Recipes to create Memories
Memorable Recipes makes Nostalgia runs high from Thanksgiving through Christmas and New Year as we remember happy times with family, relatives, and friends. Recipes create a big part of the memories we have from family gatherings on those special occasions!
We miss those dear ones who are no longer with us, bouncing between tears of sadness and tears of joy as we picture the joyful times spent with them. Those loved ones who share the holidays with us today, we love, even more, knowing how precious and short this time together.
We capture the happiness and love felt in times past as we attempt to duplicate those memories made around the table. My favorite way to celebrate is baking and cooking old-time favorites. Nothing strengthens those memories more than the meals and fun we share. I make many of Mother’s recipes! It makes me feel that she is here with me. We shared many cooking and baking times with my houseful of little kids years ago! Here is another favorite in our household:
Incredible Old Fashioned Plum Dumplings
4 large Russett Potatoes, scrubbed and cooked until tender, then drain and cool until they can be handled. Peel, press thru a ricer and put aside. (In my later years, I learned that Instant Mashed Potatoes eliminated this first step and worked!! (If you go this route, make six cups of instant Mashed potatoes)
1. Prepare Dough
Mix the potatoes, 1/2 teasp. salt, 2 beaten eggs, and 1 tablespoon softened butter until well blended. Gradually add 1/4 cup farina. Then add 1 cup of flour. If dough is still moist, add more flour until dough can be kneaded without stickiness. Knead on a floured board until smooth. (about 10 minutes) Set dough aside until plums are prepared.
2. Prepare Plums
Split 12 Italian Prune Plums (the small dark blue with yellow flesh inside) and take out pits. Mix 12 teasp. sugar and 3 teasp. cinnamon. Spoon mixture into every plum putting two halves of plum together.
3. Roll Dough
Bring large pot of water to boiling while rolling dough. Roll dough to 1/4 in. thickness on a floured surface, then cut into 3 inch squares. Place 1 filled plum in each square and seal all corners around plum. (seal with water-moistened fingertips, if necessary). Drop each plum dumpling into boiling water. Place four or five dumplings into slow boiling water and once they rise to top, cook about five to six minutes and once they rise to top of boiling water, they are done. With a holed-spoon, scoop dumplings out, one at a time, and put in covered bowl to keep warm.
4. Finishing touch
In a skillet, add 1/2 cup of butter, 1 cup plain dry bread crumbs and 1/4 cup sugar. Cook and stir on low heat until very lightly browned and roll each dumpling in the bread crumbs until coated.
Put coated dumplings on platter, drizzle with melted butter and lightly sprinkle with a mixture of cinnamon sugar. Oh my goodness, these are so scrumptious and can be used as a meal. When you feast on these dumplings, you can sink a battleship!!! My mouth waters for them as I type the recipe! (These coated dumplings also freeze well in a casserole that can go right to oven. Heat in a low (about 300*) oven for about 40 minutes (depending on your oven). This is something you will feast on every Fall when the plums are available. When the leaves begin to turn colors, you will want plum dumplings. (Make enough to freeze in a casserole and keep available to pop in the oven on low until defrosted. Then turn oven to 350* and heat about 45 minutes to an hour. Now yummy your belly again!
World’s Best Apple Fritters:
1 egg slightly beaten, 1 cup milk, 1 tablespoon melted butter, 1 cup sifted enriched flour, 1/2 teaspoon sugar, 1/4 teaspoon salt. Combine egg, milk, and butter. Add gradually to dry ingredients and mix until smooth.
Peel whole apples, then slice across to have round, 1/4 inch slices. After slicing, use an apple core tool to remove only center of each slice. Dip peeled, cored and sliced apples into “cover” batter. Be sure slices are well covered with batter by dipping several times if needed. Heat shortening to 365*. Keep slices separated while frying so they do not fry together. Remove each slice when medium brown on both sides. Drain on absorbent paper.
These are the best and most scrumptious fritters you will ever eat! Sprinkle with powdered sugar!
You can use this batter on banana, pineapple or orange slices and even on seafood, but OMIT sugar when using on seafood!
Memorable Recipes From Mom
Mom’s visits ran for three weeks at a time to help me get ready for the holidays! Her four foot eleven stature and her Mrs. Claus’s jolliness drew attention to her by strangers as well as people who knew her. “Oh, Barbara, you are so little and cute” is something said when they saw her. Of course, everyone knew their reward for a compliment meant some of her goodies, so they used it to their advantage! My kids loved Nana’s visits!
Mom’s homemade bread, Doughnuts, Nut Rolls, Cookies, Kifels, Palacinkas (crepes), Apple dumplings, Pies, and Mission Cakes were just a few of the anticipated treats one could expect from among a myriad of ethnic foods and other good stuff she made.
