From Our Kitchens: The Pan Less Traveled

By Michelle Hornaday / Special to The Melody

I started to cook for the first time in my life six and a half years ago. I was in my late 50s. I grew up on frozen TV dinners. I’m “Swanson hamburger patty with fries, 30 minutes in the oven,” old.

As I matured, I neglected to develop the love most women have for cooking. It actually became an aversion. The prep, cook time and clean up was so exponentially longer than eating the actual meal.

I would eat a can of black olives for dinner because it was simple and had a pop top. That’s how much of an aversion to cooking I had.

I met my first, last and only husband on a pew in our church in Macon in January 2018, and we were married six months later. I cooked for him while we were dating (crock pot chili, which is basically ground beef and a bunch of canned ingredients), and it made him so happy.  The sweet appreciation he showed from the meal ignited something in me. I began living the old adage, “the way to a man’s heart…’’

Now that flame has become a passion for learning to cook and sharing our bounty.  An old friend gave me a wooden plaque over 25 years ago that reads, “I only have a kitchen because it came with the house,” and it was spot-on until I fell in love with my husband. Now the sign is proudly displayed in our kitchen.

I created a private page on social media that has chronicled my road to becoming a decent cook. It is a platform where I can share my victories, defeats and learn from seasoned cooks who enjoy walking this journey with me.  Everything I create is from scratch using the best fresh ingredients I can find.  I’ve never used a can of “cream of anything” soup, making every sauce from scratch.  

My husband is my sous chef and we’ve fed so many people in and out of our church over the last six years that sometimes I just step back and am in awe at the wonder and sense of humor of God.

We’ve loved on folks with more than 3,000 meals during that time just blessing people with our overflow, and I have created more than 40 of my own recipes.  

We have no interest in opening a restaurant, but I often think of writing a cooking / food-themed devotional. My Coach, Holy Spirit, has taught me everything I know.

In this process, my husband and I have learned that sharing from your kitchen creates a beautiful sense of community.  May all who read this go and do likewise.

Almost Sugar-Free Razzleberry Crumble Pie

This recipe is based on my memories of Marie Callender’s Razzleberry frozen grocery store pie, and makes 2 pies made with deep dish Pillsbury pie crusts: thawed and par baked 10 min @ 400° per package instructions, rotating and flipping halfway through.

For the berry filling: 10 cups of fresh blackberries, blueberries, and raspberries. 3/4/3 respectively.

Soak store-bought berries for about 10 minutes in a strainer set in a pot with enough water to cover the berries plus 1 c. white vinegar. Rinse well and spread out on a towel-lined baking sheet to air dry overnight. Place in Tupperware and refrigerate. They last 3-4 times as long with the vinegar presoak.

1 tsp salt

2/3 c. Swerve Brown Sugar

2/3 c. Lakanto Monk Fruit for Baking

1/4 c. white sugar

2/3 c. AP flour

1 tsp cinnamon

Gently stir together and let sit while the pie crusts are pre baking and you make the crumble topping for the flour to absorb any excess juices.

For the crumble topping:

2 c. AP flour

2 sticks cold butter cubed

1 tbsp vanilla extract

1 tsp salt

2/3 c. Swerve Brown Sugar

2/3 c. Lakanto Monk Fruit for Baking

1/4 c. white sugar

I cut in the butter with my paddle attachment on my KitchenAid mixer on low. You can do this manually as well with a fork or pastry cutter until crumbly.

Assembly: Divide berries evenly between the pie crusts. Top each with half of the crumble topping.

Cook time: Bake at 375° for 25 min. Then swap shelves and rotate pans. Cover crust edges with foil or a pie crust cover. I have these bad boys and it’s one of the best kitchen investments I’ve ever made. Return to the oven, lowering temp to 350° for 25 more minutes or until topping is beautifully browned. Let cool (if you can wait) to allow the berry juices to thicken.