If you've read even a few of my cooking columns over the years, it's not hard to see that my personal cooking style is so firmly reflected in my Mississippi roots. Family and friends, church socials, my mom and others all contributed to the way I behave in the kitchen.

But, no one's influence was greater than that of my grandmother, Ruby Poindexter Strickland. Granny's kitchen was the place I most wanted to be and her culinary abilities were the ones I most wanted to emulate.

Granny passed away on a chilly winter day this past January, just days after our family celebrated the holidays. This will be our first Mother's Day without this incredible, strong, amazing Southern woman.

When my family all gathered last January, we were comforted by our memories. We sat around the familiar table in her tiny kitchen, sharing stories and remembering with fondness the legacy my grandparents had provided.

Our thoughts quickly turned to food - the kind of hearty, practical comforts my grandmother so lovingly prepared. We all had our favorites.

My granny and me

Her coconut cake was a familiar birthday request, made even more special by its checkerboard interior (I always requested pink and white). Peach and egg custard was born out of her own culinary creativity with its rich custard filling and tart dried peach layer. No one could even come close to replicating her green beans or biscuits or hushpuppies or banana pudding. And, her rolls! She was known all over the Farmington, Mississippi, community for those pillows of fluffy perfection.

My grandmother never roasted a prime rib. In fact, for decades of her life, even hamburger was a luxury. She never served wine with dinner, but her iced tea cooled those sweltering Mississippi summer days. Granny never dined at a fancy restaurant, but her table was always filled with a bounty of vegetables from the garden.

My granny's life was simple, practical and full of love. She showed us how to cook. She taught us how to live. And, for that, I am eternally grateful.

Happy Mother's Day and happy eating!
          Ruby       Strickland's
  Homemade                 Yeast       Rolls
1 pkg. dry yeast
1 C. hot water
1/3 C. sugar
1/3 C. Crisco
1 tsp. salt
1 egg, beaten well
2 1/2 C. all purpose flour

Mix ingredients together. Work in flour in small amounts. Consistency should be like biscuit dough. Place in large greased bowl. Let rise 2 hours. Punch down and refrigerate. Roll dough to one-half inch thickness. Cut dough in circles with a biscuit cutter or roll into 1- inch balls and place three balls in each muffin tin. Let rise two hours in a warm place. Bake at 400 degrees until 12 minutes or until golden brown.
  Granny's             Coconut             Cake
1 butter recipe cake mix (she used
Duncan Hines)
4 eggs
1 C. sour cream
1/3 C. vegetable oil
1/4 C. water
1/4 C. sugar

Combine all ingredients and bake according to package directions for either a layer cake or 9x13.
Icing
8 oz. cream cheese
1 C. powdered sugar
1 8-oz. cool whip
12 oz. frozen coconut

Mix first three ingredients. Spread on cake and sprinkle with coconut. This freezes well.