Today Grams and I completed our sixteenth and seventeenth recipes from the Ahlden Family Cookbook. This is really just a small dent in the dessert section of the book, and not even a touch at any of the other food categories. Since all of our products were eaten shortly after their completion, we really don’t have anything tangible to show for our time and work. The only record of Grams and me baking together this summer exists in this blog. The first dessert was made for an Ahlden family 4th of July gathering, and our last dessert was made to share with friends as I move myself back to college. All of our experiences took place within a short six week period. Although seventeen new recipes may not sound like a lot, put in perspective that this averages out to two or three baking sessions each week.
The truth is, I began this project and blog as an activity and source of company for Grams each week. At this point in her life, all she really desires is someone to share time with, even if it is just baking cookies or folding laundry. I figured all I would get from baking with Grams was a few more family stories and five extra pounds to squeeze into my jeans every morning. As expected, I did get the new stories and the pounds. Over time, I might forget some of those stories and I am hoping to exercise off the cookie belly. I’ve realized that what I really got from this time with Grams is something much more. She has always been my Grams and will always be my Grams, but now I see her in so many different lights. Over these past few weeks, I have had the opportunity to see her as a young teen in love with Francis, mother to six, neighbor and friend, Christian believer, and grandmother and great-grandmother to fifty. She is everything that I want to be as I mature into a woman. Every time I think about Grams becoming a widow at 36 and raising six young children on her own, I am awe struck at her constant gentleness and patience. She could have easily become bitter and angry with God and the world. Instead, her life circumstances only enhanced her and strengthened her gentle and kind spirit.
Grams and I made two of the recipes from the Ahlden Family Cookbook today. I wanted to make something that I could share with my friends during our first few days back at school. Grams and I chose to make Aunt Jan’s So-Easy Sugar Cookie Bars. I knew these would be a hit because they are one of the desserts that Aunt Jan always makes for the niece’s Christmas dinner. I thought this would be the perfect time for us to also try Aunt Naoma’s White Frosting recipe. Grams agreed that we could make some of the bars with frosting and some without. That way, people could choose which ever kind they prefer. So-Easy Sugar Cookie Bars, with or without frosting, don’t need refrigeration, and they are very easy to transport. They were the perfect dessert to take with me back to college. While me and Grams were talking and baking, I thought about what I learned from our baking this summer. It goes without saying that I learned so many things about Grams and have countless memories that I will forever cherish. I realized early in our summer that I still have so much to learn before being a woman, wife, and mother. Luckily, I had Grams as an understanding and patient teacher. The following are just a few of the things that I learned during Grams’ and my baking experience this summer.
1. Make a detailed grocery list before going to the supermarket. If you don’t, you will most likely be making a return trip because you got the wrong thing or not enough.
2. My gracious dad can be sweet talked through sweet treats. If there is something I want or need, it is best to prepare a dessert to give him right before I make my request.
3. A 15 x 10 x 1 inch pan is called a jelly roll pan.
4. I may be 22 years old, but I still need my momma’s advice on everything from baking, to boys, to clothes and shoes.
5. A rolling boil is a boil that is SUPER hot. I learned this from Googling the term and watching a YouTube video on the technique.
6. Baking requires multi-tasking and multiple sets of hands.
7. 9 times out of 10 Grams will wear the same pink T-shirt.
8. It is expensive and time consuming to bake. (Thank you dad, for your assistance in the $$$ department)
9. It is better to melt chocolate on the stove than in the microwave. I burned several dishes of chocolate before relenting to the fact that I might as well take the extra time and use a saucepan.
10. I still have a lot to learn in the kitchen before I can feed a hungry husband and a table full of kids.
The sugar cookie bars turned out good with and without frosting. Grams commented that these were great because you don’t have to make them into balls. Making dough balls is messy and takes a lot of time. This is good for Grams and I because we have noticed that our cookie dough balls aren’t size and shape consistent. As with all desserts we have made, Grams concluded these would be great to take to our next family gathering. Both the cookie bars and the frosting were very easy and didn’t take much time. This was a blessing since I have been running around frantically trying to get everything ready for school to begin. There is still so much to do before I leave, but of course, spending time with Grams takes top priority.
I want to take a moment to sincerely thank anyone who is reading this. In the beginning I imagined my mom and maybe a few cousins would take the time to check the blog now and then. I have heard from friends, family, and strangers who I never expected to follow Grams’ and my baking journey. This experience proved to be more rewarding than I could have ever predicted. I hope that all of you have enjoyed your opportunity to grow closer to Grams and I, and perhaps you even added a new dessert to your recipe books. I am honored to have shared this with you.
Although this is the last blog for a while, Grams and my goal to bake our way through the dessert section of the Ahlden Family Cookbook is certainly not over. We have only made it through about half of the recipes, and I fully intend to bake the rest of the recipes in the book. In fact, Grams and I have been saving some of them for specific holidays and seasons. I will continue to blog about each recipe we do, so be sure to check back periodically and see what Grams and I have been baking. Most likely our baking will be done of school breaks, so make sure you read the blog around holidays.
Finally, I need to thank my mom and dad, the fabulous Kevin and Lori Johnson, for allowing me to do this project this summer. Most parents would have forced their kid to get a part-time summer job, but my mom and dad understand that family is more important than earning a few extra bucks. I wouldn’t trade any amount of money for the time I had with Grams.
This has truly been a SWEET summer.
So-Easy Sugar Cookie Bars – Jan (Ahlden) Schuette Recipe
¾ cup sugar 1 ½ cup flour
1/3 cup butter softened 1 ½ t. baking powder
1/3 cup oil ¼ t. salt
1 T. milk 1 T. colored sugar
1-2 t. almond extract
1 egg
Preheat oven at 375 degrees. Combine sugar, butter, oil, milk, almond extract, and egg. Beat until light and fluffy. Add dry ingredients (except for colored sugar.) Mix well. Spread in 15x10x1 (jelly roll) baking pan.
Sprinkle with colored sugar.
Bake at 375 for 10-12 minutes or until lightly golden brown.
Cool 5 minutes. Cut into 48 cookies.
Note from Jan: These are so fast and easy- great anytime of the year!
Wonderful White Frosting – Naoma Ahlden Recipe
2 cups powdered sugar 2 T. flour
¼ cup Crisco ¼ cup butter
1/3 t. salt 2 T. Milk
1 egg white beaten
Butter and egg white works best at room temperature, beat all ingredients together with mixer 5-10 minutes.
Note from Naoma: This is a frosting recipe I have used for a long time. I always use this for cupcakes I make, and I feel that it tastes best when refrigerated. Some people do not like using eggs that are not cooked in recipes, but since only the egg white is used, and of course the freshest, I have never had a problem.
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