seafood, tofu, greens, other vegetables, and condiments chosen by each person at your table.

Vietnamese
Bahn Mi sandwiches of cold cuts, pate, cilantro, shredded carrot & Daikon radish slaw, on crusty baguettes.

Arabic
Hummus sprinkled with sumac on pita bread.

Some of these simple food dishes are stunningly good and deserve a spot in your family cookbook. They were developed by budget-conscious cooks with inventive culinary skills passed down through many generations, and are indeed worthy of remembering. (I know I do at every opportunty!)

Happy simple food cookbooking,

Matilda

Preserving family treasures, including recipes for a family recipe cookbook or recipe scrapbook, can be a simple matter if you know what you’re doing. Ever since the Library of Congress lamented the loss of deteriorating books during the late 1980s, we’ve been hearing more and more about conservation techniques to save family heirlooms and museum displays.

Experts tell us that there are 7 basic enemies that haunt most keepsake preservation efforts. Here they are, beginning with the most harmful:

1. People
By far the most destructive element in preservation is literally indifferent family members and friends who may not appreciate the value of family keepsakes. Their lack of awareness can lead to improper care or rough handling of fragile items.  Raise their consciousness by exposing them to libraries, historical organizations, or museums that help the community preserve its memories.

2. Paper
Unlike the more well-made papers of a few hundred years ago, modern papers that are cheaply made will only last about 75 years. To ensure keepsakes last longer, use acid free, lignin free, alkaline reserve (or buffered) paper, folders, storage boxes and containers. You can also protect crumbling items in good quality plastic sleeves. (One advantage of keeping recipes with Matilda’s Fantastic Cookbook Software is the ability to print them again any time without the worry of deterioration or excessive handling.)
 
3. Insects
Keep bugs and critters away from keepsakes by cleaning regularly in all the dark places, and, if necessary, fumigating with household insecticides (but not directly on material). Inspect for bugs periodically and take immediate action.

4. Light & Dust
Keepsakes should be exposed to light sources no stronger than 150 watts at a distance of 4 feet.  Filter the light, if possible, with window coverings, lampshades, or other UV inhibiting shades. Incandescent bulbs are preferred over fluorescent bulbs, although low UV fluorescent bulbs are available. Keep dust off precious keepsakes with muslin dust covers.

5. Moisture & Mold
Take preventative measures by ensuring that keepsake storage areas are well ventilated to discourage the collection of moisture and spread of mold spores in confined areas. Silica Gel is helpful. Don’t store items directly on the floor (elevate them to encourage air circulation).

6. Glue & Clips
Any product with adhesive will eventually leave a stain or deterioration on keepsakes, so it’s best to avoid pressure sensitive products (aka tape) when mounting or repairing paper pages. A starch paste is best, or try a neutral glue. Also, don’t use rubber bands or metal paper clips (stainless steel or plastic are preferred).

7. Environment
Remove keepsakes from places such as damp cellars or basements, and hot attics, and store them in 70 degree F rooms with low humidity. Use small bags of desiccant to control humidity inside drawers, closets and boxes. Use acid free storage containers for extra protection.

So now you know. Handle your family cookbook with loving care. Maybe you can try some plastic gloves, too!

Happy Heirloom Cookbooking,

Matilda