Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmother's Kitchen by Marilynn Brass and Sheila Brass

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Notes about Recipes in this book

  • Lemon poppy seed cake

    • AngelNewsi on May 06, 2012

      Made this yesterday and really liked it. The glaze was very thick initially, so I added more lemon juice to thin it out a bit. Will be making this again!

    • ddenker on July 23, 2015

      Made this yesterday and liked it. Maybe a touch too sweet? (And I love sweets.) Added a couple T. melted butter for the glaze, which was nice and thick. I would make this again. Made this again for work 7/21/16 and it was perfect! Didn't seem too sweet this time.

  • Butterscotch bars with brown sugar meringue topping

    • Lindacakes on January 29, 2011

      Made this to take to Mike and Dee's one night -- very good, chewy.

  • Brown sugar rhubarb cake

    • br22 on September 06, 2014

      I don't bother with letting the rhubarb sit overnight- my experience has been that absolutely no water drains out the two times I've done it. Made it a third time without draining it and the recipe works fine. Exceptionally delicious and as the recipe states, a totally different eating experience : first day light and yummy, second and subsequent days densely moist and yummy.

  • Charlotte Cusato's date and coconut cookies

    • Alowishs on April 22, 2016

      I dilike dates. I dislike coconut flakes baked into anything. I dislike roasting pecans. Even though all those things are true, I LOVE this cookie! It was incredibly good. Amazing!

  • Soft caramel sauce

    • Alowishs on April 02, 2016

      (on page 193) Very good! May start making this instead of buying store-bought caramel. It does take a while to thicken and set.

  • Chattanooga chocolate peanut butter bars

    • Alowishs on April 02, 2016

      (on page 97) A little dry and needed more sugar. We like them though. Used milk chocolate chips on top - not semi-sweet. Would add more sugar. Maybe add more cream or half & half. Maybe try melted ice cream to add more moisture and sugar. Yum.

  • Reverend Brown's cake

    • Alowishs on April 02, 2016

      (on page 135) Very tasty cake. My daughter had a piece and immediately asked if I could make this for her birthday. We loved it.

  • Mocha ricotta cake with ganache topping

    • Alowishs on April 13, 2016

      This was for a dinner party in one hour and as usual, I didn't read the directions fully before beginning. So, you can imagine my chagrin when I see that it needs to be refrigerated overnight. Whoopsie. I went ahead full steam refrigerating during dinner and it tasted great anyway. Very, very rich, as you would imagine. It's cheesecake with having the word "cheesecake" in the title. Very yummy and exceptionally chocolatey.

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Reviews about Recipes in this Book

  • Steamed chocolate pudding

    • Not So Humble Pie

      After tasting my chocolate pudding, I'm obsessed. Steaming cake is brilliant and so easy. The cake requires only a few minutes of hands on time and was easily thrown together while cooking dinner.

      Full review
  • ISBN 10 1579125883
  • ISBN 13 9781579125882
  • Linked ISBNs
  • Published Oct 06 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Black Dog & Leventhal Publishers
  • Imprint Black Dog & Leventhal Publishers

Publishers Text

We all have fond memories of a favorite dessert our grandmother or mother used to bake. It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago.
In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they've amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came.

The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

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