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.
“Breakfast is the most important meal of the day,” Mom always said. On school days, breakfast in Mom’s house was usually eggs, toast, milk, and – of course – fresh squeezed orange juice to start. But eggs could be cooked so many different ways that every day was a surprise. My very favorite was scrambled eggs with Velveeta cheese. On days when Mom had time to take requests, she knew what I wanted, and so I nicknamed these “Mother-Love eggs.”
I doubt that a recipe has every been written down for Mother-Love eggs before, but here goes my best guess (further editing from Mom may be required):
Crack eggs into a bowl (1-2 per person). Add a little milk (optional?) and salt to taste (maybe 4 shakes per egg from the Rooster salt shaker?). Beat with a fork til fully mixed. Add about one slice of Velveeta per egg, torn into small pieces. Melt butter in a frying pan. When it begins to sizzle, add the eggs. Stir eggs in between orange juice squeezing. Yum!
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.
We all have favorite stories about Grandma’s cooking! Here at Grandma’s Cookbook, let’s share the stories, and Grandma will fill in the recipes.
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