Just like her initials spell, Terra L. Coontz makes her creations with tender, loving care. Coontz, owner of Sweet Tooth, creates heavenly sweets, appetizers, and three course-meals.

“God gives us all gifts. We can’t all minister verbally, so I minister with food,” explains Coontz.

Coontz grew up in Calhoun and says she loves being a Southerner.

“We have access to fresh fruits and vegetables at a high quality. I can make my own sauces and create something from start to finish. It’s something that I’m proud of.”

Coontz says she loves making everything personal for her guests, as well as her customers. “It’s the little things extra that I do,” shares Coontz.

“We all want to feel important, and I like to make everyone feel that way, even when I cater, no matter what the event or budget,” she said.

Recently, Coontz has ventured into making her own chocolate. Specializing in her “Cake-Pops”, Coontz hopes to one day see them on every grocery aisle.

“With such big dreams, I’m going to need a bigger kitchen,” laughs Coontz, and says the memories that come along with food is what started it all.

“Kind of like the perfume or outfit you were wearing on your first date, I can still make something my grandmother made and the smell will just bring back so many memories,” said Coontz.

Coontz says that she always loved to cook, not only was her grandmother an excellent cook, but her mother is as well.

“Cooking was the only skill I would sit still long enough to embrace,” chuckled Coontz.

Today, Coontz is sharing her recipes for “Okra Salad” and her delicious “Coconut Cream Pie”. For more information on the Sweet Tooth, contact Terra Coontz at 706-676-6131.

Coconut Cream Pie

2/3 cups sugar or Splenda

1/3 cups cornstarch

1/3 tsp salt

2 cups milk, scalded

3 egg yolks beaten

2 tbsp butter

1 tsp vanilla

½ cup coconut

Baked pie shell

Blend sugar, cornstarch and salt. Slowly stir in hot milk. Cook over medium heat until mixture thickens. Stir some of this hot mixture into beaten egg yolks. Return to hot mixture. Stir and cook two minutes. Remove from heat, cool. Add vanilla, butter and coconut. Pour into baked pie shells. Top with meringue.

Okra Salad

2 lbs of fresh, cut up okra

1 cup green onions chopped

1 cup tomatoes chopped

1 cup bell pepper chopped

2 jalapeno pepper (if desired)

Bread okra and fry. Place okra in large bowl. Mix onions, tomatoes and peppers into cooked okra. Mix together.

To nominate someone for Cook of the Week, email Tasha Bunch at Tbunch@CalhounTimes.com.