During the last trip to my parent’s home in Pennsylvania my mother tossed a new project my way. She has this idea to create a family recipe book with a bit of a different twist. She wants to include pictures of the original recipe written in our loved one’s hand along with an easy to read typewritten recipe.

This project is going to take some time. Gathering the scanned recipes in itself will be a chore – Mom’s chore. It will then by my job to clean up the images and put together the book.

As I looked through the scans, I found Grandma Jordan’s Jubilee Jumbles recipe. My paternal grandmother, Mary Means Jordan, lived in Punxsutawney, Pennsylvania. As a child we would visit each summer when we were stateside. Grandma would have a fresh batch of Jubilee Jumbles ready for me in her Pyrex-style glass cookie jar with the white plastic lid. I always knew that they would be there waiting for me – tangible (and edible!) proof of her affection.

Jubilee Jumbles – From the Kitchen of Mary Means Jordan

1/2 cup soft shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup Carnation Milk
1 teaspoon vanilla
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup nut meats

Cream shortening, sugars and eggs. Mix in dry ingredients until combined. Chill batter for one hour. Drop by tablespoon onto un-greased cookie sheet. Bake at 375 degrees for 10-12 minutes. When cool frost.

Frosting: 2 tablespoons melted butter, 2 cups confectioners sugar and 1/4 cup Carnation milk.