Tag: Cemetery Recipes

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: 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: 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: 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: Kim’s Carrot Cake

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I don’t know why, but Spring often makes me think of carrot cake. So when I was trying to decide which recipe I should make this month, the answer was pretty obvious. Maybe it’s because Easter often falls in April, or because Easter reminds me of picking fresh carrots from the garden when I was a kid. Either way, it’s always a good time to bake a cake. 

So for this month’s gravestone recipe, I wanted to try my hand at making Kim’s carrot cake. This recipe comes from the gravestone of Kimette Lee DeCota, from Cape County Memorial Park Cemetery in Cape Girardeau, Missouri. Kim passed away in August of 2014 at the age of 57.

Reading her obituary on Find A Grave, you will see many references to food and cooking. It describes a passionate woman who loved her family and community. Kim was very active in the church, cooking meals as well as helping her parents in the kitchen among other things. 

I would love to know more about the recipe inscribed on her gravestone. Was this her go-to recipe? Maybe her signature dessert? I may never find out, but it warms my heart to know that someone so passionate about cooking can continue to share their passion from beyond the grave.

  • 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.

Here is the recipe, as written on the gravestone:

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
  1. Preheat oven to 350F. Grease two 9-inch springform pans.
  2. Sift dry ingredients into a bowl. Add oil, eggs, vanilla. Beat well. Fold in the walnuts, coconut, carrots, pineapple.
  3. 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.
  4. 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)
  1. Cream the cream cheese and butter in a mixing bowl.
  2. Slowly sift in the confectioners’ sugar and continue beating until ingredients are fully incorporated. The mixture should be free of lumps.
  3. Stir in the vanilla, and lemon juice if desired.

Serve with love.

  • Cemetery Recipes: Kim's Carrot Cake

This recipe is very easy to follow and has very detailed instructions. I found it interesting that the recipe takes up almost all of the room on the gravestone. On the left hand of the stone is an ingredient list and directions to make the cake, while the right-hand side has the ingredient list and instructions to make the frosting. I love that the first note is to double the frosting recipe. I like the way Kim thinks! 

I made this recipe in two parts, first baking the cake and then frosting the next day. For some reason, I only have one spring-form pan so I had to bake the layers one at a time. I really need to rectify that. After the first cake layer was done baking, I took it out of the pan and sat it on a wire rack to cool. I wiped down and reassembled the spring-form pan and poured in the last of the batter. I then put that in the oven to bake.

The recipe calls for the cake to be cooled for three hours. After I took the second layer out of the oven it was fairly late in the evening, so I placed both layers in the fridge to cool overnight.

After work the next day, I set to work making the frosting. I took the cake out of the fridge and placed it on the table to warm up a bit while I mixed the frosting. I know the recipe recommends doubling the frosting, but I found that one batch made more than enough frosting for me. 

Although the instructions were incredibly easy to follow, I do think I messed up a little bit. I baked each cake layer in the oven for the instructed 50 minutes, but didn’t check on them at all. 50 minutes turned out to be too long for my oven; I think I over-baked the cake. It wasn’t burned or anything like that, but the edges became very hard and crisp. So hard that I had trouble cutting the cake when it came time to try a piece. If I were to make this recipe again, I would start checking on the cake at about the 30-minute mark and doing a toothpick test to see if it’s cooked through. 

I also think I didn’t frost the cake properly. I think I might be a bit rusty at making cakes! I was afraid to use up too much frosting in between the cake layers so I frosted that section sparingly. I shouldn’t have been worried though, as I had way too much frosting left over. 

I hoped that the frosting would help moisten and soften the cake a bit, but it’s still a bit hard to cut. Other than the human error on my part, this recipe turned out great. This delicious cake is sweet, and the shredded coconut adds a nice flavor to the mix. I would definitely make this one again! 

Have you tried this recipe? I would love to hear how yours turned out, and if you have any baking tips for me. 

Thanks for reading!

Cemetery Recipes: Guava Cobbler

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While doing some groceries the other day, I was surprised to find fresh guavas at my local Walmart. The guavas immediately made me think of the Guava Cobbler recipe I had seen online not long ago. I have never seen guavas before in the produce section, so I thought what better time to try out another gravestone recipe!

This gravestone recipe is found on the grave of Julia Belle Kelley Pate, who passed away at the age of 87 on May 16, 2011. Julia is laid to rest in Frierson-Hendry Cemetery in Fort Myers Florida. According to her gravestone, Julia made the best guava pie and cobbler in the South!

  • Guava Cobbler recipe on the backside of the gravestone of Julia Belle Kelley Pate. Photo by Find a Grave member, Helen Farrell.

Here is the recipe, as written on the gravestone:

Guava Cobbler

  • 1 Cup Sugar
  • 1 Cup Milk
  • 1 Cup Self Rising Flour
  • Half Stick Butter
  • 2 Cups Cooked Guava

Mix first 3 ingredients together. Melt butter in baking dish. Pour mix in pan, spoon guavas evenly on top. Bake at 350 for 30 to 40 minutes till done.

I have never bought or baked with fresh guava before, so this recipe would be a lot of fun! My first thought was how to prepare the guava. The recipe is fairly simple and calls for 2 cups of cooked guava. I had to do a little Google search to see how to eat and prepare guava. Guava is completely edible; skin, flesh, seeds, and all. They are a great source of fiber. So to cook my fresh guava, I gave the fruit a good wash and trimmed the stems away. After that, I sliced the guavas into rounds and put them into a pot with a bit of butter to cook.

While those were simmering I worked on mixing the dry ingredients. The recipe calls for self-rising flour. I couldn’t find any at the grocery store, but I discovered later that bread flour would have worked as well. My solution though was to create my own self-rising flour. I had all-purpose flour on hand, so I mixed in 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt into my 1 cup of all-purpose flour.

After mixing my dry ingredients I continued following the recipe and popped my cobbler in the oven. After 30 minutes I used the toothpick method to see if it was ready. It still needed a bit more time so I put it in for another 10 minutes. The 40 minutes was perfect, and it came out looking golden brown and beautiful. 

I carved myself a piece right away. In creating these tombstone treats I have found a love of cobblers. This is the second one I have made, the first being O’Neal’s Peach Cobbler. They are so delicious and easy to make. This guava cobbler was no different. This cobbler was not as sweet as the peach cobbler, the guavas do have a sweetness but are also a bit tart. I didn’t have ice cream to pair with my cobbler this time, but I didn’t miss it. The only thing I would do differently next time is remove the seeds. Since the seeds are edible, I decided to leave them in, but I didn’t care for the texture that the seeds created. Next time I would scoop out the seeds. 

This recipe is so good and so easy to make! Now I am wondering about Julia’s guava pie recipe. I would have loved to try it!

Have you made this recipe before, or maybe another gravestone recipe? Do you have a gravestone recipe that you would recommend? I would love to hear about it in the comments!

Thanks for reading!

References:

Cemetery Recipes: Dr. Death’s Ranch

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I am still on the hunt for Canadian gravestone recipes. The majority of the ones I have learned about are in the United States. Hopefully one day, I will have a Canadian recipe to share with you. Until then I will keep trying out the gravestone recipes I learn about online. 

For this month’s gravestone recipe, I wanted to try out Dr. Death’s Ranch!

  • Cemetery Recipes: Dr. Death's Ranch

This is the first savory gravestone recipe I have tried, and it looks like it will be an easy one to make. I first learned about this recipe through Rosie Grant, who you may know as Ghostly Archive on TikTok. This gravestone belongs to Marty Lee Woolf, who passed away suddenly on August 21, 2022.1 

According to Woolfs’ obituary, he was a hard-working family man with a good sense of humor. He leaves behind a wife and three children.2 I would like to think this recipe was one of his favourites. So much so, that his family chose to inscribe it on his gravestone for others to remember him by. I wasn’t able to find much information about this ranch dressing recipe, so I am very curious; who is Dr. Death? Was this Woolf’s signature dip recipe? Was this his go-to recipe for family gatherings or get-togethers? 

What I could find about this stone, is that this gravestone was most likely made in Washington state. The only photo I have been able to find of this gravestone looks to have been taken before the stone was installed at the cemetery, possibly after it had been engraved.

I have recently been able to confirm that Woolf is laid to rest in Saltese Cemetery, in Greenacres Washington. Thank you to a fellow taphophile and reader for sending me a note about this graves location!

Woolf’s Find A Grave memorial also lists a photo of the front of his gravestone. His epitaph reads “The Legend. The Laugh.”

  • Backside of the gravestone of Marty Lee Woolf. Photo by Rosie Grant (Ghostly Archive on TikTok)

Here is the recipe, as written on the gravestone:

Dr. Death’s Ranch

  • 1 C. Mayonnaise
  • 1/2 C. Buttermilk
  • 1 Tbsp. Hidden Valley Ranch Dressing Mix
  • 1/4 Tsp. Black Pepper
  • 1/8 Tsp. Paprika
  • 1/8 Tsp. Garlic Powder

This has to be the easiest gravestone recipe I have made so far. There are only 6 ingredients and there is no baking or cooking involved. My kind of recipe! The hardest part for me was gathering the ingredients. Being in Canada, we sometimes don’t have the same name brands of foodstuffs. I wasn’t able to find any Hidden Valley Ranch Dressing mix, so I substituted in some Club House Ranch Style Dressing and Dip Mix. I tried to compare the mix ingredients to see if the mix I had found was close, but I wasn’t able to tell since both mixes don’t go into detail on what spices are actually in them. Hopefully, the flavors aren’t too off! 

After easily mixing everything by hand with a whisk, until smooth, I let the mixture sit in the fridge for a few minutes to let the flavors combine. While the dressing was resting, I sliced up some cucumbers and red bell pepper to make a little veggie platter. I also threw some cherry tomatoes and baby carrots on there for some variety.

When the veggie platter was ready, it was time to try Dr. Death’s Ranch.

This is a super tasty recipe! I wasn’t sure about the buttermilk as I don’t think I have ever had it before like that, but the bright flavor combination is a winner. I also love how quick & easy it is. I was surprised at the amount of dip this recipe makes too. The addition of the buttermilk helps smooth out the texture and thins it out a little, making it a decent-sized batch.

This would be the perfect thing to bring to a Summer get-together with friends and family, or maybe to some game day festivities. The next time I go to a potluck, I know I will be reaching for this recipe again for super easy veggies and dip platter.

Have you heard about this gravestone recipe before? Are you going to give it a try? Tell me about it in the comments! 

Thanks for reading!

References:

  1. ‘I’ve made 23 recipes I found engraved on gravestones – they’re to die for’ | Mirror
  2. Marty WOOLF Obituary | Legacy.com

Cemetery recipes: Connie’s Date & Nut Bread

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , 1 Comment

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: