Recipe used by Anna’s family for aebleskivers that Anna’s grandfather would make every Christmas morning.
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See the RecipeRecipe from the book, “Pickle in the Middle and other easy snacks” by Frances Zweifel. A Weekly Reader book printed in 1979. This recipe was made many times by Anna’s mom, Joan, when Anna was growing up and was a family favorite.
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See the RecipeThis recipe is from my sister, Heather, and is a favorite of my brother, Mark. Heather wrote, “I love apple pie that actually tastes like apples and doesn’t drown that flavor out in a ton of cinnamon and spices. This recipe does that perfectly, and, as the title suggests, is also a favorite of my brother Mark. I prefer using Jonagold apples, but this would also be good with Golden Delicious or even a mixture of the two. Possibly even MacIntosh.”
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See the RecipeThis is the overnight bread recipe that Hunter used for a fundraiser in San Diego.
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See the RecipeThis is my mom’s recipe as posted by Heather who writes, “My Mom has been making these cookies for as long as I can remember. They are simple, easy and delicious, and I love that the dough doesn’t need to be chilled before you use it.”
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See the RecipeAuntie Lorayne says, “This is the best coconut cream pie ever. Watkins makes coconut extract if you can’t find it in the store.”
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See the RecipeA Nicolaysen family favorite recipe, often made for Christmas morning and other special occasions.
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See the RecipeAuntie Lorayne says, “This is just delicious – tastes like a fresh lemon – but needs medium heat and constant whisking. The marshmallow meringue works with 4 egg whites really well – just beat it all together.”
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See the RecipeThis is the Stevenson family recipe used by Grandma Bannatyne and Auntie Lorayne. It makes a single pie crust, so you will need to double it for double crust pies. One reason why it’s so popular is that it’s simple and easy to remember since each ingredient is half of the previous one (with some salt sprinkled in).
