We encourage families to share their loved ones' favorite recipes with guests. Here we share them with you.

Coffee Soufflé

"Passed down from my dad's mother Lillian Ginn and was always a family favorite." ~ in memory of Genevieve Ginn

  • 1 1/2 cup brewed coffee
  • 1/2 cup milk
  • 1/2 cup sugar or less
  • 1 envelope plain Knox gelatin
  • 2 eggs separated
  • 1/2 tsp vanilla or almond extract
  • 1/2 tsp salt

1. Separate eggs. 2. Combine yolks with all other ingredients saving 1-2 tsp of sugar to add to egg whites. 3. Beat egg whites with 1-2 tsp sugar until stiff peaks form. 4. Place in saucepan and cook liquid slowly stirring often until mixture boils (bubbles will start to appear). Do not boil too hard for about 20 minutes on meadium heat. Gently fold in egg whites beaten. 5. Pour into 11x14 pan and refrigerate until set. Serve in bowl with fresh whipped cream.  

Cookie Recipe

"Denis loved this recipe!" ~ in memory of Denis Rancourt

  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1 cup softened butter
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 package of chocolate instant pudding
  • 1 tsp. vanilla
  • 2 eggs
  • 1 12 oz. bag of chocolate chips
  • 1 cup walnuts

Mix flour with baking soda. Combine butter, sugars, pudding mix, and vanilla in a large bowl. Beat until smooth and creamy. Beat eggs, then add to flour mixture. Stir in chocolate chips and walnuts. Drop from a teaspoon onto ungreased pan, 2 inches apart. 

Bake at 375 degrees for 8-10 minutes.

Chocolate Salami

"This was my mom's quick and easy dessert that she would make due to not having to use the oven."   ~ in memory of Maria Luisa Oliveira

  • 7 ounces of dark or milk chocolate
  • 3 ounces unsalted butter, room temperature
  • 1/3 cup sugar
  • 2 eggs
  • 7 ounces Maria biscuits, broken up
  • 1/2 tsp. vanilla extract
  • 2 tbsp. powdered sugar for coating
  1. Fill a small saucepan with water and place a medium size glass bowl on top of it. The bowl's bottom should not touch the  water in the pan. Over medium low heat bring water to a simmer.
  2. Add chocolate and butter to the bowl and stir until it melts.
  3. In another bowl mix together the sugar, eggs and vanilla extract.
  4. Slowly add the egg mixture to the melted chocolate, stirring constantly, until the sugar has dissolved.
  5. Continue to stir until the chocolate mixture is completely smooth then remove it from the heat and fold in the broken Maria  cookie pieces.
  6. Let the mixture sit for about 10 minutes so it can cool enough that it can be formed into a shape.
  7. Cut two large pieces of parchment paper, or wax paper, and divide the mixture between the two pieces. Tightly roll the  chocolate mixture into a tube (diameter should be about 2.5 inches). Twist the ends of the paper and tie each end with a  string. Refrigerate for at least 2 hours or overnight. 
  8. When you are ready to serve it unwrap the Chocolate Salami, sprinkle a little powdered sugar on the counter, and roll it in  the powdered sugar, lightly dusting the outside. Slice and serve.

Lobster Supreme

"Mom made this every Christmas Eve for 40+ years. She made it well into her eighties! The door was always open to anyone who wanted to drop by for some Christmas cheer. It was delicious and something everyone looked forward to. Mom probably quadrupled this recipe!"   ~ in memory of Eileen T. Spurgas

  • 1/4 lb. butter
  • 4 Tbsp. flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • Dash thyme
  • 2 cups light cream
  • 2 Tbsp. lemon juice
  • 2 cups lobster meat

Saute lobster in butter. Blend in flour - add salt, paprika, and thyme. Take off heat and slowly add cream. Place back on the heat (low) and add lemon juice. Serve immediately over Pepperidge Farm pastry shells or toast points.  

Oatmeal Raisin Cookies

"This is one of her recipes and was her favorite type of cookie." ~ in memory of Bernadette Saucier

  • 2 cups all purpose flour
  • 1 1/4 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • **Mix**
  • 3 cups rolled oats (regular or quick cooking)
  • 1 cup raisins
  • 1 cup Mazola oil
  • 2 eggs
  • 1/2 cup milk

Stir together the first 6 ingredients. Add rolled oats and raisins and mix thoroughly. Add in order - Mazola oil, eggs, and milk. Beat until thoroughly blended. Drop by teaspoonful on ungreased baking sheet, 1 1/2 inches apart. Bake in 400 degree oven for 10-12 minutes.      

Baked Tofu

"We discovered this during lockdown and it stuck! It's easy, versatile and a great vegetarian dish! Healthy and light with a ton of protein!" ~ in memory of Patricia Aguiar

  • nutritional yeast - 4 to 5 tbsp
  • 1 package of tofu - extra firm 
  • garlic powder
  • I switch the rest of the seasonings up, using different combinations of the following (or whatever you like to blend together!): dill, tumeric, curry, ginger, Italian seasoning, basil, oregano, all-purpose spice blend, chili powder, taco seasoning

Drain and cut your tofu. Dry it off as best as you can with paper towels. Slice it not too thin. I can usually get 14 to 15 slices. Not the long way, but across. On a dry plate, I mix my yeast with the seasonings. Grab a cookie or baking sheet. I coat each slice evenly in the seasoning mix and line them up on the sheet. Your oven should be pre-heated to 400 degrees. Bake for 20 minutes. That's it - no flipping or oil needed! I usually put mine on the top rack.

Mocha Nut Balls and Crunchy Fudge Sandwiches
"Stephen loved his cookies. Every year at Christmas I would ask, "What is your favorite?" He said, "Mocha Nut Balls and Crunchy Fudge Sandwich." I always made two batches - 1 for Steve and 1 for everyone else. Enjoy." ~ in memory of Stephen Paul Turcotte

Mocha Nut Balls

  • 1 cup soft butter
  • 1/2 cup granulated sugar
  • 2 tspn vanilla
  • 2 tspn instant coffee
  • 1/4 cup cocoa
  • 1 3/4 cup sifted flour
  • 1/2 tspn salt
  • 2 cups finely chopped nuts
  • confectioners sugar

Cream butter, sugar and vanilla until light. Add next four ingredients and mix well. Add nuts. Shape in 1" balls and put on cookie sheet. Bake at 325 for about 15 minutes. Cool and roll in confectioners sugar.  

Crunchy Fudge Sandwiches

  • 1 6oz pkg (1 cup) butterscotch morsels
  • 1/2 cup peanut butter
  • 4 cups Rice Krispies cereal
  • 1 tbsp water
  • 1 6oz pkg (1 cup) chocolate morsels
  • 1/2 cup sifted confectioners sugar
  • 2 tbsp soft butter

Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.

Add Rice Krispies cereal, stirring until well coated with butterscotch mixture. Press half of cereal mixture into buttered 8 x 8 x 2 inch pan. Chill in refrigerator while preparing fudge mixture. Set remaining cereal aside.

Combine chocolate morsels, sugar, butter and water; stir over hot water until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares. Yields about 25 1 1/2 inch squares.     

Dad's Pasta

"Ray created this recipe to make with our son, Sean, when he was young and hungry after playing in the snow." ~ in memory of Ray Harlow

  • butter
  • garlic
  • garlic powder
  • pasta (1/2 cup per serving)
  • salt

Cook as much pasta as you need. Melt enough butter to moisten the cooked pasta. Add a lump of garlic to melted butter and garlic powder and salt to taste. Combine butter and pasta. 

Meat Pie

"Ronald's grandmother would always make this for him. He just loved it." ~ in memory of Ronald J. Poulin (A Canadian dish)

  • 3 lbs ground pork
  • 2 medium onions, chopped
  • 3 cloves of garlic, chopped fine
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 tsp ground cloves
  • 1 tsp Allspice
  • Double crusts for 29" pies

Place all ingredients in a large pot and add enough water to cover about 3/4 of the ingredients. Simmer stirring frequently, about 30 min. Adjust seasoning to taste. Divide the mixture between two pastry-lined 9" pie plates. Cover top with pastry crust. Bake at 425° for 10 minutes then reduce the temperature to 375° and bake for another 30 minutes or until pie is golden brown. 

Arroz Con Pollo

"Nick loved my cooking. This was the last Arroz Con Pollo, a traditional meal of our families' shared homeland Cuba." ~ in memory of Ignacio Agramonte ("Nick")

  • Chicken - 1 chicken or 4 breasts
  • 4 cups chicken broth
  • 1 lg green pepper
  • 1 lg onion
  • 4 garlic cloves (or to taste)
  • 1 TBSP oregano
  • Salt to taste
  • 1 8oz. can tomato sauce
  • 1/8 - 1/4 cup olive oil
  • 1/4 cup cooking wine
  • 2 cups rice
  • 1 TBSP Bijol
  • 1 bottle of beer

Heat oil, brown chicken on both sides, remove. Saute onions, peppers, garlic. Add salt, Bijol, oregano, tomato sauce, cooking wine. Add rice, bring to a boil, lower to a simmer, cover for 20 minutes. 

Grandma's Banana Bread

"I have tried to replicate this recipe many times, but I cannot get it as perfect as when my mom makes this banana bread. Nonetheless, it's delicious!" ~ in memory of Mary Stark  

  • 3-4 ripe bananas, peeled (or more if you want)
  • 1 cup sugar
  • 1 stick of butter
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 ½ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream

Pre-heat oven to 350°. Peel bananas and mash them. In a separate bowl, combine 1 cup sugar, 1 stick of butter, 1 tsp vanilla extract, and 2 eggs. Cream together with a mixer on medium. Add in bananas and mix until blended. In a separate bowl, combine 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt. Gradually stir in dry ingredients into wet ingredients until combined. Stir in sour cream. When all ingredients are combined, pour into 4 small loaf pans and bake for 30-40 min. You can also bake in greased loaf pan regualr size for 1 hour but this recipe is better in small pans. Enjoy!

Grandpa Krause’s Stuffing

  • 1 14 oz Brownberry Sage/Onion Stuffing Cubes
  • 4 eggs – beaten
  • 2 cups finely chopped celery
  • 1-2 cups copped onion
  • 1 can sliced water chestnuts
  • 1 8 oz tub of fresh mushrooms, sliced and microwaved dry
  • skin from 1 red apple, chopped
  • ½ cup parsley, chopped
  • ½ cup lemon juice
  • 2 teaspoons died thyme
  • 2 teaspoons dried sage
  • ½ cup butter
  • 2-4 cups chicken broth (low sodium works well)

In a dutch oven sauté onion & celery in butter. Add sage, thyme, dry mushrooms, lemon juice, stuffing cubes, eggs and 2 cups of the chicken broth. Cook on stovetop stirring constantly for 5-10 min. until eggs are cooked. Add enough broth or water (keep tasting so it’s not too salty) until moist. Add chestnuts, apple & parsley. Can make 24 hours in advance if need be but best if made day of so still crunchy.


Helen Andrews Stochmal's Chocolate Brownies

Helen had baked these brownies for as long as her family could remember. Everyone knew and loved her chocolate brownies and they always asked for the recipe.

  • ½ cup butter or margarine
  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 1 tsp vanilla
  • 2/3 cup flour
  • 2 squares unsweetened chocolate, melted
  • 2/3 cup chopped walnuts

Cream together the margarine, sugar, eggs, and vanilla. Stir in the flour. Add the chocolate and walnuts. Pour into a greased 8” square pan. Bake at 325° for 25 minutes or until done/set. This recipe can be doubled and baked in a 13 x 9 x 2” pan. These brownies are very moist and chocolaty. Enjoy!


Gerard Coulombe's Potato Salad

  • 6 – 8 Unpeeled potatoes
  • 6 – 8 Hard boiled eggs
  • Onion
  • Mayonnaise
  • Salt and pepper
  • Paprika

Boil the eggs for 20 minutes. Boil the unpeeled, whole potatoes for one hour. Drain and cool potatoes. When the potatoes are completely cool wash and cut them into small chunks. Peel and cut up the hard boiled eggs. Add 6 to 8 heaping tablespoons of mayonnaise, the onion coarsely chopped, salt and pepper to taste. Mix thoroughly and sprinkle with paprika. Refrigerate until ready to serve.


Mom's (Mrs. Veronica Bogden) Apple Squares

Here is my mom's delicious apple square recipe. She always made them!

  • 3 cups of flour
  • 1 ½ cups sugar plus 3 Tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ¾ tsp salt
  • ½ cup margarine (or butter) plus 2 Tbs margarine (or butter)
  • 2 eggs
  • 1 tablespoons cinnamon
  • 5 granny smith apples sliced and peeled

Sift flour and baking powder together. Add 1 ½ cups sugar and the salt. Mix together. Cut the ½ cup margarine into this mixture. Next, beat 2 eggs and add to mixture. The mixture will be dry and have a crumb consistency. Spread ¾ of the mixture onto a greased 9” x 13” pan. Cover with sliced apples. Sprinkle with cinnamon, plus 3 tablespoons of sugar. Dot with 2 tablespoons of margarine, which should be thinly sliced, and spread over apples. Sprinkle remaining crumb mixture over apples. Bake at 350° for approximately 40-45 minutes or until lightly golden brown.


Donna L. Lee's Chicken Cheese n' Biscuits

  • 1 tsp + 1 Tbs margarine
  • 2 tsp + 2 Tbs flour
  • ½ tsp powdered mustard
  • 1 ½ cup skim milk
  • 1 packet instant chicken broth
  • Dash of white pepper
  • 4 oz shredded cheddar cheese
  • 8 oz cooked diced chicken
  • 4 ready to bake refrigerator biscuits
  • 1 cup sliced carrots and 1 head Broccoli (can substitute with frozen mixed vegetables)

Preheat oven to 400°. In sauce pan heat margarine, add flour and mustard. Stir to combine, gradually add milk, stir and cook until smooth. Add broth mix and pepper. Reduce heat to low and cook, stirring occasionally until thick (5 to 10 minutes). Add cheese and cook until melted, add chicken and vegetables and cook until heated through (3-5 minutes). Spray 1 ½ quart casserole dish with cooking spray (PAM). Pour chicken mixture into prepared casserole dish. Carefully separate biscuits into 2 layers of dough and arrange over the chicken mixture. Bake 7-10 minutes. Makes 4 servings.


Adele Conticello's Blueberry Buckle

Picking blueberries was an important part of this recipe. Adel's granddaughters loved bringing their Noni fresh Glastonbury blueberries for her Blueberry Buckle.

  • 3/4 cup sugar
  • 1/4 cup margarine
  • 1 egg
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups blueberries


  • 1/2 cup sugar
  • 1/3 cup sifted flour
  • 1/2 tsp cinnamon
  • 1/4 cup margarine

Mix all topping ingredients together.

In a bowl beat together sugar, margarine and egg. Stir in milk. In another bowl sift together flour baking powder and salt and then add to wet ingredients. Gently stir in blueberries. Preheat oven to 350°. Grease and flour a 9” pan. Pour batter into greased pan then sprinkle topping over the batter. Bake for 35-40 minutes until crumbs are golden brown.


Gerard Poulin’s Favorite Potato Casserole

  • 1 cup sour cream
  • ½ cup melted butter
  • 1 small onion chopped fine
  • ½ cup grated cheddar cheese
  • 1 can cream of chicken soup
  • 2 cups corn flakes (crushed)
  • 2 Tbs melted butter
  • 2 package frozen hash browns (Ore Ida)

Preheat oven to 375. Defrost and break up the hash browns. Place the hash browns in a 13 x 9 glass baking dish. Mix together the first 5 ingredients and pour over the hash browns and mix together. Mix together and crushed corn flakes and the melted butter and pour over the hash brown mixture. Bake casserole for 45-50 minutes. Enjoy!


Eva M. Pelletier's Easy Coconut Cake

This was Veronica’s favorite recipe.

  • 4 eggs
  • 1 1/2 cups Sugar
  • 1/2 cup self-rising flour
  • 1/2 cup butter, melted (1 stick)
  • 1 1/2 cups cocounut (crushed)
  • 1 tsp vanilla extract

Mix all ingredients in order. Place mixture in a greased 10 inch pie pan (no crust neccessary). Bake in a 325 degree oven for 45 minutes. Enjoy!


John York's Cherry Cheesecake

A York Family favorite.


  • 1 Cup Graham Crackers crushed
  • 3 Tablespoons sugar
  • 1/4 Teaspoon cinnamon
  • 3 Tablespoons melted butter

Mix together and press into a buttered 9 1/2 - 10 inch spring pan


  • 5 eggs
  • 2 Teaspoons lemon zest
  • 1 Cup Sugar
  • 24 Oz. softened cream cheese
  • 1/2 Teaspooon salt


  • 1 1/2 Cups sour cream
  • 1/2 Teaspoon vanilla
  • 3 Tablespoons sugar


Beat cream cheese and lemon zest until creamy.  Add sugar, eggs and salt.  Beat on meadium speed for 10 minutes and then pour into the crusted spring pan. Bake 45 minutes in a preheated 350 degree oven until set. Remove from oven and let stand for 20 minutes.  Mix the topping ingredients and pour on top of cake.  Bake for 10 additional minutes.  When cool, top with a can of cherries.  


Grandma Schroer's Coffee Cake

In memory of Arlene Jordan, this was a special recipe passed down in her family.

(All wet ingredients at room temperature and dry ingredients sifted togther):

  • 1 & 1/4 cups of Flour
  • 2 TSP Baking Powder
  • 1/2 TSP of Salt
  • 3/4 cup of Sugar


  • 1/4 cup Shortening
  • 1/2 cup Milk
  • 1 Egg
  • 1 TSP Vanilla
  • 1/2 TSP Lemon extract


Beat well and pour into a 9" square pan, greased and floured.  Put a layer of peeled, thinly sliced apples over the dough and sprinkle with a mixture of:

  • 1/2 Cup Sugar
  • 1 Heaping TBLSP of Flour
  • 1 & 1/2 TSP of Cinnamon
  • 2 TBLSP Butter (cut in)

Bake at 350 Degrees for approximately 40-45 minutes.


Phyllis Bartosewicz's Pignoli Cookies

In Loving memory of Jane Bartosewicz, these were her most favorite cookies.


  • 2 8 ounce packages of Almond Paste
  • 1 Cup of Sugar
  • 3 Egg Whites (Beat until Foamy)
  • 1/2 Lb. Pignoli Nuts


Mix all ingredients together well.  With wet hands, roll the mixture into 1" balls.  Press the balls into the Pignoli nuts and evenly place on a cookie sheet lined with parchment paper.Bake in a preheated oven at 350 degrees until lightly browned, roughly 15 -18 minutes.  Let the cookies cool before removing from the cookie sheet and enjoy!  


Pre-heat oven to 350°. Peel bananas and mash them. In a separate bowl, combine 1 cup sugar, 1 stick of butter, 1 tsp vanilla extract, and 2 eggs. Cream together with a mixer on medium. Add in bananas and mix until blended. In a separate bowl, combine 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt. Gradually stir in dry ingredients into wet ingredients until combined. Stir in sour cream. When all ingredients are combined, pour into 4 small loaf pans and bake for 30-40 min. You can also bake in greased loaf pan regualr size for 1 hour but this recipe is better in small pans. Enjoy!

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