Nicknames varyJust call me friend

When I was born my parents named me Daphne, because I am told; it was something different, it was a pretty name and in hopes that I wouldn’t be given a nickname while growing up. I like my name, because it is not common, it was chosen well, but not having a nickname did not work out so well.This no nickname train of thought comes from a woman named Joann that sports a vanity plate that identifies her as Jonas 1 or Jonas 2, depending on which car she drives that day. Her children and her husband call her mom, and her grandchildren and her husband call her grandma. And when I hear him call her Joanie it is a sweet name calling. Dad, just call him Bob; but when the volume goes up we hear Robert.My sister’s name is Portia, but out of respect and fear I will not share her growing up and present family only nicknames. My brother, Eric, on the other hand, is sometimes referred to as E.T. Not because he looks like an extraterrestrial, but because his name is Eric Todd.One of my first nicknames that I remember was given to me by my elementary school bus driver, LaVerle Kauffman. He let me sit to the right of him on a space not designated for a passenger, but I fit there and being the first kid on the bus, it was my favorite place to sit. He greeted me as Sweet Pea every morning. I was happy to call him my bus driver.In school, my childhood nicknames grew to be a short list long, far from the no nickname wish of my mom. Classmates called me Daffodil, Daffy Duck, Four-Eyes and Lottie called me Duff. In fourth grade I was Daphne 1, when Daphne 2 joined our classroom. Within the family I was called Skinny-Minnie, Pixie, and Blondie.When I married into the Ross family, I quickly learned all boys were referred to as Bub or Bubby; all girls were Sis or Sissy. Two more nicknames added to the list. And with sweet intent, my nieces and sister-in-law still call me Duck; Aunt Duck is endearing and acceptable to me, but don’t ask Jonas 1 or Jonas 2.While baby-sitting over 20 years I have accumulated more nicknames, acceptable versions of Daphne when a young child cannot pronounce your name correctly. I still answer to Dappy, Daffy and Dassie (which my dear husband uses often). And occasionally Riley. One of my former daytime charges would call me Grandma and I was quick to correct that one. But if you ever call me what my Great Aunt Louella Thut called me, my mom will send you to bed! Sorry folks I’m not telling; you can just call me Friend, it’s my favorite.Have recipes taped to the inside of your cupboard door, stuffed into an old cookbook, crammed into the junk drawer? Go get them and share those recipes with Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome to thewritecook@ssnet.com Sweet Pea Salad1 can sweet peas2 boiled eggs2 slices American cheese, cut up1/4 cup chopped onion1/4 cup chopped pickles1 tablespoon mayonnaise1/2 teaspoon mustardHeat can of sweet peas to a boil. Mix with rest of ingredients and stir well. Store in the refrigerator until ready to serve.Apple Daffy Cake3 eggs1 1/2 cup oil2 cups sugar3 cups flour1 teaspoon salt1 teaspoon soda1 teaspoon cinnamon2 teaspoons vanilla3 1/2 to 4 cups chopped apples1 cup chopped black walnutsSift flour, salt, soda and cinnamon. Beat or cream eggs, oil and sugar together. Add sifted ingredients and mix well. Stir in apples, nuts and vanilla. Pour in oblong 13-by-9 inch pan. Bake at 300 degrees for 40 minutes.Sweet Pea Casserole1 large can sweet peas1/2 cup shredded cheddar cheese1 cup cream of mushroom soup1/2 teaspoon Worcestershire sauce1/2 cup chopped almonds1/2 cup Ritz cracker crumbsMix all together in a medium casserole bowl and then sprinkle Ritz crackers on top. Dot with butter and bake for 25 minutes at 350 to 400 degrees.Daffy Cup Cakes2 unbeaten eggs1/2 cup butter3/4 cup sugar2 cups sifted flour1/4 teaspoon salt2 teaspoons baking powderRaspberry jamMix in order given the first 6 ingredients. Roll out to 1/4-inch thickness. Cut with cookie cutter and press into cupcake tins. Put 1 teaspoon raspberry jam into each. Bake at 350 degrees until light brown. When cool, decorate top with butter icing.Sissy’s Oatmeal Cookies3/4 cup butter1 cup brown sugar1/2 cup white sugar1 egg1/4 cup coffee (liquid) 1 teaspoon cinnamon1 cup flour1 teaspoon salt1/2 teaspoon baking soda3 cups oats1 cup raisinsMix and drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.Apple Sweet Peas1 tablespoon butter2 tablespoons firmly packed brown sugar1 tablespoon apple cider vinegar1/8 teaspoon cinnamon1 red apple, sliced or cubed1 (17 ounce) can sweet peas, drainedIn 2 or 3 quart skillet, combine butter, brown sugar, vinegar and cinnamon; heat until bubbly. Add apple; cook 2 minutes, stirring occasionally. Gently stir in peas; heat through.Sissy’s Pound Cake2 1/2 cups sugar1 cup shortening3 tablespoons cold water1 tablespoon vanilla extract2 cups cake flour, sifted6 eggsGrease and flour tube pan. Preheat oven to 325 degrees. Cream together sugar and shortening. Add water and vanilla extract. Mix in eggs, one at a time. Add flour gradually; mix well. Pour batter into tube pan. Bake for 1 hour and 5 minutes. Remove from oven. Cool in pan for 15 minutes.Asparagus Sweet Pea Casserole1 cup drained sweet peas1 cup drained asparagus1 cup cream of celery1 cup grated cheesePlace sweet peas into casserole dish, top with asparagus. Add soup. Sprinkle with cheese of choice. Bake at 300 degrees until cheese melts.Chocolate Chiffon Cake (Melisa Hoover, Greenwich)3/4 cup boiling water1/2 cup cocoaStir until smooth and chill. Sift together; 1 1/4 cup sugar, 1 3/4 cup flour, 3 teaspoons baking powder, 1/2 teaspoon salt. Mix then add in order; 1/2 cup oil, 7 egg yolks, 1 teaspoon vanilla, 1/4 teaspoon red food coloring, the cocoa mixture. Beat the 7 egg whites with 1/2 teaspoon cream of tartar and fold last. Bake at 325 degrees for 1 hour.Rhubarb Crunch (Melisa Hoover, Greenwich)1 cup flour3/4 cup oatmeal1 cup brown sugar1/2 cup butter, melted1 teaspoon cinnamon4 cups diced rhubarb1 cup sugar2 tablespoons cornstarch1 teaspoon vanillaMix first 5 ingredients until crumbly. Press half of the crumbs in a 9-inch cake pan. Spread rhubarb over crumbs. Cook remaining ingredients until clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour.Strawberry Pie (Melisa Hoover, Greenwich)1 cup butter1/4 cup sugar2 cups flour6 cups fresh strawberries2 cups sugar5 tablespoons Clear Jel or cornstarch1/4 teaspoon salt2 cups cold water1/3 cup light corn syrup1 (3 ounce) package strawberry gelatinSweetened whipped creamCombine butter, sugar and flour until crumbly, press into 2 pie pans. Bake at 350 degrees until lightly browned. Cool. Fill pie shells with berries. In a saucepan, mix 2 cups sugar, Clear Jel and salt. Add water and syrup. Bring to a boil, cook and stir until clear. Add gelatin, stir until dissolved, boil 1 more minute. Cool slightly. Pour over strawberries in pie shell using just enough syrup to fill pies. Refrigerate overnight. Top with cream or whipped topping.