Yesterday when I found out that Kathy was coming over with her four kids I got to work making COOKIES.
It has become very important to me to have homebaked treats in the house.
When I read of someone’s food memories about the women in their life, it touches a chord in me because I understand that feeling.
I think of an elderly lady that I used to care for, she was 98, and she repeated the same stories over and over to me. One of the stories was about her homemade ketchup. . not just about the ketchup, but about the neighborhood children who would come to her house and say, “Can I have a piece of your homemade bread with some homemade ketchup?” It’s a funny food combination, but after all those years, here was an old lady at the end of her life, remembering the little children who loved her cooking.
( I remember: Grandma’s cookies, Grandma’s chicken, Mom’s brownies and everything else she makes, Aunt Mary’s cookies, Aunt Carol’s sweet potato casserole, Aunt Colleen’s iced tea and cucumber sandwiches.)
It’s a way to show love, you know! In the kitchen! It’s also a way to make really good memories.
That’s what I want. I want my friend’s little ones to grow up and come visit me and say, “I remember those muffins you used to make”. . . . “I remember those cookies”.
It also makes the house smell delicious!
I want to be remembered for my (simple, homebaked, full of love)- food.
Coconut Drop Cookies (from the April/May issue of Taste of Home)
1 cup shortening
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 cup chopped walnuts, optional
In a large mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts.
Drop by rounded tablespoons 3 in. apart onto greased cookie sheets. Bake at 350 for 11-14 minutes or until lightly browned. Cool for 2 minutes before removing to cooling racks. Store in airtight container. Yield: 5 dozen
Do you have a food memory?