Grandmas Cooking

In many instances, the stains in the cook book smudged the writing, so I had quite a time interpreting the correct information. I love that her drips and drops mar the cookbook. The years have also faded some of the instructions. Not to worry, as I took special care in bringing these old recipes to this new technology for all to enjoy.

My grandma and grandpa lived on a small farm in Fairview, Utah in Sanpete County. They raised sheep, chicken and turkeys. THey always planted a garden in the spring and I enjoyed harvesting fresh peas, beans, peanuts, rhubarb and onions. I loved gatherung the newly laid eggs from the chicken coup which were used in many recipes.

I inherited a well-worn cookbook from my Grandma. The binding is loose, and crops of milk, butter and other essentials smear the precious pages making it even more treasured. The book was printed in 1934 by the Grand Union Tea Co.

My grandmother has always written several of her favorite recipes on the inside cover and margins throughout the book. Need I say that she always had delicious pastries, jams and jellies, picked jars of beets, and cucumbers. Take a stroll the some of my childhood culinary delights.

My grandparents learned much of their cooking skills from their pioneer heritage, having moved from Scotland and settling in Utah.

My father has learned to make many to make some of the dishes since my mother passed away in 2007. Just the other night we visited and he had made a huge jar of Grandma's sugar cookies. The great grandchildren couldn't get enough and little crumbs were all over the carpets. What a great way to link the generations!

1 c. butter

2 c. sugar

3 eggs, well beaten

3 tbsp. milk or cream

1 tsp. vanilla

3 c. flour

3 tsp. baking power

1/2 tsp. grated nutmeg

1/4 tsp. salt

Cream the fat and sugar, add the beaten eggs, the milk and the vanilla. Mix and sift the flour, baking power, nutmeg and salt.

Add to the creamed mixture. Mix to form a dough stiff enough to roll on a floured board (more flour may be needed). Toss upon board and roll to thickness of 1/8 inch.

Slip a broad knife under each cookie and place on greased baking sheet. Space the cookins an inch apart. Bake in a moderate over for 10 minutes. Makes about 30 rich cookies. Lard or other fat may be substituted for butter, if desired.

My grandmother did not have the modern conveniences that I enjoy, yet she always had baked goods on hand. Her grandchildren benefited from her frugal and giving nature. We always felt wrapped in love as we left her humble home.

Here is another of my favorites that Grandma made:

1 c. butter

1 c. brown sugar

1 c. granulated sugar

2 eggs, well beaten

1 c. peanut butter

1 tsp. vanilla

1 tsp. soda

2 1/2 c. flour

Cream together butter and sugar; and well-beaten eggs, peanut butter and vanilla. Sift flour and soda together, and to mixture and mix well. Drop by level teaspoonfuls on an oiled baking sheet about 1 inch apart. Press into shape with a fork, leaving the imprints of the fork for decorative touch. An old-fashioned butter paddle may be used. Bake at 3775 degrees F, for about 10 minutes. Remove from oven, loosen, with a spatula while still hot, and place on a cake rack to cool.

My grandmother always sifted her flour. Not sure why it is not as popular today, because that was perhaps why her cookies were so fine and light. I better stop being lazy!