In Grandma Chris’ honor, I want to share photos, memories and a recipe of hers for Cherry Pudding Cake, which I’ve adapted a bit.

It’s taken me a little time to compose and write this post, thankfully Kesha has been busy baking and posting in my place. It’s hard to know what to write in a few paragraphs about a woman who was deserving of so much more than these sentences can provide.

It’s interesting how death can bring such clarity as all the things you think previously important fade into the background and other things come to light. One blessing of this experience is that my grandma had been in assisted living for about 12 years, so my memories of her more active life had faded for me. Looking through photos and awards with my family clearly reminded me of just how wonderful she was.

My grandma was a bit of a sassy rebel. She liked to be independent and kept her hair short and would only be called Chris. People would remark that they would see a tiny little woman with short white hair walking all over town. She had completed a remarkable amount of volunteer hours in her local community. A World War Two nurse veteran, she was a loving caretaker, and opened her home and arms to so many in our family.

There’s only one area of her life where I can talk a little more humbly. From what I hear and remember, she was not a great cook, but she did know how to make a few signature items very, very well. One of those recipes is for her cherry pudding cake. This is one of those humble and comforting winter desserts. The warm cherries, cake, pudding and whipped cream are a little bit of heaven. My friends who I shared this with told me that it was the perfect thing they wanted to eat on the cold and snow-filled evening we were having.

Joyce was ready for us when we arrived. The ingredients were purchased and many of them were even prepped. It was obvious she had done this a few times before. I was amazed at the detail and preparation. I was thankful to be a part of such an extra special meal. I was so intrigued by her. I started asking questions. Then the next interaction made me realize my resolution was long overdue. It went something like this-

Me: Joyce, how many nights a week do you make dinner like this?

Joyce: Oh honey, I’ve cooked every night for the last 38 years. What do you eat when you don’t cook dinner?

The thought that never came out of my mouth: Cereal.

That’s when I knew I was in the right place…no more cereal for dinner in 2010.

We learned how to make four different varieties of stromboli and then we moved on to the cookies. I was not familiar with Pignoli cookies, but they are simple to make and very delicious. Pignoli is the Italian word for pine nut. This cookie is a special Italian confection. The main ingredients are almond paste and pine nuts. Both were available at my local grocery store. The almond is a strong component of these cookies but is balanced nicely by the sugar, flour and eggs. Once the ingredients are mixed, the dough will not be very thick but will hold its form once it is rolled in the pine nuts. The cookies are best when they are still chewy inside and even more delicious when they are still warm. They are perfect for Italian occasions and add a nice bit of variety to your traditional cookie plate. When I made these at home, I had a few extra pecans in my kitchen, so I rolled a few of the cookies in pecans too. Both varieties of cookies were quite tasty. Thanks Joyce for sharing your fantastic cooking gifts!

And you will be happy to know I have already cooked dinner once this week!