Category: Tombstone Recipes

Cemetery Recipes: Scotcharoo Bars

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After taking a break from gravestone recipes over the summer, I’m excited to dive back in with a sweet treat that has a story. Kari Jo Lozenski’s Scotcharoo Bars seemed like the perfect place to start.

Kari was known for her energy, kindness, and the way she brought people together. She managed the AmericInn Hotel in Aberdeen, South Dakota, where she was named National General Manager of the Year in 2015.1 She was also a devoted mom and an active part of her community.

Baking was one of her favourite things to do, and she earned the nickname “Betty Crocker” from friends and family, who loved her treats.1 Kari passed away from breast cancer in 2020, leaving behind memories of good food, laughter, and a whole lot of love.1

  • Gravestone of Kari Jo Lozenski.
    Gravestone of Kari Jo Lozenski. Photo by Tasha Tietz, Graveyard Girl. Used with permission.

According to her gravestone, which can be found in Riverside Cemetery in Aberdeen, this recipe was one of her favourites:

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!!

  • Gravestone of Kari Jo Lozenski
    Gravestone recipe found on the gravestone of Kari Jo Lozenski. Photo by Tasha Tietz, Graveyard Girl. Used with permission.

In The Kitchen

I went into this recipe thinking it would be quick and simple, but the more I studied the recipe, the more tiny question marks popped up. A quick online search cleared some things up, so I gathered my ingredients and cookware and got started.

  • Ingredients to make Scotcharoo Bars

When I reached out to Tasha Tietz, also known as Graveyard Girl, to ask for permission to use her photos for this post, I also asked if she had any advice for making these bars. Her biggest tip was to use the largest bowl I owned because the crushed Rice Crispies will get everywhere. I usually try to follow gravestone recipes as closely as possible, but I decided I wouldn’t be crushing mine up. I did take her bowl advice, though.

From there, it all came together pretty quickly. I measured out the sugar, corn syrup, honey and peanut butter, then warmed everything on the stove. I kept a close eye on the mixture to make sure it didn’t boil and waited until the sugar was dissolved completely. Once it looked smooth, I poured it over the Rice Crispies and gently folded everything together with a spatula. Then I pressed the mixture into a 9×13 pan, having forgotten to butter it, of course.

The topping was supposed to be a mix of butterscotch and chocolate chips, but my butterscotch had definitely seen better days. I stuck with straight melted milk chocolate chips, which gave the bars a thinner top layer, but honestly, considering the sugar load in this recipe, it didn’t feel like a loss.

That unbuttered pan did come back to haunt me when I tried to cut the bars after they had cooled. Thankfully, a few minutes in the oven at 350°F loosened everything enough for me to pry them out. Crisis averted!

  • Scotcharoo Bars

The final result was sweet and chewy, and perfect with a cold glass of milk. Although I didn’t make them exactly according to Kari’s recipe, I did have a lot of fun trying, and they still tasted delicious in the end. I hope I did her memory justice by bringing her recipe to life in my own kitchen.

Recreating Kari’s Scotcharoo Bars was a great way to ease back into gravestone recipes. This recipe is simple, sweet, and exactly the kind of treat that disappears fast. A nice way to spend an afternoon experimenting in the kitchen, remembering Kari and sharing food.

Thanks for reading!

References:

  1. Kari Jo (Ulmer) Lozenski (Obituary) | Schriver’s Memorial Mortuary & Crematory

Cemetery Recipes: Memaw’s No Bake Cookies

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Cemeteries have a way of surprising me.

I expect to find history, love stories, and sometimes even a bit of mystery—so it’s always surprising to me to find a recipe carved in stone before its creator has even passed.

This isn’t the first gravestone recipe I have tried where the person is still alive, and that fact has made it a bit tricky to find more information about who the gravestone belongs to.

I stumbled upon this gravestone recipe while browsing Reddit. It caught my attention right away—not just because it featured a full recipe, but because the person behind it, Memaw, is still alive. I’ve learned that this gravestone is located in Maple Hill Cemetery in Huntsville, Alabama, but I still have so many questions!

Who is Memaw? Why, did she decide to engrave her cookie recipe before she passed? I have no idea, but you know I had to try out the cookie recipe for myself.

  • Memaw's No Bake Cookie recipe on a gravestone.
    Memaw’s No Bake Cookie Recipe on a gravestone. Photo by Reddit user HighImpedence-AirGap.

Here is the recipe, as inscribed on the gravestone:

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.

In the Kitchen

This isn’t my first time trying out a no-bake cookie recipe from a gravestone. Last time, I tested a recipe for Chocolate Oatmeal Cookies, which turned out to be an easy and delicious treat. (You can read all about that kitchen adventure here.) Since I had a great experience with those, I was excited to see how Memaw’s cookies would compare.

Since I already had experience making no-bake cookies, I knew what to expect, but I still followed Memaw’s instructions exactly. The recipe is very straightforward, using just a few ingredients I already had on hand, so the mixture came together quickly. Within minutes I had a batch of rich, chocolaty cookies setting on my counter.

Making Memaw's No Bake Cookies

They are so tasty, and the peanut butter adds just the right amount of creaminess.

I haven’t been able to track down any information about Memaw or Peepa, but I can only imagine the stories behind this sweet little tribute. Maybe Memaw is a master cookie-maker in her family. Maybe she wanted to leave something fun behind for future generations. Either way, I love the idea that her recipe will live on—literally carved in stone.

If you’ve never made no-bake cookies, Memaw’s recipe is a perfect place to start. They’re quick, delicious, and don’t require an oven—what’s not to love? This recipe is also proof that food, family, and tradition can be just as lasting a legacy, as a date and name.

With graving season now in full swing, I’ll be taking a little break from cemetery recipes for the summer. Between road trips, photography, and tracking down stories in person, I just won’t have time to be in the kitchen as much—but don’t worry, I’ve got a bunch of great cemetery adventures to share with you along the way.

Until then, happy graving—and don’t forget to pack snacks!

Thanks for reading!

Cemetery Recipes: Red Lantern Cheese Dip

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For this month’s cemetery recipe, I am stepping away from baked goods and trying out something savory. When I came across this simple dip recipe, I knew it had to be my next kitchen adventure.

This recipe comes from the gravestone of Debra Ann Nelson, who is buried in Dow City Cemetery in Iowa.

Nelson passed away on March 8, 2021, at the age of 56. She was a beloved wife, and community member, known for her warm personality and her love of cooking.1 She had a passion for bringing people together, whether through scouting, teaching water aerobics, or sharing her famous homemade pickles.1

One of the many places where Nelson left her mark, was the Red Lantern Steakhouse in Denison, where she worked and made large batches of their well-loved Red Lantern Cheese Dip.

Now, thanks to this recipe etched in stone, her legacy continues for future generations to enjoy.

  • Red Lantern Cheese dip gravestone recipe. Photo by Christine
    Red Lantern Cheese dip gravestone recipe. Photo by Find a Grave contributor, Christine.

Here is the recipe, as engraved on the tombstone:

Red Lantern Cheese Dip

  • 8 oz spreadable sharp cheddar cheese
  • 1/4 cup real mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced onion
  • Splash of milk
  • Handful of dried bacon bits

Combine all ingredients in mixer. Refrigerate. Enjoy!

In the Kitchen

My first attempt at making this dip came with a bit of a challenge. I had trouble finding the exact spreadable sharp cheddar cheese called for in the recipe.

It’s an issue I have run into before. Being in Canada, our products and brands are a bit different from what can be found in the United States, where most of the recipes I have tried come from. I have made do so far, but for this one, I scouted the grocery store to no avail.

I settled on a spreadable aged cheddar, which was all I could find, and hoped it would be a close match.


The process itself was incredibly simple—just a quick mix of ingredients and into the fridge it went! However, the consistency turned out to be a little runnier than I had expected, likely due to the cheese substitution. While the flavours were delicious, the aged cheddar had a much stronger taste, that overpowered the garlic and onion flavours. I had a feeling that it wasn’t quite the taste that Nelson had intended.

Since I didn’t think I had done this recipe justice, I put it aside until I could try again with better success.

And that’s when I got the idea. Could Cheese Whiz be the answer? It’s definitely more in line with the smooth spreadable consistency I was looking for.

My second attempt at making this recipe went just as quickly as the first, thanks to its simplicity. I gathered my ingredients, this time using a cup of Cheese Whiz in place of the spreadable sharp cheddar cheese. I then mixed them together in a bowl and set the dip aside. This time, I decided to make something special to go with it—I didn’t have any crackers or chips on hand, so I made my own!

Using a pizza cutter, I sliced up two flour tortillas, then coated them in some avocado oil, salt, and pepper before baking them in the oven at 350°F for about 10 minutes. I kept a close eye on them to prevent them from burning, and once they were golden and crisp, they were ready to go.

Excited to taste the dip, I scooped up a bite with one of my freshly baked chips—only to realize I had skipped an important step: refrigerating it! My initial taste was overwhelmingly Cheese Whiz-forward, without the blended flavours I was hoping for. So, I saved some of my homemade chips, and let the dip chill overnight.

The extra time made a big difference. By the next day, the flavours had blended nicely, mellowing out the strong processed cheese taste and bringing out the garlic and onion flavours. This version felt much closer to what I imagined the original dip would taste like.

I would definitely make this recipe again, especially for a family gathering or cozy movie night—it makes a great snack!

There’s something special about making a recipe like this, one tied to a person’s life and memories, and in this case a restaurant. Whether served up at a steakhouse or shared around a family table, this dip is a nice reminder of how cooking is community.

Will you give this recipe a try? I would love to hear how it turned out for you!

Thanks for reading!

References:

  1. Deb Nelson Obituary | Tribute Archive

Cemetery Recipes: Snickerdoodles

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For this month’s cemetery recipe, I decided to venture back into the world of cookies. After recently finding this recipe etched in stone, I thought it would be a perfect time to try another Snickerdoodle recipe.

This will be the second Snickerdoodle gravestone recipe I have tried, and I was curious to see how this version would compare.

This cookie recipe comes from the gravestone of Sharon Faye Johnson Lawrence, who is buried in Mount Hope Cemetery in Webb City, Missouri.

Sharon passed away on May 25, 2020, at the age of 73, after a sudden illness. A beloved mother, grandmother, and member of the community, Sharon was known for her love of gardening and spending time with her family—especially her grandchildren.1

Her obituary also mentions how much she enjoyed baking and cooking for her family, which makes this recipe engraved on her tombstone even more special.1

This snickerdoodle recipe is now forever part of her legacy, engraved on her tombstone for future generations to discover and enjoy. It’s a beautiful memorial, accented by the lovely image of a cookie jar and plate of cookies.

Snickerdoodles recipe on the gravestone of Sharon Faye Johnson Lawrence. Photo by Find a Grave contributor M’lynne Snyder.

Here is the recipe, as written on the gravestone:

Snickerdoodles

  • 1 cup soft shortening (part butter)
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¾ cups gold medal flour
  • 2 tsp cream of tartar
  • 1 tsp soda
  • ¼ tsp salt

Heat oven to 400° degrees. Mix shortening, sugar, and eggs thoroughly. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients. Stir in. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp sugar and 2 tsp cinnamon. Place 2 apart on ungreased baking sheet. Bake 8-10 minutes. (These cookies puff up at first then flatten out)

In the Kitchen

In my kitchen, the baking experience was straightforward and fun. This gravestone recipe was more detailed than most, so it was very easy to follow. Mixing the ingredients was a breeze, and I loved the smell of cinnamon that filled the air. Rolling the dough into small balls and rolling them in the sugar mixture was my favorite part of the process.

I didn’t have the exact flour that Sharon’s recipe called for, but I used the Great Value all-purpose flour I had on hand. Even though it wasn’t the Gold Medal brand specified, the cookies still turned out wonderfully.

I did learn that there is a name for the way I usually measure out dry ingredients. I was curious about the dip-level-pour method that was named in the directions, so I did a quick Google search.

Apparently, this is a common measuring technique, where you scoop the flour into a measuring cup till it’s slightly mounded at the top, then you level it off with a flat edge, like a knife, and then pour that into your mixing bowl.2

The recipe made a big batch of cookies. I ended up baking two and half trays full. I think I maybe should have spaced them out a wee bit more, as most of them spread out into each other. In the end, that wasn’t a big deal, though.

The smell as they baked was lovely, and the warm, slightly crunchy cookies that emerged from the oven were just perfect!

There is something really heartwarming about baking a recipe with such a personal story behind it. Sharon’s love for baking and sharing meals with her family lives on in this recipe. It’s easy to imagine her making these delicious Snickerdoodles for her grandchildren, sharing the happiness and comfort that only homemade cookies can bring.

Will you give this recipe a try? I’d love to hear how they turned out! Whether you enjoy them with a glass of milk (my favorite) or as a treat to share with friends, they are a sweet way to remember Sharon’s love for her family and her passion for baking.

Thanks for reading!

References:

  1. Sharon Faye Lawrence obituary | Parker Mortuary and Crematory
  2. Measuring Flour–The Right Way | The Cook Along Podcast

Cemetery Recipes: Debbie’s Tea Biscuits

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For this month’s cemetery recipe, I wanted to try something a little less sugary after indulging in all the sweets this holiday season. So, when I came across this tea biscuit recipe, I thought it might be the perfect fit.

Most of the gravestone recipes I have come across in my research have been desserts, so I was pleasantly surprised when I found this biscuit recipe.

This recipe can be found on the gravestone of Debbie Ann Wilson McNutt, who is laid to rest in Pine Grove Cemetery in Stewiacke East, Nova Scotia. This my first Canadian gravestone recipe.

Debbie passed away on May 19, 2019, just 17 days after her birthday, following a long battle with cancer. She was 65. A beloved teacher and active member of her church, Debbie is remembered for her active lifestyle and for hosting family and friends in the summer.1 She is also fondly remembered for her tea biscuit recipe. According to family and friends, she made these biscuits about once a week.2

It was Debbie’s husband’s idea to engrave the recipe on her gravestone, hoping it would make people smile.2 This family recipe comes from Debbie’s mother, Jessie Wilson, who is still living. According to the family, the biscuits are best enjoyed topped with homemade jam.2

Tea Biscuit recipe on the gravestone of Debbie Ann McNutt. Photo by Rosie Grant.

Here is the recipe as written on the gravestone:

Tea Biscuits

  • 4 Cups Flour
  • 4 Tsp. Baking Powder
  • 1 Half Tsp. Baking Soda
  • 1 Tsp. Salt
  • 1 Quarter Cup Sugar

Mix in 4 heaping tbsp. lard. Stir in 2 cups of milk.

This recipe was also printed on a memorial card for Debbie, which includes the extra baking instructions2:

Roll out, bake at 400oF degrees until golden brown.

In the Kitchen

I have never made biscuits that didn’t come out of a can before, so I enjoyed putting this recipe together. It was very straightforward to follow and pretty quick and easy.

After setting my oven to preheat at 400oF and gathering all my ingredients, I followed the recipe’s instructions and mixed all the dry ingredients together. After adding the last two wet ingredients, I used a hand mixer to combine everything together.

This is where things got a bit messy, but I trusted the process. Using a hand mixer may not have been the wisest choice, but it got the job done. After the dough was ready, I put down a thin cutting board on my counter to create my rolling space. I floured the surface and my hands and rolled out the dough. The dough is very sticky, so I continuously had to flour the surface and my hands.

To cut out my biscuits, I used a drinking glass because I didn’t have a circular cookie cutter. I also had to repeatedly flour the rim of the glass so the dough wouldn’t stick.

This recipe made a fairly big batch—more than I thought it would. I prepared two baking sheets with parchment paper and placed the uncooked biscuits on the sheets as I cut them out.

Unfortunately, the recipe doesn’t say how long to bake the biscuits for, only stating to bake until golden brown. I didn’t want to guess, so I did Google how long they should be baked for, and I found that 8 to 16 minutes should do—or until golden brown.

I put them in the oven and set a timer for 8 minutes. They still needed a bit more time after that, so I put them in for another 2 minutes. That seemed to do the trick.

I can see why Debbie would make this at least once a week. They are quick and easy to make, and taste lovely!

Trying out these cemetery recipes always adds an extra layer of meaning to the experience, thanks to the special stories behind them. There’s something truly heartwarming about preparing and sharing a dish that has been passed down through generations—especially one that brings a person’s legacy to life.

Are you planning to try this recipe? Let me know how it turns out! Whether you enjoy your biscuits with jam or as part of a cozy meal, I’m sure they’ll taste even better knowing the meaningful history they carry with them.

Thanks for reading!

References:

  1. Debbie Ann McNutt obituary | Mattatall-Verner Funeral Home
  2. Ghostlyarchive | TikTok

Cemetery Recipes: Peg’s Sugar Cookies

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The holidays are the perfect time for baking, so this month, I wanted to try out another gravestone recipe. This sugar cookie recipe seemed like a perfect fit.

This recipe can be found on Mitchell Edward Neal’s black granite gravestone in the Garden of Memories Cemetery in Charleston, Arkansas. Engraved on the back of the stone is a recipe for Peg’s Sugar Cookies, a sweet tribute from his wife, Peggy Sue Loughridge Neal, who is still living.

Mitchell Edward Neal passed away on March 20, 2019 after a long battle with dementia. An avid outdoorsman, Neal enjoyed hunting, fishing, and gardening.1 Based on the recipe engraved on his tombstone, it’s clear he also loved his wife’s cookie recipe. Neal met his wife Peg in high school, and they were married for 53 years, raising four children together.1 The addition of the cookie recipe is such a heartfelt way to honor their sweet memories.

  • Peg’s Sugar Cookie recipe on the gravestone of Mitchell Edward Neal. Photo by Rosie Grant.

Here is the recipe as inscribed on the gravestone:

Peg’s Sugar Cookies

  • 2 Cups Sugar
  • 2/3 Cup Oil
  • 2 Eggs
  • 3 Tbls. Water
  • 1 Teas. Vanilla
  • 3 1/2 Cups Flour
  • 1/2 Teas. Salt
  • 2 Teas. Baking Powder

Mix all together. May have to add more flour as rolling out. Cut into cookies. Bake on greased pan at 350 for 6-8 minutes.

In the Kitchen

This was a pretty straightforward recipe. The Ingredients are all staples, so I didn’t have to make an extra trip to the store. I love those kinds of recipes.

After gathering all my ingredients, I mixed them in the order they were engraved on the stone. I was a little worried about the amount of flour, as it seemed like it might have been too much. I did my best to mix everything with a fork, but after adding the last cup of flour, I switched to a small hand mixer, just to make things a bit easier.

This did create a really flaky dough, so I did have to spend some time working it into a smooth ball. The instructions are brief but clear, and I didn’t have any issues following along.

This recipe makes a big batch of dough. I had only prepared two baking sheets, but quickly realized I would need a couple more. I ended up baking three and a half cookie sheets full.

Since I was planning to share these cookies at a Christmas family gathering, I tried my best to make them festive. I was hoping I had some star-shaped cookie cutters, but all my cookie cutters are Halloween-themed. I settled on a gravestone and a coffin shape. Luckily, my family knows me well and probably expects this kind of thing from me by now!

I baked the cookies as instructed, for 6 minutes at 350°F, then checked to see if they were done. They needed an extra minute, so I continued baking the rest for 7 minutes.

Once they were done, I moved them to a cutting board to cool a little before frosting. I went with a red frosting to keep with the festive theme. I had hoped that I had white sprinkles for a nice contrast, but I didn’t. So, I used some colorful nonpareils instead.

I think they turned out quite pretty! They also taste pretty good, too. They did turn out a bit chewy, which I wasn’t expecting, but they still have that sweet sugar cookie taste. The frosting adds a bit of sweetness as well, perfect for pairing with a fresh glass of milk.

Christmas time always calls for something sweet, and what better way to bring a little extra sweetness than by baking cookies with a story? As I baked these sugar cookies in Mitchell’s memory, I couldn’t help but think of the love and tradition behind the recipe.

Trying out this recipe seemed like a fitting way to honor the season of giving—and of course, I’m always up for a delicious sugar cookie!

Will you be giving this recipe a try? Let me know in the comments.

Thanks for reading!

References:

  1. Mitchell Edward Neal | Find a Grave

Cemetery Recipes: Texas Sheet Cake

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With my birthday coming up at the end of the month, I thought it would be fun to try out a cake recipe for this month’s gravestone recipe. I found the perfect fit with this Texas Sheet Cake.

This recipe can be found on the gravestone of Helen Rose (Keathley) Sweers, who is laid to rest in Blain Cemetery in Cutlerville, Michigan.

  • Gravestone of Helen Sweers. Photo by Find a Grave contributor, Photograver Lori.

Sweers passed away on December 30, 2017, at the age of 77. Her brief obituary describes her as a wife, mother, and grandmother, who deeply loved God, her family, and everyone in her life.1

While her obituary doesn’t mention a passion for baking, the recipe engraved on the back of her gravestone tells a different story.

“Made with Love by Helen Sweers”

  • Texas sheet cake recipe on gravestone of Helen Sweers
    Texas Sheet Cake Recipe. Photo by Find a Grave contributor, G.

Texas Sheet Cake

(As inscribed on the gravestone of Helen Sweers)

Made with Love by Helen Sweers

  • 2 Sticks Butter
  • 1 Cup Water
  • 3 Tbs Cocoa
  • 2 Cups Flour, Sifted
  • 2 Cups White Sugar
  • 2 Eggs
  • 1/2 Cup Sour Milk
  • 1/2 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder

Bring butter, water, cocoa to a boil. In a bowl mix flour, sugar, eggs, sour milk, salt, baking soda and baking powder. Mix well. Add boiled mixture to flour mixture. Pour on a greased jelly roll pan. Bake in a 350 degree oven for 15 minutes.

Frosting

1 stick butter – melted
Then add:
⦁ 1/3 cup milk
⦁ 1 Tbs cocoa
⦁ 1 Tsp vanilla

Cook on stove top. When mixed add one box powdered sugar or about 4 cups. Pour onto hot cake. Spread. Top with walnuts.

In the Kitchen

I had never heard of Texas Sheet Cake before, so I did learn something new with this recipe. A Texas Sheet Cake is a chocolate cake, baked in a jelly roll pan (which is a pan similar to a cookie sheet, but deeper). This gives the cake its signature large, thin shape.

I ended up purchasing a jelly roll pan specifically to make this recipe. It could double as a cookie sheet if needed, but I think I’ll use it again for future baking, so I will get some use out of it either way.

The ingredients for this recipe are mostly staples, so I didn’t need to make an extra grocery trip. However, I did have questions about the sour milk.

Sour milk has a tart taste, either because it’s just starting to spoil or because it was soured on purpose.2 This made me think that this might be a Depression-era recipe, as many recipes of that time were designed to avoid food waste and used sour milk.2 Buttermilk could be a good substitute for sour milk, but I opted to make my own. I found sour milk recipes online that called for 1 tablespoon vinegar or lemon juice, for 1 cup of milk. This recipe only calls for a 1/2 cup of sour milk, so I used a 1/2 tablespoon of vinegar.

I let the sour milk sit for a few minutes to curdle while I gathered the rest of my ingredients and preheated the oven.

The recipe instructions are clear so I didn’t have any trouble mixing everything together. I was a bit concerned when it came time to pour the batter into the jelly roll pan. I voiced those concerns to Helen, while I poured in the batter. Talking to the person whose recipe I’m following makes me feel like they’re with me in the kitchen. It can sometimes be a comforting reminder to trust the process.

The pan was quite full, but I had faith that it would work out. And it did—well, sort of. I put the pan in the oven and let it bake for the full 15 minutes. I used the classic toothpick test to see if it was ready, but ended up needing to bake it for 5 more minutes, and then another 5 minutes after that. The center was quite thick and needed a bit more time to bake all the way through.

While the cake baked, I worked on the frosting. Since I had to bake the cake a little longer, I kept the frosting on low heat so it would be ready when the cake was done.

The recipe says to pour the frosting onto the hot cake. The cake didn’t rise, but it didn’t have a lot of room for icing either and I was afraid it would spill over the sides and make a big mess. To avoid that, I used a spatula to carefully spread small amounts at a time. In the end, I was able to cover the whole cake without any issues. I then topped it with a handful of walnuts.

After it cooled, the frosting firmed up a bit, creating a nice crackle when you sliced through the cake.

Texas Sheet Cake, recipe from the gravestone of Helen Sweers.

I love the way this Texas Sheet Cake turned out!

It’s chocolatey and moist, but the real highlight is the frosting. It adds just the right sweetness, although I’ll warn you—it’s really sweet, so a little slice goes a long way.

This cake is big, making it perfect for sharing at a family gathering or other special occasion. I made it to celebrate my birthday, and it was perfect for sharing with loved ones.

Recreating these gravestone recipes has become a meaningful way for me to connect with those whose stories live on in such a personal way. It’s a comforting reminder that food has a power that can bring us together, even across time. I always say that recreating these gravestone recipes really is the sweetest way to remember someone.

Will you be giving this recipe a try? I’d love to hear your thoughts, and experiences in the comments.

Thanks for reading!

References:

  1. Helen Sweers Obituary | Grand Rapids Press
  2. What Is Sour Milk — And Is It Safe To Use? | All Recipes

Cemetery Recipes: Chocolate Chip Cookies from the Cookie Book

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Over the summer I took a little break from making gravestone recipes, but I think it’s time to try another one. Fall is coming, so what better time to make chocolate chip cookies? They are always the best when they are still warm from the oven.

I came across this gravestone on reddit, posted by user ubercrabby. So, today on the blog, I want to try making Chocolate Chip Cookies from the Cookie Book gravestone of Jennifer P. Ferrante.

  • Cookie Book gravestone of Jenny P. Ferrante. Photo by Reddit user ubercrabby.

Ferrante’s red granite gravestone, found in a cemetery in upstate New York, is shaped like a book, with “Cookie Book” inscribed on the side. The recipe can be found on the back side of the stone.

Jennifer Peggy Allan Ferrante was only 54 when she passed away suddenly in August of 2019. According to her obituary, she was a consulting engineer for many years, traveled extensively, and loved spending time with her family and pets.1 She was also an avid baker and was known for her chocolate chip cookies, which she often shared with her loved ones.1

It seems fitting that they would honor her by inscribing her famous recipe on her gravestone for others to make and share.

  • Chocolate chip cookie recipe on the gravestone of Jenny P. Ferrante. Photo by Reddit user ubercrabby.

Here is the recipe as inscribed on the gravestone:

Chocolate Chip Cookies

9 to 11 min 375’F

1) 2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

2) 1 cup Crisco
3/4 cup white sugar
3/4 cup light brown sugar

2) 1 tsp vanilla
2 eggs
2 cups chocolate chips

Combine dry
Combine wet then add dry

Making the Recipe

Although this recipe is similar to the famous Nestlay Toulouse recipe, also known as Nestle Toll House, there are some small differences—most notably the substitution of Crisco for butter, and the omission of nuts.

It also looks like there might be a typo on the stone, as it has two step 2’s, BUT it might not be a mistake. Both step 2’s contain wet ingredients. Is it possible that it is direction on how to mix the ingredients?

That is the way I read the recipe when I tried it. I mixed the dry ingredients in one bowl, and then in a second bowl, I mixed the ingredients from step 2. Then in the same bowl from step 2, I mixed the vanilla, eggs, and chocolate chips. I was a bit worried about the amount of chocolate chips, it seemed like a lot! When that was mixed well, I then combined the wet ingredients with the dry ingredients, forming a nice cookie dough.

The ingredients consist of pantry staples so it was nice not having to make a special grocery trip to make this recipe. I was curious about the use of Crisco instead of butter. Crisco or shortening, is made from 100% hydrogenated vegetable oil and contains no water.2 It has a higher melting point than butter, so it tends to produce more lift and holds its shape better.2

I try my best to stick to the recipes as written on the gravestone and only make substitutions when necessary—like when ingredients are not available. That being said, shortening has no flavor, so baked goods made with it do miss that buttery taste that only butter can produce. If I made this recipe again, I would make the switch and use butter.

Otherwise, following this recipe was incredibly easy and was a quick one to make. The trickiest part for me was spooning the cookie dough from the bowls to the parchment-lined cookie sheets. I had a bit of a hard time getting uniformed portions so after the first cookie sheet was full, I put a little oil on my hands, to prevent the dough from sticking, and rolled the rest of the dough into balls for the second cookie sheet.

In the end, both cookie sheets came out the same, with the cookies spreading out into each other. I should have given them more space and used one more cookie sheet.

My worries about the amount of chocolate chips were also unwarranted as they didn’t come out a melty chocolate mess. These cookies are incredibly decadent, and delicious!

This is a tasty cookie recipe and easy to make. I can see how this would quickly become a favorite. It’s also a simple recipe with room for modifications if desired. I would make this one again the next time I am craving a nice chocolate chip cookie.

Have you tried this recipe? Or do you have another gravestone recipe suggestion I should try? I would love to read about it, in the comments!

Thanks for reading!

References:

  1. Jennifer Peggy Allan Ferrante | Find a Grave
  2. Butter vs. Shortening in Baking | Land O’Lakes

Cemetery Recipes: Annabell’s Snickerdoodles

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Today’s gravestone recipe is another one I have seen floating around on the internet pretty frequently. Since the success of last month’s cookie recipe, I thought it might be time to try another one, this time with some baking involved. 

I am pretty sure I have had a snickerdoodle before, but I don’t recall when. I asked my mother if she had ever made them before, and she said yes, quite often actually. So for today’s gravestone recipe, I try my hand at making Annabell’s Snickerdoodles.

This tombstone treat comes from the gravestone of Annabell R. Gunderson of Willits, California. Found in Willits Cemetery, this gravestone recipe takes up the entire backside of Gunderson’s grey granite gravestone.

Annabell Gunderson passed away at the age of 87, in 2007 after a battle against an unidentified illness.1 In life Gunderson was very active in her community, volunteering her time to multiple organizations. In particular with the St. Anthony’s Ladies Guild.1 Gunderson was known to especially love helping with the yearly enchilada feed—a fundraiser where trays upon trays of enchiladas are made and sold.1 

She is lovingly remembered as a great cook and for her hugely popular snickerdoodles. A recipe that now lives on, etched in stone.

  • Annabell’s Snickerdoodles recipe on the back of Annabell Gunderson’s gravestone. Photo by Find a Grave contributor JDFH. Photo used with permission.

Here is the recipe as engraved on the tombstone:

Annabell’s Snickerdoodles

Mix thoroughly:

  • 1 c shortening
  • 1 c margarine
  • 3 c sugar
  • 4 eggs

Sift together and stir in:

  • 5 1/2 c flour
  • 4 tsp cream of tartar
  • 2 tsp soda
  • 1/2 tsp salt

Roll (softly) into balls the size of small walnuts.

Roll in mixture of 6T sugar and 6 tsp cinnamon.

Place 2” apart on ungreased cookie sheet.

Bake at 375° for 8-10 min. or 400° for 6-8 min. until lightly brown, but still soft.

Secret is: Keep dough fluffy!

Making the Recipe

I spoke to my mom about making this recipe, and right away she was surprised at how much this recipe makes. She suggested I cut the recipe in half to make a smaller batch. Normally I do try to make the recipe as it is written, but I thought making half of this recipe would be more manageable for me in my small kitchen. After learning about Gunderson’s love of community and cooking, I think I understand why this recipe makes such a big batch. 

So after getting out my ingredients and figuring out the new measurements on my kitchen blackboard, I got started on mixing up a batch of Annabell’s Snickerdoodles.

The recipe is very easy to follow, and is very well written. I did have to soften my margarine and shortening in the microwave a bit so it would combine nicely with the sugar and then the eggs. I made sure not to heat them too much though, as I didn’t want to cook the egg at all. 

After that, I sifted in the dry ingredients till the mixture was well combined. I tried my best to not overwork the dough, keeping Annabell’s secret in mind.

Making Annabell’s Snickerdoodle gravestone recipe.

Now came the fun part! 

I made sure to mix the sugar and cinnamon very well and put the mixture into a dinner plate so I had lots of surface to roll the dough around. To form the cookies, I pinched off small parts of dough, rolling them between my hands into a ball and then rolled them in the sugar and cinnamon mixture. Then I shaped them a little more with my hands before placing them on the ungreased cookie sheet.

Making Annabell’s Snickerdoodle gravestone recipe.

I did flour my hands now and then while rolling the dough to try and stop it from sticking to my hands. I tried my best to space the cookies out evenly between two cookie sheets. I didn’t realize that the cookies would spread, so if I made them again, I would space them out a little more between multiple cookie sheets instead of only using two sheets.

I then placed both cookie sheets in the oven to bake at 375° for 10 minutes. I did a bit of washing up while I waited for them to turn a golden brown. 

Even though they did spread out a bit on the cookie sheet, it wasn’t terrible. After cooling on top of the stove for 10 minutes I was easily able to break them apart without ruining their shape too much. 

  • Annabell’s Snickerdoodles, fresh out of the oven.

These cookies turned out amazing! I was a little bit daunted by the amount of work that had to go into these. But, it turned out to be not as intimidating as I thought, and the result are some of the best cookies I’ve ever tried—especially right out of the oven.

They are soft and buttery, sweet with a hint of cinnamon. I don’t think they will last too long in my house, as I couldn’t eat just one. I love how they turned out and will definitely be making these again!

  • Annabell’s Snickerdoodles

This recipe would be great for someone looking for the perfect cookie for a bake sale or cookie exchange. They would also be a fun cookie to make in the kitchen with kids, as I am sure they would love rolling the dough around into the sugar and cinnamon. 

Have you tried this recipe before? Do you have a favorite snickerdoodle recipe? I would love to read about it in the comments!

Thanks for reading!

References:

  1. Annabell Gunderson obituary | The Ukiah Daily Journal

Cemetery Recipes: Chocolate Oatmeal Cookies

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I have been craving something sweet and chocolatey for the last two weeks, so when I came across a gravestone recipe for chocolate oatmeal cookies, I knew I had to try them. The bonus is that it’s a no-bake recipe! 

This recipe is found on the gravestone of Bonnie June Rainey Johnson, who is laid to rest in Nome City Cemetery in Nome, Alaska. Johnson, also known as the “driver’s license lady”, worked for the Division of Motor Vehicles in Nome until she retired in 2000, after 30 years of service.1 She was also known for the sweetness of her no-bake chocolate oatmeal cookies.2 In interviews, Johnsons’ daughter Julie, has said that even the person who cleared the snow from their front yard made sure to do a good job because they would get payment in a batch of these cookies.2 Johnson loved spending time in the kitchen, cooking dishes that brought her family and friends together.1 

Bonnie Johnson was diagnosed with Alzheimer’s in 2004 and moved to Anchorage to be with her daughter in her final days. She passed away peacefully on May 8, 2007, surrounded by family.1 She was 71. Her famous oatmeal cookie recipe was inscribed on her gravestone in 2007, along with an image of a Cool Whip container—She was known to collect dozens of them!2

  • Chocolate Oatmeal Cookie recipe on the gravestone of Bonnie Johnson. Photo by Find a Grave contributor, Janelle Otton. Photo used with permission.

Here is the recipe, as written on the black granite obelisk:

Chocolate Oatmeal Cookies (No Bake)

Everyone’s favorite

  • 2 Cups of Sugar
  • 1/2 Cup of Milk
  • 1/4 Cup of Cocoa (Swiss Miss)
  • 1/4 Cup of Margarine (1 Stick)

Bring to a full boil in a saucepan

Remove from heat and let stand for 5 minutes

Then add

  • 3 Cups of Quick Oats
  • 2 Tablespoons of Peanut Butter
  • 2 Teaspoons of Vanilla

Drop on Wax Paper and Let Set Until Firm

Making the Recipe

This recipe is high on my list for being so easy to make. I had all the ingredients on hand, which was nice as I didn’t have to make an extra grocery trip. I did make one substitution though, as I didn’t have any Swiss Miss cocoa, only a generic store-brand version. 

The recipe is very straightforward to follow. There are also not many steps so it was a quick recipe to make. I added the ingredients in the order they were listed, making sure the margarine was melted and everything was well incorporated. I brought it all to a boil, making sure to watch it so it didn’t burn. I then removed it from the heat and let it sit for five minutes. 

During this time, I prepared two baking sheets with wax paper. I was not sure how big of a batch this recipe would make, but I thought two cookie sheets would be a good start.

After the five minutes, the chocolate mixture had a bit of a film on it. I didn’t stir it, but instead just added in the next ingredients. At this point I did change the order of things, adding the vanilla and peanut butter first. My thought was to melt the peanut butter to better incorporate it into the mixture. Then I added the quick oats, doing so a little at a time and mixing it well. 

All that was left to do was to drop the mixture onto the waxed paper and let them set. Using two spoons, I made my cookies a little too big on the first sheet. I only fit six cookies on a sheet. I spread them fairly thin but they were large. On the second cookie sheet, I tried to pull it back a bit and make smaller dollops, which I flattened out a little after all the remaining mixture had been spooned onto the sheet. The second cookie sheet had about 12 cookies on it.

  • Chocolate Oatmeal Cookies. Recipe from the gravestone of Bonnie Johnson.

Because I made one sheet of larger cookies, I opted to put that one in the freezer to set. The second cookie sheet I put in the fridge to set. After a couple of hours, I pulled out the tray in the fridge to give them a try.

They turned out so good! I was a little nervous, considering my problems with the last gravestone recipe I tried. But I think there was no way to mess this one up. I was afraid they were going to be too sweet, but the oatmeal helps cut some of the sweetness, I think. 

  • Chocolate Oatmeal Cookies. Recipe from the gravestone of Bonnie Johnson.

This is a great recipe, and I think will be my go-to the next time I need to whip something up fast the night before a family gathering, to share.

Have you tried this recipe? Do you have a favorite recipe that you would put on your gravestone? I would love to read about it in the comments. 

Thanks for reading!

References:

  1. Bonnie Johnson Obituary | Anchorage Daily News
  2. Tombstones with family recipes, from Alaska to Israel | The Observatorial