Ok, I was flipping through one of my favorites and saw a recipe for Springerlie. I've seen this recipe before and know it's a cookie that comes from Germany and is usually made around Christmas time but I
was wondering about the lady that wrote this recipe book and when I was reading this paticular recipe all of a sudden at the bottom read; "This recipe has been in our family for 50 years and came from Germany." Now mind you this was written in the early 40's. I'm not even joking when I say I got the chills. I feel like a great part of
collecting these treasures is to save these family heirlooms for future generations. It's kinda our responsibility, anybody else feel the same?
This recipe is from one of the best cookbooks I have, it's from my personal collection and the lady that lovingly wrote down every single recipe is from my neck of the woods to make this cookbook extra special to me. I have no idea how old it is but from the pics it's resonable to say it's VERY OLD:)
Ps I wrote the recipe EXACTLY as written in the book
Crushed Banana Cake
Ingredients
1/2 C butter
1 C banana pulp (lol)
1 3/4 C sifted flour
1 tsp baking powder
1 1/2 cups sugar
4 Tbsp sour milk
1 tsp baking soda
1 cup chopped walnuts
1/2 tsp salt
2 eggs
Cream the butter, add sugar , then cream again, add the well beaten eggs and the cup of ripe banana pulp that had been ruffed through a sieve. Disslove the soda in the sour milk and beat into the mixture, and lastily add the flour sifted with the salt, add the baking powder. Beat well then add the chopped walnuts and bake in a pan in a moderate oven 15-20 min.
Bananas
Sometimes I'm amazed at how some people still think they have to buy bisquick or pancake mix in order to make pancakes or waffles. When all the mixes are, is simple ingrediants we already have thrown together in a box along with a whole bunch stuff I cant pronounce. This recipe is from The Joy of Cooking by Irma S. Rombauer and her daughter Marion Rombauer Becker.
Pancakes
Makes about 14 4in. cakes(or 8 of "my family size")
Ingredients
1 1/2 Cups Flour
1 tsp salt
3 Tbsp sugar
1 3/4 baking powder
-Sift together and in a seperate bowl beat 2 eggs lightly, to this add
3 Tbsp melted butter
1-1 1/4 cups milk
-Combine wet ingrediants to dry ingrediants and brown batter on hot griddle.
Vintage Cookbooks are for everyone who has ever wanted to bake something special and turned to a modern cookbook and realized they never seem to have all the ingredients at the same time, there're for history lovers that want to feel connected to the past in a way that's missing in history books, there're for the people that love that musty old book smell and laugh at kindle's, they're for people that feel like we as a society have gone a little too far, a tad off course with life and want to get back to the simple and the real, and they're for the people that want to pay homage to all the grandma's and great aunts that did it best!
was wondering about the lady that wrote this recipe book and when I was reading this paticular recipe all of a sudden at the bottom read; "This recipe has been in our family for 50 years and came from Germany." Now mind you this was written in the early 40's. I'm not even joking when I say I got the chills. I feel like a great part of 
collecting these treasures is to save these family heirlooms for future generations. It's kinda our responsibility, anybody else feel the same?
