Wednesday, June 25, 2008

OMA'S JAM JAMS


A COOKIE AND A KISS


A cookie and a kiss

A house should have a cookie jar

for when its half past three

and the children hurry home from school

as hungry as can be,

There is nothing quite as splendid

in filling children up

as spicy little ginger cakes

and sweet milk in a cup.

A house should have a mother,

or Oma waiting with a hug

no matter what a child brings home

a puppy or a bug,

for children loiter when the bells ring to dismiss,

if no-one's home to greet then with a cookie and a kiss

(taken from a farming community cookbook).



This is one of my mother's many specialties. You see I didn't grow up with Chocolate Chip Cookies. I only thought Mr. Christie baked those...grin....and came from a bag. I grew up with German/Mennonite type of baking. I am first generation Canadian so I grew up with lots of European traditions. In grade 2, we had a spring tea at school. We were supposed to ask our mothers to bring "DAINTIES" to serve. So I brought home the sheet and my mom said, "what are DAINTIES, I don't know how to bake DAINTIES". I was a terribly shy kid and didn't know how to tell my teacher that my mom couldn't bake DAINTIES. I just bawled when the teacher asked me...........sniffling, shaking, blowing, I responded "my mama doesn't know how to make dainties".......sniffle, sniffle. The teacher very gently rubbed my shoulders, said that it was OK if my mom didn't bake. I told her she baked lots, like cookies, platz, torte...etc. etc. She replied, "honey those are DAINTIES". Oh I was soooo relieved I ran home with new vigor and told my mom what DAINTIES were......now you know the rest of the story. I hope that you will sample lots of her baking through these recipes.




This is a large recipe that can be easily halved.
2 cups butter or hard margarine
2 cups brown sugar
1 cup syrup
4 eggs
1 tsp. salt
4 tsp. baking soda
1 tbsp. vanilla
8-9 cups flour
Cream sugar and butter. Add eggs, beat well. Add vanilla and syrup. Measure flour with soda and salt. Add flour in several portions, mixing well after each addition. Chill dough several hours or overnight. Roll dough one small piece at a time on floured surface. Cut, place on lightly greased cookie sheet and bake at 350 for 8-10 minutes. Let cool and put together with "DAMPSUM PLUM JAM", while still warm.
KROEKEL JAM OR DAMPSUM PLUM JAM {Damson is the correct spelling it is just with a German accent.........smile}
This is according to my mother, no real recipe.
take your case of plums, wash them and put in big roaster. Bake at 350 with the pits because the pits bring out better flavor. then when they are soft, and split open and cooked good enough, (what ever that means mom) take out the pits.........soooo, now you measure two parts fruit and one part sugar and put in large pot. cook til thick enough (again who knows how long), you'll know. skim off the schaum (foam or scum but schaum sounds better) as it cooks. save that for fresh buns, waste not want not. when it is done put in hot sterilized jars and cover with melted paraffin wax.
so there you have the recipe exactly how you need it to work.....smile. ahhh handed down family recipes a pinch of this and a smidge of that. you gotta love it.
thanks mama..liebe dich.

15 comments:

  1. Too funny.......the same recipes are being baked in Manitoba as in BC......my mom makes these regularly, and she insists they need to be filled with DAMSON plum jam too! Damson plums are nice and tart, so the cookie doesn't taste too sweet. The grandchildren love them!

    ReplyDelete
  2. Those sound wonderful. I had similar experiences in school with stuff getting "lost in translation" I was first generation American. I've read many stories with damson goodies in them but have never had any...

    ReplyDelete
  3. i should clarify the mispelling of dampsum plums.it is a german spelling english and i couldn't resist how my mom spells things only i should have clarified that.
    i should post a recipe for her "coolslow" with captish and carroots and a yummy dressing that you poor over the mixer. oh stop charlie you are schpotting (spoofing) your mama. behave now.

    ReplyDelete
  4. Oh Charlotte...I just loved your story to go with the recipe. I remember being a wee bit ashamed of the not so fancy and 'dainty' items my mom would put in my schoollunches...thick slices of homemade brown bread, rhubarb dumplings in wax paper and all in a tin lunch kit while my friends and thin processed meats in white sliced bread and storebought cookies. Now I would just 'die' to have those yummy lunches again! Funny.... anyway...thanks. I am going to definitely try these.

    ReplyDelete
  5. Charlotte, I love your stories that go with your recipes and
    the way that your mom explains how to make the jam ... it has a familiar sound to it. That's when I have to watch my mom and write down the exact amounts and minutes etc.
    For some reason I was thinking about the lunches my mom used to pack for me and how she would add a thermos of hot tea. What child takes hot tea to school now? But it sure was good on a cold winter day!

    ReplyDelete
  6. Oh I love the story to go with the jam jam dainty recipe Charlotte. I love reading the post and wondering which contributor it will be. .

    ReplyDelete
  7. Just the other day at work us girls were talking about fancy sandwiches and dainties. We knew we were of the same generation as we exchanged foods we recalled from days gone by. We are going start bringing afew dainties on occation to share. I just may bake these cookies and show off this blog.

    ReplyDelete
  8. So I have to ask - what about the skins? Do they float to the top or do they get mixed in?

    ReplyDelete
  9. I assume you are talking about the skins of the plums, yes they just get baked in, and the pits are removed after baking.

    ReplyDelete
  10. These taste just like my mom's did. She would make some with damson plum jam and some with raspberry jam. So many of your ladies recipes bring back such good memories about my mom. Thank you!

    ReplyDelete
  11. It is so nice to see an old family favorite! The story is charming too. My mom used Roger's Golden Syrup; always smelled sooo good as she mixed the batter, then we got to put the strawberry jam on and assemble. Haven't tried them with the plum jam - sounds yummy too. They are my, now grown, children's Christmas fav. I love this site, it is like a taste of my prairie home towm before I even get to the kitchen. Thank you!

    ReplyDelete
  12. I might as well ask the same question here. Does it matter what kind of syrup you use?

    ReplyDelete
  13. Pardon my ignorance but what are Damson Plums?
    Are they the ones I'm trying to grow on our farm or do you buy them in the store?

    ReplyDelete
  14. It has to be Roger's Syrup in my family..no other syrup would do!

    ReplyDelete
  15. So happy to find this recipe :) Looked through all my cookbooks and couldn't find one, but really wanted to make them for Christmas. Thanks!!

    ReplyDelete