What’s For Dinner?
(First star is lowest, fourth star is highest)
Southern Recipe Restoration Project
Betty Smith of Smyrna attributes this recipe to her paternal grandmother, Bedia Dykes Smith; it's one of the few recipes her grandmother ever wrote down. It came to Smith by way of her 90-year-old aunt, Doris Cook of Cochran. "Aunt Doris remembers her mother making these kind of big and thick, and her fingerprints were on top where she flattened them, " wrote Smith. "When you went to see Granny, she always insisted that you had to eat something before you left. That was never a problem for me!"
Cook, the self-appointed family historian, traces the recipe back even further, to her grandmother, Eliza Dykes. "When we were little, we could walk across the field to [the] house, and they were almost always in her pie safe. They were terribly good then. They were good to have after school, and with a glass of milk, they were even better."
Hands on time: 10 minutes Total time: 30 minutes Serves: 10
1/2 cup vegetable shortening (we used trans-fat-free)
1/2 cup granulated sugar
1/2 cup cane syrup
1 tablespoon powdered ginger
2 1/2 cups self-rising flour
Bake for 15 to 20 minutes until lightly browned on the edges. Transfer to a wire rack and cool completely.
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to firstname.lastname@example.org. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.