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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.

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Featured Cookbook

Christmas Treasures Cook Book

Editor: Cindy Robinson & Anne M. Wilson

A Special Edition Cook Book featuring a collection of Christmas recipes contributed by Santa, Members of the Ladies' Auxiliary, Our Family & Community Friends. Featuring recipes from our 1st Christmas Cookies & Treats Baking Contest plus photos from our Annual Community Christmas Party.

All proceeds go to our "Community Fund" to help us continue to help members, families in their time of need & put on activities for the community as a whole. Like Christmas Party, hosting Funeral Receptions, visiting and assisting ill members of the community and supporting the Legion.

For a limited time. The Cook Books are available locally for $10.00 contact Anne at 638-8838.

After December 18th you can order them online.

Online Price: $13.95 each (includes 3.95 for shipping plus 1.00 extra for each additional book)
(Online Orders Within Canada Only)

Visit us at http://la122.com/

Publisher: Sweetbriar Homestead Fundraising Books (Stewiacke, NS, Canada)
Contact: sherrycomeau@eastlink.ca
Phone: 1-902-639-1319
Featured Recipe

Sweet Winter Salad

By Anne Marie Wilson

Ingredients:
Dressing:
2 tsp. lemon juice
1 tsp. Dijon mustard
Salt & pepper to taste
1 tbsp. clear honey
1 tbsp. salad oil
Salad:
1/4 lb. raisins
1/4 c. Red Delicious apple , chopped
2 oz. pecans, chopped
1/4 lb. carrots, grated
2 stalks celery, chopped
1 sweet yellow pepper, sliced
1/4 c. green onion, chopped
2 cups baby spinach

Directions:
Mix all ingredients for dressing except oil. Gradually whisk in oil to emulsify and thicken dressing. Refrigerate 1 hour.

Toss remaining ingredients together in large bowl. Toss with dressing. Serve chilled with any meat.

© 2004-2025 Family Cookbook Project, LLC.