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Marietta, GA  30066
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Recipes

Favorite Recipes from Book Exchange Author Receptions

Gulf Coast Fruit Salad

 (Serves 6-8 generously)

Salad

1 jar refrigerated Citrus Salad (oranges, pink & white grapefruit sections), juice drained

1 jar refrigerated grapefruit sections, juice drained

2 oranges, peeled & sectioned

1 grapefruit (white or pink), peeled & sectioned

2 avocados, peeled and sliced or diced

¼ cup sliced almonds + handful for topping

1 container pre-packaged arugula

1 medium vidalia or red  onion, thinly sliced

Dressing

(adapted from recipe in Georgia On My Menu)

¼ cup canola oil

2 Tbl. sugar

½ tsp salt

2 Tbl cider vinegar

1 Tbl snipped parsley

Dash of black pepper

2 dashes Tabasco

 

Shake dressing ingredients together until well blended. When ready to serve, place greens, fruits, nuts and avocado in salad bowl, add dressing & gently toss together. Sprinkle additional almonds on top. May also dress citrus, avocado & onions, and arugula & almonds separately, then layer into salad bowl --  arugula/almonds on bottom, followed by citrus, topped with avocado/onion.

 

Pecan Pralines

2 cups white granulated sugar

2 cups light brown sugar

1-1/2 cup cream

½ cup buttermilk

½ stick butter

1 Tbl. vanilla

2 cups roughly chopped pecans

 

Mix sugars and milk in heavy saucepan. Place over low heat and cook to soft ball stage (approximately 234 degrees on candy thermometer). Turn off heat, add butter & beat for approximately 3 minutes, then stir in pecans & mix well.  Drop by teaspoonfuls onto parchment paper or waxed paper. Let cool. Yield: 3 dozen (depending on size).

 

Bacon Cheese Spread

2 3-oz. containers spreadable cream cheese

1-2 Tbl mayonnaise

1 cup crumbled bacon

1 tsp. garlic powder

1 tsp. grated onion

1 Tbl. snipped parsley

 

Mix together & chill until ready to serve.

Theresa’s recipes

Fresh Apple Cake with Caramel Frosting

1 c. oil
2 c sugar
2 eggs
2 tsp. Vanilla extract
3 c. all-purpose flour
½ tsp. Salt
1 tsp. Baking soda
3 c peeled, chopped apple
1 c pecans or walnuts, chopped

Mix oil, sugar, eggs & vanilla flavoring. Add the dry ingredients & mix well. Add apples & nuts & mix well (the batter will be stiff). Spread batter into a greased & floured 9” x 13” pan. Bake at 300 degrees for 1 hour. Cool. Frost with caramel frosting.

Caramel Frosting:
In a heavy saucepan, bring the following ingredients to the soft ball stage.
2 c. sugar
½ c. dark brown sugar
1 c. carnation milk
2 sticks butter or margarine
pinch of salt

When reach soft ball stage, remove from heat & add 1 tsp. Vanilla extract. Using mixer, beat until thick enough to spread (mixture falls in sheets from beaters & some hardening begins on sides of pan.)


Chicken Salad
6-8 chicken breasts, cooked & diced
2 c. chopped celery
2 c. pecans, roughly broken
2-4 c seedless green grapes
1 32-oz jar Duke’s brand mayonnaise*
Mix all ingredients, adding grapes last. Serve on crisp lettuce leaves.

*amount of mayonnaise depends on how creamy you want the salad to be.


Pimiento Cheese
1 16-oz block of Kraft sharp cheddar, grated
1 small box Velveeta cheese
2 large jars pimientos, including all juice
Salt, pepper to taste
1 32-oz jar Duke’s brand mayonnaise*

Mix all ingredients & chill overnight.
*Amount of mayonnaise used depends on how creamy you want the pimiento cheese to be.



Mary’s Recipes

Spicy Toasted Pecans
1 lb. pecan halves
½ stick butter
1-2 tsp chili powder (or more, to taste)
1 tsp cayenne pepper (or more, to taste)
Salt to taste

Melt butter in skillet, add chili powder & cayenne to taste. Add pecans & toss to coat well. Put on baking sheet in single layer. Salt lightly. Bake @ 300 degrees for about 30 minutes or until toasted. Drain on paper towels & adjust salt to taste. When cool, store in covered container.


Peaches ‘N Cream

Crust:
2 cups flour
¼ cup sugar
¼ tsp baking powder
1 stick butter, softened

Filling:
1 large can sliced peaches (16 oz)
¾ cup sugar
1 tsp cinnamon
1 cup heavy cream
2 eggs
1 tsp. vanilla extract

Crust: Mix all dry ingredients and cut in flour until mixture resembles cornmeal. Press into 12-inch fluted pan with removable bottom, being sure to cover sides to top edge of pan.

Filling: Drain fruit well, and place onto crust in single layer, covering well. Mix sugar and cinnamon & sprinkle evenly over fruit. Bake @ 400 degrees for 15 minutes. Remove from oven.

Open entire top of heavy cream carton. Add eggs and vanilla to carton & mix well. Pour over fruit and return to oven for another 25 minutes at 400 degrees. Serves 8-12. Freezes well. This recipe can also be made with blueberries.


Chocolate Torte
5 1/2 ounces shelled and peeled almonds, finely ground
5 1/2 ounces shelled walnuts, finely ground
11 ounces very good semi-sweet chocolate
1 heaped teaspoon unsweetened cocoa powder
2 sticks plus 2 Tbl. butter, softened
¾ cup sugar
6 large eggs, separated
Salt

Preheat the oven to 375 degrees.  Line the bottom of an 8 to 10-inch springform pan with baking parchment paper. Butter the bottom and sides and dust with flour. Place the nuts into a food processor and whizz up until finely ground. Finely grind nuts in a food processor, add chocolate and cocoa and process enough to roughly chop the chocolate. Remove to a bowl and set aside. Add softened butter and sugar to the food processor and beat until pale and fluffy. Add the egg yolks one at a time & then mix into the chocolate/nut mixture.
In another bowl beat the egg whites with salt until they form stiff peaks. Carefully fold beaten whites into the chocolate mixture. Pour into greased pan & bake in preheated oven about 1 hour. To test if the torte is done, insert a toothpick which should remove reasonably clean. Serve with whipped cream or ice cream.  Serves 12. Freezes well. (Adapted from  a Jaime Oliver recipe)

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