Here lies Emily Braddock (Jones). She died of caramel cobbler overload.
After spending reverent moments in my family cemetery today, I was treated to something worth dying for. No kidding.
My cud’n, Becky Braddock Benson of Ripley, Miss., is famous for her unusual and “to die for” pot luck offerings. I always look forward to the second Sunday in August just to see what she has come up with for the Braddock family reunion.
Today, after the usual fare of fried chicken and macaroni every which way but loose, I casually perused the dessert table. I wasn’t partaking, mind you. I’ve been off sugar for 14 days – two solid weeks – and nothing this side heaven was tempting me. No sir.
Then I spotted something I couldn’t identify. It looked like a head on collision between a strudel and a caramel pudding. I knew it would be awful, so I took a wee taste and almost passed out. Oh, my gosh. Was this the best thing I ever tasted, or were my poor, sugar-deprived taste buds playing tricks on me?
“Who made this and what is it!” I shouted, between mouthfuls. By now I was cleaning the remains of the dish. Sure enough. There in the front row, Becky smiled sweetly and half raised her hand. I should have known.
I grabbed her by the arm and pulled her to the kitchen.
“I HAVE to have this recipe,” I demanded and blocked her escape with a 10-gallon trash can. I pulled out a piece of scrap paper and a pen and instructed her to start writing on my back. With a drumstick in one hand and the pen in the other she began to write.
I was amazed how simple and how down to earth the “Caramel Cobbler” will be when I introduce it to Starkville. I’m sharing the recipe so you can try it one day when it’s raining and you are craving something decadent but don’t want to go to the store. You probably have all the ingredients right in your cupboard.
Oh, at least four Tippah County Cud’ns told me it is unbelievable served over ice cream – or was in under? Who cares.
Amazing Magical Country Caramel Cobbler (my name for it)
1-1.2 c. hot water
1 stick of butter
1-1/2 cup flour
1-1/2 cup sugar
1 tsp vanilla
1-1/2 brown sugar
3/4 cup milk
Melt butter in your dish (she used a casserole approximately 7 by11). Mix flour, sugar, milk and vanilla – pour on butter (do not stir). Sprinkle brown sugar on top and pecans – do not stir. Pour water on top. Bake 350 degrees for 35 minutes. Have you ever heard of such?
The secrets of Walnut Creek
The original frame structure has been bricked up and is in pristeen condition. Sadly the congregation which has been meeting there for years has disbanded and my family is in a quandary about how we’re going to keep it up in the future.
One of my grandfathers – well all of them – are buried in the cemetery adjacent to the church. But one in particular survived four wives – and they are buried on each side of him – two on the right and two on the left. What stories that cemetery could tell.
We talked for hours about the circumstances that brought my great great (perhaps another great?) grandfather to Tippah County from Laurens County, S. C. around 1830. He was orphaned and traveled to Mississippi with an aunt and uncle. When I asked what happened to his parents my cud’n Danny, said “there are some things you’d best not know.” That’s what his father and grandfather had told him.
Of course, I am going to South Carolina on Monday to investigate this great mystery. But first I’m going to the kitchen to make a caramel cobbler. Tomorrow I’ll get back on the wagon and white knuckle it until my sugar addiction recedes.