Send A Recipe
If we use it in a cookbook, we’ll send you a FREE copy.
- We are looking for YOUR favorite recipe to be included in the next edition of the State Hometown Cookbook Series.
- It’s Easy. Send us your recipe. If we use it in an upcoming book, we’ll send you a complimentary copy of the book.
- Yes, it’s that easy; no gimmicks.
- Email recipes to Anita Musgrove: email@example.com
- Recipes may also be mailed to: Hometown Recipe, Great American Publishers, 501 Avalon Way, Suite B, Brandon, MS 39047.
- If you have have questions, call us toll-free 1.888.854.5954.
Find more information about the series here: http:/www.greatamericanpublishers.com
When sending your recipe, please include:
- Recipe Title
- A list of ingredients — with measurements.
- Directions for preparing the recipe
- Credit. This can be your name or initals or the name or initials of the person you want to credit with the recipe.
- Your City and State (or the City and State of the person you are crediting)
- A short story about the recipe… why you like it… any family history that may be centered around the recipe… a funny store about the recipe… etc etc.
- Be sure to include your name, address, phone number and email. These will not be published in the book, but will be used to send your complimentary copy of the cookbook.
Grannie’s Pound Cake
2 sticks butter, softened
3 cups sugar
3 cups sifted cake flour (sift three times before measuring)
1 (5-ounce) can evaporated milk
2 teaspoons vanilla flavoring
Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each. Add flour and milk alternately into the butter mixture, beating with each addition. Add vanilla. Beat until light and creamy. Pour into a greased and floured tube pan. Bake at 250° for 15 minutes; increase to 275° for 1 hour and 15 minutes.
In Memory of Amma Barrentine Sanford
This was our grandmother’s signature dessert. She knew the recipe so well, she didn’t have it written down. We are fortunate that someone did take the time to watch her and take notes. Grannie often served this with whipped cream and fresh peaches. Enjoy.