I thought that today I would post recipes from my Mom and Grandma. They were the best cooks. I guess a lot of kids would say that about their Moms. My Mom made a wonderful fruitcake. One year she made all these wonderful cakes for gifts. A lot of work shopping for the right ingredients, chopping nuts and fruits, mixing, baking. My brother had cleaned his goldfish bowl the night before and put the clean bowl on the back of the kitchen counter. You may wonder what that has to do with fruitcake...just read on. After the cakes were baked and out of the oven, my Mom looked at the fish bowl and where was Goldie? No fish. Mom's imagination got the best of her and she was certain that the fish had jumped into the cake mixture and was now in one of those cakes. She stewed and fretted about this all night. Which cake was the fish in? She decided to slice each cake till she found Goldie. So slice she did. She had several cakes and by now they were all sliced and put back together and wrapped....but no fish was found. The cakes were very moist and the slicing really didn't hurt. A while later, while cleaning the kitchen, Goldie's body was found between the counter and the refrigerator. This made for a good story that will be handed down from generation to generation.
One of the things that I wanted from my Mom's kitchen, when she died, were her recipe boxes. I have her fruitcake recipe...minus Goldie and here it is.
4 c cherries...red and green
1 1/4 c dark raisins
1 1/4 c golden raisins
(you and substitute dates for one of the raisins)
1 c chopped walnuts
1c chopped pecans
3 c sifted flour
1 teasp each Baking powder, salt, cinnamon, all spice
1/2 teasp each nutmeg and cloves
1 c shortening
2 c brown sugar
4 lg eggs
3/4 c grape juice
Sift dry ingre. together. Sprinkle 1/4 c of the dry over the fruit.
Then mix all together.
Line 2 pans with greased brown paper. Fill pans and bake at 275 for 3 - 31/2 hrs.
Place a pan of water in the oven on bottom shelf while baking.
Makes 2 bread pans.
Here is Grandma's recipe or receipt as she called it.
Mabel's Plum Pudding
1 lb suet finely chopped
1 lb seeded raisins
1 lb currants
1 quart bowl of bread crumbs
1 1/2 c flour
1 c molasses
1 1/2 c sugar
1 1/2 c milk
1 teasp of all kinds of spices
1 qt. bowl chopped apples
1/4 lb citron finely chopped
1 tbs of salt
Mix everything together well. Put in molds, lined with wax paper. Fasten cheesecloth over the top of mold.
Place molds in a large pan and add water to reach half way up the mold. Use something to raise pans off the bottom of cooker.
Boil 10 hrs, but do not let water get in molds. (I would guess a better word would have been simmer)
And then she says take out of water and let cool. These can be wrapped in foil and stored in a cool place ...may be frozen.
I love to go into their recipe boxes and just pick out a yellowed card or a recipe written on the back of an old grocery list and know that they were in their kitchens during holiday time...just as I am today trying to find just the right recipe to make something wonderful for their families to enjoy