My mother had a good many skills in the kitchen, and while none of her abilities were passed on to me, at least once a year I was tapped to assist in her culinary endeavors. I’m sure I did so under protest because I was such a klutz at cooking and baking and candy making, and Mom was not a patient soul.
She’d cluck and shake her head and give me looks that would’ve withered a lesser soul, but Freida Hall didn’t scare me. Okay, I was scared sh*tless most of the time while working in the kitchen with Mom, but I had no choice if I wanted to continue living under her roof. My brothers both turned out to be quite proficient in preparing food, so maybe the fault was all mine.
What did we make? Martha Washington candies, chocolate covered cherries, and divinity. We baked cranberry bread and pumpkin bread, and banana nut bread. If it was a fruity bread, we baked it. We made a pecan nut roll that defied all of Mom’s attempts at perfection and only turned out divine once in every ten attempts.
Here’s a recipe for Martha Washington candy similar to the one Mom and I used to make. You’ll be a big hit if you take these to a gathering. It’s still the candy I remember most fondly.