MIRACLE # 38

From The Holocaust Survivor Cookbook
Note: The following is an excerpt from one of the 129 miraculous stories and over 200 recipes that appear in the Holocaust Survivor Cookbook. Copies of the cookbook can be obtained from their website www.survivorcookbook.org

RUTH GANS MAYER

A Mother’s Love
Submitted by her daughter Desiree Mayer Kate, Solon, OH

My mother had a very difficult life. As a survivor of five years in a concentration camp, she lost a husband and child, parents, aunts, uncles, cousins and friends. At one point she was chosen for the gas chamber where her mother, Paula Gans, switched places with her, choosing death in order to preserve the life of her daughter.
After surviving years as a young woman in a concentration camp, witnessing the lives of her family and friends cut short, and seeing the annihilation of any semblance of home, my mother could have lived a life of misery and pain. Instead she picked herself up by the bootstraps and started a new life.
In spite of many hardships, she was a very incredible mother. She committed her life to making mine better. She spent every available hour with me, and as a result, we were very close. As a single mom, (not common in 1960) she provided me with a good life, strong values and a solid education.
As a result of what she had suffered as a young woman my mom's motto was "cherish the sweet things that life affords to you." I reaped the benefits of this motto growing up. My mother made it a priority to concoct various delicious treats to remind us of all the sweetness of life. The following are a sample of the sweet treats we shared throughout our lives together.


Apple Crumble
2 lbs. granny smith apples (cored, peeled, and sliced)
¼ cup apple cider
¾ cups all purpose flour
½ cup sugar
½ cup packed brown sugar
½ tsp. cinnamon
½ tsp. grated nutmeg
½ cup butter
pinch of salt
In a 2-quart casserole, combine apples and cider. Mix flour, sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut butter till crumbly. Spread sugar topping over apples and sprinkle butter crumbles on top. Bake 350 degrees for 40-45 minutes. Serve with ice cream or whipped cream. Makes 4-6 servings.
Parisian Cream
½ lb. nestle chocolate
1 pint heavy cream
Boil these ingredients together Refrigerate for 12 hours. Beat until stiff. Use to fill cream puff, jelly roll or lady finger lined spring form pan.
Spiced Nuts
1 beaten egg white
½ cup sugar
¼ tsp. salt
¼ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
1 cup whole pecans or walnuts
Preheat oven to 250 degrees. Mix all ingredients EXCEPT NUTS. Oil finger and dip each nut individually into mixture. Place on greased cookie sheet and bake for 1 hour.
Nana's Cookie Dough Pie Crust
½ cup unsalted butter (makes 2 crusts)
½ cup sugar
2 egg yolks
2 cups flour
This recipe can be doubled. Once divided into balls can be wrapped and frozen.
Combine butter, sugar, and egg yolks. Mix in flour till crumbs begin to form. Mold with hands and break into 2 equal balls (4 if doubled). Press 1 ball in bottom of pie plate. Bake 10 minutes at 400 degrees and fill when cooled. If desired, bake for 5 minutes then fill with fruit (apple, pear, peach, plum) slices and vanilla pudding and bake till fruit is soft.
Lemon Cream (this is a tart dessert)
5 eggs
Juice of 5 lemons
¾ cups sugar
1 pint whipping cream
Cook in double boiler until stiff. Cool. Beat whipping cream until stiff. Fold in cooled lemon mixture. Refrigerate for 12 hours. Can eat as a dessert by itself or fill lady finger lined