Like passalong plants bring fond memories of grandmothers or friends when the flowers flourish, a cookbook of collected recipes is a memorial to all those who contributed. Excellent cooks come to …
Like passalong plants bring fond memories of grandmothers or friends when the flowers flourish, a cookbook of collected recipes is a memorial to all those who contributed. Excellent cooks come to mind each time you prepare a recipe, remember the dish it was always in at potlucks (me, every potluck: “Yes! that’s Barbara Berryman’s banana pudding!”) and smile a little that you are preserving their memory for all those who taste your preparation.
This week the concept is particularly poignant as I realize I’ll never get another one of Peggy Page’s chocolate pies at a Tishomingo Baptist potluck. I never even thought to get the recipe – I knew Peggy would bring one I could enjoy, so why bother? Collect those recipes while you can!
The Ladies Ministry of Iuka First United Pentecostal Church has produced its first cookbook in 18 years, O Taste and See That the Lord is Good. Their last cookbook, Recipes Then and Now, was published in 2005 with great success, and looking through those pages today brings fond memories of many ladies who are no longer with us.
The new cookbook, filled with 242 recipes submitted by IFUPC members along with friends and family, is available now, and contains tried and true recipes both new and old. Several recipes are keto-friendly, such as “Cheesy Seafood Alfredo Bake” and “Jalapeno Popper Chicken.” Still, plenty of others make no such claim – “Granny’s Caramel Pie” and “Sweet Potato Crème Brulee,” for instance. There is something for everyone!
The cookbook sells for $25 and is available at Grounded Coffee, a coffee shop in the fellowship hall of the First United Pentecostal Church at 608 N. Main Street in Iuka. The coffee shop is open Monday through Friday from 6 a.m. to 11 a.m. and features many delicious food items and coffee drinks. You may also reserve a cookbook by calling 662-423-6801 during business hours.
Here’s a few sweet treats from the book to tide you over until you get one of your own!
Peanut Butter Bonbons
from Deborah Luttrell
2 c. peanut butter
½ c. butter
16 oz. (4 ½ c) powdered sugar
3 c. rice crispy cereal
1 pkg. semi-sweet chocolate pieces
In saucepan, melt peanut butter and butter. In large bowl, combine powdered sugar and cereal; pour peanut butter mixture over cereal mixture. Blend together with hands. Form into ½ inch balls. Chill until firm. Melt chocolate chips in separate double boiler. Dip the candies in coating, swirling tops with back of teaspoon. Place on waxed paper lined baking sheet. Chill. Makes about 100 pieces.
from Marie Bullock
3 cans biscuits
1 T. cinnamon
½ c. sugar
1 stick margarine
1 c. brown sugar
2 tsp. water
½ c. nuts (optional)
Quarter biscuits. Roll in cinnamon and sugar that has been mixed together. Put in greased Sundt pan. Melt margarine, add brown sugar and water. Boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes. Optional: Place nuts in bottom of pan before adding biscuits.
Lemon Poppy Seed Muffins
from Jessica Bain
1 pkg. (16 oz.) Golden Pound Cake Mix
1 c. sour cream
2 TBS poppy seed
1 TBS lemon zest, grated
1 tsp. vanilla
2 tsp. lemon extract
¾ c. powdered sugar
1 tsp. grated lemon zest
2-3 tsp. lemon juice
Grease muffin cups. Mix all ingredients 3-4 minutes until well blended and fill each cup half full. Bake in preheated oven at 350° for 20-30 minutes. Let cool and drizzle with glaze. Yields 15 medium muffins.
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