Recipes from the grave
Every episode of Stories from the graves concludes at a final resting place. Along our journeys investigating the spirits who do not rest in peace, we uncover gravestones with personal recipes carved forever in stone. Following each podcast episode, we share these eternal culinary legacies right here.
Episode 1: Annabell's immortal snickerdoodles
Annabell Gunderson (Sept. 19, 1920 – Dec. 14, 2007)
Willits Cemetery, Mendocino County, California
Carved directly into the reverse face of Annabell's gravestone is her cherished formula for snickerdoodles.
Mix thoroughly:
• 1 cup shortening
• 1 cup margarine
• 3 cups sugar
• 4 eggs
Sift together and stir in:
• 5 1/2 cups flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 2 tsp salt
Baking instructions & the secret touch
Roll dough gently into balls the size of small walnuts. Coat generously in a blend of 6 tablespoons sugar and 6 tablespoons cinnamon.
Place balls 2 inches apart on an ungreased baking sheet. Bake at 375°F for 8–10 minutes, or at 400°F for 6–8 minutes, until lightly browned yet tender.
The secret: Keep the dough fluffy for that signature heirloom texture.
Calling all baking gravediggers
Bake a batch, gravediggers! Test out Annabell's recipe in your kitchen and let us know if it earns a permanent spot in your dessert repertoire.
Disclaimer: These recipes belong to the departed. We are graveyard investigators, not professional bakers, so we cannot solve your baking mishaps. We hope our community of bakers in the audience can share advice and help each other master these tombstone treats.