Thai me up and feed me Indian food and Sushi…

It’s amazing the number of people I personally know that have never expanded their food horizons… like at all. I have had occasion within the past year to introduce two separate friends (Kristi and Kory)  to Thai food. Thai food! And these are not youngsters, they are middle aged and above. Crazy, huh. They certainly had opportunity, as we are now a  town that has many different kinds of high quality restaurants. As for me, I love food and am always looking to expand the pleasure of my taste buds. And this is a good thing. It also expands your cooking horizons. Even one of the most famous southern soul food cookin’ meat and three restaurants in Nashville uses wasabi powder, a Japanese powdered horseradish, in their greens and people love it. Certainly not a typical Southern ingredient, but it makes Arnold’s greens… cornbread sopping good. I currently am finding myself on a mission to expand my personal field of ingredients to improve and generally inform new iterations of the old standard southern fare. Maybe I am bored, but also I have recently developed a new aversion to garlic, in any form, fresh, cooked, powdered. Doesn’t matter, it makes me quiet ill. So, as I like lots of flavor, I am looking for new flavor-filled substitutions. Peppers have always been in my lexicon but I am expanding into the sweet and slightly hot category. And they are super good for you. Hungarian wax peppers are one of my choices these days, subtle back heat in your throat. I’ve used jalapenos for years in my pimento cheese. But I kinda need a little spicy something to kick my food up a notch. I’ve landed on Korean Chili paste. It has a sweet and hot spicy-ness that has to be experienced. I mix it with soy sauce, toasted sesame oil, grated fresh ginger and a little bit of honey and scallions for a marinade for chicken. I marinade it for at least 3 hours and then I grill that over coals or bake it in the oven. Wonderful with stir fried zucchini, snow peas, red bell peppers and onions and steamed rice. I think I might try it on fish or shrimp next.

I think the thing that is most important is to think fresh, buy fresh and local and stay out of the center of the grocery store. All the fresh stuff is around the edges. All the processed, stuff is in the middle. I know it is hard sometimes to cook from scratch every night of the week, but it is so important for your own health as well as that of your family. And once you  go fresh, all that other stuff starts tasting really bad.

Try this marinade its really good and as you are mixing take into account what your taste buds enjoy. This is enough for about 4 chicken breast or 4 to 5 pork chops or 4 to 5 firm fish fillets or 2 to 3 dozen shrimp peeled and cleaned.

1/2 cup soy sauce ( you can use low salt )

2 tablespoons Korean Chili Paste ( more if you like it hot )

3″ grated fresh ginger ( more if you like ginger)

1/4 cup toasted sesame oil

4 tablespoons honey

1 tablespoon rice wine vinegar (it helps to tenderize the meat, it also helps to emulsify the oil into the marinade)

1/4 cup chopped scallions

Wisk all that together and pour into a large zip lock bag with your meat of choice and marinate for at least 3 hours. I have done this in the morning and come in from working and then cooked it. It works great!

Try something new, a new food, a new hat, a new way of thinking.

Posted in fresh food, Spicy food, Uncategorized | Leave a comment

Country Living and Modern Farmhouse

We did the Country Living Fair (sponsored by Country Living Magazine) at the end of April to launch our furniture business, Thelma and Nate. It turned out better than we ever could have dreamed. The week before the show I was worried we wouldn’t sell anything. By 2:00 p.m. on the first day, Friday I was frantic we didn’t have enough product. I came home that night to a wonderful pot of corn chowder on my front porch and a fresh loaf of french bread and a half pound of butter (just the right amount for a loaf of bread) left for us by my very best girlfriend/sister in the world, Shelly Baughman. I ate a huge bowl, possibly the best soup I have ever had and fell face first into the bed. At 1:30 a.m. Saturday morning I got up and started pulling furniture out of the house (the things Keith and I had made over the years for ourselves) to load up and take to the fair. Ate a bowl of corn chowder for breakfast and took off to go back to the fair. We were running low on pieces and I was worried we would run out, dear Lord! It was a good show and I was stunned at the amount of business we did. I heard again and again from the people that bought our furniture that the quality and design and integrity of our work was like nothing they had ever seen. That was so gratifying. I’ve been an artist for a long time, with sculpture and jewelry as my main areas. Our furniture to me is like sculpture that is useful, with a degree of artistic integrity that simply is NOT found in mass produced pieces. My mother, Barbara Eaker White Eller was so supportive of my artistic self all my life. She understood that the singular work I did sprang from a creative place she had never known and she honored that. Her talent was music and she sang in a clear soprano that could bring tears to your eyes, my son Nate gets his musical ability from her. I made Momma’s wedding bands when she married my stepdad when I was 19, she was so proud to wear something I had made. I know if Mama were here today she would be wanting to buy everything we make, and she would try but I would just end up giving it to her. It was wonderful to have her support.

The wonderful man I married, Keith Miller has the same artistic soul I have. We have so many original ideas we have portfolios of drawings we may never get to. It weird how we work so well together, his strengths are my weakness, and my strengths are his weakness. Make no mistake, I do most of the designing and he does most of the building, and then I do most of the finishing. We do one of a kind furniture from 100 year old wood that has a soul. And we are not for everyone. If you think its ok to purchase a mass produced particle board headboard made in China (so many issues with that kind of product), then we are not for you. Integrity is our bottom line, I want this furniture to last another 100 years and get more beautiful with age. Quality is my end result. Like the food I cook and feed my family every day. I want the best produce, the best dairy, the best meat I can lay hands on to feed my family. I don’t do canned soup, I don’t do prepackaged. I don’t do fast food. The wonderful meals that my Granny cooked on a daily basis are my touchstone. Is it harder to shuck 12 ears of corn instead of getting it in the freezer case, yes, but soooo worth it. It is fun to wait for the real tomatoes of summer, no, but again, so worth it.

By the way you’ll need to shuck some corn for this next recipe and pare some carrots while you are at the sink.

So lets get back to the wonderful corn chowder I had mentioned earlier. As you know I have a corn chowder recipe on this blog. And I also mentioned, I have a friend that told me about her corn chowder recipe 23 years ago but she had never given me her recipe. So I just made one up, and it is quite good. Yes, that friend was my best girlfriend Shelly, who teased me all those long years ago, and then never gave me the recipe, although she says she did. Nah. Cause let me tell you, that corn chowder is the one Shelly left on my front porch the 1st night of the show. All I can say it, we ate it all weekend long (it was a cauldron of corn chowder). Had I known that it was that good, I would have gone to her house and stolen it out of her recipe file. SOOO different from mine and so very good. Eat it with a good loaf of french bread and a half pound of butter, yum! I know it’s summer and most people don’t like soup in summer, I like soup all the time, besides the corn is at it’s peak right now.

Shelly’s Corn Chowder

4 cups cubed potatoes (I used red skinned as did Shelly)                                                               2 cups peeled and sliced carrots about 1/4 inch slice                                                                       1 cup diced celery                                                                                                                                     1/2 cup diced onion                                                                                                                                  1 tsp salt and 1/2 tsp pepper ( I used white pepper)

Put the above in a large pot with 4 cups of water, bring to a boil and reduce to a simmer until potatoes are easily pierced with a fork.

Meanwhile cut 4 cups of fresh corn from the cob and set aside.

In a saucepan add 1/2 cup of butter (1 stick) and 1/2 cup of a.p. flour, heat over medium heat to make a very light tan roux, Add 4 cups of milk while stirring it in slowly, let it simmer while you stir until it coats the back of a spoon. Add in 1 and 1/2 cups shredded cheese, I used American because that is what she used for my pot of chowder, but you can use cheddar, or Parmesan or whatever you like that melts really good.

Once the pot of vegetables are done (fork tender) add in corn, let it simmer for about 2 minutes, corn cooks very quickly. Then add the cheese and milk sauce to the veg pot. Stir it in well. At the last, stir in 1 bag of frozen green peas (unless you have fresh peas the about 1 to 2 cups of fresh). Check the seasoning and adjust as necessary.

Your chowder is done. Serve with a nice crusty french bread and a half pound of butter. This will make about a gallon of soup, but it keeps and re-heats just fine (better the next day). We ate it ALL weekend long. It was manna from heaven.

P.S. I really think you could drain the water from the veg after they are cooked and then add the cheese sauce and peas and have a fine filling for a vegetable pot pie, or a chicken pot pie by adding some cooked chicken and a crust on top, then bake it off.

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Posted in fresh food, love and family, small farm, SOUTHERN FOOD, Southern Living, summer salads | Tagged , | Leave a comment

Spring is well past sprung…

Well folks, it has been a REALLY busy last 3 months, here at home. I’ve cooked of course but merely to keep body and soul together. Nothing special has come out of my kitchen except for some beautiful plate racks and painted furniture. Yes… one whole side of my kitchen is dedicated to paint, sandpaper storage and the various implements that are needed to finish furniture. My partner for life, Keith Miller and I are launching our little furniture business with the help of my computer wiz son, Nate. This business, Thelma and Nate has been tooting along pretty slowly up until this point. It is now taking off like a rocket. We are going to be in the Country Living Fair in Nashville April 24, 25, 26. Big deal, big show. You should come on out and see us. We started thinking of this idea 5 or 7 years ago, making things for our own home and saying, once it was done, while we patted ourselves on the back, “man we should start a business”. It formed solid in my mind when I started this blog. My Granny, Thelma Godfrey Eaker was such an enormous influence in my early life that I think I have been trying to get back to what she treasured about living for years. She lived simply, grew and cooked good nourishing food, her entertainment was the simple pleasures of conversation and home made music. Her home had simple functional furniture, most of which was old and beautifully worn, built well and made solid. I still have her walnut library table that was a wedding gift and sat in her living room in front of her picture window for all my growing up years. It looked out to a front porch with a garden so full of beautiful flowers and blooming trees it took your breath away in spring and summer.

But today is Easter Sunday. And at the very least before I get back to sanding and staining something, I will make a dinner, on the food side of the kitchen. Baked Ham and deviled eggs and an asparagus tart with gruyere cheese and potato salad and pickled beets, with iced tea to drink. For dessert, coffee and a lemon cake, filled with a mixture of blackberry jam and fresh blackberries. A spring feast for the hard working souls that believe in a dream. So here I am at 4:00 a.m. planning and putting eggs and potatoes on to boil. and the ham in the oven, cooking low and slow at 275 for a few hours until the bone starts to wiggle and I know its done. Long before then the wafting smell of baking ham will make me want to reach in with my bare hands and pull off a hunk and eat it burning hot.

My Granny’s day started at 4:00 a.m. everyday of the world. When I was little I would sometimes wake up that early with her. Maybe its why I wake up so often around that time now. I loved that time of day with her, it was so quiet and my PawPaw would be getting ready for work, while she was cooking his breakfast of eggs and meat with butter biscuits and apple cinnamon jelly. He’d come in the kitchen with dark dress pants, hard shiney leather wingtips and a freshly starched white shirt that smelled of the lavender water Granny used when she ironed. Sometimes he would sit me up on his lap while he read our little hometown paper, he would talk to me seriously about what was going on in town and how the new mayor looked to be a man you could trust. I became one of them and they treated me, not like the baby girl I was, but as if I were a grown up like them.lace 004 (3)

Where I come from, a little extra hard work gives you a little extra. A lot of extra hard work gets you where you are going. This is something that was shown to me at an early age, by Thelma and Sam Eaker, my Grandparents, my saving grace, my touchstones in life. On this Easter Sunday, this spring celebration of renewal and new beginnings, I am so very gratitude filled that I had them in my beginning. They showed me a tiny pathway to a life that lets me begin again… if I need to. So this is our new beginning, hand made furniture from re-purposed materials, and elements that would end up somewhere in land fills. Use it up or wear it out, or make something new and useful out of it. That’s our motto.

Please visit out website,

So back to food. This is going to be a cheater day for me today, I bought rolls…wait what?

And I am using a box cake, I can’t believe I actually wrote that. But you know a”from scratch”cake is not in the timeline for today. However let me say that if you enhance the flavor of a box cake it is soooo…. much better.

Cheater Lemon Cake

1 box of Duncan Hines Lemon Cake. Mix it up like it says on the package, then STIR IN at the end, 1/2 Teaspoon lemon extract 1/2 teaspoon vanilla extract and 2 tablespoons finely grated  lemon zest. Bake two round layers and when it is done turn it out and let it cool (cake MUST be cool). Slice the 2 layers in half horizontally and fill between each layer with this mixture. 1 cup mashed blackberries stirred together with one jar of Dickensons blackberry jam, divided evenly and spread almost to the edges but not to the edge of the layers (it mashes out, believe me). Once that is done Glaze with lemon glaze, 2 cups confectioners sugar with 1 to 2 teaspoons of fresh lemon juice, mixture should be thick just spread it on top and let it drizzle down the sides. You can also use Raspberry jam and fresh raspberries and it makes a pretty yellow and pink cake..

Set it up on a pretty cake stand and it is impressive. Me, I’m gonna set mine up on the beautiful new, Lace and Blue marble table we just made. Just don’t tell your Granny about the box cake.


Posted in fresh food, love and family, small farm, SOUTHERN FOOD, Southern Living, summer salads, Uncategorized | Tagged | Leave a comment

Merry Christmas from Tennessee

Merry Christmas from Tennessee!

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Here’s a little South for your mouth! And some love from my kitchen to yours!

These are some recipes I have previously posted but one’s that seem highly appropriate for the holiday season. The 1st one is for Sweet potato biscuits, which are VERY good with county ham and hot pepper jelly.  

Biscuit making is one of those things that can be difficult for the poor folks who have never had the experience of growing up watching my Granny make them every day of the world. She could have make biscuits with her eyes closed, just by the way the dough felt. I loved to watch her tanned, farm-rough hands patting and rolling the white soft dough. She used a pet milk can that had the banding at the end cut off even, so it was sharp and cut the biscuits cleanly. It is the one thing I wish I still had of hers, she touched it everyday and I think my biscuits would be better if I could use it. The most important thing to remember is not to handle the dough too much. This recipe for Sweet Potato Biscuits is fairly simple if you remember that. One of the first times I made these was for Ashley’s last Writers Meeting before she took off to L.A. California to seek her new life! I made them small more bite sized, Charlotte was here staying with me from Portland and Melinda had gotten here early for the party, as I am pulling out the pans of SP biscuits and setting them on the table  Charlotte and Melinda are grabbing handfuls of them and slapping butter on them, I thought to help me out, BUT NO…. they are stuffing their greedy little mouths with them, what clued me in was the obvious and loud MOANING noises coming from their direction. They were eating 2 for every 3 they buttered. Such great little helpers! Since I made a double batch of dough it was no problem, and we had plenty, so here’s the recipe, I would double it if I were you, unless there’s only 1 of you. As long as you put any leftovers in a sealed container and refrigerate them they do warm over quiet nicely, but you can’t keep the dough so cook them all! I have made these in a 1  1/2″ and a 3″ size and they are great both ways, the small ones cook really quickly. The only thing difficult about this is you have to bake off the sweet potatoes ahead of time, bake about 3 to 4 of them at 350 for about an hour or until them are mushy and running their brown sweetness out the cracks in the skin.

Preheat a 425 degree oven and put your rack in the center of the oven.

We are going to mix all the wet ingredients in one bowl and all the dry in another


1 1/4 cups of all purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

4 teaspoons sugar

mix together


1 1/2 cups of mashed sweet potato

3 tablespoons of half and half, maybe 4

1/2 stick of salted butter softened

mix together

Put the wet into the dry, gently mix the dry and wet together, if its too dry add the extra tablespoon of half and half, put it out on a floured surface, sprinkle top with more flour, kneed it 3 times ONLY, this is a very wet and tender dough, it needs to be, barely roll it out to about an inch thick and cut your biscuits. Place them about 2 inches apart on baking sheet and bake them off until the are lightly brown. Eat them up with butter, and country ham and pepper jelly. Below is where I buy my shaved country ham they have the best country ham ANYWHERE, and they can ship it to you. My son’s best friend Adam was teaching children how to speak English in OMAN for a few years and I got some of this county ham for him when he was home one time for a visit, which he SMUGGLED into that country in his suitcase. He didn’t get caught and said it was so worth it! I can’t imagine living anywhere ham is not readily available. If you are ever in Murfreesboro, Tn.  go by and see this cute little store or go see their website,, As for the pepper jelly, a lady makes it locally here and also sells it from her website,,  the Firecracker Pepper is my favorite, but if you love a lotta heat, go for the Strawberry Habanero, it’ll set you afire.  You gotta love a woman who is spreading southern goodness throughout the world.

The next recipe is near and dear to my heart, it is my Minner’ Cheese that can cure what ails you. If you have a cold it will clear out everything in a stuffy head, and cure a cough. I have made one modification which I will call a stroke of genius if I do say so myself.

Candies Minner cheese, and it goes like this,
1 8oz block of extra sharp white cheddar cheese, I like Cabot (don’t even think about the shredded kind it don’t bond together right) and then shred it.
1 7oz jar of diced pimientos (I like the Lindsay brand) drain them well!! like while you are shredding all that cheese.
2 tablespoons grated onions(use a small grater for this)
1 teaspoon grated fresh jalapeno (leave the seeds in it and grate away if you like it hot) but believe me when I tell you, it gets hotter the next day,
and then add 1 tablespoon of grated fresh red chili pepper (this is the modification)             a dash of ground red pepper and a dash of crushed red pepper (yes I know it sounds like the same thing but hits your tongue at different places)

Mix all that up real good
Then all you do is add about 2 tablespoons of DUKES REAL MAYONAISE
and mix all that in, you don’t want it too runny, it’ll slide off your sandwich, so go easy at first with the Mayo but if it seemed a little dry just add about 1/2 teaspoon of DUKES at a time until its right. It really doesn’t take very much mayo which is why you do that last, the grated onion is juicy and the pimentos are too.
AND YES use DUKES, its the best mayo ever, just take my word for it.
Now the important part
Get 2 big ole slices of white bread,
I like Merita (NO, whole wheat does not taste right) the bread needs to be innocuous the plainer the better.
Slather some minner’ cheese on it , make yourself a cup of hot tea or iced tea if its summer and ENJOY!!!

And lastly my favorite recipe for cornbread. For an event in my furniture business, Thelma and Nate, I put the cornmeal batter in mini muffin cups and served that with a wad of Minner’ Cheese on top. GREAT southern appetizer! Or with a big old pot of turnip greens and a pot of black eyed peas. I might need to make some now!

I am going to give you the recipe, it is good with soup, with black eyed peas, with any meal or by itself at 3:00 a.m. when you need a little something to tide you over until breakfast. YOU MUST DO IT EXACTLY AS I HAVE WRITTEN AND YOU WILL BE WILD OVER THIS CORNBREAD! I am going to even give you the brands I use because that’s important as well. If you don’t have access to these then please use the best quality you can find it only has 4 ingredients so it matters. Or come on down to the south and I’ll fix you some and send you home with some supplies.

Preheat Oven to 420 degrees (I know it sound’s hot, but this is a quick bread, they need hot and you want a crispy crust)

put 1 stick of salted butter(use real butter) in a 9″square or round pan, like a good heavy cake pan, if you have a 9″cast iron skillet you are gonna have an extra degree of wonderful, put it in that warming up oven to melt the butter. But keep an eye on it.

crack 2 large eggs (need I say fresh) in a med size ceremic bowl, I use Egglands Best eggs because they are the freshest I can find, as I no longer have a coop of my own, beat them up slightly with a fork.

Keep you eyes  on the melting butter, you want it to brown slightly and sizzle but not burn!

Add 1 2/3 cups of fresh WHOLE buttermilk to the bowl (Purity Milk in the yellow carton is what I use) don’t use the 2% buttermilk its not as good. Beat that in good, I use a long tine   fork.

Add 1 3/4 cup of White Lily Self Rising Buttermilk Cornbread Mix (flour is included in the mix so its lighter) it has GREEN writing on the front (they sell White Lily everywhere now so you should be able to find it, go ahead and get the 5 lb bag you’re gonna want to do this again) Mix that well until its smooth and thick about like pancake batter, if its too thick add more buttermilk. If it’s too thin add more cornmeal.

Check the butter, it should be browning and sizzling, if it burns throw it out and clean the pan and start again, burnt is gonna ruin the whole pan of cornbread. (yes I have burned the butter!) Once it has melted and browned carefully take it out of the oven, swirl it around the pan to coat the sides good and pour in into the bowl of batter, this is why you use a ceramic bowl, and it WILL sizzle when it hits, stir the butter into the batter good and pour the whole thing back in your pan.

Stick it back in that hot oven and it will rise and turn golden brown on top. As for how long you cook it, well… until it’s done. Generally about 15 to 20 minutes, but stoves vary so keep an eye out. Some folks (Nick) likes to turn his out onto a plate so the crust stays crisp, but let it cool a few minutes before you do that, this is really moist cornbread and you don’t want it to fall apart on you

Cut you a big old hunk, slap some butter on it, get a tall glass of cold sweet milk and sit by the window and watch the birds eat and play while your black eyed peas are cooking!

That is a good Saturday!

Merry Christmas Y’all!

Posted in Christmas in the south, fresh food, love and family, small farm, SOUTHERN FOOD, Southern Living, sweet potato biscuits | Tagged , | Leave a comment

7 Sweets and 7 Sours

As I sat eating my turkey sandwich on toasted Italian bread with Dukes Mayo and pickled beets on the side, I started thinking about when I was a young girl and lived at Granny’s house and how I heard that phrase “7 sweets and 7 sours” at all of the big dinners, or even Sunday dinners that took place at her house or at my Great Grandmother, Mimi’s house on those occasions. I realized how much those ” 7 sweets and 7 sours” added to the enjoyment of the meals.
Let me explain, “7 sweets and 7 sours” had everything to do with how good a cook you were, and how wonderful a hostess you were. All those little colored and cut glass dishes that are so pretty that you now see all the time in antique stores, this is what they were for. But the 7 sweets did not mean 7 desserts, it meant 7 condiments that were served with the main meal as a sidebar and enhancement to the main course. It meant exactly the same with the 7 sours. So… for sweets it would be pickled beets, pickled Holland onions, sweet pickles, sweet and hot chow-chow, pickled spiced peaches, sweet fruit chutney, and jams and honey, apple butter, cranberry sauce, or my particular favorite combination, blackberry or strawberry butter. For the sours it would be stuffed olives, dill pickles, pickled summer squash, pickled okra, pickled green beans, sour baby cukes, tomatoes, onions and cucumbers, chopped up with white vinegar and salt, pimento cheese and chive butter are a few examples. Yes indeed, its a lot to aspire to. But damn it’s delicious.
But my thought is, why not do it on a less grand scale. And why not use some good pre-made (as in store bought) sweets and sours to add to the things that you make yourself.

Aunt Nellie’s pickled beets are one of my personal favorites. And Wickle’s Pickles are about the best sweet spicy store bought pickle you can get your lips around (they have a website if you live somewhere else besides here). Make up a few deviled eggs, they have become the darling of the new south “farm to table” appetizer course, and are on every menu I have read at high end restaurants in the past 2 years. Y’all know, pimento cheese is one of my personal favorites, and it is delicious on a cornbread or a biscuit. My recipe for it is on this blog, Feb. 2012. Pull out some good stuffed olives, or stuff some yourself with blue cheese or pimento cheese. A sweet friend named Jo’an from England has just gotten me started on Lindsay canned olives, they are not so salty and are just dying to be stuffed with something savory. Figs are just out of season but still available in some places, I love mine with a shard of Parmesan and drizzled with honey as an accompaniment roasted chicken and vegetables, it makes the whole meal taste better. Buy a few of those colored glass dishes, or use your Grannys, and have a little extra something with your food. These things aren’t a lot of trouble, they light up your taste buds and an everyday meal becomes just a little special. Hey I’m all about celebrating a little for almost no reason.

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Cake AND Pie and Granny


Producing Food… planting food, tending food, harvesting food, preserving food, cooking food, that was my early childhood, running along barefooted behind my Granny. Learning everything she did by doing it with her, her talking me along, telling me why it was important to hoe the corn, why we needed to plant the melons closest to the creek, how some flowers bloom every other year, like Sweet William, but they came up anyway to add their green coats to the flowers around them. Why planting asparagus was worth the two year wait because it tasted of spring itself, cooked simple and quick especially with scrambled eggs. If I woke early enough I’d go to the hen house with her to gather warm eggs from under sweet hens who seemed to know their purpose was to provide for Granny’s family. She spoke to them as we went along, calling each by name, talking softly, as she did to me… late at night telling stories to help me sleep. Food was her life, feeding good food to her loved ones was her hard work each day, but more importantly it was her joy each day. And the family that gathered around her to tell stories and play music and share the lives they lived, that was her entertainment. Whatever we were eating, there was always something sweet at the end, a fruit pie or slice of cake or bread pudding make from leftover biscuits and eggs. Sometimes it was cinnamon apple jelly on a butter biscuit, or honey on cornbread, just a little sweet kiss to to close the meal and make the day brighter.

One of my fondest memories were the fruit pies that Granny made. I don’t remember ever having buttermilk pie or chess pie, didn’t have those until I was grown. Granny loved the tartness of a good fruit pie. Blackberry was my special favorite, maybe because blackberries were so hard to actually get to. Peach pies were made with the peaches off of Granny’s trees, and sometimes these two fruits ended up together in a pie or cake, because they came in at the same time. One of the things I have eaten all my life is a peach cake. Something most people have never heard of, or they think it is some kind of a layer cake with peaches as the filling. That actually sounds like something someone would make that had some time on their hands, beautiful and excellent but not something a farmer with corn to hoe would have time to make. Pies are quick, cakes usually not. But this one is very quick and so tart sweet incredible you will want to have it for breakfast the next day. You can make this with all peaches, you can make it with all blackberries or you can combine the two.

Deep Dish Blackberry, Peach Cake

4 pints of  blackberries rinsed (or 8 pints if you are just doing blackberries)

6 big peaches peeled and cut into 2″ chunks (or 16 if just peaches, if you’ve got small peaches use more)

1 stick of butter cut into small pieces

1/2 to 1 cup of sugar (depending on how sweet the fruit is or how sweet you like your cake)

1 tablespoon corn starch

Put all of the above in a deep buttered casserole dish and mix together, let it all get to know each other while you make the cake batter. I use an old Corning Ware deep casserole dish about 5 inches deep.

Yellow Cake batter for top,

1 1/2 plus 1/8 cup of cake flour sifted then measured

1  and 1/2 teaspoon baking powder

scant 1/8 teaspoon salt

1 stick of butter softened

2 large eggs

1 egg yolk

2 teaspoons vanilla extract

3/4 cup whole milk

sift flour baking powder salt into a bowl and stir together, sit aside

In a mixer beat butter until creamy add sugar beat on high until light and fluffy

Put mixer on low and add eggs 1 at a time and then egg yolk

beat in Vanilla

Add flour mixture at low speed in 3 additions alternating with milk in 2 additions just until mixed.

Pour batter over fruit and spread evenly, dot top with an additional 1/2 stick of butter

Bake at 350 degrees about an hour until top is brown and center is set, check with toothpick.

Serve hot with vanilla ice cream.

Yep! you’ll be eating this for breakfast the next day.

Keep leftovers if there are any in the refrigerator.



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