Mother’s Day Favorites from Favorite Moms

4 May, 2006 (15:54)

RECIPES: Beth’s Hawaiian Delight Fruit Salad, Grace’s Fresh Pack Dill Pickles, Phoebe’s Taffy Candy, Toots’ Spice Nut Cake

By Rae Udy

It seems like all mothers have a unique dish saved for special occasions and the favorite treat becomes a family tradition. Here are some recipe favorites from some of my favorite moms who deserve a Happy Mother’ Day.

(My mom, Elizabeth K. White, Ogden, Utah)
1 16 ounce can fruit cocktail, packed in juice
1 six-ounce can pineapple chunks, packed in juice
1 four-ounce can Mandarin oranges
1 red apple, cored and sliced thin
1 green apple, cored and sliced thin
2 bananas, peeled and sliced
Juice of one lemon
1 small container low-fat Cool Whip or low-fat vanilla yogurt
¼ (one-quarter) cup finely chopped walnuts
¼ (one-quarter) cup shredded unsweetened coconut
Drain canned fruit and reserve juice for another recipe or add to punch. Combine in serving bowl. Just before serving, quickly slice apples and bananas into bowl and sprinkle with lemon juice. Toss gently. Add Cool Whip, nuts and coconut and fold in until mixed well. Serve immediately to eight.

(Mother-in-law, Grace Weese, Orient, Iowa)
2 cups white vinegar
6 cups water
½ (one-half) cup canning salt
4 quarts fresh cucumbers
1 teaspoon celery seeds
4 bay leaves
4 garlic cloves, peeled
Bring vinegar, water and salt to boil in a medium saucepan. Wash cucumbers but do not peel. Cut in half lengthwise and pack into sterilized wide-mouth canning jars. To each quart add: one-quarter teaspoon celery seed, one bay leaf and one clove garlic. Pour boiling vinegar mixture over cucumbers leaving one-half inch space between liquid and top of jar. Wipe mouth of jar clean. Place new seal and lid on jar and twist until tight. Cool on counter and the jars should seal themselves with a popping sound. Place in the refrigerator and use within six weeks. Yields four quarts.

(Paternal Grandma, Phoebe Udy, Plymouth, Utah)
2 cups sugar
¾ (three-quarter) cups white vinegar
¼ (one-quarter) cup water
1 Tablespoon butter
Combine in large saucepan and stir until sugar is dissolved over medium heat. Boil all ingredients until it forms a firm ball when dropped in cold water. This is the secret, if you don’t cook it long enough it won’t set up when you stretch it, and if you cook it too long it will be brittle. Pour into a buttered baking pan to cool. Start stretching with buttered hands as soon as its cool enough to handle. Stretch candy until it is real white and creamy. Form into a long rope shape and lay out on lightly floured clean dish cloth. While taffy is still warm, make small cuts to form bite size pieces. When completely cool break where cuts are and store in airtight container. Yields about one pound.

(Maternal Grandmother, Elizabeth ‘Toots’ Kent, Malad City, Idaho)
2 cups unbleached white flour
1 cup brown sugar
2 teaspoons baking powder
½ (one-half) teaspoon salt
1 teaspoon baking soda
1 teaspoon each: ground cinnamon, cloves and allspice
½ (one-half) cup corn oil
11/2 (one and one-half) cups buttermilk
3 eggs
½ (one-half) cup chopped walnuts
2 Tablespoons uncooked oatmeal
¼ (one-quarter) cup brown sugar
½ (one-half) teaspoon cinnamon
¼ (one-quarter) teaspoon allspice
In a large mixing bowl, combine flour, sugar, baking powder, salt, baking soda and spices and mix well. In a small bowl, beat oil, buttermilk and eggs with a wire whisk until light and fluffy. Add all at once to flour mixture and using the whisk, beat until smooth, about two minutes. Stir in nuts. Pour into lightly buttered and floured 13 by nine inch baking pan. In a small bowl make topping with oatmeal, sugar and spices. Sprinkle over batter. Bake for 35 to 40 minutes in a preheated 350 degree oven. Remove from oven when golden brown and toothpick inserted in center comes out clean. Serve warm or cold with a mound of low-fat whipped topping. Serves 12.

Posted in Canning for the Vegetarian, Salad and Salad Dressings, Vegan and Vegetarian Side Dishes, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Holiday Menus

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