What’s Cooking Cooking is family tradition
By Catherine Hunter Te Roberson family has a tradi-
tion of fine cooks in the Leicester area. Crystal Roberson Ball has won many prizes for her baking and her father, Steve Roberson, is busy nearly every weekend cook- ing for area events. “I started cooking when I was
knee high to a grasshopper,” Ball said. “My Nanny, my Grandmam- ma, my Momma and my Mema taught me.” Ball’s voice choked with tears as
she remembered sitting in a chair next to three generations of family cooks. “I can’t talk about it without cry-
ing,” she said. “Tose were some really good times.” Ball said desserts were her favor-
ites to bake and has won first or sec- ond prize in 4H competitions and state and county fairs whenever she entered. She said everyone loves her black walnut chocolate pound cake and her silver star cookies. “Christmas is the big time for
cooking,” said Ball, who gives her special cookies and cakes as gifts. Ball also helps her father when-
ever he cooks for area benefits, wed- dings, anniversaries or firehouses.
She is also a talented photographer and has numerous photos of her father cooking at area community centers including Leicester, Sandy Mush, Newfound and most of the churches. Roberson said he started cook-
ing in the 1970s because he really enjoyed it. He also volunteers at West Buncombe Fire Department and often cooks for fire department events. Other venues include wed- dings, anniversaries, Lions Club events and landmark birthdays and events in Mars Hill, Marshall and Wolf Laurel. Roberson rarely gets paid and
does the cooking because he loves it. His favorite is barbecue beef, though he also cooks pork, roast beef, chicken, beans and slaw. “It takes a lot more time than
people realize,” said Roberson who orders the meat early in the week, then spends hours on the weekends preparing and actually cooking. Roberson said he would not
share any of his recipes, and the only tip he would offer was that you have to love cooking to make it really good. Ball would not give the recipe
away for her black walnut pound cake, but did share her silver star cookie recipe, which is an area fa-
vorite. Another favorite dish she makes has no name, but includes chocolate brownies, pudding and crushed up Butterfinger candy bars. “I’m really bad to experiment
with stuff and put things together,” Ball said.
Crystal Ball’s Silver Star cookies
1 cup shortening 1 cup sugar 1 cup brown sugar 1 teaspoon vanilla 2 eggs 1 cup peanut butter 2 cups sifted flour 2 teaspoons baking soda 1 teaspoon salt Hershey’s Chocolate Kisses
Mix ingredients together and
spoon out into small dough balls. Roll balls into sugar and place on pan. Bake at 350 degrees for 10 minutes. As soon as done, place Hershey’s Chocolate Kiss in the middle of each. Tip - Have the chocolate kisses
unwrapped and ready as soon as the cookies are taken from the oven and place the kisses on the cookies immediately.
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An award winning cook herself, Crystal Ball (center) often helps her father cook for area benefits and events. Contributed photo
www.leicesterleader.com
“What’s Cooking in the Kitchen of”
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September 2- September 8, 2010 - THE TRIBUNE/LEADER 15
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