Georgia Magazine - February 2024 - 32

GEORGIA Cooks
FANNIE MAE'S PEACH COBBLER
1 stick butter (not margarine)
1 cup sugar
1 cup self-rising flour
1 cup half-and-half or whole milk
1 teaspoon ground nutmeg
1 (28-ounce) can sliced peaches, partially drained
Ice cream or whipped cream, for serving
Heat oven to 350 degrees. Place butter in a 2-quart
casserole dish and place into heated oven to melt butter.
In a bowl, mix the sugar, flour, half-and-half (or
whole milk) and nutmeg. Mix well. Pour into the
casserole dish with the melted butter. Pour partially
drained can of sliced peaches over ingredients. Do
not stir.
Bake for 1 hour. Serve warm with ice cream or
whipped cream. Serves 12-15.
Making this Brunswick Stew is a family tradition, Lucy Brown says.
She serves it with barbecue pork, baked beans and potato salad. Cooking
it is a process. Start a day in advance or, if serving the same day,
start very early.
BRUNSWICK STEW
4-5 pounds Boston butt or chicken
1 tablespoon salt
1 tablespoon black pepper
1 onion, diced
4 pounds white potatoes, peeled, diced
2 pounds frozen corn kernels
3 (28-ounce) cans Hunt's petite diced tomatoes
1 pound frozen lima beans
1-1/2 cups Hunt's ketchup, or to taste
2/3 cup French's yellow mustard, or to taste
1/3 cup Texas Pete hot sauce, or to taste
Season meat with the salt and pepper. Place meat in a large pot, cover
it with water and put a lid on the pot. Bring to a boil, then reduce to a
gentle boil. If using Boston butt, cook for 2-3 hours, or until tender. If
using chicken, cook for 1 hour, or until meat is tender or falling off bone.
Set the meat aside and save the liquid in the pot. Note: This will become
the broth for your stew. When meat is cool enough to handle, debone it.
In the large pot containing the cooking broth, add the diced onion,
potatoes, corn, tomatoes and lima beans. Cook the vegetables about 1-2
hours on low heat, tasting the vegetables to check that they are done.
Once vegetables are done, add the reserved, deboned meat to the pot
and stir. Note: At this point, the mixture should be soupy. Cook to thicken
the consistency to that of stew. Over very low heat, season the mixture
by adding the ketchup, mustard and Texas Pete hot sauce. Stir well. If the
taste is not sweet or tangy enough, add more ketchup. Be careful not to
over-season with mustard. Allow mixture to cook together for at least
10 minutes to blend all flavors. Makes 1 to 1-1/2 gallons.
32 Georgia Magazine February 2024
CHEWY CAKE
The sisters serve
1 stick butter, softened
3 eggs
1 (1-pound) box light brown sugar
1 teaspoon vanilla
2 cups self-rising flour
1 cup chopped pecans
Using an electric mixer, mix together the softened
this signature dessert
on all occasions, no
matter what other
desserts they
may have.
butter, eggs, light brown sugar and vanilla. Stir in flour
and pecans.
Spray a 9x13-inch baking pan with nonstick cooking
spray. Pour mixture into pan and bake at 350 degrees
for 40-45 minutes. Makes 16 (2-inch) squares.
Everyone who comes to the Gathering Place is
served bran muffins. If someone drops by unexpectedly,
Lucy Brown always has these muffins on hand to pop
into the oven and warm up.
BRAN MUFFINS
3 cups sugar
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
2 cups vegetable or canola oil
1 quart buttermilk
1 (15-ounce) box Raisin Bran cereal
In a large bowl, mix together all ingredients,
adding bran cereal last. Spoon mixture into greased
or paper-lined muffin tins and bake at 400 degrees for
15-20 minutes. Makes 36 muffins.
ISTOCK.COM / GWENAEL LE VOT
Georgia Magazine - February 2024

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