RECIPE: Family Tradition

 

Image: Sweetzels Storefront October 2023 by Gail K. Kachnycz

RECIPE: FAMILY TRADITION by Gail K. Kachnycz 21 November 2024

     The recipe I had planned for November was a combination of two seasonal flavors: pumpkin and Spiced Wafers. Delaware Valley natives are familiar with these crispy treats: Sweetzels, and Ivin’s (sold at “the Acme”). Anyone who is not a local says, “Oh, ginger snaps.” They. Are. Not. Spiced Wafers have their own unique flavor, not quite as strong as ginger. A rare commodity, they are both regional and seasonal. Grab them when you can.

     My recipe was a pumpkin cheesecake using Spiced Wafer crumbs for the crust instead of graham cracker crumbs. I first made it last year, and it was a big hit, with repeat requests. Since it had been almost a year since I baked this dessert, I decided to make a practice serving for lunch guests. It was a big flop. The crust was cemented to the bottom of the spring-form pan, and the cake was a bit too soft, especially after scraping it off the brittle crust. So, back to the test kitchen! However, that left me with finding a recipe to post a little in advance of the big Thanksgiving meal next week.

     As I cast about for a replacement, I thought about the special recipes that are brought out for the occasion. The best ones are tried and true, an expected part of the menu. They are often associated with a specific person, such as, “Anna’s Chicken Liver Stuffing.” If you were accorded the honor of receiving the recipe, it was probably hand-written on an index card. If it was from a cookbook, a photocopy could be made, and often there were notes written in the margin: the cook’s special touch.

     This week’s recipe is just such a one: hand-written by my sister, our mother’s Oatmeal Crisp Topping, “for anything that needs a good topping.” This crumb mixture stores well in the fridge, so I make up a batch, use just what I need, and save the rest for later. Whenever I use it, I remember my mom, who was taken home to heaven 25 years ago. As the holidays approach, I encourage you to search through the card file or leaf through the old cookbook. Take the time to make the recipe, and as you do, think about the person who made it special for you.  

 

Helen's Oatmeal Crisp Topping (for anything that needs a good topping)

1 cup Rolled Oats

1/2 cup Butter

1/2 cup Brown Sugar

1/3 cup Flour 

1-2 teaspoons Cinnamon

1/4 teaspoon Nutmeg

Cut butter into the other ingredients until crumbly. Place on top of anything you want.

Bake 30 minutes at 350 degrees F. Enjoy!

Gail's note: if the item you want to top requires more than 30 minutes to bake, the topping can be sprinkled on for the last 30 minutes to keep it crisp rather than soggy.