Recipes & Memories

Recipes are one way food traditions are passed from generation to generation. Through recipes we remember those who have cooked for us, nourished us, provided for us. Recipes remind us of their cooks. This is true for these four Oklahomans, who share the unique memories associated with recipes that are near to their hearts. 

Recipes & Memories

Chocolate Chip Oatmeal Cookies

Doris Stovall - Northwestern Electric Cooperative

“My mother undoubtedly did as much cooking as any homemaker in the state of Oklahoma. She raised 11 children. We had three meals a day. Our table was always loaded with a variety and an abundance of good food. Most of it was produced on the farm where we lived,” Doris Stovall, a Northwestern Electric Cooperative member, says. “As school children, our lunch box always contained cookies. When mom got her first cookbook, she treasured it almost as much as her Bible. Her special chocolate chip cookies were a family favorite for years.”

Yields approximately 3 dozen cookies
Chocolate Chip Oatmeal Cookies

Ingredients

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1/4 cup water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
1 cup chocolate chips
1/2 cup chopped nuts

Directions

Preheat the oven to 375°F. In a medium bowl, cream together the shortening and sugars. Stir in the eggs, water and vanilla. In a small bowl, sift together flour, baking soda and salt. Fold dry ingredients into wet ingredients and mix until smooth. Fold in the oats, chocolate chips and nuts. Form batter into 1 1/2-inch balls and arrange on a greased baking sheet. Bake for 10 to 12 minutes or until golden.




Crustless Cranberry Pie

Gwen Foley - East Central Oklahoma Electric Cooperative

Yields 1 Pie
Crustless Cranberry Pie

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1 cup chopped pecans
1/2 cup butter, melted
3 eggs, beaten
1 teaspoon almond extract

Directions

Preheat the oven to 350°F. Grease a 10-inch pie pan. In a medium bowl, combine the flour, sugar and salt. Add the cranberries and nuts and toss to coat. Stir in the butter, eggs and almond extract. (Mixture will be thick). Spread the batter into the greased pan. Bake 40 minutes or until a toothpick inserted in the middle comes out clean. Serve warm with whipped cream or ice cream. Pie is also very good cold.




Unstuffed Cabbage

Deborah Lesley 

Yields 8 Servings
Unstuffed Cabbage

Ingredients

1 1/2 pounds ground beef or sausage (or a mixture)
1 medium onion, chopped
3 cloves garlic, minced
2 cups water
1 1/2 teaspoons parsley
1 teaspoon oregano
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon sugar
28-ounce can diced tomatoes
10-ounce can tomato soup
6-ounce can tomato paste
1 head cabbage, chopped into 1 1/2-inch squares
1/2 cup uncooked rice

Directions

In a large pot, cook the meat until no longer pink; drain fat. Stir in onions and garlic and cook for about 4 minutes. Stir in water, parsley, oregano, salt, pepper, sugar, tomatoes, tomato soup, and tomato paste; simmer 5 minutes. Stir in the cabbage and additional water (if mixture is too thick). Simmer, covered, for about 40 mintues. Add uncooked rice and cook until tender.




Mother's Chocolate Pie

Catharine Simpson - Oklahoma Electric Cooperative

Yields 1 Pie
Mother's Chocolate Pie

Ingredients

1/4 cup all-purpose flour
1 cup granulated sugar
3 tablespoons cocoa powder
1 egg, beaten
1 cup milk
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Pinch of salt
8-inch pie crust, baked

Directions

In a medium saucepan, whisk together the flour, sugar and cocoa. Add the egg and milk and cook, stirring constantly until the mixture thickens. Remove from heat and stir in the butter, vanilla and salt. Pour into a pie shell and chill completely before serving.




Grandma's Carrot Cookies

Phyllis Stutzman - CKenergy Electric Cooperative

Yields 2 dozen cookies
Grandma's Carrot Cookies

Ingredients

For the cookies:
3/4 cup granulated sugar
1 cup Parkay margarine
2 eggs
1 cup cooked and pureed carrots, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

For the frosting:
3/4 cup granulated sugar
1/3 cup water
1 tablespoon butter
3 cups powdered sugar

Directions

Preheat the oven to 350°F. In a medium bowl, combine the sugar, margarine and eggs. Add the carrots and mix lightly. Stir in the remaining ingredients. Place in spoonfuls on a baking sheet. Bake for 8 to 10 minutes. Watch carefully—cookies are done sooner than you think. For the frosting, heat the sugar and water in a small saucepan almost to a boil. Add the butter and remove from the heat. Stir in powdered sugar until the frosting is a spreadable consistency. Add additional water if needed.