COLLECTED MEMORIES

There are times when I pull the old worn recipe box off the shelf and thumb through the various notes and recipe cards, choose what I want to bake and be on with my day.

Then there are days, like today, when it is cold, with snow covering the ground and the skys are steel grey, when nostalgia overtakes me and each recipe I pick up and read, brings back misty memories of baking and cooking at my Mother's side.

The Sugar Cookie Recipe she used all the time, simply listed the ingredients with no directions. The amounts overlapped each other on a no-line recipe card, the ink so faded out there were places on the card that could barely be read.

The first time I baked them I miss read the amounts of one ingredient and the cookies where so fragile they went "POOF" when you bit them! The look on my husband's face was priceless! The cookie simply disintegrated! I can see my Mom laughing as if she were beside me in the kitchen!

Her Pie Crust recipe and her Peanut Butter Cookie will never be substituted in my kitchen. These recipes are like a trusted friends, well received and counted on time after time.

I have kept the original scraps of paper and cards. I love the stains, creases, and scribbled notes. The handwritting is as familiar as the methods of cooking and baking. To re-write them on crisp clean cutesy recipe cards would somehow deface the integrity of her way in the kitchen. I just can't imagine her cakes would taste the same mixed and baked from anything but that time worn recipe.

Supreme Hot Cocoa Mix

This recipe was developed out of a simple need. On cold days when I have my four active grandsons outside playing and they need something hot to warm them up, the little packages of cocoa mix just were too expensive, and came up short on flavor.

I researched many recipes and tryed a number combinations with disappointing results.

This recipe is a culmination of a winter worth of experiments. It has been given a thumbs up by family members and is requested often.

Hot Cocoa Supreme

2 cups dry milk

3/4 to 1 cup white sugar

3/4 cup non-dairy creamer

1/3 cup unsweetened cocoa

2.5 ounce package instant chocolate pudding mix

Blend all together in a large bowl

This will fit into a quart jar.

Add 1/3 to 1/2 cup to 10 ounces boiling water.

Stir to mix and enjoy!

Pickles in Winter

With the preserves and pickles on the pantry selves dwindling at the end of the winter, getting creative to satisfy the taste of something summer is a must.
While shopping at Costco in January, I came across baby English cucumbers. A baggies of these little jewels came home with me. I did not intend on making pickles, but after eating them sliced with salt, pepper and a dash of vinegar, I realized what I really wanted was refrigerator pickles!
Three more bags of cucumbers came home with me the following week, and wallah ~ we had ~

Winter Pickles

Slice as thinly as possible (I use a mandolin) about 4-5 pounds baby cukes, and 2 sweet onions.

Toss to mix well and pack firmly into 4 quart jars, washed and rinsed with boiling water.

Heat in heavy sauce pan, bringing to a boil.
4 cups sugar
4 cups white vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1/4 cup canning salt

Ladel over the cucumbers and onions in the jars.
Seal and let cool. Store in the refrigerator.
These are ready to eat as soon as they have chilled through.

BeBop a Rebop Rhubarb Pie!

Nothing makes my mouth water more than the first fresh pie of the spring season.
Raspberry-Rhubarb Lattice Pie is a winner.
1 1/2 to 2 cups raspberries (fresh or frozen)
4 cups rhubarb cut into 1/2 inch dice
2 cups granulated sugar (or you may want it sweeter so you can add more)
1/3 cup flour
1 Teaspoon fresh lemon juice
2 Tablespoons cold butter in 1/2 inch diced pieces
Crust for 11 inch Double crust pie... chilled.

Pre-heat oven to 375 F.
Separate 1/3 of the pastry and refridgerate it until ready for use.
Roll out remaining pastry and place as the bottom crust in you pie dish.
Put the raspberries and rhubarb in large mixing bowl and sprinkle with the sugar, flour and lemon juice. Toss to combine, but be careful not to break up the raspberries.
Spoon the filling into the bottom crust and dot with the butter.
Roll the remaining pastry into thin rectangle. Cut strips into 1/2 inch strips and start the lattice on your pie by forming an 'X'. Weave the remaining strips in an over - under fashion to form the lattice. Crimp the edge of the pie with a fork or your fingers.
Bake the pie on a large parchment covered baking sheet for 1 1/2 hours or until the pastry is golden and the juices are bubbly and thick. Let cool completely before serving.
(If you use frozen rhubarb let it thaw and drain completely before baking)