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My mother gave me all her cookbooks before she died at the age of 101. These recipes are old fashioned, from scratch recipes that have been handed down for generations. I remember that this is the type of food that we ate growing up and I wanted to share these recipes with this generation.
Reviewed by Emily-Jane Hills Orford for Readers' Favorite
There are a lot of traditions associated with the celebration of Christmas. Santa Claus, Christmas trees; you name it, there’s a history behind the legend. But the most exciting part of Christmas really isn’t the gifts. It’s the food. It lasts much longer than the thrill of opening gifts. It sweetens the tooth and inspires gatherings of conversation and good cheer. Fruit punch, mincemeat, stollen, shortbread, Christmas cake and so much more – all these treats speak of the Christmas spirit, the preparations as well as the thrill of enjoying the completed delicacy, and the joy of sharing, which at the heart of the matter is what Christmas is really all about.
There can never be enough cook books, especially the type that focuses on the thrill of Christmas foods. Katherine E. Tapley-Milton’s newest cook book, Kathy’s Down East Christmas Cookbook, is full of traditional foods such as everyone’s favorite classic Christmas cookies and cakes. The book includes more than just the sweet treats. There are recipes like the puffed up Eggnog Pancake, or the much loved eastern treat of Lobster Newburg. And how about 7-Up biscuits? Or nineteenth century Christmas pudding made with snow? Or traditional medieval Apple Mousse? Even the titles suggest something unique and tasty. Each recipe is easy to follow with detailed instructions on preparation. Inserted throughout the book are short footnotes about different Christmas traditions, like the background to the evergreen Christmas tree and Santa Claus himself. The book is a real treasure trove of unique and tasty treats.
