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From Grammy's Recipe Box: "Chocolate Creams"

Posted Aug 02 2008 8:13am
In my continuing exploration in creating vintage recipe dimensional art shadowboxes, I decided today to make up an old recipe out my Grammy's recipe box. This is the first of many recipes I will be making in order to photograph the finished result and then illustrate it in watercolors for the art pieces.

I inherited my Grammy's recipe box at her passing when I was 10 years old. It's a lovely wooden box with her maiden name initials on the front (she didn't marry until her late 20's). The box is full of recipes that span from around 1910 through the 1970's. The older recipes, written in fountain pen, are yellowed with a wonderful aged patina. Some have splatters of batter on them. Some are missing corners or the ink is smudged. Some recipes are actually dated with the name of the person who introduced the recipe, and I was pleased to find a few that belonged to mygreat-grandmotherand must have come fromherrecipe box.

Very few, if any, of the recipes are illustrated. And I think I've only witnessed a handful of them being made in my presence. Most of them are for foods that I've never seen or tasted. So this culinary and artistic journey proves to be quite an adventure... and today's experience was no exception.

I decided to start with the handwritten recipe for "Chocolate Creams". They seemed simple enough. But as I have discovered with many of the recipes in the box, the measurements on the ingredients are a bit vague--like exactly how much confectioners' sugar goes into the "cream" to make it a stiff paste. As Hubby pointed out, one was probably supposed to learn how to make it from watching someone else do it again and again. So I had to experiment a bit and tweak a little.

The results are these decadent candy delights that feel "sinful" to even have in the kitchen. Hubby did try some of the "oops" candies and deemed them officially "sinful" in every way that a chocolate-covered almond and vanilla flavored sugar-paste ball can be. Of course I had to taste as I mixed to get the flavoring just right. All the recipe said was "6 drops of flavoring" (see what I mean by vague). The tasting alone gave me a sugar buzz that I'm still feeling as I write this over an hour later.

But I have to admit that the many of the finished candies are promising subjects for the watercolor illustrations I'll be painting. I'll be sharing the finished art piece here as soon as I have it illustrated and constructed. In the meantime, if you want to see the other completed pieces that make up the debut collection of myvintage recipe dimensional art, just click here.

As a final note, since the recipe will become part of an art piece, I don't want to publish the recipe globally. But I will happily share it privately. Just send me anemailand I will gladly send it.

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