Why is it called “Ghostwritten Recipes?”
This site is called Ghostwritten Recipes because the Geistlinger family name comes from a loose translation for “little ghost” in German. It felt like the perfect way to honor the family stories that quietly haunt our kitchen. Here, recipes from the Geistlinger, Rose, and Briggs families are gathered together with other favorite dishes discovered along the way, so they can be shared, cooked, and passed on instead of fading like famous blue ink on a recipe card.
What type of things can be found here?
Discover recipes from every cuisinefrom beloved dishes passed down through generations to eclectic new finds from around the internet, and everything in between. If we think it’s tasty, we’ll be sure to let you know.
About the Author
Beth Briggs
While there are many hands that have put in time and heart to get this going, the weirdo behind the keyboard is Beth Briggs. Or Beff. Or Bethy-Boo. Or Beffles. Or Geisty. Or BeffAnn. Or Auntie Bwiggs. Or Blonde Lightning. (Okay, fine, I made the last one up)
I always say I was raised in the kitchen. I was lucky enough to have two parents that were both good cooks and valued family time spent around the table. By the time I was in middle school, both parents worked full time. So, being the child who can never shut up, I would hang out in the kitchen with my parents, yapping endlessly while they were preparing dinner.
I’ve always enjoyed “helping” in the kitchen. Whether it was learning how to make Grammy’s marinara before I could even see into the pot without a stool, sneezing into a giant, freshly shredded bowl of cheese (the famous Bowl of Sneeze incident of 2004), or eventually being able to cook and bake things that my parents didn’t have to describe as “interesting!”
In college, I kept that family cooking alive. My roommates and I had “family dinners,” I cooked a 25lb turkey every year and hosted a large Friendsgiving, I’ve taught many friends how to cook who weren’t raised in such a culinary house, and continued to try recipes and feed droves of students.
All that background in cooking was an incredible blessing when I had to go on the low-FODMAP diet. Because of the restrictive nature, it often required making the ingredients that go into most recipes. Through much trial and error (and failing at way too many gluten-free breads) I have finally found what works for me.
I love being able to share and pass on traditions. I have some friends I deliver meals to, I’ll be the first to sign up for a MealTrain, and I firmly believe there are 7 love languages, and my 2 are feeding people and tagging them in memes.
I hope you can enjoy an online archive of our family and friends favorites, and help us keep the spirit of these recipes alive.
About the Contributors
Mary Rose
Mary Rose, my maternal grandmother, was simply the best. She was the most selfless and humble person I know, who you would never expect to also be a huge prankster.
I was lucky enough to have her move to town when I was in second grade. Then we started grandma sleepovers, which almost always included baking and chocolate milk.
She was able to make dishes that tasted like the cozy grandma hugs she gave out. (The Chanel #5 really sealed the grandma hug deal).
Shirley Geistlinger
Shirley Geistlinger was my paternal grandmother, “Grammy.” While I didn’t have much time with her, I apparently embody many of her best traits; like talking with my hands….while there’s a knife in it, having a hard time resisting buying a cute pair of shoes (we even have the same favorite brand, Nine West), and the inability to cook a meal that feeds less than a small army.
While she had a large repertoire, Grammy’s marinara recipe is stuff of legends, so much so that I had a former roommate ask me to make her a batch as her wedding gift. I had the “recipe” memorized before I was 11. I hope that my rendition does her proud.
Judi Geistlinger
Judi, (mom to me) was raised by the great Mary Rose; who passed on her cooking skills and sense of humor, but much to my mother’s dismay, not her light blue eyes.
Judi has spent countless, thankless hours cooking for her family and being willing to let me “help” from such a young age, even when it added extra time. Her meatloaf is top tier. She was queen of girl dinners before it was cool. Rosette cookies fear her, not the other way around.
She has also been the historian of many family recipes. She’s had to follow Grammy around the kitchen looking over her shoulder and estimating amounts of spices the tiny, Italian grandma is putting into things as she never measures. Her swoopy print in blue ink on the cards starting back to the 80s is what has kept many of these recipes alive. Everyone, say “thanks mom!”
Jay Geistlinger
Jay (AKA dad) luckily paid attention (at least somewhat) to what Grammy was doing while in the kitchen. He has passed down many family recipes and has added to the permanent menu many times through his enjoyment of testing out new recipes.
He has skills in both cooking and baking, becoming the go to for both pies and the most delicious yeast rolls you will ever taste. Trust me, just quadruple the recipe. You won’t regret it. They’re magical. And he’s a pro at them. I’m not sure what he does but they always taste better than when I make them.
My dad and I are the same person physically AND in personality. Therefore, I know he’s struggling to read the recipe cards as I do, put them somewhere that’s “so smart” (until I realized I lost the card), and forget dishes we’ve made and really enjoyed. This site is all for him. And, by the transitive property, it also benefits me. Thanks, Dad!