I have fond taste memories of my grandmother’s scrambled eggs.
As a child, when I stayed at her house for a night she would make me the most delicious breakfast scrambled eggs in a little, cast-iron frying pan on her coal and wood stove.
As an adult, I could never seem to duplicate her delicious eggs. I even claimed her little frying pan but the taste just wasn’t the same. Then one day I discovered her secret ingredient: lots of butter. The addition of sweet butter duplicated my memory taste of her simple scrambled eggs.
Many of us have similar taste memories of a food that our mothers or grandmothers made, but all too often the recipe may have been lost.
In the past church, community and family cookbooks have preserved many favourite recipes. We would love for you to share your family favourite recipes with us.
A selection of the recipes will be printed in a December column. From all of the recipes received, we will make a draw for a variety of prairie-made products.
Please submit your family favourite recipes to email@example.com. All entries must be received by Nov. 8.
Grandma’s delicious scrambled eggs
- 1 tsp. butter, do not substitute margarine 5 mL
- 2 eggs
- salt and pepper to taste
- 2 tbsp. shredded cheddar cheese, optional 30 mL
Melt butter in a small cast iron frying pan, if available, or a nonstick frying pan.
Walnut wafers were one of my mom’s favourite slices. She regularly made it for church teas, family picnics and for our family’s enjoyment. It has a rich butter-tart-type topping on a shortbread base. She often topped it with a simple butter icing. It was also one of my grandmother’s favourite recipes.
For those concerned with nut allergies, raisins can easily be substituted for the walnuts. Another name for this recipe is dream bars.
- 1 c. flour 250 mL
- 2 tbsp. icing sugar 30 mL
- 1/2 c. butter 125 mL
Preheat oven to 300 F (150 C) and grease an eight-by-eight inch (20 x 20 cm) square pan.
Measure flour, add icing sugar and stir to blend.
Mix in butter with fingertips, or cut in until very fine and mealy with pastry blender.
Press firmly into the prepared greased pan, bake for 20 minutes. Remove from oven and cool.
- 2 eggs
- 1 c. brown sugar 250 mL
- 1/4 c. flour 60 mL
- 1 tsp. baking powder 5 mL
- 1/8 tsp. salt 0.5 mL
- 1 tsp. vanilla 5 mL
- 1 c. coconut, shredded 250 mL
- 1 c. walnuts, chopped 250 mL
- or 1 c. raisins instead of walnuts 250 mL
Beat eggs well, add sugar. Measure flour, salt and baking powder into a separate bowl, mix to combine. Add flour mixture to egg mixture.
Add vanilla, coconut and walnuts or raisins to mixture. Spread over cooled base.
Bake at 300 F (150 C) for 30 to 35 minutes, don’t over bake. The topping is very soft when removed from the oven but becomes firmer as it cools.
When cool, ice if desired.
Do not try to cut or remove from pan until cold. Cut in squares or bars.
- 1/4 c. butter 60 mL
- 1 c. icing sugar 250 mL
- 1 tbsp. milk 15 mL
- 1 tsp. vanilla 5 mL
Beat butter with electric mixer until creamy, add icing sugar and milk, beat slowing to combine. Continue beating until smooth and creamy. Add vanilla, beat to mix in well. Add more icing sugar, one tablespoon (15 mL) at a time if not thick enough.
Spread on cooled cake.
From Bertie Pearson’s recipe box.
Grandma Wilson’s bun recipe
This is my grandmother’s bun recipe that my mom used.
- 1 tsp. sugar 5 mL
- 1/2 c. lukewarm water 125 mL
- 2 tbsp. traditional yeast 30 mL
- 1/4 c. melted shortening, butter or margarine 60 mL
- 1 1/2 c. lukewarm milk 375 mL
- about 4 c. flour 1 L
- 2 tsp. salt 10 mL
- 2 tbsp. sugar 30 mL
Dissolve sugar in water, pour into a large bowl and sprinkle yeast over water, let stand 10 minutes.
Melt shortening and warm milk, combine and allow to cool to lukewarm, add to yeast mixture.
Combine flour, salt and sugar in a separate bowl, mix, add half to the milk and yeast mixture. Beat until smooth. Add the balance of the flour mixture and knead to form a soft dough. Add more flour as needed.
Grease bowl with butter or margarine, place dough in bowl, grease top of dough, cover with a towel and place in a warm place to rise for about 1 1/2 hour.
Punch dough down and rise again.
Punch down again and roll out and cut into small buns with a small glass or shape into one of the following decorative buns.
Let rise again one hour, or until double in size. Preheat oven to 400 F (200 C), bake 12 to 15 minutes until golden brown. Serve hot.
Note: a microwave oven is a nice place, out of drafts, for the dough to rise in, but don’t turn the microwave on.
Grease muffin pan. Roll dough to 1/3 inch (one cm) thickness, cut into circles with a cookie cutter and shape into small balls. Place three balls in each muffin cup. Rise and bake as above.
Parker house rolls
- 1/4 c. butter, melted 60 mL
Butter a cookie sheet. Roll dough to 1/2 inch (one cm) thickness, cut into circles with a cookie cutter. Crease each circle slightly off-centre with the back of a knife.
Brush the larger section with melted butter, fold the small piece over and press edges together. Arrange back to back on cookie sheet. Rise and bake as above.
- 2 tbsp. butter, softened 30 mL
Grease muffin pan. Roll dough into a rectangle to 1/3 inch (one cm) thickness. Spread softened butter on dough. Cut dough into strips with a width of two inches (five cm).
Place four or five strips on top of each other and cut into two inch (five cm) squares.
Stand the squares on end in greased muffin pan.
Rise and bake as above.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: firstname.lastname@example.org.