GREENE – Glenice Bubier is best known as “Granny.” She and her husband of 52 years, Clayton, live in an old farmhouse in Greene. It’s often filled with their children, grandchildren and great-grandchildren, enjoying one of Granny’s fabulous meals or treats.
The Bubiers own a slaughterhouse and butcher shop here, Bubier Meats. She works in the shop wrapping meat, does bookkeeping and drives the refrigerated truck. But her passion is cooking.
She makes special goodies each day for coffee break for their employees and anyone else who happens to stop by.
“Every time an employee has a birthday, I make them what they want,” said Bubier. Her specialties range from carrot cake to strawberry shortcake with handpicked strawberries and real whipped cream. “I always cook for showers and special occasions, too,” said Bubier.
Her mother, Dorothy Chateauvert, was well-known in the Greene community for her homemade doughnuts.
“I do all my cooking on my mother’s old Hoosier cabinet,” Bubier said.
Bubier keeps an old-fashioned wooden icebox filled with her cookbooks. “I have an index book that I made myself … it says what page and what cookbook the recipe is on,” she said. So when she wants to make bar cookies, she looks under bars in her index book and it tells her which cookbook to go to.
Family members enjoy looking through Bubier’s cookbooks. “My grandkids used to come spend the night and they would ask, ‘Granny, can we cook today?'” Bubier said. After they cooked something, they would write their name and the date on that page in the cookbook. “Now one of my grandkids will look at it and say, ‘Wow! I was 8 when I made that?'”
Bubier said that lots of people get upset when their kids are cooking and make a mess. “You’ve got to let them make messes so they can learn something,” she said.
When Bubier hosts the family for holiday meals, she does lots of cooking. “She’s been known to make at least eight to 12 desserts every holiday. And of course, she will not allow any of us to make anything to bring,” said Carol Buzzell, Bubier’s daughter.
Bubier enjoys playing the piano, crocheting, singing in the choir at the Baptist church in Greene and taking pictures.
But her favorite hobby is cooking. “I love to cook,” she said.
Pig-lickin’-good cake
Ingredients:
Flour to sprinkle pans lightly
1 box yellow cake mix
1 11-ounce can mandarin oranges slices, drained, syrup reserved
3 eggs
1/3 cup vegetable oil
Frosting:
1 20-ounce can crushed pineapple, drained
1 12-ounce container Cool Whip
1 3-ounce package instant vanilla pudding mix
Method:
Preheat oven to 350 degrees. Grease sides and bottoms of two 8-inch cake pans. Flour pans lightly. Place dry cake mix in large bowl. Measure reserved syrup from orange slices. Add enough water to syrup to make 1 1/3 cups liquid and add to dry cake mix. Add eggs and oil and beat mixture at low speed until moistened. Add drained orange slices. Beat at medium speed for two minutes. Pour batter into pans and bake 33 to 36 minutes or until a toothpick comes out clean. Cool in pans on rack for 15 minutes. Remove from pans and cool completely. Mix pineapple and Cool Whip. Slowly add the instant vanilla pudding mix powder. Spread between layers. Makes 12 servings.
Grandma’s casserole
Ingredients:
1 cup chopped onion
1 medium green pepper, chopped
2 tablespoons margarine
1½ pounds hamburger
1 teaspoon salt
1 tablespoon sugar
1 quart tomatoes
1 15-ounce can tomato sauce
2 cups water
1 8-ounce package egg noodles
1 8-ounce package mozzarella cheese, shredded
Method:
In a fry pan, sauté onion and green pepper in margarine. Add hamburger and brown. Add salt, sugar, tomatoes, tomato sauce and water. Heat mixture to boiling; reduce heat and simmer 15 minutes. In a 13- by 9-inch pan, layer half of the tomato meat mixture, then the uncooked noodles, then the rest of the tomato meat mixture. Top with mozzarella cheese. Cover with aluminum foil and bake in 350-degree oven for 45 minutes. Cut and serve as you would lasagna.
Quick cinnamon rolls
Ingredients:
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
4 tablespoons shortening
2/3 cup milk
3 tablespoons butter
1/3 cup sugar
½ teaspoon cinnamon
½ cup raisins, if desired
Method:
Sift flour once. Measure. Add baking powder and salt; sift together. Cut in shortening. Add milk gradually until soft dough is formed. Roll ¼-inch thick on slightly floured board. Cream butter, sugar and cinnamon together. Add raisins and sprinkle mixture over dough. Roll as for a jellyroll. Cut into 1-inch slices. Dot a 9- by 13-inch pan generously with butter. Sprinkle with equal amount of sugar. Heat pan slowly until sugar is dissolved. Place rolls in pan, cut side down. Bake in 425 degree oven for 15 minutes, then decrease heat to 350 degrees and bake 15 minutes longer. Remove from pan at once. Makes 10 rolls.
Glenice’s note:
This recipe can be doubled. In that case, use an 11-by-15-inch pan.
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