Thursday, October 28, 2010
I'm in! Thanks for the wander down memory lane. I spent some time daydreaming about piggies in the blanket and various childhood treats. Here are some of my Reems food memories to add to the list:
Fluff - likely a Reems-only dessert, I certainly have never encountered the combo of yogurt and jello anywhere else.
Oh Henry bars - an oatmeal base and a chocolate peanut butter frosting. Yum.
Vinegar cookies - A white cookie, kind of like a sugar cookie. Granted, not the best name, but they did taste good.
Ooblis - Made by Grandma, mypersonal favourite - these were a popular birthday treat when I was in primary school. They were a Maria cookie kind of base with a mocha cream filling and dipped in chocolate.
Besasup - I have no clue how to spell this and am too lazy to google. This is another Grandma special, a Dutch raspberry sauce served over vanilla pudding.
I will be adding to this list. I can't wait to dive in. Now onto bloody fingers-
A few weeks back I spotted a recipe for Witches' Fingers in a Canadian Living cookbook. I ear-tagged them for haloween and Finn and I made them yesterday. Now, while they turned out nicely, or should I say bloody, it came to me as we were taking our first batch out of the oven , that maybe as a mother of a 3-year-old, I should have stuck to happy pumpkin faces. Oh well, Finn hasn't made the jam-blood connection yet, but maybe next year we'll work on those pumpkins.
Witches' Fingers - Adapted from The Complete Canadian Living Baking Book
(Canadian Living adheres the almonds to the fingers with decorators red icing after the cookies come out of the oven).
1 cup butter
1 cup icing sugar
1 tsp almond extract
1 tsp vanilla
In separate bowl mix:
2 3/4 c flour
1 tsp baking powder
1 tsp salt
Stir dry ingredients into butter mixture. Cover and chill for 30 minutes.
Shape spoonfuls of dough into finger-like shapes, use a knife to make 3 scores for the knuckle. Place a dab of jam on one end and then press an almond fingernail on top of the jam. Bake for 15 minutes at 350 degrees.