There’s something deeply comforting about a handwritten recipe card, especially when it’s been folded, splattered, and lovingly used for decades. Over time, dishes evolve from just meals to cherished memories, and those worn recipe pages become a true treasure.
At Blakeford Senior Life, a premier senior living community in Nashville for over 30 years, residents are dishing on their cherished family recipes that connect generations through the language of food.
These beloved recipes, passed from grandparents to great grandlittles and now shared with the broader community, are a testament to the joy of good food and the families who gather around it.
Bernadine Date Cookies
“My mother always made these cookies for Christmas. I have continued to make them every year for at least 60 years.” — Bernadine Smith
To make these festive cookies, start by blending 1 cup of Spry (or shortening), 1 teaspoon of salt, and 1 teaspoon of vanilla. Gradually add in 1 ½ cups of sugar and cream the mixture well. Next, add 2 well-beaten eggs and mix thoroughly. In a separate bowl, sift together 3 ½ cups of flour with ¾ teaspoon of baking soda.
Add the dry ingredients to the creamed mixture alternately with 5 tablespoons of milk, mixing thoroughly after each addition. Fold in 2 cups of chopped, pitted dates and ¾ cup of chopped nuts. Drop spoonfuls of the dough onto greased baking sheets (or pipe through a pastry bag if preferred). Let the cookies stand for a few minutes before flattening them with a glass covered in a damp cloth. Sprinkle the tops with sugar and bake in a 375°F oven for 12 to 15 minutes.
This classic recipe makes about six dozen cookies and brings a little holiday magic to any table.
Carol’s Double Duty Lasagna
“A favorite family recipe from my mother and enjoyed by her grandchildren. Many of the grandchildren keep this dish in their freezer for busy days.” — Carol Bachmann
This hearty lasagna begins with an 8-ounce package of noodles, cooked according to the package directions and drained. In a large skillet, brown 1 pound of pork sausage, 1 pound of ground beef, and 1 teaspoon of minced garlic, then drain off the grease. Stir in a 32-ounce jar of spaghetti sauce, along with ½ teaspoon of oregano and ¼ teaspoon of pepper.
In a separate bowl, mix 12 ounces of creamed cottage cheese with 1 egg and 1 tablespoon of parsley. To assemble, layer noodles in a 9×13-inch pan, followed by half of the cottage cheese mixture, then half of an 8-ounce package of mozzarella cheese. Add half of the meat sauce. Repeat the layers and top with ¼ cup of Parmesan cheese. Bake at 370°F for 15 to 20 minutes, or refrigerate and bake later for 30 to 35 minutes.
This dish also freezes beautifully, making it a family-favorite go-to for busy weeknights.
Linda’s Eclair Cake
“This recipe is for Eclair Cake that I made for many years, and all my children and grandchildren love it. Now my grandchildren make it for my great grandchildren, and it makes me so happy to see the joy it continues to pass on through the generations.” — Linda Lipnik
To make this nostalgic no-bake treat, begin by preparing two small boxes of instant French vanilla pudding with 3 cups of milk. Fold in 8 ounces of Cool Whip to create a fluffy filling. In a 9×13-inch pan, layer graham crackers on the bottom and spread half the pudding mixture on top. Add another layer of graham crackers followed by the remaining pudding, then top with one final layer of graham crackers.
For the chocolate topping, melt 4 tablespoons of cocoa and 5 tablespoons of butter in a saucepan, then stir in 2 tablespoons of light corn syrup and 2 tablespoons of vanilla. Once smooth, add 1 ½ cups of powdered sugar and 3 tablespoons of milk, mixing until glossy and spreadable. Pour the topping over the final graham cracker layer and refrigerate overnight to let the flavors meld.
Mrs. Gillespie’s Tomato Sandwich
“My wife, Dean Gillespie Reeves, who now lives in memory care at Blakeford in Nashville, Tennessee, wrote a cookbook in 1997 called From the Kitchen Door in honor of her mother, Lyssa Dean Hunt Gillespie. Lyssa Gillespie was a caterer for many years until her death in 1990. One of her favorite sandwiches was the tomato sandwich which when served was so famous that people would say ‘this must be a Mrs. Gillespie sandwich.’” — Robert Reeves
This Southern classic starts with Sunbeam thin-sliced white bread, which freezes well and cuts cleanly when firm. Use a round cutter roughly the size of a tomato slice to prepare the bread rounds. For the spread, add ½ teaspoon of freshly grated onion (with juice) to every ½ cup of homemade mayonnaise.
Peel firm, fully ripe tomatoes by dipping them into boiling water for about 30 seconds and slipping off the skins. Spread the flavored mayo on each bread round and top with a tomato slice.
Terry’s Broccoli and Cauliflower Salad
“This salad recipe is a bit unusual but quite good. It is simple and uses the combination of broccoli and cauliflower with a few other ingredients. Those who would not normally like either the broccoli or cauliflower might be surprised by liking this dish.” — Terry Gentry
For a crisp, tangy salad that improves overnight, cut 3 to 4 heads of broccoli and 1 head of cauliflower into small florets. In a large bowl, whisk together 1 cup of mayonnaise, ½ cup of sugar, ¼ cup of vinegar, and 1 cup of canned milk. Add 5 chopped green onions to the mix.
Toss the vegetables with the dressing and refrigerate overnight. The result is a bright, crunchy salad that surprises even the skeptics.
Want to share your family’s favorite hand-me-down recipe? We’d love to hear from you. Email us at hello@modernsouth.co.
