Heirloom Recipes

Before Thanksgiving I helped my Nana bake for the holiday. Since she was expecting almost 30 people, there was a lot to do. As we prepared the treats I've enjoyed my whole life, I made copies of them with the intention of sharing them with Ava someday...and you today!

The first recipe I have is for Martha Washington Candy. I'm sure there are many variations on this, but here is Nana's version:

*3 cups chopped pecans
*7 ounces Angel Flake Coconut
*1 stick butter at room temperature
*1 can Eagle Brand Milk
*32 ounces (about 7.5 cups) powdered sugar
*1/4 pound Paraffin wax
*12 ounces chocolate chips

In a large bowl mix together pecans, coconut, butter, Eagle Brand Milk, powdered sugar. Form into 1 inch balls, and place on a cookie sheet lined with parchment paper. Once all of the dough has been formed into balls, cover cookie sheet with plastic wrap and chill in refrigerator. Meanwhile, combine chocolate chips and Paraffin wax in a double boiler until smooth and glossy. Dip candy balls into chocolate until completely covered. Return to parchment paper to set. Make sure to eat one before the company arrives, otherwise you may not get any!

The second recipe I have to share is my great grandmother's Old Fashioned Tea Cakes. These dense, not too sweet cookies are unbelievably wonderful with coffee.

*1 cups sugar
*1/2 cup real molasses
*2 eggs
*1/2 pound butter (yikes, I know...just don't make 'em too often)
*1/2 teaspoon baking soda
*1 /2 heaping teaspoon baking powder
*1/2 heaping teaspoon nutmeg
*1/2 heaping teaspoon cinnamon
*1/2 heaping teaspoon ground cloves
*1/3 cup buttermilk
*flour as needed

In a large mixing bowl, fill halfway with flour. Create a well in the middle of the bowl. Pour all ingredients into the hole. Mix all ingredients completely with hands. Form dough into small balls. Place on ungreased cookie sheets and cook at 350 degrees for 12 - 15 minutes.

The last recipe is for what we Raines grandkids call Nana Punch. It's 10 times better than any punch you've ever had...ever. Although I wouldn't serve this nectar of the gods at weddings, due to the staining-red hue.

*2 6 oz packages strawberry Jello
*3 cups sugar
*4 cups boiling water
*6 packages unsweetened red Kook Aid
*6 quarts cool water
*1 small bottle almond extract
*2 large cans pineapple juice
*1 12 oz frozen lemonade tube

*2 32 oz bottles Ginger Ale

Mix Jello, sugar, boiling water, Kool Aid, cool water, almond extract, pineapple juice, and lemonade tube together in a large, sealable container or pitcher. (If you're making this way ahead of time, you can put the mixture into gallon-size freezer bags.) Freeze until slushy. Pour Ginger Ale over punch mixture and serve. If you don't have a red mustache when you're finished, you haven't had enough!