Divinity Fudge

I never really understood why my Mom referred to this Christmas candy as "fudge." It didn't look like fudge to me, but it certainly did taste divine.

Mix together in a saucepan:

• 3 cups sugar
• 1/2 cup water
• 3/4 cup light corn syrup

Boil until brittle in cold water, the whip the whites of 2 eggs, and add boiled syrup. Slowly beat until perfectly white. Ad 1 1/2 cups chopped nuts. Drop by teaspoons on wax paper and allow to set. I suggest having a battalion of people with spoons nearby. It sets up FAST. Our whole family would work like fury to spoon it out (use two spoons - one to scoop it up and one to push it off the first spoon).

The Ultimate Santa Cookies

In this case, the cutter is as important as the recipe. It wouldn't be the same without these vintage cookie cutters. They are sold as Aunt Chick's Cookie Cutters now, (back in the day our family purchased them through Maid of Scandinavia in Minnesota - but I believe the company went under) and you can find them online at:

• Gramma's Cutters, Inc: www.grammascutters.com
• The Vermont Country Store: www.vermontcountrystore.com
• Parkleigh: www.parkleigh.com
• Canandaigua Spice Company: www.canandaiguaspice.com
• Oklahoma's Red Dirt Emporium: www.reddirtemporium.com

Cream together:

• 1 1/2 cup sugar
• 1 cup shortening (part butter)
• 2 eggs
• 1/2 tsp. vanilla

Mix in:

• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour (use it all)

Roll out the dough to about 1/4" thickness and cut out desired designs.

Bake at 350 degrees for 10-12 minutes. Let cool and then frost.

Chow Mein Candy

Whenever we need a fast "go-to" recipe for the holidays, this is THE ONE. It's fast, easy, and people love it.

Ingredients:

• 12 ounces of butterscotch chips (you can also substitute chocolate or white chips)


• 2 cups of chow mein noodles


• 1 cup salted peanuts

Method:

1. Melt the chips in in the top of a double boiler.


2. Take off the heat and add in the chow mein noodles and nuts.


3. Mix well.


4. Drop by teaspoons on waxed paper and allow to cool.

You can use this candy recipe at Easter as well by topping the final product with mini eggs to make "nests."

Our Best Banana Bread

This recipe from the next door neighbor of my childhood has been used so many times that the recipe card is was written on is quite a sight! To say that it is dogeared is an understatement.

Ingredients:

• 3 eggs
• 1 and 1/2 cups brown sugar
• 1/2 cup shortening
• pinch of salt (yes, it's that old)
• 1 1/2 teaspoon baking soda
• 3/4 cups milk
• 2 and 1/2 cup flour
• 4 mashed bananas
• 1/2 cup walnuts or pecans (optional)
• 3/4 cup chocolate chips (optional)

Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.

Russian Tea Cakes

Some people call these delectable morsels Russian Tea Cakes, while others call them Italian Wedding Cookies or Swedish Tea Cakes. Whatever the name, they are marvelous. This family recipe is my all time favorite Christmas cookie! It just isn't the holidays without them.

Cream together:

• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup powdered sugar
• 2 tablespoons vanilla

Mix in:

• 1 teaspoon salt
• 2 cups flour
• 1 cup chopped pecans

Roll into small balls and bake at 325 degrees for 25 minutes. Cool, and then roll in powdered sugar.

They can be messy (being rolled in powdered sugar), but SO good. If you're interested in a neater treat, leave out the roll in the powdered sugar. They are still heavenly.

Jumbo Molasses (Ginger) Cookies

When autumn rolls around, this chewy cookie becomes a family favorite. The original recipe came from Joan Stull in Titusville, Florida.

Ingredients:

• 3 cups butter-flavored Crisco (1 and 1/2 cup)
• 4 cups sugar (2 cups)
• 1 cup molasses (1/2 cup)
• 4 eggs (2)
• 8 cups of all-purpose flour (4 cups)
• 2 tablespoons plus 2 teaspoons baking soda (1 tablespoon)
• 2 teaspoons ground cinnamon (1 teaspoon)
• 1 teaspoon salt (1/2 teaspoon)
• 1 teaspoon ground cloves (1/2 teaspoon)
• 1 teaspoon ground ginger (1/2 teaspoon)
  coarse sugar to roll the cookies in
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Method:

This is a LARGE recipe, so it works best to divide the ingredients between two bowls (unless you have massive industrial size bowls at your disposal). I put the half measurement in parentheses.

1. In a large mixing bowl, cream shortening and sugar by hand. Beat in the molasses and eggs. Combine the flour, baking soda, cinnamon, salt, clobes and giner; gradually add to the creamed mixture. You may have to resort to kneading this by hand. Cover and refrigerate for 1/2 hour.


2. Shape 1/4 cupfuls of the dough into balls; roll in coarse sugar. Place four cookes on a greased baking sheet at a time. Bake at 350 degrees for 15 to 20 minutes. DO NOT OVERBAKE or you will have crispy cookies. Watch for when the edges are set. Remove to wire racks to cool.

Be prepared, as these disappear quickly! You can make smaller cookies (just adjust the cooking time accordingly - say 8 to 10 minutes). This cookie is also a favorite at bake sales. As a side note, they definitely challenge the ginger molasses cookies at Starbucks!

Caramels!

Tis the season for caramel around our house. This is my daughter's favorite candy, so she is always eager to try out a new recipe. Over the past few weeks we've done several different batches; each with varying success. The favorite was not only "brace friendly," but also worked very well with caramel apples. What a tasty way to celebrate Halloween and the fall apple harvest!

COOL CARAMEL

Ingredients:

• 1/2 pound butter
• 2 1/2 cups light corn syrup
• 2 cups sugar
• 1 can sweetened condensed milk
• 2 teaspoons vanilla
• nuts (optional)

Method:

• Cook the first four ingredients on medium high. Stir constantly until the mixture reaches the soft ball stage.
• Stir in vanilla.
• If you are making caramel, pour the mixture into an 8" x 8" pan which has been lined with parchment paper. Chill until firm, then cut into individual servings and wrap in wax paper.
• If you are making caramel apples, dip apples in the mixture, then dip the bottom of the apple in nuts, and place on parchment paper.

Grandma's Chocolate Chip Cookies

These cookies have become near legendary in our area. They're used as gifts, church social treats, and often show up at bake sales. They certainly have their own fanbase, but few people have been able to duplicate them. The reason - it's all in the technique. You HAVE to mix these morsels by hand and you have to be careful with the baking time. If you do that, you'll have a treat that is quite addictive and delightful. There's nothing better with a cup of milk after school.

Ingredients:

1 cup butter flavored shortening

1 cup packed brown sugar

1/2 cup white sugar

2 large eggs

1 tsp. vanilla

2 1/4 cups flour

1 tsp. baking soda

1 (12 oz.) package of chocolate chips (we usually use semi-sweet, double chocolate, or 60% dark)

1 cup nuts (we usually use pecans or walnuts)

Technique:

Cream by hand the shortening, sugars, and vanilla. Add eggs and beat well by hand. Combine flour, baking soda, and salt. Add the dry ingredients to the creamed ingredients. Stir in the chocolate chips and nuts. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. DO NOT OVERBAKE. They will be moister and keep better if you cook them until lightly browned. Cool slightly before removing from the cookie sheets. Makes about 6 dozen.

Family and Food

My earliest memories of food and our family deals with the practical side of production. Our garden was huge, and it's care and harvesting was a family affair. Autumn meant more than just returning to school for us; it was a time of family bonding as pickles were bottled and the sharp scent of vinegar and spices filled the kitchen, vegetables were chopped in a family assembly line, and warm stews simmered on the stove.

Food became tradition in our family. Certain foods would make their appearance throughout the year; sometimes looked forward to with almost as much anticipation as the celebration itself. Even in our busy millennial lives, there are simply some foods that must be made and shared, otherwise it just does seem right. What would Christmas be without Santa Cookies? Would the New Year be properly ushered in without French Cherry Pie?

This blog is an attempt to share that rich history with our youngest generation - already budding "chefs" and "foodies." While this is chiefly meant for them, it is also for those who care to come along for the ride. I hope you find the adventure a tasty one!