by Marianne Christy
The past couple weeks, the seniors participating in the SHARP program have been sharing their fond Christmas memories during their Wednesday gatherings.
Their memories are reflective of the simpler times in which they were raised; most of them, not surprisingly, are related to food.
Whether it was a piece of fruit, a special pie, a holiday feast of foods that only graced the table once a year, or even blood pudding…all expressed gratitude for what they had.
In time they created their own food traditions and continue to share them today with their children, grandchildren, great grandchildren, and now…our readers!
The following featured recipes were submitted by Dorothy Walker, and Marlene Thibado.
Dorothy said she learned to bake the cream puffs as a 10-year-old girl living on her parent’s farm.
Making the treat is a tradition she has carried with her from the time she was a young bride to present day.
Marlene has enjoyed the fruit salad since she was a little girl and said it continues to be a staple on her family holiday table.
Behind every tradition is a story to be told…
Cream Puffs by Dorothy Walker
Ingredients for shell:
1/2 cup butter
1 cup boiling water
1 cup flour
4 eggs
Ingredients for chocolate sauce:
3 Tbsp. cocoa powder
1 cup sugar
3 Tbsp. butter
1/2 cup boiling water
dash of salt
Directions:
Heat butter and water to boiling point and add flour all at once. Stir vigorously. When mixed, remove from heat. Add unbeaten eggs, one at a time, until thoroughly mixed. Drop by spoonfuls on buttered baking tin 10” apart. Shape into a circle with spoon, having mixture slightly piled in the middle. Bake at 350° for 30 minutes. Remove from oven and make a cut in each large enough to fill with whipped cream. When cooled fill with whipped cream.
For chocolate sauce: Combine ingredients in saucepan. Stir and cook over low heat until smooth (approximately 12 minutes). Remove from heat and add one teaspoon of vanilla.
Pour hot chocolate sauce over top of cream puffs.
Tapioca Fruit Salad by Marlene Thibado
Ingredients:1/2 cup minute tapioca
1 small package instant vanilla pudding
1 small package orange Jello
2 small cans mandarin oranges OR one 16 oz. can mixed fruit, drained
1 (20 oz.) can chunk pineapple, drained (better if you use fresh pineapple)
12 maraschino cherries, quartered
1 – 8 oz. container Cool Whip
Directions:
In a large bowl, combine tapioca, pudding mix and Jello. Mix well. Boil 3 cups water and pour over mixture. Stir well and let stand until it starts to thicken. Then add fruits and Cool Whip, mixing well. Refrigerate.