Last week, I found a collection of recipes in an old notebook given to my parents on their wedding day. My grandma told my mother about how she had collected them over the course of a few decades. While some were given to her by her parents, others she’d taken from Martha Stewart’s cookbook, Entertaining. I hope you enjoy them as much as I do!

Raspberry Squares (Makes around 16 squares)

CAKE INGREDIENTS:

• 1 Cup sifted all-purpose flour
• 1 teaspoon Baking Powder
• ½ Cup Butter
• 1 Egg
• 1 Tablespoon Milk
• ½ Cup Raspberry Jam

TOPPING INGREDIENTS:

• 4 Tablespoon Butter
• 1 Egg
• 1 Cup Sugar
• 1 Can shredded coconuts (4 oz)

  

• 1 teaspoon Vanilla

Making the cake:

1. Set oven to 350 degrees, Grease an 8-in-square baking pan.
2. Stir flour & baking powder in a bowl.
3. Cut in butter with 2 knives or a pastry blender until the mixture looks mealy.
4. Beat the eggs slightly & stir into the flour mixture along with the milk. Mix well.
5. Spread dough over the bottom of the baking pan.
6. Cover the mixture with a large layer of jam.

Making the topping:

1. Melt butter.
2. Beat the eggs until frothy. Then beat in the sugar & melted butter thoroughly.
3. Chop coconut into smaller pieces and mix well with the sugar/egg combination.
4. Flavor with vanilla and spread on top of raspberry jam.
5. Bake for 30 minutes @ 350 degrees.

Lemon Sherbert

INGREDIENTS:

• 1 Pint of Milk
• ⅓ Cup of lemon juice
• Grated rinds from the squeezed lemon.
• 1½ cups of sugar.

Directions:

1. Poor 1 pint of milk into a bowl.
2. Add ⅓ cup of lemon juice and grated lemon rinds.
3. Add 1½ cups of sugar. Stir until dissolved.
4. Put the mixture in an ice tray & freeze until solid.
5. Take out & break up with a fork.
6. Beat until fluffy. Return to the tray.
7. Place in the freezer to preserve.

* TIP: My grandma says “This is a snap to do however you must prepare it in the AM because it takes time to freeze & then re-freeze again. It’s so cool!”