Win An Advanced Copy of the Recipe Revival Cookbook

August 15, 2016 | By and | Comments (42)

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As any Southerner knows, food is a huge part of who we are and what we do at Southern Living. Food joins us together for dinner on Sundays, brings neighbors to our front porches for summer evenings, and gives us the chance to pass on our family traditions and legacies from generation to generation.

Recipe Revival, the newest cookbook from Oxmoor House, celebrates all of these things we love about food in the South, written by the editors of Southern Living. As the book states, it’s all about “Southern Classics Reinvented for Modern Cooks.” We may not be bringing Tomato Aspic to a potluck, but we can take Heirloom Tomato Salad: a fresh, bright twist on the Southern classic. In this book, you’ll find 368 pages of mouth-watering, reinvented recipes and photos – from flaky Chicken Pot Pie like Mama used to make, to a tangy Praline Key Lime Pie that’s perfect for a ladies’ luncheon.

We’re giving away 10 advanced copies of this incredible Southern recipe book. Recipe Revival comes out on October 18, 2016, and can be pre-ordered on Amazon.com.

Tell us about a recipe that’s been passed down in your family, and what it means to you. Comment below for a chance to win. Official rules here.

COMMENTS

  1. kristen heigl

    A recipe that I have for honey balls that my family makes for Christmas has been passed down by my grandmother. My grandmother did not know how to read or write in English as she came from Italy. She would measure by a pinch, cup, shot glass, etc. She recently passed away and all I have are our memories of cooking together and baking. I was lucky to get the honey ball recipe before she passed, I finally wrote it down and we finally figured out the correct measurements.

    August 24, 2016 at 11:40 am
  2. Mary Marlowe Leverette

    Every summer we went blackberry picking along the backroads of North Carolina. Mama Coston, my grandmother, would join Mother, Daddy and me to pluck those shiny black jewels from their thorny nest of vines. We seldom picked more than enough for a few pies but it was a day filled with laughter, good food and stories. Before we piled into the old pick-up truck, Mama would fix a picnic basket for the day. She would fill it with deviled eggs, crisp pickles, homemade pimento cheese sandwiches, lemonade and her Blackberry Picnic Cake. Mama made the cake with different flavors of jelly at times but it is the blackberry cake that I remember most fondly and still make today. We would slowly move along the dirt roads with our eyes pealed for signs of fruit and pull over and pick as many as we could reach. We competed to find the biggest blackberry. I usually lost because I ate more than I picked. At noon, Daddy would find a shady spot and we would set up the picnic on the tailgate of the truck. That cake was so good and has come to symbolize the joys of my childhood and family.

    August 22, 2016 at 9:38 am
  3. Mary Foreman

    Oh gosh, I sure loved reading everyone’s comments and what a beautiful book!! I hope that I’m lucky and get a copy. Hands down the passed down recipe would be Mama’s Red Velvet Cake, made every Christmas and not the cake mix and cream cheese iced cake so many people know it for now. No, Mama’s was made from scratch, with cake flour and finished with the old fashioned, boiled milk and butter frosting. Just the thought of it makes me think of my Mama, now in heaven, and all of those amazing Christmas holidays as a child.

    August 18, 2016 at 5:32 pm
  4. karen s

    My favorite most handed down through the generations recipe is baked macaroni and cheese. The original had chopped tomatoes and tons of butter and cheese, was made with white flour, and topped with breadcrumbs. I was a very picky eater as a child, but could never pass up my Nana’s mac and cheese. She would make extra just for me and that always made me feel special. My mother omitted the tomatoes but I brought them back in my version. I also lightened it up. I always found the dish both comforting and delicious. And I still do.

    August 17, 2016 at 3:24 pm
  5. Susan Hatcher

    My mama’s ‘Boyfriend Fudge’. It is the best fudge. She has always made it for us at Christmas and we have now learned to make it. We assume it’s called Boyfriend Fudge because you would surely catch a boyfriend if you made him this yummy chocolate confection.

    August 16, 2016 at 8:54 pm
  6. Amanda B.

    On my dad’s side of the family, it is always tradition to serve a Lemon Icebox Pie at any family gatherings. In fact, before my mother could marry my dad, my MawMaw made sure that my mother could make it just the same way she always had since my dad always asked for this pie for his birthday. The years past, and every July 10th, I remember my mother pulling out the same worn recipe card that she had copied down from my MawMaw and made my dad his birthday Lemon Icebox Pie. My dad passed away suddenly when I was in high school, and no one in our family could bring themselves to make it for some time, too many memories associated with that creamy, tangy pie. About six or so years ago, our family snapped out of it’s funk. My mother still will not make a Lemon Icebox Pie, but my Uncle Bob has taken up the challenge (not as good as my MawMaw or Mom’s…but isn’t that the way it always goes). Not too long ago, I decided to make one myself. Only I have this problem where I look at a recipe and start changing things to the way I like them. Gone was the Nilla wafer crust with the wafers sticking up around the side, instead I used a graham cracker crust. Gone was the beaten egg white meringue topping to be replaced with Cool Whip. As much as everyone gushed over the pie, exclaiming how delicious it was, cutting more slices for their plates, I felt really guilty that I made those changes. I snuck out of the room and called my Aunt Donna (the only surviving member of my dad’s side of the family) to tell her that I made my first Lemon Icebox Pie. She was over joyed…until I told her all the changes I made. I hade to alleviate my guilt, since this was the same woman who filled out an entire comment card at Cracker Barrel explaining to them in great detail why it was exactly they can not call their Lemon Icebox Pie a Lemon Icebox Pie since it in no way resembled one. Needless to say, I have stuck to cakes ever since.

    August 16, 2016 at 6:56 pm
  7. LenaB

    There are many of my momma’s dishes I like to make – such taste, smell and love memories. But if I had to pick one, I’d say her Creamed Spinach. It was more like a soup (she’d serve it in a bowl and you’d have to use a spoon). May not have been the healthiest with all the butter, cream, milk and cheese, but it’s yummy and comforting. My youngest son – who fought me with eating vegetables when he was little – counts this among his favorite dishes and food memories (he loves veggies now); my other kids love it also, but they were more fond of veggies as little kids than their younger brother. Miss her tons and cherish the memories.

    August 16, 2016 at 3:55 pm
  8. Garry Via

    My favorite recipe that has been passed down in our family is one for Mayonnaise Cake. This moist chocolate cake with cream cheese frosting has been one of our Christmas traditions for as long as I can remember. The recipe was passed down from my great-grandmother to grandmother to mother and then to myself. My mother still bakes quite a few of them each year to give as gifts to family and friends. Having a slice of this cake always brings back such great memories.

    August 16, 2016 at 12:02 pm
  9. Noreen Lambert

    My Hungarian Grandmother’s Kifli cookies are what comes to mind along with her nut roll recipe. When I was a small child, she would lovingly craft these at Christmas and Easter. Covering her seemingly huge dining room table with linen pastry cloths and rolling out the dough which was made the day before. Kiflis were filled with lekvar (prune), apricot, cherry, pineapple, poppy seed and walnut fillings and baked, then cooled and dusted with powdered sugar. The delicate pastry was so flaky that it literally disintegrated in your mouth upon contact with your tongue. The flavor of the buttery pastry mixed with the sweet and tangy fruit filling is a happy memory that I carry on with my children every year. Her nut roll was a yeast pastry rolled thin like strudel and filled with a cooked walnut filling or a cooked poppy seed filling. rolled, sealed and formed like a long loaf of French bread. The walnut roll was always my favorite, filled with sweet ground walnuts, golden raisins and sugar and cinnamon. The first time I made it on my own from her hand written recipe, I cut into the finished roll and lifted the slice to my lips and took a bite. The taste took me far back to my child self and I cried before I could even swallow because I know my Mommom was sitting there next to me at my kitchen table smiling. These two recipes are a labor of love. When you give them to people, they are cherished and they feel the love when they eat them. They also know they are to be treasured because they are only made a couple of times a year. They are works of art and when done right they brighten eyes and induce smiles.

    August 16, 2016 at 11:47 am
  10. Elaine Williams

    Big Mama’s pound cake. The secret is simple — butter is the shortening. It was melt-in-your-mouth good, perfectly browned, and not a crumb was ever left over. She lived to be 104, a gracious Mississippi lady and fabulous cook. I could name lots of recipes that had her trademark ummmm factor, tea cakes for example, but suffice it to say that she never added margarine to anything, and Crisco only to pie crusts and biscuits.

    August 16, 2016 at 9:13 am
  11. Lynn Welch

    My Granny Robby’s Nut Cake is–as far as I know–her original recipe; she never cooked from a cookbook and did not write any recipes down. Her Nut Cake was the food I looked forward to most at Christmastime. I watched her stir the dry ingredients and add the wet ingredients as she made the batter and poured it into greased and floured cake pans blackened with age. As the cakes baked, they filled her kitchen with the smells I still associate with Christmas: nutmeg, cinnamon, and toasted pecans. After the cakes cooled, Granny Robby covered them with a sugary glaze and artfully arranged pecan halves on top. The result: a multi-layered masterpiece! My mouth waters just thinking about it. Through much trial and error, my Aunt Ada was able to replicate the recipe from Granny Robby’s oral instructions: “About two cups” and “I guess about a teaspoon.” Granny Robby’s recipe is a link to my past that I can now share with my grandchildren.

    August 16, 2016 at 9:12 am
  12. Kat S Rich-Cummings

    I was a fortunate child. Brought up in Cajun & Creole Culinary influences. So narrowing down one favorite is a bit of a challenge,but here goes. Thurs Night Fall Gumbo Supper at St Peter’s Church in Carencro Louisiana. The cooks made a luscious Chicken & Andouille Sausage Gumbo served super hot in a deep bowl over a scoop of chilled potato salad. You got a chunk of French Bread & Ice tea all for $5.00 The pleasure of enjoying this amazing dish was made even sweeter by sharing it with many other folks from the community. It was satisfying and complete on so many levels. If there is a crowd to feed & cooler weather is upon us, this is my Go To, number one, never fails to please, dish to make.

    August 16, 2016 at 8:50 am
  13. Mary Z

    Momma Z’s spaghetti sauce is our family classic. My Mom, being of German descent, knew nothing of Italian cooking when she married my Dad, at the age of 21. Buna Rosie, as we called my Dad’s Mom, made the best spaghetti sauce and homemade pasta using a broom handle for the rolling pin!!! Mom learned to make red sauce from Buna and continues to make the best sauce to this day. We’ve all watched and imitated her recipe but hers is still not to be outdone!!! My 3 niece’s, all adults now, still call Grandma and put in a request for spaghetti night at my parents house. Sometimes there will be 6 people and sometimes 13 depends on who’s around and who’s lucky enough to be invited. It’s a family tradition to this day and allows all to share family memories and daily happenings and catch up. It’s all about the sauce and the family connection. We joke that before my Mom dies she has to buy a freezer so she can tuck away all our favorite recipes so that we may enjoy when she’s in the hereafter. What can I say my family has a sick sense of humor?

    August 16, 2016 at 7:41 am
  14. Ginny Cardona

    Hands down – my grandmother’s pound cake. There was always a cake on the counter with all of us taking a “quick slice” as we walked by. It is the most requested dessert it the family. This is what my son wanted in his care packages when he was deployed to Iraq. All of us – my mother and aunt, my siblings and me and now our children – make it and it is a topic of discussion on how it compares to my grandmother’s.

    August 16, 2016 at 7:34 am
  15. Donna Kendall

    My grandma’s recipe for Maw’s Jam Cake is a family favorite at Christmas. Because you need to make blackberry jam for starters, it is fairly time consuming but worth ever minute. The frosting is cooked like fudge but is not chocolate and both cake and frosting is packed with pecans and walnuts. I am the only one who makes it now but I hope my grandkids or great-grandkids will someday
    carry on the tradition!! I would love to add this cookbook to my collection which I will pass on to my granddaughters.

    August 16, 2016 at 6:30 am
  16. Peggy

    My favorite most handed down recipe is a peach cobbler recipe my grandmother used to make. It was simple, quick, and therefore a great standby desert. But it was so delicious, anyone who has some always wants the recipe. Just the smell of it baking still gives me the warm fuzzes that I felt at Granny’s house when she would bake this cobbler. A sweet smell and taste of love.

    August 16, 2016 at 6:24 am
  17. Sally Shank

    From the German side of my family, a recipe of my Grandmother & Great Aunt’s for Strawberry Schaum Torte. For those of you who may not be familiar, a Schaum Torte is a meringue that’s baked, low and slow, until it’s almost completely dried out. The outside shatters when you poke it with a spoon, but the inside is still chewy. To serve, they used to cut the top off, and put a scoop of good quality vanilla ice cream, then cover it with mascerated strawberries and whipped cream, then lay the top of the meringue over it. This is bringing back such vivid memories my mouth is watering!

    August 16, 2016 at 3:44 am
  18. Katrina

    Grandma’s spaghetti. She would make it whenever we came up to visit, all four of us refused dinner on the way there because we knew we would gorge ourselves as soon as we walked in the door of her house regardless of the time.

    August 16, 2016 at 1:06 am
  19. Shandra McCauley

    My grandmother was an excellent cook and I have tried to emulate her. But most of the recipes that I will be passing down have come from the pages of SL magazine. So many good ones!!!!

    August 16, 2016 at 12:47 am
  20. Daniele K

    My grandmother made a cheesy potato casserole that the whole family calls super duper potatoes. It’s not fancy, simply comfort food. She has been gone about 13 years now, and any time super dupers are on the table it’s like she’s there, too.

    August 16, 2016 at 12:39 am
  21. Becky Bowman

    My grandmother’s recipe for Mac and Cheese is the absolute best! So rich and creamy and filled with oooey gooey cheesy deliciousness!

    August 15, 2016 at 11:45 pm
  22. Linda Lilly

    There was from scratch pineapple upside down cake baked in a cast iron skillet every holiday, in my grandmother’s kitchen. Ito’s just a sweet memory of who she was. There were no hand me down recipes but she taught me to love cooking.

    August 15, 2016 at 11:42 pm
  23. Shirley Knilands

    We lived on a farm with a large garden, many animals and grain crops. My mother made salad dressing using eggs from our hens, along with vinegar, sugar, dry mustard and cooked until thickened in a double boiler. This dressing went into potato salad, apple salad and on leaf lettuce sandwiches.

    August 15, 2016 at 11:41 pm
  24. Jamie

    My mom’s country fried potatoes. I still don’t have the perfect cornmeal crust just right…but I’m working on it.

    August 15, 2016 at 11:41 pm
  25. Charlotte youtsey

    It may sound simple but my grandmother made an awesome dump cake that warm fruit and cake with a scoop of ice cream there was no doubt we were loved

    August 15, 2016 at 11:39 pm
  26. AngelaS

    Most of our holiday desserts have been passed down by being taught rather than written. Sweet potato pie, pound cake, pineapple upside down cake and peach cobbler.

    August 15, 2016 at 10:26 pm
  27. Julie

    My grandma is German-Russian and makes the world’s greatest cabbage buns! My ancestors and other German-Russian immigrants brought these portable sandwiches to the Great Plains in the late 1800’s. They are perfect for farmers to eat while working out in the fields or me to eat when I want to hold a complete meal in the palm of my hand. Cabbage buns are the delicious German equivalent of a calzone. My grandma makes them every week, starting with a yeasty dough then stuffing it with a peppery mixture of beef, onions, and cabbage. In the fall, my entire family gathers at her house on Saturdays for college football and cabbage buns. My grandma’s are the best, but I grew up eating them at Runza Restaurants and making/selling frozen cabbage buns for school fundraisers. As a midwest girl living in New Orleans, my grandma showed me how to make them using her special recipe. This fall, you can find my cajun neighbors gathering at my house each Saturday for college football and cabbage buns!

    August 15, 2016 at 9:20 pm
  28. Amy

    My grandmother’s sweet potato casserole has been passed down. It has been adapted from a Georgia cookbook.

    August 15, 2016 at 8:44 pm
  29. Martina Creger

    My paternal grandmother made wonderful corncakes for breakfast. She knew I loved them and would make them almost every day during my frequent visits. She had an old electric round griddle that sat right on the dining room table. Every meal was served in the dining room with placemats and silver no matter how simple. She gave me the corn cake recipe on an index card and who knows where that is now?!! She also made vichyssoise and my job was to pick chives from the garden to top the soup. The recipe for vichyssoise is hanging out with the recipe for the corncakes…

    August 15, 2016 at 5:14 pm
  30. Megan Laplante

    Hope I win!

    August 15, 2016 at 5:08 pm
  31. Lynn Corona

    Our family favorite – feed a crowd – Chicken Spaghetti. Trashes the kitchen, but will feed 15 people!

    August 15, 2016 at 4:56 pm
  32. margaret campbell

    I have been missing a good tomato aspic for some time! Or even one made with V8….

    August 15, 2016 at 4:16 pm
  33. conniepsaunders

    I treasure the recipe for French Coconut Pie that my Aunt used to make for family dinners and our annual family reunion. She shared it with me a few years ago and now I make it for our reunion and church dinners. I have also been honored to see it published in a regional cookbook and recently in a Gooseberry Patch cookbook. I have given my aunt the credit she deserves by referring to it as ‘Aunt Bernice’s French Ciconut Pie’.

    August 15, 2016 at 3:07 pm
  34. danielle

    My family favorite is my great grandmother’s pecan pie. My grandmother would gather fresh pecans during the fall to make the perfect pecan pie for Thanksgiving. Pecan pies remind me of my family, especially of my sweet grandmother. The taste, the joy and my family makes pecan pies a family favorite.

    August 15, 2016 at 2:53 pm
  35. Kimberly Ballard

    A dear friend of mine from Southern Maryland , who has since passed away. Passed on to me a recipe for Maryland stuffed corned ham. A favorite of mine I always make for Thanksgiving and Christmas.

    August 15, 2016 at 11:58 am
  36. Anna Johnson Kline

    There are quite a few gems passed down through the family but my grandmother’s Pecan Pie recipe & my Mama’s corn pudding are at the top of the list! They are staples during the holidays. A taste of home sweet home. Mississippi Proud!

    August 15, 2016 at 11:53 am
  37. Kathleen

    My mother handed me down her grandma’s Thanksgiving sausage dressing recipe. She always used Jimmy Dean sausage. We’d spend the whole morning cutting up onions & celery & frying the sausage. The smell of dressing being prepared reminds me more of Thanksgiving than turkey does. And the recipe connects me in a special way to my mama, grandma & great grandma.🙂

    August 15, 2016 at 11:19 am
  38. Mona Thompson

    My grandmother made a pound cake which called for Crisco shortening and this would have to be one of our favorite recipes. The cake always has a crunchy top. When one of the granddaughters shows up to a family event with this cake, the crust goes missing before the meal is served. It is truly comfort food to our family and it brings a lot of laughs and smiles around the table.

    August 15, 2016 at 11:16 am
  39. Julie

    A recipe that’s been handed down in my family is my great grandmother’s pound cake. It is talked about in legendary tones, and no one seems to be able to make it just exactly right. We don’t know if it was the flour she used, the humidity in the air of her small eastern North Carolina town, or that perfect oven just made for baking pound cake, but every time someone talks about Maime’s pound cake, a reverent moment of remembrance ensues for everyone who was lucky enough to taste it. Since my great grandmother had 6 children, 19 grandchildren, and so many great-grandchildren it’s hard to count, there are many fond memories surrounding this legendary pound cake.

    August 15, 2016 at 10:47 am
  40. Steve Harris

    A new cookbook would be a fantastic addition to the household. It would certainly get some use.

    August 15, 2016 at 10:40 am
  41. Anna Robertson

    My grandmother kept a shelf full of Southern Living Annual cookbooks on her shelf and she was a religious SL subscriber and cook. When I moved into my first place with my own kitchen, she took down one of those cookbooks and wrote out the recipe for meatloaf with a topping mixed with ketchup, chili powder, and mustard, and brown sugar. She told me to make a big batch and put them in little loaf pans to cook and then freeze to eat later. She was worried about me going hungry on my own. She is now 100 and not in good health but I still cook with that recipe for my kids. I have modified it to add shredded carrots or wheat germ. It has fed me and now feeds my kids on cold nights when we are too tired to cook.

    August 15, 2016 at 10:01 am
  42. Lizana

    The most popular handed-down recipe in my family is my mom’s Lemon Meringue Pie. I remember it from the time I was a little girl, anxiously awaiting its presentation on the table for slicing. It was actually modernized with the addition of sweetened condensed milk some time in the fifties. It’s tall and beautiful, with toasted peaks of meringue and a tidy siding of vanilla cookies. It was always requested at family gatherings and socials, all year long even though my mom considered it to be a summer dessert. The creamy, tangy taste immediately causes a close-eyed smile. De-lish! And, it’s still on our friends’ and families’ lists of favored recipes.

    August 15, 2016 at 9:27 am

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