Calling all bakers! We need your help with our Bake from Scratch column “Retro Redo.” In every issue, we’re revamping one lucky reader’s beloved heirloom recipe.
What We Want:
Your retro baking recipes! We’re looking for the reliable, butter-stained classics you and your family have turned to year after year for delicious results. Submissions can include the following: well-worn family recipes passed down from generation to generation, Blue-Ribbon Winners, and “back of the box” favorites like Eagle Brand Sweetened Condensed Milk’s Magic Bars and Hershey’s Syrup Chocolate Cake.
What We’ll Do:
We want to build on the foundation of your classic to allow your favorite recipe to reach new heights. We’ll give it a tune-up, refreshing and modernizing where needed, helping these old recipes shine in a 21st-century light.
If we choose your recipe, we’ll publish our updated version and your story of the original in a future issue of Bake from Scratch.
How to Submit:
Send us your recipes, preferably typed up, with accompanying photos of the dish and the well-worn original copy of the recipe. Please include the reason you cherish your recipe and why you would like to see it revamped. Email your submissions to bakefromscratch@hoffmanmedia.com with “Retro Redo” in the subject line.
Disclaimer:
We know the classics can’t be beat, and we’re not going to challenge that. Instead, we think of your recipe as a beloved historic home in need of a renovation. We’ll keep its beautiful bones, but bring that vintage glory into the here and now.
We can’t wait to see what you send our way and look forward to getting a glimpse of our readers’ baking traditions. Happy baking!
A tipsy pudding. Layers of fruit, cake and custard. I’d like if there were different textures involved, because the pudding itself is wet and mushy. But it is very delicious.