The late Linda Stewart Ripley “made a cake every week,” a love of baking that she passed on to her daughter, Valerie Ripley Bass. As a businesswoman Valerie may not be able to make one every week, but come friends or family birthdays or special occasions, there is always one on the table. Friends even get to request their favorite.

“I was born and have lived in Onemo for the past 60 years,” Valerie said. She grew up in a family of good cooks. “I learned from my grandmother and mostly from my mother. I love to cook but don’t always have the time.”

For 41 years Valerie has served the public as a beautician, operating her shop Hair Creations in Mathews. Yet Valerie’s love of cooking continued and grew as the years have gone along.

Valerie and her husband John reside in Valerie’s grandmother’s home built in 1762. It is just a hop, skip and jump from Valerie’s homeplace. Later, son Tyler Bass made his appearance and family ties grew even stronger. During the time her mother was not well, Valerie stepped in and helped just as she is doing today, as her father, Eugene Ripley (featured in July 1994), is living alone.

When making her cakes Valerie suggests you use cake flour. “It makes the cake a little lighter than regular flour. The pound cake is my favorite because you do not have to ice it.” Frying chicken is no problem for Valerie. “I always cut the breast in half as we do not like big pieces of fried chicken. I haven’t captured Mama’s rolls, but I am still trying.”

Come holidays, Valerie is much involved with meal planning, especially at Thanksgiving. “We hold it at my dad’s house because he has a big dining room. Come Christmas, it’s to my mother’s side of the family.”

One would think it would be hard for Valerie to have time for fun such as “having lunch with girlfriends, working with my church or playing Rook—oh, that’s my game.” She is partner in another business—Valerie and Nancy Rowe operate Blessed Friends Travel. They put together trips and serve as hostesses and guides. The business has been operating since 2010.

As a wife, mother and business woman who knows how to cook, especially when it comes to baking cakes, Valerie’s energy, generous sharing with others and her friendly smile has no limits.

PEARL’S POUND CAKE

2 sticks salted butter
½ c. Crisco
3 c. sugar
5 eggs
3 1/3 c. cake flour
1 tsp. baking powder
1 tsp. salt
2 tsp. lemon extract (vanilla if doing a chocolate layer
cake)
1 c. whole milk

Preheat oven to 350°F. Grease tube pan well and flour. Cream butter and Crisco. Add sugar one cup at a time, mixing well. Add eggs one at a time. Sift flour, baking powder and salt. Add flour mixture to batter, alternating with milk. Add lemon extract. Bake at 350°F. for one hour, or one hour and a half for tube pan. If layers 30 to 35 minutes, until done. Glaze with 10X sugar and lemon juice.

CHOCOLATE POUND CAKE

1 c. butter, softened
½ c. Crisco
3 c. sugar
5 eggs
3 c. sifted cake flour
¼ tsp. baking powder
¼ tsp. salt
½ c. cocoa
1¼ c. whole milk
1 tsp. vanilla extract

Preheat oven 325°F. Cream butter and Crisco, gradually adding sugar. Beat well. Add eggs one at a time. Sift flour, baking powder, cocoa and salt. Add to creamed mixture, alternating with milk. Add vanilla. Grease and flour tube pan. Cook for one hour and 30 minutes or until done.

BLUEBERRY POUND CAKE

2 sticks butter
2 Tbs. Crisco
8 oz. cream cheese
3 c. sugar
6 eggs
3 c. flour
½ tsp. baking powder
½ tsp. salt
1 tsp. lemon extract
2 c. blueberries

Preheat oven 350°F. Cream butter, Crisco and cream cheese. Add sugar one cup at a time. Add eggs one at a time. Sift flour, baking powder and salt. Add to batter and add lemon extract. Stir in blueberries. Grease and flour tube pan. Cook for one hour, until done.

TEXAS SHEET CAKE

2 sticks butter
4 heaping Tbs. cocoa
1 c. water
Put in sauce pan, bring to boil and remove from heat. In a mixing bowl put in:
2 c. flour
2 c. sugar
½ tsp. salt

Add cooled boiled mixture:
2 eggs
½ c. sour cream
1 tsp. baking soda
½ tsp. vanilla

Pour into jellyroll pan. Bake 325°F. for 20 to 25 minutes.

Frosting
1 stick butter
6 Tbs. whole milk
4 Tbs. cocoa

Put this mixture in a sauce pan and bring to a boil. Cool and then add 1 tsp. vanilla and box of 10X sugar. Spread on cake.