The Darling Dahlias and the Cucumber Tree

Combine peanut butter and confectioners’ sugar, blending well. Spread all but 3 tablespoons over the bottom of the baked pie shell.

In a medium saucepan, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt. Slowly stir in scalded milk. Cook over medium heat until smooth, stirring constantly. Stir about ? of the hot mixture into the beaten egg yolks. Add this mixture back to the pan, along with the butter or margarine. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour into prepared peanut butter crust.

Preheat oven to 300°F. Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Place in oven until meringue is lightly browned. Serve chilled or at room temperature. Refrigerate the leftovers.





Beulah’s Tomato and Eggplant Pie


The eggplant (a member of the nightshade family, related to the tomato and the potato) was grown in Virginia as early as 1737. The Virginia House-wife (1824), by Mrs. Randolph, included a recipe for fried eggplant, A warm-weather plant, it became a favorite in the South, perhaps Because of its use in Creole and Cajun cookery,



Salt 1 small eggplant, peeled and sliced thin

1 large tomato, sliced ?-inch thick

? large onion, sliced thin

Melted butter (modern cooks may wish to use olive oil spray)

1 tablespoon finely chopped fresh basil

? teaspoon dried oregano

? teaspoon dried thyme

? teaspoon dried summer savory Pepper Crust for a 9-inch pie, unbaked

? cup grated yellow cheese

3 eggs, beaten

? cup milk

1 teaspoon prepared mustard



Generously sprinkle salt over both sides of the eggplant slices. Place in a colander for 15 minutes to drain the bitter juices. Rinse and pat dry. Brush both sides of the eggplant, tomato, and onion slices with melted butter (or spray with olive oil). Arrange eggplant on a cookie sheet, leaving space for the tomatoes and onions. Bake at 350°F for 10 minutes. Remove from oven and add the tomatoes and onions. Sprinkle with herbs and pepper and return to the oven until lightly browned. Remove and cool slightly. Layer the eggplant slices on the crust. Cover with grated cheese, reserving a few tablespoons, and the tomato and onion slices. Mix the eggs, milk, and mustard and pour over the slices. Sprinkle with the remaining cheese. Bake at 350°F until the egg/milk mixture is firm (about 35 to 40 minutes).





Florabelle’s Soda Bread


Cornbread, hoe cakes, spoon breads, biscuits, and other forms of non-yeast quick-cooking beads were popular throughout the South, However, the “light” bread made with baking powder and baking soda was baked in a loaf and could be easily sliced, making it more suitable for sandwiches and toast.





4 ? cups all-purpose flour

? cup sugar

4 ? teaspoons baking powder

1 ? teaspoons baking soda

1? teaspoons salt

3 cups buttermilk

3 large eggs, lightly beaten

4 ? tablespoons butter, melted and cooled


Preheat oven to 350°F. In a large bowl, mix the dry ingredients. Make a well in the center of the mixture. Add buttermilk, eggs, and butter, stirring just until thoroughly blended and almost smooth. Pour into 2 lightly greased 8? x 4? -inch loaf pans. Bake for 45 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Run a knife along edges of loaves to loosen from pans. Remove from pans to wire rack and cool completely (about 1 hour) before slicing.



Buzz’s White Barbecue Sauce


This tangy white sauce its an Alabama favorite that dates back to the 1920.r, It its served with pork, beef, chicken, and even vegetables.




? cup mayonnaise (modern cooks may use low-fat)

2 tablespoons white vinegar

1 teaspoon lemon juice

1 to 2 teaspoons grated horseradish

? teaspoon freshly ground pepper

Dash salt


Combine ingredients. Refrigerate unused portion.