My mother loved to cook. That is to say, she loved to bake. Everyday meals were not her forte, but desserts and special occasions were her real love.
She had a real sweet tooth (which I inherited!), and so we had a dessert at every meal. Yes, even breakfast had something sweet and yummy.
Mother was well known for her homemade pies, especially apple. The crust was always crispy and golden. Daddy loved her apple pie with a slice of cheese on it. I think he learned that growing up in South Dakota.
Christmas was a big baking time. She would start in September, making cookies, candies, bars and pies. Everyone would get something – the mailman to the doctor’s office to the pharmacy to all the neighbors.
There was always something in the cookie jar and more stacked in the freezer, waiting for the right occasion. Mother never went to visit anyone empty-handed. That was her rule, “Never go out with a bare face or an empty hand.”
The one item that brings back the most memories of my childhood is Mother’s chocolate chip cookies. Just the aroma of the cookies baking makes me feel like a girl in her kitchen, helping her bake. I suddenly feel all warm and safe with a smile on my face, eager to see how the cookies turn out.
Then there is the joy of tasting the first warm cookie from the oven. That was always “cook’s treat” at Mother’s house.
My daughter feels the same about my chocolate chip cookies. When she takes a bite now, she closes her eyes and sighs, “Ah, my childhood in a cookie!”
Her son, Mac, says my chocolate chip cookies are the best. Little does he know he’s talking about Mother’s recipe, passed down through all these years.
And I bet his children and their children will say the same.
Peggy’s Chocolate Chip Cookies
- 2 1/4 C all purpose flour
- 1 C packed brown sugar
- 1 C Crisco
- 1 C white sugar
- 2 eggs
- 2 t vanilla
- 1 t soda
- 1 t salt
- 2 T water
- 12 oz. semisweet chips
Cream sugars and Crisco. Add eggs. Sift salt and soda with flour. Add to creamed mixture. Add water. Add chips by hand. Drop onto cookie sheet by spoonful . Bake at 350 degrees for 10 minutes. Cool on rack.