The Sweet Magnolias Cookbook by Sherryl Woods Read Free Book Online Page A

the batter, and blend well. Stir in apples and walnuts by hand using a wooden spoon.
    Spoon batter into prepared pan. Bake 90 minutes, until tester inserted in center comes out clean.
    Cool in pan on rack 10 minutes. Remove from pan, and cool thoroughly. Store airtight at room temperature up to 3 days.
    SERVES 16
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    Note: This cake is quite versatile and so tasty. Serve it as a dessert topped with vanilla bean ice cream and drizzled with warm caramel sauce. It also makes a great after-school snack or breakfast pastry.
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    Make your own apple pie spice: Combine ½ cup ground cinnamon, 2 tablespoons ground nutmeg, 1 tablespoon ground allspice and 1 tablespoon ground cloves. Whisk together to blend. Store airtight at room temperature to use within 1 year.

    Spring Pea Vichyssoise with Vegetable Confetti
    SOUP
    2 cups medium-diced sweet onion
    2 tablespoons olive oil
    1½ pounds peeled russet potatoes, cut into 1" pieces
    4 cups chicken broth
    1 pound frozen baby peas
    1 cup heavy whipping cream, divided
    Salt and white pepper to taste
    CONFETTI
    Tiny-diced multicolored bell peppers
    In a heavy large saucepan over medium heat, sauté onions in oil.
    Add potatoes and chicken broth. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, stirring occasionally, about 15 minutes.
    Add peas, cover, and continue cooking until just tender, about 5 minutes.
    Working in batches, puree soup in blender. Transfer to a bowl. Cool slightly. Chill uncovered until cold, then cover, and chill. (Can be made 1 day ahead. Keep chilled.)
    Before serving, whisk in ¾ cup whipping cream. Season with salt and white pepper. Thin soup with more broth, if desired. Ladle soup into bowls. Drizzle remaining ¼ cup whipping cream on top of soup, then garnish with bell peppers.
    SERVES 6–8
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    Note: Although this soup is great served warm, I much prefer to serve it cold in chilled soup bowls. It’s so pretty and so good. For the diet conscious, you can substitute fat-free half-and-half for the whipping cream.
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    Vidalia Onion Canapés
    2 cups grated Vidalia onion, squeezed dry
    1 cup freshly grated Parmesan cheese
    1 cup mayonnaise
    Â½ teaspoon cayenne pepper
    1 very thinly sliced 16-ounce loaf cocktail party pumpernickel or rye bread
    Paprika
    Blend first 4 ingredients. Cover, and refrigerate several hours or up to 1 week before using.
    Preheat oven to 350°F.
    Spread heaping tablespoon of mixture evenly on each bread slice. Place in single layer on baking sheet. Sprinkle tops lightly with paprika.
    Bake 15–20 minutes or until topping is puffed and golden. Serve hot or warm.
    MAKES ABOUT 40
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    Lavender Blue Dilly Dilly Green Bean Salad
    SALAD
    2 pounds fresh baby green beans, stem ends removed
    Â½ cup thinly sliced radishes
    Â½ cup chopped walnuts
    Â½ cup blue cheese crumbles
    1 cup chopped green onions
    DRESSING
    Â¼ cup minced fresh dill weed
    3 tablespoons sugar
    3 tablespoons lemon juice
    2 tablespoons Dijon mustard
    2 tablespoons minced fresh parsley
    2 tablespoons apple cider vinegar
    1 teaspoon food-safe dried lavender
    Â¾ cup extra-virgin olive oil
    Salt and pepper to taste
    SALAD
    Steam green beans until crisp tender. Immerse beans in a bowl filled with ice water to stop cooking, and drain well. Combine with remaining salad ingredients in a large serving bowl.
    DRESSING
    Process first 7 ingredients in blender or food processor. With machine running, pour olive oil in a thin, steady stream through the top, and blend 30 seconds. Season to taste with salt and pepper. Pour dressing over green bean salad, and toss to coat. Refrigerate at least 4 hours or up to 3 days before serving.
    SERVES 8–10

    Apple Salad with Sherry & Honey Vinaigrette
    Kosher salt
    Mixed greens (optional)
    SALAD
    3 Gala apples
    1 cup thinly sliced celery
    1 cup golden raisins or dried sweetened cranberries
    1 cup pecan pieces, toasted
    1 (4-ounce) package blue cheese crumbles
    VINAIGRETTE
    Â½