I love Southern food and cooking. I am fascinated by the people who lived off the land and how they used the ingredients that were available to them to create the iconic recipes we revere today. Most of those recipes did not come from plantations or chefs. They came from families where farm to table was a way of life and recipes were created to stretch the food they had.

I love the way food traditions create family bonds that keep us close. These traditions are nurtured in kitchens across the South, a region where recipes and cast iron skillets are passed from generation to generation.

I certainly don’t think the South is the only place this is true – food and cooking bring people together all over the world. I just happen to be from the South and have experienced first-hand how the combination of people and climates have nurtured a unique variety of food and culture. Low country, Cajun, deep South and mountain cooking were all created by the necessity of using local ingredients.

These are the things I want us to talk about and share – the food and cooking traditions unique to our families and those that we share with families all across the South. Rather than talking about how to make the “best” biscuits or cornbread, let’s talk about the many different ways to make our traditional Southern dishes and, of course, the people we share them with.

14 thoughts on “About”

  1. Help! Martha White had the recipe for Fruitcake Cookies on the bags of their Martha White Self-Rising Flour. Well, that was many years ago and have often lost and found that precious recipe. I’ve lost this precious recipe and everyone expect those wonderful fruitcake cookies. If it is still archived could you email me a copy? I would be for ever in debt to you.
    Sincerely, ‘Peggy Jones

    1. Oh Peggy, I am so happy you asked for the Fruitcake Cookie recipe. It has been one of my favorites since given to me by my niece Becky. It came from her mother who was a wonderful cook. I haven’t made them recently, but since you’ve reminded me, I’m wanting to make some, too. Hope you enjoy the cookies and have a wonderful holiday.

      Fruitcake Cookies

      1/2 cup butter, softened
      1/2 cup firmly packed light brown sugar
      2 large eggs
      1/4 cup milk
      1 1/2 cups Martha White® Self-Rising Flour
      1/2 teaspoon baking soda
      1/2 teaspoon allspice
      1 cup chopped candied cherries
      1 cup (3 slices) chopped candied pineapple
      1 cup chopped dates
      1/3 cup raisins
      3 cups chopped pecans

      1. Heat oven to 350° F. Grease large baking sheets. Beat butter and sugar together in mixing bowl until light and fluffy. Add egg and milk. Beat well. Whisk flour, soda and allspice together. Blend into creamed mixture. Stir in remaining ingredients.
      2. Drop dough by level tablespoonfuls on prepared baking sheets two inches apart. Bake 10 to 12 minutes or until golden brown. Cool on wire racks.

      Makes about 48 cookies.

    1. Hi Jerry –
      Unfortunately we do not make a cracklin corn bread. However, cracklins may be added to any of our cornbread mixes. I know sometimes they are hard to find, so good luck.


  2. Do you have a newsletter you could sign me up on? I have looked for one but cannot locate it. I love your blog!

    1. Hello Lisa – Thank you so much! I think I can help you with this. If you scroll down to the bottom of the webpage, you’ll notice a “follow” button at the bottom right-hand side. All you have to do is select follow and enter your email address. I hope my instructions are helpful!

  3. Marcella,
    i have a recipe pamplet that my mother has had since i can remember, she is deceased now but there is a recipe on the back called Golden Yam Cake, i love this recipe. i made it last weekend and it brought back such memories of her. The pamplet is titled Chrismas Time in the Kitchen with Holiday Greetings From Martha White. it has a clock on the front also. would you know or find out how old this pamplet may be? it has Mincemeat Coffee Cake and Orange Dessert Cake on the back along with the Golden Yam Cake. the other recipes inside are corn bread dressing, cranberry fruit bread, date pudding, foamy sauce, beet relish salad, cranberry-orange pie, perfect oyster stew. i tryed to look up the Golden Yam Cake on the web site but it did not pull up.
    if you could help that would be great but if you can’t find it that will be ok. i love these recipes.

    1. It was wonderful to hear that you “inherited” this leaflet from your mother and kept it all these years. I am happy to hear that you are still making the Golden Yam Cake – I need to revive that recipe and get it on the website. Alice Jarman started the Martha White Kitchen in 1952, then started distributing these little recipe leaflets soon thereafter. Although they were almost never dated, it is pretty easy to tell the general sequence by art and design. I would guess that Christmas Time in the Kitchen was probably produced in the late 50’s or early 60’s. Thanks again for your interest and for reminding me about this recipe.

      1. Thank you for your response to my receipe pamplet, I do hope you will put the Golden Yam Cake back out there for others to try because the cake is not too sweet but the icing makes it tie together. wonderful cake.
        thank you again
        Marcella Womac

  4. Hi. I just discovered your blog and was reading about pimiento cheese memories. My dad used to make my mom’s pimiento cheese for his sister, because she loved it so much that she would still eat it, even when she no longer had an appetite for anything else in the days before her death. I also remember how my mom’s recipe always converted skeptics visiting our home into pimiento cheese lovers after just one sandwich!

    1. Oh what a sweet story about your dad and his sister. Isn’t it sad to think that some folks have never had good homemade pimento cheese?

  5. I have been searching for the recipe for Martha White cornmeal light bread!!! I am thrilled to have found you, Linda and I am looking forward to your email newsletters!

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