Mondays with Mammy

"Sweetie Lee", also known as Mammy ,was my husband's great grandmother. She was a matriarch of the family. She loved her family and loved for them to gather around the table. In honor of Mammy and my daughter's love for cooking, I will be hosting a series each week called Mondays with Mammy. Mackenzie Leigh, my daughter, will be dishing up something out of the family recipe book each week. My mouth is already watering for the next recipe!

Unfortunately, I never met Mammy but I have heard some great stories about this spicy little lady. She lived to be the age of 102-that's a life full of rich history! For years, my husband's family has gathered for "Mammy Day", a huge family reunion.  This says a lot about Mammy!  Because she was a loving mother, grandmother and aunt her family gathers to honor her each year. Mammy was a fine Christian woman leaving a rich legacy. Her impact on her family and their lives is so evident at these family reunions when precious stories are shared. Her legacy lives on and I hope to one day meet her in Heaven! Our oldest daughter shares her name, Mackenzie Leigh (spelling different). Mackenzie loves to cook and she loves stories of old. I tell her often that she is an old soul-she probably should have been born in a different era- she would prefer the 1940's. Mackenzie took the family cookbook dedicated to Mammy and decided to make some of the family recipes.  Each week Mackenzie will share a family recipe and I hope you will come back to see what's cooking. In this blog, I'm highlighting a cheesecake recipe shared by Jewel Holt Nolte, a cousin in the family. 


Crust: 1 1/2 cups fine graham cracker crumbs
1/2 cup very finely chopped pecans
3/4 tsp cinnamon
1/2 cup melted butter
Mix by hand-press into springform pan.

3- 8 oz. cream cheese, softened
4 egg whites
1 cup sugar
1 tsp. vanilla

Topping: (optional)
2 cups sour cream
1/2 tsp. vanilla
2 TBSP sugar

Beat egg whites until stiff. mix in the sugar. Add to the cream cheese and beat until mixed. Add vanilla. Put in springform. Cook 40 minutes at 350 degrees. Stir together topping put on the cake-cook 5 minutes longer at 475 degrees. Chill for 2 hours. Optional toppings- use fresh fruit or preserves.

Pictures by Mackenzie Leigh

This cheesecake was so good!!! We topped it with homemade strawberry preserves. It's a keeper in our house. Stay tuned for what Mackenzie will be cooking next week.

Simple Home Decorating (or Eating)
 Southern Style!