Born and raised in Nashville, Tennessee, Annie Franks grew up surrounded by good food.
“My mother, without a doubt, was the best Southern cook,” said Franks. “The first thing she wanted do when you came through the door was feed you.”
But her mother rarely used a recipe, so when Franks married, she learned to cook and bake on her own.
“The first thing I ever baked was a chocolate pound cake,” she recalled. “I saw a recipe and thought I could make it a little better.”
Thus began her lifelong passion for tinkering with recipes and giving them her own flourish.
Fixing food for her three sons kept
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