Keller Family Blog

Keller Family Cookbook, and more!

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  • Jiffy Corn Casserole

    Hi Family, this is Larry,

    As we ease into October and thoughts turn to the holidays, James Keller’s famous (and often served) corn casserole comes to mind. Featured on page 18 of the Family Cookbook, this quick but oh-so-satisfying dish is a perfect side dish to accompany any entree. Just reading the ingredients will remind you how tasty it is!

    When James first brought the recipe and the ingredients to Grandma Keller’s one Thanksgiving and they made and served it up, the dish not only impressed her, but soon became a family favorite at our house. If you haven’t tried it, you’re in for a treat! You’ll enjoy the picture, as well.

  • SPICY PUTTANESCA SAUCE

    Hey Family! We’re into September and it’s about time for another recipe drop from the Keller Family Cookbook. With the coming of cooler (hopefully) temps, Kari and I thought that a spicy pasta sauce might appeal. Thus, Jenness’ Spicy Puttanesca Sauce from Cafe Citti in Kenwood (page 83). You NorCal folks might know it well. Jim and Jenness loved this place and were well-known enough that they took me there one night, and we actually got a table without a reservation. Here’s to great memories and a great sauce. Enjoy!

  • Happy Birthday, Jim!

    Last year, Jenness and Josie baked you a Blueberry Cake with Maine blueberries for your birthday. And so, it seemed only right that the family do that again for you this year. This morning, after consulting with Jenness, Ingrid and I decided we each would bake you a blueberry cake to honor you and to let you know you’ve been in our thoughts all day, as you are every day. I don’t know if these blueberries are from Maine….probably not…but every bite will be delicious because we’re thinking of you and Jenness and feeling your presence around us.

  • Kathleen makes Kari’s Norwegian Christmas Bread

    So I have never made a recipe using yeast, and thought making Christmas bread in August would be the ticket. Thankfully Kari’s step by step instructions helped a lot. I have to confess that the changes I made were substituting plant butter for real butter, splenda for sugar and 2 percent milk for whole milk. Don’t hate me! The bread is still absolutely yummy! Thanks Kari. ❤️

  • Sunday, July 27: Lisa’s Cobbler Day!

    I bought white peaches for the cobbler this time. I haven’t used white peaches before, but I’ve always wanted to try them. The flavor is much gentler than with yellow peaches. I think they would be great in a Clafouti, but they’re not quite peach-forward enough for me for a peach cobbler. I followed Lisa’s recipe exactly. The only difference was that I sprinkled some cinnamon sugar on the top. The recipe I use for my own is from Tyler Florence/Food Network: Bourbon Peach Cobbler. It uses a biscuit-type batter that you spoon on top of the warmed peaches. I’m looking forward to trying this version with the batter on the bottom. 1 hour later: Lisa’s Cobbler turned out beautifully! We can’t wait to have some for dessert this evening! By the way, I understand Ciana also made a Peach Cobbler today! How fun is that? See if you can download a photo, Ciana. This site is a bug-a-bear. It’s pretty restrictive! I may need to see if I can find something that works better for us for next time. By the way, Larry has already selected August’s recipe from the Keller Family Cookbook. It’s a good one!!!!

    Next recipe will be revealed on August 11. That’s a clue.🤗

  • July 21, 2025

    Good morning, Kellers! First things first: HAPPY BIRTHDAY, MEGAN!!! She turns 23 years old today!

    Last evening, Larry and I chose our first recipe from the Keller Family Cookbook. This weekend, we will be making Lisa’s Fresh Peach Cobbler on page 53! This recipe couldn’t be more perfect for right now! There are peaches in all the stores, and the farmers’ markets are full of them. Our farmers’ market is on Sunday, which is too late for me, and assumes that the peaches there will be perfect to bake with the same day. Both the Norwegian and the OCD in me know that I must buy the peaches sooner than that, so they’ll be their most flavorful by baking day, Sunday. The recipe I usually use for Peach Cobbler has cinnamon in it, and I have seen others also use nutmeg. Lisa’s recipe has neither of those, which should make the peach flavor much more pure. That is actually how I make my peach preserves/jam. I’m really looking forward to tasting Lisa’s Peach Cobbler and can’t wait to tell you all about it! If you have any conversations, experiences, or memories regarding any of this or anything else, please post them. Now, let’s begin!