This week Grandparents are highlighted. Home-cooked meals, big hugs and garden wonders filled hearts with joy, thanks to many grandparents. Both of grandmothers were experts with vegetable and fruit canning. Both grew glorious gardens with flourishing fruit and nut groves. Each quilted when the sun set. Here’s a family recipe tribute to my special “grams.” Even in memory, they still beckon a reminiscing smile. Thank you Nettie and Laura for making my life better. Kelly McBride Loft

Homemade Vanilla Ice Cream

2 cups sugar

1 Tablespoon of flour

1 Tablespoon of vanilla flavoring

6 eggs – beaten until frothy in volume (use a mixer)

1 can of evaporated milk

1 and 1/2 gallons of whole milk

1 teaspoon of salt

Mix all of the ingredients with an electric mixer. Pour into an ice cream freezer. Chill until thick.

Pear Preserves

Peel and chunk cut fresh Bartlet pears. Sprinkle sugar onto the pears – about 1 cup to each pear. Let the pears rest for 5 to 6 hours. Cook the pears in a sauce pot. Do not add water. The pears make their own juice. Cook the mixture down to a sticky consistency or “soft ball” stage. Pour directly into boiled sterile Mason jars. Seal.

Peach Cobbler

Blend the following ingredients for the crust. Roll out the dough and cut it into strips.

1 cup flour

1 tablespoon of sugar

1 and 1/2 teaspoons of baking powder

1/4 teaspoon of salt

3 tablespoons of vegetable shortening

1/2 cup whole milk

In a pot on the stove, simmer:

2 cups of peeled and sliced peaches

1 cup of sugar

1 stick of butter

Cook until the sugar dissolves. Pour the peaches into a buttered oven-proof dish. Cover with the crust. Bake at 350º for about 40 minutes.