Penn's other passion, cooking, creates call for culinary collection

    (As evident in the above title, Penn thrills with the creation of alliterative headlines and attention-getters.)

    A self-described "mama's boy," Penn grew up very attached to his sweet mother and learned a lot at her side in those formative years.  He helped her with many cooking chores and house cleaning duties making him a perfect candidate for marriage.  (Ladies, any takers?  Leave a message.)

    After Grace C. Penn died in 1977, Dwain continued to host family gatherings and was known to cook very elaborate Thanksgiving feasts for very grateful and hungry relatives.  Dwain even lived a couple of years with his sister (Donna, the younger of the two girls), her husband and son, and his duty was to plan and cook suppers for them.  One day, Donna's husband picked up their son at day school and he asked his Daddy what was planned for supper.  The response was, "Mama is going to fix...." after which the son replied, "No, let's have Uncle Dwain fix it!"

    Since Dwain was the only one of the four children (other than Dianne) who possessed exceptional kitchen skills, he inherited his mother's cookbooks and recipe collections.  One cookbook in particular was the one which inspired Penn to publish his mother's recipes.  It was a simple cookbook created as a school project by Dwain's brother, David, back in 1958 - 1959.  The recipes were submitted by the students' mothers and other school employees and were hand copied by each student on Blue Horse notebook paper folded in half to create 8.5 X 5.5 in. pages that were spine-stapled in a black construction paper cover.

    Grace was so endeared by the gift, which was finished at the end of school term for Mother's Day, she upgraded her growing collection over the next 20 years by keeping the original book and being careful to title her future collections the same: Home Recipes  1958 - 1959.

                            78 pages                                $ 7

EXCERPT:

GINGERBREAD

 

 ⅓ cup butter

cup sugar

1 egg

⅔ cup molasses

2 cups all-purpose flour

2 teaspoons baking powder

teaspoon baking soda

2 teaspoons ginger

1 teaspoon cinnamon

teaspoon salt

cup buttermilk

 

Cream butter and sugar until creamy.  Add egg and molasses.  Sift remaining dry ingredients together three times.  Add alternately with buttermilk.  Thoroughly mix but dont over mix.  Pour into a greased and floured baking dish or aluminum pan 8x8x2 inches or 9x6x2 inches.  Bake at 350F for about 40 minutes.  A family-favorite topping for this would be Apple Float found in this section.

[I couldn't mention Apple Float in this excerpt and leave you hanging without the delicious recipe below:]

 

APPLE FLOAT J

 

1 can applesauce (chilled)

2 tablespoons sugar

2 egg whites

 

Beat egg whites and add sugar, beating until stiff but not dry.  Fold egg whites into applesauce.  Serve with dash of nutmeg if desired.  May top with whipped cream, too.   (Mrs. George W. Penn)

[J means that the recipe is from the original class project]