Time Marches On

Freesia on the kitchen table, early March

Indeed it does.....March 1st marked the first anniversary of my grandmother's passing and I've been thinking a lot about her. I can't believe it's been over a year since I've heard her faint, quaking voice and felt the papery soft skin of her cheek as I leaned in to give her a hug. I miss her terribly, but I know she lived a long and strong life and left us with so many wonderful memories. This month also would have been her 94th birthday on the 21st. Just last week I stumbled upon an envelope full of recipes postmarked March 23, 2011. I received it almost 2 years ago and safely tucked it into my desk. I'm thrilled to have recipes for some of my favorite dishes of hers and in her own hand, too! While we weren't able to make it home to celebrate her 92nd birthday this letter assures me that she had a memorable last birthday with her family, whom she loved so very much:

Dear Kim,
Sorry it took me so long but with all the birthday celebration, lasted 2 days, and happy birthday phone calls I was quite busy. I got more phone calls than Obama gets! It was really nice. I had a Dr. appt. yesterday and have one today. I hope you enjoy all these recipes. You sure do love to cook and bake - good luck with all of them. I'll talk to you soon. Take care & God bless. 
Much Love, 
Little Grandma

This vintage recipe is one of my favorite dishes that I grew up with and she included it with this letter. It always appeared at 4th of July celebrations because both my grandmother and mother made this sweet treat. Grandma called it 4 Layer Dessert and mama said  she called it Yankee Pie, or something like that. Regardless, of it's name, it still the same cold dessert with a nut crust, sweetened cream cheese, chocolate pudding, and Cool Whip. It's perfect for summer, but I like it any time of year:

4 Layer Desert 

Lorraine aka "Little Grandma"

1 1/2 c. plain flour
11/2 sticks of oleo melted (Haha! She still called it oleo, but she meant butter!! See why I loved her so?)
Mix together and press by hand into a 9x12 pan. Bake at 350 for 15 minutes until slightly brown. Let stand to cool.
1-8 oz. package cream cheese softened
1 container of Cool Whip
2 packages instant pudding
3 c. milk
Mix 1 (8 oz.) package cream cheese, softened, and 1 c. of powdered sugar and 1/2 container of cool whip (thawed). Spread over cooled crust. Sprinkle 1/2 c. chopped pecans over cool whip mixture. Use 2 packages instant pudding and mix with 3 cups of milk. Beat until smooth. I use chocolate pudding, but Little Grandma says you can use any flavored pudding, but butterscotch is good and she underlined that :) Spread over cream cheese mixture and chill for 10 minutes. Spread remaining Cool Whip over the top of the pudding. Sprinkle the top with chopped nuts, or alternately, you can sprinkle with coconut or canned fruit pie mix like blueberries or cherries. Refrigerate until ready to serve. Enjoy!

xoxo