Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 20
Warning: This stuff has to be as addictive as any substance ever imagined. There surely is a support group out there somewhere whose members, although anonymous, all have melted chocolate in the corners of their mouths and bits of toffee stuck in their back teeth!
Chocolate Amaretto Cake
(no sugar added)
CAKE
1 cup milk
½ cup canola or vegetable oil
2 large eggs
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
2¼ cups baking Splenda
1¾ cups all-purpose flour
¾ cup cocoa powder
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup boiling water
½ cup amaretto
TOPPING
¾ cup thinly sliced almonds
1 cup heavy whipping cream
2 tablespoons baking
Splenda
½ teaspoon pure almond extract
CAKE
Preheat oven to 350°F.
Grease and flour two 8" round cake pans.
In a mixing bowl, combine milk, oil, eggs and extracts. Blend together.
In a separate bowl, whisk together Splenda, flour, cocoa, salt, baking powder and baking soda. Add to the wet ingredients.
Using an electric mixer, beat on medium speed for 2 minutes.
Combine boiling water and amaretto. Add slowly to batter, and blend thoroughly. Batter will be very thin.
Divide batter evenly between the two cake pans. Bake 10 minutes.
Turn cake layers out of pans onto cooling racks. Let cool thoroughly.
TOPPING
After the cake layers come out of the oven, scatter the almonds on a baking sheet, and bake at 350°F about 8 minutes, until lightly browned and almonds begin to smell toasted. Set aside to cool. In a medium mixing bowl, combine whipping cream, Splenda and almond extract. Beat on high speed until firm peaks hold.
TO SERVE
Cut cake layers into wedges or chunks. Place cake on dessert plates. Top with the whipped cream and toasted almonds.
SERVES 12
When Maddie was going through her divorce, tensions were running pretty high among the Sweet Magnolias. I'd been divorced from Ronnie for a while, but I knew better than anyone that what Maddie really needed was a challenge. Not that being a single mom to three children isn't difficult enough, but Helen and I knew Maddie needed to get her legs back under her. What she needed most of all was a boost to her self-esteem.
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And what we all needed was a pleasant place to exercise. I mean, it's not as if a one of us could work up any enthusiasm for the treadmill in the first place, but at least it needed to be located someplace that wasn't a dump. Dexter's gym was all Serenity had, and sweet as he is, Dexter had let the place get so run-down, only the desperate would go there for a workout.
What Serenity neededâor at least what the women in town neededâwas a place not only to get fit but to be pampered too. The minute the idea came to me and Helen, we were all over it, but Maddie took a whole lot of convincing, especially since she had only sweat equity to contribute. I think once she realized how difficult it was going to be to create a business plan, deal with renovations and get the doors open, she started feeling a whole lot better about her contribution. She was, after all, putting in the hard work. All Helen and I did was give her a budget to work with. She made The Corner Spa the success it is today, and she did it practically single-handedly, which not only assured us a healthy bottom line but also gave her self-esteem just the boost it needed.
Despite all the credit that belongs to Maddie, I'd like to think at least part of The Corner Spa's success is due to the little café we created so women could take a break after working out or getting a massage or mani-pedi. Of course, the menu had to be healthy. And since we weren't going to have a kitchen on the premises, it had to be simple, special things that could be prepared fresh at Sullivan's each day or easily blended right on the premises.
Our smoothies are one of the most popular items we serve. Who wouldn't enjoy sitting under a big ol' shade tree on our brick patio with a tropical fruit smoothie after a hard workout? Or how about a bowl of spicy, chilled gazpacho? Talk about refreshing!
Because every woman tends to feel incredibly virtuous after an hour or so of exercise, there's no reason to spoil that mood with something heavy. Our low-fat chunky apple muffins with a glass of tea seem faintly decadent, but they won't break the calorie bank.
My personal favorite for the woman who needs to grab something quick on the go after using her lunch hour to work out is our chicken Caesar salad wrap. It's low-calorie and filling but light enough that it won't ruin that high that comes from putting in some time on the treadmill.
In fact, that's what all the recipes in this section are about: healthy eating, whether it's after a workout or just an alternative on a hot summer evening. And these just go to prove that tasty doesn't have to be loaded down with fat!
Corner Spa Tortilla Soup (low-fat)
8 ounces boneless, skinless chicken breasts, cubed
2 cups frozen whole-kernel corn, thawed
2 (14½-ounce) cans fat-free chicken broth (low-sodium preferred)
1 (10¾-ounce) can tomato puree
1 (10-ounce) can diced tomatoes and green chilies
1 large onion, chopped
2â3 garlic cloves, pressed or minced
1 tablespoon sugar
2 teaspoons ham base or bouillon
2 teaspoons ground cumin
1 teaspoon chili powder
1
/
8
â¼ teaspoon cayenne pepper
2 bay leaves
4 (5½") corn tortillas
GARNISHES (OPTIONAL)
Chopped fresh cilantro
Fat-free or low-fat sour cream
Note: This recipe can be prepared in a slow cooker or on the stovetop.
SLOW COOKER
Combine all ingredients except the tortillas in a 4-quart slow cooker. Cover, and cook on high 6â8 hours.
STOVETOP
Combine all ingredients except the tortillas in a Dutch oven, and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer 1 hour minimum.
Preheat oven to 375°F.
Remove and discard bay leaves.
Cut tortillas into ¼"-wide strips, and place on baking sheet. Bake 5 minutes.
Stir and rearrange tortillas on baking sheet. Bake additional 5 minutes or just until crisp.
Ladle soup into soup bowls. Sprinkle tops with crispy tortilla strips, and garnishes.
SERVES 8â10
Summer Gazpacho
2 large vine-ripe tomatoes or 6 Roma tomatoes, peeled
1 cucumber, peeled, seeded
½ bell pepper, seeded
½ cup fresh parsley
1 (46-ounce) can tomato juice
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
Salt and pepper to taste
1 lemon, thinly sliced
1 cup sour cream
GARNISH (OPTIONAL)
Minced cilantro or parsley sprigs
Place tomatoes, cucumber, bell pepper and parsley in a food processor or blender, and process until finely minced.
Add tomato juice, olive oil, vinegar, Worcestershire sauce, Tabasco, salt and pepper, and stir to combine well.
Add lemon slices, and stir into soup.
Refrigerate, and allow flavors to develop several hours until mixture is thoroughly chilled.