We have my cousin Delane’s wonderful story and recipe, then keep reading for another great recipe from another cousin.
Recipes and Aprons
The old saying, “It’s so clean you could eat off the floors”, must have originated in my mom’s kitchen. She grew up in a rural area of the south, where the families ate what they raised or bartered with neighbors to have other food, clothing, and a few necessities. They raised vegetables, chickens, cows, and kids. They canned all sorts of food for the cold non-growing seasons. My Grandmother died when she was in her thirties, leaving my granddad to raise three children. Mom began standing on a stool to reach the sink and stove when she was 8, just after her mom passed away. They worked hard to have enough to eat and they didn’t waste anything.
My mom grew up to be one of the best cooks in the whole world. When she passed, I found her recipes in a very neat, what she called her junk drawer, with a few pieces of string, some odd pieces of scratch paper, and a pencil that had been sharpened with a paring knife so much, the lead and the worn-down eraser almost touched. I treasure those handwritten, food-stained cards with simple ingredients that always resulted in cuisine fit for a king’s table.
She usually wore an apron when she cooked or cleaned, which meant she wore one all day, every day. Most of the time when I was growing up, her apron of choice was a plain cotton, peach, and white gingham checked, handmade apron with no ruffles or pockets.
She suffered from dementia caused by experimental chemo about 10 years before she passed away. Her cooking and cleaning days were over, but she still wanted to wear that apron every day. As the fabric deteriorated, my mom’s health did also. The apron had been washed so many times over the last 60 years that I found myself trying to sew the tears in the threadbare fabric about twice a week. But she always smiled that far-away smile when I tied the apron around her tiny waist. At one point, the tie fell apart, and I had to announce to her that the apron was finished. Being one of the few possessions she recognized, she cried, and I quickly changed my plan. I sewed a piece of grosgrain ribbon to the top and gently tied it in place … she smiled.
This treasure that reminds me of the wonderful meals, the very clean house, the freshly laundered clothes and linens and her undying love, now resides gently folded in a drawer in my house, where I can see it every day and be reminded of how blessed it is to have been raised by a loving Mom.
If I ask the family what was their favorite food that their Granny Williams (my mom) made, I will get so many different answers. But everyone agrees her coca cola cake was amazing.
This is not a healthy-food recipe. She made it at Christmas and for a few select birthdays. My mom cooked very healthy meals, and this one she considered “party” food. She loved it, lived to be 91, and never weighed more than 110 lbs.
Since she always shared all of her recipes with anyone who asked, I thought I would share this one with you. (I love her notes, but I admit it took several tries to get this temperamental cake right.)
Coca Cola Cake
Preheat oven to 325 or 350 degrees, depending on the oven. Don’t overheat the oven.
Cake Ingredients:
2 cups plain flour
2 cups sugar
½ cup margarine
½ cup oil
3 tablespoons cocoa (natural unsweetened)
1 cup coca cola (original)
½ cup (whole) buttermilk
1 tablespoon baking soda
2 eggs (I use extra-large)
1 teaspoon pure vanilla extract (I use a little more)
1 ½ cups miniature marshmallows (I use more)
Directions for Cake:
Sift together: 2 cups plain flour and 2 cups sugar and set aside.
Mix in a saucepan: ½ cup margarine, ½ cup oil, 3 tablespoons sifted cocoa and 1 cup coca cola.
Bring mixture to a boil stirring constantly and pour over dry ingredients.
Mix ½ cup buttermilk and 1 tablespoon of soda. Add to batter.
Add 2 eggs, vanilla, 1 ½ cups miniature marshmallows. Mix batter by hand and pour into greased and floured baking pan. Batter is extremely loose.
If the marshmallows do not fill the top of the pan (one layer), add more and mix them with the batter.
Bake almost 40 minutes just until the middle does not jiggle and a toothpick comes out clean
Icing Ingredients:
½ cup margarine (I use butter)
3 tablespoons sifted natural unsweetened cocoa
6 tablespoons coca cola
1 box sifted powdered sugar (1lb.)
1 teaspoon pure vanilla extract (I use a little more)
1 cup pecans chopped
Icing Directions:
In a saucepan, mix ½ cup margarine, 3 tablespoons cocoa, 6 tablespoons coca cola and just bring to a boil.
Take off heat and add 1 box sifted powdered sugar, mix and add vanilla. You can either add the pecans to the frosting now or put them on top of the frosting. Mix well and pour over cake while hot.
Do not overcook. Don’t cook on too high or on too low heat.
Enjoy!
Recipe #2
My cousin Jimmy McConnell shares this recipe for onion rings from his Mom’s 1997 cookbook. Can you say yum?!
