DESTINY “DESSY” CARPENTER (Waxahachie, Texas) shares that her Nana, LINDA LEDFORD PORTER, is proud to hail from the great state of North Carolina and a long line of precious, Christian ladies from Spruce Pine. And it’s those ladies from whom Linda’s learned so much. Linda recalls, “My granny (FLORENCE DELLINGER MCKINNEY) and Momma (FRANCES MCKINNEY LEDFORD) always made sure us kids were fed and made fresh cornbread and biscuits for every meal. They always had gardens and canned everything. I don’t think they even owned a cookbook, making everything from scratch.” Linda is a mother of four and a grandmother to six.
2 (16 ounce) boxes powdered sugar, plus extra for rolling dough
1 tablespoon vanilla extract
¼ cup whole milk, more if needed
1 cup peanut butter
1 In a large bowl mix together the powered sugar, vanilla, and milk. Pour out onto a powdered sugar–covered countertop and knead until nice and smooth, approximately 5 minutes.
2 Using a rolling pin covered in powdered sugar, roll the dough to a ¼-inch thickness. Spread with peanut butter; then roll up like a jelly roll. Cover with plastic wrap and refrigerate until firm, approximately 90 minutes.
3 When ready to serve, cut with a sharp knife into ¼- to ½-inch slices and enjoy! Store uneaten pieces in the refrigerator.
MAKES 2 POUNDS.