September Heirloom Resident Chef at Huron Medical Care Facility
To
close out our Heirloom program we featured Mary Orr as our chef for the
month. Before coming to live here Mary was an avid baker and homemaker.
She was known to all her family and friends for her cookie trays that
she would give out as gifts for Christmas. Mary said she had over 19
different cookie recipes that she would use. She would have to start
making cookies around Thanksgiving and freeze them so that she get them
all done in time for Christmas. Even her husband had to lend a hand in
the cookie making as it was his job to cut and place the pecans for her
special Turtle cookies. Her daughter estimates that Mary would make
thousands of cookies each Christmas!
The
sugar cookie that Mary baked was referred to as an animal cookie
because for many years she would make Rabbit cookies for her husband to
take to work as his daily treat. He had an ulcer and the cookies were
mild enough for him to enjoy. Her bunnies had to be made with her
signature chocolate chip for the eye.
In
addition to making cookies Mary also enjoyed baking many different
types of breads. She especially enjoyed making croissants from scratch.
Her daughter, Nancy, shared her recipe for Hot Cross buns.
As
the residents enjoyed their bunny cookies and bread, Nancy and Mary
shared stories of Mary working in her kitchen. One memory that Nancy
shared was when Mary had dropped a full loaf of raw bread dough on the
floor and before she could retrieve it, the family dog ate the whole
thing. Mary was able to pass on her passion and love for cooking to her
children and they fondly remember the wonderful meals Mary would prepare
for them with love.
Animal Cookies (Mary’s sugar cookies)
Yield will depend on cookie cutter size. Usually 5 dozen.
· 1 cup butter or margarine
· 2 cups sugar
Cream these together
· Add 3 eggs and beat well.
· 5 cups of flour (4 to add to recipe and one to use to roll out cookies)
Combine the following and add to above:
· 1 cup buttermilk
· 1teaspoon baking soda
· 1 teasp. Salt
· 2 teasp vanilla
Add
enough flour so dough is still soft. Too much will make tough cookies.
The cookies should be soft enough to have to be lifted from the board
with a spatula.
Flour
board well and top of dough lightly. Roll about 1/3” thick for soft
cookies. Thinner for crisp. Either sprinkle the tops with colored sugar
before baking at 350 for 10 minutes or frost afterwards.
Icing recipe (really good)
· 1 pound powdered sugar
· ¼ pound margarine.
· 1 tsp. vanilla
Mix together and add milk until spreadable, about 3 Tablespoons or as needed of buttermilk.
Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility