All of us “Graham girls” feel at ease entertaining; I guess because my mom taught us by osmosis. We each had our rotating roles in the kitchen. She taught us things like: if you’re baking, double the recipe and put the extra in the freezer, use fresh ingredients which was so easy in Lebanon, and you always have room for atleast two more at the dining or kitchen table!

My dear sister Christine who passed away several years ago, had a great recipe for strawberry shortcake that she adapted from our dad’s Scottish heritage, and our mother’s Southern legacy. This recipe is Southern because it uses a well-seasoned iron skillet, and it is Scottish because it includes a custard sauce over the fresh fruit. Yum to both!!!

For the cake, preheat the oven to 350. Melt a stick of butter (1 cup) in a large iron skillet. Mix the remaining ingredients together in a large bowl. Pour the melted butter from the skillet into the ingredients in the bowl and mix well. I use an electric mixer, but you can beat vigorously by hand at this stage. Pour the cake batter back into the skillet and bake for about 20 minutes or till an inserted tooth pick comes out clean. Slice like you would a pie and top with strawberries and custard sauce.

For the custard sauce, combine all ingredients in a heavy sauce pan and cook over medium heat stirring constantly till thickened. Let it cool and add 1 tsp of vanilla. Pour over the berries (you can use any kind or mixed) and cake.

What family recipes have you adapted ?