Lily of the Valley
Never have I witnessed a spring descend upon the south with more vibrant splendor. The fields bordering the dusty dirt roads at the farm looked like a watercolor painting with yellow from wild turnips, varying shades of crimson and red from clover and sour weed, flora in every hue of green, and a carpet of little purple stars suspended on wild vines. The air was perfumed with the first signs of honey suckle and the breeze throbbed with the humming of bees. The colors of the fields were only rivaled by the canvas painted by the setting sun. The sky burned like a gas flame with brush strokes of orange, purple, and blue.
I think the lord knew we needed a glimpse of the promise of life eternal through any gifts our earthly home could provide. My precious Grandma went to heaven one afternoon during what could only be described as the crescendo of South Georgia spring blooms. The morning of her funeral Daddy sent a picture of azaleas bursting with flowers. She planted those very flowers in the front yard of their home at the farm decades before as a young mother and wife. The next week they wilted and disappeared as if they never existed. You will not convince me this wasn’t part of God’s perfect timing and his grace.
Mary Ann Brinson Brown was a consummate caretaker and a master of modesty almost to the point of humorless self-deprecation. She was always fretting about all the things she had not done. When in fact, she did Everything from cooking, managing a home, rearing 3 sons, looking after grandchildren, church duties, Bible reading, and being a devoted wife. Grandma always told me how smart I was and how she didn’t know how I did so much. I felt exactly the same way about her and all of her talents. I run a successful business and have received accolades but they all pale in comparison to the testimony of her life. Her trophies are in heaven and her legacy lives on through our close-knit family.
Franklin Sasser preached her funeral. Only a lifelong friend could weave a fabric of anecdotes so familiar and precious. He requested the grandchildren send their favorite memory. All our remembrances included a mention of Grandma’s “Creama Creama”. She lovingly made Cream of Wheat for breakfast and sometimes supper because our little mouths loved this savory dish! Franklin was intrigued to say the least! I have included the recipe of my interpretation of Grandma’s Creama Creama. Nobody’s will ever be as good as hers!
Grandma’s Creama Creama
1 c Water
2 c Milk
2 tsp. Salt
1 c Cream of Wheat
3 Tbs. Butter
1 c Sharp Cheddar
Salt and Pepper to
Bring the water, milk, and salt to a simmer. Whisk in cream of wheat. Whisk constantly 2-5 minutes until thickened. Add butter and cheese.
Add salt and pepper to taste. Serve hot with all the breakfast sides: bacon, eggs, toast, and waffles!
When I asked my gifted flower friend Foye to make a special arrangement for Grandma on Mother’s Day I knew it had to include Lily of the Valley.
This song makes me think of Grandma and fills me with peace abundant. Foye knew the story of Creama Creama, so she combed the internet until she found the perfect vessel to hold the arrangement.
What a treasure!!
Lily of the Valley
I’ve found a friend in Jesus, He’s everything to me,
He’s the fairest of ten thousand to my soul;
The Lily of the Valley, in Him alone I see
All I need to cleanse and make me fully whole.
In sorrow He’s my comfort, in trouble He’s my stay;
He tells me every care on Him to roll.
Refrain:
He’s the Lily of the Valley, the Bright and Morning Star,
He’s the fairest of ten thousand to my soul.
He all my grief has taken, and all my sorrows borne;
In temptation He’s my strong and mighty tow’r;
I’ve all for Him forsaken, and all my idols torn
From my heart and now He keeps me by His pow’r.
Though all the world forsake me, and Satan tempt me sore,
Through Jesus I shall safely reach the goal.
He’ll never, never leave me, nor yet forsake me here,
While I live by faith and do His blessed will;
A wall of fire about me, I’ve nothing now to fear,
From His manna He my hungry soul shall fill.
Then sweeping up to glory to see His blessed face,
Where rivers of delight shall ever roll.
Brunch Fit for a King
Brunch fit for a King
Is it sacrilegious to even entertain the thought of serving any grain other than grits for Christmas day
brunch? Just hear me out. I’m a huge grit advocate, but sometimes you need a little change of pace. I
along with all the Brown family cousins will vouch for a less familiar breakfast grain, cream of wheat. The
name says it all! Cream of wheat is a type of farina which is milled from wheat. The Brown family
affectionately calls it “Creama Creama”. My Grandma often included this little-known dish in her daily
breakfast spread. She cooked grits too but we requested her cheesy cream of wheat every time. The
texture was pure velvet and the taste savory with ribbons of cheddar cheese and butter.
I prefer to have at least one “make ahead” dish in my holiday cooking lineup. Who wants to spend their
morning slaving in the kitchen? Quiche is a go-to brunch/breakfast our boys request for special
occasions, and I love a good breakfast casserole too! I was searching for something a little different this
year and came across a recipe using cottage cheese to make a super fluffy egg casserole. If you watch
Tik-tok or follow any foody influencers on Instagram then you have likely seen people putting cottage
cheese on everything!! I heard there is a shortage so be sure to stock up on cottage cheese well in
advance. The addition of sausage makes this dish a meal. You can prepare this dish a few days in
advance so you can enjoy watching everyone open gifts instead of standing over a hot stove.
One of Honey’s most requested catering dishes is candied bacon. We can’t replenish this sweet and
savory favorite fast enough at events. I recently discovered a newer version of this well-known dish that
includes the addition of a cracker. The bacon cooks around the cracker and forms a perfect little morsel
that is easy for folks to grab. Be prepared to make this for breakfast, brunch, appetizers, and snacks.
Your family will insist you include this dish on every menu. If you like a little heat add a sliced jalapeno to
the top of each bacon wrapped cracker before cooking.
No outstanding meal or event is complete without a specialty drink. I am not a coffee connoisseur, but I
have a cup most mornings. While in New Orleans, I fell in love with a drink called Café au lait, French for
“coffee with milk”. This simple recipe is equal parts coffee and warmed milk. All sources insist you use
coffee with chicory. Chicory is the ground root of the endive plant that the French added to coffee to
soften the bitter edge. I also add a little ground cinnamon to my coffee grounds when brewing. The
smell is divine and gives the coffee a hint of spice. Most recipes call for milk but when researching this
recipe I found that Emeril Lagasse and Café Du Monde suggested the use of half and half along with
milk. Emeril knows best!! I can’t promise this recipe will taste as magical as sipping a café au lait while
strolling the French Quarter in Nola but it’s worth a shot.
Cheesy Creama Creama
2 c Whole Milk
2 c Water
½ tsp Salt
¾ c Cream of Wheat
3 tbs. Butter
1 c shredded Cheddar
Bring milk, water, and salt to a boil. Gradually add cream of wheat whisking constantly until well
blended. Return to a boil for 2 minutes or until thickened, stirring frequently. Remove from heat and stir
in butter and cheddar. Serve immediately.
Candied Bacon
20 Club Crackers
1 lb Bacon
½ c Brown Sugar
1 Tbs. Chili Powder
1/2 tsp. Pepper
½ tsp. granulated Garlic
Preheat oven to 350 degrees. Line a baking pan with foil.
Mix brown sugar, chili powder, pepper, and granulated garlic in a bowl.
Cut bacon slices in half. Wrap each cracker loosely with bacon. Sprinkle sugar mixture over each cracker.
Bake at 350 degrees for 20-25 minutes or until the bacon is crispy. Remove to a wire rack to cool.
Fluffy Cottage Egg and Sausage Casserole
1 dozen Eggs
1 lb. ground Sausage (cooked and crumbled)
¾ c plain Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
1 tsp dry Mustard
1 tsp Hot Sauce
2 c Cottage Cheese
3 c Pepper Jack Cheese
4 oz diced Pimentos
2 Green Onion (chopped)
2 Tbs Butter
Preheat oven to 350 degrees. Melt butter and grease a 9x13 baking dish.
Crack eggs into a mixer bowl and whisk with an electric mixer until fluffy. Add flour, baking powder, salt,
pepper, dry mustard, and hot sauce and mix well. Fold in sausage, cottage cheese, pepper jack cheese,
pimento, and green onion.
Pour mixture into prepared baking dish. Cook for 45 minutes to 1 hour. Cover with foil if the top starts
to get too dark. Let rest 10 minutes before serving.
You can put together this dish a day or two before. Allow the dish to sit at room temperature before you
cook. It may take a little longer to cook if it’s cold.
Cinnamon Café Au Lait
2 c whole Milk
2 c Half and Half
4 c Coffee with Chickory
1 tsp. Cinnamon
Sugar to Taste
Add cinnamon to your coffee grounds. Brew coffee.
Heat milk and half and half over medium heat. Once the mixture begins to bubble slightly turn off the
heat. Slowly pour the brewed coffee into the pot and stir to combine. Transfer the café au lait to a
warmed coffee pot and serve immediately with sugar to taste.
Jubilee
The first time I encountered the word, jubilee was on the cover of an old cookbook my mother stored in a kitchen cabinet with scores of others. The cover was off-white with a big blue diamond in the center. I remember combing through her collection of cookbooks with hungry eyes, soaking up ideas for future meals and recipes. More recently I associated the word jubilee with England’s Queen Elizabeth. Celebrations honoring Her Highness included: Silver, Diamond, Gold, and Sapphire Jubilees. Queen Elizabeth celebrated the 70th anniversary of her accession to the throne in, 2022, becoming the first British monarch to celebrate a Platinum Jubilee. You don’t have to be a woman of royal stature to warrant a celebration. My friend, Jenny Foss, the editor of Statesboro Magazine is the “behind the scenes” queen of the publication. I have never seen Jenny when she was not perfectly “put together.” She always looks fabulous with her flawless hair/makeup and a brightly colored blouse adorned with one of her signature pins. She is a true journalist asking questions at just the right time and waiting with thoughtful patience for a response. She makes me want to stand up straighter and dig a little deeper. I think of her as a role model and mentor. Jenny has lifted me up many times with her words of encouragement and made me feel like an equal. Her friendship is more valuable than platinum! The festivities cannot commence without refreshments. When asked her favorite foods or recipes Jenny quickly replied, “I love me a moist coconut cake with 7-minute frosting and I love congealed salads.” A woman after my own heart! Jenny and I are often guests at mutual friend, Virginia Ann Franklin Waters’ luncheons. I covet an invite to lunch at “The Hideaway.” The table is always well appointed with seasonal decor and family heirlooms. My friends don’t realize what a treat it is for me to enjoy a meal I had no part in preparing!! I most excitedly anticipate the cranberry congealed salad and am reminded of the various congealed salads prepared by my grandmother and her sister for family gatherings. I miss those days and the special dishes that are now absent from our table as times change. On a rainy, Sunday afternoon, I pulled many of my favorite regional cookbooks from the shelves. I spread the books out on the counter and did a deep dive into local history pertaining to food and otherwise. These books are a literal encyclopedia of regional, Southern cuisine. Steeped in history, these books cover decades of how people lived, entertained, and celebrated. As well as the foods and ingredients that shaped their palettes. I also googled Queen Elizabeth’s Jubilee and was able to find actual menus from royal events such as birthdays and coronations. It is surprisingly easy to combine Southern staples with royal fare. I envisioned the quintessential Southern luncheon fit for a queen and intentionally chose recipes crafted by local matriarchs. “Poulet Reine Elizabeth” also known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Queen’s coronation luncheon in 1953. This dish has a striking resemblance to the baked chicken salad served at many a southern ladies’ luncheons. I worked diligently to integrate our locally loved and time-tested recipes with those that graced the menus of Her Highness’ grandest life events.
C H E R RY C O N G E A L E D S A L A D & DRESSING The following recipe was published in A Treasure of Bulloch County Recipes compiled by Bulloch Academy Parent Teacher League 1976. Mrs. James Eli (Sue) Hodges contributed the original recipe. The recipe is a nod to classic Cherries Jubilee served at Queen Victoria’s Diamond Jubilee in 1897. Add a splash of brandy to the dressing recipe for a royal flair! INGREDIENTS: Congealed Salad: 1 3 oz. box Cherry Jell-o® 1 envelope Plain Gelatin ¾ c. Sugar ¼ c. Cold Water 1 16 oz. can Sour Pitted Cherries 1 large can Crushed Pineapple 2 Tbsp. Lemon Juice 2 Tbsp. Lemon Bits ¼ tsp. Almond Flavoring Dressing: 1 8 oz. carton Sour Cream ½ c. XXXX Sugar (powdered sugar) ½ c. Mayonnaise ¾ c. Chopped Nuts PREPARATION: Combine cherry Jell-o® and sugar. Measure liquid from drained fruits and add enough water to equal 3 cups. Add this to Jell-o® and sugar. Heat to boiling. Dissolve plain gelatin in cold water. Add to hot liquid. Also, add lemon juice, lemon bits, and almond flavoring. Put in refrigerator until syrupy. Then add cherries and pineapple. Pour into individual molds and congeal in refrigerator. Unmold salads when set. Combine dressing ingredients and spoon over salads. Serves 12-14.
B A K E D CHICKEN SALAD The following recipe was published in In the Pink, a collection of recipes from the Camellia Garden Club of Statesboro. Mrs. Kathy Deloach contributed this recipe. I love this cookbook! Many of these ladies are near and dear to my heart. Some of the first events I catered as a young chef were for these ladies. I am thankful for their influence on my career and the many friendships that grew from this group. INGREDIENTS: 4 c. cooked Chicken (cut up) 2 Tbsp. Lemon Juice ⅔ c. chopped Toasted Almonds 4 c. Hard Cooked Eggs (sliced) ¾ c. Mayonnaise 1 tsp. Salt ½ tsp. Accent 2 c. Celery (chopped) 1 tsp. Onion (chopped fine) 2 Pimento, cut fine 1 c. Cheese (grated) 1 ½ c Potato Chips (crushed) Sliced Almonds PREPARATION: Combine all ingredients except cheese, potato chips, and almonds. Place in an oblong Pyrex® casserole dish. Top with cheese, potato chips, and almonds. Allow to stand in the refrigerator overnight. When ready, remove from the refrigerator and bake for 20-25 minutes at 400˚.
WILLETTE’S COCONUT CAKE The following recipe was published in Southern Cooking Plus One Scoop of History by Lorine Olliff Hendricks. This is Jenny Ruth’s most fabulous birthday cake!
CAKE LAYERS INGREDIENTS: 1 c. Butter 2 c. Sugar 3 c. Cake Flour 4 Eggs 1 c. Milk 1 Tbsp. Baking Powder 1 tsp. Vanilla 2 tsp. Fresh Lemon Juice PREPARATION: Cream butter and sugar until light and fluffy. Add eggs, one-at-a-time and beat well. Sift flour once, and measure. Add baking powder to flour and sift three more times. Add flour and milk into the creamed butter and sugar alternately, beginning and ending with flour. Beat well after each addition. Grease, flour, and line three round 9-inch cake pans. Divide batter evenly in cake pans and bake at 375˚ F for 20 minutes. Cool in pans for 10 minutes and then turn onto a cake rack for complete cooling. FROSTING INGREDIENTS: 2 ¼ c. Granulated Sugar ½ c. Cold Water 3 Egg Whites 1 Tbsp. Light Corn Syrup 1 tsp. Vanilla Dash of Salt 6-7 oz. Angel Flake® Coconut PREPARATION: In the top of a double boiler combine sugar, cold water, egg whites, syrup, and dash of salt. Beat 30 seconds on low speed of electric mixer. Place over boiling water (upper pan should not touch water). Cook for about 7 minutes while beating constantly on high speed of electric mixer, or until frosting forms stiff peaks. Remove from heat: add vanilla. Beat 2-3 minutes or until spreading consistency. Spread layers with frosting and sprinkle with coconut. Reserving plenty of frosting and coconut for the top and sides.
Cowboys
My heroes have always been cowboys is not just the title of a song by legendary country music star,
Willie Nelson, but a statement that resonates with many. I’m not a “horse girl” and I’ve never been to a
ranch, but cowboys have always mystified me. My family raised cows when I was a child, but I barely
remember those days. The only time I spent near the cattle was on a 1980’s Honda 250 4-wheeler or in
Grandaddy’s old Mercury. I remember riding through the pastures at sunset with my Uncle Mark while
he counted the cows. We always looked for newly born calves or the family of red foxes whose den was
mounded atop a hill in the pasture.
My earliest experience with cowboys was watching them on television. Growing up in the “country”
approximately 20 miles from town the selection of tv shows for a child was slim and none. Once I
outgrew Sesame Street and Mr. Roger’s Neighborhood I quickly graduated to Gun Smoke, Bonanza, and
The Big Valley. I always wondered what delicious dishes Hop Sing cooked that the Cartwrights ate so
enthusiastically, especially Hoss. Their friendly banter during meals made me want to pull up a chair at
the dinner table. I watched The Big Valley simply because Heath Barkley was so handsome!
The movie, The Cowboys solidified my love for John Wayne and began my era as his biggest fan! That
era still hasn’t ended. Lol! My collection of John Wayne movies outgrew my tv cabinet in college and I
made it my job to watch every movie he made no matter how obscure! Mr. Nightlinger, the cook in The
Cowboys piqued my interest in chuck wagon cuisine. There is something romantic and nostalgic about
cooking over an open flame under a blanket of stars. I think food just tastes better cooked in cast iron
over red hot coals.
My friend, Ted introduced me to what some call the greatest western of all time, Lonesome Dove. Ted’s
friendship, loyalty, and love remind me of the relationship Gus and Woodrow had in this great movie.
He enjoyed cooking steaks, pork chops, and sausage over an open fire under the oak trees in his yard.
After watching the miniseries, I read the book by Larry McMurtry and fell in love with the western genre
of literature. Louis L’Amour is another novelist who can make you feel as if you are astride a horse riding
the open plains.
The following recipes lend themselves to the cowboy way of cooking: in cast iron with a fire or hot coals.
Cowboy Stew
2 lbs. Ground Beef
1 lb. Smoked Sausage
1 Vidalia Onion (diced)
1 Bell Pepper (diced)
4 Yukon Gold Potatoes (cubed)
1 tsp Salt
1 tsp Pepper
½ tsp Garlic Powder
1 Tbs Worcestershire
2 14.5 oz cans Petite Diced Tomatoes (not drained)
1 14 oz can Green Beans (not drained)
1 14 oz can Corn (not drained)
½ c Ketchup
Brown ground beef, onions, and bell pepper in a dutch oven or soup pot until just brown. Add sausage
and cook until warm. Drain grease and return to the pot. Add potatoes and seasonings. Add enough
water to just cover the potatoes. Add tomatoes, green beans, and corn. Bring to a simmer and cook until
potatoes are tender. Add ketchup and adjust seasonings.
Lacy Cornbread
1/2 c Plain White Cornmeal
1/2-3/4 c Hot Water
½ tsp Salt
Oil
The real secret to this recipe is the ratio of water to cornmeal, hot oil, and a well-seasoned skillet.
Whisk together the cornmeal, water, and salt. Cover the bottom of the skillet with oil and heat until a
drop of batter makes it sizzle. Use a ¼ c measuring cup and pour batter in hot oil slowly. Making 2-4
pieces of cornbread per batch. The edges will begin to brown and turn lacey. Turn over and cook on the
other side until brown. Drain on paper towels. Add more grease to skillet and heat to make additional
pieces of cornbread.
Skillet Apple Dumplings
12 Frozen Biscuits
2 cans Apple Pie Filling
1 c Water
1 stick Butter
1 c Sugar
1 tsp. Cinnamon
Icing:
2 c Powdered Sugar
1 c Heavy Whipping Cream
1 tsp. Cinnamon
Allow frozen biscuits to partially thaw. Cut each biscuit into quarters. Spray a 15 inch cast iron skillet or a 4
quart casserole dish with nonstick spray. Place biscuit pieces in skillet and cover with apple pie filling.
Place butter, water, sugar, and cinnamon in a pot and cook until butter is melted and sugar is dissolved.
Pour over biscuits and apples. Bake at 350 degrees for 30-45 minutes until biscuit pieces start to brown
and are cooked through. While the biscuit and apples are cooking, make icing. Place powdered sugar,
heavy cream, and cinnamon in a bowl and mix until smooth. Pour icing over hot biscuits. Serve warm with
bourbon vanilla ice cream. You could easily halve this recipe if you are not feeding a crowd.
Christmas 2022
Christmas 2022
Is it any wonder that many of our favorite holiday melodies make mention of food?
My happiest holiday memories almost always involve food and music. Special dishes take me back to a
specific season, holiday, or memory. Songs date-stamp a period of time and when I hear a certain tune
the melody ushers me back to a particular moment.
Sweets are always synonymous with the holiday seasons. Thanksgiving and Christmas have historically
been the busiest seasons for Honey Catering and Honey Cheesecakes. I love baking in a kitchen filled
with delicious smells and jolly Christmas music playing.
“Chestnuts roasting on an open fire” and “bring us some figgy pudding” are both lyrics including tasty-
sounding dishes from popular Christmas songs. Researching these Yuletide songs got my wheels turning
and my stomach growling. I set out to create some new recipes and share a treasured family favorite.
What is “figgy pudding” anyway? I turned to Pinterest, one of my favorite recipe and home project
resources for an explanation. I clicked on several recipes to confirm the ingredients of this often lauded,
but rarely experienced dessert. Most recipes include typical cake ingredients: flour, sugar, eggs, and
baking powder laced with spices and diced bits of dried fruits such as figs, dates, and plums. The South’s
more familiar version would be a fruitcake. Similar to southern fruitcake, figgy pudding recipes do
include spirits such as rum or brandy. The pudding part comes into play as the recipe is typically
steamed for long periods of time instead of baked like a cake. My son’s girlfriend Ansley told me about a
fig cake her cousins from Texas shared on a recent trip to Georgia. Ansley’s mom requested the recipe
and was surprised to learn that particular recipe is TOP SECRET! This secrecy led me to create my own
recipe full of figs and spices.
Another spice-filled confection that reminds me of the holiday season are my grandma’s spice bars. My
grandma always kept some type of treat on the sideboard beside her dining room table. The buffet
often held Tupperware boxes filled with small bite-size snacks layered between crinkly pieces of waxed
paper. Cheese straws, fudge, iced brownies, and roasted pecans were sideboard staples, and as the
holidays arrived spice bars would grace the list. Most of us have the basic ingredients for these bars in
our pantry. Whip up a batch!
I like to take traditional recipes and create a “Southern” version of popular dishes using ingredients
synonymous with the South. I remember my mother making a special trip to Augusta to buy
mascarpone cheese and spongy Italian lady fingers to make Tiramisu for her friend group’s monthly
supper club. I replaced the traditional lady finger cookies with Pecan Sandies. The shortbread soaks up
the coffee and the addition of pecans is oh so Southern. The traditional rum or brandy is replaced with a
good Bourbon. The Pirouette cookies make a show stopping presentation fit for your holiday table and
the added crunch is perfection!
I hope this article leaves you with sugar plums dancing in your head and a twinkle in your eye! Happy
Holidays!
Spiced Fig Cake
2 c Cake Flour
1 c Sugar
½ c Brown Sugar
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ground Clove
1 tsp. Apple Pie Spice
1 c Oil
1 c Buttermilk
1 c Fig Preserves
3 Eggs
1 Tbs. Bourbon Vanilla
⅓ c Powdered Sugar (for garnish)
Preheat the oven to 325 degrees. Grease and flour a bundt pan.
Place all dry ingredients in a mixing bowl and mix well. Add remaining ingredients and mix well. Pour
into the prepared bundt pan. Bake at 325 degrees for 1 hour.. Allow to cool in the pan for 30 minutes.
Turn onto a cake plate. Top with powdered sugar.
Southern Tiramisu
4 c Heavy Whipping Cream
8 ounce Cream Cheese
1 c Sugar
1 tsp. Vanilla
1 1/2 c Strong Coffee (chilled)
3 Tbs. Good Bourbon
1 package Pecan Sandies
4 12oz packages Pirouette Cookies
Cocoa powder for dusting the top
Add whipping cream and sugar to a mixing bowl and beat on medium
speed. Slowly add vanilla and continue to beat until stiff peaks form.
Remove 2 cups of whipped cream and set aside for topping. Add
softened cream cheese to remaining whipped cream and mix just until
combined. Set aside.
Line Springform pan sides with pirouette cookies. You can break some
of the cookies for varying heights. The pirouette cookies have a
tendency to fall over. As you line the sides with pirouette cookies use
the coffee soaked pecan sandies to hold the pirouettes in place.
Add coffee and bourbon to a shallow bowl. Dip the pecan sandies in the
coffee (Don't soak them--just quickly dip them on both sides to get them
wet) and lay them in a single layer on the bottom of the springform pan.
Smooth half of the cream cheese mixture over the top. Add another
layer of dipped cookies. Smooth remaining cream cheese mixture over
the top. Add another layer of coffee soaked cookies.Top with reserved
whipped cream.
Dust cocoa powder generously over the top (I use a fine mesh strainer
to do this). Save broken pirouette cookies for garnish. Refrigerate for at
least 3-4 hours or up to overnight before serving.
Grandma’s Spice Bars
1 c Sugar
3/4 c Oil
1/4 c Honey (Vanilla Bean Bear Hug Honey)
1 large Egg
2 c All-Purpose Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Salt
1 c Pecans chopped
Glaze:
1 c Powdered Sugar
2 Tbs. Mayonnaise
1 tsp Vanilla
1 Tbs Honey
1-2 Tbs Water
Preheat the oven to 350 degrees. Place all bar ingredients in a bowl and mix until just combined. Pour
Farm Girl
This summer was a brutal mix of heat and humidity. I’ve never seen sand bars grow so large, like miniature islands jutting out into the Ogeechee River. I nurtured and watered my garden until even the tomatoes seemed to surrender under the scorching beam of the mid-July sun. Cotton wilted in the fields, the leaves weeping like a shamed child hanging his shoulders with humiliation and corn dried to a brown papery, crisp long before the ears had a chance to grow fat with milky kernels.
I made sure to text Daddy every time my Weather Bug app alerted me to even a speck of green or a growing cloud of yellow and red hanging over Grapevine Rd. Growing up a farm kid just makes you more attuned to things like weather. I noticed growing up that seasons and weather played a large part in Daddy’s mood. He calls a good rain an attitude adjustment!
It wasn’t until I was school-age that I realized not everyone had the joy of growing up on a farm. Initially, I didn’t understand the magnitude of my good fortune. I know now. It’s hard for folks who haven’t experienced life on a farm to comprehend.
Farm life as a child was begging to hold the pink, velvety piglets suckling a sow in the farrowing house, bottle feeding impatient calves rejected by their mother, picking peaches/blueberries/blackberries for cobbler, riding the old Honda 3-wheeler to check on the cows, and catching a glimpse of a family of red foxes perched atop their mounded den. Farm life included catching tadpoles in the stream made by runoff from the catfish pond, Grandaddy herding a recalcitrant bull with a carload of cousins in the “Yella” Mercury, picnic lunches of jelly sandwiches and Beanie Weenies in the shady tunnels hollowed out in the azalea bushes, and tumbling head-over-heels in clouds of white, fluffy cotton loaded on trailers destined for the gin.
Farm life as an adolescent was filled with wild and reckless driving on anything with wheels: 3-wheelers, 4-wheelers, golf carts, and a 6-wheel John Deer Gator were all preferred modes of transportation and we (my cousins, friends, and I) managed to bog down every single one in various mud-holes around the farm. Weighing muscadine grapes for loyal customers who visited year after year to pick the sweet fruit for 50 cents a person and 50 cents a pound, plucking peanuts off the vine to boil under the office shelter, and cooling-off with the jet ski in the pond behind our house are also memories. During those years l scouted cotton for many, hot summers walking every acre of Brown Farm armed with snake boots and an old revolver on my hip. And finally leaving home to find out everything that glitters is not gold, but I had a really good time figuring it all out!
Farm life as an adult is Sunday dinner at Mother’s dining room table, dove shoots at the old mule barn followed by a great meal with friends and family, my wedding day under an old oak tree, and the sadness of old things gone but the anticipation of new blessings. Adult farm life is also morning walks soaking up the land and all that it represents, as well as sitting on the front porch of my little block farm house watching the swallows dip and dive over a field of fine cotton. I still don’t feel grown. I hope the memories always make me feel like a child when I pull onto Grapevine Road.
People have often asked how my sister and I were able to work so closely in our restaurant business. I think it is mostly because my Daddy and uncles set such a fine example of love and respect in their farming operation. Farm never seemed like a noun to me but an adjective to describe our family. To me it was simply our life. The BEST life and I’m thankful.
Cornbread Layered Salad
1 head Lettuce Shredded
½ c Red Onion Diced
½ c Bell Pepper Diced
12 oz frozen Peas
1 c Sharp Cheddar
1 lb Bacon Cooked and Crumbled
1 package Jiffy Cornbread Cooked and Crumbled
Dressing:
1 c Dukes Mayo
½ c Sour Cream
½ c Vinegar
½ c Sugar
1 tsp. Pepper
Combine all the dressing ingredients and whisk until smooth. Refrigerate while assembling the salad.
To assemble salad: Place lettuce in clear bowl. Top lettuce with onion, bell pepper, and peas. Pour prepared dressing over the top. Top with crumbled cornbread, cheese, and bacon. Chill and serve.
Pork Chops with Peach Glaze
4-6 J.B.’s Heritage Pork Chops (cut 1 inch thick)
2-3 Tbs. Favorite BBQ Rub
1 c Peach Preserves
½ c Worcestershire
3 Tbs. Brown Sugar
3 Tbs. Butter
Season pork chops with your favorite BBQ rub. Grill or pan sear pork chops until cooked to desired temperature. Combine peach preserves, Worcestershire, brown sugar, and butter in a small pot and cook until preserves and sugar are melted. Spoon over cooked pork chops.
Pimento Cheese Whipped Potatoes
3 lbs. Red Skin Potatoes
1 c Piment Cheese
Salt and Pepper to Taste
Wash and dice potatoes. Boil in salted water until tender. Mash potatoes with potato masher. Add pimento cheese and stir until combined. Add salt and pepper to taste.
Brown's Kitchen House
If you knew my grandaddy, Dolan Edward Brown Jr. then you would understand my affinity for canning. Friends and acquaintances of the Brown family have enjoyed many a meal at the Brown’s Kitchen House. What most folks would call a pond house, club house, or cabin the Brown’s lovingly refer to as the “Kitchen House”. My earliest memories of the Kitchen House are the delicious smells escaping through the screen door. The scent of onions and bell peppers cooking with just a tang of vinegar in the air takes me back to the summer days of my childhood. My cousins and I hung around like little beggars just waiting for a morsel. When we heard the familiar beep of the big wheel on “The Price is Right” we knew lunch would soon be served. All the men would come in with their big clunky work boots and wash up with dial soap. Grandaddy would say grace, “Bless this food to the nourishment of our bodies, and us to thy service.” And dinner was served.
In the big room where we gathered to eat the walls were covered in shallow, wooden shelves. The shelves held Mason jars filled with any canned or pickled delicacy you could imagine. Pickled peaches, grape jelly, blackberry jelly, pears halves, cucumber pickles, pear relish, and even whole muscadine grapes glistened brightly like colorful gems on display.
After the lunch dishes were washed and put away, Grandaddy would continue pickling and preserving. The cousins would perch on deep chest freezers and sample warm blackberry jelly from solo cups. The freezers were loaded with produce from Grandaddy’s garden including: fresh squash, peas, beans, and creamed corn. I consider it a great privilege to have experienced and enjoyed these times with my family.
My forays into canning have produced much success as well as miserable failures. Pectin remains a formidable adversary and necessary friend. No matter the amount of pectin a recipe calls for I always add a little or even a lot extra. My first attempt at blueberry jelly was a bust. It turned out more like blueberry syrup, but it tasted good! The Methodist Men’s prayer breakfast group ate many a jar of my strawberry fig preserves made with figs picked from Grandma’s “patch” in Twin City. Every summer Daddy brings me big mesh bags full of hard pears from the farm. I grate them to make pear relish using Grandaddy’s hand-written recipe. My kitchen at Honey smells like I stepped back in time. The slightly sweet and tangy flavor of the pear relish compliments a bowl of buttery peas perfectly. It's hard to eat a good smoked sausage dog without a heaping spoonful of pear relish on top!
Canning is not for the faint of heart. It is real WORK. I suggest gathering family or friends to help. After all this is the way it should be. I have a large, industrial kitchen with room to spread out and work. I just can’t imagine little, old ladies standing over boiling pots in tiny kitchens without air conditioning. Man are we spoiled!! Try your hand at a little canning this summer. I promise there is nothing more satisfying than hearing the faint pop and click of metal lids sealing at the end of a long day.
The recipes below are passed down from family members or created from trial and error throughout the years. Pinterest, Google, and your local county extension agency are all great sources for recipes, tips, and the correct methods for canning.
A Typical Kitchen House Dinner Menu:
Fried Fat Back
Grilled Fresh Sausage
Creamed Corn
Fresh Peas with Pear Relish
Chicken and Dumplings
Cat Head Biscuits
Black Berry Jelly/Cane Syrup
Fried Apple Tarts
Strawberry Fig Jam
Strawberry Fig Jam
12 c Figs (ripe, skin-on, stems removed)
4 lb. Sugar
4 3oz boxes Strawberry Jello
18 8oz Jars
Place figs in a pot with sugar. Cook over medium heat until sugar dissolves. While the figs and sugar are cooking crush figs with a spoon, or I like to use a potato masher. Once sugar is dissolved add the Jello and cook an additional 10 minutes. Stir constantly. Use traditional hot water canning method.
Pickled Peaches
Pickled Peaches
7 lbs. Peaches (washed and peeled)
3 lbs. Sugar
1 pint Vinegar
1 c Water
1 Tbs. Cloves
1 Tbs. Allspice
6-8 Quart Jars with Wide Mouth
Boil all ingredients until liquid is clear. Put fruit and juice in jars and seal with hot water canning method.
Makes approximately 6 quart jars.
Mama Cil’s Pear Relish
14 lbs. Pears (weight after they have been peeled and cored)
4 lbs. Red and Green Bell Peppers (approximately 6 of each color)
3 lbs. Onions
Grind all the above ingredients. I use a food processor. Let stand in colander and drain for 2 hours.
While fruit mixture is draining assemble the remaining ingredients.
2 Qt. Vinegar
2 lbs. Light Brown Sugar
2 Tbs. Black Pepper
1 tsp. Celery Seed
2 tsp. Cinnamon
2 Tbs. Mustard Seed
Dash Turmeric
24 Pint Jars
Cook vinegar and spices until hot. Add fruit mixture and cook 10 minutes. Can using hot water canning method.
Ogeechee Peaches
Photography by Megan Baradine
It’s peach season here in Georgia and I know just the place to grab a basket-full of sweet, southern goodness in the form of a fragrant, colorful fruit. A couple of turns off Highway 25 in Millen you will find the most inviting country home flanked by peach orchards, muscadine vines, blackberry bushes, peanut fields, and other seasonal garden staples. As you pull into the driveway shaded by gigantic oak trees you will be greeted with warm southern hospitality as well as fresh produce.
Owners, Rodney and Linda Newton made Jenkins County their permanent home approximately ten years ago. The couple purchased Rodney’s grandparents’ property and completely renovated the 100-year-old homeplace. Rodney always knew he wanted to make the farm which held so many precious, childhood memories his home. It took a little convincing to get Linda on-board, but she quickly grew to love the family farm.
Rodney started the dream of owning a peach orchard long before he officially retired from his post over the port program with Goldkist and later Pilgrim’s Pride. They began with a small orchard that has now grown into 15 different varieties of peaches and nectarines. Peach season begins mid-May and new varieties ripen every few weeks until the season ends late July to early August. Linda describes Rodney’s education as a peach farmer as perpetual. He studies educational articles, books and is a constant student to his craft. He was also mentored by fellow 5th generation farmer and friend, Drew Echols of Jaemore Farms of Commerce, Georgia.
Linda is the face of Ogeechee Peaches. I came to know her as the “Peach Lady” long before I knew her as my friend, Linda. She is quick to let folks know Rodney is the brains and engineering behind the orchard. He is the scientist and handles all the technical details, while Linda refers to herself as the “laborer”. I would say it must be a labor of pure love. You can often find Linda doing any number of tasks in the orchard, boxing up peaches in her makeshift cold room, picking muscadines, taking calls from the local farmer’s market, or mowing the grass. She is a cute and spunky little lady, and a sun visor of some sort usually adorns her head as she manages a successful farm. She is the perfect mix of tireless energy and hyper enthusiasm. She talks fast and gets things done. Rodney can often be seen in the background with Labrador, Kirby. He is relaxed and methodical. They complement each other perfectly.
One of the best qualities of a truly successful entrepreneur is their ability to bring others along for the ride. To be successful in a small community you must work together. Linda sees the big picture. She is especially generous in including everyone in her success. I asked Linda, “What is the most rewarding part of being a peach farmer?” Her reply was no surprise, “I love being outside. I love the friends I have made, and meeting people.” If you stop by that shady spot on 625 Old Louisville Rd. mid-summer, you are sure to become a friend of Linda’s too. Stay long enough and they are libel to sit you on the front porch with a cold glass of peach tea. Ogeechee Peaches can also be found at the Statesboro Farmers Market when in season.
Peach Poundcake with Buttermilk Glaze
3 sticks Butter (softened)
3 c Sugar
6 Eggs (room temperature)
4 c Swan’s Down Flour
1 c Buttermilk
2 c Peaches (peeled, cored, and diced)
2 Tbs. Vanilla
Preheat oven to 315 degrees.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add flour alternately with buttermilk until combined. Mix vanilla with peaches and fold into batter. Pour batter into a greased and floured Bundt pan. Bake at 315 degrees for 1 hour. Turn oven up to 325 degrees and bake 25-30 minutes more. Remove from oven and pour half of the glaze over the warm cake. Allow cake to cool 20-30 minutes before removing from bundt pan. Pour remaining glaze over the top of the cake.
Glaze:
2 c Powdered Sugar
4 Tbs Butter
6 Tbs Buttermilk
1 tsp Vanilla
Whisk all ingredients until smooth and pour over warm cake.
Peach Salsa
4 Peaches (pealed, pitted, and diced)
1 small Red Onion (diced)
1 Red Bell Pepper (diced)
1 Orange Bell Pepper (diced)
3 Green Onions (diced)
1 Lemon
2 Tbs. Honey
3 Tbs. Hot Sauce
Mix all ingredients. Chill and serve with Cinnamon Sugar chips.
Cinnamon Sugar Chips
1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)
1/2 c Sugar
2 Tbs. Cinnamon
Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!
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Dinner on the Grounds
I always err on the side of nostalgia. I long for times gone by and the “old ways”. I tell folks I was born 100 years too early except I don’t know how I would fare without the comforts of air conditioning and indoor plumbing. Computers and technology drive me nuts, but they are a necessary evil this day and age. I have a Pinterest board filled with images of 1920’s kitchens complete with the enamel-coated cast iron sinks, old-timey ice boxes, women in colorful half aprons, and pantries filled with jars of homemade jams and pickles. I want to go back to the days of simple/fresh ingredients and a slower pace of life. Traditions that epitomize my love for the past are gatherings common in the south known as covered dish suppers or dinner on the grounds.
I was first introduced to the cooking of the ladies of Millen United Methodist Church at covered dish lunches after homecoming or a baptism. Long folding tables were erected in the church social hall. The tables were lined with every glorious dish a child could imagine: fried chicken, mac and cheese, brown rice, butter beans, field peas, fresh greens, deviled eggs, strawberry trifle, egg custard pie, sweet tea, and lemonade to wash it all down. The food was served in a hodgepodge of crockpots, dishes with assorted china patterns, deviled egg plates, pots/pans, trifle bowls, Pyrex casserole dishes, and Tupperware. The line of hungry people grew to encircle the social hall and the raucous laughter and greetings of the crowd slowly began to calm as mouths and tummies were filled with food.
My formative years were spent begrudgingly going to youth group lock-ins and Bible school when all I really wanted was to be in the kitchen with the ladies of the church. ReAnn Black (lovingly called ReRe by her family and friends) was my favorite. My mouth is watering thinking of all the delicious meals she prepared. ReRe’s pork loin was a thing of magic, perfectly juicy and tender. She told me how to prepare this lovely dish but mine did not turn out even half as delicious as hers. The pork loin was always accompanied by the perfect side dish, Mrs. Mary Pat Mcteer’s brown rice.
ReRe ran a tight ship. When it was her cooking groups turn to prepare Wednesday Night Dinner, she would dole out tasks according to skill level. She prepared most of the food and we were allowed to roll silverware or fill salt and pepper shakers. My sister, Mary Beth’s job was to butter the rolls. I would be remiss if I didn’t mention Mrs. Sara Helen Harris’s macaroni and cheese. My family was not on her cooking team, but we shared the back pew with her and her husband, Mr. Edison. We excitedly anticipated her famous mac and cheese served with baked ham and butter beans. The mac and cheese is cooked in a cheesy egg and milk custard. I think mac and cheese made with a bechamel or cheese sauce is some type of Northern atrocity, but alas some folks just don’t know better.
Church cookbooks are a wealth of recipe knowledge. Long before celebrity chefs the whole town was talking about the culinary magic created by the matriarchs that held our tightly knit communities together. Imagine being the talk of the town after serving your famous potato salad at the First Sunday Picnic held on the grounds at the Baptist Church. Times have changed, but we can carry on these sweet traditions. Gather with family and friends and prepare these perfectly southern dishes. After all, you are just one great dish away from becoming the next small-town celebrity at your next gathering!
Sarah Helen’s Macaroni and Cheese
½ c Elbow Macaroni
3 Eggs
1 ½ c Milk
1 tsp. Salt
Dash Pepper
3 Tbs. Butter
½ pkg. Sharp Cheddar Cheese (13 ¾ oz size package)
Boil macaroni in salted water and drain. Beat eggs and add milk, salt, pepper, butter, and cooked macaroni. Add cheese and mix well. Pour into an 8 inch square baking dish. Bake at 350 degrees for 25 minutes. This recipe may be doubled to fit a 3 quart baking dish, but do not double the butter.
Mary Pat’s Brown Rice
1 stick Butter
1 c Rice
1 can Beef Consume
1 can French Onion Soup
1 small can Mushrooms
Melt butter and pour into an 8x8 baking dish. Add remaining ingredients and mix well. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes.
Re Re’s Pork Loin
1 Pork Loin (any size will work)
Salt and Pepper
Kitchen Bouquet (can be found on the seasoning aisle)
Rub pork loin with salt and pepper liberally. (ReRe said VERY liberally) Rub loin all over with Kitchen Bouquet until it is dark brown. Place pork in baking dish and add water ¼ up the side of loin. Cover tightly with foil. Cook for 20 minutes at 450 degrees and turn down to 350 degrees and cook an additional 2 hours until very tender. Slice and serve!
Strawberry Trifle
1 16 oz Sara Lee Pound Cake or Homemade
2 lbs Strawberries
½ c Sugar
1 pint Heavy Cream
½ c Powdered Sugar
1 tsp. Vanilla
Cube poundcake and set aside. Slice strawberries and toss in sugar. Allow strawberries to rest in refrigerator for a minimum of 30 minutes. You want the berries to create their own juice. While the berries are resting place cold cream, powdered sugar, and vanilla in a mixer bowl and beat with wire whisk attachment until soft peaks form. Assemble trifle in a glass trifle dish or pretty clear glass bowl. Start with a layer of strawberries, then add a layer of pound cake, and top with whipped cream. Layer in this order again. Top with a fresh sliced strawberry and sprig of mint. Refrigerate until ready to serve. You can add blueberries and blackberries to create a festive Fourth of July dish!
Black Eye Pea Salsa
One of my Honey Cafe customers requested this recipe. We served this southern salsa as a side with house fried chips. Also known as redneck caviar, cowboy caviar, and bean salad this is not a new recipe but a familiar staple at gatherings in the south.
Black Eye Pea Salsa
2 cans (15.8 oz) Black Eye Peas
1 can (10 oz) Rotel Tomatoes
6 Green Onions
1 Bell Pepper
1 c Kraft Zesty Italian
1/3 c Red Wine Vinegar
1 Tbs. Sugar
Dash Salt, Pepper, Garlic Powder
Drain and rinse black eye peas and place in mixing bowl. Add Rotel with can juices. Chop green onion and bell pepper and add to bowl with remaining ingredients. Mix well. Chill and serve with crispy tortilla chips.
Black Eye Peas and Greens
These days it certainly can’t hurt to add a little luck and money to your dinner plate! Love this perfectly Southern recipe as a side dish or even a soulful soup.
Black Eye Peas and Greens
4 15.8ozcans Black Eye Peas
2 14oz bags frozen Collard Greens
4 c Chicken Broth
1 medium Onion (chopped)
1 c Ham (chopped)
2 Tbs. Olive Oil
Salt and Pepper to taste
Hot Sauce to taste
1/3 c Pepper Vinegar
2 Tbs. Sugar
Coat bottom of pot with oil and add onion and ham. Sautee until onion becomes soft. Add the greens, salt, pepper, and chicken broth and cook until greens are tender. While greens are cooking strain and rinse black eye peas. Add black eye peas to greens and adjust seasoning. You may need to add a little water. Add sugar, hot sauce, and pepper vinegar and bring to a boil. Turn off and let sit for 30 minutes. Serve warm.
Adult Cosmic Brownies
My Daddy always said, “I never met a Little Debbie I didn’t like.”
I pretty much agree but Cosmic Brownies are my fav!!!
I created a grown up version of my favorite Little Debbie.
If you love rich chocolate fudge this is the perfect Christmas treat for you!
Adult Cosmic Brownies
2 sticks Butter
8 oz Semi Sweet Chocolate
2 cup Sugar
4 Eggs
2 Egg Yolks
3 Tbs Bourbon Vanilla Extract
2 Tbs. Cornstarch
½ c Cocoa Powder
1 c Flour
Icing:
3 c Milk Chocolate Chips
1 c Heavy Cream
Preheat oven to 325 degrees. Line a 9x13 baking dish with foil and spray with cooking spray. Place butter and chopped chocolate in saucepan and cook over medium heat until melted. Stir constantly until smooth. Allow to cool for 5 minutes and stir in sugar. Beat in eggs and egg yolks one at a time. Add vanilla. In a small bowl mix cornstarch, cocoa, and flour. Add to chocolate mixture and stir until just combined. Pour into prepared baking dish. Bake 35-40 minutes. Allow to cool.
While the brownies are cooling make the icing. Place chocolate chips in microwave safe bowl. Pour heavy cream over chips and microwave for 40 seconds. Stir and microwave an additional 20-30 seconds. Stir until smooth. Pour icing over brownies and spread to the corners. Refrigerate for 20-30 minutes before cutting in bars. I left my brownies plain but you could top with rainbow sprinkles for a cosmic affect, or top with chopped pistachios and peppermint for a holiday treat.
Peachy BBQ Ham
Nothing smells up a kitchen like a ham baking in the oven topped with a sweet glaze. Every time I cook a ham I think of the part in “To Kill A Mocking Bird” when Scout asks her snooty aunt to “Pass the Damn Ham”.
Peachy BBQ Ham
10 lb Ham
1 c Dolan’s Mustard Sauce
1 c Peach Preserves
1 c Brown Sugar
Place ham in roasting pan with deep sides. Allow ham to sit at room temperature for 1-2 hours. Mix bbq sauce and peach preserves. Pat ham dry with paper towel. Pour sauce mixture over ham. Sprinkle brown sugar over ham and press into the top and sides. Bake at 325 degrees for 2 hours. Remove ham from the oven and let it rest for 30 minutes. Slice and serve. I like to spoon pan drippings over the top of sliced ham.
Bet Bet's Pickled Peaches
I don’t have a lot of patience and I don’t like time consuming tasks but I love canning, pickling, jams, jellies, and relishes. I need plenty of time and space to creat a cathartic experience in my kitchen. I have a real feeling of accomplishment when I look at rows of glistening jars I labored over.
I made this recipe one time many years ago with my Grandmother who I called Bet Bet. I sat in a rocking chair in her living room peeling peaches while we watched the Braves! It was her Mother’s recipe. I never knew my Great Grandmother but I grew up hearing stories about Mammy’s in Vidette, Ga.
Bet Bet’s Pickled Peaches
7 lbs Peaches (peeled)
3 lbs Sugar
1 pint Vinegar
1 c Water
1 Tbs Cloves
1 Tbs Allspice
Boil all ingredients until liquid is clear. Put fruit and juice in sterilized jars and seal.
Whipped Feta with Nectarines in a Brown Sugar Siracha Syrup
A recipe inspired by sweet summer time!!
Nectarines fresh from Ogeechee Peaches in Jenkins Co. Georgia. Try this recipe with peaches or plums!
Whipped Feta with Nectarines in a Brown Sugar Sriracha Syrup
Whipped Feta
8 oz Feta
8 oz Cream Cheese
1 c Greek Yogurt
Place all ingredients in a food processor and blend until smooth. Chill for at least 15 minutes or until ready to use.
Nectarine Topping
2 Nectarines
1/4 c Brown Sugar
1 tsp. Sriracha
Slice nectarines. I leave the peels on because I love the color. Place sliced nectarines, brown sugar, and sriracha in a small pan. Cook on medium heat, stirring constantly until juices form. Cook until juices thicken to a syrup like consistency. Cool to room temperature.
Garnish:
1/4 c Pistachios (chopped)
Assembly:
Place whipped feta in a serving dish. I used a shallow bowl. Top with nectarines and syrup. Top with chopped pistachios. Serve with crackers or toasted bread rounds.
Mrs. Dorsie's Red Velvet Cake
On a particularly rotten day in August, I was stressed with typical small business problems. How would I get it all done? Where was all my help when I needed them? Would I be able to keep my business afloat without the revenue my restaurant once created? I knew I was being a “pill”, but I could not seem to bring myself out of the pits of despair. My cell phone started ringing in the midst of the chaos. The number was one I did not recognize. I answered with a sharp, “Hello?” I wanted my greeting to sting the caller’s ear as I knew it had to be a telemarketer trying to sell me an extended warranty for my car or some zealot trying to implore me to vote for their particular candidate. Much to my surprise the sweetest voice replied to my “Hello”. I immediately took notice. Her voice was the kind that can only be mellowed by years of wisdom and kindness. The voice belonged to Mrs. Dorsie as she introduced herself. She then asked if she could share a scripture from the Bible with me. I acquiesced with a tremor in my voice. “So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand.” Isaiah 41:10 When Mrs. Dorsie read those words, it was if God had “snatched a knot” in me Himself. My caller I.D. could have very well said The Heavenly Father on my caller ID. I needed the reprimand and words of hope. Mrs. Dorsie explained it was her ministry to call random numbers and share the good word. I asked if she would call my husband and she said, “Yes.” and so began a quick friendship of daily calls and conversations about scripture and life. I knew I had to tell Mrs. Dorsie’s story because sometimes the folks you never hear about are the true heroes and angels on this earth. Mrs. Dorsie is a native of Emanuel County. She was one of 8 children and quickly realized she loved to follow the command “Obey your parents and you will live a long life” Ephesians 6:1. She married later in life and came to live with her husband near Cooperville. She began her phone ministry when COVID kept her from spreading the word in person. When asked why she chose this ministry she says, “because of my love for Jehovah and people”. She calls 10 or more people each day. The numbers are selected through a random Google search. She also writes letters of encouragement to unsuspecting patrons with her sister. I made the drive one Friday afternoon before Christmas to Screven County to visit Mrs. Dorsie and take her picture. She navigated me down a dirt lane and through a field flanked by the homes of various family members. She was cooking an early supper of fried catfish because cooking some type of fish is her Friday tradition. We had a lovely talk about her faith as a Jehovah Witness and my faith as a Christian. Turns out we are not all that different. Our love for people is a common thread. I asked Mrs. Dorise to share a recipe for “Buzz Worthy Bites”. Cooking for her husband each day is one of her love languages. As most good cooks will confess, they don’t cook from recipes they cook from the heart.
Mrs. Dorsie’s Red Velvet Cake
2 c Sugar
2 c Crisco Oil
2 Eggs
2 oz Red Food Coloring
1 tsp Vinegar
2 ½ c Cake Flour
1 Tbs. Cocoa Powder
1 tsp Salt
1 c Buttermilk
1 tsp. Vanilla Icing: 1 stick butter 1 8oz block Cream Cheese 1 lb Powdered Sugar 1 tsp. Vanilla ½ c Pecans Preheat oven to 350 degrees. Cream sugar and oil together until fluffy. Add eggs one at a time. Add food coloring and vinegar. Combine all dry ingredients and sift 8 times. (Mrs. Dorsie says this is the secret.) Add dry ingredients and buttermilk alternately to red mixture and mix until combined. Add vanilla and mix. Grease 3 round cake pans and line with parchment paper. Pour batter evenly into prepared pans. Bake for 30-35 minutes. Let cool completely. Cream softened cream cheese and butter. Add confectioners’ sugar and vanilla. Beat until combined. Ice cake and sprinkle with roasted pecans. I doubled the recipe for icing because the icing is my favorite part!
New Year's day Soup
Nothing is more pleasing on a cold winter evening than a hearty pot of soup cooking on the stove. The smells and sounds of the trinity simmering in butter or bacon grease are comforting for all the senses. My favorite Le Creuset Dutch-oven is a permanent fixture on my stove during the winter months. I can’t wait to arrive home and create a one pot meal for my family and there is usually enough to share with friends.
One of the most requested dishes for Honey Catering is black eye peas and greens. People are surprised and pleased at the unique flavor and perfect pairing of two beloved southern staples. My favorite part of this dish is the “pot liquor”, the stock which results from the cooked greens and peas. Sopping the rich broth with cornbread or crusty French bread is a true delicacy. I was determined to create a recipe that turned this unique dish into an easy and healthy soup. The colors are beautiful, and the depth of flavor is surprising.
Most of my recipes will feed an army. It’s hard for me to cook just a little pot of anything. One of the great things about soup is it freezes beautifully. If you have a busy week or don’t have time to prepare a big meal, it’s easy to grab some soup from the freezer. Pair the soup with a fresh salad and garlic bread and you have a delicious, homemade meal.
“Jiffy” cornbread is the obvious choice to serve with your quintessential Southern soup made with black eyed peas and greens. Did you know your favorite baking mix is made in Michigan? I though only a Southerner could produce a cornbread so moist and delicious. I know some folks are weird about adding too much sugary sweetness to a dinnertime staple, but Jiffy doubles as bread and dessert! I like to “doctor” boxed mixes and use them to make fun, new recipes. With the simple addition of a sweet potato Jiffy cornbread turns into an even sweeter treat!
Though I don’t normally adhere to superstitions I do strictly abide by the New Year’s Day traditional meal: greens for folding money, black eyed peas for coins, pork for progress, and cornbread for gold. The recipes below will cover all the bases for a prosperous New Year!
New Year’s Day Soup
3 Tbs. Butter
1 c Ham cubed
1 lb. Smoked Sausage sliced
½ c Onion diced
½ c Bell Pepper diced
½ c Celery diced
64 oz Chicken Broth
3-4 c Chopped Greens (collards, mustards, kale, or any leafy green)
2 cans Black Eye Pease
2 cans Diced Tomatoes with Garlic
1/3 c Apple Cider Vinegar
1/3 c Ketchup
2 Tbs. Hot Sauce
¼ c Corn Starch
Salt and Pepper to Taste
Melt butter in heavy bottom pot or Dutch oven. Sauté ham, sausage, onion, bell pepper, and celery in butter until veggies are tender. Add the stock and bring to a boil. Taste stock and add salt and pepper to taste. Add washed and trimmed greens to the pot and cook until tender. Drain and rinse black eye peas. Add peas, vinegar, ketchup, and hot sauce. Simmer for 15-20 minutes. Mix ¼ c cold water and cornstarch and stir to form a paste. Add paste to simmering soup to thicken. You may add an additional recipe of cornstarch if you prefer your soup to be thicker. Serve hot with cornbread.
Sweet Potato Cornbread with Pecan Praline Butter
Cornbread:
1 box Jiffy Cornbread
1 small Sweet Potato
1 Egg
1/3 c Milk
3 Tbs Butter
3 Tbs Sugar
Dash Cinnamon
Bake sweet potato until tender and cool. Peel the potato and mash until smooth. Prepare cornbread using box directions. Add sweet potato before mixing. Mix until just combined. Pour into greased baking dish. Pour melted butter over the top and sprinkle with cinnamon and sugar. Bake at 400 degrees for 15-20 minutes. Serve warm with butter.
Pecan Praline Butter
1 stick Butter softened
¼ c Pecans (roasted and salted)
2 Tbs Brown Sugar
1 tsp. Vanilla
Place all ingredients in a bowl and whip until combined. Refrigerate any leftovers.
Peanut Butter Cookies
I am certainly not known as a health food guru. Most of my recipes start or end with butter. I don’t wear
butter as a badge of culinary honor but surely it can’t be bad for you in moderation. I have always
believed the mantra “Fat is Flavor”. My husband and I can share a ribeye steak with ease. He eats the
leaner inner section and I eat the outer portions that are laced with threads of juicy flavorful fat. I firmly
believe in seasoning southern vegetables with rendered bacon grease, strips of salt cured ham, or
smoked ham hocks, but I am not opposed to ditching the fat for healthier options like smoked turkey
wings, vegetable stock, onions, olive oil, and garlic.
As we mature, we are faced with the age-old question; how do I live a long healthy life? There are many
acceptable answers to this question but certainly a key part of the answer is fueling our bodies with
simple, wholesome foods. I am always on a quest to find healthier versions of old favorites. I create
meals for my family based on memorable foodie experiences, recipes compiled from cookbooks and
magazines, outstanding menu items, and experimenting with new ingredients.
I am not well-versed in the vegan preparation of food but I did welcome the challenge when a former
bride requested vegan dishes for her wedding. The bride’s mother was a native of Jenkins County and
the wedding reception was hosted at their family farm near Birdsville. The bride had many out-of-town
guests and wanted to accommodate their vegan lifestyle. We prepared a fun” breakfast for supper”
style menu that included vegan pancakes. We prepared the pancakes tableside using vintage waffle
irons. Jams, jellies, syrups, compound butters, and other assorted toppings allowed each guest to top
their pancakes with the condiments of their choice. I can think of many other healthy options I enjoy for
breakfast: egg white and spinach omelets, veggie frittatas, and oatmeal with seasonal fruit.
One of my favorite lunch spots in Statesboro is Sugar Magnolia Bakery and Café. A hidden gem located
within the downtown district, Sugar Mag, as my friends and I refer to our preferred brunch/lunch spot,
offers a seasonal menu featuring fresh salads, artisanal pizzas, pastas, and freshly baked specialties. I
love meeting with my girl gang and catching up over charcuterie and their signature Magnolia Lemonade
cocktail. My go-to lunch order is the delicious quinoa bowl loaded with fresh veggies, feta, and
chimichurri sauce. I add grilled shrimp and I can’t think of a better light lunch. After my first quinoa bowl
from Sugar Mag I had to create my own version. My family and I love Mexican food. I had a blast
fashioning a recipe for a healthy quinoa bowl loaded with Southwestern flavor!
Dessert is not often synonymous with health food. My husband’s favorite food is peanut butter. Johnny
has a discerning palate that only tolerates Peter Pan Creamy Peanut Butter. He swears he has passed a
blind fold peanut butter identification test. He wakes in the middle of the night, usually around 3:00
a.m. for his “midnight snack”. He and our English Cocker Spaniel, Reb can be heard rummaging around
the kitchen in search of Nutter Butter cookies. I set out to find a recipe for a better version of their
favorite treat.
Cooking Light is a great source for lighter fare. I often take inspiration from the pages of colorful dishes.
The magazine takes a sensible approach to offering healthy recipes that focus on fresh ingredients and is
not fixated on completely eliminating carbs, fats, or sugars. The recipes are often simple and filled with
easy-to-find ingredients. This is key for me since I usually shop for dinner ingredients at my small-town
grocery and products can be limited. Pinterest and the internet are also great resources for fun new
recipes. Another culinary challenge is to order fresh ingredients from your local farmers market and
create new dishes with what you have “on-hand”.
Peanut Butter Cookies
Cookies:
2 c Almond Flour
½ tsp. Baking Powder
1 c Peter Pan Creamy Peanut Butter
½ c Pure Maple Syrup
2 Eggs
½ tsp. Vanilla
Topping:
¼ c Natural Chunky Peanut Butter
3 Tbs. Turbinado Sugar
Preheat oven to 350 degrees. Place flour and baking powder in bowl and mix well. Add remaining
ingredients. Mix until combined. Refrigerate dough for at least for 30 minutes. Spray baking sheet with
non-stick spray. Spray hands with nonstick spray. Dough is sticky! Roll dough into 1 inch balls and place
on baking sheet. Make an indention in the center of each ball with your thumb. Spoon a small amount of
natural chunky peanut butter into the indention in the center of each cookie. Sprinkle with turbinado sugar.
Bake at 350 degrees for 8 minutes. Allow to cool for 10 minutes before serving.
Sweetheart Biscuits
I’m a firm believer every Southern lady should have a good biscuit recipe in her repertoire. The “perfect” biscuit recipe has eluded me for over 15 years. After trying countless recipes: cutting lard, sifting flour, and kneading dough with some of the best biscuit bakers in my circle I have come to realize that most folks who cook an excellent biscuit don’t have a 3 x 5 recipe card with precisely measured ingredients. A good biscuit is all about the feel of the dough and the loving hands that magically create a flaky morsel of buttery goodness out of ingredients that most people have in their pantry.
Biscuits can be a staple of every meal and deserve a place at any well-appointed table. Breakfast begs for a buttery biscuit slathered with homemade jam or local honey. A farm lunch calls for a hearty biscuit to fuel a family for an afternoon of hard work. I remember my daddy and granddaddy sopping “Cat Head” biscuits in cane syrup at farm lunches at the Brown’s Kitchen House. The biscuits were so large they required their own bowl filled with amber syrup made from a neighbor’s sugar cane. One of my earliest tasks in my Mother’s kitchen was making mayonnaise biscuits. These light and airy gems consist of 3 simple ingredients: flour, mayonnaise, and milk. I was in awe of how these every day kitchen staples could turn into a savory morsel baked up in miniature muffin tins.
My friend Rusty Lane towers over the auction block. He cajoles bids from the most conservative of patrons, but in my opinion his most impressive skill is his ability to whip up a batch of perfectly crafted biscuits. Rusty rolls the biscuits in his had and makes a small indention in the center where melted butter pools in the hollow created by his giant hands. His famous biscuits are a dinner staple at what he lovingly calls The Shack. He even includes the biscuits in his family’s Christmas dinner tradition. The biscuits are served with a chocolate sauce that rivals any jelly or syrup.
My earliest forays in the kitchen began when I moved away to college. I had a tiny kitchen, cheap pots that scorched everything, and a willing circle of friends who bravely agreed to dinner invites. Most meals included what we lovingly referred to as “fat bread” widely known as sour cream muffins or butter-me-nots. The recipe consisted of three simple ingredients: flour, butter, and sour cream. Baked in mini muffin tins, these little buttery morsels will melt in your mouth!
I lean towards the older ways in most of my habits. I think every fine meal should include a basket filled with warm freshly baked bread, but with today’s low carb diets and crazy fads a quick salad is what’s for dinner most nights. Take the time to slow down and bake a batch of biscuits. I promise the end result will be a complete satisfaction only garnered by a job well done. I call this recipe sweet heart biscuits because they are in fact a labor of love and the sure-fire way to anyone’s heart!
Sweet Heart Biscuits
4 c Plain Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 ½ tsp. Salt
2 tsp. Sugar
1 stick Butter
2 Eggs
1 c Sour Cream
1 c Buttermilk
Place all dry ingredients in a bowl and mix well. Grate very cold butter into the flour mixture and mix until butter pieces are coated. I use a food processor with a grater attachment for this task. Place eggs, sour cream, and buttermilk in bowl and mix well. Make a well in center of dry ingredients add wet ingredients. Mix until just combined. The dough will be sticky. Turn dough out onto lightly floured surface and knead 2-3 times. Pat the dough out by hand into a rectangle approximately 1 ½ inch thick. Cut with biscuit cutter or cut with knife and shape into round balls of dough. Place biscuits close together on generously greased pan. Dot the top of each biscuit with butter. Bake at 375 degrees 10-15 minutes until golden brown. Serve immediately.
Fat Bread Biscuits
2 c Self Rising Flour
2 sticks Butter
1 c Sour Cream
Place all ingredients in bowl. Mix until just combined. Spoon onto greased baking sheet. Bake at 350 degrees 10-12 minutes until golden brown. Serve warm.
Helpful Biscuit Baking Hints:
• Butter or shortening must be ice cold
• Do not over mix
• Make a well in center of dry ingredients and add the wet ingredients for better mixing
• Use your hands. Biscuit making is all about the feel of the dough.
• Use a sharp knife or biscuit cutter
• Serve piping HOT
• Don’t be afraid to try and fail many times until you find your perfect recipe
Bett Bett's Fried Shrimp
I am a terrible speller and my proficiency at grammar is more than lacking. Spell check and my mother
helped me through many a book report, college paper, business plan, menu, and now this blog, but the
one who would enjoy proofing my blog the most left us almost ten years ago. She would have relished
marking these paragraphs with bold red ink in her cursive script, not out of malice but out of love for the
English language and me.
My grandmother, Betty Strickland Cramer, AKA Bett Bett, will always be one of my favorite people. She
was petite in stature; her feet matched her tiny frame. They were the definition of dainty, a size 6 quad.
Shoes and jewelry were her weakness. She had the former and the latter to match every outfit. Bett Bett
was prissy and sassy and made no apologies. She could hold a grudge indefinitely but if she loved you,
she would fight for you until the end.
Bett Bett taught English, at Jenkins County High School, for almost thirty years so at one time or another
she taught someone related to every person in Jenkins County. She did not tolerate the word ain’t or
unruliness. She was beyond proud of the fact she had paddled several of the JCHS boys’ basketball team.
If I had a penny for every time she said I taught his/her father, mother, aunt, uncle, cousin I could retire
at the age of 37!
Bett Bett had a quick wit that wavered on the verge of sarcastic but she was never mean. Her delivery
was cool with a hint of indifference. My mother was often the subject of these little “zings” as we called
them. These episodes offered us endless entertainment at Mom’s expense. Bett Bett and Mother were
closer than close. Not some silly movie screen mommy-daughter mush but the real-life kind. My mother
practically doted on her, and we all knew their love ran deep.
Bett Bett was my number one biggest fan. She did not think I was perfect or too precious to receive a
reprimand. We were too much alike to never butt heads. A pop on the thigh in the Bi Lo parking lot after
our bi-annual dentist appointment is still etched in my memory to prove this fact, but let someone else
mess with me. I would call my mother squalling over one of life’s injustices. She ever played the devil’s
advocate and always advised me to “be the bigger person”. I would immediately hang up and speed dial
Bett Bett. She would commiserate. She would threaten to call their mother, call the teacher, or write a
seething Letter to the Editor to The Millen News to right the wrong. It would be all “their” fault and none
of mine.
My family lived 17 miles from town so most afternoons we ended up at Bett Bett’s house, a convenient
in-town squatting spot until our next engagement: t-ball, softball, cheerleading, Bible school, church,
dance, or just to hang out. Her house was like a second home. We were always welcome, but there were
understood limitations to her hospitality. One did not interrupt The Young and the Restless. EVER. If you
wanted something to eat other than Lance Peanut Butter Crackers, Raisin Bran, or Crystal Light
lemonade you should bring it with you. Plundering was also a “no no”. Ditto, eating on the carpet. We
loved going to Bett Bett’s. She never bothered us and let us watch cable cartoon channels on her 10-
inch bedroom TV. That was the life!
Bett Bett was a diehard Braves fan. The kind of rabid fan, who if out of pocket during the actual game,
recorded the game on VHS to be watched later. She talked to the TV as if the entire team and coaches
were a part of her 9th grade English class at Jenkins County High School. She admonished a missed catch,
walk, or bad call and she likewise commended a 3-2-1 double play, a sliding catch in center field, and
pick-off by a quick handed pitcher. Our bond was solidified by our love for the Bravos. We tomahawk
chopped our way through the 90’s with the passion only an overweight, awkward preteen and a retired
widow in her late sixties could muster. We didn’t miss a game, and if we did the next day, we discussed
in detail the finesse of a great catch made by David Justice, a stand-up homer by Chipper Jones, or the
spectacle of a Bobby Cox tirade that ultimately got him thrown out of the game. We had our favorites.
Greg Maddox was always a topic of conversation. He was our favorite pitcher with his cool demeanor,
Clark Kent glasses, and a touch of endearing goofiness. Fred McGriff, the “Crime Dog” was as solid as
they come. A commanding presence on first, he always kept us on the edge of our seats waiting for his
next homer and it was hard not to love Lemke with his boyish good looks and kind eyes. The Braves
1995 World Series win was the culmination of our years of fandom. It was our time and our moment.
After the ultimate win I lost interest and ventured into my teenage years, but every time I flip through
the channels and see our boys at bat, I can’t help but smile.
I asked my mother, “How do you sum up Bett Bett in just a few paragraphs?” Well, you just don’t. I
don’t have to try because at the most random moments I think of her. The other day I heard Simon and
Garfunkel and I was transported to the back seat of her Cutlass station wagon with the wood grain side
paneling belting out Bridge over Troubled Water. Each time I have to wait at Herndon for the train to
cross the tracks I hear her say “Trains a camin’” to which I would respond “How you knew?” We would
always laugh when she completed our banter with “I heard it blew!” I caught myself chewing gum in
church a few Sundays ago and saw her pursed lips because I “looked like an old billy goat chewing his
cud”. As I walk by the hearth in my living room, I catch a glimpse of the little white milking stool I
perched on at the foot of her recliner as we shelled peas or pealed peaches. Her cast iron skillet sits
seasoned in my cabinet and ready to fry up the prettiest mess of pale white shrimp you can imagine. Her
fried shrimp were a treat. The recipe below is a close as I could get!
Bett Bett’s Fried Shrimp
1 lb of Shrimp (peeled and deveined)
1 c Whole Milk
2 Eggs
2 c Plain Flour
1 c Self-Rising Flour
1 Tsp Salt
4-6 cups Wesson Oil
Cast Iron Skillet
Heat oil to 350 degrees in Cast Iron Skillet. You must use a cast iron skillet! These little delicacies just
don’t taste the same fried in another vessel, and be sure to use fresh grease. Bett Bett’s shrimp were
always beautiful with the palest crust.
Beat eggs and add milk mixing well. Combine plain flour, self-rising flour, and salt. Add your shrimp to
egg and milk mixture. Make sure all shrimp are coated well. Add shrimp a few at a time to flour mixture
and coat well. Add to hot grease a few at a time. Do not overcook. Shrimp will be a light golden brown.