Grandma's Cookin'

Both my grandmothers loved to cook. Each one had signature recipes that were passed down to the rest of us.

These two I'm sharing because I'd forgotten about one, then the other. If I share them now, they won't be forgotten forever.

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My maternal grandmother, Opal Quesenberry (aka Nonnie), was from the American South (Appalachia). Last year (or year before), my daughter read, then watched The Help. She was intrigued by this entirely alien culture. I had to explain how a few things were endemic to Southern culture. She asked about a chocolate pie. That was when I realised I'd been neglectful in a few vital things. "Your great-grandma has a chocolate pie recipe." "Does she? Why didn't I know about it?" It's one thing to let the attitudes of racism die out for the next generation, but one must never forget to pass on the chocolate pie recipe!!

Now, Nonnie's recipe lacks the special ingredient that makes Minnie's pie so special. However, should you feel the need, you could adapt the recipe to include it.

Nonnie loved her flowers.

Here's the recipe in her own hand.

Here, I've translated it for you:

Nonnie's Best Chocolate Pie

3/4 c white sugar

3 T cornstarch (corn flour for you Aussies)

3 T cocoa powder

2 c sweet milk

3 egg yolks. (You can save the whites to make a meringue topping for the pie, or you can save them for the recipe below.)

1/4 c butter (not margarine)

1 T vanilla essence

1 pie crust, blind-baked  (I recommend a traditional flaky Crisco Pie Crust. Aussies: I recommend using Copha or Mastafry in place of Crisco.) 

Sift together sugar, cornstarch and cocoa powder into a double boiler.  Stir in a few tablespoons of your milk to make a paste.  Bean in the egg yolks with a whisk.  Slowly add in the rest of the milk, whisking to ensure there are no lumps.  Cook over low heat in double boiler, whisking regularly to ensure no lumps as mixture thickens.  Once thick, add butter and vanilla and mix in well. Pour into a baked pie crust. Refrigerate at least two hours. Top with meringue or whipped cream.

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My paternal grandmother Beverly Wessman had a cookie jar she kept full of homemade cookies. My favourite were these crunchy, fluffy pink ones. We called them "Jello cookies" in our ignorance. Later I learned they were meringues. Also later, I learned that meringues traditionally did not have chocolate chips in them. Beverly's did.

They're so easy to make. I am flabbergasted that I completely failed to include these delightful little puffs of deliciousness into my daughters' culinary history.  Today I have rectified that, much to their surprise and pleasure.

Beverly, with my Aunt Ann.

ETA: See the comments for a link to Beverly's original recipe (including the story of origin).

Grandma Beverly's Pink Meringue Cookies

3 egg whites

pinch salt

1 package (approx 85g) Strawberry Jello (Aussies: Aeroplane Jelly) (Really, you can do any flavour you wish.)

2/3 c caster sugar

1/2 c chocolate chips

Preheat oven to 120C(240F).  Whip up egg whites and pinch salt until soft peaks form.  Meanwhile, blend Jello and caster sugar together.  While mixer is still whipping, add sugar mix by the spoonful until fully incorporated into egg whites.  Whip a few minute longer until stiff peaks form.  Fold in chocolate chips.  Spoon meringue mixture onto a paper-lined baking tray.  Place tray in oven. Immediately reduce over to 100C(200F).  Bake meringues 90 minutes. Turn off oven, let meringues cool completely in oven.

Meringues are best stored in an airtight container, assuming they last that long. They often don't. Today's batch didn't.

Note: don't go out and buy caster sugar if you don't use it regularly. Caster sugar is often preferred in recipes for its easy dissolv-ability.  You can make your own caster sugar from granulated sugar by putting it in a dry blender and blitzing it for a few seconds, no longer. If you blitz it too long, you end up with powdered sugar.

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Her Grace reminds you to pass on your recipes.