Archives and special collections as kitchen reference materials? Why not!
This past September, the staff of Buncombe County Special Collections went on a search through the historic cookbooks in our collection for recipes to try out and share. Here’s the “reading list” that inspired our potluck, and the recipes we shared.The Carolina Housewife by Sarah Rutledge (Columbia: University of South Carolina Press, 1979; facsimile of the edition published by edition published by W. R. Babcock, 1847)
Southern Appalachian Mountain Cookbook: Rare Time-Tested Recipes from the Blue Ridge and the Smoky Mountains by Ferne Shelton (High Point, NC: Hutcraft, )
Fresh Mint Punch (“Spring Branch Cooler”)
Good Victuals from the Mountains: Favorite Recipes of the Home Demonstration Club Women in Asheville (Asheville, NC: Inland Press, 1951)
Kitchen Witchery: A Book of Favorite Recipes Compiled by Buncombe County Medical Auxiliary of Asheville, NC (Shawnee Mission, KS : Circulation Service, )
The Queen of Appalachia CookBook (Asheville, NC: privately printed by Loula Roberts Platt, circa early 1900s)
Baked Rice and Tomatoes
The Skyland Post’s Ashe County Cook Book of 1938 (West Jefferson, NC: Skyland Post, 1938)
Old-Time Recipes of the Nu-Wray Inn (Burnsville, NC: Nu-Wray Inn, circa 1947)
Homemade Apple Preserves
Table Talk: Appalachian Meals and Memories (Pittsburgh: University of Pittsburgh Press, )
Click on the links above to read about some of our favorites (or come by the reading room to browse these and more cookbooks for your own inspiration!)
Title page image via University of South Carolina, South Caroliniana Library. (BCSC’s copy is a reproduction of the 1847 original.)
If you know BCSC Manager Katherine Cutshall, you know she spends a good amount of time researching and thinking about the period between the Revolutionary and Civil Wars, so she was excited to try some recipes from around that time. Katherine says:
The Carolina Housewife was first published in 1847 by Sarah Rutledge. Rutledge lived a life of privilege in coastal South Carolina. The Rutledge family were wealthy slave owners, meaning Sarah likely did not cook very much herself. However, the introduction to this cookbook indicates she had a genuine interest in the culinary arts. She must have spent hours in the kitchen alongside those laboring carefully observing and recording their recipes and perhaps cooking some herself.
Although she spent most of her life in Charleston, there is some evidence to suggest that Sarah Rutledge did, in fact, visit Buncombe County, including her recipe for “Alexander’s Cornbread.” By the time she began compiling her recipes, Asheville had become a vacation destination for wealthy Southerners like the Rutledge family. Charleston newspapers advertised accommodations like the Eagle Hotel and Warm Springs (now Hot Springs) Resort. It was common for these families to spend the summer season in the mountains.
One popular stop for travelers was Alexander’s Stand in the northwest part of Buncombe County. Finding this took me by surprise and I immediately wondered if this was “our” Alexander. The following recipe in the cookbook is “Saluda Cornbread” which lends some credibility to the idea that this recipe was one found in Buncombe County.
Take one pint of buttermilk, three eggs, and a teaspoon full of [baking soda]. Mix them well together, and add enough corn to make a thin batter. Drop it from a spoon on tin sheets, and bake.
Yep, that’s it! 18th and 19th century cookbooks weren’t big on details. There was no oven that could be preheated to a certain temperature, and doling out dry ingredients was most often done by feel rather than measuring cups.
Something I thought was special about this cornbread and further confirmed my guess that it originated from Alexander’s Stand, was the fact that it is made like drop biscuits rather than the traditional cake in a coast iron skillet. This cornbread is firm and chewy, not crumbly, and thus easily packed away for transport. Besides that, it was still tasty (albeit dry) on day four.
Lending even more credence to the idea that this recipe came from Buncombe County, there is a bill of sale recorded locally indicating a woman named Sarah Rutledge purchased a slave in Buncombe County. Although we can’t know for certain if that was the same woman, or if she ever set foot in Buncombe County, all of the evidence suggests it is well within the realm of possibility that Sarah collected this recipe locally.
Since I first made this cornbread, I’ve made it five or six other times. It’s officially my “go-to” cornbread.
“It’s just ham.”
I included ham because in the mid-19th century Buncombe County was practically made of pork. As livestock drovers made their way from the pastures of Tennessee and Kentucky, down the Buncombe Turnpike to markets further south, thousands of hogs passed through the region each year. The estate inventory of David Vance Jr., who operated a stand very much like Alexander’s, included hundreds of pounds of bacon, ham, and other pork products.
One dozen large green apples, boiled in as little water as possible, and passed through a fine hair sieve; when cold, sweeten to the taste, add the whites of two eggs well beaten, then beat the whole with a spoon until it is quite stiff.
When ready for the table, grate nutmeg over it. It must be eaten with cream.
What goes better with ham and cornbread than apples?
Apple harvest and pork processing are seasonal siblings in WNC. The apple harvest and “hog killing time” come along almost simultaneously in the fall of the year. Since apples were starting to come in, I decided my second recipe would be this apple-sauce-like concoction.
Although I (with the help of my dear husband!) used this fancy contraption to core and peel the apples, I didn’t feel too bad about straying into using modern technology. The apple corer, peeler, and slicer was invented in 1864! A fine instance of “if it ain’t broke, don’t fix it!”
I thought long and hard about not breaking out the hand mixer and instead opting for a whisk, but it was approaching bedtime, and I was tired.
Honestly, I can’t say this is one I’ll do again. It may have felt like a rather fancy dessert or side in 1847, but for me, it was basically whipped apple sauce. I didn’t think the texture even changed very much.
PS: If you’re interested in learning more about cooking and food in this period, go check out 18th century cooking on YouTube! It’s a great channel and so much fun to watch and follow along.
From Southern Appalachian Mountain Cookbook: Rare Time-Tested Recipes from the Blue Ridge and the Smoky Mountains by Ferne Shelton
Published in 1964 by Ferne Shelton, “this collection is dedicated to those early cooks and their descendants who handed down Eighteenth Century recipes to this day. It is hoped you, too, will find taste treats among them and recall other traditions which are still part of like in these Highlands.”
Chop and mash 1 cup mint leaves and stalks. Add ½ cup powdered sugar and juice of 2 lemons. Let stand 2 hours. Make a syrup of ½ cup sugar, 2 cups water, dices rind of 2 lemons, 6 sprigs mint and boil 10 minutes. Chill and add to crushed mint mixture and strain. Serve with 1 quart crushed ice and 2 bottles ginger ale. (Serves 4 to 6)
Staff member Catherine Amos quenched our thirst with this refreshing drink. She says:
This recipe appealed to the lemonade stand entrepreneur I was as a child—I was always determined to make it from scratch rather than the powder stuff, despite my Daddy trying to explain the economy of labor in squeezing lemons, and the costs of fresh fruit versus Country Time. A five dollar grocery run and an hour or two of squeezing lemons by hand earned me all of two dollars in the end.
I was prepared for the time and financial investment this time around, and the idea of packing an extra punch (no pun intended…) with mint was an interesting prospect as a mint julep lover. Why not combine them!
Waiting for things to cool and marinate made this recipe a bit more time consuming. I prepared the syrup and the mint mash the night before to give it extra time for the flavors to develop, then I combined the whole mixture the morning of. The recipe suggested serving with ginger ale, which I did provide, but I have a lower tolerance for sweets, so I also provided sparkling water as an option. I didn’t pre-mix with the soda so that folks could “choose their own adventure” in terms of sweetness level. It seemed to be a big hit! This would be great to serve as a super refreshing non-alcoholic option on a hot summer day.
From Good Victuals from the Mountains: Favorite Recipes of the Home Demonstration Club Women in Asheville
The beginning of “home demonstration clubs” in Buncombe County were girls’ tomato and canning clubs as far back as 1914, according to the book And That’s the Way It Was: 1920-1980, The 60-Year History of Extension Home Economics Work in North Carolina. Club members played important community roles, including setting up soup kitchens during the 1918 flu epidemic, educating homemakers about conserving food during the Depression, making cotton mattresses for the needy in the 1940s, and in 1951—publishing this cookbook of members’ most beloved recipes.
- 4 oz macaroni
- ¼ tsp salt
- 1 cup sweet milk
- 2 egg yolks
- ¾ lb cheese
- 1 ½ cup water
- pepper to taste
Cook macaroni in salted boiling water until tender. Drain and add milk and eggs, cheese and pepper. Salt to taste. Put in oven 350 degrees until brown on top.
This recipe comes from Mrs. W.C. Jackson, Jr., published 1951 in Good Victuals from the Mountains: Favorite Recipes of the Home Demonstration Club Women in Asheville. We’re pretty sure Mrs. W. C. Jackson is Marion Allere Jackson Jackson, who passed away in Arden in 2008. Mrs. Jackson worked for Buncombe County for ten years and for Henderson County as Assistant Clerk of Superior Court for twenty-six.
BCSC staff member Carissa prepared this dish. She says:
At first I thought I’d be making a regular baked macaroni and cheese casserole. Then I looked at it more closely and thought something looked off. No roux? No butter??? The earliest American macaroni and cheese recipes involve making a roux or bechamel (probably including the version that enslaved chef James Hemings prepared at Monticello, though his exact recipe does not survive).
Well, it turns out that while the terms are often used interchangeably, many consider “macaroni pie” to be a distinct dish, quite separate from the classic Southern macaroni & cheese casserole (and different still from Greek pastitsio or the many other variations around the world—after all, people have been combining pasta with cheese in various ways for a good long while).
For macaroni pie prepared like the recipe above, only milk and eggs are combined with the cheese and macaroni, resulting in a more solid, sliceable side rather than a gooey, scoopable hot dish. This style of macaroni pie is especially popular in the Caribbean, where it often includes onion and lots of spices, and may be served hot, cold, or room temperature.
For our potluck, I served up two versions—one with the straight up recipe above, all sharp cheddar, and the other a Trinidadian-inspired version with a blend of cheeses, jerk spices, and sauteed onions. It was interesting: sweeter than your usual macaroni and cheese, and really good!
From Kitchen Witchery: A Book of Favorite Recipes Compiled by Buncombe County Medical Auxiliary of Asheville, NC
Medical auxiliaries were organizations wherein doctor’s wives and other community members could organize and fundraise to support hospitals and other programs outside of the administration of the hospitals themselves. Like we have “Friends of the Library,” these women formed auxiliaries to volunteer their time and effort to fundraise for scholarships, orchestrate extracurricular programs, offer recruitment events for potential medical and nursing students, and more.
Apparently they also enjoyed sharing their knowledge of “Kitchen Witchery!”
In the foreword of the cookbook, the president of the auxiliary, Dolores Ann Steele writes:
“to the women of the Buncombe County Medical Auxiliary, another congratulatory note may be extended to them for their untiring efforts to give to our community. Their talents have been involved in creating ‘The Health Adventure,’ working for the Nature Center, Quality Forward, etc., etc., etc.
It is evident their credo is ‘I give to the world so the world will give to me.’ This cookbook is another way of sharing with you their knowledge of the culinary arts. They are reaching out once more.”
- 1 cup grits
- 1 tsp salt
- 4 tbsp butter
- 2 cups grated sharp cheese
- 2 eggs
- 1 cup milk
- 1 tbsp Worcestershire sauce
- 1 tbsp hot mustard
- 1 tbsp grated onion
Cook grits according to package directions. Add butter and cheese; mix well. Beat eggs slightly and add milk. Add eggs and milk to grits and seasonings. Pour into well buttered casserole. Bake about 1 hour at 350 degrees. Time of baking depends on depth of casserole.
This recipe was prepared by Catherine Amos:
Although raised by a Southern Momma, casseroles never held that much appeal to me—with one big exception: my Aunt Leigh Ann’s grits casserole. Being a true Appalachian Virginian woman, she keeps an iron grip on her recipes, insisting that “if I told you, you wouldn’t come visit me so I can make it for you!” While wholly untrue (because I’m convinced no matter what recipe she gave me, it would never taste quite like hers), I was curious to see if this Appalachian take on a Southern favorite would stack up to my Aunt Leigh Ann’s.
I stayed true to this recipe up until the very end: when I removed and saw the golden brown crust and smelled the richness of the butter and cheese, I knew I wanted to add an herbal touch. I topped the dish with a sprinkling of fresh thyme, and a few extra sprigs for a “fancy” finish.
I can’t say it beat my Aunt Leigh Ann’s, but I think it was an overall success! It made for a delicious (and surprisingly light) side dish to any hearty Southern meal, but it also kept beautifully in the fridge and provided me with quick hot breakfast all for the rest of the week. I would certainly make it again!
The Queen of Appalachia CookBook comes to us by way of Loula, or Lulu, Roberts Platt (1863-1934), a descendant of the Alexander family. She included the following dedication on the title page of her cookbook:
In memory of my Great-Grandmother Nancy Alexander, to whom the author of this book is indebted for her “Cooking Sense.”
In 1899, Loula became the manager of the Manor Albemarle Park, four years after her husband Charles M. Platt died. She would have been running the inn around the time she published her cookbook.
After running The Manor, Loula would go on to become a prominent figure in women’s suffrage and politics in Asheville and North Carolina, including running for the State Senate.
In 1914 Loula was one of the Asheville delegates sent to the state suffrage meeting and by 1915 she was the president of the N.C. Equal Suffrage League.
Seven years later, in 1922, Loula would enter the North Carolina Senate race as the first woman to run for that house. Two years earlier Lillian Exum Clement won her bid for a seat in the NC House of Representatives. While Loula’s bid was unsuccessful, she was a dominant female voice in the Democratic Party. She remained active in community and civic service until her death in 1934.
Butter a baking dish well and put a layer of cooked rice in the bottom of it, and over this arrange slices of peeled tomatoes; dot well with dripping or butter, season highly with pepper, celery salt, paprika and salt, then place another layer of rice on top, and so proceed until the dish is filled. Pour over half a cupful of canned tomato juice, sprinkle the top with grated cheese, and bake in a moderate oven for half an hour.
BCSC staff member Kathy Hill followed this recipe. Again, details are sparse—Kathy used butter and parmesan cheese and set the oven to 350°.
Kathy says: This is a simple dish to make and could easily be customized to your own tastes with different seasonings, vegetables, and cheeses.
The Skyland Post was a newspaper in West Jefferson, Ashe County from circa 1931 to 1988. The paper was started by Nancy Ruth Reeves, changed hands several times before it was merged with the Jefferson Times in 1988. According to the preface, The Skyland Post’s Ashe County Cook Book was the County’s first cookbook and contained “many original and favorite recipes submitted by Ashe County Homemakers in recent recipe contests.”
- 1 large can pineapple
- 1 box marshmallows
- ¼ lb. nutmeats or walnuts chopped or mixed
- 4 egg yolks
- 1 tbsp. prepared mustard
- 1 pinch salt
- 1 tbsp. Sugar
Scald ½ cup sweet milk and add to above and cook until thick. When cool, add ½ cup pineapple juice. Whip ½ cup thick cream and add to dressing, and mix with pineapple, marshmallows and nuts.
Let set in refrigerator, but do not freeze. Use as dessert or salad. Other fruits may be added if desired. Serves 16.
The above recipe, listed as having won the Belk’s Department Store Prize for salads, was submitted by Mrs. J.C. Gambill, West Jefferson. Effie Lowe Gambill was the wife of dentist Dr. J.C. Gambill, and mother to their 8 children. I imagine quick and easy recipes such as this one that could feed a crowd would have been a staple for the Gambill household.
I (Kathy again) picked this one out of curiosity about using mustard in the dressing mixture. I feel that it was more for added color than taste (thankfully) since you could not taste the mustard once everything was mixed. The tanginess of the mustard may also have served to balance out all the sweetness of the other ingredients. I did use Dijon mustard instead of yellow (prepared) mustard, since that is what I had on hand and could be why the taste of the mustard was not noticeable. This recipe can be cut in half for a smaller group and other fruits, such as mandarin oranges, would be a good substitute or add in.
The Nu-Wray Inn was built in 1833 by ginseng merchant Bacchus Smith in what was to become the center of Burnsville when Yancey County was first established. It is still functioning as a hotel today so it is considered North Carolina’s oldest continuously running hotel, although it is currently going through a complete historical renovation.
Many notable travelers and other guests have stayed at the Inn, including Thomas Wolfe when he was witness to a murder trial in Burnsville in 1929. Others include author O. Henry, actor Christopher Reeve, President Jimmy Carter, and Elvis Presley, who supposedly snuck into the kitchen late at night with a hankering for a peanut butter and banana sandwich. Throughout its many generations, the Nu-Wray has compiled quite a collection of traditional Southern recipes and published a cookbook in the 1940s.
Peel sweet apples. Cut into small pieces. Cover with sugar, and let stand all night. Remove fruit. Let liquid boil until it forms syrup. Drop fruit in, and let boil. Flavor with cloves. Seal in jars.
- Biscuit dough
Roll out biscuit dough as thin as pie crust. Cover with melted butter and sugar. Sprinkle powdered cinnamon over all. Fresh strawberries or any kind of preserves may be spread over this. Roll as for jelly roll, and slice in inch strips. Place in pan, and nearly cover with water. Bake in moderate oven until brown on top. Pieces of butter may be put on top just before placing in oven.
This addition to the potluck was prepared by BCSC staff member Jenny Bowen. She says:
In my neighborhood, there is an heirloom apple tree, which some old timers will call horse apples because “they are so ugly only the horses will eat them.” While the apples may not be conventionally lovely on the outside there is nothing like the flavor of a native WNC apple, which is sweeter than a typical granny smith green apple but still has enough tart that it makes a perfect baked apple in the autumn.
After I picked a bushel from our tree I followed the Nu-Wray Inn recipe to preserve them, then I went on to use the apple preserves in another recipe from the Nu-Wray Inn called Southern Stickies. I would equate these to a modern cinnamon roll but with fruit preserves included in the mix. While I cheated a bit using Pillsbury biscuit dough (considering I made my own apple preserves from hand-picked scratch I figured I owed myself this shortcut), if I cooked this again I would likely use homemade dough to get a thinner more flavorful bread. However, it worked just fine using the store-bought pre-made dough. This recipe also gave no times or temperatures for cooking, so I cooked it at 350 degrees for roughly 35-40 minutes until brown.
I was very glad to see that the library staff enjoyed this enough that I didn’t have any leftovers!
Table Talk: Appalachian Meals and Memories, published in 1995, is a wonderful compilation of original Appalachian recipes and personal histories. The author, Sidney Saylor Farr, interviewed people in Kentucky, Virginia, North Carolina, and Tennessee to document kitchen ways when people used wood stoves before the conveniences of microwaves and chain grocery stores.
Staff members Jenny and Carissa each made one recipe for the dessert table from Table Talk—vinegar taffy and peanut pie, respectively.
- 2 cups brown sugar
- Butter the size of an egg
- 1 cup of (white) vinegar
Boil all together until thick. Test by dropping a spoon in cold water. If it crisps immediately it is done. Pour into buttered tins. Mark with back of knife in little squares when half cold. (I separated them by hand and wrapped them in parchment paper so they could easily be shared.)
This recipe comes from Lelia Duckworth “Granny Duck” of Morganton, NC. She was born in 1891 in WNC and remained in Burke County until her death in 1989. Her stories included walking to school two miles each way from November through March, as there was no school during the planting and harvest seasons. She was also a yarb woman, or someone who practiced a bit of Granny magic with herbs and superstitions to cure ailments. For example:
- If you have the mumps, get six corn cobs out of the hog pen, get some paper, and put the cobs in a tin or galvanized bucket. Set the paper and cobs on fire, have the afflicted hunker down over the smoking bucket with a woman’s skirt or blanket tucked over them, and they will be cured by morning.
- To cure her mother’s tuberculosis the doctor prescribed that she drink a pint of corn liquor every day for six months. After that her mother quit, never to drink again–and went on to live to be 87 years old!
- Drink ginger tea every night to prevent colds and cases of the flu, a spot of moonshine is optional.
While we’re not sure about these medicinal aids, she did know a few things about cooking. Some suggestions she offers that we will be sure to try out:
- Add a spoonful of vinegar to your water when cooking tough beef and it will become tender.
- To keep spaghetti sauce from popping out over your stove rub a chunk of butter all the way around your pan and keep the sauce on medium-low.
- Supposedly, to take gas out of cooked beans, lay a piece of bread on top of your beans and leave it there for a short spell, then throw the bread away.
I (Jenny) had previously never heard of vinegar taffy but seeing how simple it sounded I figured it would be worth a try. The most difficult part is that when people used wood stoves the cooking times and heat fluctuated; thus time and temperature are often omitted in these recipes, so you really need to keep an eye on your cooking.
With the vinegar taffy, it took almost an hour to boil out the vinegar to get it to the right consistency. One also must pay attention to its cooling because if you don’t separate the taffy into pieces before it cools completely you’ll end up with a hard solid pan of cooked sugar, as this turns into more of a hard candy than a traditional taffy. The flavor was good and the vinegar didn’t leave a taste. If I were to try this recipe again, I would likely incorporate honey and herbs to essentially make my own cough drops or throat lozenges as that is what they most reminded me.
- 20 Ritz crackers
- ½ cup sugar
- ¾ cup chopped roasted peanuts
- 3 egg whites beaten stiff
- ¼ tsp cream of tartar
- ½ cup sugar
- 1 tsp vanilla
Mix cracker crumbs w/ sugar and peanuts. Beat egg white until stiff, then add cream of tartar, sugar, and vanilla. Fold cracker mixture into egg white mixture. Pour into greased pie tin and bake at 350 for 20 min. Let cool then top with whipped cream and grated bitter chocolate. Refrigerate, best served 3-4 hours later.
Another contributor to Table Talk, Jane Ellen Stephenson, reported that this peanut pie recipe was “given to me thirty years ago by a friend, Barbara Smith, in Asheville, NC. We used to eat it at her house on New Year’s Eve. It is easy and different.”
Stephenson was born 1938 in Banner Elk, NC and taught at Lee Edwards High School in Asheville before moving to Berea, Kentucky. Her Asheville friend might be the Barbara Smith of Arden, NC who received a Juliette Gordon Low Lifetime Achievement Award last year—a Girl Scout since 1938!
Versions of pies made using crackers have been around for quite some time. A similar recipe, “mock apple pie,” using syrup-covered crackers as a filling (think—apple pie but literally swapping out apple slices for crackers) has been around since at least the 1850s and became especially popular during the Great Depression thanks to Ritz crackers, which hit shelves in 1934.
But this version, with peanuts and crackers folded into a meringue, is apparently a true NC original. Pretty much the exact recipe I (Carissa) followed was given out by Janie Blanchard (later Tomaselli), owner of Blanchard’s Restaurant in Lumberton, NC, to her customers in the 1950s.
Can confirm that this was delightfully easy to whip up. It sat in the fridge for a little longer than the recipe suggests, but it was still delicious by the time it was served (and besides, with enough whipped cream on top you can forgive any fault!)
Will any of these recipes make their way to your holiday table? Are there other recipes, cookbooks, or ingredients that you think of as quintessentially local?
Let us know in the comments!
Bon appétit and happy holidays from the entire BCSC team,
Katherine, Kathy, Catherine, Carissa, and Jenny
 Buncombe County Register of Deeds, Bills of Sale.
 David Vance estate.
 The closest recipes for the mac-and-cheese served at Monticello are probably found in Fowler, Damon Lee, ed. Dining at Monticello: In Good Taste and Abundance. Charlottesville: Thomas Jefferson Foundation, 2005. (See p. 102 for an adapted version of Jefferson’s “Nouilly à maccaroni” recipe, and pp. 144-45 for a discussion of Jefferson’s macaroni mould and a recipe for “Baked Macaroni with Cheese.”) and Randolph, Mary. The Virginia Housewife. Baltimore: Plaskitt, Fite & Co., 1838. See page 84. Mary Randolph’s recipe includes dressing the macaroni with cheese. From “Further Sources” in “Macaroni,” Thomas Jefferson Encyclopedia. https://www.monticello.org/research-education/thomas-jefferson-encyclopedia/macaroni/
 “About The Skyland post. [volume] (West Jefferson, N.C.) 193?-1988
West Jefferson, N.C. (193?-1988).” https://chroniclingamerica.loc.gov/lccn/sn92073203/
 Wright, Mrs. P.G. “Preface,” The Skyland Post’s Ashe County Cook Book, 1938.
 McDowell, Bonnie. “History of Mock Apple Pie,” Quaint Cooking, July 17, 2019. https://quaintcooking.com/2019/07/17/history-of-mock-apple-pie/
 Bigelow, Scott, “Peanut Pie Has Roots in Lumberton,” The Robesonian, January 31, 2020. https://www.robesonian.com/features/131436/peanut-pie-has-roots-in-lumberton & Laperruque, Emma, “Legendary & Landmark Pies of North Carolina: Peanut Pie,” Our State, February 27, 2018. https://www.ourstate.com/peanut-pie/