With historic Texas postcards and drawings by Diane Heusinkveld.
The latest addition to our popular stocking stuffer format cookbook.
This collection of the all-time best Texas recipes was compiled by Carol Blakely, one of the leading authorities on Southwestern cooking. The classic recipes include such favorites as Pico de Gallo, Easy Skillet Fajitas, Prairie Fire, and Cheese Wafers from Lady Bird Johnson. Armadillo Eggs, Perfact Guacamole, Poo Poos, and Pioneer Jailhouse Chili are just a few of the other great recipes in this volume.
TEXAS COOKOFF contains a selection of recipes from the book STEWING IN TEXAS, the exciting tale of a landmark copyright case in 2001-2002. Carol Blakely contributed famous Texas recipes to this earlier Penfield book that tells the hilarious story of a lawsuit involving eighteen recipes and huge legal costs. The research and resourcefulness of Carol helped conclude the case, proving once again that Carol Blakely is one of the US topmost experts on Texas and Southwestern cuisine.
These popular recipes pack a mighty punch with many popular entries for everything Texan, from Sugar-fried Chicken to Stage Coach Inn Hush Puppies. Capturing the spirit of an authentic Texas cookoff, this volume will help you create some of the best American cooking ever. Be sure to look for Easy Frozen Margaritas from Carol!.
With a handy guide to many fun cookoff events held throughout Texas each year, TEXAS COOKOFF will bring the delicious taste of Texas right into your kitchen.
Spiral bound, 164 pages
|Product dimensions:||3.50(w) x 5.40(h) x 0.50(d)|
|Age Range:||14 Years|
RecipeEasy Monkey Bread
3/4 cup sugar or brown sugar
1 teaspoon cinnamon
3 cans ready-to-eat buttermilk biscuits
1 stick butter or margarine
1/2 cup each, chopped pecans and raisins (optional)
Mix sugar with cinnamon in a shallow bowl. Cut biscuits into quarters and roll in the sugar-cinnamon mixture. Pile in a greased and floured angel food or Bundt pan. Melt the butter in a small saucepan and add the remaining cinnamon-sugar mixture, heating until sugar is no longer grainy. Pour over biscuits and bake in a 350 degree oven 30 to 40 minutes. Let stand about 10 minutes, then invert onto a large plate.
For additional flavor, spread 1/2 cup chopped pecans and 1/2 cup rainsins among the biscuit pieces.