Posts Tagged ‘cooking’

What a transformed world we now inhabit. The Christmas baking days are upon us and there is no longer need for lugging out the old cookbooks and searching through them. Nor is it necessary to thumb through those dog-eared 3×5 cards nor snippets of paper. Good old Mrs. Claus has published all the cookie recipes known to the Christmas world and they are availble “free” with just a click or two.

 “All The Cookie Recipes in the Known World”

Of course, if there REALLY were a “Mrs. Claus”, she would send some of these already prepared cookies along with Mr. Claus when he makes his rounds on Christmas Eve. But she doesn’t. I suppose she saves them for her Santa to keep him in the shape that he’s in. Therefore, we must get baking. However, by using these Internet recipes, we will miss finding those special handwritten treasures all tucked away, such as I did this year: “Cousin Vi’s Fudge Recipe.”

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A Picture from Edna

Cousin Violet’s Fudge Recipe

Long ago, before collecting recipes from the Internet became de rigueur, we homemakers often traded handwritten recipes. My cousin made the most delicious fudge and I was intrigued and asked for the recipe. I had stopped making fudge because I could only manage success about once in five tries. My usual result was a soupy concoction that could only be eaten with a spoon. Cousin Vi’s recipe changed all of that. It is simple – no boiling, and I make it in the microwave oven, which we didn’t have in those long ago days of yore.

Cousin Vi is now 78 years old and her handwriting is still as beautiful. That is because she has the genes of an artist coursing through her veins, as her father was my Uncle Ben, of whom I have written much. I made the fudge seen above, molding it into large cookie cutters of Christmas shapes. I used Google’s free Picasa2 software to made the collage of photographs.

The Recipe As Written by Violet –


  • 18 ounces semisweet baking chocolate (such as 3 bags of chocolate chips)
  • 1 can sweetened condensed milk (14 ounces)
  • 1 1/2 teaspoon vanilla
  • pinch salt
  • 1/2 cup finely chopped walnuts or pecans (I toast them in the oven first.)

In a heavy saucepan over low heat melt the chips into the milk, stirring until smooth. Remove from the heat. Add the vanilla, salt and nuts, and stir until smooth. Spread evenly into a waxed paper lined 8 or 9 inch pan. Chill for 2 hours, or until firm. Turn fudge onto a cutting surface, peel away the waxed paper and cut into even squares. Store loosely covered at room temperature.

*MICROWAVE METHOD: Heat chips and milk on high for 3 minutes, depending on the wattage of your oven. Stir until smooth, then follow the traditional recipe.

The image, My Christmas Fudge, was originally uploaded by barneykin. It is posted here from Barneykin’s flickr account.

Visit Neddy’s Archives for more of Edna’s writings.

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Turkey Pies

A Picture from Edna

This year I created a Turkey Pie recipe to serve during the Thanksgiving weekend. I based it upon the French-Canadian tourtière recipe that I sometimes made years ago, using ground turkey breast in place of most of the ground pork.

The Recipe

The image, Turkey Pie, was originally uploaded by barneykin. It is posted here from Barneykin’s flickr account. Visit Neddy’s Archives, for more of Edna’s writings.

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A Picture from Edna

I made my Brer Rabbit Cookies today and once I saw how they had come out all crinkled, I remembered where I had first discovered the recipe for them. It was from my long time Navy-wife friend Elaine Rypka. These were cookies that I first enjoyed at her house and I remember being quite intrigued with the appearance of their sugary crackles. It was Elaine who told me that the recipe was from the Brer Rabbit molasses bottle.

That is one of my long ago memories that had almost vanished, but it came back. There is also the memory of the beautiful wood baking racks that I have been using for thirty years. I have a set of three; the two small ones seen here and one large one. It is such a pleasure to place beautiful cookies such as these, or casserole dishes, onto these racks to cool. My long ago friend, Don Denault, made these for me as a gift, and I have not forgotten that either.

The image, Brer Rabbit Cookies, was originally uploaded by barneykin. It is posted here from Barneykin’s flickr account.

Visit Vanishing Memories at Blogger, for more of Edna’s writings.

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The Downside of Popcorn

I think I need to rethink my praises for the new popcorn recipe that I found HERE. It was so good that both my husband and I have been making snacks, and actual meals of popcorn. However, the results are showing on my cook-top. It is a mess – splattered with oil. And if that is not bad enough, yesterday Cliff decided to try popping the kernels using butter instead of oil. I know some people have written that it can be done, but believe me, he could not do it. Everything, including the popcorn turned out black. I went to the grocery today and purchased him some special butter flavored oil for popping.

Now I remember why we liked the microwave popcorn bags so well. No mess!

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