An unusual find

Last night, I was making spaghetti sauce using Kevin's mom's famous recipe. It always tickles me to be able to use a special family recipe over one I find in a cookbook or online. I'm sentimental like that, I guess. It got me thinking about some of my mom's famous recipes that unfortunately she took with her to her grave, particularly her famous macaroni and cheese. My mom and I used to email back and forth all the time and I have email archived all the way from 2004! So on a whim, I decided to search my email to see if for some crazy reason she may have emailed the recipe to me somewhere along the way.

And.....unfortunately, I couldn't find it. 

But what I did find was a document my mom had emailed me in 2008 containing some other famous recipes my great grandma had passed down to her. She told me they were used for generations and were very, very old. How cool is that? Now, some of these I can't eat as written due to my gluten intolerance but I think it's awesome I found them just as well. And if I ever did want to make them, I could probably alter them to be gluten free one way or another.

The one that particularly excited me was the blackberry pie recipe. My mom used to talk about the fond memories she had spending summers at a lake house in Washington where she would water ski and help her grandma bake famous blackberry pies. I never even realized I had this recipe in my possession all this time. I also remember the sausage fondue recipe as something my grandma would fix every Christmas eve for us to eat on Christmas morning. I'm excited that now I'll have the opportunity for that tradition to live on with our future children. Here are a few recipes that I will share with you!

Blackberry Pie
2 crust 8” pie shell

½ - 1 c sugar

2 Tbsp cornstarch

1/8 tsp salt

3 c fresh berries

1 Tbsp butter

Preheat oven to 450 degrees.  Fix berries in pie shell and top with mixture of sugar cornstarch and salt.  Dot with butter.  Cover with top crust and bake for 10 minutes.  Reduce heat to 350 degrees and bake for 30 minutes more.

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Auntie Margaret’s Fudge

4 ½ c sugar

1 c milk

1 ½ c butter

1 tsp vanilla

1 lb Hershey Bars

1 jar marshmallow cream

1 c nuts

12 oz pkg chocolate chips

Combine sugar, milk and butter.  Boil 5 minutes stirring constantly.  Add vanilla and pour over Hershey bars, marshmallows, nuts, and chocolate chips.  Stir until melted and pour into pan.  Refrigerate. 

Makes 5 lbs of fudge.

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Grandma's Sausage Fondue (Christmas breakfast casserole)

8 slices bread – cubed

2 c sharp cheese

1 ½  link sausage

6 eggs

2 ½ c milk

¾ tsp dry mustard

1 can cream of mushroom soup

½ c milk

Cook sausage and cut into small pieces.  Drain well.  Into a 13x9 inch greased pan spread the bread.  Layer sausage over cheese.  Beat eggs, 2 ½ cups milk and dry mustard.  Pour over above.  Put into refrigerator and let set overnight.  The next morning, mix soup and ½ cup milk; pour over above.

Bake at 300 degrees for 1 ½ hour.

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And as far as these snowflakes go, the shipping tank is leaving Texas today and heading for the donor lab. It will arrive tomorrow. T minus three days until these snowflakes arrive!!!!!!!!