Over a Cup of Coffee: Mom’s recipes
My sisters, Charlotte Allum and Darlene Blackford, and I have been working on a cookbook of our mother’s recipes. We have even wrangled our brother, Duane Osborn, into drawing the illustrations for the book. (He’s the artist who drew Pipi for the “Pipi’s Pasture” column.)
Anyway, we have the book planned out, and once a year we get together and work on it. The problem is that we all have jobs, so we don’t take the needed time to get the book done. It’s the time of year that we usually get together so I’ve been thinking about Mom’s recipes, and today I pulled out two of them for this week’s column. Our mother was the late Judy Osborn.
I think that these two recipes lend themselves to summer cooking. The cookie recipe is easy to make, and that’s great for hot weather. The second recipe is just the thing for strawberry season.
Easy Sugar Cookies
1 box white cake mix
½ cup soft shortening
1 teaspoon vanilla
Cream the shortening, egg, and vanilla. Add the cake mix a little at a time until it is all used up. Roll out the dough and cut it with a cookie cutter. Bake the cookies at 350 degrees for six to eight minutes. Sprinkle with sugar or ice the cookies. If the dough is a little sticky, try adding a little flour.
Fresh Strawberry Dainty
1 pint fresh strawberries
½ cup milk
½ pound marshmallows
½ cup sugar
1 cup whipping cream
½ pound vanilla wafers, crushed
Dissolve the marshmallows in milk by placing them in a pan over low heat. Cool and fold in the strawberries that have been crushed and sweetened with the ½ cup of sugar. Then fold in the stiffly whipped cream. Place half the crushed vanilla wafers in the bottom of a two-quart casserole dish. Pour the strawberry mixture over the wafer crumbs. Cover with the remaining vanilla wafer crumbs. Freeze for several hours.
— Both recipes by Judy Osborn
Do you have a recipe that you would like to share with readers — maybe a rhubarb recipe? If so, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.