The Recipe Box Project
If you love to cook and collect recipes, we're looking for you -- for favorite dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We're calling this The Recipe Box Project and you can contribute a recipe or post a message online. We hope this will create a local, online recipe box that belongs to everyone.
Please tell us where you got the recipe (package box, cookbook, mom, friend -- and include the name). Food section contributor Debra Samuels will oversee the project. E-mail Debra with questions or submit a recipe by writing to recipebox@globe.com or by going to www.boston.com/food or by filling out the form on the right side of this blog. Once a month we will print one of the recipes in this section, and from time to time they'll appear on this blog.
Contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Stephen Meuse writes and blogs about wine. His column, By the Glass, appears on the last Wednesday of the month in the Food section. Plonkapalooza, his review of 50 bottles $12 and under, comes out every fall.
The Recipe Box Project:
If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.INside Boston.com
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Plus...
Blueberry Cake with Streusel Topping.
This recipe was in the G section, from the Recipe Box, a few weeks ago and then again the following week as the winner. I have made this cake twice, and there is no way to have a batter that the berries can be folded into and not crushed with only 1/2 C of milk. Do you have a special secret?
I have a wonderful bleuberry cake recipe my mother cut out of the Globe Chat about 1950. The original clipping is long gone so I don't know who submitted it originally. This is about the best recipe I have, whenever I make it I get requests for the recipe
It sounds weird, but if you make it just the way it says it will be wonderful. Use wild berries if possible. Also, don't be alarmed as the batter is really stiff. It is a wonderful moist cake that keeps for several days.
BOSTON GLOBE BLUEBERRY CAKE
2 CUPS OF SIFTED FLOUR
1 TABLESPOON OF BAKING POWDER
1 SCANT TEASPOON SALT
Sift these ingredients into a bowl.
Rub 2 ROUNDED TABLESPOONS OF SHORTNING in.
Mix in a scant 3/4 CUP OF SUGAR.
Break 1 EGG into a cup measure and fill with MILK to make 7/8 CUP..
Fold lightly into flour mixture.
Add 1 CUP BLUEBERRIES.
Spread in a 9" square greased pan.
Sprinkle sugar and cinnamon over top.
Bake in 400 F oven for 35-40 minutes.
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