Inez Murphree of Pittsboro always cooks black-eyed peas and cornbread on New Year’s for supper with as many of the family coming as can, and fireworks following. Mrs. Inez, now 80, was making chocolate pudding, cake or pie by age 8 or 9, which the whole family likes now, and when a baby is born in the Murphree family, they joke about seeing how much “Murphree” is in him by trying when he is old enough to see how much he likes biscuits sopped in chocolate gravy.
Cornbread was probably the first thing Lakyn Ledbetter of Bruce ever made, and she still makes it pretty much every meal.
The following are the winning recipes from this year’s Sweet Potato Festival Original Recipe Contest.
Melissa Barefield learned to make applesauce puffs in high school home ec class, and while in college she demonstrated making them in a speech class. She still makes the puffs every now and then, and says they’re really good for breakfast or brunch.
“Pinterest is wonderful. I have found several things there,” said Marisa Parker Long. She has a Paula Deen cookbook that she just started using, but says her two favorites are from Bruce–Heavenly Delights and Cookin’ Up A Cure.
Donna Hardin of Bruce says her mother, the late Linda Culpepper of Dothan, AL, was her mentor and biggest inspiration in cooking. She loves to try and replicate dishes she has in a restaurant, try new things and experiment in the kitchen, as her mother did. She and her two sisters “grew up in the kitchen” with their mom.
The most unique Thanksgiving dressing I’ve ever eaten was oyster dressing, at Uncle Bubba’s restaurant (Paula Deen’s brother) in Savannah, Ga.
Jan Cook was recently awarded the Mayor’s Cup at the Vardaman Sweet Potato Festival Banquet for her dish “Slap Your Mama Sweet Potato Muffins. Following is her original recipe.
Holly Mitchell Gore loves bundt cake baking, and her favorite is sour cream pound cake, a recipe of her grandmother’s, the late Allie Mae Mayhan.
If Sherry Brasher of Bruce makes barbecue or spaghetti for a meal at her house, “everybody’s happy,” she said. “Spaghetti was my thing,” she said about being able to cook a little bit when she and Eddie married. She also makes barbecue sandwiches a lot, and her recipe is to add 1/2 cup vinegar and 1/2 cup water to a pork roast, and cook in the crockpot for six hours. Her children, Avery and Erika, also like vegetable soup, and prefer it over chili.