However, my husband I and I have quite a few cookbooks, magazines, and other stashes of recipes:
The most treasured recipes are for the most part in the red binder (see it there on the bottom shelf?):
(It still has flour smeared on the front cover from the recent sugar cookie orgy.)
This is the notebook where all the recipes that are sent to me by e-mail are put -- from my mom, my aunts, my college friends. Here's one from my sister-in-law for meatball stroganoff (notice all the marginal notes):
There's a muffin recipe sent to us by the Bed & Breakfast we stayed at in France. Every time we make these muffins we just feel better:
There's the recipe for Peppermint Patty Cookies from my college roommate. I discovered to my chagrin in my graduate school days that the cheaper, off brand peppermint patties DO NOT work.
There are recipes in here from the first holidays I was away from home and my mom sent me step by step recipes. There's recipes I've never made but that I've eaten somewhere else and treasure knowing that I could make now that that person can't make them for me anymore.
This is one of my favorites though--scribbled onto the back of a piece of notebook paper from someone's pocket (there's also an unidentified e-mail address and other random notes on there. We've made this recipe many times for a variety of audiences and been accused of being "gourmet". If you can make it in less than 10 minutes in the microwave and be gourmet, I'm a fan:
3/4 c. pecans
toast (place in a pie plate and microwave 4-6 minutes, stirring occasionally)
3 T. brown sugar
1/4 c. Kahlua
microwave about 1 minute
Scrape off the top of the Brie, place in the center of the dish, spoon the gooey pecans on top. Microwave a few more minutes until the Brie just begins to melt.
Serve with crackers or bread.