After a rotten week health-wise, it was really nice to be able to celebrate Thanksgiving yesterday with a few friends. The image above is one of Grandma Piper’s very many post-party notes, a sort of debrief she wrote to herself about what she made and what she might change next time. This particular page seems to be her neighbourhood holiday open house plan from early December 1971 for around 110 guests (guest list is on reverse). I expect she found these notes super useful, particularly since she seemed to keep every single one of them. Here’s what I made this year, documented for a similar purpose.
The best & easy
Bake @ 375°F (190°C) 8 min
- 1 c (226 g) butter
- 1 c (200 g) granulated sugar
- 1 egg
- ½ t vanilla
- ½ t baking powder
- 1 c (120 g) wheat flour
- 1 ½ c (188 g) white flour
Use 3 trays. Make a fat rope. Pinch off pieces on to trays. Flatten each 3x by dipping ⅓c measure into sugar in ½c measure. Cool cookies on newspaper.
The recipe above was written by hand in to a community cookbook she gave me in 2001. It retains her original wording and formatting, though I have added gram and Celsius conversions.
We miss you so much.
My Grandma Piper’s blueberry muffins. There have never been better. These keep for a good few days in an airtight container but are definitely best eaten fresh from the oven, split and spread with a little butter.
The original recipe is in USA cups, and I’ve tried to provide metric conversions below using Delia’s charts for reference. Ignore the conversions written in the actual photo, those were pulled from a less reliable source.
I almost always use frozen blueberries since they’re cheaper and available year-round. If using frozen berries, soak them briefly in water and then drain to remove the excess ice crystals.