Salvation Sisters' Best Desserts 2010—2014 and Why We Blog

The Memory Keepers by Linda
Photos by Michelle and Linda

"Ohana means family, and family means that no one gets left behind or forgotten." 
                                                ~ from the movie Lilo and Stitch

From left to right and top to bottom—click on the title to link to the recipe: 
Cowtown Chocolate Cake with Ganache Icing, Banana Cream Pie, Steamed Persimmon Pudding, The World's Best Coffee Cake, Maraschino Party Cake, Rose-Scented Raspberry Tea Cake, Ooiest Gooiest Chocolatiest Fudgiest Brownies, Linda's Favorite Cheesecake, Fruit-Filled Italian Rum Cake

      It's hard to believe that we sisters have been blogging for nearly five years now. Originally we had the goal of publishing one post per week, and we have certainly fallen short of that ambition—but that's what goals are for, right? No one's life or livelihood was at stake here, we simply wanted to compile a collection of our best-loved family dishes and tell the story of our lives and family. We felt that others could relate, because let's face it, everyone is slogging through the same sh*t in their own everyday lives. Additionally, our intention was for our blog to be the family resource for the generations to come when they wanted to know about the food and the history of our family, and we hoped that others would relate to our stories and recipes and be inspired to cook and bake.

From left to right and top to bottom—click on the title to link to the recipe:
Chocolate-Prune Cake with Chocolate Ganache and Salted Caramel Sauce, Overnight Cinnamon Rolls, Plum Tart, Root Beer Marble Ice Cream, Amaretto Mousse with Raspberry Sauce, Pumpkin-Apple Spice Cake with Dulce de Leche Glaze, Apple Crostata, "The Total Woman" Creamy Rice Pudding, GF Angel Food Cake

   Eating is one of the most fundamental things we do as humans other than breathing. We are compelled to nourish ourselves and others whether we want to or not. One must feed oneself—it is a fact that I often wonder about. Personally, I believe in a supreme power or energy, and I wonder why we are designed physically in such a way that we must feed ourselves or die. It seems so very extreme to me.

   When Michelle suggested creating a blog in early 2010 (I really didn't know much about the blogoshere at that time), I was taken aback. It was just a few months after a devastating family tragedy, and I could not conceive of what would happen in the ensuing years. In fact at that time, I could hardly fathom getting out of bed in the morning and living through the following week, much less imagining myself five years down the road. And yet here we are—about to begin our sixth year of blogging.

Banana Cream Pie, Homemade Vanilla Bean Marshmallows, Linda's Chocolate Chip Cookies

Fun making Linda's The Best All American Apple Pie updated with
Michelle's Absolutely Delicious All-Butter Pie Crust which is gluten-free and gum-free.

   This blog started as an experiment at the urging of Michelle—and Juliette and I went along for the ride. I was numb, just trying to figure out one day to the next after the death of my son, Joshua, who died in Afghanistan in January of 2009. A few months later, Michelle and her daughter Maddie came to California to live with me on a mission of mercy. I look back now almost six years later, and know without a doubt that their combined presence pushed me back into the land of the living. Grief is like that—it can take you down for the count. Luckily, the love of my family pulled me through that very dark time with much sacrifice on their part—but that's what true love is all about.

From left to right and top to bottom—click on the title to link to the recipe: 
Homemade Vanilla Bean Marshmallows, Nana's Homemade Fudge, Kahlua Spiked Tofu Chocolate Mousse, Our Family's Sugar Cookies, Triple Chocolate Meringue Cookies, Delectable Lemon Cake, Vanilla and Chocolate Pudding, Pecan Tassies, Chocolate Silk French Pie

   So please enjoy this compendium of our desserts up to now. While I personally am trying my darndest to leave refined sugar behind, I also recognize that desserts are the traditional way we as a culture celebrate special occasions and mark holidays. I had no idea in 2010 that I would choose to go gluten-free and Paleo two years later, but I have discovered that I feel much better following those diets. My journey along the way is recorded for posterity. I also try and recognize that there is room for almost everything in moderation, and I refuse to be the family killjoy. For example, the recipe for our family's Maraschino Party Cake has been baked by our family for at least the past seventy years. In the spirit of these changing times, for our recipes beginning in 2012, there is a gluten-free version for everything. This year I plan to start experimenting with Paleo desserts, so you will be seeing more contributions from me using no refined sugar.
   Whatever your personal dietary choices are, we wish you time spent with your loved ones in the kitchen cooking, and then sharing your creations together to celebrate the mundane as well as special occasions, because we know this for a fact—the memories carry over from one generation to another. Sharing your love with good food lives on.

From left to right and top to bottom—click on the title to link to the recipe:
Fresh Peach Ice Cream with Amaretto Affogato, Wilkins Family Lemon Ice Cream and
Really Excellent Vanilla and Chocolate Ice Cream