Marie's Magnificent Recipes
Cooking Well
by
Book Cover & Preview Text
CHERRY ALMOND DELIGHT 2 Cups of plain flour Directions: Mix together all liquids for 30 seconds. Next pour liquid into dry ingredients then mix for 12 seconds. Grease your cooking sheet. Put teaspoon size of cookie dough on cookie sheet. Bake at 3500 for 7 minutes or till lightly brown.
2 cups of sugar
¼ teaspoon of baking soda
¼ teaspoon of baking powder
½ teaspoon of salt
1 cup of sliced almonds
1 teaspoon vegetable monoglycerides
1/3 cup melted butter
¼ cup of milk
1 teaspoon of vanilla flavor
1 tablespoon of honey
½ cup slice cherries
Formats
Book Details
About the Book
My book description is sweet like honey, tangy like coconut milk, and hot like jalapeno peppers. Marie's Magnificent Recipes are new and tasty. I believe my recipes will satisfy all cravings whether sweet or sour, or hot and juicy. Tenderness describes the texture sealed and locked in certain recipes and there is the crunchiness stemming from other recipes in my book. The dishes are fitting for most dinner occasions. So come on over to Marie's house and "let's get something cooking."
About the Author
I would like a moment of your time to introduce myself. I’m Joyce M. Ross, a thirty-seven year old woman. I reside in Selma, Alabama. I became interested in cooking the moment I realized that I had discovered something special. I came up with these recipes with inspiration from an old Great Aunt, Auntee Alberta. I believe she was the best baker in the world. Lord, the way she would make egg custard pie; when I was a child, it made me melt. Auntee Alberta was from Wilcox County, Alabama. My ex-husband, Mr. C. Ross, loved sweets also. So one day while in the kitchen, I made a discovery of Marie’s Magnificent Recipes. My friends have given me good feedback from my cooking. My neighbors from Martin L. King Street like my cooking. Friends from my church R.C.I.A. class liked my cooking. My classmates in cosmetology liked my cooking. My father as well as my mother, Johnny Lee McWilliams and Lola Bell McWilliams, inspired me to cook. I learned more about cooking in marriage. I have a friend whose name is Joyce Rutledge. She is a professional licensed cook. She also is an inspirational monument. One day while in the kitchen craving for something sweet, I made a discovery. My paternal Grandmother, Mary Frances McWilliams and maternal Grandmother, Rosa Bell Hines, were other good cooks in my family. Grandmother Mary cooked the best blackberry slickem dumplings. Grandmother Rosa cooked the best gingerbread in the world. My father taught me how to cook good fresh snap beans. The best time to prepare Cherry Almond Delight Cookies, Sweet Hull Fruit Pie, Chicken Cherry Sandwich, and Marie Paw Glaze would be during the summer. Chicken batter, Almond Fish, Saltae Black-eye Peas Fried, Joy Vegetable and Meat Roll, and Dessert Nut and Fruit Candy are all made year round. Bulls Eye Fish is best prepared during June and July. In conclusion, I would like to hope that someone would be fed. In the near future, I’m hoping to make one more invention in cooking; then I’ll call it quits. I hope my first book will be a blessing from God. My recipes are distinguished from others because they are new and have not been passed down from family and friends.