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Give Thanks to American Women Who Cook
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All the Grandmothers, Mothers, Sisters, Aunts, Cousins, and Friends
For making healthy food all year from their hearts and kitchens.
Sharing their culinary passion and recipes.
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In this month’s program, you will discover some outstanding women who made a difference in our culinary world.
America’s Test Kitchen provided 300 recipes with stories and history in their recent book When Southern Women Cook, and Toni Tipton- Martin will give us a peek at their recipes and stories. We also included seven women who changed America’s culinary world from their home kitchens or businesses. You might recognize them by how passionately they shared their talents, experiences, innovative ideas, recipes, and culinary accomplishments.
We are incredibly grateful to all of them for sharing their creativity and recipes.
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When Southern Women Cook – Book
A first-of-its-kind Southern cookbook featuring more than 300 Cook’s Country recipes and fascinating insights into the culinary techniques and heroes of the American South.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
Shepherded by Toni Tipton-Martin and Cook’s Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.
The book is available through Amazon, Barnes & Noble, and other fine bookstores across the country.
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Aunt Jules Pie
Courtesy of America’s Test Kitchen, All Rights Reserved.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
About the Recipe – In the Cook’s Country archives, we used to have a recipe for Jefferson Davis Pie. We learned that this pie, named after the Confederate general, was most likely invented by, and should have been attributed to, an enslaved woman, Aunt Jule. So, we asked baker and activist Arley Bell to redevelop our old pie recipe. And we’ve named it after the woman who deserves the credit. Per a suggestion from Arley Bell’s husband, we love serving this pie with Bourbon Whipped Cream (recipe follows) made with Uncle Nearest Bourbon.
p. 458 When Southern Women Cook
The book had comments from Arley Bell about the pie. She said, it is like a chess pie with dried fruit and nuts on the bottom, that baked like a soft gooey Fig Newton™.
pdf for Copy of Recipe – Aunt Jule’s Pie
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Cornbread Dressing
Courtesy of America’s Test Kitchen, All Rights Reserved.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Joe Keller
About the Recipe – In the Twisted Soul Cookbook: Modern Soul Food with Global Flavors, author, chef, and Atlanta restaurateur Deborah VanTrece includes the following: “This book is dedicated to all the women in my life who have shaped me and given me a strong foundation.” And among all the creative spins she takes to breathe new life into Southern and soul food classics—think deviled egg po’ boy, Boursin cheese grits, lobster beignets with vanilla bean rémoulade, and deep-fried fish bone brittle (one of Toni Tipton-Martin’s favorites)—she offers a Cajun cornbread dressing that we can’t resist. Cornbread dressing is dotted with fresh vegetables and andouille sausage and baked with just enough eggs and savory chicken broth to achieve a cohesive, set dish. Her dressing (generally in the South, folks say “dressing”; Northerners tend to call the dish “stuffing”) is also seasoned with fresh herbs and seasoning salt. Ours relies on Creole seasoning for oomph. We brush it with melted butter before baking to give the dressing a rich, crisp, golden top. We developed this recipe using Quaker Yellow Cornmeal™.
p. 309 When Southern Women Cook
pdf for Copy of Recipe – Cornbread Dressing
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Light Rolls
Courtesy of America’s Test Kitchen, All Rights Reserved.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
About the Recipe: “Typically, these yeasted rolls are made without eggs and include a good amount of lard, which gives them a supple texture and savory flavor…. some people cut them in half and stuff them with ham, fried chicken, or fried pork chop for a more substantial breakfast. While the basic recipe is simple, you can find cooks in the area who fold in cheese or even make a cracklin’ version, embedding fried pork skin into the dough….”
p. 64/65 When Southern Women Cook
Special Note: “The dough will be sticky in step 3, but the hydration will make for supersoft rolls after baking. Brushing the baked rolls with melted butter give them a shiny coating and rich flavor.”
pdf for Copy of Recipe – Light Rolls
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Stewed Collards
Courtesy of America’s Test Kitchen, All Rights Reserved.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
About the Recipe: This emblematic Southern recipe is made by braising collard greens with a salty smoked pork product. Over a long cooking time, the pork and greens intermingle and turn the cooking water into a super savory broth known as potlikker that some consider the best part of the dish. Adding two smoked ham hocks provides deeply smoky pork flavor. Plus, after a long braising time, it is easy to pull savory little chunks of meat off the hocks to add back to the greens. Cooking the greens in the controlled heat of the oven, rather than on the stove, makes for silky, evenly cooked collard greens…….
p. 140-141 When Southern Women Cook
What’s the Difference Between Southern and Soul? By Steve Chavis Their evolution is described, and the conclusion states that “There’s an existing constant diners know: Southern and soul both provide comfort.”
pdf for Copy of Recipe – Stewed Collards
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Southern Style Lima Beans
Courtesy of America’s Test Kitchen, All Rights Reserved.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
About the Recipe: The beauty of this recipe is in its simplicity: Frozen baby lima beans are cooked low and slow, seasoned with a few strips of bacon and wedges of onion in the pot. The resulting beans and their smoky, thick, peppery broth are complex and deeply comforting. Stirring occasionally as the beans cook emulsifies the bacon fat into the broth, giving it a silky texture.
p. 151 When Southern Women Cook
Note to Remember: Do not thaw the baby lima beans before cooking.
Peruvian Imports
Lima beans originated in Guatemala and made their way to North America by the 1500’s. They were adopted into regional recipes. Many versions of Native American succotash use this large nutritious bean, and they are especially popular in dishes of the American South.
Lima beans and butter beans come from the same plant, but butter bean are more mature, larger, white beans while baby lima beans are smaller and greener beans.
pdf for Copy of Recipe – Southern Style Lima Beans
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Green Spaghetti
Courtesy of America’s Test Kitchen, All Rights Reserved.
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise
About the Recipe: Three cheers to Chuck Chamichart! “Opening a new barbecue joint in Texas is a bold business. Even more so in Lockhart, a small town known for its handful of highly revered joints.
Chuck Chamichart is the latest pitmaster to join Lockhart’s host of barbecue bigwigs. At the age of 25 yrs old, she opened “Barbs B-Q” in May 2023, an all women-owned barbecue joint…….”
Barb’s most popular side, green spaghetti that best encompasses the innovative yet nostalgic spirit of the menu. The shocking green noodle dish, coated in a roasted poblano cream sauce, is a traditional Mexican potluck offering. Written by Kelly Song
p. 335 When Southern Women Cook
pdf for Copy of Recipe – Green Spaghetti
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Women Who Made a Difference
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Toll House Chocolate Chip Cookies
Ruth Wakefield
About the Recipe: This buttery brown sugar flavored cookie is sweet, perfectly chewy, slightly crisp, and soft in the center. and best of all, filled with lots of chocolate chips They are an American classic cookie that appeals to all ages.
Ruth Wakefield – Wikipedia
Three Cheers for: Ruth Wakefield
- Ruth created the classic chocolate chip cookie in 1936, and it was originally known as the Toll House Chocolate Crunch Cookie, Later, Nestle Company contracted with her to print the recipe on their chocolate chip morsel package. It is still America’s most loved cookie.
- Ruth taught home economics at Brockton High School, worked as a hospital dietitian and a customer service representative at a utility company
- She became a published author and wrote a cookbook titled Ruth Wakefield’s, Toll House: Tried and True Recipes.]
- Ruth and her husband Kenneth Wakefield bought and named the Toll House Inn in 1930.
pdf for Copy of Recipe – Toll House Chocolate Chip Cookies
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Green Bean Casserole
Dorcas Reilly
Recipe Inspired by Gesine Bullock Prado
About the Recipe: Originally called “Green Bean Bake,” Dorcas’ dish really took off when Campbell’s began printing the recipe on its mushroom soup cans, according to Karen Zraick of the New York Times. Dorcas had created many recipes for the company (among them tuna noodle casserole and Sloppy Joe’s made from tomato soup) and was somewhat surprised that the green bean casserole proved to be such a hit.
Reilly’s approach to cooking was similarly salt-of-the-earth. “I think food should be fun,” she once said, “and food should be happy.”
Courtesy of Smithsonian Magazine
Three Cheers for Dorcas Reilly
- Dorcas Reilly created the iconic American dish Green Bean Casserole in 1955
- She had earned a degree in home economics from Drexel University
- Dorcas became a supervisor of Campbell’s Test Kitchen, when women were generally on the sidelines of corporate America.
- Reilly recorded her many experiments with the recipe. National Inventors Hall of Fame Archives
Women during the 50s continued to shoulder the responsibility of keeping the family fed, but were entering the business world, creating the demand for easy-to-make meals. Green Bean Casserole was the perfect recipe, no fuss, no bother, and a tasty dish to put on the dinner table
“In 1955, Dorcas was working as a supervisor at the home economics department of a Campbell’s test kitchen in Camden, New Jersey, when she was tasked with creating a recipe for a feature that would appear in the Associated Press. The recipe had to be based on ingredients that any home cook would have on hand, including Campbell’s mushroom soup and green beans.
pdf for Original Campbell Soup Recipe – Green Bean Casserole
pdf for Copy of Recipe – Green Bean Casserole
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Tunnel of Fudge Cake
Ella Helfrich!
© Pillsbury Company
About the Recipe: This recipe from Pillsbury’s 17th Bake-Off Contest in 1966 develops a fudgy tunnel filling inside as it bakes. It took the nation by storm, created a demand for Bundt cake pans, and brought “magic” to the dessert table.
© Pillsbury Company
Three Cheers to Ella Helfrich!
- Ella won $5,000 second place in the 1966 Pillsbury Bake-Off-Off for her Tunnel of Fudge cake, that magically baked with a fudgy center. It became Pillsbury’s most requested recipe ever and introduced America to the Bundt pan.
- Her cake created an enormous demand for Bundt pans and stimulated America’s cake baking industry. Pillsbury received 200,000 requests for the pan, and David Dalquist’s company went into overtime production.
- Her passions were recipe contests and volunteering with the Diocesan Senior Senate and as Co-Founder of the Third Age Learning Center at All Saints.
Over 200,000 letters poured into Pillsbury, not only requesting the recipe but information about where to purchase the unique cake pans.
To meet the demand for bundt pans, Dahlquist put his factory/Nordic Ware into round-the-clock production, eventually turning out 30,000 pans a day. Within four years, he licensed the “bundt” name to Pillsbury. Pillsbury created a ready-made cake mix line specifically for bundts, and sold packages that included the bundt pans and mixes. For the next twenty years, bundt cakes were a staple dessert in the American kitchen. Several of the original bundt pans made by Dahlquist are now in the collections of the Smithsonian.
What is the Pillsbury Bake-Off?
The Pillsbury Bake-Off is an American cooking contest, first run by the Pillsbury Company in 1949. It has been called “one of the most successful promotions in the history of the modern food business”
https://en.wikipedia.org/wiki/Pillsbury_Bake-Off
‘
pdf for Copy of Recipe – Tunnel of Fudge Cake
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Change Champions
Chef Monique Hooker
About the Recipe: It is hard to believe that it contains one-half pound of squash in this delicious casserole. The top is crisp while the center is soft with a mild cheddar flavor. The tiny tomatoes on the top add a nice juicy addition and are so attractive. You can serve it for a light supper with a fresh salad or as a side dish. Monique told me that it’s one of the most popular recipes on a school lunch menu.
Courtesy Chef Monique Hooker
Three Cheers for Chef Monique Hooker
- Monique changed the lives of many children in Minnesota and Wisconsin.
- One of the Change Champions Members in the U.S. for healthier school food.
- Michele Obama, another outstanding woman who changed our culinary scene, asked for some chefs to help out and volunteer. Approximately 600 chefs, cooks, and culinary instructors traveled to the White House to see how they could help out. They were the Change Champions.
- Monique trained various school culinary staff during this time period and continued to promote healthy food for children.
- She worked with “MOSES” on the annual Organic Conference, overseeing all aspect of the food service for the conference.
- Monique was a board member of the “Healthy Kids Task Force” and “Farm to School” for The Vernon County, Wisconsin area school district.
- Monique Hooker is the author of the award-winning book, Cooking with the Seasons: A Year in My Kitchen.,
- She is a chef, teacher, trained in Europe and moved to New York, and hosted a television show called “The Seasonal Kitchen.
- She opened and operated La Toque Cooking Academy, a new culinary school.
pdf for Copy of Recipe – Butternut Mac ‘n Cheese Casserole
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Prudence Hilburn’s Old Fashioned Tea Cakes
Prudence Hilburn
About the Recipe: These cake-like cookies taste like large vanilla wafers. They were so simple to mix up and could be topped with any frosting you like or even sprinkled with cinnamon sugar before baking. It’s easy to see why these cookies are a Southern favorite.
Recipe by: Prudence Hilburn, “The Best of Cooking with Prudence”
Courtesy of Prudence Hilburn
Three Cheers for Prudence Hilburn
- Prudence Hilburn is nationally recognized for her outstanding culinary contributions and as an award-winning cook and baker.
- Member of the International Association of Culinary Professionals for 14 years
- Received culinary training in New York City and in the South of France
- Worked on the management staff of a former Peter Kump’s New York Cooking School
- Food Writer for the Gadsden Times and Anniston Star as well as being a New York Times Regional Newspaper Group Syndicated Columnist
- Worked at a Media Spokeswoman for Food Companies including the Pillsbury Company and Domino’s Sugar Companies
- Appeared on state and national television including the CBS Morning Show, Extreme Cuisine on the Food Network and featured on the CBS Show – Eye on People
Who is Prudence Hilburn?
Prudence Hilburn is one of Alabama’s sweetest southern cooks, has written some of the best southern cookbooks around, and if you were really lucky, you saw her on television, collected her recipes, tasted her food, or attended one of her many cooking classes. Prudence was part of America’s culinary history, attended Peter Kump’s Cooking School in New York and shared time with James Beard.
pdf for Copy of Recipe – Prudence Hilburn’s Old Fashioned Tea Cakes
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Oatmeal Walnut Cookies
Marjorie Johnson
© Marjorie Johnson
About the Recipe: I made this cookie to give out to the basketball players when I interviewed them as a correspondent of The Tonight Show at the NBA finals on June 7th. This is an easy cookie to make and so delicious. …Marjorie Johnson
© Marjorie Johnson and NBC Television
Three Cheers for Marjorie Johnson
- Margorie Johnson has won over 2,500 fair ribbons, including over 1,000 blue ribbons and numerous sweepstakes ribbons.
- She had guest appearances on KSTP radio’s Garage Logic, The Tonight Show with Jay Leno. The Rosie O’Donnell Show. The View, and The Kelly Clarkson Show.
- Margorie became the newest correspondent for The Tonight Show with Jay Leno.
- She brought her home-made cooking to such events as the MLB All-Star Game, the NBA All Star Game, the Emmy Awards, and the Grammy Awards,
- Margorie published the book The Road to Blue Ribbon Baking: With Marjorie in 2007.
Who is Marjorie Johnson?
Marjorie Johnson keeps breaking records. Marjorie Eleanora Johnson is a popular baker from Robbinsdale, Minnesota, who became a champion in culinary arts, an author, media celebrity, and culinary contest winner.
At 104 yrs old, Minnesota’s most famous baker is getting ready for another State Fair Marjorie Johnson isn’t ready to stop baking — or competing: “I really, really want to win a ribbon.”
Is she the oldest person to score a blue ribbon in a Minnesota State Fair baking competition? “Maybe,” said Johnson, a local legend who for decades has trounced the competition for her breads, sweet rolls and cakes, scoring thousands of ribbons since she started competing in the 1970s.
pdf for Copy of Recipe – Oatmeal Walnut Cookies by Marjorie Johnson
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Snappy Turtle* Cookies
Beatrice Harlib
© Pillsbury Company
About the Recipe: “Beatrice Harlib won the 1952 Pillsbury Baking Contest Grand Prize- winning recipe for Snappy Turtle* Cookies. These were pecan turtles with buttery cookie bodies and chocolate frosted shells that were inspired by her own young son.
* (Note: not to be confused with Turtles brand candies, made exclusively by DeMet’s, Inc. of Chicago, Illinois.)
Photo Courtesy of Pillsbury Company – TV personalities Art Linkletter and Arthur Godfrey with Beatrice Harlib
Three Cheers for Mrs. Beatrice Harlib
- Beatrice Harlib put together chocolate, nuts, and a rich brown sugar cookie mixture in an entertaining and unusual shape and popularized the chocolate, pecans, and brown sugar, caramel flavored combination in a cookie style.
- She won the Grand Prize of $25,000 in Pillsbury’s 4th Grand National Baking Contest in 1952.
- Beatrice’s cookie is a snap to make and can be prepared by the entire family.
Who is Beatrice Harlib?
“Beatrice Harlib’s won the 1952 Pillsbury Baking Contest Grand Prize-winning recipe for Snappy Turtle Cookies. These were pecan turtles with buttery cookie bodies and chocolate frosted shells that were inspired by her own young son.
For More Information See: https://www.facebook.com/bluedoorbakery2016/posts/beatrice-harlibs-1952-pillsbury-bakeoff-grand-prize-winning-recipe-for-snappy-tu/1775175922727333/
What is the Pillsbury Bake-Off?
The Pillsbury Bake-Off is an American cooking contest, first run by the Pillsbury Company in 1949. It has been called “one of the most successful promotions in the history of the modern food business”
https://en.wikipedia.org/wiki/Pillsbury_Bake-Off
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Internet Podcast
‘Tune into the Creating Calm Network podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3:00 PM ET – Sunday – November 17th “On Demand” at your convenience after the initial airing.
Log into our November 17th Program.
- Hear from experts about various trending topics.
- Learn how to make delicious recipes.
- Listen to our monthly 3:oo PM ET on 3rd Sunday of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
- Share your ideas, suggestions, and recipes with us’.
Gloria Goodtaste++
**That is the name some of my friends call me. My real name is Gloria Piantek.
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