About 4 years ago, I started to develop an interest in cooking, food cultures from around the world, and the history of cooking. Having been a history buff for many years, I was particularly interested in the historical aspect of cooking, recipe creating, and how food culture is formed.
More recently, I became interested in regional cuisines of the Southern United States and the Texas Panhandle, where I'm from. I wanted to revive old family recipes.
I believe that family recipes are a way of keeping our ancestry alive. Food evokes memories. Memories of loved ones passed on, memories of births, parties, family get togethers, vacations, and every day life. We use food to mark special occasions and holidays. Preserving family recipes allows us to access these memories.
"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." – Laurie Colwin
This morning, I baked a buttermilk pound cake from a recipe used by my great grandmother and great-great aunt Beulah.
July 1, 1898 – March 4, 1973
December 14, 1900 – April 7, 1997
(Audrey Louise is named after her.)
Grandmother and Aunt Beulah's Buttermilk Pound Cake
- 2 cups sugar
- 1 cup margarine (I used butter)
- 4 eggs
- 1 cup buttermilk
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp lemon extract
- Cream together butter and sugar. Add eggs, beat. Add along soda and buttermilk. Beat. Add dry ingredients and then flavorings. Beat.
- Bake in greased pan at 350 degrees for 1 hour.
3/4 cup orange juice and 1/2 cup sugar brought to a boil, then pour over cake.