Ruby Frey's Peanut Butter candy

We are fortunate enough to be staying at our oldest son's house in our hometown. He and his friends occupy a rambling old dwelling of a century old or more. It is graced with two staircases, two bathrooms, wainscoting, pocket doors, antique fixtures and lo and behold- a walk in pantry! In every fantasy of a home remodeling project I see myself adding a walk in pantry. So, I wasn't really snooping; I was checking out all of the delightful fold out flour bins, drawers and cupboards in an attempt to design my own future fantasy pantry.
It was here that I found an abandoned recipe collection. It was in a drawer saved from some long forgotten chest; a jumble of clippings and product recipe cards gathered over what must have been years. Included were three or four packages of unopened index cards purchased from a drug store that has been out of business for decades. I knew I had stumbled on the work-in-progress of a food loving cook. I could imagine her painstakingly cutting out all of the recipes that she meant to one day cook for her loved ones. She obviously meant to gather then all together, write them on the index cards and organize them into a recipe collection to be proud of. The recipes of Mrs. Ruby Frey. A quick internet search informed me that she was born in 1922 and still lives in Galesburg. I will look her up further and let her know that her recipe collection will get organized, transcribed, treasured and a few might even make it into my future cookbook: The Peaceful Fork Cookbook.
For starters, I had all of her recipes on the table and this is the one that our son expressed an interest in.
Reese's Peanut Butter Candies: (veganized)
1 package graham crackers, crushed
1 C natural peanut butter
1 C coconut oil
1 C powdered sugar- stir altogether until thoroughly mixed and press firmly into an oiled 9x13 pan.
Melt one 12 oz. package of dark chocolate chips, pour over peanut butter mixture and cool in fridge until hardened. Cut into small pieces. Share with friends while you consider all of the Ruby Freys of the world cooking for their families.

A quick and cool apple dessert

Many of my friends have seen this posted on my son's Facebook wall. He had contacted me for a favored apple cake recipe but this is what he got. The mid west is actually experiencing a bit of a break after record smashing heat and drought this summer. In the midst of a heat wave like that it is difficult to turn on the oven and further heat the house for something sweet. Well, I'm the foodie who is lead by cravings and that bowl of succulent, locally grown yellow apples weren't going to slice and cook themselves.
Part of this recipe is borrowed from my children's grandma who taught me how to make it for the kids. A good thing because they have always loved it.
Thinly slice about three small apples. I like mine crisp but having the wrong apple is no reason not to try this. Just adapt your cooking time to keep a soft apple from getting mushy. In a frying pan heat a couple of tablespoons of butter. I have used coconut oil; I will be completely honest and tell you I prefer butter but many of the folks I've fixed this for like the coconut oil. I think it adds a tropical taste that doesn't go well with apples but it is better for you that way. You only need enough to keep the slices simmering. After they are all in the pan and cooking, add cinnamon and brown sugar. The amounts aren't important. You are just going for a cinnamony-sweet apple pie taste. As they cook, the sugar and butter/coconut oil will form a syrup. Next, in a separate bowl, mix equal parts brown sugar, oatmeal and whole wheat flour. When the apples are still crisp but getting soft dump the mixture over the top of the apples and let sit for a couple of minutes. This partially steams the oatmeal mixture. Then stir it all together and serve warm. It is just like apple crisp from the stove top. I would tell you to serve it with a scoop of ice cream but I may have already done enough damage...