When Grandma Davies turned 60

Memories from Glenna:

When my mother was turning 60, Shirley decided it was time to give her a party. At that time mother was working in Brooks, Alberta as a nursing aid. This party was supposed to be a surprise. So I took a plane from Vancouver to Calgary and Murray picked me up and they drove down to Shirley and Walter’s house in Champion. Shirley finally had to tell mom what was going on because she didn’t want to come over on Friday as it would cause her to miss the Friday night dance. (Part of the surprise was that relatives and friends were invited to an open-house.) Finally, Shirley had to tell her people were coming to celebrate her birthday. Even so, the thought of her missing a dance on Friday was almost too much for her!!

As you all know she loved to dance.

So she drove over from Brooks and she didn’t plan to be surprised as now she knew friends and relatives were coming. It was a surprise that she wasn’t expecting when I appeared. That was really a surprise to her. We had a nice family birthday with niece Mable Hull and some of their family and her mother were also there. And Uncle Glen, Aunt Rachel and I don’t remember who else. Then later an open house with lots of friends came by. It was fun, she enjoyed it, I guess she forgave us for missing the Friday night dance.

Penuche (Candy)

This is really sweet and rich, but I can remember Grandma Davies making it.

Ingredients:
2 c brown sugar
2 c white sugar
2 T corn syrup
2 c milk or milk and cream mixed
2 tsp almond extract
1 c chopped nuts

Directions:
Mix first four ingredients in pan over low heat and stir until dissolved; cook to soft ball stage. Pour onto a platter: add 2 T butter to it. cool.
Beat as your would for fondant; pour into a greased 9 x 9-inch pan. Cool; cut into squares before it sets up.

Grandma Davies Hot Cross Buns- for Easter

1 pkg yeast
2 c scalded milk (cooled)
2 T sugar
7 1/2 c sifted flour
1/2 c butter or margarine
2/3 c sugar
2 eggs
1/2 c raisins or currents
1/2 tsp salt

Dissolve yeast and 2 T sugar in warm milk.
Add 3 1/4 c flour to make a sponge. Beat until smooth. Cover and let rise until light in a warm place free from draft (1 hour). Beat sugar and butter, add eggs and bead, add to above mixture and beat some more. Add rest of flour and the salt to make a moderately soft dough.
Turn onto a floured board and knead lightly, adding raisins which have been floured.
Place in greased bowl and cover, let rise about 2 hours.
Shape into round buns, flatten down and place far apart on cookie sheet.
Let rise again (about 2 hours).
Glaze with egg(beaten slightly) and diluted with a bit of water.
Bake 20 minutes at 350 degrees.
Remove from oven and while still warm put a cross on the top with butter icing recipe.

Grandma Davies Half-hour Pudding

Put in bowl to mix - 1/3 c sugar, pinch of salt, 1 c flour 2 tsp baking powder, 1 c raisins and mix with 1/2 c sweet milk (not buttermilk). Put into greased bowl to cook.

Take 2 c boiling water or a little more. Mix with 1 c brown sugar, 1 T butter, 1/4 tsp nutmeg and pour over batter.

Bake in 350 degree oven for 25 minutes or until top part is done. This will have sauce in the bottom. Serve hot or cold with cream or ice cream.

Grandma Davies Boiled Raisin Cake

1 1/4 c raisins
1/2 tsp cinnamon
1/4 tsp cloves
1 c brown sugar
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
1 1/4 c water
1 1/2 c sifted flour
3 T butter

Combine raisins, sugar and spices, salt and water in a covered saucepan. Bring to boil, boil 3-4 minutes. Remove from heat, add butter, set aside to cool. Add remaining ingredients, mix just enough to blend. Put in 9x9 square pan, bake at 350 degrees for 40 minutes.

Grandma Davies Fruit Cocktail Dessert

1 c flour
1 c sugar
1 tsp soda
1 tsp salt
1 egg
1-15 oz can fruit cocktail (do not drain)
Put all ingredients into bowl and stir, put into greased 9x9 pan and top with 1/2 c brown sugar mixed with 1/2 c chopped nuts. Bake approx. 35 minutes at 325 degrees. Serve with whipped cream and a maraschino cherry on top for a delicious dessert

Pinoche

Grandma Davies used to make this candy- it was rich,decadent,and yummy. You will need a candy thermometer.
2 c brown sugar
2 c white sugar
2 T corn syrup
2 c milk or milk and cream mixed
2 tsp almond extract
1 c chopped walnuts
Mix first 4 ingredients and stir until dissolved, cook to soft ball stage. Pour onto platter, add 2 T butter. Cool. Beat as for fondant, pour into 9x9 pan. cool, but in squares before it gets set up.

Carrie's Flapper Pie

Uncle Walter really liked this pie.

14 honey graham wafers, rolled fine, add 1/2 granulated sugar, 1/2 c melted butter, 1 tsp cinnamon. Mix together and pat into pie tin, saving about 1/2 c mixture for top of pie.
Make filling as follows and put into pie shell.
2 c milk
2 egg yolks
2 T cornstarch
1/4 c granulated sugar
1 tsp vanilla
Beat and cook over heat until thick. Fill pie crust. Beat egg whites stiff and add 3 T powdered sugar and spread on top, put on remaining crumbs and bake in slow over 250 degrees for 20 minutes.
Cool before serving.

Grandma Davies Sugar Cookies

These are the best- so moist and delicious!

3 c flour
1 tsp baking soda
1 tsp nutmeg
1 c sugar
1 c butter or margarine
1 egg
1 c sour cream

Mix dry ingredients together. Work in the butter like pie crust. Make a well in the center and drop in 1 egg, add 1 c sour cream. You might need a little more, but just enough to make a soft dough. Roll 1/8 inch thick, cut, sprinkle with sugar. Bake 8-10 minutes in 375 degree oven until light straw color.