I am sitting here writing this week's column still trying to recoup from a very busy week and weekend enjoying our Washington Parish Fair. As always, thank the Lord for Sundays. What a day to catch up on laundry, dishes, meal prep, plan out the week, and cook a family dinner. Believe it or not, these activities are literally what I consider a day of rest because I can regroup for the upcoming week and weekend that will hit like a cyclone.
It was in this frenzy I came across some of my grandmother's yellowed clippings of recipes. I was looking for a couple of desserts to try at my daughter-in-law's baby shower, and it occurred to me this was an excellent time to publish them as we are nearing the festive season of family, friends, and feasting.
Grandma had three recipe cards of pumpkin pie; however two were hand written and one was typed. The typed card was a replica of one of the others, so I presume she chose this one as her go to.
Pumpkin Pie
1 ½ cps of cooked pumpkin, 3 eggs, 1 ½ cups of brown sugar, ½ cup granulated sugar, ½ teaspoon salt, 1 ½ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, 1 teaspoon vanilla, 1 ½ cups evaporated milk, a stick of butter, 4 eggs, 2 tablespoons flour, and 2 pie crusts. Bake at 450 degrees.
Honey Pecan Pie
½ cup of butter, 1 cup firmly packed brown sugar, 3 eggs slightly beaten, ¾ cup honey, ½ teaspoon salt, 1 teaspoon vanilla, 1 ½ cups of broken pecans, and 1 unbacked pie shell. Cream butter until softened and add sugar. Continue beating until fluffy. Add next 5 things and mix well. Pour into pie shell. Bake 375- 40/50 minutes.
And this last recipe was a clipping she cut out using her fancy rick-rack scissors. It was in the Kountry Kitchen section of The Era-Leader. There was a bottom side note that accompanied the Pumpkin Bars treat. Note: Mrs. Garfield is Mrs. Barbara Touchstone's mother. Mrs. Garfield gave this recipe and cookies to Mr. Sylvest when she visited in their home.
Pumpkin Bars
4 eggs, 1 cup salad oil, 2 cups sugar, 1 (15oz.) can pumpkin.
Mix the above ingredients in a large bowl. Add the following:
2 cups of flour, 2 tsp. baking powder, 2 tsp. soda, ½ tsp. salt, ½ nuts, 2 tsp. cinnamon, ½ tsp. ginger, ½ tsp. cloves, ½ tsp. nutmeg.
Mix well. Pour into a greased and floured pan 12 inches x 18 inches. Bake at 350 degrees for 25-30 minutes. When cool frost as follows.
Frosting
1 (16 oz pack) cream cheese, ¾ stick of butter, 1 tbsp. milk, 1 tsp. vanilla, 4 cups powdered sugar.
I hope you enjoy some of these recipes if you do not have your own traditional ones you make each year. I am not one to bake or very accomplished at it when I try; however, there is something extra special when I attempt one of Grandma's passed down recipes. Even if it flops, we can share a private laugh. She knew I was not handy in the kitchen although I have never ceased to try. Cheers to Traditions.
