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My Grandma's Mountain Pie Serving Size: 6 - 8 Prep Time: 15 Mins. Cook Time: 1 Hr. Ingredients 1 cup of flour 1 cup of sugar 1 cup of milk 1/2 stick of butter 1 28oz can of peaches (drained) Instructions Pre-heat oven to 350 degrees Lightly coat casserole dish (glass works best) with cooking spray – usually 13x9, but you can use any size, it may just need to bake longer . Pour drained peaches in dish, ensuring they are evenly disbursed in the pan. Mix flour, sugar, milk (in that order) separately in a bowl. Once flour, sugar and milk is mixed, add melted butter and mix again. Pour mixture over the peaches ( the peaches tend to slide all over when you do this, use a spoon to evenly disburse them again). Bake for 1 hour and serve warm, enjoy! Page 27

Jamie Alman FORT LAUDERDALE, FL While I tried to cook in college, I quickly realized I had no talent whatsoever in the kitchen. I started ordering in every night from the same two restaurants and would order the exact same meal every time. It got to the point where I would call these two restaurants and simply say, “Hi, it’s Jamie,” and they would place my order without me having to repeat it. Ever wonder who inspired the Jaime salad at Sofi’s Café in the 200 East Broward Building? It only took me years of ordering the same salad every day. Luckily, my husband loves cooking and is quite amazing at it. He cooks, I clean – it’s our routine. The one time I tried to make Matzoh Ball soup for him, I somehow messed up the recipe and had to throw it away. For someone who spends all day reading at work, I don’t know why I can’t figure out how to read a recipe! For his first Father’s Day this year, I wanted to surprise him with something homemade. He loves Funfetti cake, so I found this recipe online and figured it would be fun to try. The cookies were so good that my husband was confused who made them. For the inexperienced and experienced baker alike, this recipe is a must-try! -Jamie Page 26

Funfetti Cake Mix Cookies Prep Time: 5 Mins. Cook Time: 6 - 8 Mins. Ingredients 1 box Funfetti cake mix 2 Tbsp sprinkles (optional) 1/3 cup canola oil 2 eggs Instructions Mix together the cake mix, canola oil and eggs Add additional sprinkles (if desired) and then mix until the batter is moist and everything is blended Shape dough into 1 inch balls Bake at 375 degrees for 6-8 minutes Page 27

Mark Fawer NEW YORK, NY This is my daughter Hallie’s recipe for her delicious lemon bundt cake. With the onset of COVID, she has become a health- conscious cook and baker, all while attending college remotely. She modified this recipe from another that she found to make it more health conscious. Although I have not joined her in the process of making this cake, I have been an eager taster and consumer of whatever she makes! This recipe is absolutely one of my favorites she has experimented with. -Mark Page 26

Prep Time: 30 Mins. Cook Time: 1 Hr. Ingredients Hallie's Lemon 1 1/2 cups all purpose flour Bundt Cake 1/2 tsp baking soda 1/4 tsp salt Instructions 1 stick vegan butter (at room temp) 1 and 2 Tbsp of sugar 2 eggs 1/2 cup of dairy free yogurt 1 1/2 Tbsp of fresh lemon juice Zest of 1 lemon Preheat the oven to 325° F. Prepare a non-stick bundt pan or two loaf pans with butter (or non-stick spray) and flour dusting. For an extra crispy crust, you can use finely granulated sugar (such as Domino's) instead of flour. In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a standard mixer fitted with the paddle attachment (or a large bowl with electric beaters), cream the butter, sugar, and lemon zest. Don't rush this; I usually set a timer for 3-4 minutes. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl as necessary. Mix together the lemon juice with the Greek yogurt before adding to the butter-sugar-egg mix. Beat well. Add in the flour mix and beat on low until just combined. Use a rubber spatula to ensure everything is properly mixed at the bottom and around the sides. Transfer to your prepared pan and bake, about 60 minutes, until the center springs back when lightly pressed. Let the cake cool 15 minutes in the mold before inverting on a wire rack to cool completely. To prepare the glaze, simply squeeze lemon juice LITTLE BY LITTLE into the powdered sugar, while mixing with a fork. When the icing becomes thin enough to easily drizzle with the fork, it's done. Drizzle the icing over the cooled cake to your liking. It takes about 10-15 minutes to set, if you can wait that long. Enjoy! Page 27

Mimi Paez FORT LAUDERDALE, FL I have been making this recipe for Thanksgiving for as long as I can remember. Over the years, I have toyed around with the original recipe until it has become what it is today. Last year, I wanted to try something new and skip making these for Thanksgiving. Well low and behold, my son would not have it. He said that, “It would not be Thanksgiving if we did not have cranberry bars!” At the time, he was 19 years old and remembered having them every Thanksgiving. He and my extended family look forward to them every year and they have become one our favorite dishes as we celebrate together. I hope you enjoy them too! -Mimi Page 26

Mimi's Quick Prep Time: 15 Mins. Cranberry Bars Cook Time: 25 - 30 Mins. Ingredients Cookie Layers: Filling: Topping: 2 1/2 cup of flour 2 cans whole 1 cup flour 1/2 cup sugar cranberry sauce 1/3 cup sugar 2 Tbsp orange zest 1 tsp Vanilla 3/4 large egg yolks 5 Tbsp butter 2 tsp vanilla 1 Tbsp Orange Zest Dash of salt 1 Tbsp orange zest Instructions Preheat oven @ 425 . Have a 13 x 9 x 2-inch baking pan ready. To make cookie layer: Mix flour, sugar, and salt in a large bowl, add orange zest. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Then, stir in egg yolks and vanilla. Shape the mixture into a ball. Press in bottom of pan, building up a small edge around sides of pan. Spread cranberry sauce on top. To make topping: Mix flour, sugar, and vanilla in a small bowl. Cut in butter until mixture resembles coarse crums. Sprinkle evenly over cranberry sauce, and sprinkle orange zest. Pat crumbs very lightly into sauce. Place pan in top third of oven. Reduce oven temperature to 375. Bake for 25 to 30 minutes until top is lightly browned. Cool on a wire rack. Cut into squares. Page 27

Rebecca Bratter & Deena Lawrence FORT LAUDERDALE, FL We have a big family! There are Four brothers, 10 grandchildren, and 6 great- grandchildren... well, at least as of today. When we were little, we heard lots of stories of Great-Grandma Polly. Because Rebecca is the oldest, she probably has the most memories of her. A short little feisty lady who loved to tell stories and to make her famous lemon meringue pie! In the 1980’s the family business located in Miami, Florida expanded to open an office on 27th Avenue, down the street from the Miami Dolphin’s Stadium. The building they bought was a former drive-through Chicken Unlimited. The best joke became that \"little Grandma Polly\" (barely 4 feet) was going to sit at the window selling pies (even though it was now going to be an insurance office). The truth is-it would have worked, because Grandma Polly’s Lemon Meringue Pie was the best! So, when the email came around about the GM Family Cookbook, we had to submit this famous recipe. With its tart filling and huge meringue top, it was the perfect addition! So, we finally drew the courage to ask Grandma Annette (Grandma Polly’s 89 year-old daughter and matriarch of the family) for the recipe. It turns out... it is not quite as complicated as we all thought, but we promise you will enjoy! -Rebecca & Deena Page 26 The \"famous\" Lemon Meringue pie! Made by our Grandma Annette.

Great Grandma Serving: 8 - 9\" Pie Polly's Lemon Prep Time: 15 Mins. Cook Time: 25 - 30 Mins. Ingredients Pie & Filling: Meringue Pie 1 store bought pastry crust 1 pack My*T*Fine Lemon Pudding & Pie Filling 1/2 cup sugar 2 1/4 cup water 2 eggs (yolks ONLY) *Save the whites for the meringue Meringue: Instructions 2 eggs (whites ONLY) 1/4 tsp cream of tartar Prepare filling and pastry crust: 1/4 cup sugar Mix contents of package with 1/2 cup sugar and 1/4 cup water. Stir in 2 egg yolks and 2 cups of water. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Cool 5 minutes, stirring twice. Pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crusts). For baking time of the pastry crust, see instructions on store bought package. Prepare meringue topping: Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form. Spread meringue over hot pie filling, seal well to crust. Bake at 350 degrees F for 10 to 12 minutes or until light brown. Cool to room temperature. Refrigerate 3 to 4 hours. *If you do not want to top with meringue, cool crust with filling slightly and refrigerate at least 2 hours. Page 27

Ellen Gilmore FORT LAUDERDALE, FL Truth be told, the only family recipe I have actually made myself is my Moms’ for London Broil. However, I wanted to share this recipe as we enjoy it at important family celebrations. This recipe that has been passed down from my grandmother to my mother, and now to my eldest sister. Usually my Mother or my sister always do the honors of preparing this cake, which works for me because I reap the benefits! I have included a picture of the cake from my Nana’s 90th birthday which was accompanied by a poem my brother wrote for my Nana. It is a very fond memory for our family and I am thrilled to share it with you! Enjoy! -Ellen Page 26

Grandma's Prep Time: 15 Mins. Chocolate Cake Cook Time: 25 - 40 Mins. Ingredients Cake: 1 cup butter 1 lb dark brown sugar Icing: 3 ounces melted baking chocolate 3 eggs 1 stick of butter (softened) 3 cups flour 8 ounces cream cheese 1.5 tsp baking soda ½ tsp vanilla 1.5 cups sour cream or butter milk Powder Sugar (To Taste) 1 tsp vinegar (you can omit the vinegar if you use buttermilk) 1 tsp vanilla Instructions Blend butter and brown sugar together until smooth. Add eggs and mix. Then, add the melted chocolate, baking soda, vanilla (and if used) vinegar. Then alternate incorporating the flour and milk into the mixture until all ingredients are incorporated. Bake at 350 degrees If using three 8 inch layer cake pans – bake for 30 minutes If using a large cake pan – bake for 35-40 minutes If using cupcake trays – bake for 25 minutes Icing: Blend together all icing ingredients until you get the consistency and taste you like. You can also add milk if needed/desired to alter consistency. Page 27

Nancy Emara SCOTTSDALE, AZ This recipe has been in my family for over 50 years now and I am so excited to share it! The \"Banana Split\" is the most requested dessert when we have our potlucks and family gatherings. It was always the dish that my grandma made and brought. Whenever I have a potluck, I always try to volunteer to bring the dessert because this recipe is very easy, takes no time at all to whip up, and most of all people love it. I hope you enjoy this as much as we do! -Nancy Page 26

Banana Prep Time: 20 Mins. Split Cook Time: 10 Mins. Instructions Ingredients Heat oven to 350° 2 cups graham cracker crumbs 6 Tbsp butter 2 cups powder sugar 1 stick of butter 2 eggs 3 bananas sliced in quarters 1 20 oz can crushed pineapple drained 1-16oz tub Cool Whip Ground walnuts for decoration Maraschino cherries sliced in half for decoration In a 9x13 baking dish, pour 2 cups graham cracker crumbs, mix with 6 tablespoons melted butter, press to bottom of dish and bake 10 minutes. Remove from oven and let cool completely. Once the crust is cool, in a bowl, add 1-stick softened butter, 2 cups powdered sugar, and 2 eggs mix on high speed for 10 minutes. Once completed, spread on top of graham cracker crust. Now, layer the ¼ banana pieces. Spread the drained crushed pineapple on top of the banana pieces. Whip the cool whip for about 10 seconds in the container and then apply as the top layer (this should take it to the top of the baking dish). Decorate the top with sliced cherries and ground walnuts. Refrigerate for an hour and serve. Page 27

Martha Caldwell FORT LAUDERDALE, FL Something you might not know about me is that I attended Johnson and Wales University for culinary school. We had an assignment where everyone had to create something completely on their own. These Macadamia Toffee Bars were one of my very first creations. After all this time has passed, I am still making them. My grandchildren ask me to make these for them every time they come for a visit. Who knew that a simple class assignment would turn into a family tradition? Enjoy! -Martha Pro Tips #1 Bars will keep at room temperature for about 3 days if you want to eat them right away. #2 It’s better to refrigerate them and take them out about an hour before serving to extend their shelf life. In the fridge, they will last for 10 days. #3 You can also wrap them tightly with plastic wrap and freeze them. They will last 6 months in the freezer. It’s important to wrap them tightly in plastic wrap and then wrap them with aluminum foil. #4 When thawing, do not remove any of the wrapping until they’re thawed, so they don’t dry out. Page 26

Martha's Makes approx. 70 one-inch squares Ingredients Macadamia 1 box graham crackers (you will need 2 inside pkgs ) Toffee Bars 4 sticks unsalted butter (cut in small pieces) 1 cup light brown sugar (packed) Instructions 1 tsp vanilla extract Preheat oven 350°. 1 lb macadamia nuts (salted) (rough chopped – small pieces, no powder) 1 package heath toffee pieces Butter non-stick baking spray Aluminum foil Half-sheet baking sheet (or two 9½” x 13” pans) Line the baking sheet with aluminum foil, making sure bottom and sides are covered. Lightly spray aluminum foil with butter spray. Use paper towel to wipe butter spray all over pan. Line up graham crackers to cover the entire area of pan. Crackers should be tightly together, but not forced, as not to break them. Set aside. In a non-stick skillet over medium heat, melt the butter, and when completely melted, add the sugar, stirring well. Add the vanilla extract and keep stirring for about five minutes to allow the sugar to melt. When mixture has come to a boil, add the chopped macadamia nuts and mix well. Once the nuts are well covered, remove from heat. Carefully pour the mixture over the graham crackers, using a spatula to carefully spread the hot mixture, so the nuts are equally spread over the entire area. (Spatula should be sprayed lightly with butter spray to prevent hot mixture from sticking to spatula.) Sprinkle the Heath toffee pieces evenly over the entire mixture, so that the toffee pieces cover the entire pan. Place pan(s) on center rack in oven. Bake for 10 minutes. Remove promptly and set pan on cooling rack. Mixture will be liquid-like and bubbly, but it will set. After 10 minutes of cooling, take a sharp knife and score the mixture into 1” x 1” squares (optional what size you want to cut them). Put them in refrigerator to completely set for about 4 hours. Remove from fridge and cut the bars following the scoring marks you made earlier. Cut carefully with a sharp serrated knife. Cut firm, but not aggressively, as not to break the squares. Remove the squares from pan and store them in a plastic air-tight container. Page 27

Billy Hayden FORT LAUDERDALE, FL There is something so special about a grandmother’s cooking. There is a magic in it! Was it the way my grandmother turned the spoon? Was it the pan she used for decades? The ingredients? This recipe originated from my great grandmother, so this would date all the way back to the 1800’s. It’s been adapted over the years for the modern day convenience of a slow cooker. My grandma originally made this with summer peaches she bought from a road- side farmer in Tennessee country. When I visited for the whole summer, I would ask her for this dish weekly. It a really fond memory for me. She used fresh peaches and either froze them or canned them. For me, I preferred she make it with the canned peaches – but, that meant peaches had to last long enough in her house for her to can them. That was rare! I hope you enjoy this recipe as it is a little bit of my family history. Made with love and memories. Priceless! Biscuit Topping: -Billy Ingredients Peach Filling: 1 1/4 cups all-purpose flour 3 Tbsps granulated sugar Page 26 Unsalted butter, for greasing insert 3 Tbsp cornstarch 1 tsp baking powder 2 Tbsp orange juice Pinch fine salt 3/4 cup milk Two 12-ounce bags frozen peaches 2/3 cup granulated sugar 4 Tbsps cold unsalted butter, cut into small pieces Whipped Sour Cream Topping: 1/4 to 1/2 tsp almond extract, optional 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/2 cup heavy cream 1/4 cup sour cream 2 Tbsps confectioners' sugar

Serving: 6-8 Prep Time: 20-30 Mins. Cook Time: 4 Hrs. Crock Pot Peach Cobbler Instructions For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss. For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough. Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving. For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks. Spoon the cobbler into bowls and top with the whipped sour cream topping. Page 27

Sharon Jackson FORT LAUDERDALE, FL This sweet potato pie recipe has been passed down from my great grandmother to my grandmother, then from her to my mother, and now the tradition continues as I have passed it on to my daughter. Thanksgiving is a special time of year for us. This sweet potato pie was only made at thanksgiving and that’s when I make it also. It is our family’s special treat that you can only get at holiday time. I enjoy having something to share with loved ones that carries so much of our family’s heart and history. I hope you enjoy it as much as we do! -Sharon Page 26

Sweet Potato Serving: 8 - 9\" Pie Pie Prep Time: 15 Mins. Cook Time: 25 - 30 Mins. Ingredients 2 deep dish pie shell 1 tsp of vanilla 6 medium sweet potato 2 Tbsp of flour Cinnamon to taste 1 stick of butter Nutmeg to taste 3 eggs 1 ½ cup of sugar Instructions **Typically we use slightly more nutmeg to cinnamon in our ratio. Pre-bake your pie shell in the oven at 425 degrees for 10 minutes. Remove from the oven and set aside. Reduce the temperature to 350 degrees. While you are pre-baking your pie shell, clean your sweet potatoes and boil them (skin on). until soft. Then, peel the sweet potatoes and smash them with stick of butter together. Next, add sugar and beat your eggs. Mix eggs, your sugar and sweet potatoes together. Add in flour, and sprinkle with cinnamon and nutmeg to your liking. Once the mixture is fully incorporated, pour in the pie shell. Bake the pie for 45 minutes at 350 degrees. Page 27

Daniela Mena FORT LAUDERDALE, FL Many years ago, I found this recipe on Pinterest. I had experimented with banana bread recipes over the years, as I like to use up bananas when they are over ripe instead of throwing them away. However, once I tried this particular recipe, it’s become my favorite. It seems that quarantine times made banana bread recipes super popular. However, this was popular with my family and friends well before it became trendy again. I was ahead of the curve! Enjoy! -Daniela Page 26

Chocolate Chip Serving: 8 Banana Nut Prep Time: 15 Mins. Bread Cook Time: 60 Mins. Instructions Ingredients Preheat oven to 350 degrees. 3 very ripe bananas 2 eggs 2 cups all purpose flour 1 tsp baking soda 1 cup brown sugar 1 bag chocolate chips 1 tsp cinnamon 1/4 tsp salt 1 tsp vanilla extract 1/2 cup chopped pecans (Optional) 8 Tbsp unsalted butter 1/4 cup milk Line a loaf pan with parchment paper and spray with nonstick spray. Mash your ripe bananas until smooth and slightly chunky. Set aside. In a large bowl, mix together your melted butter, brown sugar, milk, eggs and vanilla extract. Add your mashed bananas and mix until smooth. Then combine your flour, cinnamon, baking soda and salt to the batter. Lastly, add in your chocolate chips and pecans. Pour your batter into the prepared loaf pan and bake the banana bread for 60 minutes or until a tooth pick comes out clean. Allow the banana bread to rest, then serve and enjoy! Page 27

Barbara Reinman FORT LAUDERDALE, FL I have been making this recipe for about 15 years now. It’s a Thanksgiving favorite, but more often than not, I end up making it just because it’s delicious. Now, my family and friends request this for pretty much every time we get together. They love that it’s so creamy yet light. It is always the 1st dessert to be totally finished before any others! Recently, my granddaughter Abbey has asked me to teach her how to make it. She loves to learn new recipes and loves to bake. So it seems I have started a tradition! Enjoy! -Barbara Page 26

Black Forest Pie Prep Time: 10 Mins. Abbey & Barbara Ingredients 1 Keebler Ready Crust Graham Cracker, Chocolate Flavor 3 1/2 cups (8oz) thawed Cool Whip 1 cup cold milk 1 box (4 servings) Jello Instant Chocolate Pudding Pie Filling *To make this more healthy you can use sugar free Jello pudding and a Lite Cool Whip. Instructions Spread 3/4 cup cool whip on bottom of pie crust. Combine milk & pudding mix in medium bowl, blend with wire whisk for 1 minute. Fold in 1 1/2 Cups Cool Whip. Spread in pie crust. Spread remaining cool whip over top of pudding. Chill for at least 3 hrs. Page 27

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MEASUREMENTS & CONVERSIONS DEENA LAWRENCE FORT LAUDERDALE, FL 1 GALLON: 1 QUART: 1 PINT: MEASURE - EQUIVALENT: 4 Quarts 2 Pints 2 Cups 8 Pints 4 Cups 16 Ounces tsp = teaspoon Tbsp = Tablespoon 16 Cups 480 mL 1/16 tsp = dash 32 Ounces 1/8 tsp = a pinch 128 Ounces .95 liters 3 tsp = 1 Tbsp 3.8 Liters 1/8 cup = 2 Tbsp 1/4 cup = 4 Tbsp 1/3 cup = 5 Tbsp + 1 tsp 1/2 cup = 8 Tbsp 3/4 cup = 12 Tbsp 1 cup = 16 Tbsp 1 STICK BUTTER: Volume - 1/2 Cup/125 mL Weight - 1/4 lb (4oz)/115 g 1 CUP: 1 1/4 Cup: 1 Tbsp OVEN TEMPERATURE 16 Tbsp 4 Tbsp 3 tsp 1/2 Pint 12 tsp 1/2 Ounce FAHRENHEIT - CELSIUS 8 Ounces 15 mL 240 mL 2 Ounces 275 = 140 60 mL 300 = 150 325 = 165 SUBSTITUTIONS 350 = 180 375 = 190 1 CUP BUTTERMILK: 400 = 200 1 tbsp lemon juice or vinegar + 425 = 220 enough milk to equal 1 cup 450 = 230 475 = 240 HERBS: 1 Tbsp fresh = 1 tsp dry 1 CUP OF SUGAR: 1 EGG: 3/4 cup honey 1 Tbsp ground flax or chis seed + 3 Tbsp water 3/4 cup maple syrup 4 Tbsp applesauce 2/3 cup agave nectar 1/2 of a medium mashed banana 1 tsp stevia Page 27

Guide to Different Cuts of Meat NECK THIGHTAIL WING BREASTLEG LOIN HOCK BOSTON HAM BUTT SIDE PICNIC SHOULDER FOOT RUMP RIB ROUND SIRLOIN SHORT LOIN CHUCK SHORT RIB SHAHINNKD FLANK PLATE BRISKET FORE SHANK Page 28

TEMPERATURES USDA Recommendations Fish 145 F Chicken 165 F Pork Recommended safe cooking temperatures 145 - 160 F for beef, veal, lamb and pork: Beef Whole Cuts - 145 F 145 - 160 F Ground Meats - 160 F Rare 125 F Medium Well 155 F Medium Rare 135 F Well 160 F Medium 145 F Brisket 205 F Page 29

INDEX Page 30

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GLOSSARY Page 32

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Family Cookbook