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Geromes Cookies Story & Recipe from Mom…
Anyone that knows me, knows how much I love the beach. Growing up in the ’60s, our yearly summer family beach trip was one me and my three siblings craved at the end of every school year. Truth be told, I probably started dreaming of that vacation at the beginning of said school year!
Being one of a family of six, money was tight. I don’t know how my parents afforded a week at the beach for all of us. One thing that helped, I’m sure, was sharing costs with other aunts, uncles and cousins. Back then there were hardly any hotels to stay in, never mind the costly expense of a hotel.
Where we stayed was quaint cottages that dotted the coastline. Back then, these cottages came with the most basic of amenities. They had bedrooms but no linens. They had kitchens which meant a stove and refrigerator, nothing else. No air conditioners, if you got a nicer house, it may have a fan or two. In other words, you had to bring everything with you. EVERYTHING.
Part of what made those trips memorable was the food. My mom along with all my aunts were such great cooks. Even though they cooked some on vacation, they all pitched in together and watching them laughing over simmering dishes made the wait for something delicious worth it.
Desserts were aplenty. Those were made prior to arriving at the beach. The adults knew if there were sweets available to keep all the kiddos quiet, unloading would be a lot easier.
The favorite treat my mom made every beach trip was a decadent little cookie called Geromes. I have no idea how they got their name but I just know I loved them and there was never enough of them. They were the first of the sweets to disappear. I always wished she would have made more of them but she never did.
After I started baking on my own, I learned why she never made more. They are a little labor-intensive but they are so worth it.
1 16 oz. box Graham crackers
1 1/2 sticks Butter or margarine
1 cup Sugar
1/2 cup Can milk
1 cup Pecans
1 cup Coconut
1 cup Crushed graham crackers
2 cups Powdered sugar
1 tsp. Vanilla flavoring
1/2 stick Butter or margarine
3 tbs. can milk
Geromes Cookies Directions:
Lightly grease a large pan like a broiler pan with graham crackers. I do this so the crackers don’t move around while you spread the filling.
You can tell by the looks of my pan it has been well used. Boil the margarine or butter. When the butter is melted, I add the egg and milk.
Bring to a boil slowly, and let it boil for a full minute. Stir constantly.
Once the minute is up, remove from heat and add the coconut, crushed crackers, and nuts. They do not have to be baked but the filling needs to be carefully watched so the egg gets mixed well. You can buy graham cracker crumbs but I just put the extra in a Ziploc bag and take my trusty old rolling pin over the bag.
If you don’t have a rolling pin, you may use a tall cup. Stir all ingredients well.
Spread the filling over the graham crackers. Cover with another layer of graham crackers.
Ice cookies and chill in refrigerator for one hour.
Geromes Cookie Icing Directions…
Mix sugar and softened butter with one tablespoon of milk at a time until you have the right consistency for spreading.
A couple of the products pictured…
- Teal Pattered Plate: Target.com found here
- Teal Faberware Pot: Target.com found here
- Flamingo Tumbler: Amazon.com found here
This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.