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Montgomery, Alabama – August 6, 2025 – A collection of cherished family recipes, unearthed and shared by Montgomery Advertiser readers, offers a poignant glimpse into Alabama’s culinary heritage.The recipes, ranging from savory ham and pea dinners to delicate pecan dreams, represent a revival of “lost recipes” and a connection to generations past.
Ham and peas
Table of Contents
This comforting dish begins with tender peas. Add cooked rice and stir thoroughly to allow the flavors to meld. Ham, traditionally sourced from locally cured varieties like those from Clanton, Alabama, can be diced from the bone if preferred.
Sweet Potato Pones
- 4 cups cooked sweet potatoes, mashed (Beauregard sweet potatoes are recommended for their sweetness and texture)
- 2 whole eggs, beaten untill light and fluffy
- 2 tablespoons corn meal
- 1 ½ tablespoons butter, unsalted
- 2 tablespoons brown sugar, packed
- 1 teaspoon salt
Combine all ingredients and form into small, individual pones. bake on a lightly greased cookie sheet at 375°F (190°C) for approximately 15-20 minutes, or until golden brown.These are a staple in many rural Alabama households, especially during the fall harvest.
Grandma’s Tea cakes
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
Cream together the sugar and butter until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. add the vanilla extract, than gradually add the flour to create a firm dough. Roll the dough out to approximately ¼ inch thickness and cut into shapes using a biscuit cutter. Bake at 350°F (175°C) for 8-12 minutes, or until lightly golden around the edges. These cakes are frequently enough served with a glass of sweet tea.
Pecan Dreams
- 9 large eggs
- 4 ½ cups granulated sugar
- 3 teaspoons pure vanilla extract
- 3 quarts (approximately 12 cups) finely ground pecans (Georgia pecans are prized for their flavour)
Beat the eggs and sugar together vigorously for a full 30 minutes. While modern cooks often use an electric mixer, traditional methods favored hand-whisking for a lighter texture. Stir in the vanilla extract,followed by the ground pecans. The resulting dough will be relatively loose. Drop by rounded spoonfuls onto a greased baking sheet. Bake at 350°F (175°C) for 20-25 minutes, or until lightly browned. This recipe, originating in the Black Belt region of Alabama, is a popular dessert for holidays and special occasions.
the Montgomery Advertiser encourages readers who attempt these recipes to share their experiences. Submit photos and feedback via email to Montgomery Advertiser reporter Shannon Heupel at sheupel@gannett.com, using the subject line “Lost Recipes.” Support local journalism by
