I love to cook. Or more rightly, bake.
So as I’m writing my novels—especially the Southern ones—it’s a natural thing for my heroines or secondary characters to be cooking up some scrumptious entrees and desserts. Here are just a few:
Click each of the images for the recipe
Ever had Buttermilk Pie? This is a recipe that’s been in my family for years. I bet you I’ve made this pie at least 200 times. Yum! It’s one of those one bowl pies that you cannot mess up. Really.
What about quiche? Are you a fan of this luscious egg and cheese—and oh this ol’ timey crust—dish? This crust really is one of the best I’ve ever had. And so easy. I always make two crusts. One to use then and one to freeze for next time!
What Southern novel would be complete without a pound cake? But not just any pound cake. A pound cake recipe dating back to the 1860s. I love eating food from yesteryear. Do you?
The Belle Meade Carrot Cake is a reader fav, for sure. And I love it that it was a favorite of the Harding family’s too. Veggies have never tasted so good!
And last but not least…Syllabub. This one is of the lemon variety. It’s made with wine and sugar and whipping cream and need I say more? So light and delicious. And this really was served at Belle Meade as far back as the early 1800s.
In fact, Susannah Harding served syllabub to Davy Crockett in the Old Harding Cabin featured in the video below (filmed on location at Belle Meade in Nashville). When asked if he liked the dessert, Mr. Crockett replied, “Well, I don’t know. I took a snap or two at it but I reckon I missed it!’ ”
Do you have a favorite food from yesteryear? Or perhaps a family recipe that’s been passed down for generations? Or have you made any of these recipes before?
Latest posts by Tamera Alexander (see all)
- Things Deb and I would have done. . . - January 16, 2018
- A Reading Challenge - January 2, 2018
- 7 Christmas ornaments that have stood the test of time - December 19, 2017