Reaney Days

Reaney Days

Food For Thought

Continuing with the idea of sharing as a community...I wanted to create a page where we could post recipes passed down from family. Nothing brings people together better than some amazing food!

 If you have recipe with a local "tie" that you would like to share, please send it along to

Here is one to start us off.

Turpin's Mexican Hots

 1 lb. hamburg
1 cup bread crumbs
1 egg
1 small green pepper chopped
 1 small onion chopped
1 tsp. cinnamon
2 tsp. sage
1/2 to 1 tsp. crushed red pepper; depending how HOT you want them!
mix together and form into patties

Ralph Palombi's Famous Cheesecake
  Grease a 9" springform pan well with butter . Coat the sides and bottom of the pan with graham crumbs.

Have at room temp........

1 Pound Cream Cheese.

1 Pint Sour Cream

1/4 Pound Butter

1 Pound Ricotta Cheese

3 Tablespoons Vanilla

4 Eggs

3 Tablespoons Lemon Juice

Beat the ingredients until nice and creamy. Add 1/2 cup sugar 3 Tablespoons flour, 3 Tablespoons Corn starch. Beat until well mixed. Pour into pan.

bake at 350 for 1 hour, Turn oven off and leave cake in oven one more hour. Cool completely in refrigerator, leaving in pan until ready to serve. Top with desired fruit. Enjoy!

Ralph Palombi was a longtime village hairdresser with his shop and home at the intersection of North Division and Main streets. My mom was a steady customer and he shared this delicious cheese cake recipe with her. It was always a hit in the Lamphere household for birthdays and all the major holidays. Bon Appetite! 

From the kitchens of Marta Zimmerman and her mom, Eleanor Nellis and grandma Florence (Flossie) Nellis.
Grandma Flossie’s Mayonnaise Cake

2 Cups of flour
1 Cup of Sugar
4 Tablespoons of Cocoa
2 Teaspoons of Baking Soda
1 Cup of Mayonnaise*
1 Cup of Water

*works best with Hellmann’s

Mix well and pour into greased and floured (or spray with Pam) round cake pans and bake at 350’ for 30 minutes

Snow Frosting

7 ½ Tablespoons of Flour
1 ½ Cups of milk

Cook until flour is cooked, about 6 to 8 minutes, stirring constantly; should be the consistency of mashed potatoes. Pour into a bowl and cover the top with plastic wrap so a “skin” doesn’t form. Cool completely; may be refrigerated overnight.

To the cooled flour/milk mixture add:

¾ Cup of Butter
¾ Cup of Shortening
1 ½ Cups of Sugar
Cream well and add the cooked flour mixture and 1 ½ teaspoon of vanilla

Frost cake and enjoy!

Apple Cake

Just in time for those great fall apples!

3 Eggs
1 Cup of Oil
2 Cups of Sugar
2 Teaspoons of Vanilla
3 Cups of Flour
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Teaspoon of Cinnamon
3 Cups of Apples
1 Cup of Walnuts

Pour into a greased 13” x 9” pan and bake at 350’ for 45 minutes.

Here is another favorite from the Lamphere family archives. It would't be a get together without someone bringing the Striped Delight!
This is an absolute favorite of my niece Jodi and my daughter Davida. Any SD leftovers were sure to find a home with them. My mom made it frequently for holidays and birthdays. A simple recipe and darn tasty! Enjoy.
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) container Cool Whip
2 pkgs. (4 serving size) Jello brand chocolate instant pudding
3 1/2 c. cold milk
Sprinkle with nuts (optional)


1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, soft
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) Cool Whip
2 (4 serving size) pkg. chocolate instant pudding
3 1/2 c. cold milk
Or use 1 (6 serving size) package instant pudding and 2 1/2 cups cold milk.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into the bottom of 13 x 9 inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust.
Using 3 1/2 cups cold milk, prepared pudding as directed. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or nuts if desired. Makes 12-15 servings.

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