At 93, Holley still loves to cook

Bobbie Holley embodies the essence of Southern cooking at 93 years old. As she approaches her 94th birthday in April, she continues to charm taste buds with her cooking skills honed through a lifetime of dedication to her family, particularly in the kitchen.

"I made a sour cream pound cake yesterday and made gumbo, so I guess I’m doing pretty good," she said with a laugh. “As long as God gives me strength, cooking is what I’m going to do.”

Holley was raised out in the country in the Bloomo community, learning to cook from her mother and mother-in-law, but said she really started cooking when she got married.

"I was a young bride, and I just learned to cook," she said. "I love to cook."

Married first to the late Vester Irons for 35 years and later to the late John Holley for 28 years, she shared her passion for cooking with her family and friends. Through her three children, three stepchildren, eight grandchildren, and nine great-grandchildren, Holley's kitchen has remained a hub of love and laughter.

Over the years she has proudly passed down her skills to her children and grandchildren. She taught her grandson, Trent, how to make homemade biscuits and cornbread, ensuring her cooking lives on for generations.

Beyond the kitchen, Holley worked as a part-time manager and treasurer at Wells Lamont alongside her husband, Vester. Later in life, she spent 15 years at The Citizens Bank, before she retired. 

Vester was a big fish fryer and quail hunter, leaving Bobbie to prepare the quail dinners. Notably, they were both featured as Cook of the Week in the sixties. 

“I would cook the quails, string bean casserole, creamed potatoes, green salad, homemade rolls, and caramel pies,” she said. 

Holley says she was known for taking her good chicken and dressing to First Methodist Church during the holidays when she was able, and after she retired, she started baking fresh cakes for everybody.

“That was my pin money as I like to call it,” she said. 

Her family’s favorite dish she makes is fried chicken, creamed potatoes, and butterbeans, representing “country living” as she says. 

Holley also has an extensive collection of recipes, both in cookbooks and some of her own stored in her memory. Her cooking truly knows no bounds. 

As her birthday approaches next month, Holley looks forward to a well-deserved break, with her family planning to treat her to a meal out. 

“I love good food and love to go out to eat,” she said. “I love to be served good.”

Holley’s family includes children: Patti Rickles, Kay Duett (Stuart), and the late Barry Irons (Betty). Her stepchildren are Guy Holley, Pam Fulton, and Merle Coats. Her grandchildren are Trent Rickles, Jamie Rickles, Erika Gray (Jim), Tara Yates, Ty Duett, Dan Irons, Jenny Irons, and Mary Margaret Massey. Her great-grandchildren are John Henry Rickles, Kate Massey, McKay Morrow, James William Gray, Abby Yates, Gully Yates, Addy Hobor, Lillian Hobor, and Savannah Irons. 

CHICKEN AND 

DRESSING

1 large pan of cornbread

3 homemade biscuits or 3 or 4 slices of bread

3 or 4 chicken cooked breasts (keep chicken broth)

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 large onion

1-2 stalks of celery

5 eggs (beat eggs real good)

Black pepper (as much as you like)

Combine cornbread and sliced bread in blender. Saute onions and celery in 1 stick of margarine. Combine cornbread/sliced bread with all ingredients including chicken broth (save some broth for the top). Pour dressing in large pan. Pour leftover broth on top so that it is soppy. Bake in oven on 325 degrees for about an hour. If it starts to brown, cover with foil.

Cornbread for dressing:

2 cups self-rising flour cornmeal 

1 tablespoon of sugar

¼ cup flour

2 eggs

½ cup milk

½ cup of margarine

A little over a cup of buttermilk

Bake at 450 degrees until brown.

PETER PAUL MOUND CAKE

1 cup plain flour

2 cups sugar

1 cup milk

2 tsp. vanilla

1 cup self-rising flour

1 cup shortening

5 eggs

Frosting:

2 cups sugar

1 stick butter

1 small can Pet milk

2-3 T. cocoa

Cream sugar and shortening. Beat in eggs, one at a time. Sift the tow flours together and add alternately with milk. Stir with vanilla. Bake in 3 (9-inch) pans for 30 to 35 minutes at 350 degrees. Frosting: Cook all over medium heat, stirring constantly until thick. Frost cake. 

Lemon-Sour Cream Cake 

1 cup butter

2 ¾ cups sugar

6 eggs

3 cups flour

½ teaspoon salt

¼ teaspoon soda

1 cup sour cream

2 teaspoons lemon extract

Preheat oven to 350 degrees. Mix butter and sugar thoroughly in mixer. Add one egg at a time with a little flour, beating carefully. Add other ingredients. Blend in sour cream with lemon extract. Bake in greased and floured tube pan for 1 hour. 

n Know someone who should be featured as Cook of the Week? Nominate them by emailing the Democrat at jace@neshobademocrat.com.