Our next Mother’s Day tribute is from former SS lady, Juliet. I love that her mum knows cooking is just better with a drink in your hand…
Juliet! Love this pic of your mum, when was it taken?
This is my mom, Janna, and I, in the kitchen making Christmas dinner.
You two share a love of cooking?
All my cooking comes from her! Our recipes get handed down the generations. We have a world famous anchovy-less Caesar salad dressing, passed down from Grandpa to her to me – it’s our family secret.
So how do you celebrate her on Mother’s Day?
I never give my mom a gift for Mother’s Day. Every year I write her an epic card, several pages long about what a good mom she is. She looks forward to it every year. Her birthday is in June so the gifts come then….
So the salad is off-limits – any other Janna recipes you’re willing to share?
My mom makes this banana cake that’s essentially banana bread with icing. I make it all the time.
A little Mother’s Day food love. Brilliant.Mama Jernigan’s Banana Nut Cake 2/3 cup shortening 2 ½ cups sifted cake flour 1 2/3 cup sugar 1 ¼ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 ¼ cup fully ripe bananas, mashed 2/3 cup buttermilk 2 eggs 2/3 cup chopped pecans
Stir shortening to soften. Stir in dry ingredients. Add bananas and half the buttermilk; mix until all flour is dampened. Beat vigorously 2 minutes. Add remaining buttermilk and the eggs; beat 2 minutes longer. Fold in nuts. Bake in rectangular pan 350 degrees for 35 minutes or until cooked through.Simple Buttercream Frosting 1lb powdered sugar 1/4 teaspoon salt 1/4 cup of heavy cream 1 teaspoon of vanilla 1/3 cup of soft butter
Combine all ingredients in a mixing bowl, and beat with an electric mixer until smooth. Add more cream if too stiff. I also mix in half a banana into the frosting.