Local Cookbooks?

Tim Creehan has a few out.

My Mom loves cookbooks from different restaurants of the country.

I meant to look for some this past weekend, but with all I had on my list of things to do, I forgot to look around.

Do any of the local restaurants offer cookbooks, maybe I can order one or two?

Good Morning Minnie....just saw your post! My D&K's Cafe Cookbook is about to go to reprint. I might have a few left from the Limited Edition. I wrote this in 2000 when we were in Sewanee, Tennessee on top of the mountain. It printed in 2001. They were $26.50 and have all our recipes from 1991 till----over 100. We even have some family recipes in the book and stories about the area.

I can't seem to get the picture of the cover to come up....but it's one of my favorite pictures of the cafe that an artist from South Florida did when we were in the little cottage where Cafe Tango is now. Okay, I got it to come up. This is the picture of the first D&K's Cafe....thus the name (back then) "D&K's - A Little New Orleans Cafe". The reprint will have some of our new recipes added to it, pictures, Mamou, La. recipes, and other goodies! AND, YES....a new cover!

I'll post a list of some of the recipes that are in it later today! It also has all my dessert recipes in it and, Doug's secrets too!;-) The year we spent in Sewanee was wonderful and I had the perfect location to finally realize a dream....to write this cookbook. Pulling Doug's recipes out of him was a job, but it finally happened.

Hope this helps.

Bob and Linda's Sun Dog Books at Seaside has a good supply of local cookbooks!

Thanks everyone, and Kat, I could kick myself for not remembering to look while I was there. I was just too distracted with everything to do and see and completely forgot about it until I got home and saw my Mom.

truluv, thanks for the Bookstore suggestion, I will definitely check them out, next visit.

Here's one of my favorite Holiday Pies out of the cookbook!
Taken from Desserts Page 145

Kathy's Holiday Pumpkin Pie Cheesecake​

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6...........ounces cream cheese at room temperature
1/2........cup sugar
1/2........cup golden brown sugar, packed
2...........large eggs
1...........large egg yolk
1...........cup canned pure pumpkin
3/4........cup half and half
1...........teaspoon ground cinnamon
1...........teaspoon ground nutmeg
1/2........teaspoon lemon zest
1/2........teaspoon ground ginger
1/2........teaspoon salt

Graham cracker Pie Shell
Honey Pecan Sauce


Beat the soft cream cheese in a large bowl with electric mixer untill fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar until the consistency is again light and fluffy. Add remaining ingredients and beat until well blended. Pour filling into prepared crust. Bake at 325% until filling is slightly puffed and just "set" in the center, about 55 minutes. Adjust temperature on your oven as needed.

Remove from oven and cool on wire rack. Chill for at least 4 hours in refrigerator and top with whipped cream. For a really rich taste add a drizzle of the Honey Pecan Sauce.

Yields 8 servings


2........sticks butter
1/2.........cup grade A honey
1/2.........cup coarsely chopped pecans

In a 2 quart saucepan melt 2 sticks of butter. stir in honey and brng to a boil. add pecans and reduce heat to simmer. Let simmer for 15 minutes stirring occasionally. Remove from stove and let cool. If not serving immediately place in covered plastic container and store in refrigerator up to 2 weeks. Remove and heat briefly in microwave when ready to serve.

Yieds 2 cups

MMMM Kat! Looks delicious...will definitely be trying this recipe!

Thanks, Kat! I make one similar, but with a pecan crust. Can't wait to try the sauce though!

Sounds delicious.

Thanks, Kat! I make one similar, but with a pecan crust. Can't wait to try the sauce though!

Here's another Sauce DD! This is great over ice cream, puddings, pies and cheesecake!

Praline Dessert Sauce

1..........box light or medium brown sugar
3..........tablespoons butter, divided
1/3.......cup honey
3/4.......cup water
1..........cup pecans, cut into fourths
1/2.......teaspoon salt
1..........teaspoon vanilla
2..........tablespoons Praline Liquor

Melt 2 tablespoons of butter in a small saucepan over low heat. Add sugar, honey, water and pecans. Bring to a boil and cook about 3-4 minutes, stirring frequently. Remove from heat and add remaining butter, vanilla and Praline Liquor. Stir and let cool.

Pour into a plastic bowl or jar and keep refrigerated until serving time. If sauce is too thick to pour warm briefly in microwave.

Yields 24 ounces

Leaving for cafe now....but next I'll post one of my favorites!

Triple Chocolate Bourbon Pecan Pie....I could eat this whole pie!

Here's another Sauce DD! This is great over ice cream, puddings, pies and cheesecake!

Praline Dessert Sauce

1..........box light or medium brown sugar
3..........tablespoons butter, divided
1/3.......cup honey
3/4.......cup water
1..........cup pecans, cut into fourths
1/2.......teaspoon salt
1..........teaspoon vanilla
2..........tablespoons Praline Liquor

Melt 2 tablespoons of butter in a small saucepan over low heat. Add sugar, honey, water and pecans. Bring to a boil and cook about 3-4 minutes, stirring frequently. Remove from heat and add remaining butter, vanilla and Praline Liquor. Stir and let cool.

Pour into a plastic bowl or jar and keep refrigerated until serving time. If sauce is too thick to pour warm briefly in microwave.

Yields 24 ounces

Yuuuuu--uuuuuu---mmmmm! Thanks!

1.......9 in uncooked pie shell
(Mrs. Smith makes the best...if you aren't making it from scratch)

3.......large eggs
1.......cup sugar
1.......cup dark Karo syrup
4.......tablespoons unsalted butter, melted and cooled
1/4....cup Bourbon
1.......teaspoon vanilla
6.......ounces dark chocolate, chopped in small pieces
6.......ounces milk chocolate, chopped in small pieces
6.......ounces Swiss white chocolate, chopped in small pieces
1.......cup pecans, broken into pieces
2/3....cup pecan halves

Preheat oven at 325%. Position oven rack in the upper level and another rack on the lower level of the oven.

For pie filling whisk eggs, sugar, Karo syrup, butter, bourbon and vanilla until mixed. Stir in chocolates and 1 cup pecan pieces. Pour filling into pie shell and arrange pecan halves face up on top of pie. I ususally start at the outer edge and make a circle around the pie, then go another row inside of that circle, then a third one, with the last opening for about 3 pecans halves. This makes a "pretty" top to the pie for serving.

Bake the pie on bottom rack for 45 minutes. Move the pie to the upper rack for 5-10 minutes or until crust is golden brown and filing is set. Be careful not to burn or scorch top of pie. Watch the top layer of pecans closely so they do not turn black. Remove from oven and let cool on wire rack. Cover and refrigerate for 4 to 6 hours.

When ready to serve be sure and cut the pie while it is very cold. Warm individual pieces in the microwave for about 15-20 seconds then serve with vanilla (or your favorite) ice cream. Men really love this dessert!

Yields 8 servings

This is great with BUTTER RUM SAUCE drizzled over it....but that's another recipe.

It all sounds good, Kathy!!!!

Well I scoured the internet for a pumpkin cheese cake, since all my usual vendors did not get them this year, and while I was looking up Allifunn's french toast recipe, voila, what do I run into.
Thanks Kat, this one looks the best and easy for a non-baker like myself.
Y'all do not want to know the price of pecans in NY though.

Well I scoured the internet for a pumpkin cheese cake, since all my usual vendors did not get them this year, and while I was looking up Allifunn's french toast recipe, voila, what do I run into.
Thanks Kat, this one looks the best and easy for a non-baker like myself.
Y'all do not want to know the price of pecans in NY though.

It does look like an easy delish recipe. Let us know how it goes over with your family!!

It does look like an easy delish recipe. Let us know how it goes over with your family!!

Kat's pumpkin cheesecake was a big hit.
I made 3 of them fairly quickly and I forgot to water in the oven since cheesecakes seem to crack without it, but my cake came out perfect.
I made 1 with the pecan hiney glaze, yummy!

My 18 month old nephew never had pumpkin before and he ate 2 huge slices. Wish I had taken a picture of the happy pumpkin face.

Kat's pumpkin cheesecake was a big hit.
I made 3 of them fairly quickly and I forgot to water in the oven since cheesecakes seem to crack without it, but my cake came out perfect.
I made 1 with the pecan hiney glaze, yummy!

My 18 month old nephew never had pumpkin before and he ate 2 huge slices. Wish I had taken a picture of the happy pumpkin face.

2 huge slices for an 18 month old.... what an amazing appetite for a little guy!! Must've been the HINEY glaze ;-)!!
Thanks for the update!

2 huge slices for an 18 month old.... what an amazing appetite for a little guy!! Must've been the HINEY glaze ;-)!!
Thanks for the update!

Oh my, I must have had the after diaper on my mind.

Oh my, I must have had the after diaper on my mind.

OMG

All kidding aside, this recipe was an excellent blend for those that want to add interest to a pumpkin pie.

Seems like I recall a group in Defuniak Springs putting out a cookbook about 8 years ago, and having some new copies being printed recently.

Kat's pumpkin cheesecake was a big hit.
I made 3 of them fairly quickly and I forgot to water in the oven since cheesecakes seem to crack without it, but my cake came out perfect.
I made 1 with the pecan hiney glaze, yummy!

My 18 month old nephew never had pumpkin before and he ate 2 huge slices. Wish I had taken a picture of the happy pumpkin face.

I wish you had a picture of that too!

Thanks Mangy for the update on making this recipe. I love the texture of it and that it is a bit lighter then the regular pumpkin pie, but hey.....it's all good! And you did a great job! YOU made 3!

I love that tidbit you PM'd me about your GrandPa!

Have a wonderful Christmas and funn holidays!

Kat

Seaside Neighborhood School put together a cookbook a couple of years ago....You could contact them...

Also the Town of Seaside and homeowners published a cookbook in the early 90's.....It's great...I'm sure Sundog books has it.

I think several of the local churches also published cookbooks....I'd phone them also...

L

My cookbook Good Grits! Southern Boy cooks is available at the Great Southern Cafe or on the Pensacola restaurant site goodgrits.com for shipping. Give it a try I enjoyed writing it.
Yours in Grits
Chef Jim

Seaside Neighborhood School put together a cookbook a couple of years ago....You could contact them...

Also the Town of Seaside and homeowners published a cookbook in the early 90's.....It's great...I'm sure Sundog books has it.

I think several of the local churches also published cookbooks....I'd phone them also...

L

I have the Seaside cookbook, "Pickets," got it in 1997 and have been using it ever since.