Favorite Recipes from Book Exchange Author Receptions
Gulf Coast Fruit Salad
(Serves 6-8 generously)
1 jar refrigerated Citrus Salad (oranges, pink & white grapefruit sections), juice
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
(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.
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.
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
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
Mix all ingredients & chill overnight. *Amount of mayonnaise used depends on how creamy
you want the pimiento cheese to be.
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,
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)