What’s For Dinner?
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SOUTHERN RECIPE RESTORATION PROJECT
Gerry Baxter: Grape-Nut Pudding
Lynn Jacques of Snellville grew up on a small farm on Verona Island, off the coast of Maine. "We had a little henhouse of chickens, and we had one cow and one donkey, and we had some sheep, " she said. Jacques doesn't ever remember going hungry as a child, but her mother, Gerry Baxter, recently reminded her that times weren't always easy for them. "We had one week when I was a child that we lived on nothing but eggs and milk, " Jacques said. That would explain why custard desserts like bread pudding regularly appeared on the family's table. And Baxter combined the dairy staples with her husband's favorite cereal, Grape-Nuts, to make a dessert popular in Maine. "We always had Grape-Nuts and Cheerios and eggs and milk, " Jacques said. "As long as there was some food around, I was happy."
Hands on time: 5 minutes Total time: 55 minutes Serves: 8
1 cup granulated sugar
4 cups milk 1 teaspoon vanilla
1 cup Grape-Nuts cereal Nutmeg
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 email@example.com. 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.