OurCookbooks.com Cookbooks For Sale Home Page

A good family cookbook is more than just a collection of recipes – it is a look inside generations of family heritage to see how food traditions develop and grow.

Family and community cookbooks are also used to raise money for charitable activities. Families also make their cookbooks available to offset the cost of printing or to underwrite events like family reunions.

Here is a collection of cookbooks from the Family Cookbook Project that are available for purchase. The funds are sent directly to cookbook editors, so 100% of the purchase price benefits the organization or family who created the cookbook.

View all our newest cookbooks!

Cookbook Search

Type Family
Church
School
Employee
Benefit
Ethnic
Miscellaneous
 
State
 
Region Northeast
Southeast
Midwest
Southwest
West
   
Cookbook Title
Editor Name
Sort Order Newest Title  Most Viewed


Don’t need an entire cookbook? Click here to search our recipe database of more than 200,000 fabulous family recipes

Want to create your own cookbook? Let Family Cookbook Project show you how!  Need to have a successful fundraiser?  CookbookFundraiser.com will help you get it done!

c

 

Featured Cookbook

Family Favorite Recipes

Editor: Kelli Hunsaker

All proceeds from the sales of this cookbook will go to the Susan Vincuilla Medical Fund, to help Susan with the increasing medical costs attributed to her failing liver.

Featured Recipe

Lemon Blueberry Layer Cake

By Kelli Hunsaker

Ingredients:
CAKE:
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
½ cup light brown sugar
4 large eggs
1 T vanilla extract
3 cups all-purpose flour
1 Tablespoon baking powder
½ tsp salt
1 cup buttermilk*
zest + juice of 3 medium lemons
1 ½ cups blueberries, fresh
1 T all-purpose flour

CREAM CHEESE FROSTING:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 ½ cups confectioners' sugar
1-2 T heavy cream
1 tsp vanilla extract
pinch salt
Directions:
Preheat the oven to 350º. Spray three 9 x 2 inch cake pans with nonstick spray. Set aside.

In a large bowl, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is combined.

In a separate large bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

© 2004-2021 Family Cookbook Project, LLC.