Little Things

Sometimes we do the smallest kindnesses without giving any thought to what the lasting effect might be. I was thinking of this recently as I made Forgotten Cookies https://crookedcreek.live/2019/12/15/forgotten-cookies/ for a loved one. That recipe was given to me by a dear neighbor over fifty years ago. I’m sure that when she shared that with me she had no idea how much pleasure it would bring for years to come. My family and friends love the cookies and it makes me happy to make them for those I love. I never make these unique cookies without thinking of Mrs. Peters who shared her recipe with me. She would probably be surprised at often I remember her generosity and her sweet smile.

Helen Peters gave me other recipes and I’d like to share another of those with you today. This is the perfect season to bake Pumpkin Bread. Here is that recipe with a few notes that I included over the years.

PUMPKIN BREAD

Ingredients: 

3 cups Sugar

1 cup Vegetable Oil

3.5 cups Self-Rising Flour*

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

2/3 cup Water

2 cups canned Pumpkin

Eggs

2 cups Raisins

1 cup broken Nuts (I use pecans and usually add extra)

Directions:

  • Preheat oven at 350 degrees
  • Dissolve sugar in oil and water, add beaten eggs and then the flour sifted with spices. 
    • Add this flour mixture a little at a time mixing well after each addition. 
  • Add pumpkin and mix well.
  • Stir in raisins and nuts
  • Pour into three greased and lightly floured loaf pans 
  • Bake for one hour 
    • Or until done using the toothpick test

* If you use plain flour add: 1.5 teaspoon salt and 2 teaspoons soda

Forgotten Cookies

I’ve been making these cookies since the 1980s and they are still a family favorite. The recipe was given to me by a sweet elderly neighbor, Helen Peters. I think of her each time that I make them which includes today. They are easy. Give this recipe a try!

Forgotten Cookies

2 egg whites at room temperature
3/4 cup of sugar
1 teaspoon of vanilla
1 cup of chopped pecans
1 cup of semisweet chocolate chips

Preheat oven at 350 degrees. Line cookie sheet with aluminum foil or parchment paper.

Beat egg whites until foamy. Slowly add sugar and continue beating until mixture is stiff. Mix in vanilla. Fold in nuts and chips. Drop by teaspoon onto prepared cookie sheet. Place in oven and immediately TURN OVEN OFF. Leave overnight. Makes approximately 2 dozen cookies.

Egg Nog

Homemade Egg Nog

For the past fifty or so years I’ve made Egg Nog every Christmas. Most of my family and friends love it. Once in a while someone says, “Oh, I don’t like egg nog” and I always assume they’ve never tried the homemade kind. What one buys in the store is nothing like what you make at home. Here’s my recipe. I hope you’ll try it. It is so easy and I think you’ll love it.

EGG NOG

2 Eggs, well beaten*
1 can Eagle Brand milk
1 teaspoon vanilla
1/4 teaspoon salt
1 quart whole milk
1/2 pint (1 cup) whipping cream
Nutmeg to flavor
Whip cream and set aside. Beat eggs, add Eagle Brand (sweetened condensed) milk, vanilla and salt. Beat well. Fold in whipped cream. Add milk and a sprinkle or two of nutmeg.

At time of serving spike with rum or bourbon if desired.

* To be perfectly safe I’ve updated this recipe to use egg beaters which are pasteurized rather than using raw eggs.

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Photo credit – Wikipedia