Tag: Dessert

Cemetery Recipes: Memaw’s No Bake Cookies

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , , , 1 Comment

Cemeteries have a way of surprising me.

I expect to find history, love stories, and sometimes even a bit of mystery—so it’s always surprising to me to find a recipe carved in stone before its creator has even passed.

This isn’t the first gravestone recipe I have tried where the person is still alive, and that fact has made it a bit tricky to find more information about who the gravestone belongs to.

I stumbled upon this gravestone recipe while browsing Reddit. It caught my attention right away—not just because it featured a full recipe, but because the person behind it, Memaw, is still alive. I’ve learned that this gravestone is located in Maple Hill Cemetery in Huntsville, Alabama, but I still have so many questions!

Who is Memaw? Why, did she decide to engrave her cookie recipe before she passed? I have no idea, but you know I had to try out the cookie recipe for myself.

  • Memaw's No Bake Cookie recipe on a gravestone.
    Memaw’s No Bake Cookie Recipe on a gravestone. Photo by Reddit user HighImpedence-AirGap.

Here is the recipe, as inscribed on the gravestone:

Memaw’s No Bake Cookies

  • 2 C. Sugar
  • ¼ C. Cocoa
  • ½ C. Milk
  • 8 T. Butter
  • 1 Tsp Vanilla Extract
  • ½ C. Peanut Butter
  • 2-3 C. Oats

Mix sugar & cocoa in a saucepan. Add butter and milk. Bring to a boil for 1 ½ minutes. Add remaining ingredients & mix well. Drop by spoonfuls on wax paper.

Peepa Approved.

In the Kitchen

This isn’t my first time trying out a no-bake cookie recipe from a gravestone. Last time, I tested a recipe for Chocolate Oatmeal Cookies, which turned out to be an easy and delicious treat. (You can read all about that kitchen adventure here.) Since I had a great experience with those, I was excited to see how Memaw’s cookies would compare.

Since I already had experience making no-bake cookies, I knew what to expect, but I still followed Memaw’s instructions exactly. The recipe is very straightforward, using just a few ingredients I already had on hand, so the mixture came together quickly. Within minutes I had a batch of rich, chocolaty cookies setting on my counter.

Making Memaw's No Bake Cookies

They are so tasty, and the peanut butter adds just the right amount of creaminess.

I haven’t been able to track down any information about Memaw or Peepa, but I can only imagine the stories behind this sweet little tribute. Maybe Memaw is a master cookie-maker in her family. Maybe she wanted to leave something fun behind for future generations. Either way, I love the idea that her recipe will live on—literally carved in stone.

If you’ve never made no-bake cookies, Memaw’s recipe is a perfect place to start. They’re quick, delicious, and don’t require an oven—what’s not to love? This recipe is also proof that food, family, and tradition can be just as lasting a legacy, as a date and name.

With graving season now in full swing, I’ll be taking a little break from cemetery recipes for the summer. Between road trips, photography, and tracking down stories in person, I just won’t have time to be in the kitchen as much—but don’t worry, I’ve got a bunch of great cemetery adventures to share with you along the way.

Until then, happy graving—and don’t forget to pack snacks!

Thanks for reading!

Cemetery Recipes: Texas Sheet Cake

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , , , , , , , Leave a comment

With my birthday coming up at the end of the month, I thought it would be fun to try out a cake recipe for this month’s gravestone recipe. I found the perfect fit with this Texas Sheet Cake.

This recipe can be found on the gravestone of Helen Rose (Keathley) Sweers, who is laid to rest in Blain Cemetery in Cutlerville, Michigan.

  • Gravestone of Helen Sweers. Photo by Find a Grave contributor, Photograver Lori.

Sweers passed away on December 30, 2017, at the age of 77. Her brief obituary describes her as a wife, mother, and grandmother, who deeply loved God, her family, and everyone in her life.1

While her obituary doesn’t mention a passion for baking, the recipe engraved on the back of her gravestone tells a different story.

“Made with Love by Helen Sweers”

  • Texas sheet cake recipe on gravestone of Helen Sweers
    Texas Sheet Cake Recipe. Photo by Find a Grave contributor, G.

Texas Sheet Cake

(As inscribed on the gravestone of Helen Sweers)

Made with Love by Helen Sweers

  • 2 Sticks Butter
  • 1 Cup Water
  • 3 Tbs Cocoa
  • 2 Cups Flour, Sifted
  • 2 Cups White Sugar
  • 2 Eggs
  • 1/2 Cup Sour Milk
  • 1/2 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder

Bring butter, water, cocoa to a boil. In a bowl mix flour, sugar, eggs, sour milk, salt, baking soda and baking powder. Mix well. Add boiled mixture to flour mixture. Pour on a greased jelly roll pan. Bake in a 350 degree oven for 15 minutes.

Frosting

1 stick butter – melted
Then add:
⦁ 1/3 cup milk
⦁ 1 Tbs cocoa
⦁ 1 Tsp vanilla

Cook on stove top. When mixed add one box powdered sugar or about 4 cups. Pour onto hot cake. Spread. Top with walnuts.

In the Kitchen

I had never heard of Texas Sheet Cake before, so I did learn something new with this recipe. A Texas Sheet Cake is a chocolate cake, baked in a jelly roll pan (which is a pan similar to a cookie sheet, but deeper). This gives the cake its signature large, thin shape.

I ended up purchasing a jelly roll pan specifically to make this recipe. It could double as a cookie sheet if needed, but I think I’ll use it again for future baking, so I will get some use out of it either way.

The ingredients for this recipe are mostly staples, so I didn’t need to make an extra grocery trip. However, I did have questions about the sour milk.

Sour milk has a tart taste, either because it’s just starting to spoil or because it was soured on purpose.2 This made me think that this might be a Depression-era recipe, as many recipes of that time were designed to avoid food waste and used sour milk.2 Buttermilk could be a good substitute for sour milk, but I opted to make my own. I found sour milk recipes online that called for 1 tablespoon vinegar or lemon juice, for 1 cup of milk. This recipe only calls for a 1/2 cup of sour milk, so I used a 1/2 tablespoon of vinegar.

I let the sour milk sit for a few minutes to curdle while I gathered the rest of my ingredients and preheated the oven.

The recipe instructions are clear so I didn’t have any trouble mixing everything together. I was a bit concerned when it came time to pour the batter into the jelly roll pan. I voiced those concerns to Helen, while I poured in the batter. Talking to the person whose recipe I’m following makes me feel like they’re with me in the kitchen. It can sometimes be a comforting reminder to trust the process.

The pan was quite full, but I had faith that it would work out. And it did—well, sort of. I put the pan in the oven and let it bake for the full 15 minutes. I used the classic toothpick test to see if it was ready, but ended up needing to bake it for 5 more minutes, and then another 5 minutes after that. The center was quite thick and needed a bit more time to bake all the way through.

While the cake baked, I worked on the frosting. Since I had to bake the cake a little longer, I kept the frosting on low heat so it would be ready when the cake was done.

The recipe says to pour the frosting onto the hot cake. The cake didn’t rise, but it didn’t have a lot of room for icing either and I was afraid it would spill over the sides and make a big mess. To avoid that, I used a spatula to carefully spread small amounts at a time. In the end, I was able to cover the whole cake without any issues. I then topped it with a handful of walnuts.

After it cooled, the frosting firmed up a bit, creating a nice crackle when you sliced through the cake.

Texas Sheet Cake, recipe from the gravestone of Helen Sweers.

I love the way this Texas Sheet Cake turned out!

It’s chocolatey and moist, but the real highlight is the frosting. It adds just the right sweetness, although I’ll warn you—it’s really sweet, so a little slice goes a long way.

This cake is big, making it perfect for sharing at a family gathering or other special occasion. I made it to celebrate my birthday, and it was perfect for sharing with loved ones.

Recreating these gravestone recipes has become a meaningful way for me to connect with those whose stories live on in such a personal way. It’s a comforting reminder that food has a power that can bring us together, even across time. I always say that recreating these gravestone recipes really is the sweetest way to remember someone.

Will you be giving this recipe a try? I’d love to hear your thoughts, and experiences in the comments.

Thanks for reading!

References:

  1. Helen Sweers Obituary | Grand Rapids Press
  2. What Is Sour Milk — And Is It Safe To Use? | All Recipes

Cemetery Recipes: Kim’s Carrot Cake

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , , , , , , Leave a comment

I don’t know why, but Spring often makes me think of carrot cake. So when I was trying to decide which recipe I should make this month, the answer was pretty obvious. Maybe it’s because Easter often falls in April, or because Easter reminds me of picking fresh carrots from the garden when I was a kid. Either way, it’s always a good time to bake a cake. 

So for this month’s gravestone recipe, I wanted to try my hand at making Kim’s carrot cake. This recipe comes from the gravestone of Kimette Lee DeCota, from Cape County Memorial Park Cemetery in Cape Girardeau, Missouri. Kim passed away in August of 2014 at the age of 57.

Reading her obituary on Find A Grave, you will see many references to food and cooking. It describes a passionate woman who loved her family and community. Kim was very active in the church, cooking meals as well as helping her parents in the kitchen among other things. 

I would love to know more about the recipe inscribed on her gravestone. Was this her go-to recipe? Maybe her signature dessert? I may never find out, but it warms my heart to know that someone so passionate about cooking can continue to share their passion from beyond the grave.

  • Gravestone of Kimette Lee DeCota, Cape County Memorial Park Cemetery, Cape Girardeau MO. Photo by Find a Grave member Brenda Johnson. Photo used with permission.

Here is the recipe, as written on the gravestone:

Kim’s Carrot Cake

  • 3 cups unbleached all-purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1-1/2 cups corn oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups shredded coconut
  • 1-1/2 cups shelled walnuts, chopped
  • 1-1/3 cups puréed cooked carrots
  • 3/4 cup drained crushed pineapple
  1. Preheat oven to 350F. Grease two 9-inch springform pans.
  2. Sift dry ingredients into a bowl. Add oil, eggs, vanilla. Beat well. Fold in the walnuts, coconut, carrots, pineapple.
  3. Pour batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
  4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Cream Cheese Frosting

Doubling the frosting recipe is highly recommended.

  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Juice of 1/2 lemon (optional)
  1. Cream the cream cheese and butter in a mixing bowl.
  2. Slowly sift in the confectioners’ sugar and continue beating until ingredients are fully incorporated. The mixture should be free of lumps.
  3. Stir in the vanilla, and lemon juice if desired.

Serve with love.

  • Cemetery Recipes: Kim's Carrot Cake

This recipe is very easy to follow and has very detailed instructions. I found it interesting that the recipe takes up almost all of the room on the gravestone. On the left hand of the stone is an ingredient list and directions to make the cake, while the right-hand side has the ingredient list and instructions to make the frosting. I love that the first note is to double the frosting recipe. I like the way Kim thinks! 

I made this recipe in two parts, first baking the cake and then frosting the next day. For some reason, I only have one spring-form pan so I had to bake the layers one at a time. I really need to rectify that. After the first cake layer was done baking, I took it out of the pan and sat it on a wire rack to cool. I wiped down and reassembled the spring-form pan and poured in the last of the batter. I then put that in the oven to bake.

The recipe calls for the cake to be cooled for three hours. After I took the second layer out of the oven it was fairly late in the evening, so I placed both layers in the fridge to cool overnight.

After work the next day, I set to work making the frosting. I took the cake out of the fridge and placed it on the table to warm up a bit while I mixed the frosting. I know the recipe recommends doubling the frosting, but I found that one batch made more than enough frosting for me. 

Although the instructions were incredibly easy to follow, I do think I messed up a little bit. I baked each cake layer in the oven for the instructed 50 minutes, but didn’t check on them at all. 50 minutes turned out to be too long for my oven; I think I over-baked the cake. It wasn’t burned or anything like that, but the edges became very hard and crisp. So hard that I had trouble cutting the cake when it came time to try a piece. If I were to make this recipe again, I would start checking on the cake at about the 30-minute mark and doing a toothpick test to see if it’s cooked through. 

I also think I didn’t frost the cake properly. I think I might be a bit rusty at making cakes! I was afraid to use up too much frosting in between the cake layers so I frosted that section sparingly. I shouldn’t have been worried though, as I had way too much frosting left over. 

I hoped that the frosting would help moisten and soften the cake a bit, but it’s still a bit hard to cut. Other than the human error on my part, this recipe turned out great. This delicious cake is sweet, and the shredded coconut adds a nice flavor to the mix. I would definitely make this one again! 

Have you tried this recipe? I would love to hear how yours turned out, and if you have any baking tips for me. 

Thanks for reading!

Cemetery Recipes: Peanut Butter Cookies

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , , , , , , , , , Leave a comment

I have been craving peanut butter lately so I thought it would be a perfect time to try another gravestone recipe. This recipe went viral in June of 2023 after Twitter (now X) user SoloFlow786 replied to a Stephen King tweet with a photo of a peanut butter cookie gravestone recipe. The photo quickly went viral, amassing 500k views and over 5,000 likes.1 

Unfortunately, I wasn’t able to learn much about this recipe, or whose gravestone it is written on. According to Rosie Grant, of Ghostly Archive it might be inscribed on a gravestone somewhere in Raymond, Maine. I did find that after this tweet went viral, many folks tried their hand at making this recipe, with great success. 

Interestingly, some users on Reddit think this recipe is a variation of an old Betty Crocker recipe from the 1950s. From what I could find, the recipes are a bit similar. The gravestone version does omit a few things and has the added touch of the chocolate kiss.

  • Gravestone engraved with peanut butter cookie recipe. Photo credit: Twitter/X user @SoloFlow786

Here is the recipe, as written on the gravestone:

Peanut Butter Cookies

  • 1/2 C Brown Sugar
  • 1/2 C White Sugar
  • 1 Tbsp Sugar
  • 1/2 C Crunchy Peanut Butter
  • 1/4 C Butter Shortening
  • 1 Egg
  • 1 C Flour
  • 1 Tsp Baking Soda

Mix in order given. Roll into balls, then roll in sugar. Cross mash with fork. Bake 10 minutes at 350 degrees. Place chocolate kiss on top of cookie while still warm.

This is a pretty straightforward recipe with few ingredients. So it didn’t take long to whip up a batch. The longest part of the process I found, was rolling the cookie dough into even-sized balls. 

The extra tsp of sugar that the recipe calls for, is for rolling the cookie dough into. For my batch, since it was St. Patrick’s Day on March 17th, I decided I would try adding a touch of green to be festive. I managed to find some green sanding sugar, but unfortunately, it was more of a pastel green. More for Easter than St. Paddy’s, so after baking the green colour had pretty much disappeared.

I spaced the cookies out evenly on two baking sheets. My batch made 19 cookies. I found my dough was a bit crumbly, so after mashing it with a fork, they didn’t keep a round shape and some crumbled a little bit. They didn’t spread out too much and kept their crumbly shape. They still taste delicious though. 

I found making this recipe was a little different for me. I often find myself talking aloud to the person whose gravestone the recipe comes from, but this time I don’t know who this recipe belongs to. I find talking out loud while I bake or cook helps me connect to the person. I hope one day I can find out where this gravestone recipe comes from. It would be lovely to be able to put a name to the gravestone.

Until then, I will highly recommend this delicious peanut butter recipe to anyone craving a sweet peanut butter treat.

Have you tried this recipe? What did you think?

Thanks for reading!

References: 

  1. This Peanut Butter Cookie Recipe Is Too Bizarre To Digest | Zee News

Cemetery Recipes: Chocolate Mint Brownies

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , , , , , , , , , Leave a comment

This past Wednesday was Valentine’s Day, and like many others this past week, I wanted to make a little sweet treat for my sweetheart. So earlier in the week I tried out another gravestone recipe. My fiancé is quite supportive of my gravestone hobby, so I knew he wouldn’t mind where I got the recipe from. 

For this month’s gravestone recipe, I made chocolate mint brownies. This tombstone recipe can be found on the gravestone of John Rodda, in Maple Grove Cemetery in Wichita, Kansas. 

John Harold Rodda passed away on January 18, 2019, following a brief but courageous battle with cancer. He was a compassionate Funeral Director and Embalmer, having worked at Cochran Mortuary for 54 years. He enjoyed music, cooking, and collecting recipes and cookbooks.1 He was famous for his chocolate mint brownie family recipe, so famous that it was inscribed on a black marble plaque that can be found on his gravestone.2

  • Chocolate Mint Browne recipe on the grave of John Harold Rodda. Photo by Find a Grave member Lynda.

Here is the recipe, as written the gravestone:

Chocolate Mint Brownies

  • Bake: 350 
  • Time: 20 Minutes

By Sharon Wiens (Aunt Marie McKee’s recipe)

  • Beat: 4 beaten eggs, 1 cup melted margarine, 2 cups sugar.
  • Add: 4 squares melted unsweetened chocolate, 1 tsp peppermint flavouring, 1 cup flour.
  • Beat.
  • I put in a greased and floured small cookie sheet (can use a 9×13 baking dish).
  • Bake 20 minutes 350. Bake a little less with the thinner brownie.
  • Cool.
  • Frost with > for a 9×13 top: 1/4 cup margarine, 2 tbsp cream, 2 cups powdered sugar, 2 tsp peppermint flavoring (I go 1.5 of this to frost the cookie sheet top).
  • Place the frosted brownie in the freezer for 10 to 15 minutes.
  • Melt 2 squares of unsweetened chocolate, 2 tbsp Margarine. 
  • Cool. 
  • Drizzle over brownie and sprinkle with crushed peppermint.

This is one of the most complete gravestone recipes I have made. The directions are very straightforward, and they even include variations for bake time and measurements depending on what you bake the brownies in.

Unfortunately, I don’t have a 9×13 pan so I opted to bake my brownies in a 9×9 pan. In hindsight, I should have tried baking them on the cookie sheet. Because the 9×9 was deeper than both the cookie sheet and the 9×13, I had to bake my brownies for about an extra 15 minutes. After the initial 20 minutes in the oven, I could tell right away that the center was not cooked through so I put it back in for another five minutes, which then turned into 10 more. I knew it was done when the toothpick I pushed into the center of the dish came out clean.

I followed the cooling instructions and frosted the brownies. I thought about adding a bit of food coloring to the frosting to make it red for Valentine’s, but I also wanted to see how it would look without the added color so I decided against it. You could add whatever color you like to the frosting easily by adding a bit of gel food coloring. 

Because I used a 9×9 pan, I think the two squares of baker’s chocolate for the drizzle were a bit too much since I had less surface area to cover. I should have reduced it to half. I then took a candy cane and put it into a zip-lock bag to crush up for the topping. I wrapped the bagged candy cane in a dish towel and used a pint glass to crush the candy, as I didn’t have a rolling pin. It worked perfectly. 

Chocolate Mint Brownies
Chocolate Mint Brownies
Chocolate Mint Brownies

Chocolate Mint Brownies. Recipe from the gravestone of John Harold Rodda.

These are super minty, and sweet, but I would have liked them to be a bit more chocolaty. I think maybe my peppermint extract was a bit off because my batch has a bit of an aftertaste, or perhaps I just used too much? Either way, I still think they turned out decent and would try this recipe again with some slight modifications. Learning and experimenting are all part of the fun, after all. 

Have you tried this recipe before? Do you have any helpful tips for me? I would love to read them in the comments! 

Thanks for reading!

References:

  1. John Harold Rodda Obituary | Cochran Mortuary & Crematory
  2. John Harold Rodda | Find a Grave

Cemetery Recipes: O’Neal’s Peach Cobbler

Posted on Posted in Cemetery Recipes, Tombstone RecipesTagged , , , , , , , , , , , , , , , , , , 7 Comments

I’ve been craving a sweet treat lately, so I think it’s time for another cemetery recipe! Peaches are coming into season right now so I thought why not try O’Neal’s Peach Cobbler? This tasty treat would also go well with a side of ice cream. It is summer after all!

O’Neal’s Peach Cobbler recipe can be found on the gravestone of O’Neal Bogan “Peony” Watson, in New Ebenezer Cemetery in Castor, Louisiana. O’Neal’s son Charlie McBride loves this family recipe so much, that he had it inscribed on his Mother’s grave after she passed away in 2005. He said “It really is just a great recipe”.1 In an article for the Sault Lake Tribune, Charlie reminisced about memories that making this recipe brought up. It’s a perfect example of how these cemetery recipes are a sweet way to remember our loved ones. 

  • Cemetery Recipes: O’Neal’s Peach Cobbler

Here is the recipe, as inscribed on the gravestone:

O’Neal’s Peach Cobbler

  • 1 c. Flour
  • 2/3 c. Sugar
  • 2 tsp. Baking Powder
  • 1/2 c. Butter
  • 1/4 tsp. Salt

Mix ingredients. Add 3/4 c. Milk.

Put fruit into pan. Pour on topping.

Bake at 350’ until done.

  • Grave of O’Neal Bogan Watson. Photo by Find a Grave contributor Colette Alfred-Sikes. Photo used with permission.

I always find it interesting how descriptive or nondescriptive recipes found on gravestones can be. I realize it might be too expensive to inscribe too much text on a stone. I do appreciate how creative some authors get to skirt around that. This recipe is a short and sweet one, pun intended. The only things I found missing was the amount of fruit, and how long to bake it for.

Rosie Grant over at GhostlyArchive, of TikTok fame, used 1 can of whole peaches that she cubed up, so I did something similar and used 1 big can of sliced peaches. I drained the peaches before putting them in the pan and tried to make sure they were evenly distributed. 

I followed the recipe as closely as possible, mixing the dry ingredients first, then adding the milk. I poured on the topping as evenly as I could, now it was time for it to go into the oven. The recipe says to bake it at 350’ “until done”. I wasn’t sure how long that should be, so I started with a timer for 20 minutes. After 20 minutes it wasn’t looking cooked through, so I left it in for another 10 minutes, then another 5. After 35 minutes it was looking nice and golden so I took it out to cool.

I paired my first serving of O’Neal’s Peach Cobbler with Häagen-Dazs vanilla ice cream. It was to die for! The topping puffed up, creating a lovely fluffy texture that combined nicely with the soft peaches. I’ll be keeping this first batch for myself, since there isn’t enough left to share! But, I will need to make this again for a friend or family gathering.

Have you tried recreating any cemetery recipes yet? Share your favorites in the comments! 

Thanks for reading! 

References:

  1. Family Recipes Etched in Stone. Gravestone, That Is. | The Sault Lake Tribune
  2. O’Neal Bogan “Peony” Watson | Find a Grave
  3. O’Neil’s Peach Cobbler | GhostlyArchive on TikTok