The holidays are around the corner and it’s that time of year where we may be doing a lot of entertaining. It’s also the time of year that, for me, brings back memories of family and friends who have passed and remembering those special meals or desserts that they would always make.
I loved Thanksgiving at my Mom’s. She would always make turkey with stuffing and all the trimmings; mashed potatoes, mashed turnips, cranberry sauce, green beans, rolls and her incredible gravy, which I have yet to master. She also made the best pumpkin pie I have ever tasted. To this day, there’s not a recipe out there that tops hers (at least in my opinion). It was my favorite meal of the year. Nowadays some of those traditional dishes have gone by the wayside for healthier or more gourmet options, that I admit, are delicious, but I still crave the old stuff.
I also remember my grandmother’s molasses cookies that she would bake for me every time I visited and my good friend Ginny’s Peanut Butter Golf Balls that she would always have on hand throughout the Christmas season. I’m sure that everyone who reads this can recall their favorite dishes and treats and may still be making them to carry on the traditions, so I would like to share these favorites of mine with you.
My Mother’s Pumpkin Pie (this makes 2 pies)
1-1/2 cups of sugar
2 tb. of flour
1 tsp. of salt
1 tsp. of ginger
1-1/2 tsp. of cinnamon
1/4 tsp. of cloves
1-1/2 tsp. of nutmeg
2-1/2 – 3 cups of pumpkin (we used 1 large can)
2 tb. of molasses
2 tb. of melted butter
4 eggs, slightly beaten
2 cups of cream
2 unbaked 9-inch pie shells (store bought or home made)
Preheat the oven to 325°. Mix the sugar, flour, salt and spices in a large bowl. Add the pumpkin, butter and molasses and blend thoroughly. Add the eggs and cream and mix well. Pour into the unbaked pie shells. Bake for 45 minutes or until the tip of a knife inserted comes out clean. Do not over bake or it will crack.
Mimi’s Molasses Cookies
1 cup of sugar
1 cup of vegetable oil
1 cup of molasses
2 tsp. of baking soda
1/2 tsp. of salt
1-1/2 tsp. of cinnamon
1/2 tsp. of ground cloves
4 cups of flour
1/2 box of raisins (the large box)
Preheat the oven to 350°. Mix the sugar and oil. Put 1 tsp. of the baking soda into the molasses and add to the sugar mixture. Put the remaining soda into the buttermilk.
Sift together the salt, flour, cinnamon and cloves. Alternately add the buttermilk and dry ingredients into the sugar mixture. Add the raisins last.
Drop by teaspoonful onto greased (or I use parchment paper) cookies sheets and bake for 10 minutes. (She didn’t write how many this makes, but I think it was close to 2 dozen).
Ginny’s Peanut Butter Golf Balls
(Makes 6 dozen)
2 cups of peanut butter
1 Lb. of confectioner’s sugar
1 stick of butter, melted
3 cups of Rice Crispies
12 oz. of chocolate chips
1/3 stick of paraffin
Mix all the ingredients and roll into balls. Refrigerate for at least 1 hour.
In a double boiler melt the chocolate chips and paraffin. Dip the balls into the chocolate and place on a waxed paper lined cookie sheet. Refrigerate until cooled and set. Store in covered containers. These are so delicious!
Have a wonderful holiday season!