COOK OF THE WEEK: Crandall mom finds joy in baking

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cook of the week
cook of the week

Kim Abernathy, center, enjoys cooking for her guys: clockwise from top, Dominic, 2, Tony, husband, Josh, 20, Lane, 7, Caden, 9, and Jordan, 16.

For Kim Abernathy of Crandall, cooking is a way to show love for the men in her house. She and husband, Tony, have five boys, two of their own, Joshua, 20, and Jordan, 16 and three great-nephews ages nine, seven, and two.

“We’re a very busy family but I love to cook and bake,” she said.

Busy might be an understatement. In addition to all the boys activities, Kim has been an oncology nurse for 23 years and is in school to get her bachelor’s degree in nursing. Husband of 30 years, Tony, works for the City of Dalton and is the pastor at The Well, 19 Spring Place Smyrna Church Road, Chatsworth.

She is sharing her Chess Pie, sugar cookies and baked macaroni and cheese.

“These are three of my favorite recipes — they are simple and easy,” she said. “My dad always said I wasn’t allowed at family gatherings unless I had the pie and mac and cheese.”

Chess Pie

1 stick of butter
1 1/2 cups sugar
2 T self rising flour
3 T buttermilk
3 eggs, beaten
1 tsp vanilla

Pre-heat oven to 300-degrees.  In a saucepan over low heat melt butter then add flour, sugar, and buttermilk. Mix well. Remove from heat, add eggs and vanilla and mix until blended. Pour into unbaked pie shell. Bake until center is set and top golden brown. Usually about 45-60 minutes.

Sugar Cookies

1 cup shortening
2 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
3 1/2 cups self rising flour

Preheat oven to 350 degrees.
Cream shortening and sugar. Add eggs and vanilla and stir until blended. Add flour.  Roll dough into 1 inch balls and place on greased cookie sheet. Press flat with the bottom of a cup dipped in sugar or flour. Bake until golden brown around edges.
This recipe is also great for cookie cutters. Just chill the dough for about an hour then roll out.

Baked Macaroni and Cheese

1 small box of macaroni, cooked and drained
1-2 cups Cheddar cheese, grated. (I use at least 2-3 different cheeses).
1 cup whole milk
3 large eggs
Salt and pepper

Pre-heat oven to 350-degrees.

In large bowl mix macaroni and grated cheese together.
Spray casserole dish with cooking spray.
Whisk together milk and eggs, salt and pepper and pour over Mac and cheese mixture to slightly cover noodles.  Top with more cheese. Cover with foil and bake for 30 minutes at 350-degrees. Remove foil and bake for an additional 15 minutes or until casserole is bubbling.
All these ingredients can fluctuate depending on how much macaroni you have. Adjust cooking times as needed.

Missed last week’s Cook of the Week? Check it out here.

Who would you like to see featured in the Sunday Edition’s Cook of the Week? You? Your mom? That lady at church that makes the best desserts? Send me an email with their contact information to [email protected]

BTW, we can do videos, too, if you want our viewers to join you in the kitchen. Here’s your chance to rival Paula Deen and Ree Drummond. Show us what you got!

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