Everyone loved her, and a year after her death, the women of Barker’s Creek Baptist Church collected and printed her recipes.
Permelia Creamer and her husband, the Rev. Randy Creamer, came to Barker’s Creek in Honea Path in the early 1990s and were there until around 2005. The Creamers then moved to Atlanta, where he was (and still is) with the North American Mission Board. When they had been there three years or so, Permelia became ill and died in June 2008.
Most church members love their pastor and his family, and this was the case with the Creamers. They had two sons. Jason and his wife Melesa have a son Mack and live in Florence. David Creamer lives in Anderson.
Permelia loved to cook, recalls Kathy Kay, a member of Barker’s Creek. Permelia would frequently host the youth and the Acteens and often carried food to people – not only to those who were ill, but to other groups also, Kathy remembers. She also loved flowers. Permelia was the daughter of Mack and Frances Mauldin.
The Rev. Wesley Taylor is currently pastor at Barker’s Creek, which is in the Saluda Baptist Association. There around 300 members, with about 200 active in the church’s programs.
Both the Creamers, who always had “a servant heart” for missions, were involved with disaster relief – first in South Carolina, then with the North American Mission Board. Rev. Creamer is still with the program.
“The Favorite Recipes of Permelia Creamer” was printed last year, and the profits from it are given for cancer research.
The high regard the congregation had for Permelia Creamer should be an example for all of us here during the Christmas season. So when you make Permelia’s recipe for Lemon Cheesecake, let it be a reminder to you to remember your pastor and his family.
You’ll also like this pretty dessert, which, because of its lightness, is a good choice for all year. Its lightness is especially appreciated during the cake-and-pie season of the holidays. Near Christmas, garnish it with a green and a red maraschino cherry, a tiny triangle of lemon, etc. It can be easily doubled, made two or three days ahead, kept in the fridge, and be ready for you to enjoy any weekend after church for … Sunday Dinner.
Lemon Cheesecake
1 4-ounce package lemon gelatin
3 tablespoons lemon juice
1¼ cups sugar
1 large 12-ounce can evaporated milk
2 cups graham cracker crumbs
1 cup boiling water
1 8-ounce package cream cheese
1 teaspoon vanilla
1 stick margarine or butter
Mix together the gelatin, boiling water and lemon juice. Chill to syrupy stage.
Put can of milk in freezer to get very cold.
Cream together cheese, sugar and vanilla.
Whip the can of milk, then beat with mixture of cheese and gelatin.
Melt butter or margarine and pour over cracker crumbs. Line a 13×9-inch pan with crumbs, reserving some of the crumbs, and pour in the cheese mixture. Sprinkle with the reserved crumbs. Refrigerate until serving time. Serves 6-8.