Category: Tombstone Recipes

Cemetery Recipes: A Good Carrot Cake

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Today on the blog I wanted to share another cemetery recipe with you. All the recipes I have made so far have been sweet treats, and today’s recipe is no different. It’s the Easter long weekend, so I thought today’s recipe would be a perfect fit – A Good Carrot Cake. 

This recipe is a little different than the previous ones I have made. It can be found on a white tablet gravestone for Christine W Hammill in Ferndale, California. Her stone sits beside the stone for her husband Richard. The difference is that Christine and Richard are still living.

They seem like pretty fun folks as well, based on their gravestones! Not only can this delicious recipe be found on the back side of Christine’s gravestone, they both also have some funny epitaphs on their headstones.

  • Photo of Richard and Christine Hammills gravestone. Photographer unknown. If this is your photo or you know who the photographer is, please contact me for proper photo credit. 


The white granite tablet gravestones read:

“Oops, / I should / have listened / to my wife.”

Richards S. Hammill

June 3, 19__ – 

“Yeah. / Look where / we ended up.”

Christine W. Hammill

Nov. 

Unfortunately, I haven’t been able to find more information about the Hammills and where their future resting place is, but I do know that Christine makes an excellent carrot cake.

  • A Good Carrot Cake

Here is the recipe:

A Good Carrot Cake

  • 2 cups flour
  • 4 eggs
  • 2 tsp. baking powder
  • 2 cups sugar
  • 1 1/2 tsp. soda
  • 1 1/2 cups oil
  • 1 tsp. salt
  • 2 cups grated carrots
  • 2 tsp. cinnamon
  • 1 (8 1/2 oz.) crushed pineapple, drained
  • 2/3 cup chopped nuts

Sift together flour, baking powder, soda salt, and cinnamon. Beat eggs and add sugar. Let stand 10 mins. Mix in oil, pineapple, carrots, nuts, flour mixture. Turn into 3 greased and floured 9-inch round cake pans. Bake at 350’ for 35 – 40 min. Cool in pans for 10 min, remove to wire racks, and cool well. 

Vanilla Cream Cheese Frosting

  • 1/2 cup butter
  • 1 (8 oz.) cream cheese
  • 1 tsp. vanilla
  • 1 pound powdered sugar, sifted

Mix butter, cream cheese, vanilla then add sugar. First between layers, top and sides.

  • Photo of the backside of Christine Hammills gravestone. Photographer unknown. If this is your photo or you know who the photographer is, please contact me for proper photo credit. 

This is one of the more thorough sets of baking instructions I have come across on a gravestone. It didn’t need any guesswork at all. The recipe is very easy to follow and create. I started with the prep work first; chopping, grating, and measuring out ingredients to make the mixing process a bit smoother. 

I did start off thinking I would only need two cake pans, but I did need to make a third layer. I only filled the cake pans about halfway with batter because I had a feeling they would rise as they baked. They did rise as I suspected so that left batter for a third layer. I only have 2 cake pans though. I put the first two pans in the oven for 35 minutes and used the toothpick trick to test if they were done. 

If you don’t know this trick, you take a toothpick and stab it into the middle of the cake, touching the bottom of the pan. If it comes out clean when you pull it out, it means the cake is done. If there is batter on the toothpick when you pull it out, it means the center is not cooked all the way through and should go back in for a few more minutes. 

After the first two layers were done, I let them cool for ten minutes then removed them from the pan and placed them on a wire rack to continue cooling. Then I put the third layer into the oven to bake. This did make the baking process a bit longer, but it wouldn’t be an issue if you have extra cake pans. 

I used the time while the last layer was baking, to make the cream cheese frosting. I have to say, it’s the best frosting I have ever made. Sifting the powdered sugar made all the difference in creating a smooth and creamy frosting. I ended up with some extra frosting as I was unsure how much to frost in between the layers. I was afraid to run out of frosting for the top and the sides. I didn’t have to worry though as I had quite a bit left over. I put the leftover frosting in a container and put it in the fridge to use as a cookie dip. I couldn’t let that deliciousness go to waste.

I had some chopped walnuts left over and decided to sprinkle them on the outer edge of the cake as decoration and to use them up. I think it was a nice added touch, but you can decorate it however you like. The white frosting is a lovely base for frosting accents, sprinkles, or any other type of decoration you may want to add to make your cake more festive. 

I love a good carrot cake with a good cream cheese frosting, and this might just be the best one yet. I was curious how the final product would taste with the addition of pineapple. I had never seen that in a carrot cake recipe before. The cake is so moist and sweet, I think because of the pineapple. It’s one of the best cakes I’ve ever made. I shared this cake with my mother and fiancé, and they both agreed, it was delicious. I think this cake would make a lovely finish to an Easter meal, or any meal for that matter. It’s a big cake, so it’s perfect for sharing with loved ones. 

I wish I knew more about Christine and this recipe. I am going to assume that it is a Hammill family favorite. At any rate, I want to say thank you to Christine, for sharing this sweet treat with the world!

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

Happy Easter, and thanks for reading!

References:

Cemetery Recipes: Glazed Blueberry Pie

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For the last two weeks, I have been feeling a bit under the weather. I was struggling with a bad head cold, that turned out to be COVID-19. Before I got sick and went into isolation, I had done groceries and specifically bought the ingredients I needed to make a gravestone recipe that I had been eager to try. Once I was on the mend I decided to try some baking to lift my spirits, and use up the blueberries before they went bad. So for today’s blog post, I wanted to share my experience making Margaret Davis’ Glazed Blueberry Pie.

The grave of Margaret Davis can be found in Mountain View Memorial Park, in Washington State. Margaret rests with her husband Eddy, beneath a beautiful black marble monument designed as a bench. Their grave is adorned with a beautiful color portrait of the couple, doves of peace, the American flag, and a bible quote. If you look to the left side of the monument, you will also find a note From the Kitchen of Margaret Davis, her Glazed Blueberry Pie recipe. 

  • Grave of H. Margaret Rees Davis. Photo by Find a Grave contributor Debbie O (Photo used with permission).

I was not able to find much information about Margaret in life, but from her gravestone, we know that Margaret was born on the 4th of July in 1918. Her husband Eddy was born in September of the same year. They were married on Boxing Day in 1942. Margaret passed away on November 6th, 2004 at the age of 86. Eddy passed away 6 years later at the age of 90. Underneath the recipe that adorns their gravestone is the symbol of the Freemasons, telling us that Eddy was a member. There are also a couple of other symbols as well that could tell us more about the couple’s affiliations in life, but they are cut off in the photos I have seen, and I can’t decipher them. There are currently no photos of the recipe side of the gravestone on Find a Grave, but a quick google search should bring up photos of this cemetery recipe.

  • Cemetery Recipes: Glazed Blueberry Pie

Here is the Recipe:

From the Kitchen of Margaret Davis

Glazed Blueberry Pie

  • Soften a 3 oz. pkg. cream cheese.
  • Spread in bottom of cooled, cooked pastry shell.
  • Fill shell with 3 cups of blueberries.
  • To an additional 1 cup of blueberries add 1 cup of water.
  • Bring just to boiling.
  • Simmer 2 min.
  • Strain reserving juice, about 1/2 cup.
  • Combine 3/4 cup sugar, and 2 tablespoons corn starch.
  • Gradually add reserved juice.
  • Cook, stirring constantly until thick and clear.
  • Cool slightly and add:
  • 2 tablespoons lemon juice
  • Pour over berries in pastry shell and chill.

This recipe is straightforward and easy to follow. The only issue I came across is the fact that blueberries are not currently in season here. So, the blueberries I was able to find were the non-organic kind that are comically large, and because of that are not very flavourful. And no, I didn’t lose my sense of taste or smell while I was sick. I will need to try this recipe again in the summer months when the local blueberry patches are ripe and plentiful. Because the blueberries were oversized, also messed with the measurements a little bit. I ended up using less than the 3 cups the recipe calls for, as my pie shell could just not fit them all. 

Despite all that, this recipe turned out deliciously! It’s almost like a blueberry cheesecake, but much easier to make. And because I made it during my isolation, I had it all to myself! That is another reason to make this pie again in the summer, so I can share it with friends and family. Baking and enjoying Margaret’s recipe helped relieve some of the boredom I was feeling at the time and helped take my mind off things.  

Will you be trying out this recipe? Do you have a family pie recipe that you would put on your gravestone? I would love to hear about it in the comments.

Thanks for reading!

References:

Cemetery Recipes: Mom’s Christmas Cookies

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Christmas time is almost here! For me, Christmas is synonymous with holiday baking! What better time of year to warm the house with the sweet smell of cookies in the oven? So, I thought it’s the perfect time to try out another tombstone recipe. I have been saving this one specifically for this time of year—Mom’s Christmas Cookies. 

This cookie recipe can be found on the backside of a beautiful, large black marble tombstone. This is the gravestone of Maxine Menster.1 It can be found in Cascade Cemetery, in Cascade Iowa. The front of the stone has a beautiful sand-blasted winter scene, of a lovely detached house surrounded by forest. You can view the front of the stone on Maxine’s memorial page on Find A Grave.

Maxine’s family wanted to do something special to remember their mother and chose the sweetest way—with the family sugar cookie recipe. Jane Menster, Maxine’s daughter has said that when they were trying to think of something specific to her mother to put on her stone, “It was her cookies.”2 

Maxine passed away in 1994, so this recipe has marked her grave for decades. According to Atlas Obscura, this recipe was part of a long-standing family tradition, where they would bake this cookie recipe on Christmas Eve, then hang the sugar cookies on the Christmas tree. They would be an early morning treat on Christmas Day.3

Here’s the recipe:

Mom’s Christmas Cookies

Cream:

  • 1 cup sugar
  • 1/2 cup oleo

Add:

  • 2 beaten eggs
  • 1 tsp. vanilla

Add:

  • 3 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt

Add alternately with 1 cup cream.

Chill and roll out with flour.

Bake 350 degrees oven, and frost.

Most tombstone recipes use short form when it comes to the instructions. Instead of turning to Google, I thought I would ask my Mom. We went through the recipe together and talked about each step, and how long to chill the dough. My mom is an avid baker, especially at this time of year. We had a nice chat about baking instructions and tombstone recipes in general. I have yet to find a Canadian one. 

I was also surprised to find out that my mom was familiar with the tradition of baking cookies to put on the tree for Christmas morning. It’s not something we ever did when I was growing up. We also had dogs. She recounted a story about putting candy canes in the tree one year and coming home one day to find the tree on the floor. My dog Shadow had gotten a little too excited about finding candy in the tree. No foodstuffs ever went into our tree after that. 

After our chat, I got to baking cookies! This recipe is very straightforward. There is one ingredient that some people might question, the 1/2 cup of oleo. What is oleo? Turns out that it is just an older term for margarine. Mixing everything was a breeze and didn’t take that long at all. The biggest question I had about the recipe was how long to chill the dough. My Mom had suggested an hour. After an hour in the fridge, I got to work on cutting out the shapes. 

I am not a traditional Christmas person and don’t actually own any Christmas cookie cutters. I choose to go with a skull, tombstone, and bat for my shapes. I also didn’t have any frosting on hand, so instead, I opted to use sprinkles. My usual go-to for baking is cupcakes, so I have a lot of sprinkles on hand—just not Christmas ones. So I used black sanding sugar, red and black nonpareils, black bats, and purple, red and black sprinkles. 

I left the cookies in the oven for about 10-14 minutes and ended up baking 4 trays of cookies. This recipe makes a pretty big batch.

They turned out delicious! I think this will be my go-to sugar cookie recipe moving forward. They are very easy to make and so tasty, especially right out of the oven. I ate way more of them off the cookie sheet than I should have, but I just couldn’t resist. I also really enjoyed making this recipe because it prompted some good conversations with my Mom. Usually, when I make tombstone recipes, I talk out loud to the deceased, talking through the recipe. This time around it made more sense to talk about Mom’s Christmas cookies with my own Mom.

Thank you, Maxine, and the Menster family for sharing this delicious recipe with the world!

Have you made this recipe before? Or do you have a go-to Christmas cookie recipe? I would love to hear about it in the comments. 

Thanks for reading!

References:

  1. Maxine Kathleen Poppe Menster | Find a Grave
  2. Family cookie recipe stands the test of time | The Gazette
  3. The Menster Christmas Cookie Gravestone | Atlas Obscura

Cemetery recipes: Connie’s Date & Nut Bread

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I had such a fun time trying out Kay’s Fudge recipe a couple of months ago, that I wondered what other cemetery recipes were out there. I was pleasantly surprised at the handful of recipes I found.

Today I wanted to try my hand at making Connie’s Date & Nut bread. 100% Good stuff – 0% Bad Stuff. Sounds delicious to me! 

  • Grave of Constance Galberd, Photo by Find a Grave contributor P. Jill Moore. Photo used with permission.

This tombstone can be found in the Cemetery of the Highlands in Highland Mills, NY. Instead of the recipe being engraved on the stone, it’s printed on a small white plaque that is attached to the stone. The headstone belongs to Constance Galberd.

From reading Connie’s obituary, she was a very busy woman. Constance was a retired Registered Nurse at Cornwall Hospital in New York, a member of the Woodbury Community Ambulance Corps, and a member and Trustee of the Woodbury Historical Society. She has three children, a daughter, two sons, and four grandchildren. I think it’s safe to say she was also a great baker with a great sense of humor. Constance passed away in September 2008, at the age of 80. 

You can view her memorial page on Find a Grave.

I love the idea of putting a well-loved family recipe on a tombstone. It ensures the recipe will be passed down through the generations, and that a piece of them will be remembered.

  • Recipe plaque on the grave of Constance Galberd, Photo by Find a Grave contributor P. Jill Moore.
    Photo used with permission.

The recipe reads:

Connie’s Date & Nut Bread | 100% Good stuff – 0% Bad Stuff

Ingredients:

  • 8 oz. dates cut into small pieces
  • 1 cup raisins
  • 2 cups boiling water
  • 2 tsp. baking soda
  • 1 1/2 cups sugar
  • 2 eggs, well beaten
  • 4 cups flour
  • 2 tsp. baking powder
  • 1/2 cup chopped nuts

Directions:

  • Pour boiling water (where 2 tsp. of baking soda have been dissolved) over dates and raisins. Cool.
  • Add 1 1/2 c. sugar and mix well.
  • Add 2 eggs, well beaten.
  • Gradually mix in 4 c. of flour and 2 tsp. of baking powder. Beat thoroughly.
  • Add 1/2 c. of chopped nuts. Beat thoroughly.
  • Bake at 350 for 3/4 – 1 hr.
  • Bake in tin cans.
  • One batch = 13 small cans.

This recipe is pretty easy to follow. I have made banana bread before and found the process very similar. The directions are very clear, although I was a little uncertain of how long to let the boiling water over the dates & raisins cool. I spoke out loud to Connie while I mixed my ingredients and waited for the water to cool. When the water was no longer steaming, I mixed in the sugar and continued with the recipe.

I was a little thrown off by the last 2 directions, about baking in tin cans. I had to look that up. I found out that baking in tins cans, like vegetable or soup cans, was used for baking during the depression. The end result would be little round cakes or loaves of bread. I would have loved to be authentic to the recipe, but I didn’t have any empty tin cans to wash out and recycle for baking. It is something I would like to try in the future though. For this recipe, I used 2 loaf pans and split the batter between the two.

My kitchen smelled amazing while these were baking! I had to have a piece when it came out of the oven, and I was not disappointed. It’s a dense bread, similar to a fruit cake. Connie is absolutely right when she says “100% Good stuff – 0% Bad Stuff“. I am really happy with how they came out. After letting them cool on a cooling rack, I popped them out of the pans and wrapped them up. I always love to share my baking, and being able to share Connie’s recipe too feels like a sweet way to remember her.

Will you be trying Connie’s Date & Nut bread? Or have you found another tombstone recipe I should try? Tell me about it in the comments.

Thanks for reading!

References:

Cemetery Recipes: Kay’s Fudge

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Last year I posted a news article on my Facebook page about an interesting tombstone. What makes Kathryn Andrew’s stone so unique is that it features her go-to fudge recipe. Kay had asked for her recipe to be engraved on her tombstone as a way to share her delicious recipe with others. According to Janice, Kay’s daughter, Kay would often share her fudge with friends and family1. 

Kay passed away in 2019, at the age of 97. She was laid to rest beside her husband Wade. Her now-famous tombstone has been circulating on the internet, with many folks trying out her famous fudge recipe. 

  • Photo of Kay’s tombstone, by Find a Grave member, Lizzie. Photo used with permision.

To learn more about Kay and see more photos of her tombstone, visit her memorial page at findagrave.com.

Here is the recipe, as listed on Kay’s tombstone:

  • 2 SQ. CHOCOLATE
  • 2 TBS. BUTTER
  • MELT ON LOW HEAT
  • STIR IN 1 CUP MILK
  • BRING TO BOIL
  • 3 CUPS SUGAR
  • 1 TSP. VANILLA
  • PINCH OF SALT
  • COOK TO SOFTBALL STAGE
  • POUR ON MARBLE SLAB
  • COOL & BEAT & EAT

Interestingly, when the recipe was first engraved, there was a typo. It originally called for a tablespoon of vanilla. I’m told that that would make for some very runny fudge. The tombstone was updated to read a teaspoon of vanilla. I wonder if this correction was made while Kay was still around, and how she would have felt about it?

Of course, I couldn’t write about this unique tombstone without trying my hand at making Kay’s fudge recipe myself. I have dabbled in the past with making candy but never had much success, so I was a bit worried about ruining it. I made sure to take my time and follow the instructions, although I did need to take some time to Google a few things. I used a candy thermometer to make sure I didn’t overcook the ingredients. I did have a little trouble at first as I was not reading my thermometer properly. I started talking to Kay out loud as I poured out the mixture into a bowl. It looked too runny to me. Talking it out with Kay, I put the mixture back on the stove and took a closer look at the thermometer. A Google search clarified that the softball stage is reached between 112 to 115 Celsius. You don’t need a candy thermometer though.

To tell when you have reached the softball stage you can use a spoon to drop a little bit of the mixture into a cold glass of water. If the mixture forms small malleable balls in the water, you have reached the softball stage. After getting that sorted, I watched it carefully to get to the right temperature.

I don’t have a marble slab so I opted to pour the mixture into a bowl to let it cool. I did another Google search to see how long it should cool for. After 15 minutes, it was time to beat the mixture. Again I had to do a little bit of research to see how long to beat the fudge. Traditionally it would be beaten on a marble slab, but I read that you can beat it in a bowl with just a spoon. The trick is to beat it until it is no longer glossy. I was a little unsure about this step as it did not seem to be losing its shine but after a few minutes it did, and it started to firm up. I then poured the mixture into an 8×8 square dish and let it set.

I am very happy with how it turned out! It’s sweet and chocolatey with a lovely texture. It also made a decent size batch. In the spirit of Kay’s generosity, I brought my batch of Kays fudge to a small gathering to share with my friends.

Thank you so much, Kay, for sharing your recipe with us!

To read more about Kathryn’s unique tombstone, visit: Headstone for woman who died at 97 includes her signature fudge recipe | ABC Action News

After all the fun of making this recipe, I started to wonder if there were other tombstone treats I could try? If you know of other cemetery recipes out there, please share! I would also love to hear how your fudge turned out, if you attempted Kay’s recipe.

Thanks for reading!

References:

  1. We tried the famous fudge recipe engraved on a late grandmother’s gravestone | Today.com | June 2, 2021