Cemetery Recipes: O’Neal’s Peach Cobbler

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. 

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.

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! 


  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

Cemetery Recipes: A Good Carrot Cake

Today on the blog I wanted to share another cemetery recipe with you. All the recipes I have made so far have been sweet treats, and today’s recipe is no different. It’s the Easter long weekend, so I thought today’s recipe would be a perfect fit – A Good Carrot Cake. 

This recipe is a little different than the previous ones I have made. It can be found on a white tablet gravestone for Christine W Hammill in Ferndale, California. Her stone sits beside the stone for her husband Richard. The difference is that Christine and Richard are still living.

They seem like pretty fun folks as well, based on their gravestones! Not only can this delicious recipe be found on the back side of Christine’s gravestone, they both also have some funny epitaphs on their headstones.

The white granite tablet gravestones read:

“Oops, / I should / have listened / to my wife.”

Richards S. Hammill

June 3, 19__ – 

“Yeah. / Look where / we ended up.”

Christine W. Hammill


Unfortunately, I haven’t been able to find more information about the Hammills and where their future resting place is, but I do know that Christine makes an excellent carrot cake.

Here is the recipe:

A Good Carrot Cake

  • 2 cups flour
  • 4 eggs
  • 2 tsp. baking powder
  • 2 cups sugar
  • 1 1/2 tsp. soda
  • 1 1/2 cups oil
  • 1 tsp. salt
  • 2 cups grated carrots
  • 2 tsp. cinnamon
  • 1 (8 1/2 oz.) crushed pineapple, drained
  • 2/3 cup chopped nuts

Sift together flour, baking powder, soda salt, and cinnamon. Beat eggs and add sugar. Let stand 10 mins. Mix in oil, pineapple, carrots, nuts, flour mixture. Turn into 3 greased and floured 9-inch round cake pans. Bake at 350’ for 35 – 40 min. Cool in pans for 10 min, remove to wire racks, and cool well. 

Vanilla Cream Cheese Frosting

  • 1/2 cup butter
  • 1 (8 oz.) cream cheese
  • 1 tsp. vanilla
  • 1 pound powdered sugar, sifted

Mix butter, cream cheese, vanilla then add sugar. First between layers, top and sides.

This is one of the more thorough sets of baking instructions I have come across on a gravestone. It didn’t need any guesswork at all. The recipe is very easy to follow and create. I started with the prep work first; chopping, grating, and measuring out ingredients to make the mixing process a bit smoother. 

I did start off thinking I would only need two cake pans, but I did need to make a third layer. I only filled the cake pans about halfway with batter because I had a feeling they would rise as they baked. They did rise as I suspected so that left batter for a third layer. I only have 2 cake pans though. I put the first two pans in the oven for 35 minutes and used the toothpick trick to test if they were done. 

If you don’t know this trick, you take a toothpick and stab it into the middle of the cake, touching the bottom of the pan. If it comes out clean when you pull it out, it means the cake is done. If there is batter on the toothpick when you pull it out, it means the center is not cooked all the way through and should go back in for a few more minutes. 

After the first two layers were done, I let them cool for ten minutes then removed them from the pan and placed them on a wire rack to continue cooling. Then I put the third layer into the oven to bake. This did make the baking process a bit longer, but it wouldn’t be an issue if you have extra cake pans. 

I used the time while the last layer was baking, to make the cream cheese frosting. I have to say, it’s the best frosting I have ever made. Sifting the powdered sugar made all the difference in creating a smooth and creamy frosting. I ended up with some extra frosting as I was unsure how much to frost in between the layers. I was afraid to run out of frosting for the top and the sides. I didn’t have to worry though as I had quite a bit left over. I put the leftover frosting in a container and put it in the fridge to use as a cookie dip. I couldn’t let that deliciousness go to waste.

I had some chopped walnuts left over and decided to sprinkle them on the outer edge of the cake as decoration and to use them up. I think it was a nice added touch, but you can decorate it however you like. The white frosting is a lovely base for frosting accents, sprinkles, or any other type of decoration you may want to add to make your cake more festive. 

I love a good carrot cake with a good cream cheese frosting, and this might just be the best one yet. I was curious how the final product would taste with the addition of pineapple. I had never seen that in a carrot cake recipe before. The cake is so moist and sweet, I think because of the pineapple. It’s one of the best cakes I’ve ever made. I shared this cake with my mother and fiancé, and they both agreed, it was delicious. I think this cake would make a lovely finish to an Easter meal, or any meal for that matter. It’s a big cake, so it’s perfect for sharing with loved ones. 

I wish I knew more about Christine and this recipe. I am going to assume that it is a Hammill family favorite. At any rate, I want to say thank you to Christine, for sharing this sweet treat with the world!

Have you tried this recipe before? Do you have a favorite carrot cake recipe? I would love to read about it in the comments. 

Happy Easter, and thanks for reading!


Cemetery Recipes: Kay’s Fudge

Last year I posted a news article on my Facebook page about an interesting tombstone. What makes Kathryn Andrew’s stone so unique is that it features her go-to fudge recipe. Kay had asked for her recipe to be engraved on her tombstone as a way to share her delicious recipe with others. According to Janice, Kay’s daughter, Kay would often share her fudge with friends and family1

Kay passed away in 2019, at the age of 97. She was laid to rest beside her husband Wade. Her now-famous tombstone has been circulating on the internet, with many folks trying out her famous fudge recipe. 

To learn more about Kay and see more photos of her tombstone, visit her memorial page at findagrave.com.

Here is the recipe, as listed on Kay’s tombstone:


Interestingly, when the recipe was first engraved, there was a typo. It originally called for a tablespoon of vanilla. I’m told that that would make for some very runny fudge. The tombstone was updated to read a teaspoon of vanilla. I wonder if this correction was made while Kay was still around, and how she would have felt about it?

Of course, I couldn’t write about this unique tombstone without trying my hand at making Kay’s fudge recipe myself. I have dabbled in the past with making candy but never had much success, so I was a bit worried about ruining it. I made sure to take my time and follow the instructions, although I did need to take some time to Google a few things. I used a candy thermometer to make sure I didn’t overcook the ingredients. I did have a little trouble at first as I was not reading my thermometer properly. I started talking to Kay out loud as I poured out the mixture into a bowl. It looked too runny to me. Talking it out with Kay, I put the mixture back on the stove and took a closer look at the thermometer. A Google search clarified that the softball stage is reached between 112 to 115 Celsius. You don’t need a candy thermometer though.

To tell when you have reached the softball stage you can use a spoon to drop a little bit of the mixture into a cold glass of water. If the mixture forms small malleable balls in the water, you have reached the softball stage. After getting that sorted, I watched it carefully to get to the right temperature.

I don’t have a marble slab so I opted to pour the mixture into a bowl to let it cool. I did another Google search to see how long it should cool for. After 15 minutes, it was time to beat the mixture. Again I had to do a little bit of research to see how long to beat the fudge. Traditionally it would be beaten on a marble slab, but I read that you can beat it in a bowl with just a spoon. The trick is to beat it until it is no longer glossy. I was a little unsure about this step as it did not seem to be losing its shine but after a few minutes it did, and it started to firm up. I then poured the mixture into an 8×8 square dish and let it set.

I am very happy with how it turned out! It’s sweet and chocolatey with a lovely texture. It also made a decent size batch. In the spirit of Kay’s generosity, I brought my batch of Kays fudge to a small gathering to share with my friends.

Thank you so much, Kay, for sharing your recipe with us!

To read more about Kathryn’s unique tombstone, visit: Headstone for woman who died at 97 includes her signature fudge recipe | ABC Action News

After all the fun of making this recipe, I started to wonder if there were other tombstone treats I could try? If you know of other cemetery recipes out there, please share! I would also love to hear how your fudge turned out, if you attempted Kay’s recipe.

Thanks for reading!


  1. We tried the famous fudge recipe engraved on a late grandmother’s gravestone | Today.com | June 2, 2021