No One Who Cooks, Cooks Alone

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” Laurie Colwin

Shawn and I saw this quote framed at one of the booths at a local Farmers Market here in Tulsa a few months ago.  Immediately Shawn had me take a photo of it so we'd remember it.  After reading it over again I realized how true it is that even at our most solitary time in the kitchen, the foods we prepare have most likely been prepared before us, perhaps by our own Mother or Grandmother, and then tweaked from generation to generation, cook to cook.

I thought of my own Grandma, Grandma Stubbs.  Without doubt, we all have a Grandma that is or was the best at something.  My Grandma Stubbs made the absolute best lemon cake.  For years and years after her passing no one could find her recipe.   Then, not long ago I came across a plastic sugar bucket full of Grandma's handwritten recipes, including the recipe for her

.

 As if I'd just found out I'd won the lottery I called my Mom and sister to share the good news, and they took it as if I'd won it too.  In a small sense, I had, we had.  

Some days or weeks later I began to go through the recipes of Grandma's that I'd found, one at a time.  As I held each of the tattered index cards and loose sheets of paper smeared and stained with ingredients past, all written by her hand,  I very much longed to be with her.  I did not have the good fortune of knowing any of my Grandparents beyond my childhood.  I imagined what a time we'd have together in the kitchen.  Now a grown woman, I would share with Grandma my inherited love of baking and cooking.   A gentle feeling came over me as if she were there, watching me contemplate each of her recipes as I held them in my hands.  At that very moment, Laurie Colwin's words again came to mind: “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”   

For the past couple of months I've had three of Grandma Stubbs's handwritten recipes attached to a Victorian styled photo holder in my kitchen as a reminder of her, to me.  I chose these three to display primarily because they are representative of the season now upon us.  In the back is a classic recipe for Pecan Pie , at the center is her Pumpkin Pie recipe and at the front, a Pumpkin Ice Cream Pie recipe, which I'm sharing tonight, along with my own tweaked version for Egg Nog Ice Cream Pie, my own Ginger Graham pie crust recipe and my Butter Brandy Caramel Sauce.

Surrounded by her recipes I realize, I am not alone.  I am cooking with Grandma after all.  

Grandma Stubbs's Pumpkin Ice Cream Pie 

(makes two 9-10 inch pies)

1/2 Gallon Homemade or Store Bought Vanilla Ice Cream (when using store bought, use a quality ice cream...I like Blue Bell Homemade Vanilla best).

1 15 oz can Pumpkin

1 tsp. cinnamon

1/2 tsp nutmeg 

1/2 tsp salt

1 cup brown sugar

Use ice cream that is slightly softened as it will be easier to blend.  You can put it in the microwave for 20-40 seconds to soften if necessary.  Add all ingredients and blend until thoroughly mixed.  Divide ice cream and fill your cooled crusts.  

I usually have a little left and we eat it right then and there...soft serve style!

Nancy's Egg Nog Ice Cream 

1/2 Gallon Homemade or Store Bought Vanilla Ice Cream (when using store bought, use a quality ice cream...I like Blue Bell Homemade Vanilla best).

1 cup Egg Nog

1 tsp nutmeg

Use ice cream that is slightly softened as it will be easier to blend.  You can put it in the microwave for 20-40 seconds to soften if necessary.  Add all ingredients and blend until thoroughly mixed.  Divide ice cream and fill your cooled crusts.  Place in freezer for a few hours to overnight.  When you serve this you might set the pan in another pan of warm water or heat in the microwave about 15-20 seconds to slightly soften and make it easier to cut.
Drizzle with Butter Brandy (or Rum) Caramel Sauce and toasted pecans.

I made this a few days ago and layered 1/2 Egg Nog ice cream on top and 1/2 Pumpkin ice cream on the bottom.

I drizzled drenched my slice in my homemade Butter Brandy Caramel Sauce and topped it with toasted pecans.

Both the Pumpkin and Egg Nog ice creams are great served just as ice cream.  Here, I sprinkled a bit of the extra pie crust crumbs I baked off over the top.  

Nancy's Ginger Graham Pie Crust

(makes two 9-10 inch crusts)

15 Biscoff cookies  

15 Annas Ginger cookies

1 1/2 Cups Graham cracker crumbs

3/4 cup melted butter

1/3 Cup Brown Sugar

Process cookies in food processor to make fine crumbs.  Combine crumbs with brown sugar and gradually add melted butter.  Stir with a fork to blend.  Pat into a 9-10 inch pie pan and bake at 400 for 10-12 minutes.  Cool completely before filling.

The crust mixture will look like this before baking:

And after baking:

In case you're not familiar with Biscoff or Anna's cookies, here are pictures of the packaging to help you identify them in the store.  This made a really delicious crust that got rave reviews from my family.   You can always substitute graham crumbs in place of these and have a traditional Graham cracker crust...like Grandma Stubbs did.

Brandy Butter Caramel Sauce 

(enough for two pies and takes only a few minutes to make)

(optional...nicely compliments the Egg Nog and Pumpkin flavors and is impressive looking to drizzle atop each piece for serving company...personally I like to drink it or at the least smother my piece of pie in it)  

1 cup cream

1 1/2 cup brown sugar

4 tsp brandy (or rum)

1/2 cup butter

1 tsp vanilla

Heat cream in saucepan over low heat, stirring constantly so it does not scorch.  Add sugar; stir to dissolve.  Add remaining ingredients and cook for 5 minutes continually stirring.  Serve warm over ice cream pie.  Leftovers can be kept covered in the fridge and reheated in the microwave.

Thank you to all the Grandma's of the world, past and present.


Grandmas fully endorse saving money, so always check for some grocery coupons before shopping.

  

Joining:

Seasonal Sundays
Funky Junk Interiors
Savvy Souther Style
Stone Gable
Amaze Me Monday
Romantic Home
Farmhouse Friday
Sweets For Saturday
My Uncommon Slice of Suburbia
The Charm of Home
Friday Free For All
Mod Vintage Life
Showcase Sunday
Tidy Mom