I ‘m sharing the recipes for several dishes mentioned in my children’s books. Enjoy a few of my family’s favorites.

Nan’s Deviled Eggs

12 hardboiled eggs
6 T. mayonnaise
4 t. lemon juice
2 t. Worcestershire sauce
1/2 t. dry mustard
1/4 t. salt
1/4 t. pepper
Paprika (optional)
Olive slices (optional)

Cut eggs in half lengthwise. Remove egg yolks and mash. Add next 6 ingredients to yolks. Mix well. Place a heaping spoonful of mixture into each egg. Top with a sprinkle of paprika and an olive slice if desired.

Grandma Thompson’s Yeast Rolls

1 pack yeast
2 T. warm water
5 c. self-rising flour
1 t. baking powder
1/4 c. sugar
3/4 c. Crisco shortening
2 c. buttermilk (divided)

Dissolve pack of yeast in warm water. Let stand for 5-10 minutes. Sift together flour, baking powder, and sugar. Blend in shortening. Add 1 cup buttermilk and mix. Add yeast and remaining 1 cup buttermilk. Knead dough until smooth. Put dough in airtight container and place in refrigerator. Let stand in refrigerator for several hours. (May leave in overnight.) Remove from refrigerator. Roll out dough to 1/3 inch-thickness. Flour the rim of drinking glass and cut dough into circles. With dull end of a knife, crease the circle (a tad off-center) and fold the circle nearly in half. Gently press the 2 halves together. Let rolls rise for 1 hour in a warm place. Bake at 350 degrees for 12-15 minutes or until golden brown. Brush with melted butter, if desired.

Grandma Carlton’s Candied Yams

1 40-ounce can yams (drained)
2/3 c. light brown sugar
1 pinch salt
1/3 c. butter (sliced into small pats)
Marshmallows (generous amount)

Grease 9x13 baking dish. Spread yams evenly in bottom of baking dish. Sprinkle pinch of salt over yams; scatter butter pats; crumble light brown sugar over yams. Cover with marshmallows. Bake at 450 degrees for 20-25 minutes. Liquid should be bubbling, and marshmallows should be toasted. Let cool a few minutes before serving.

Mother’s Red Velvet Cake

1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs (beaten)
1 t. vanilla
2 T. cocoa
1 1/2 oz. red food coloring
2 1/2 c. cake flour (can use Gluten Free)
1/2 t. salt
1 c. buttermilk
1 t. baking soda (dissolved in 1 T. vinegar)

Cream shortening and sugar. Add eggs and vanilla. Beat well. In separate dish, blend cocoa and food coloring. Add to first mixture. Add flour, salt, and buttermilk alternately. Mix soda and vinegar in cup and add. Bake in two 9-inch cake pans (greased and floured) at 350 degrees for 30-35 minutes. Cool before frosting. Frost with cream cheese icing.

Quicker option - Add 1 T. cocoa and 1 oz. red food coloring to store bought Golden Cake Mix.

Nan’s Corn Pudding

2 cans whole kernel corn (drained)
2 cans creamed corn
4 eggs (beaten)
3 T. flour (can use Gluten Free)
2 T. sugar
1 1/2 t. salt
3 T. butter (melted)
1/3 c. milk

Preheat over to 350. Combine corn in large mixing bowl. In separate bowl, combine all other ingredients. Pour over corn and mix well. Bake in covered casserole dish for 20 minutes. Stir, leave uncovered, and continue to bake for 40 minutes.

Mother’s Red-Eye Gravy

1 slice of country ham
1/2 c. STRONG black coffee (HOT)

Fry country ham in non-stick pan. Remove ham and retain drippings in pan. Add black coffee to pan. Deglaze. Stir liquid gently, scraping sides and bottom of pan. Pour gravy over grits or mashed potatoes. Recipe can be doubled.
Hint: A ham slice with lots of fat will render the most drippings.