Pudding filled memories.....

My children's (Amy, Chuck and Jen) Grandma Moore, passed away when they were 7, 5 and 8 years of age.  You know that old adage...only the good die young?  It was written for her.  She was a lovely woman and she was the epitome of what a "grandma" should be.  She loved those kids with everything she had and they loved her right back.  She was not only my mother in law but a dear friend and I miss her still.

One of the traditions that we enjoyed while she was still with us were Sunday dinners at the house. My ex and me and the kids, his sister, Ellen, her husband, Dennis and Jennifer and his sister Char when she was in town.  Char and her husband lived in Canada so were not with us as often as we would have liked.  Every Sunday was nearly the same.  We would go over, the guys would watch sports and Mom (Lily), Ellen, the kids and I would go shopping.  Mom would buy each of the kids a toy and a piece of clothing (or outfit or two) and we would, sometimes as a special treat, go to Sanders for Cream Puff Hot Fudge Sundaes.  Then we would come home and for dinner we would have a Rump Roast, Potato Boats (twice baked potatoes), a vegetable of some sort and chocolate pudding for dessert. Always chocolate pudding and always served in little green cut glass dessert cups. These are the things of which memories are made....

So that 35 years later, when your eldest daughter is coming for Sunday supper you attempt to  recreate those memories with the hopes of seeing her eyes light up like they did as a toddler at the thought of rich and creamy chocolate pudding.

I hope you will join us in our celebration of life and love remembered this day. I am including Lil's recipes for your cooking and eating pleasure.  I decided to serve mine with Garlic Green Beans and Roasted Cauliflower.  The pudding is Jello cook and serve made according to package directions.

I am also sharing these memories with Simple Supper Tuesday.  Stop by for some amazingly delicious and simple recipes.

Roast Beef
as prepared by Lily Moore

1 Rump Roast
Salt and Pepper to taste
1 small onion, quartered
1 c. beef broth

Season Roast with Salt and Pepper.  Place in a roasting pan.  Sprinkle the onions around the roast and pour broth into bottom of pan. Bake at 375* for 20 minutes per pound.  Let rest for 15 minutes before slicing thin and serving with Horseradish Sauce.

Horseradish Sauce
as prepared by Lily Moore

1 c. sour cream
2 T. prepared horseradish

Stir together and serve with Roast Beef  Print Recipe

Potato Boats
adapted from a recipe by Lily Moore

1 large Russet Potato for every 2 people
sour cream (1/2 c. for every 4 potatoes)
cream
butter (4 T. for every 4 potatoes)
Salt and Pepper to taste
Shredded Colby Jack Cheese (1 c. for every 4 potatoes)

Bake the potatoes at 350* for one hour or until easily pierced by a fork.  Remove from oven and let cool until they can be handled without burning your hand when wrapped in a towel.  Slice each potato in half lengthwise and scoop the insides out and place in a bowl leaving enough potato on the skins to keep them intact.

Place potato skins on a baking sheet and set aside.  Place potatoes, sour cream, butter, salt and pepper in the bowl of a stand mixer and using paddle attachment beat at low speed until combined.  Add cream, a little at a time until you reach a mashed potato consistency.  You want the potatoes to  be fluffy and stick together without being gooey and paste like.

Fold in 3/4's of the cheese into the potatoes.  Using a spoon or a pastry bags place the potato filling back into the potato shells. Top with remaining cheese.  Bake at 350* until warmed through and the cheese is melted and bubbly, approx. 20-30 minutes.  Print Recipe

One year ago-Singing Saturday