Cumberland enjoys Southern staples

Jonee Cumberland learned her way around the kitchen from her grandmother, the late Cassie Brantley, who was known for cooking a big Sunday lunch, complete with dessert and plenty of good food.

“I always loved watching her cook,” Cumberland said. “My mama cooks a lot, too, and probably taught me the most.”

Cumberland said that her mother taught her to make Southern staples like cornbread and biscuits, though she’s still working on perfecting her biscuit recipe. Over time, she also picked up how to make casseroles and cakes.

She is married to Trent Cumberland, and together they have two children, nine-year-old Azie Kate and six-year-old Tripp. Cumberland works part-time as a nurse at Neshoba General. She and her family are all active members of Sardis Baptist Church.

Cumberland said she loves to bake cakes, cookies, and pies and also enjoys cooking roast. While her husband takes over the grill, she prepares the sides, making it a team effort in the kitchen.

Her kids, she says, love typical kid-friendly foods like tacos and spaghetti, but they also can’t get enough of her brownies. Her roast, however, receives the most compliments, especially from her church family.

“I love trying new recipes and looking through cookbooks to find something good,” Cumberland said. “I just tried a new apple cake recipe today, and it turned out really well.”

Cumberland said that her husband gifted her a KitchenAid stand mixer last holiday season, a tool she now uses regularly for her cakes and other desserts.

Her advice to aspiring cooks is to learn from grandparents or parents if you can, take the time to explore cookbooks, and to just give it a try until it turns out right.

Beyond cooking, Cumberland enjoys riding side-by-sides and cheering on her children at their baseball and volleyball games. For her, the best part of cooking is seeing the smiles and enjoyment it brings to everyone at the table.

FRESH APPLE CAKE

¾ cups Wesson oil

2 cups sugar

2 large eggs, beaten

3 tsp. vanilla

3 cups flour

1 ½ tsp. baking soda

1 tsp. salt

½ tsp. ground cinnamon

1 cup walnuts coarsely chopped

3 generous cups apples coarsely chopped, fresh/unpeeled and uncooked

Bundt or tube pan & wax paper

Preheat oven to 350° F. In a large mixing bowl combine the first 4 ingredients. Stir by hand until smooth. Sift together the soda, salt, and flour.

Add the sifted mixture to the wet ingredients (the batter comes together like a dough-stiff and dry in this step-than a regular cake batter). Beat by hand 200 strokes.

Fold in the nuts and apples (the apples should almost immediately start adding moisture to the dough, relaxing it and making it more “wet.” However, the batter will still be thick and chunky).

Cut strips of wax paper and line the bottom of the tube pan. Turn the cake batter into the tube pan. Bake for one hour. Let cool on a wire rack. Use the wax paper to help lift the cake from the pan.

FRENCH TOAST CASSEROLE

12-14 cups French bread

8 large eggs

2 cups 2% milk

2 tsp. vanilla extract

1 tsp. cinnamon

2/3 cup brown sugar

1 cup strawberries sliced

½ cup blueberries

1-2 tbsp. powdered sugar

Maple syrup as much as you want

Grease a 9"x13" casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to ~3/4)

In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole.

Slice strawberries. Top casserole with strawberries and blueberries. Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight.

Pre-heat oven to 350 degrees F. Bake for 35-50 minutes. Check at the 35-minute mark, and if it is not done bake for longer. Sprinkle with powdered sugar. Serve with maple syrup and enjoy!

CHRISTMAS PECAN LOG

1 (12-ounce) package vanilla wafer cookies, crushed

2 cups chopped pecans

2 cups raisins

1 ½ cup mini marshmallows

1 (6-ounce) jar maraschino cherries, drained and chopped

1 (14-ounce) can sweetened condensed milk

¼ cup confectioners' sugar

In a bowl, combine all ingredients except confectioners' sugar; mix well. Form mixture into 4 equal-size logs.

Place confectioners' sugar in a shallow dish and roll logs in sugar, coating completely. Wrap each log in plastic wrap and chill for at least 4 hours, or until firm. Slice just before serving.