Carothers loves to make meals from scratch
Connie Carothers loves to cook, and she often cooks for events at Mt. Ary Missionary Baptist Church, where she has been a lifelong member and sings in the choir.
She also enjoys cooking small dinners on occasion and sometimes bakes cakes for her coworkers at Neshoba Central Elementary School, where she has worked as a teacher’s assistant for 28 years.
Carothers said she has always enjoyed cooking. When she was younger, she would help her mother, Ever Lee Burnside, in the kitchen. Burnside loved to cook and bake as well.
Carothers said her mother would always say, “Bonnie was 12 years old preparing full-course meals and baking cakes from scratch.”
Carothers said she loved sitting with her mother in the kitchen so she could watch her and learn for herself how to cook like her mother.
“My mother was an excellent cook, and so I learned a lot from her,” Carothers said.
Carothers’ love for cooking inspired her to explore her passion and do other things involving cooking and baking.
Carothers grew up in the Stallo community and has been married to Jeffery Carothers for 39 years. They have three children, Shumecka, Jeffrail and Aleaya. They also have three grandchildren Cameron, Kaisen and Leyton.
Carothers also serves as the clerk and financial secretary at Mt. Ary Missionary Baptist Church.
CARAMEL CAKE
Ingredients:
2 Cups sugar
3 Cups flour
4 Large eggs
1 ½ Cup butter (3 sticks)
1 Cup buttermilk milk
1 Tablespoon vanilla flavor
1/2 Teaspoon soda
Directions:
Cream butter, add sugar blend well. Add eggs one at a time blend together well after each egg. Mix 1 teaspoon soda in the flour stir well. Alternate flour and milk to the mixture. Add vanilla. Bake at 350 for 25 minutes. Spray pan. Make 3 layers.
CARAMEL ICING
Ingredients:
2 Cups sugar
½ Pint whipping cream
1 Stick butter
1 Teaspoon flavor
Directions:
In a large heavy-duty boiler, combine 2 cups of sugar and one cup of whipping cream, let come to a boil. While coming to a boil. In a heavy-duty iron skillet, brown a ½ cup of sugar. After browning, pour this into the heavy-duty boiler and let it boil for three minutes. (Turn off the stove) add 1 stick of butter and 1 teaspoon of Vanilla and stir. Set aside until it cools a little bit, then whip until thick. Spread on cake. Enjoy!
GROUND BEEF
CASSEROLE
Ingredients:
1 8 oz Uncooked macaroni
1 1b. Pound ground beef
1 Large bell pepper chopped
1 Large onion chopped
1 Can of Rotel do not drain
1 Pack of shredded Velveeta cheese
1 Pack of Sharp cheese
1 Can cream of chicken soup
1 can cream mushroom soup
Salt and pepper to taste
Directions:
Cook macaroni as directed on the package drain. In a large skillet, brown ground beef, onions, bell pepper: drain. Combine all other ingredients together stir well. Pour into a 2-quart dish. Add 1 pack of sharp cheese on top. Cook on 350 for 40 minutes.
COFFEE PIE
Ingredients:
1 Can eagle brand milk
1 Graham cracker crust
2 Teaspoon of coffee
1 Cup of pecans
1 Cool whip
Directions:
Boil Eagle brand milk on the stove for three hours in a large double boiler. Make sure the whole three hours it remains covered with water. After, take out of the boiler, let cool. Break up pecans and put them in the bottom of the graham cracker crust. Combine your milk and 2 teaspoons of coffee together. Stir well. Pour mixture into the pie crust over the pecans and top with Cool Whip. Let chill for several hours. Make a cup of coffee, no milk or creamers. One container of cool whip will make 2 pies. Use
½ containers. 1 can of eagle brand milk per pie. Make each pie separate. You cannot combine them together.
BLUEBERRY POUND CAKE WITH LEMON GLAZE
Directions:
3 Sticks of butter
2 1/2 Cup of sugar
5 Large eggs
3 Cups of Cake Flour
1 Teaspoon baking Powder
1 Teaspoon vanilla flavor
2 Cup of blueberries
Ingredients:
Preheat oven to 325 degrees, Wash and dry blueberries. In a large zip lock bag, combine blueberries and ¼ cup of flour to coat them, mix well set aside. In a large mixing bowl, cream butter, sugar add eggs one at a time blend well. Add flour alternate with Buttermilk. Beat well. Add vanilla extract and blend well. With a spatula, fold in coated blueberries. Bake for 1 1/2 hours.
LEMON GLAZE
Ingredients:
Powder Sugar
Lemon Juice
Zest from lemon
Directions:
In a small bowl, combine confectioner sugar, lemon zest and lemon juice. As necessary to make a thick pourable glaze. Spoon the glaze over the top of the cake, letting it drip down the sides.