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The Pastry Queen Christmas
Big–Hearted Holiday Entertaining, Texas Style
by Rebecca Rather and Alison Oresman
Rebecca shares nearly 100 traditional recipes reflecting her made–with–love–from–scratch philosophy and the tastes of small–town Texas. Show–off desserts such as Chocolate Cookie Crusted Eggnog Cheesecake and Sticky Toffee Pudding with Brandy Butterscotch Sauce are the perfect toppers to a family–style feast of Texas Spice–Rubbed Roast Pork. Still hungry the next morning? Bite Sized Sticky Buns, Sweet Potato Scones and Mexican Ranch Chilaquiles ought to fill you up.
Hardcover. 240 pages.
Autographed by Rebecca Rather.
$32.50 plus $4.95 shipping and handling.
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The Pastry Queen
by Rebecca Rather and Alison Oresman
With over 125 surefire tested recipes and 100 photographs that richly capture small–town life in the Texas Hill Country, The Pastry Queen offers a Texas–size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.
Hardcover. 226 pages.
Autographed by Rebecca Rather.
$32.50 plus $4.95 shipping and handling.
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From Publishers Weekly
This cookbook offers recipes for dozens of classic treats like oatmeal cookies, carrot cake and pecan pie—but often with novel twists: pineapple and coconut swirl through the carrot cake, the pecan pie takes the form of a brownie and the oatmeal cookies are fashioned into "crisps." Still, most of the recipes are pleasingly old-fashioned and sweet enough to send an unsuspecting baker into diabetic shock. The Grasshopper Pie calls for an entire cup of sugar, plus marshmallow crème and hot fudge sauce, and the Bananas Foster Shortcakes deliver sugary banana flavor amped up to maximum volume. The author is the proprietress of The Rather Sweet Bakery and Café in Texas, and she offers several signature Lone Star state desserts: a rich Fredericksburg Peach Cream Cheese Tart, crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts, with meringue piled as high as a Houston debutante’s coif. The cookbook also offers a few non-dessert selections, mostly soups, salads, quesadillas and the like. Though these dishes are tasty—it’s hard to object to Prosciutto Tostadas with Shrimp and Parsley or a warm, pleasing Wild Mushroom Soup—it’s the sugary-sweet and fun-to-bake Texas-style desserts that make this rather sweet, and rather expensive, cookbook worth the splurge.
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