A recipe for memories

My fondest memories of my grandmother are of helping her in the kitchen. My mother and grandmother are both excellent cooks, making everything from scratch when I was younger. It is because of them that I love to cook, and eat, so much.

S&HstampI remember times when my grandmother would buy a large bag of green “snap” beans at the local grocery store. We had a Publix not far from us where she did all her shopping, back when they had the old S&H Green Stamps. Remember those? I still remember the taste of the stamps when I had to lick them to put them in the collector books for her. /bleh Never thought that would be a fond memory.

We would wash the beans then split them up into two bowls. My grandmother and I would sit with a third, larger bowl between us and snap the tips off the beans while we talked, and laughed, or  just sat quietly enjoying each other’s company. I remember the crisp “pop” of the beans as I snapped each one. How the smells of soil and fresh sunshine released from each one, like there was a tiny little earth spirit inside.

There are two recipes that stick out in my mind that my grandmother used to make. One being homemade, hand-cut egg noodles, which is another story I promise to tell, and Cherry Dump Cake though I think that was actually my mother’s recipe. I do not have her recipe in front of me but I will make that one of our next baking projects. In the meantime, another favorite…


Blackberry Crisp

Part 1:
4 cups of blackberries (or other berries)
1/4 cups of brown sugar*
3 tbsp. flour
1/2 tsp. cinnamon

Part 2:
1/2 cup of flour
1/2 cup of oatmeal, uncooked
1/2 cup of brown sugar*
1/4 cup of granulated sugar
1/2 cup of butter


When we combined the dry ingredients we added a bit of powdered ginger.

We personally do not use nuts due to allergies, but nuts are optional. If you want to add nuts, 1/4 cup of pecans are suggested.

Part 1:
Mix the blackberries, brown sugar*, flour and cinnamon in a nine (9) inch square pan.

Part 2:
Cut the butter into the dry ingredients and put the topping on your blackberry mixture.


If you are adding nuts, you sprinkle them on top now.

Bake at 375 degrees for 30 minutes. You want your end result to be bubbly and slightly brown…

IMPORTANT: If you are using a glass/Pyrex dish, do NOT exceed 350 degrees, ever. I cannot stress this enough. Also, for glass pans, the time becomes roughly 45 minutes (keep reading).

Serves eight (8) people, technically…or four with ice cream.  LOL

*Upon gathering the ingredients I discovered that we did not have the brown sugar. We have house elves who enjoy oatmeal and apparently one of them did not remember to tell me he had used all of my brown sugar. So, having already cut open the bag of blackberries, and having promised my girl we would make it, I took a chance and substituted granulated sugar then added a bit of vanilla to it when I cut in the butter.


At 30 minutes the berries were bubbly but the topping had not yet browned.  The smell was killing us, it was sooo yummy. Must wait for the guys…

After another 15 minutes did the trick and you can listen to the wonderful bubble on my channel on YouTube. The guys had fabulous timing; they arrived just as it had cooled off enough to eat…


After their eyes finished rolling out of their heads, and words like “Outstanding” and “Omg that’s evil…” flowed from their lips, an inch off the entire side of the crisp half gone already, Logan decided we had to have vanilla ice cream and left. Guess we did it right.

This recipe’s source: Cooks.com

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