Another fun fact: Mosingers, Freedmans, Severances, and Ogilvies have long mastered the art of celebrating birthdays. We’ve become so good, in fact, that we’ve learned the value of stretching out birthdays over several days, delivering late gifts, and doing anything we possibly can to prolong the happiness and celebration. This post is definitely not an example of this. I promise. Totally, 100%, serious.

Below is my own recipe for day-late pecan tarts (loosely adapted from allrecipes.com):

Cook time:
20 minutes prep, 10 minutes baking, and 2 weeks procrastination

Ingredients:
1 jar of impossible to open sauce
1 brownie to snack on
1/2 cup margarine
1/2 cup white sugar
2 egg yolks
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/2 cup margarine
1/2 cup corn syrup
1 cup confectioners’ sugar
1 cup chopped pecans

Directions

Think long and hard about fun memories of cooking with Grandma. These include feelings of safety, comfort, and joy that only Grandma and Grandpa’s house can bring. Ponder them for two weeks while procrastinating.

Find a jar that you are unable to open. Ask Grandma to take care of it for you, because she has HUGE MUSCLES! Set jar aside.

Snack on a brownie when Grandma’s not looking. There’s always room for one more, right?

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.

Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.

To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner’s sugar. Stir in chopped pecans.

Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.

Love you grandma!!!!

Joe

From Laura Muckerman Johnson

I don’t think your Mother’s cookbook would be complete without Chinese Chews. I have attached the page from the Pi Phi cookbook, where I placed the recipe back in 1983. I have so many fond memories of eating all the great food in your mom’s kitchen. Whenever I came over to your house, the first place I went was to the kitchen to see what was in the baking pan with the sliding lid, and the Chinese Chews were my favorite! I think I may make some tomorrow!

From Peggy Mosinger Freedman

When I got married in 1972, the recipe was more complicated.  This is what Grandma Anne Yudelson sent me for my Recipe Shower:

Lemon Squares – posted by Tyler

It’s a well known fact that when Grandchildren are choosing an airport to use for all of their long distance travel, they will always choose the airport that is closest to Grandma. However, what is not well known is that the reasoning is not due to convenience or socializing, but rather it is so that said grandchild can load up on Lemon Squares before traveling far away from home. Clutch

Another favorite for me is Jello Oreo Pie.  It isn’t really appropriate for airplane travel, but here is how it works:
1) Team up with Grandma to make a delicious/fresh/awesome oreo pie. 2) Eat a slice of said oreo pie. 3) Eat another slice of said oreo pie

Grandma – You Rock! (And you are still the fastest kisser!)

My favorite dessert from Grandma’s Kitchen would be Nighty-Nights! They are magical because they go in the oven at night and PRESTO they come out in the morning, perfect! Many times when going to St Louis Grandma has anticipated our arrival so I don’t even have to wait until the morning! When she gives us some extras to take back to Jefferson City most of the time I take care of them before they even make it home!

Whenever I pull out my copy of the famous Feathery Fudge Cake Recipe I am reminded that Mom began to type it on her classic old typewriter and let Mike finish the recipe card by hand.  I’m pretty sure the part that says, “Serve in thick slices to Mike repeatedly, with great frequency” was not part of the original recipe.   This cake is so good it is worth lugging 10 lb bags of White Lily flour back from Atlanta to make it just right.

Brownies!  One of the first things you are offered when you enter the house.  A welcome package in every dorm room. Everyone’s favorite.

My favorite brownie story is about the time that Grandma was in a hurry and used a mix to make the brownies for her bridge group.  When Georgie Schwartz said “Shirley, you make the best brownies.  Can I have your recipe?” Grandma didn’t blink an eye, went into the kitchen, and gave her this recipe:

4 squares unsweetened baking chocolate
1 cup Crisco
1 1/2 cups flour
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Heat oven to 350.

Melt the unsweetened chocolate squares and Crisco together.  Stir until chocolate is completely melted.

Beat eggs until fluffy.
Add sugar gradually.
Add flour alternating with chocolate mixture.
Add vanilla and chocolate chips.
Spread in a 9×13 greased pan.

Bake 25 minutes or until toothpick inserted at edge comes out  clean. Do not overbake! Note that by inserting the toothpick at the edge instead of in the center, the brownies will be slightly under done and more fudgy.  Cool in pan.

Makes 24 brownies.