Mary Carroll of Havre de Grace, Md., shared a favorite holiday recipe of her grandmother, Donna Shelton, who was born in Indiana in 1885. The sweet potato/lemon combination was passed on to Carroll's mother, Helen Augusta Applegate Boatwright. "I've never seen the recipe in a cookbook," Carroll noted. "Maybe it can be passed on this way."

Instead of a recipe, Lori Demorest of Fruit Heights told us about the tea parties her mother, Connie Bailey, also of Fruit Heights, hosts every year. Bailey grew up with the tradition and is passing it on. Every spring, beautiful invitations are sent out to her daughters, daughter-in-law and granddaughters.

"We get dressed up in our best dress, shoes, hats and gloves just like our mom used to," said Demorest. "The table decorations are beautiful and festive. The table is set with beautiful linens and her finest china. Mother begins purchasing beautiful little collectibles for each granddaughter months and months in advance. She places one at each granddaughter's place setting. These little gifts are treasured by each one of them!"

The menu includes ribbon sandwiches made with pink bread, cucumber finger sandwiches, scones with clotted cream, chocolate dipped grapes, raspberries and strawberries. And there's a beautiful homemade dessert display of pot de creme, brownies, lemon squares and beautifully decorated cookies.

"It's also a tradition for Grandpa to sneak a little can of Vienna sausages out on the table when grandma isn't looking," Demorest added.

The occasion calls for everyone's best manners. An activity follows lunch — this might be making bracelets and necklaces, getting facials and pedicures or decorating sandals.

"No one would dream of missing this event," said Demorest. "Our mother's annual tea parties are memories that will never be forgotten!"

KATHY'S DIVINE, SINFUL, NAUGHTY CHOCOLATE CHEESECAKE

Cake:

1 1/2 cups crushed chocolate wafers

1/3 cup butter

2 8-ounce packages room temperature cream cheese

1 cup sugar

1/4 cup cocoa

2 teaspoons vanilla extract

3 eggs

Combine wafers and butter, and press in an 8-inch spring form pan. Let chill. Preheat oven to 300 degrees. Whip cream cheese in bowl until soft and creamy. Mix the sugar and cocoa together and combine with the cream cheese. Beat in egg one at a time until well blended. Pour this mixture over the chilled crust. Bake for 1 1/2 hours in 300-degree oven.

Topping:

2 tablespoons butter

1/3 cup evaporated milk

2 tablespoons brown sugar

2 egg yolks, beaten

1 teaspoon vanilla extract

1 cup shredded coconut or chopped nuts