Grandma Ollie Jane is my mother's mother: a strong Southern farm wife who was never particularly known for her culinary skills. In later years, and NOT in her hearing, the family joke was that it was a wonder she hadn't ever accidentally given her husband food poisoning, as she was wont to leave food out for hours after a meal and/or to cook meat to the consistency of a hockey puck. She could make a mean scratch biscuit though, and I rue the fact that I never did quite get the knack for making them.
I have pulled a number of recipes to try out this year and to preserve. Although she's been gone awhile now, I'm hoping to hear her voice in my ear, and her hand on my elbow as I try these out and make my own culinary discoveries about cooking and baking, and being her granddaughter.
The one thing I've already discovered in transcribing some of these recipes is that a LOT of information was never put down on the cards. Some knowledge is assumed. Pan sizes, cooking times, temperatures, and other things are often left off. I'll be making notes as I go along, and have already warned friends, family, and colleagues that they are going to be my taste testers.
Easy Apple Cake
2 cups diced peeled apples (I used Fuji's, most likely NOT what Ollie would have used)
1 cup sugar (white)
1/4 cup oil (I used olive oil)
1 cup flour (all-purpose)
1 tsp soda (baking)
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
1 egg beaten
1/2 cup chopped nuts (optional)
Bake 350 degrees
I used an 8x8x2 pan, baking in a pre-heated oven for about 25-35 minutes -- until the center looked firm, and a knife came out almost clean.
I mixed the apples, sugar and oil together, and then added all the dry ingredients. The vanilla and beaten eggs were then added to the batter. I left the nuts out.
It's a VERY moist cake that got eaten in less that 30 minutes in the office.
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