What food takes you back to your childhood?

[CarolfromTX]

This morning, my husband made us soft boiled eggs for breakfast. We don't have this very often. We eat them over buttered toast which has been cut into cubes. We mix that runny yolk and the white up with the toast with plenty of salt and pepper. We both had this as kids, especially when we were sick. No idea why our parents thought it was good for a sick kid. We grew up about 90 miles apart in western Pennsylvania. But this simple breakfast took us both back to 1958! We had a discussion about how the foods we eat have changed over the years. I still remember the first time I ever ate Chinese food (not counting chow mein out of a can -- yuk!) and what an epiphany it was.

 

[RadishRose]

Real baked mac and cheese, firm with browned, crispy edges; not the creamy stuff made in a saucepan.

Beef stew flavored with bay leaves

Turkey stuffing with Bell's (sage) seasoning, onion and celery.

French toast

Pan fried ocean fish with onions

Potato pancakes with sour cream

 

[Ruthanne]

Farina, my mom always made it and put a pat of butter on top. I still can see it steamin'. Yum.

 

[JustBonee]

Real baked mac and cheese, firm with browned, crispy edges; not the creamy stuff made in a saucepan.

Any Cracker Barrel Restaurants near you RR? That is their specialty.

 

[Furryanimal]

Fish fingers
Blancmange
loose biscuits

 

[win231]

Ice Cream. I've always had a terrible sweet tooth. But I can't go back there very often thanks to diabetes. Ironic, isn't it?

 

[Capt Lightning]

Paris bun. I hadn't had one in years and then when on holiday, I saw them in a baker's shop. I bought one, but somehow it just didn't taste the same

 

[RadishRose]

Any Cracker Barrel Restaurants near you RR? That is their specialty.

Bonnie, unfortunately not near me. I'd been to one in a southern state once, but they weren't in CT at the time. The two here now are quite a distance from me. Thanks for the tip tho; Bonnie. :love_heart:

 

[tortiecat]

Gingerbread! My grandmother used to make it.:love_heart:

 

[chic]

Corton. It's a spicy French meat spread you spread on toast or bread. It's super delicious and I haven't eaten it since I was a little kid because it's made with lard. :eek-new:

 

[hollydolly]

Oven baked rice pudding... ( loved it)...rarely cook that now

Boiled eggs chopped up in a cup with butter ( loved it, never have it now)

jelly ( Jello )... my granny always made that, and it was like eating rubber!! ( Never have jelly now)

 

[Aunt Bea]

So many different foods take me back to my childhood.

At this time of year, it is strawberry shortcake.

Strawberry shortcake was often our Sunday dinner during the short two or three week season in June.

 

[jujube]

Milk toast. My mom always made it for me when I was sick.

I was thinking about it the other night and actually made some. It was as delicious as I remember.

 

[Liberty]

Sea Foam Candy.

 

[Falcon]

Prolly OATMEAL ; Haven't had any in years.

 

[Keesha]

Real macaroni and cheese that’s baked in the oven
Slow cooking oatmeal that’s been cooked all night
Oven baked riced pudding
Yorkshire Pudding
Trifle
Creamy custard
Cereal with milk
Cocoa

 

[Keesha]

Or yes. Potato pancakes with sour cream :drool:
Forgot about that one.

 

[Marie5656]

A baloney sandwich on white bread with Miracle Whip salad dressing.

 

[Gary O']

So many different foods take me back to my childhood.

At this time of year, it is strawberry shortcake.

Strawberry shortcake was often our Sunday dinner during the short two or three week season in June.

Yup
We had three acres of strawberries

Real (whipped or not) cream

and Gramma's short cake

sends me back

ohhhhh, yeaaaaahhhhh

 

[win231]

So many different foods take me back to my childhood.

At this time of year, it is strawberry shortcake.

Strawberry shortcake was often our Sunday dinner during the short two or three week season in June.

Just found out Windex works great for keyboard drool.

 

[Ruth n Jersey]

My Grandmas peach dumplings. She would wrap the dumpling around the peeled peach and simmer them until done. She could tell when the peach was just right by piercing it with a fork. Then she would drain them and put butter and cinnamon on top.

I tried it years later and could never get that dough to cover the peach without it sliding off. After that I cheated and made the dumpling plain and put drained canned peaches or fresh cut when in season on top. It just wasn't the same though.

 

[beneDictus]

Scots porridge oats. Especially with a generous dollop of golden syrup. The stuff used to keep me alive during the bitterest of winter weather.

 

[Capt Lightning]

Scots porridge oats. Especially with a generous dollop of golden syrup. The stuff used to keep me alive during the bitterest of winter weather.

I regularly eat Scott's Old fashioned Porage (sic) Oats, but would never dream of adding anything to it - just milk and a pinch of salt.

 

[mike4lorie]

Three Bean Salad...

Cheese slice sandwich with strawberry Jam...

Peanut butter and Banana Sandwich

 

[Pappy]

Picking dandelion greens with grandma and eating them with salt, butter and vinegar. Haven’t had them since then.