Frances Blackwell’s Oatmeal Lace Cookies and Pansy Cochran’s Egg Custard Pie

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By Andy Bedwell

Being a Presbyterian for 60 years means I have been to more Wednesday night suppers, homecomings, Women’s Circle meetings and various other “eating affairs” than most other food connoisseurs. Recipes are exchanged and cooking ideas are discussed at these gatherings.

Most of my prize recipes originated from a little group of women who attended Eastside Presbyterian Church in East Gadsden. We all had their specialties and we looked forward to them at the Wednesday night suppers. Pansy Cochran’s egg custard pie, Vera Cooper’s fresh orange cake, my mother Virginia McCleskey’s hummingbird cake, Marie Robinson’s porcupine meat balls, Dot Holman’s onion pies, my aunt Cora Dean Carr’s potato salad and Frances Blackwell’s oatmeal lace cookies were enjoyed by all, and I could go on and on. I was really young then, so can you imagine all the wonderful cooking lessons that I absorbed from these wonderful cooks?

I’ve also been blessed to have relatives who were super cooks, especially my dad’s sisters. My aunt Dot Thomas is still cooking and inviting people into her home to eat and enjoy her sweet hospitality.

Frances Blackwell’s Oatmeal Lace Cookies

1 ½ cups oats

1 stick margarine, melted

¾ cup sugar

1 teaspoon baking powder

t tablespoon flour

1/8 teaspoon salt

1 egg, beaten

1 teaspoon vanilla

½ cup pecans, chopped

Pour melted margarine over oats. Add all other ingredients and mix well. Drop by tablespoon on a foiled-lined cookie sheet. Be sure and separate cookies far apart or they will run together. Important – do not remove from foil until completely cool, then you can peel them off. Be sure cookies are brown. Bake at 375 degrees for 10 to 12 minutes.

Andy’s Note: These cookies are delicious! You really need to stand by the stove while they are baking and keep a close eye on them. Someone suggested using parchment paper, which would probably work. I usually always ruin the first batch, so don’t be alarmed if you do the same. These cookies are so cute and dainty. I usually drizzle white chocolate on top with a sprinkle of crushed pecans. People, I just have to decorate everything!

Pansy Cochran’s Egg Custard Pie

4 eggs, beaten

1 cup sugar

½ teaspoon salt

3 cups milk, scalded

1 teaspoon vanilla

½ teaspoon nutmeg

Unbaked deep-dish

pie crust

Mix all ingredients together and bake at 325 degrees for 45 minutes.

Andy’s Note: This pie is so good and so easy. I love a recipe that says, “mix all ingredients together.”

Love from my kitchen to yours!

Happy cooking, Andy

“Southern Cooking with Andy Bedwell” can be purchased The Messenger on Rainbow Drive.

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