grandma’s apron

apron

Grandma’s Apron

Grandma wore an apron
to cover her clean dress.
She’d tell you that’s what it was for
if you asked her, I would guess.

But that apron had more uses
than one could ever count.
It brought in eggs and vegetables
and could hold a large amount.

She’s been known to use that apron
to wipe her dripping brow
as she labored over her big range
that’s just an antique now.

Her apron could bring giggles
in a game a peek-a-boo
with her newest sweet grandbaby
as she’d hide her face from view.

When the kids were hurt or crying
they’d run to find her lap.
She’d wipe the falling tears away
With a bit of apron flap

That apron dusted tables
and shooed away the flies.
It did just fine as oven mitts
to take out bubbling pies.

But the greatest of the treasures
that old apron could hold
was the endless love from Grandma
abiding in each fold.

This is an adapted version of a poem written by Tina Trivett
Photo Courtesy of McCoy Family Album

Grandma McCoy (pictured) always had a pot of coffee and snickerdoodle cookies waiting on the counter for anyone who stopped by to visit. She did not use written recipes but simply mixed and stirred and measured from memory. She liked to add special twists such as a pinch of cinnamon or a touch of lemon for flavor or a dab of food coloring just to “pretty things up”. Family members don’t know every ingredient or the exact measurements she used but we all agree that she always sprinkled in a little bit of love. In honor of Grandma McCoy I am including a recipe that is a guess at what made her snickerdoodle cookies a creation all her own.

Grandma’s Snickerdoodles

Mix thoroughly:
½ cup shortening
½ cup butter
2 eggs
1 teaspoon lemon juice
3 drops yellow food coloring

Sift Together:
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Add Wet ingredients to dry and stir. Roll into small balls. Roll each ball in a mixture of sugar and cinnamon. Place on ungreased cookie sheet three to a row. Bake at 400 degrees for 8 to 10 minutes until slightly brown but still soft.

* Cookies can be frozen. Go ahead and make a double batch to have plenty on hand for company.

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