Soul Food Saturday

Creamy grits paired with a Turkey sausage-based roux with seasoned veggies, topped with large, plump seasoned shrimp.

This peach cobbler is personal. It’s made from my great-grandmother’s original recipe, the kind of dessert that brought people to the table and kept them there. Juicy peaches are simmered low and slow with a signature blend of spices, then topped with a handmade crust crafted completely from scratch, just like she taught. It’s more than dessert; it’s a taste of Southern tradition, family legacy, and love passed down through generations.

This peach cobbler is personal. It’s made from my great-grandmother’s original recipe, the kind of dessert that brought people to the table and kept them there. Juicy peaches are simmered low and slow with a signature blend of spices, then topped with a handmade crust crafted completely from scratch, just like she taught. It’s more than dessert; it’s a taste of Southern tradition, family legacy, and love passed down through generations. 2 for $11

This pound cake is a true Southern indulgence. Rich, buttery cake meets slow-roasted sweet potato, folded together with a fragrant blend of warm spices and finished with a generous touch of high-quality Woodford Reserve bourbon. Each slice is moist, aromatic, and deeply comforting, with just enough bourbon warmth to elevate the flavor without overpowering it. Then crowned with a warm Bourbon Praline Pecan Sauce that adds a buttery, nutty finish and takes it completely over the top. Familiar at first bite, then unmistakably unforgettable.

These tea cakes are made from my great-grandmother’s recipe, the kind that lived in handwritten notes, memory, and muscle instinct. Simple ingredients. No shortcuts. Soft, lightly sweet, and gently crisp around the edges, just as they were meant to be. Nothing fancy. Nothing modern. Just tradition, passed down and baked the same way it always has been—because some things don’t need improving.