I’ve always been a little sweet on Texas, particularly the food. I can’t get enough Tex-Mex when I’m visiting the Lone Star State, but there’s also delectable pies in Houston and sophisticated desserts in Fredricksburg.
It was with pleasure to discover “Sweet on Texas: Lovable Confections from theLone Star State” by Denise Gee, with photographs by husband Robert M. Peacock. It’s a cookbook that celebrates favorite desserts from all over the state, with a handy list in back on places to purchase items.
According to the authors, it’s food that unites the nation’s second largest state (but don’t say that too loud, they’re still sensitive over Alaska being tops), one that’s as diverse as much as it’s expansive.
“And though there’s so much that differs,” the authors state, “there are two things that bring us together: a friendliness that is unmatched and our love of fellowship, made sweeter as we sit down and enjoy dessert together.”
There are some fabulous recipes for upcoming patriotic holidays, such as the Righteous Red Velvet Cake (topped with blueberries), plus wonderful treats for summer, such as watermelon soup and frozen peach custard and margarita snow cones made with tequila. Well there goes my diet!
Dee has written for Southern Living and Better Homes and Gardens and is the author of “Southern Cocktails and Porch Parties.”
2 cups Coke-Cola
1/4 cup granulated sugar
3-4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Vegetable oil for deep frying
Pure cola syrup
Garnish: Whipped cream and maraschino cherries (optional)
Directions: In a large bowl, beat the eggs, then add the Coca-Cola and granulated sugar. Sift 2 cups of the flour, the baking powder, and salt and add to the Coca-Cola mixture. Mix while adding more flour, until the batter is smooth and not too thick. Heat the oil to 375 degrees in a deep fryer. Drop 1 1/2-inch dough balls into the fryer and cook for 2-3 minutes, until golden. Remove them with a slotted spoon to paper towels to drain. Sprinkle the fried Coca-Cola balls with powdered sugar while they are still hot, and douse with Coca-Cola syrup. Garnish with whipped cream and maraschino cherries, if desired, and serve.
Note: The author prefers the Baar brand, available at many natural food markets and online at Amazon.com.
Cheré Coen is a Lafayette freelance travel and food writer. She is coauthor of “Cooking in Cajun Country” with Karl Breaux and author of “Exploring Cajun Country: A Tour of Historic Acadiana.”