48 Recipes
16 Downloads
Barden Family and Friends Cookbook
She worked as a laundress, in a canning factory and eventually by 1940 used her cooking skills for work at various Wisconsin Northwoods camps in the summer months, and she worked at a school for the deaf in St. Louis as the cook.
It would then only be natural for her to keep numerous books of handwritten favorite recipes. This must be a genetic trait because I have always loved saving recipes, even if I never make them.
She worked as a laundress, in a canning factory and eventually by 1940 used her cooking skills for work at various Wisconsin Northwoods camps in the summer months, and she worked at a school for the deaf in St. Louis as the cook.
It would then only be natural for her to keep numerous books of handwritten favorite recipes. This must be a genetic trait because I have always loved saving recipes, even if I never make them.
Her recipe book was passed on to her daughter Kathryn (Katie) Wilke who became a superb cook. When Katie passed away, that book was passed to her son Dick and his wife Marian, and then they passed it on to me. I would be happy to pass that book to another family member.
Grandma's cookbook is not sophisticated by any means. The first page has a clipped article called "Eat Wisely and Keep Well" and it contains a set of "rules from Grandma's cookbook". I think she must have copied this from her mother or grandmother. For example, "Always cream butter before adding sugar" and "always mix spices with a little of the flour"
I wanted to do something with these recipes since it came into my possession but until this cookbook came about I had no idea if these recipes would still work today and be palatable. The answer to that question is SOMETIMES. There were more than 150 recipes in her little black book, some with two lines of instructions, many without guide to temperature or amounts. After contacting family members, and some of their siblings, the interested group undertook trying some of the recipes in the book. After a few attempts, it was clear that we didn't want to have a cookbook with recipes no one would want to eat. For the most part, the recipes we tried did not transfer well to our modern palates or even cooking supplies. So we changed our focus from using the original recipes but rather re-inventing them or using other recipes we could easily find. Lastly, we decided to add favorite family recipes to share with the group. Only a small selection of recipes in Grandma's book were used in their original form for this cookbook.
As this cookbook came together, it was clear it was a way to share the experience of Grandma's book, but also a chance to link the family together with recipes they love.
Thanks to all the test cooks, Marian, Mary, Steve, Joanne, Barbara, Dan, Debra, Giovanna, Barb, and Katie and their families who were taste testers.
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Cookbook Recipes
Barb's Blackberry Lemonade Margarita
Mary's 24 Hour Pineapple Salad
Barb's Sour Cream Fudge Cake Original
Dan's One Banana Bread Update Original
Barbara's Quick Bean Soup
Marian's Beef Birds
Barb's Gluten Free Brownies
Mary's Chocolate Sauce
Mary's Chop Suey
Joanne's Cream Puffs - original recipe
Marian's Chicken and Dumplings with Leeks and Tarragon - Family Favorite
Barbara's Lemon Ginger Molasses Cake
Joe and Joanne's Mushroom and Garlic Sauce with Pasta - Family Favorite
Barb's Gingerbread Cake - original recipe
Barbara's Ginger Cookies - Good as Gold - Original recipe
Barb's Graham Cracker Toffee
Joanne's Ham Loaf - Original recipe
Joanne's Hazelnut Cookies Re-Invented
Barb's Horseradish Meatloaf - Updated
Barbara's Zucchini Rounds - Family Favorite
Steve's Oven Burgundy Beef Stew
Steve's Johnny Cakes
Giovanna's Oatmeal Drop Cakes - Original Recipe
Giovanna's Johnny Cakes - Updated
Barb's Orange Charlotte
Barb's Parisienne Dressing Updated
Barb's Peanut Butter Bread with Chocolate Chips
Dan's Flourless Peanut Butter Cookies
Debra's Porkchops in Casserole Updated
Mary's Scalloped Carrots - Reinvented
Barb's Schaum Torte Updated
Marian's Shrimp Salad - Updated
Joanne's Sour Cream Doughnuts - Original
Joanne's Sweet Potatoes - updated
Marian's Spare Ribs with Vegetables - Updated
Steve's Bean Soup - Updated
Katie's Tomato Toast - Updated
Marian's Vinaigrette - Family Favorite
Mary and Steve's Chile-Cheese Grits - Family Favorite
Bill's Fudge - Family Favorite
Norma's Double Breaded Pork Chops - Family Favorite
O'Ds Guinness Beef Stew - Family Favorite
Laura's Meatballs and Sauce - Family Favorite
Laura's Squash Rolls - Family Favorite
Katie's Strawberry Almond Spinach Salad - Family Favorite
Katie's El Paso Cornbread - Family Favorite
Barbara's Quick Hollandaise Sauce
Steve's German Potato Salad - Family Favorite
Barb's Blackberry Lemonade Margarita
This recipe reminds me of my five friends from junior high and one of our reunions in Oceanside, California. It can be served as a left over without tequila for breakfast!Mary's 24 Hour Pineapple Salad
The original recipe was noted by Grandma to be "good" and was one that she had received from her sister Marie and friend MayBarb's Sour Cream Fudge Cake Original
This was an original recipe from Grandmas cookbook but it wasn't fudgy enough for today's tastes. Adding more melted chocolate and chocolate chips brings it up a notch. A nice light cake with pleasing taste.Dan's One Banana Bread Update Original
This recipe is so easy and so flavorful. It also can be made with gluten free flour and turns out well. We always add nuts and chocolate chips to make it that much more delicious.Barbara's Quick Bean Soup
Grandmas recipe required prep the day before making the soup, while this version can be made in a little over an hourMarian's Beef Birds
In Grandma's cookbook this was called Veal Birds. Marian Wilke made it with Beef.Barb's Gluten Free Brownies
This is originally Bon Appetite recipe that kicks up the brownie and also is gluten freeMary's Chocolate Sauce
Many recipes in Grandma's book are focused on chocolate which makes sense to any Barden chocoholic. This recipe is similar to one made by other members of the family.Mary's Chop Suey
Is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.Joanne's Cream Puffs - original recipe
This recipe from 1935 was one Grandma made at Camp Agawak on Blue Lake near Hazelhurst, Wisconsin. It certainly has stood the test of time.Marian's Chicken and Dumplings with Leeks and Tarragon - Family Favorite
Marian reports that Katie's Chicken and Dumplings was one of her favorites until she found this recipe, however she no longer makes the chicken with the skin on because she would eat the cripsy skin. Original recipe from Cooks CountryBarbara's Lemon Ginger Molasses Cake
Barbara found creme fraiche not readily available so she topped her cake with whipped cream and found it to be just as deliciousJoe and Joanne's Mushroom and Garlic Sauce with Pasta - Family Favorite
This is a family favorite of Joe and Joanne and her familyBarb's Gingerbread Cake - original recipe
From the Wausau Cookbook of 1906, this recipe holds up well and can be made in small portions and baked in mini loaves. Would be great at a Christmas party!Barbara's Ginger Cookies - Good as Gold - Original recipe
Barbara reports the cookies were delicious and great for dunking in coffee!Barb's Graham Cracker Toffee
A new use for graham crackers that is more yummy than S'moresJoanne's Ham Loaf - Original recipe
This recipe was made in 1935 at a girls camp near Hazelhurst, Wisconsin. Popular in its day, hamloaf was a a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape.Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries. Some cooks made it with Spam.Joanne's Hazelnut Cookies Re-Invented
A delicious nutty cookie that would be a great snack for adults and childrenBarb's Horseradish Meatloaf - Updated
Cooking in muffin tins allows the meatloaf to brown on all sides and gives a nice crustBarbara's Zucchini Rounds - Family Favorite
A great use for all the zucchini at the end of the summerSteve's Oven Burgundy Beef Stew
Grandma's Eat-More- A Stew" was essentially a hamburger noodle dish while this recipe is a hearty stewSteve's Johnny Cakes
Steve wanted to make this recipe because he had fond memories of making Johnny Cakes with his familyGiovanna's Oatmeal Drop Cakes - Original Recipe
Its a sweet treat for everyone!Giovanna's Johnny Cakes - Updated
Close to Grandma's original recipe. The batter smelled like cake batter! The vanilla, egg, and sugar, I’m sure! The consistency was surely cornbread.Barb's Orange Charlotte
A light, creamy dessert served with or without a crust and ladyfingers. Kudos to Taste of Home for updated recipe.Barb's Parisienne Dressing Updated
French dressing, in American cooking, is a creamy, ketchup-based dressing which varies in color from pale orange to bright red. ... In the 19th century, French dressing referred to any vinaigrette.Barb's Peanut Butter Bread with Chocolate Chips
The only change from the original recipe was to add an egg, and chocolate chips, and I opted to make a half of a recipe and baked in mini loaf pansDan's Flourless Peanut Butter Cookies
This may be the simplest recipe you have ever made, and the most delicious and no flour required and include chocolate chips!Debra's Porkchops in Casserole Updated
A delicious once dish meal with porkMary's Scalloped Carrots - Reinvented
Mary has given us an updated recipe that would be a nice accompaniment to any special mealBarb's Schaum Torte Updated
This is the ultimate Wisconsin Supper Club Dessert and I was glad to see it made its way to Grandma's cookbook. This recipe was shared in many cooking sites but I found it in "the cafe sucre farine"Marian's Shrimp Salad - Updated
Marian gave us a bright, delicious version of canned shrimp salad listed in Grandma's cookbook which is much healthier than the originalJoanne's Sour Cream Doughnuts - Original
Joanne used the original recipe from Grandma and to make it even more authentic she used her Grandma's doughnut cutter!Joanne's Sweet Potatoes - updated
The original recipe called for a syrup made with brown sugar and water which was a stand-by back in the day in place of more expensive maple syrupMarian's Spare Ribs with Vegetables - Updated
While the original recipe was used by Marian she suggests covering the dish to retain moisture, using beef broth, and using St Louis ribsSteve's Bean Soup - Updated
This makes a good amount of soup and freezes well. Also, letting it sit in the refrigerator overnight enhances the flavor.Katie's Tomato Toast - Updated
Topping toast or baguettes with tomatoes and cheese has come a long way from the 1930s version! Katie's husband said this version was like tomato soup on toast!Marian's Vinaigrette - Family Favorite
Using fresh ingredients is so much better than the bottled varietyMary and Steve's Chile-Cheese Grits - Family Favorite
This may be prepared ahead and refrigerated Good with barbecued beef or chickenBill's Fudge - Family Favorite
Sometimes if he did not stir the fudge enough he wound up with chocolate sauce to pour over ice cream. His favorite was to eat the ice cream with chocolate sauce with saltine crackers.Norma's Double Breaded Pork Chops - Family Favorite
Once you taste this version of breaded pork chops there is no going back to using bread crumbs!O'Ds Guinness Beef Stew - Family Favorite
Adapted from a recipe by chef Terri Milligan, I prefer to cook this in a slow oven rather than on stove top. We make a half recipe and it still serves us for two meals.Laura's Meatballs and Sauce - Family Favorite
A tangy dish that is best described as comfort foodLaura's Squash Rolls - Family Favorite
The aroma and color of these rolls is delicious. A great way to use late summer squash from the garden.Katie's Strawberry Almond Spinach Salad - Family Favorite
A great alternative to lettuce salad and approved by Popeye!Katie's El Paso Cornbread - Family Favorite
A versatile recipe that kicks up regular cornbread a notch or a nacho!Barbara's Quick Hollandaise Sauce
Recipe from Paul Pillat in the Edgewood Orchard Gallery CookbookSteve's German Potato Salad - Family Favorite
Tangy salad would be great with bratwurstThank you for your interest in barbodgb's cookbook and for helping support the BakeSpace community of independent cookbook authors!
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Barden Family and Friends Cookbook
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This book is dedicated to Grandma Clara Maria Amalia Golisch Barden, who raised 5 children on her own, beginning at age of 44, after the death of her husband, William Barden in 1931. She worked as a laundress, in a canning factory and eventually by 1940 used her cooking skills for work at various Wisconsin Northwoods camps in the summer months, and she worked at a school for the deaf in St. Louis as the cook. It would then only be natural for her to keep numerous books of handwritten favorite recipes. This must be a genetic trait because I have always loved saving recipes, even if I never make them. Her recipe book was passed on to her daughter Kathryn (Katie) Wilke who became a superb cook. When Katie passed away, that book was passed to her son Dick and his wife Marian, and then they passed it on to me. I would be happy to pass that book to another family member. Grandma's cookbook is not sophisticated by any means. The first page has a clipped article called "Eat Wisely and Keep Well" and it contains a set of "rules from Grandma's cookbook". I think she must have copied this from her mother or grandmother. For example, "Always cream butter before adding sugar" and "always mix spices with a little of the flour" I wanted to do something with these recipes since it came into my possession but until this cookbook came about I had no idea if these recipes would still work today and be palatable. The answer to that question is SOMETIMES. There were more than 150 recipes in her little black book, some with two lines of instructions, many without guide to temperature or amounts. After contacting family members, and some of their siblings, the interested group undertook trying some of the recipes in the book. After a few attempts, it was clear that we didn't want to have a cookbook with recipes no one would want to eat. For the most part, the recipes we tried did not transfer well to our modern palates or even cooking supplies. So we changed our focus from using the original recipes but rather re-inventing them or using other recipes we could easily find. Lastly, we decided to add favorite family recipes to share with the group. Only a small selection of recipes in Grandma's book were used in their original form for this cookbook. As this cookbook came together, it was clear it was a way to share the experience of Grandma's book, but also a chance to link the family together with recipes they love. Thanks to all the test cooks, Marian, Mary, Steve, Joanne, Barbara, Dan, Debra, Giovanna, Barb, and Katie and their families who were taste testers.