Sunday #Cooking up Memories #Inspiration

One of my precious keepsakes is a recipe binder my grandma made for me on my eighteenth birthday. She hand wrote each and every one and I can’t express how it makes me feel to look back on these colorful bits of paper knowing she did this for me. (She knew I needed all the help I could get! lol)




Back when I couldn’t decide how I wanted to spell my name 🙂




Today, I’ll share a staple from when Grandma was a young bride. Times were hard and meals had to stretch for a family of four.


First, the Corn Bread:



And then Baked Beans. As you can see, my handwriting is MUCH messier than hers! She told me this over the phone and I wrote it down. If you have an old bean pot to cook these in, they taste so much better!




Baked Beans


Pre-heat oven to 350 degrees

Navy Beans- small bag

1.5 tsp Baking Soda

Ham Bone or 2 cups cooked bacon

1/4 med onion, chopped fine

1/3 cup golden sugar

1/4 cup molasses

1.5 tbsp mustard

2.5 tbsp ketchup



Rinse a small bag of Navy Beans.

Place in dutch oven 3/4 filled with cold water; let swell for an hour.

Add Baking Soda, bring to a boil. Simmer 1-2 minutes until scum forms on top of water.

Drain into large colander and rinse well.

Rinse pot out, then add the beans and cover with water, about 2- 2.5 inches above the beans. Add a ham bone or cooked, cut pieces of bacon (approx. 2 cups)

Add onion, brown sugar, molasses, mustard, ketchup. Stir.

Bring back to boil. Place in oven and bake 3 hours. Watch the water. You may have to add a bit if it bakes down too quickly.

This will quickly become a staple in your home too, they’re delicious!





Published by

Jacquie Biggar

JACQUIE BIGGAR  is a USA Today bestselling author of Romance who writes about smart, sassy females and tough, alpha males who learn the true power is love. Free reads, excerpts, author news, and contests can be found on her web site: You can follow her on at, Or email her via her web site. Jacquie lives on Vancouver Island with her husband and loves to hear from readers all over the world!

23 thoughts on “Sunday #Cooking up Memories #Inspiration

      1. I’m blessed to still have my grandmother (she turned 100 in April and still has her wits). We still discuss cooking all the time, and she has (well, now I have) the best recipes!

        The fact that your grandmother took the time is proof of her love.

        Liked by 1 person

  1. What a treasure, Jacquie, and a superb post!

    Both of my grandmothers (and one of my grandfathers) had already passed on by the time I was born, but I had a great aunt who did wonderful recipes.You know the kind they never wrote down but just threw together, LOL? My MIL also shared a number of recipes with me, written on 3 x 5 cards which I treasure.

    I noticed from your handwriting you have a backward slant. Are you left-handed?

    I’m right-handed but always had a backward slant as a kid. When I was young, the teachers used to slap my hands with a ruler to make me stop slanting that way. It quasi worked. For most part I print (I only write my signature) straight up and down, but every now and then I slant to the left. I have NEVER learned to slant to the right, LOL.

    Liked by 2 people

    1. Oh, my gosh! My teacher did that too! Yes, I’m a lefty. Mom went to the school and reamed them out. I wasn’t bothered after that, lol.
      All of Mom’s recipes are like your great-aunt’s. I ask her how to tell if the dough is right and she says you can just tell 🙂
      I wish I could cook like she can!

      Liked by 2 people

      1. I thought you might be a lefty. Back in the “old days” they were weird about that, including those few of us right-handers that slanted to the left, LOL.

        I loved how then women of earlier generations just “knew” what went into a recipe and never had to write it down! 🙂

        Liked by 2 people

      2. My hand was switched when I was young. Now there are some things I do right handed, some left, and some I can go either way. I write with my right hand, but I have to turn the paper almost upside down to get the correct slant on it. My slant (on unturned paper) is dramatically left.

        I can’t believe you even noticed that, Mae!

        And Jacquie, regarding the dough, I’ve said the exact thing to my kids. I think the more you make something, the easier it is to know by look and feel.

        Liked by 1 person

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