Some changes are taking place in my house—my daughter, Scarlette, is doing the harder, heavier work and I’m doing the lighter but enough to take me away from thinking and researching. So, in times like these, I like sharing a few unique, Southern recipes.

The first two are from online, and the cake is from Dori Sanders’ most unusual cookbook, Country Cooking, in which I found available online. Whether you decide to use these recipes or not, they may offer an interesting read.

OKRA COFFEE

This coffee is made by using a French Press Okra Coffee Method: Add 2 tablespoons of whole roasted okra seeds to a French Press. Cover the seeds with 8-12 ounces of just boiled water. Then, gently stir with a wooden spoon. Cover with the lid and allow the coffee to brew for 4 minutes. Experiment on flavoring it.

Or, to brew your own okra coffee by another method, let okra pods grow to maturity, or save some that have grown too large and woody for fresh eating.

Allow time for pods and seeds to get dry. Then grind them. Note: Okra seeds will be brittle and will grind faster than coffee beans, if using a coffee bean grinder. Brew as you would coffee and enjoy!

SWEET POTATO POUND CAKE WITH PEACH GLAZE

Similar to carrot cake but a little lighter in texture; however, if you like, you can substitute carrots in this recipe, but you won’t get the wonderful, rich sweet potato flavor.

Preheat oven to 350F.

In a large bowl, cream 1 cup softened unsalted butter and 2 cups of sugar, beating until light and fluffy. Add 2 and a half cups cooked and mashed sweet potatoes, and again beat till light and fluffy. Add 4 eggs, one at a time, beating well after each addition.

In a medium bowl, combine 3 cups all-purpose flour,1 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, a half teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and stir well. Add to the creamed mixture in 3 parts, beating after each addition until well combined. Add the 1 teaspoon vanilla extract until well combined.

Now spoon the batter into a large greased and floured tube pan, smooth the top and bake in preheated oven for 1 hour and 15 minutes, or until the top is just golden brown and a knife inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 3 minutes, then remove from pan and cool completely on rack.

PEACH GLAZE

While the cake is cooling, mash a half cup drained canned peaches or a cooked fresh peach to form a puree. Combine in a small bowl 1 cup confectioner’s sugar, a half teaspoon vanilla, and 2 tablespoon milk and mix well with puree. Drizzle over the top of cooled cake. Enjoy with your okra coffee, if you dare!

I’m looking forward to this fall, welcoming cooler weather. Stay safe and be kind.