Happy Friday friends!
As you’re reading this, Jeff and I should be up in the air on the way back to California for yet another quick weekend. This time, however, the occasion isn’t quite as joyous.
About a month ago, my grandmother passed away after struggling for a year after having a stroke and then going down hill after a secondary stroke last month. Knowing how much discomfort she was in, we are all thankful that she’s in a better place now. I will always remember our shared love for musicals + literature + the time she yelled at me for stealing a deviled egg before Easter dinner. You know, the important things ;)
Unexpectedly, Jeff’s beloved grandmother also passed away about a week ago, so we’re still dealing with the shock of losing two very loved ones so close to each other and will be going home to celebrate both of their lives with our respective families in the same weekend.
It’s times like these where it is definitely difficult to be so far away from our family and makes you really think about priorities in life. Still, we’re grateful to be able to join everyone this weekend to share in the memories, grief, and love that these two people brought for us.
In remembrance, I wanted to share with you two of our grandmother’s favorite recipes as I was lucky enough to be handed down a set of family-favorite recipes by both.
First up, my grandma–Mona. As my mom recently wrote, her mother, my grandmother, was quick to embrace convenience foods. She could make a mean Hamburger Helper, and it was years before I realized you could make mashed potatoes without opening a box. Cheese meant Velveta.
Still, she knew how to make the perfect pie crust and one of her favorite homemade recipes–Plum Duff. My grandmother loved plumes and prunes, something I still haven’t quite been able to embrace–she even used to volunteer at the annual local Prune Festival!
So in honor of my grandma, here’s the family Plum Duff recipe, though I’m not sure I’ll be making it any time soon!
Beat well– 2 eggs
Blend in–1 cup sugar; 1/2 cup butter, melted
1 cup well-drained, cut-up pitted cooked prunes
Sift together and stir in: 1 cup sifted flour; 1/2 tsp. salt; 1 tsp. soda
Stir lightly, pour into well-greased mold. Fill only one-half full. Cover can with foil and place in kettle of hot water. Steam for one hour. Serve warm with foamy sauce (see below).
Beat 1 egg until foamy. Blend in 1/3 cup melted butter, 1 1/2 cups sifted confectioner’s sugar and 1 tsp. vanilla. Fold in 1 cup whipping cream, whipped stiff.
Second, Jeff’s grandma-Luanne. Jeff’s grandma loved to cook and would be in the kitchen for days leading up to a big party or dinner to ensure the perfect menu and preparations. Like my grandmother, she was stubborn in her tastes and definitely instilled a love for sweets in Jeff and subsequently, me!
This Doo Doo Drop recipe is actually inspired by hers and will be something we always have to trigger so many wonderful memories.
To the lives of both women who touched so many lives–you will be missed.