Any chef will tell you substitutions are crucial to innovation. However, in grandma’s house, innovation often tasted bitter. Grandpa would point us to the refrigerator and nearly beg us to eat whatever was in there. “Get it out of the house,” he’d say.
One of grandma’s favorites was Rice Krispy treats, a delight in nearly any other kitchen. Here, they were always rock-hard. Yet the recipe is so simple I can easily recite it from memory.
In grandma’s kitchen, lining up ingredients was not part of the recipe; she’d only check the pantry as the list demanded. And she wouldn’t have enough of something. Maybe Karo syrup. So she improvised. Just add more granulated sugar. Or peanut butter. When grandma asked me to taste a spoonful, I’d think of ways to not hurt her feelings. “You can really taste the peanut butter,” I’d say, or, “Wow, what are these? Raisins?”
Now that I’ve learned to cook, I want to take her into my kitchen, to resurrect her from memory and make her real again. We’ll spend an afternoon skipping work, playing in the kitchen. She’ll ask where the rolling pin has gone, and I’ll tell her it’s in a box back in Spokane, along with her china and matching silverware. She’ll pet the cat and ask if I’ll ever move back home. And while we make our batches of gooey, peanutty treats, I’ll tell her that I would if she would be there, too.
I would, even for her home-cooked meals.
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- Jenne Knight’s Peanut Butter Rice Krispy Treats are made with 1c granulated sugar, 1c Karo syrup, 1c creamy peanut butter, and 6c Rice Krispies cereal. On the stove, slowly melt the sugars and peanut butter in a large soup pan. Remove from heat. Stir in the cereal. Once coated, immediately pack the mixture into an 8 by 8 pan. Let cool. Eat. Find more at www.jenneknight.com.