“Memory Monday: Sopping the Bowl” (wherein you learn that my family’s taste for sweets was so voracious that we sometimes ate them “raw”)
“Advent Calendar Day 14: Fruitcake”
“Memory Monday: I’ll Have Mine with Sugar”
This last post reveals how truly absolute my family’s addiction to sugar was. I mean, a family where major breakfast selections are cinnamon toast and peanut butter with syrup - that’s ... extreme.
There is even a post dedicate to a sweet drink: “Memory Monday: Iced Tea.” My entry for the GeneaBloggers Cookbook is a supercharged combo of fudge and oatmeal cookies called simply “Snack Bars.” Maybe I should just call this blog “Greta’s Genealogy and Sweets Bog.”
The sweet tooth was inherited from my father, and his was ferocious. Or, come to think of it, part of it might have come from my mother’s mother (“Grandma Moore, Banana Pudding, and the Telephone: An Evening of Terror”). Even my brother had a weakness for sugar cookies that landed him in the humiliating situation of having to ingratiate himself with his little sister (me - see "I'll Have Mine with Sugar" above).
As I have gotten older, the need for a high sugar content has leveled off somewhat, and my tastes have shifted toward subtle/subdued rather than rich. Even so, there are a few sinful, luscious, and adipose-adding items that are still irresistible: my Aunt Rene’s Candy Balls, my mother’s Easy No-Cook Divinity, and my Ho Ho Cake (adapted from a recipe given to me by a friend at church). Here are the recipes:
Mix together 1 stick oleo, 1 can Eagle milk, 2 boxes powdered sugar, 2 cans coconut, 4 c. pecans; chill 2 hrs. Take out & roll into balls. Rechill. Melt in double boiler 2 packages chocolate chips, ¼ lb. paraffin. Stick toothpicks into balls & dip them into hot chocolate. Rechill. Dip them over as long as there is any chocolate left. For variety, dip balls into cherry juice before dipping in chocolate.
Easy No-Cook Divinity
In small mixer bowl, combine frosting mix (Fluffy white Betty Crocker dry mix), 1/3 cup corn syrup, 1 teaspoon vanilla, and 1/2 cup boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl; on low speed, blend in 1 lb. confectioner’s sugar gradually. Stir in 1 cup nuts. Drop mixture by teaspoonsful onto waxed paper. When outside of candies seem firm, turn over. Allow to dry 12 hours or overnight. Store candies in airtight container. Makes 5 to 6 dozen candies.
Ho Ho Cake
1 box German Chocolate Cake mix (pudding in the mix)
1 bar Baker’s German Chocolate, melted and slightly cooled
8 oz. sour cream
1/3 C. oil
1 C. water
6 oz. chocolate chips
Mix cake mix, chocolate, sour cream, oil, and water together. Mix well. Stir in chocolate chips. Pour into greased and floured pan (I use a 13x8 glass pan). Bake for 30-40 minutes at 350 degrees. (I leave it in the pan.) Cool completely.
5 Talespoons flour
1 8-oz. stick butter, softened
1/2 C. Crisco shortening
1-1/4 C. milk
1 teaspoon vanilla
1 C. granulated sugar
Cook flour and milk in pan until thick. Let cool. Place in mixer bowl with softened butter, vanilla, Crisco, and sugar. Beat on high until light and fluffy, about 8 to 10 minutes. Spread evenly over cooled cake to about 1/4 inch from edge of pan. Chill.
4-1/2 squares (1 ounce each) unsweetened chocolate
1-1/2 sticks (12 ounces) butter
2 teaspoons vanilla
2-1/4 cups powdered sugar
6 Tablespoons light cream
1/8 teaspoon salt
Melt 1-1/2 sticks butter and chocolate. Let cool. Add vanilla and salt to it in mixer bowl. Heat cream slightly, add, and beat. Add powdered sugar gradually. Beat until smooth; don’t let it get lumpy. Spread evenly over filling.
Keep cake refrigerated.
This Memory Monday was written in response to a prompt from Amy Coffin’s 52 Weeks of Personal Genealogy & History:
Week 13: Sweets. What was your favorite childhood candy or dessert? Have your tastes changed since then? What satisfies your sweet tooth today?