I hadn’t seen Hilton Head Islander Ede Olson for a long time before we recently re-connected at a 90th birthday celebration for our mutual friend, Ellie Bollin, also of Hilton Head Island. During the course of our conversation, Ede began to tell me of her years-long quest to locate her mother, Frances A. Cunningham Stepp’s, recipe for blueberry pudding, which she served by the spoonful to her four children. Estimating the dates when I thought Ede’s mother might have been making the pudding for her family (later confirmed to be sometime in the mid-1940’s), I began searching through my vintage cookbook collection, and lo and behold, there it was – a recipe for Steamed Blueberry Pudding, much as Ede described, in a 1934 edition of the “The Boston Cooking-School Cook Book,” by Fannie Merritt Farmer. The recipe also appeared in my almost-falling-apart 1923 edition. So, just in time for blueberry season, Ede and members of her family, including nephew Scott Stepp, of Douglassville, Pa., finally had Mrs. Stepp’s long-lost recipe for blueberry pudding. I was thrilled for Ede and for myself, as I found another use for my Wear-Ever two-piece (#110) mold. Like Ede, Callie’s Charleston Biscuit founder Carrie Morey also reveres her mother Callie White’s recipes – especially for her biscuits. Callie’s biscuits, in fact, is what fed Carrie’s desire to found Callie’s Charleston Biscuits, in 2005, and make her mother’s biscuits “accessible across the country.” For those of you who have eagerly awaited the release of Morey’s new cookbook, “Callie’s Biscuits & Southern Traditions: Heirloom Recipes from Our Family Kitchen,” you’ll be happy to know the book is due for release this October. Frequent recipe contributor Caroline Kennedy, of Bluffton, recently won a Callie’s Charleston Biscuits recipe contest for her Lime-Blueberry Tiramisu. (Caroline’s recipe follows.) Having compiled and edited a cookbook honoring her own mother, “Recipes from a Mother’s Heart: In loving of Iris Iona Sullivan Bain, Mother, Friend and Amazing Cook,” Caroline, too, treasures recipes that come from mom. For further information about Callie’s Charleston Biscuits, including purchase information for their line of products and how to pre-order a copy of Carrie’s cookbook, visit the company’s website at www.calliesbiscuits.com.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.