I’ve seen a few references this year for 5-Minute Fudge recipes. Our family has been using this one from a 1952 Good Housekeeping Magazine ever since Mom bought it at the grocery store when we were living in Buffalo. It has been well-used. We always made three batches and then put cookies and candy in tins to give away to friends and family. I still ask for my mother’s guidance to tell me when to pour it—just a little prayer. Mom’s instructions were to try forming the remnants of the fudge from the side of the pot into a ball and if it wasn’t sticky, you should pour it in the pan and spread it quickly before it gets too hard.
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No two cooks make stuffing/dressing the same way. Everyone puts his own spin on what his family likes. Here are two adaptions to recipes that Sarah and Edward Jones would make. My mother made us what she remembered her mother making (to which Holly and I have made our own changes) while Donna Goins makes her father’s recipe.
From what I heard as a child, Edward often cooked family dinners on Sundays and holidays. How do you make yours? I belong to a small genealogy group near me and submitted an article for their newsletter. I wrote it back in March for this blog about my parents dating in the 1940s. It was the Love Beyond Endurance piece. What a surprise to find they printed it on the front page!
Elizabeth of York is our 13th great grand aunt. She was the daughter of King Edward IV and married King Henry VII and, therefore, mother of King Henry VIII—yeah, the guy with the 6 wives. Her granddaughters were Queen Mary I (Bloody MaY) and Queen Elizabeth I. Her pedigree legitimized the Tudor line of rulers for years to come in English history.
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Bonnie EastonHi! I am a Jones cousin, daughter of Evelyn Jones Easton. Since retiring as a reference librarian after 20 years, I have become a genealogy addict. Our ancestors want to tell us their stories.
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