BY LYDIA BOLEN
Mother’s Day each year is such an anticipated special day. Mothers all over will be praised and honored this year on May 12.
In honor of my own mother and grandmother, I would like to share three of their favorite recipes. As I researched through their recipe files, I was flooded with good memories of watching food being prepared and enjoyed in their kitchens. I learned the art of cooking during my growing-up years.
Today, I still prepare my mother’s and grandmother’s favorites. It has been a joy to pass these recipes along to my own daughters and daughter-in-law. Generation to generation, happy memories begin in the kitchen!
- 1 box yellow cake mix
- 1 (3 ounce package) lemon flavored Jello mix
- 3/4 cup vegetable oil
- 3/4 cup water
- 4 eggs
- 1/2 cup lemon juice (2 large lemons juiced)
- 2 cups powdered sugar, sifted
Blend cake mix, Jello mix, oil, water, and eggs until moistened. Blend on medium speed for 5 minutes.
Grease and flour 9” x 13” glass dish. Bake at 350 degrees for 35-40 minutes. Cool for 15 minutes.
Mix lemon juice and powdered sugar until the sugar is dissolved. Poke holes in cake with a fork. Smooth glaze evenly over top of the cake while the cake is warm. Leave cake in the pan and cut pieces to serve.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 3 cups rolled oats (do not use instant)
- 1 and 1/2 cups raisins
- 1/2 chopped walnuts
Preheat oven to 350 degrees. Grease large cookie sheet or line with parchment paper.
In a large mixing bowl, beat butter until creamy. Add sugars and beat until fluffy. Beat in eggs. Add vanilla.
Mix flour, salt, baking soda, cinnamon, and nutmeg together in separate bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.
Spoon dough, by the tablespoon, onto the cookie sheet.
Bake about 10-12 minutes. Cool 1 minute on cookie sheets. Remove to wire racks and cool completely. Store tightly covered.
- 1 and 1/2 cups gingersnap crumbs (about 26 cookies)
- 2 tablespoons sugar
- 1/3 cup melted butter
In a bowl, add all the crust ingredients. Stir to mix. Press mixture into the bottom and up the sides of a 9-inch, deep-dish pie plate. Bake at 350 degrees for 8 to 10 minutes. Cool.
- 2 tablespoons water
- 2 tablespoons rum or rum extract
- 1 envelope unflavored gelatin
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 cups milk
- 4 egg yolks
- 1 cup semisweet chocolate morsels
- 2 cups whipping cream
- 3 tablespoons powdered sugar
- Chocolate curls for garnish
Stir together 2 tablespoons water and rum in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside.
Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved.
Stir together 1 cup custard mixture and morsels until smooth. Pour into Gingersnap Crust. Chill 30 minutes or until set. Set aside remaining custard mixture.
Beat whipping cream on high speed until foamy; gradually add powdered sugar, beating until soft peaks form.
Fold 1 cup whipped cream into the remaining custard mixture. Spoon over chocolate mixture. Chill pie for 2 hours.
Optional: Add any remaining chilled whipped cream over pie before serving.
Garnish the top with chocolate curls.