Mom’s Bourbon Balls

Mom made these every Christmas but for grownups only since  a large amount of bourbon included. And, with no cooking and the modern convenience of a Cuisinart, so easy to make.  Now that I am grownup, I can make and eat them.

Ingredients:

2 1/2 cups ground vanilla wafers
1/4 cup cocoa
1 cup confectioner’s sugar
3 teaspoons Karo (or substitute)
1/2 cup Bourbon or rum
1 cup ground nuts (pecans or walnuts

Directions:

Mix all the ingredients together thoroughly. Roll into balls about 1″ in diameter. Dust with confectioner’s sugar.

 

 

The 50th Birthday Cake

Birthday CakeOn my 50th birthday, Barbara sent me this magnificent cake from Olympia, Washington to Medford Lakes, New Jersey. How it  arrived safely is a great mystery, but it did. For those of us who believe that chocolate is essential to one’s well being, it was exceptional. Given that the current temperatures have been as high as 104, going down at times to 101, it seems safer to send the recipe.

At least I think this is right recipe, but it is hard to remember nearly 20 years back. However the name is the Barry Torte and it can be frozen …………

From Jane Freiman’s Dinner Party try the Barry Tart Recipe.

Black Bottom Cupcakes

Jane and I are making these on the anniversary of our sister’s, Barbara Shelnutt Bolender, death as a special remembrance as suggested by our youngest sister, Sarah.

Cooking with Gourmet Grains is one of Jane’s favorite cookbooks, her first edition becoming so tattered, it needed to be replaced. She also gave Barbara a copy and Barbara made these Black Bottom Cupcakes with her own special twist. She replaced a key ingredient with prunes. However, as my sister Sarah and her husband Denny happily devoured the miniature cupcakes, they discovered a frequent need to go to the bathroom. That was an experiment which, as far as we know, was not repeated though she continued to make them to share with family and friends.

More remembrances to follow.

For Barbara:

Black Bottom Cupcakes (from Cooking with Gourmet Grains – Stone- Buhr Milling Company, 6th printing, 1976 page 145)

8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 6 oz- package chocolate chips
1 ½ cup sifted Stone-Buhr all purpose flour
1 cup sugar
1 teaspoon soda
¼ cup cocoa
½ teaspoon salt
1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla

Place cream cheese, egg, sugar and salt in a bowl. Beat until well and stir in the chocolate chips. Set aside. Beat in all the remaining ingredients until blended. Fill cupcake liners 1/3 full. Top each with a heaping teaspoon of cream cheese mixture. Bake a 350 degrees for 25 to 30 minutes. Makes about 24 cupcakes.

There really was a Montezuma Ragan

Daddy always claimed we had a relative named Montezuma Ragan who was part Indian. The Indian part is doubtful (though according to Bill Patterson, there were Indians mingled with the Shelnutts). However, Montezuma Ragan was real and my great, great grandmother.

If you would like to meet her……………..

“On November 14, 1888, the day I was twenty-five, Zuma Alice Ragan and myself were married at her home, at Jersey Ga. by J. A. 0. Radford, a Methodist preacher – a very good man and his family throughout. She was the only daughter of V.B. and Mrs. M. A. Brown Ragan, of good families and that put her in line of good blood. She was nineteen January, 1889. She has one brother, A. H, a good old honest church-going farmer, a big title to hang to any man’s name.

She had common school advantages, but used them well. She was well trained-had exceedingly good manners and strictly obedient to parents. Small in size and neat in figure—clean, neat in her dressing, fresh looking and pretty as a pink. Had one of the prettiest necks I ever saw. It was well made and fit her head and shoulders perfectly. She was a good, neat house-keeper, and a number one in the kitchen. She had a mechanical and an artistical mind – she was trained to do things and knew how – and did things: hard to discourage with any difficult task. Loved flowers, enjoyed labor, and like to watch the birds, butterflies, and smiling flowers – ate no idle bread. Her little hands were busy hands. She was a heavenly treasure in an earthly vessel. A good mother and watched carefully all interest of her children. She had two girls, and then two boys. The first boy died at the age of 11 months, named Marvin Lamar-a bright, beautiful, blue-eyed boy. The next boy was a bright blue-eyed baby, named J. B., Jr., now thirty-five years of age–married and has three children. Bertha Adel is the oldest daughter, has black eyes -now Mrs. J. B. Hammond-no children. Myrtie Estelle has black eyes-now Mrs. R. I. Rooks, one daughter.

Mother loved her church and was faithful to its teaching. Died May 19, 1932. John H. Wood, W. B. McDonald and T. Z. B. Eventon in charge of the funeral service. E. L. Almond undertaker.

God cares for her, up yonder.
God cares for us, down here.
We live, in different lands,
But live, in the same hands.

Page 26-28, Christian Living, J.B. Shelnutt, Sr., 1935

E-Bay can be a friend to genealogists too

While doing a quick search on Google, I came up with an amazing discovery, a book written and privately published in 1935 by J.B. Shelnutt, Sr., Daddy’s grandfather and my great grandfather. “Christian Living” is 220 pages long and focuses on the Bible and Christian Living, but there are some small glimpses of the family.

James Birket (or sometimes Burket) Shelnutt, Sr. was born in 1863, during the Civil War, to a family of farmers and, from 1909 to 1921 was Clerk of the Supreme Court of Walton County. I’ll write about his philosophy and religious feelings later, but his book illuminated someone of the women in the family who are often harder to uncover.

Budds, Springers and Old Swedes Church

Budd Bailey is the keeper of the Budd family genealogy and recently came to Willmington to see Old Swedes Church. It may be that both sides of the family are related to the Swedes through the Springers. His quest to find his Swedish ancestors was written up by the News Journal – Backstory with photos. In addition, he wrote about his visit to Wilmington and with Mom on the Backstory Blog – Budd Bailey

Budd’s extensive genealogy pages featuring Budds and Baileys can be found here. To find out more about Old Swedes Church where I was married and many relatives were buried check their web page . It is the oldest church in continous use in the United States.

Bitten by the Genealogy Bug – discovering the Shelnutts

Like many before me, I have been bitten by the genealogy bug, all of which started with a quest to find out who the people were in an 1858 letter written to Sarah Derickson Harvey about getting “Derry’s no top wagon” and “expediting the African”. This is clearly a reference to the Ground Railroad which was very active in Wilmington, Delaware.

As it turns out, there is an overwhelming amount of historical and genealogical information on the web and I started to look at other sections of the family. The Shelnutts proved to be fairly easy to track down. My research really took off when I discovered Bill Patterson’s web site (now longer in existence) which had not only has pedigree charts but also good historical notes on the family. Unfortunately, Bill is no longer with us.

In addition to census and other documents found on www.ancestry.com, the family was respectable enough to rate mentions in the Atlanta Constitution for social and political activities providing more insight to their times and issues. Most importantly are 2 key sources, J.B. Shelnutt, Sr’s 1935 book, Christian Living and A Pioneer Church in the Oconee Territory which helped bring people to life more than the census forms can.

Feeding America – The Historic American Cookbook Project

Feeding America – the Historic American Cookbook Project is a joint project of Michigan State University and Michigan State Museum to not only collect influential American cookbooks but to make them available in either pdf format or as searchable text. The cookbooks range in date from 1798 (Amelia Simmons) to 1922.

Who can resist Breakfast, Lunch and Tea by Marion Harland (actually Mary Virginia Terhune) printed in 1875. See her recipe for Ambushed Trifle and she writes at length about beating eggs, etc.

I have another 1876 book, Practical Cooking and Dinner Giving by Mary Henderson which is filled with fairly sophisticated recipes, simple six course luncheons for ladies and grand dinners. The ladies drank very well and lunch included Chateau d’Yquem. I certainly paid less than $20 for it and it is highly recommended.

In addition to the individual pages, or the entire scanned book as a pdf, you can also seach for recipes by name and ingredient, browse the books by date, author or categories. A great project and fun to look through.

Spoonbread and Strawberry Wine

The 25th anniversary edition of Spoonbread and Strawberry Wine is out. This book, by Norma Jean and Carole Darden is what started my interest in collecting old family recipes, etc. It chronicles the Darden family roots from slavery with lots of old photos and great recipes from both the north and the south.

The sisters opened restaurants in Harlem and near Columbia University which I would like to try sometime – see Spoonbread Inc.

It was hard to choose among the recipes for sweet potatoes and I will need to revisit Sweet Potato Bread and Sweet Potato Biscuits. But this looked good:

Sweet Potato Spoon Custard
1 cup mashed, cooked sweet potatoes
2 small bananas, mashed
1 cup milk
2 tablespoons brown sugar
1/2 teaspoon salt
2 egg yolks, beaten
3 tablespoons seedless raisins

Preheat oven to 300 degress. Combine mashed sweet potatoes and bananas. Add milk and blend. Pour into a well-greased 1-quart casserole. Bake for 45 minutes, until custard is firm and golden brown. Wonderful served with lamb or pork. (6 to 8 servings).

Homemade Mayonnaise

One of the joys of getting a Cuisinart in 1975 was making mayonnaise. Hellman’s is fine and often preferred, but the magic of the swirling blade was irresistible.

This is a good standard recipe. The quality and taste of the oil makes all the difference.

Ingredients:

1 whole egg
1 tablespoons vinegar or lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups oil

Blend the egg, vinegar (or lemon juice), salt and pepper in the food processor for a few seconds. With the blade still whirring, gradually add the oil through the feed tube, slowly at first. The mixture will thicken to a normal mayonnaise consistency. Taste and add more vinegar, salt and pepper if necessary.