Barbecue Sauce, Sweet Potato Casserole and Lemon Apricot Cake


By Andy Bedwell

“Mama was my great teacher, a teacher of compassion, love and fearlessness. If love is sweet as a flower, then my mother is that sweet flower of love.” – Stevie Wonder

For this week’s column, I requested that readers, friends and family send me their favorite dish or recipe that they enjoyed the most that was prepared by their mother. I hope that you enjoy reading and preparing these beloved recipes that are real treasures.

Wanda Jenkins’ BBQ Sauce

2 cups ketchup

1 cup vinegar

4 tablespoons Worcestershire sauce

1 tablespoon Tabasco

1 teaspoon salt

3 tablespoons yellow mustard

Dash of red pepper

Juice of 1 lemon

½ pound butter

Dash of Liquid Smoke

Melt butter in a saucepan, add vinegar and stir until combined. Then add other ingredients and bring to a boil.

Note: This recipe was submitted by Pamela Jenkins Lauyans. Pamela uses this recipe the most out of her mother’s recipes. She slathers it on pork chops, hot dogs or any kind of pork. Pamela and her father eat it on plain bread with the grilled pork.

Donna Bates’ Sweet Potato Casserole

3 cups sweet potatoes

1 cup sugar

2 eggs

½ cup butter melted or softened

1/3 cup milk

1 teaspoon vanilla


1 cup light brown sugar

1 cup chopped pecans

1/3 cup flour

1/3 cup cold butter, sliced

Mix first six ingredients well and pour in a greased 13×9 casserole dish. Mix topping ingredients and crumble on top. Bake 25-30 minutes at 350 degrees.

Note: This recipe was submitted by Jennifer Bates Davis. Her mother always made this every Thanksgiving and some other special holidays as well. She always said it could double as a dessert.

Dot McCleskey’s Lemon Apricot Nectar Cake

1 lemon cake mix

1 small package lemon instant pudding mix

1 cup apricot nectar

½ cup vegetable oil

4 large eggs


1 cup powdered sugar

2 tablespoons lemon juice (or milk instead)

Preheat oven to 350 degrees, grease and flour a Bundt pan. Mix together the cake mix, lemon pudding mix, apricot nectar, oil and eggs. Combine on low then switch to medium and mix for two minutes. Pour the batter into the prepared pan. Bake for 40-45 minutes. Allow to cool for about 10 minutes then place serving platter over the cake and invert onto the platter.

For the glaze, combine the powdered sugar and lemon juice in a bowl. Drizzle over the warm cake.

Note: This recipe was submitted by Jane McCleskey Cosby. This is an easy cake her mother made often in the spring and summer! It’s so moist and the family loved it.

I hope you enjoy these wonderful recipes!

Happy Cooking!


“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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