Doris Brown
Springdale, Ar.
This recipe comes from my husbands grandmother l, who was of German decent and loved her kitchen. Although I no longer use this recipe (mastered the art via microwave) I spent many hours with Grandma making batch after batch of this delicious treat and precious memories never to be forgotten.
Melanie Raymond
Springdale Arkansas
Preheat oven to 350 degrees
Ingredients: 1 cup canned pumpkin, 1/2 tsp salt, 1 cup white sugar, 1 tsp baking soda, 1/2 cup vegetable oil, 1 tsp milk, 2 cups all purpose flour, 1 tbsp vanilla extract, 2 tsp ground cinnamon, 1 egg, 2 tsp baking powder, 2 cups white chocolate chips.
Directions: Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and add to pumpkin mixture. Add flour to pumpkin mixture and mix until well combined. Add vanilla and white chocolate chips, stir until combined. Put plastic wrap over bowl and refrigerate for 1 hour.
Drop by spoonful onto greased cookie sheet and bake for 12 minutes or until lightly browned and firm.
It took me about 2 years of tinkering with the recipe to get it just right. It has become a staple of our fall cooking. When my kids were young, I loved baking this recipe with them and watching their faces light up when they know we are making them. (It still happens today even though they are adults)
Tiffany Selvey
Springdale
This is my go-to dessert recipe because my family loves it and it has apples, so it’s appropriate for breakfast. 🙂
Brooke LeMasters
Fayetteville, AR
My grandparents made these regularly. They would come out crepe-like and perfect with jam or syrup. They’d usually double the recipe to feed the whole gaggle of us and we learned early on that they usually had everything on hand for these Cottage Cheese pancakes. One day early in the pandemic, I facetimed with my brothers and we all realized we had each made these pancakes that morning in 3 different states. I think we all make them when we feel like we want to hold our family close, even though we are scattered across the US. To us, they taste like our grandparent’s farmhouse in Neosho, MO. And I imagine my daughter might make these one day and think of the way I slip the first ones into her palms while they’re still warm before we even make it to the table, and maybe they’ll make her feel more connected to us all.
Brandon Weston
Lowell, Arkansas
This was my great-grandma’s recipe for potato salad. It was my mom’s, mom’s, mom if I remember right. She was from a German family and always had amazing recipes for things like brats, sauerkraut, coleslaw, and of course, potato salad! I unfortunately never had the opportunity to try this from the source, but my mom has a lot of great memories of her grandma’s cooking and this recipe has been a feature of our family gatherings since I was a kid.
Jaime Miller
Springdale, AR
We have a few persimmon trees behind our house. Each year I advertise when the harvest is available to my friends. This recipe comes from my friend Gennie Hirschy. Last year, my Marshallese friend came to pick the persimmons.