Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share. Courtesy of Susan Tannewitz-Karnes hide caption

itoggle caption Courtesy of Susan Tannewitz-Karnes

Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption

itoggle caption Courtesy of Jay Bentley

True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

itoggle caption fotolia

Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries. Courtesy of Sasa Woodruff hide caption

itoggle caption Courtesy of Sasa Woodruff

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Nathan Hoyt/Courtesy of Julia della Croce hide caption

itoggle caption Nathan Hoyt/Courtesy of Julia della Croce

Poppy seed cookies bring back memories of watching Dallas with Aunt Ida, the Brass Sisters say. Maren Caruso/Getty Images hide caption

itoggle caption Maren Caruso/Getty Images