Shelly Seymour is one of those home cooks who uses a recipe like a road map. She follows directions but isn’t afraid to veer off the path now and then. Seymour takes after her mother in this regard. “My mom grew up in Greenville [Texas], met my dad at the University of Texas and moved to Fort Worth when they got married,” says Seymour. Her mom bought things from the health food store and purchased baklava and braided bread from the local Greek food festival when those items were still considered rather exotic. “I was raised knowing that I shouldn’t talk to Mom when she was watching Julia Child’s television show,” says Seymour. “She was a very good cook and always tried different things. My sister says we don’t have family recipes because Mom never made the same things more than once or twice.” For Seymour’s Home Cooking contribution, she likes this Lemon Cups dessert from a 1974 cookbook put together by the women of St. Paul’s Episcopal Church in Greenville. The book was a gift from Pauline, her step-grandmother (Shelly’s maternal grandmother died before Shelly was born). The inscription reads in part: “This cookbook has recipes from the kitchen of your grandmother Helen and aunt Gladys. When you have a home of your own, I’m sure your husband will treasure it as much as you do.”