|My Mom and I making fudge in our PJs|
For ages women have learned how to cook from their mothers. My mother is still teaching me how to cook to this day. It is a cycle almost as old as time itself. The coolest part is that the cycle can begin with you.
It will be eight years today that my Nana has passed. We are very blessed to have had her as part of our lives. The best part about loved ones is no mater how long they have been gone, they can still live in our memories, photos, and believe it or not in recipes.
My mom and I got hungry for my Nana’s fudge last night. We decided that we would make it before she headed home today. So last night at about 9:30, my mom taught me how to make my Nana’s fudge.
In memory of my Nana I am sharing two of her recipes; Sugar Cookies and fudge.
This week try to get into the kitchen with someone you love and pass down your legacy of cooking.
|Carol Chapman , My Nana|
Nana’s Sugar Cookies
2 cups sugar
1 cup butter
1.2 cup sour milk (or buttermilk)
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
4-6 cups of flour for drop cookies or 6-8 cups for roll outs
Preheat oven to 325 degrees.
In large bowl, cream butter and sugar with an electric mixer.
Combine dry ingredients in a large bowl.
Add eggs one at a time to mixer.
Add milk and vanilla to mixer.
Slowly add dry ingredients to the mixer on medium- low speed until incorporated, scrapping sides if necessary.
Drop cookies on a cookie sheet and sprinkle with sugar or cinnamon if desired.
Bake until golden brown.
Chocolate Peanut butter Fudge
4 cups sugar
½ cup Hershey’s cocoa
1 Tbs vanilla
¼ Tsp salt
1 Tbs butter
1 1/3 cup milk
1 slice of cheese
Mix sugar, cocoa, salt and milk in a large pan over high heat.
When it boils cook it to soft ball stage, remove from heat,
Add cheese, vanilla, peanut butter, butter beat until smooth with wire whisk.
Pour into buttered dish.