“This recipe from the 1930s [for Grandma Goldberg’s Honey Cake] comes from Hilary Finkel Buxton, a friend from our days at WGBH, and her sister, Sandy Hyman-Mahaffey,” say Cambridge duo Marilynn and Sheila Brass, who boast 128 years of kitchen experience between them and release Baking with the Brass Sisters on Oct. 6. “We spent an afternoon emailing back and forth, all three of us talking about Grandma Goldberg and making attempts to decipher her handwritten recipe. Eventually, our home kitchen was filled with the aroma of Grandma’s wonderful golden Honey Cake.”
An Open Cookbook
Cookbooks are made up of more than instructions and ingredient lists—the author’s memories often end up in the mix. We asked the local culinarians behind three new releases to dish on their most personal recipes.
By Jacqueline Houton Sept. 25, 2015
“This recipe from the 1930s [for Grandma Goldberg’s Honey Cake] comes from Hilary Finkel Buxton, a friend from our days at WGBH, and her sister, Sandy Hyman-Mahaffey,” say Cambridge duo Marilynn and Sheila Brass, who boast 128 years of kitchen experience between them and release Baking with the Brass Sisters on Oct. 6. “We spent an afternoon emailing back and forth, all three of us talking about Grandma Goldberg and making attempts to decipher her handwritten recipe. Eventually, our home kitchen was filled with the aroma of Grandma’s wonderful golden Honey Cake.”
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