Sweet Auburn Desserts: Atlanta's "Little Bakery That Could"
By Sonya Jones
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About this ebook
“The bakery has made Atlanta a happier place for 14 years . . . Chef Sonya is spreading her good-eating-gospel to kitchens throughout the world.” —A Is for Atlanta
Heritage baking is alive in the Sweet Auburn district of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.” Honored in 2008 by Ebony’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African American baking.
From raspberry cream pie to red velvet layer cakes, Chef Jones shares her coveted recipes in this lusciously photographed cookbook. The collection consists of such treats as sweet potato cheesecake—the choice of former President Bill Clinton—the naked hummingbird muffin, peanut butter pound cake, and blackberry jam jellyroll cake, among many more. With her knack for upgrading simple southern staples and into gourmet delicacies, Chef Jones provides readers with the ultimate indulgence.
“I stopped at the Sweet Auburn Bread Company and met the owner, Sonya Jones, who once made her sweet potato cheesecake for President Clinton. On this day, she made it for me. Bill and I are two of the luckiest people in the world.” —Rachael Ray, Where
“A good sweet potato never goes out of style. No one knows this better than Atlanta chef Sonya Jones.” —Georgia Living
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Sweet Auburn Desserts - Sonya Jones
Copyright © 2011
By Sonya Jones
All rights reserved
The word Pelican
and the depiction of a pelican are trademarks of Pelican Publishing Company, Inc., and are registered in the U.S. Patent and Trademark Office.
Produced by Pinafore Press
Food stylist: Annette Joseph
Editor: Sarah Jones
Indexer: Sara LeVere
Historic photos, pages 11, 13, 1-17, and 19, courtesy Ann States Photograph Collection, Archives Division, Auburn Avenue Research Library on African American Culture and History, Atlanta-Fulton Public Library Stystem
Sue Ross, City of Atlanta Photographer, pages 20, 22
ISBN 978-1-45561-478-3(paper); 9781455618651(ebook)
Printed in Singapore
Published by Pelican Publishing Company, Inc.
1000 Burmaster Street, Gretna, Louisiana 70053
Dedicated to the memory of my mother Catherine Thomas Johnson
Thanks for sharing your cherished memories And igniting my lifelong passion.
Table of Contents
Introduction
Pies
Coconut cream pie
Buttermilk lemon chess pie
Old-fashioned egg custard pie
Southern pecan pie
Pie pastry dough
Double crust pie pastry dough
Strawberry-rhubarb pie
Chocolate buttermilk pie
Sweet potato custard pie
Lemon ice box pie
Chocolate mud pie
Apple cider pie
Chocolate mocha pie
Lemon meringue pie
Poundcakes
Old-fashioned buttermilk poundcake
7Up poundcake
Cream cheese poundcake
Chocolate buttermilk poundcake
Sweet potato poundcake with molasses glaze
Fresh apple poundcake
Brown sugar poundcake
Sour cream poundcake with lemon glaze
Rich’s rum poundcake
Old-fashioned pork cake
Old-fashioned poundcake with brandied apricot glaze
Classic southern chocolate poundcake
Stack Cakes & Jelly Rolls
Dried apple stack cake
Peach butter stack cake
Strawberry jam stack cake
Blueberry jam jelly roll
Chocolate orange marmalade jelly cake
Blackberry jam with black walnut jelly roll
Double chocolate jelly roll
Damson plum sugar ’n spice jelly roll
Chocolate jelly roll with coconut-pecan filling
Puddings & Cobblers
Cinnamon raisin bread pudding
Banana pudding
Stirred pudding
Rhubarb crisps
Rice pudding
Apple roly poly
Fresh peach cobbler
Granny smith apple cobbler
Tart cherry cobbler
Old-fashioned blackberry cobbler
Layered sweet potato cobbler
Cheesecakes & Layer Cakes
Sweet potato cheesecake
Mississippi mud cheesecake
Buttermilk vanilla cheesecake
Southern red velvet cake
Lemon cheese layer cake
Italian cream cake
Caramel cake
Carrot cake
Hummingbird cake
German chocolate cake
Cooked chocolate layer cake
Lane cake
Pineapple upside-down layer cake
Cookies, Muffins, & Quick Breads
Southern tea cakes
Peanut butter cookies
Chocolate chip cookies
Chocolate bourbon pecan bars
Chocolate fudge brownies with walnuts
Oatmeal raisin cookies
Molasses sugar cookies
Buttery shortbread
Sezarec tassies
Bourbon balls
Sweet potato ’n molasses muffins
Naked hummingbird muffins
Ginger pear muffins
Spiced apricot jam muffins
Blueberry muffins
Caramel banana nut muffins
Blackberry muffins
Fig preserve snack cake
Whole wheat apple muffins
Craisin bran muffins
Strawberry-rhubarb muffins
Buttermilk cornbread muffins
Sweet potato angel biscuits
Grandma Ella’s pure cane syrup sweet bread
Caramel cornbread
Cast-iron skillet cornbread
Hot water gingerbread
Sweet cream biscuits
Buttermilk cathead biscuits
Jams, Jellies, Butters, & Sauces
Blackberry jam
Fig preserves
Fig butter
Damson plum preserves
Apricot jam
Peach butter
Strawberry jam
Orange marmalade
Apple jelly
Sweet potato butter
Blueberry jam
Brandied apricot glaze
Molasses glaze
Lemon glaze
Chocolate glaze
Whiskey butter sauce
Buttered rum sauce
Tart ’n tangy lemon sauce
Divine caramel sauce
Nutmeg sauce
Acknowledgments
Introduction
I was born and raised in Atlanta, Georgia, and I guess you could say that where I am today as a chef is a combination of my upbringing in this great city and the summers that my family spent on our 200-plus-acre family farm in Florida where my mother was raised. I grew up eating fresh food, meat, and vegetables, all grown on the farm—everything farm-fresh.
I remember watching my grandmother butchering chickens and slopping hogs. I watched her take the food to the kitchen and prepare it, and I tasted the wonderful recipes that came from her sure hands. Everything that she used in the kitchen came from the farmyard—eggs, pecans, milk, meat—all simple and fresh. We even had goat’s milk.
Our best dessert recipes were saved for big family reunions in the summer when the whole family was at the farm. I was the second youngest of eleven kids so with all the other aunts, uncles, and cousins there in the summer, you can imagine the crowd we had around a table! It seemed like we baked from sunup to sundown, but us kids always had a good dessert with a meal and a batch of tasty cookies in the kitchen to snack on.
When my parents married and moved to Atlanta, my mother tried to hang onto her farm upbringing. She planted fig and peach trees, blackberries, and plums—all still there today—and this way she was able to duplicate the feel of that childhood farm right here in the city. Our house in southwest Atlanta had a little land attached, and we kept a large kitchen garden—and a mule to plow it! Mind you, this land is just ten minutes from my storefront in downtown Atlanta. We lived in the city, but it felt like a farm and we ate well because of it.
I have been blessed with having good things to eat all my life. As a child, I didn’t think of the food we cooked as soul food
, it was just fresh food to us. There was no difference to us between Southern food and traditional African American dishes. The first I learned to cook was by watching my mother and grandmother fix things. From the time I was about four—old enough to sit and hold a bowl in my lap—I was shelling peas by the bushel, and shucking corn. I loved doing these simple preparations, then watching the women prepare the dishes, and I emulated what I saw them doing in the kitchen.
When I was still little, about ten years old, my mother started a little cafe in our neighborhood called Cat’s Corner. It was next door to our house, on the corner of Martin Luther King and Wilson Avenue. People could pick up a few grocery items, or get a hot dog or a hamburger to go. She also fixed fresh daily meals like oxtail stew, pig-ear sandwiches, or pig’s feet, and always offered sweet potato pie and cornbread to go with it. I always wondered why people came to buy this simple food from us when surely they could make their own at home? It was an odd thing to me, but I think my mother’s food was so good that her reputation as a cook became well known in our little circle of neighborhood folk.
Even at the age of ten, I assisted her in preparing the food we sold. She was my teacher, my inspiration, and my role model, and that’s why I’ve dedicated this book to her memory. When she passed on earlier this year, people from our neighborhood reminded me of those days of her little cafe and told me they didn’t know what they would have done without her food when they were growing up, it was so good.
____________________________
Fast-forward to my education. I attended the University of Georgia to study fashion merchandising. I had worked in the kitchen for so long that I thought I might want to do something different, so I looked toward a retail career. I quickly realized that working nights and weekends didn’t really sit well with me, and I didn’t have the patience to spend decades working my way up to a management position. When I went home in my spare time, I always baked. Being from a large family had taught me that if I wanted to get my fair share of dessert, the surest way to do that was to make it myself. I had a keen interest in cooking that most of my siblings did not, so I was always assured of dessert!
My mind and heart kept coming