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The Peach Tree Tea Room Cookbook
The Peach Tree Tea Room Cookbook is a collection of proven recipes which Cynthia developed at her famous central Texas restaurant. Cynthia's reputation for preparing dishes, beautifully presented, from fresh seasonal ingredients, is renown. Her recipes are straightforward, using easy-to-find ingredients, where even the novice will feel comfortable. The book contains fabulous recipes for soups, quiches, sandwiches, salads, entrees, breads, and scrumptious desserts, all developed and served at her restaurant. Her Chilled Avocado Soup, Cynthia's Chicken Salad, Jalapeno-Potato Salad, Ice Cream Pie, and Collins Chocolate Cake, are legendary.
- GenresCookbooks
236 pages, Paperback
First published December 1, 1990
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Displaying 1 - 3 of 3 reviews
January 13, 2018
This and The Peach Tree Family Cookbook have some of the best and easy to do recipes for just a family gathering or a party.
The Peach Tree restaurant catered my husband's and my rehearsal dinner and wedding reception: one casual, one more elegant.
I have made the Jalapeño Potato Salad so many times since then I have the recipe memorized, almost and am asked to make it all the time. Great recipes in both books cover the gamut from Cheese Grits, Chocolate Chunk Cookies, Jalapeño Potato Salad, Chocolate Cake, macaroni and Italian three cheese, as well as others.
The two cookbooks are very similar so you would only need one, but I had to toss out a rating as I am about to make potato salad for the umpteenth million time since my husband has a brisket on the smoker.
Cynthia's Jalapeno Potato Salad
10 cups peeled, cubed, and boiled potatoes (about 5 pounds)
8 boiled eggs, coarsely chopped
10 ribs celery, diced
10 green onions, chopped
1 large yellow onion, diced
3 - 4 cups good quality mayonnaise
1/2 cup chopped pickled jalapeño pepper
2 tablespoons juice from jalapeño peppers
1/4 cup chopped parsley
2 teaspoons comino
1 tablespoon black pepper
1 tablespoon salt
Directions:
In large bowl, combine potatoes, eggs, celery, and both onions. Combine remaining ingredients and add to potato mixture. Mix well and chill several hours or overnight.
The Peach Tree restaurant catered my husband's and my rehearsal dinner and wedding reception: one casual, one more elegant.
I have made the Jalapeño Potato Salad so many times since then I have the recipe memorized, almost and am asked to make it all the time. Great recipes in both books cover the gamut from Cheese Grits, Chocolate Chunk Cookies, Jalapeño Potato Salad, Chocolate Cake, macaroni and Italian three cheese, as well as others.
The two cookbooks are very similar so you would only need one, but I had to toss out a rating as I am about to make potato salad for the umpteenth million time since my husband has a brisket on the smoker.
Cynthia's Jalapeno Potato Salad
10 cups peeled, cubed, and boiled potatoes (about 5 pounds)
8 boiled eggs, coarsely chopped
10 ribs celery, diced
10 green onions, chopped
1 large yellow onion, diced
3 - 4 cups good quality mayonnaise
1/2 cup chopped pickled jalapeño pepper
2 tablespoons juice from jalapeño peppers
1/4 cup chopped parsley
2 teaspoons comino
1 tablespoon black pepper
1 tablespoon salt
Directions:
In large bowl, combine potatoes, eggs, celery, and both onions. Combine remaining ingredients and add to potato mixture. Mix well and chill several hours or overnight.
November 14, 2017
The author lived in the Hill country of Texas. She was inspired to open a restaurant in Fredericksburg Tx from all the recipes she gleaned from her mother and her Aunt Jo.
I️ liked the use of a native nut, the Pecan in many of the recipes.
Many of the soups are made with evaporated milk than whole milk.
I️ can’t wait to make the seafood crepes.
There are also a lot of chicken recipes.
I️ liked the use of a native nut, the Pecan in many of the recipes.
Many of the soups are made with evaporated milk than whole milk.
I️ can’t wait to make the seafood crepes.
There are also a lot of chicken recipes.
January 13, 2018
This and The Peach Tree Tea Room Cookbook have some of the best and easy to do recipes for just a family gathering or a party.
The Peach Tree restaurant catered my husband's and my rehearsal dinner and wedding reception: one casual, one more elegant.
I have made the Jalapeño Potato Salad so many times since then I have the recipe memorized, almost and am asked to make it all the time. Great recipes in both books cover the gamut from Cheese Grits, Chocolate Chunk Cookies, Jalapeño Potato Salad, Chocolate Cake, macaroni and Italian three cheese, as well as others.
The two cookbooks are very similar so you would only need one, but I had to toss out a rating as I am about to make potato salad for the umpteenth million time since my husband has a brisket on the smoker.
Cynthia's Jalapeno Potato Salad
10 cups peeled, cubed, and boiled potatoes (about 5 pounds)
8 boiled eggs, coarsely chopped
10 ribs celery, diced
10 green onions, chopped
1 large yellow onion, diced
3 - 4 cups good quality mayonnaise
1/2 cup chopped pickled jalapeño pepper
2 tablespoons juice from jalapeño peppers
1/4 cup chopped parsley
2 teaspoons comino
1 tablespoon black pepper
1 tablespoon salt
Directions:
In large bowl, combine potatoes, eggs, celery, and both onions. Combine remaining ingredients and add to potato mixture. Mix well and chill several hours or overnight.
The Peach Tree restaurant catered my husband's and my rehearsal dinner and wedding reception: one casual, one more elegant.
I have made the Jalapeño Potato Salad so many times since then I have the recipe memorized, almost and am asked to make it all the time. Great recipes in both books cover the gamut from Cheese Grits, Chocolate Chunk Cookies, Jalapeño Potato Salad, Chocolate Cake, macaroni and Italian three cheese, as well as others.
The two cookbooks are very similar so you would only need one, but I had to toss out a rating as I am about to make potato salad for the umpteenth million time since my husband has a brisket on the smoker.
Cynthia's Jalapeno Potato Salad
10 cups peeled, cubed, and boiled potatoes (about 5 pounds)
8 boiled eggs, coarsely chopped
10 ribs celery, diced
10 green onions, chopped
1 large yellow onion, diced
3 - 4 cups good quality mayonnaise
1/2 cup chopped pickled jalapeño pepper
2 tablespoons juice from jalapeño peppers
1/4 cup chopped parsley
2 teaspoons comino
1 tablespoon black pepper
1 tablespoon salt
Directions:
In large bowl, combine potatoes, eggs, celery, and both onions. Combine remaining ingredients and add to potato mixture. Mix well and chill several hours or overnight.
Displaying 1 - 3 of 3 reviews