How cool is it that we can bake a batch of cookies the same way our great-grandmothers did? Or whip up a casserole in the same way that an ancestor in England, France, you-name-it, did? It makes me feel closer to those people, though they've lived and died long, long ago.
I have several recipes which were my great-grandmother Isabelle's. Her parents were English immigrants, so it's possible that some of them were old English recipes, or ones adapted for life and the ingredients commonly found in the US.
There is one recipe in particular for a "drop" sugar cookie made with soured milk and a bit of nutmeg. Unlike most sugar cookies, you don't roll the dough and cut them out. Instead, you "drop" a bit of the cake-like batter onto your cookie sheet with a spoon, and they come out of the oven, soft, white, and almost like small cakes. These are my very favorite cookies in the world except for my Mom's oatmeal raisin, or her datenut cookies -- supposedly a recipe given by an Eastern European friend to my grandmother years ago.
I've sort of guarded this recipe for years, but have thought I should start sharing it - at least with distant cousins, Isabelle's other descendants. I suppose I don't want people NOT to see it. It's just that I don't feel right about posting that "treasure" out there online and having it passed anonymously around. :)
In lieu of Isabelle's sugar cookies, here is Thomas Jefferson's Mac & Cheese. I think you'll appreciate Chef John's other recipes at foodwishes.com as well!