Our Aunt Homie (Lahoma) owned and operated a sweet shoppe in Texas for most of her adult life. She was Daddy’s oldest sister and did she ever have a plethora of Family Recipes. When Daddy was born Aunt Homie was 12, he was the sixth child in this amazing family. She was uniquely one of a kind and so are her recipes! Here are a few of her sweets that are shared by our families and now shared with you.
PEACH COBBLER
Crust;
3 C. All-purpose flour
2 tsp Salt
1 C. Lard
½ – ¾ cup of cold water
8-10 pats of butter
Use a pastry cutter to mix salt and lard into flour. When you have pea sized pills add enough cold water to form a dough that can be rolled out and put into a baking dish. Let the dough rest well past the edges of the baking dish. Place pats of butter in the bottom.
Peach filling; In a saucepan combine and thicken
6 C. Sweet ripe peaches peeled and sliced
1 C. Sugar
¼ C. Butter
3 Tbsp All-purpose flour (for thickening)
Remove from heat and stir in;
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 Tbsp lemon juice
Pour filling into baking dish lined with your dough. Flip the dough that is resting over the edges of the baking dish onto the filling. Sprinkle with cinnamon and sugar. Bake at 425° until crust is brown, about 40 minutes. She said . . . “make ’em cold and bake ’em hot”
EGGNOG
Whisk 6 egg yolks and ½ C. sugar together and set to the side
In a saucepan; bring to a boil a mixture of
1 C. heavy whipping cream
2 C. whole milk
½ tsp nutmeg
Pinch of salt
Slowly in a small stream pour the milk mixture into the egg mixture whisking constantly. Mixture will slightly thicken. Whisk in ¼ tsp of vanilla, refrigerate, and serve cold with a cinnamon stick.
Mouth Watering!
Oooohhh I can taste it now. When our daughter was first married, she offered to get her in-laws and the present family some eggnog. When she returned to serve them . . . .and they tasted her eggnog they frowned and questioned her “what is this”? Evidently it is not uncommon to add another ingredient to this wonderful holiday drink and have yourself an “adult beverage”.
Did I say Cookies?
Here is another family recipe you will enjoy. I did not know until recently that you can make the same recipe of this cookie and have it turn out either soft and chewy or thin and crispy just by altering her ingredients slightly. Always use real butter. Salted or unsalted will work equally well for these recipes. She used what she had.
I remember her talking about years ago, during World War II when margarine came in a one-pound box and it was white. If you wanted it to resemble butter, you added a packet of yellow coloring that came with it. Sometimes you could just knead it together in a plastic bag. Sometimes they put it in a bowl, added the yellow coloring and stomped it? Some sort of press that smushed it all together.
CHEWY CHOCOLATE CHIP COOKIES
Cream together;
1 C. soft butter
1 C. brown sugar
2 large eggs
1 C. white sugar
1 tsp vanilla
In a separate bowl stir together
3 C. all purpose flour
½ tsp salt
1 tsp baking soda
Combine the cream mixture with the dry ingredients. Stir in 2 cups of chocolate chips. Drop onto a cookie sheet and bake at 350° for 10 minutes.
For thin crispy cookies you will want to add an extra ½ C. of butter and melt it for the creamy mixture. Drop the cookies into smaller dollops and press them with your spoon.
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T – 2/5/24
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