Model T Cookie gave much support in the end of my mother’s life. It is with a combination of sadness and happiness I write this post. Today is the 15th anniversary of my mother’s death. She made her final Heaven Found journey after many years of fighting cancer. Shirley Beatrice Pease Stearns taught us how to accept that final journey with Grace, acceptance, her strong faith and love.
Today, I honor her memory, with the cookie she constantly wanted to eat during her final days. Days where she didn’t eat much at all. If I had these little tidbits ready for her, she would pop them in her mouth with relish and happiness.
The recipe is one of hers that I adapted. I couldn’t find her original handwritten recipe. The recipe was included in a cookbook created during the summer I had six teenagers living with me, ranging from 16-19 years of age. Three boys and three girls. Three of my family and three exchange students. Many happy memories were made during that summer, including the adaption of Mom’s recipe. My adaptations will be in brackets.
The Expression of Appreciation included in the book:
“A special thanks to all who suffered through my success and my failure; while trying new recipes and revisiting old ones for this cookbook. A special thanks go to my family-long suffers of my cooking attempts at new recipes: Michael, Tyna, Michael J. [Butka]; Jennifer [Levesque Williams]; my summer daughter from London, England, Andria and my Spanish summer sons, Nacho [nickname, I wish I could remember his christian name] and Ignacio. An extra special thanks to Jennifer and Andria, who both helped with the typing of this cookbook. It was created out of love of cooking and encouragement from family and friends to write one.”
Applesauce [Pumpkin] Cookies
2 cups flour
1 teaspoon baking soda
2 1/2 teaspoon apple pie spice [pumpkin pie spice]
1/2 cup butter, softened
1/2 cup brown sugar *see note below
1/2 cup sugar
1 teaspoon vanilla
1 cup applesauce [pumpkin puree]
1 cup raisins, optional
Preheat oven to 425 degrees. Sift together flour, baking soda, salt and pie spice. Set aside. Cream together butter, brown and white sugars. Add egg, pumpkin and vanilla; mix well. Add flour mixture to just moistened. Add raisins. Mix well. Drop by rounded teaspoon onto greased cookie sheets. Bake for 8 to 10 minutes or until light brown.
* Note: I added whey/protein powder and switched the brown sugar to black strap molasses to provide Mom with added protein and aid in maintaining some electrolyte balance. I didn’t put the raisins in at the end because of a texture swallowing issue Mom had. Her oncologist, Dr. Douglas Weckstein, said let her eat whatever she wants.
My mother , Shirley Beatrice Pease Stearns, taught all her children how to bake and cook. Some of us did better than others.