[Recipes are always favorite fare for Silverbacks and Silverbelles alike. We were touted onto this rich seam of culinary specialty by Silverbelle Alex, one of our youngest SBs. Some people use their gravestones to immortalize their favorite recipes, while others make a profession out of photographing aforementioned legacies, here are a few delectable examples. Before your next dinner party, we recommend a visit to your neared graveyard! SB SM]
https://chantallarochelle.ca/tag/gravestone-recipe
Gravestone of Kari Jo Lozenski. Photo by Tasha Tietz, Graveyard Girl. Used with permission.
Scotcharoo Bars
- 6 Cups crushed Rice Crispies
- 1 1/4 Cup Corn Syrup
- 1/4 Cup Honey
- 1 Cup Peanut Butter
- 1 Cup Sugar
- 1/2 Bag Butterscotch Chips
- 1/2 Bag Chocolate Chips
| Crush the Rice Crispies in a big bowl and then measure them out. In a Pan | Add Sugar, CS, PB & Honey. | Heat that until the sugar is dissolved. Do not bring to a boil. Put in pan and melt chips over top and that’s it!!
Memaw’s No Bake Cookie Recipe on a gravestone. Photo by Reddit user HighImpedence-AirGap.
Memaw’s No Bake Cookies
- 2 C. Sugar
- ¼ C. Cocoa
- ½ C. Milk
- 8 T. Butter
- 1 Tsp Vanilla Extract
- ½ C. Peanut Butter
- 2-3 C. Oats
Mix sugar & cocoa in a saucepan. Add butter and milk. Bring to a boil for 1 ½ minutes. Add remaining ingredients & mix well. Drop by spoonfuls on wax paper.
Peepa Approved.
Tea Biscuit recipe on the gravestone of Debbie Ann McNutt. Photo by Rosie Grant.
“4 heaping tablespoons of lard?” Gag me with a spoon.
Cookie Book gravestone of Jenny P. Ferrante. Photo by Reddit user ubercrabby.
I like how this recipe specifies the brand name of “Crisco” so that cemetery visitors hundreds of years from now will know what to buy.
Gravestone of Kimette Lee DeCota, Cape County Memorial Park Cemetery, Cape Girardeau MO. Photo by Find a Grave member Brenda Johnson. Photo used with permission.
Kim’s Carrot Cake
- 3 cups unbleached all-purpose flour
- 3 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1-1/2 cups corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1-1/2 cups shredded coconut
- 1-1/2 cups shelled walnuts, chopped
- 1-1/3 cups puréed cooked carrots
- 3/4 cup drained crushed pineapple
- Preheat oven to 350F. Grease two 9-inch springform pans.
- Sift dry ingredients into a bowl. Add oil, eggs, vanilla. Beat well. Fold in the walnuts, coconut, carrots, pineapple.
- Pour batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
- Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream Cheese Frosting
Doubling the frosting recipe is highly recommended.
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Juice of 1/2 lemon (optional)
- Cream the cream cheese and butter in a mixing bowl.
- Slowly sift in the confectioners’ sugar and continue beating until ingredients are fully incorporated. The mixture should be free of lumps.
- Stir in the vanilla, and lemon juice if desired.
Serve with love.