In Your Handwriting

We blog, text, and email our recipes to family and friends. But, there’s nothing like a hand-written recipe. Mom didn’t have a computer way back when. She used pretty little recipe cards with her unique and familiar cursive.

The Internet has made finding recipes easy and quick. But, take the time to write some of your family favorites down on paper for your kids…in your own handwriting. It’s all part of the memory.

I just made mom’s fudge from her well-worn recipe card.  She made it every year at Christmas. Her directions are vague and the jar sizes don’t exist anymore. But I get it as close as I can every Christmas season.

A Family Christmas Gift to Cherish: Scan a cherished, hand-written family recipe and print it on iron-on transfer paper for fabric. (Available from Michaels, Walmart and craft stores.) Follow the directions on the package to iron on your family recipe on an apron. Plain colored aprons can be purchased at Bed, Bath and Beyond and similar stores.

Mom’s Peanut Butter Fudge
From the kitchen of Lois Garneau

  • 1 box confectioner’s sugar (1 pound or 4 cups)
  • 3/4 stick margarine (no butter, seriously, use Parkay margarine)
  • 1/2 cup milk (any kind will do, I used skim)
  • 1 twelve-ounce jar of peanut butter (about 1-1/2 cups)
  • 1 nine-ounce jar of marshmallow cream (closest I could find is 7.5 ounces)

DIRECTIONS

In saucepan, mix confectioner’s sugar, margarine and milk. Cook and stir for about 6-1/2 minutes until it boils. It should be at the candy soft ball stage.

Add peanut butter and marshmallow cream. Beat by hand, Pour into square pan. Cool and cut.

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I’ll Fudge a Little for Valentine’s Day

A few years before mom died I asked her if she would make me some of her peanut butter fudge. I lived 1,000 miles away so that meant not only making it, but packing and shipping it. At the time, her illness was starting to take its toll and she sounded worn out. But she made the fudge and shipped it to me. That was the last time I had mom’s fudge made by her. But, the recipe and memories live on.

I planned to make mom’s peanut butter fudge for Christmas, but time got away from me. I have all the ingredients, so why not make it for Valentine’s Day? I added a little chocolate to top it off for the occasion.

Caveat

Mom's recipe card

Mom’s recipe card

Here’s mom’s recipe in her handwriting. Note that the 9-ounce jars of marshmallow cream or 12-ounce jars of peanut butter don’t exist anymore. Consider the recipe a guideline, not an exact science. You’re going to have to fudge it on the fudge.

Mom’s terminology is amusing. When was the last time you heard of oleo? And her instructions to “remove from fire” is classic. Julia Child often said this very phrase. (I know because I’ve read every book written about and by Julia).

Everyone who tastes mom’s fudge claims it’s the best peanut butter fudge they have ever eaten. It’s not a family secret, so spread the love and make some fudge.

Mom’s Peanut Butter Fudge
From the kitchen of Lois Garneau

  • 1 box confectioner’s sugar (1 pound or 3 cups)
  • 3/4 stick margarine (no butter)
  • 1/2 cup milk (any kind will do, I used skim)
  • 1 twelve-ounce jar of peanut butter (about 1-1/2 cups)
  • 1 nine-ounce jar of marshmallow cream (closest I could find is 7.5 ounces)

DIRECTIONS

In saucepan, mix confectioner’s sugar, margarine and milk. Cook and stir for about 6-1/2 minutes until it boils. It should be at the candy soft ball stage.

Add peanut butter and marshmallow cream. Beat by hand, Pour into square pan. Cool and cut.