Cooking up Memories One Meal at a Time
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About this ebook
Cooking Up Memories One Meal at a Time brings you the heartwarming story and legendary recipes of Barbara Harris, founder of Celebrity Cafe and Bakery in Highland Park Village in Dallas, Texas.
As a child of the Great Depression, Barbara's beginnings were humble, and she was often expected to cook for her three brothers as her single mother carried multiple jobs to provide for them. Later, as a young bride in America's postwar era, Barbara's family grew along with her love of cooking and baking. Picking up new techniques and recipes from family and friends, she gained confidence in cooking for larger groups, where her food was always a big hit.
By day, Barbara worked as a bookkeeper, but she dreamed of opening a restaurant someday. That day came in 1979, when Barbara took the plunge and convinced a landlord to lease her a former restaurant space in San Antonio's ritzy Olmos Park neighborhood, and The Daisy Tea Room and Cookie House was born. With the help of her late husband, Bill, and plenty of family chipping in, Barbara's dream became reality.
After growing the operation through new locations and brands for ten years in their hometown, Barbara and Bill were offered an opportunity to bring their concept to Dallas in Highland Park Village, one of the most prestigious retail locations in the country. It was there that Celebrity Cafe and Bakery became a part of the fabric of the neighborhood, expanded throughout Dallas-Fort Worth, and achieved institution status for its delectable made-from-scratch bakery offerings and classic American standards, all crafted daily from recipes that were handed down and perfected over four generations.
In this exclusive collection, you will find all of the favorites that made Celebrity Cafe so popular, woven into the story of a strong Christian woman who had a dream and rose from humble roots to create a brand and legacy that positively impacted those that it touched.
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Cooking up Memories One Meal at a Time - Barbara Harris
Table of Contents
Title
Copyright
A Favorite Recipe
Dedication
In Appreciation
To Make You Smile!
Preface: My Story
My Story
Chapter 1: Life Before the Restaurant
Chapter 2: The Daisy Tea Room and Cookie House
Chapter 3: The Unlikeliest Break
Chapter 4: Becoming a Local Institution
Chapter 5: A Highland Park Tradition
Chapter 6: The Decision to Franchise
Chapter 7: Selling Out
Appetizers
Artichoke Brie and Crab Dip
Cheese Ball
Cheese Soufflé
Coconut Shrimp with Marmalade Sauce
Daisy Dip
—Dill Dip
Deviled Eggs
Fig and Blue Cheese Tarts
French Onion Dip
Avocado Dip
Mini Crab Cakes
Shrimp Cocktail with Two Sauces
Shrimp Stuffed Mushrooms
Breakfast and Brunch
Breakfast Pie
Broccoli Cheese Strata
Ham, Potato, and Artichoke Gratin
Christmas Morning Casserole
Christmas Morning Frittata
Eggs Benedict Casserole
Sausage Casserole
Green Chili Hash Browns
Jalapeno Cheese Grits
Homemade Granola
Caramel Pecan French Toast
Best Waffles with Variations
Buttermilk Pancakes à la James
Oatmeal Pancakes
Pumpkin Pancakes
Scones with Variations
Buttermilk Coffee Cake
New York Crumb Coffee Cake
Pecan Pie Coffee Cake
Breads of All Kinds
Making biscuits—yum! Yum!
Bread Section
Bill's Butter Biscuits
Buttermilk Biscuits (Knott's Berry Farm)
Ladies' Tea Biscuits
Camp Cornbread
Cheese Buns
Challah (Egg) Bread
Honey Whole Wheat Bread
Cloverleaf Bran Rolls
Fruit-and-Nut Bread
Monkey Bread
Cinnamon Raisin Bread
Christmas Stollen
Cream Cheese Pockets
All-Bran Date and Walnut Muffins
Corn Muffins
Date Bran Muffins
Apple Date Oat Bran Muffins
Cranberry Orange Muffins
Grandma's Blueberry Muffins
Pineapple Muffins
Pumpkin Spice Muffins
Zucchini Pineapple Muffins
Apple Walnut Tea Bread
Cranberry Orange Tea Bread
Date Nut Tea Bread
Best-Ever Banana Bread
Lemon Tea Bread
Pumpkin Pecan Tea Bread
Salads and Their Dressings
Classic Chicken Salad
Cranberry Chicken Salad
Italian Antipasta Salad
Shrimp and Olive Salad
Shrimp Salad
Steak Salad
Tuna Salad
Asparagus Salad
Black Bean and Corn Salad
Guacamole Salad
Harvest Salad with Cranberry Dressing
Carrot-Pineapple or Carrot-Apple Salad
Caesar Salad
Texas Caesar Salad
Nana's Potato Salad
Wild Rice and Cranberry Salad
Coleslaw with Apple and Bleu Cheese
Fruited Coleslaw
Bowtie Pasta Salad with Roasted Chicken
Chicken Waldorf Pasta Salad
Italian Pasta Salad
Christmas Fruit Salad
Heavenly Hash
Seven-Cup Fruit Salad
Waldorf Salad
Hoppin' John Salad
Macaroni Salad
Avocado Salad Dressing
Egg Salad Dressing
Bleu Cheese Dressing
Caesar Dressing (No Egg)
Citrus Vinaigrette Dressing
Honey Mustard Dressing
Creamy Italian Dressing
Orange Poppy Seed Dressing
Ranch Dressing
Nana's Thousand Island Dressing
Soups
Avocado Soup
Gazpacho Soup
Vichyssoise Soup
Broccoli Cheese Soup
Butternut Squash Soup
Cream of Asparagus Soup
Cajun Bean Soup
Chicken and Dumpling Soup
Chicken Noodle/Chicken Rice Soup
Chicken (or Turkey) Vegetable Soup
Chicken Velvet Soup
Chili Bean Soup
Derek's Chili
French Onion Soup
Nana's Potato Soup
Santa Fe Chicken Soup
Tomato Basil Soup
Tortilla Soup
Tuscan Bean Soup
Vegetable Beef Soup
This and That
Cheese Wafers
Finger Sandwiches
Cucumber Dill Spread
Ham and Swiss Spread
Olive Cream Cheese Spread
Smoked Salmon Spread
Cheddar Pecan Spread
Pimento Cheese Spread
Christmas Quiche
Quiche
Cheese Sauce
Cranberry Relish
Cognac Cream
Cream Gravy
Hollandaise
Tartar Sauce
Tomato Sauce
Caramel Sauce
Cream Anglaise
Hot Fudge Sauce
Horseradish Cream
Poblano Cream Sauce
Peppercorn Sauce
The Main Course
Apricot Chicken
Chicken Cordon Bleu
Chicken Dijon
Chicken and Dressing
Chicken Hunter Style
Chicken Monterey
Chicken Marsala
Chicken Parmesan
Chicken Pot Pie
Chicken Savannah
Chicken Spaghetti
Creamed Chicken in a Pastry Shell
Raspberry Chicken
Barbecued Beef Brisket/Baby Back Ribs
Italian Beef Stew (Stufato di Manzo)
Lasagna
Mom's Pepper Steak
Dad's Spaghetti and Meatballs
Nana's Beef Goulash
Nana's Meatloaf with Tomato Gravy or Mushroom Sauce
Jalapeno Pepper Steak with Cheddar
Roast Beef and Gravy
Roasted Tenderloin of Beef with Rusty Gravy
Sloppy Joes
Veal Cutlet Fontina
Veal Ragout
Veal Piccata
Veal Tenderloin with Brandy Cream Sauce
Carne Guisada
Grandma's Christmas Casserole
Ham and Artichoke Casserole
Pork Tenderloin with Apple Bourbon Sauce
Church Social Casserole
Roasted Turkey Breast
Creamed Turkey
Turkey Divan
Fettucine with Shrimp and Lemon Sauce
Jambalaya
Red Snapper Veracruz
Shrimp in Cognac Cream Sauce
Shrimp Newberg
Trout Amandine
Baked Ziti
Penne with Vodka and Tomato Cream Sauce
Straw and Hay Pasta
Vegetables and Side Dishes
Au Gratin Potatoes
Baked Pork and Beans
Broccoli Alfredo
Corn Cakes
Corn and Squash Casserole
Creamed New Potatoes, Peas, and Onions
Creamed Spinach
Fresh Green Beans with Variations
Fried Zucchini with Variations
Gold Rush Potatoes
Green Chili Hash Browns
Harvest Casserole
Macaroni and Cheese
Rice Pilaf with Variations
Squash Casserole
Brandied Sweet Potato Casserole
Sweet Potato Casserole
Desserts
Baked Fudge
Banana Pudding Delight
Brandied Peach Cobbler
Bananas Foster Bread Pudding
Eggnog Bread Pudding with Nutmeg Sauce
New Orleans Bread Pudding with Whiskey Sauce
Butterscotch Banana Pudding
Cheesecake Mousse
Chocolate Intemperance
Chocolate Mousse
Lemon Snow
Rice Pudding
Strawberries Romanoff
Cakes, Glazes, and Frostings
Banana Chip Cake
Boston Cream Pie
Chocolate Topper Cake
Chocolate Sheet Cake
Caramel Italian Cream Cake
Carrot Cake with Buttermilk Glaze and Cinnamon Cream Cheese Frosting
Awesome Coconut Cake
Orange Pumpkin Cake Squares
Peaches and Cream Cake
Fresh Strawberry Cake
The Queen's Cake
Buttermilk Chocolate Cake
Wedding Cake
New York Pound Cake
Tres Leches Cake
Prune Pound Cake
Pecan Crunch Pound Cake
Black Bottom Cupcakes
Fudge Pecan Cupcakes
Pumpkin Cupcakes
Chocolate Malt Cheesecake
La Lou Cheesecake
Manhattan Cheesecake
Chocolate Glaze
Chocolate Frosting
Creamy Chocolate Frosting
Cream Cheese Frosting
Divinity Icing
Vanilla Glaze
Whipped Cream Frosting
White Chocolate Frosting
Buttercream Frosting
Silky Ganache
Fudge Frosting
French Custard Filling
Fruit Filling
Pineapple Filling
Caramel Sauce/Topping
Pies
Butter Pie Crust
Never-Fail Pie Crust
Graham Cracker Crust
Crumb Topping
Meringue
Whipped Cream Topping
Buttermilk Pie
Caramel Chess Pie
Eggnog Custard Pie
Pumpkin Pecan Pie
Chocolate Meringue or Chocolate Ice Box Pie
Coconut Meringue or Coconut Ice Box Pie
Key Lime Pie
Lemon Cream Pie
Lemon Ice Box Pie
Piña Colada Ice Box Pie
Sawdust Ice Box Pie
Strawberry Ice Box Pie
Apple Cream Pie
Bumbleberry Pie
Peach Melba Cream Pie
Decadent Fudge Nut/Caramel Nut Pie
Pecan Pie
Turtle Fudge Pie
Cookies, Bars, and Brownies
Beacon Hill Cookies
Beverly Hills Chocolate Chip Cookies
Chocolate Chip Cookies
Chocolate Chip Pecan Cookies
Chocolate Chubbies Cookies
Date Nut Macaroons
Date Pecan Cookies
English Rock Cookies
Fudge Ecstasy Cookies
Honey Nut Cookies
Ice Box Cookies
Iced Oatmeal Cookies
Iced Sugar Cookies
Macaroonies
Oatmeal Fruit Cookies
Outrageous Chocolate Cookies
Pecan Crisps
Sand Tarts
Texas Pecan Nuggets
Ultimate Chocolate Cookies
Vanilla Thumbprint Cookies
White Chocolate Cherry Cookies
Caramel Pecan Bars
Hermit Bars
Lemon Squares
Wunderbar Ginger
Butterscotch Brownies
Ultimate Brownies
Heavenly Hash Brownies
Those Little Extras
Crazy Crunch
Creamy Pralines
Divinity
Fudge
Homemade Toffee
Pecan Clusters
Sugared Pecans
White Pralines
Winter Walnuts
Cheer
Christmas Punch
Chocolate Soda Punch
Coffee Punch
Equivalent Chart
Helpful Hints
About the Author
cover.jpgCooking up Memories One Meal at a Time
Barbara Harris
ISBN 979-8-88644-560-2 (Hardcover)
ISBN 979-8-88644-559-6 (Digital)
Copyright © 2023 Barbara Harris
All rights reserved
First Edition
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods without the prior written permission of the publisher. For permission requests, solicit the publisher via the address below.
Covenant Books
11661 Hwy 707
Murrells Inlet, SC 29576
www.covenantbooks.com
A Favorite Recipe
Take a cup of kindness
Mix it well with love,
Add a lot of patience
And faith in God above,
Sprinkle very generously
With joy and thanks and cheer—
And you'll have lots of
Angel food
To feast on all the year.
Dedication
I dedicate this wonderful cookbook to my late husband Bill. We were married for seventy-two years. He was the love of my life
. Bill was always encouraging, supportive and he was my cheerleader. He thought I hung the moon!
In Appreciation
I want to express my heartfelt appreciation to all my family for their commitment, dedication, and loyalty. They contributed so much over the years in our stores, to the outcome of this great cookbook. I thank my daughter, Kimberly, and my daughter-in-law, Diane, for the many hours spent typing up recipes. To Cathy for introducing our beautiful decorated sugar cookies
that became a huge business for us. Thanks to my daughter, Vicki, for her talent and creativity in adding value to our stores. And to my son, Brandon, for encouraging me to write my story.
I am thankful for all my family for their encouragement down through the years. I couldn't have done it without them. It truly was a family affair
!
To Make You Smile!
If at first you don't succeed, you'll get lots of advice.
Money will buy all the friends in the world, but they are seldom worth the price.
Feed your faith and your doubts will starve.
The way to be anxious about nothing is to be prayerful about everything.
Life is like a shower—one wrong turn and you end up in hot water.
Why worry when you can pray?
We keep praying for a gourmet meal instead of just giving thanks for our daily bread.
Some people eat from three basic food groups—canned, frozen and take out.
Keep your words soft and sweet. You never know when you'll have to eat them.
Preface: My Story
My Story
My husband, Bill, and I have been married seventy-two years. I was fifteen, and he was eighteen when we married. Over the course of nineteen years, we had five children. Our middle son passed away in 2017. We have nineteen grandchildren, twenty-two great-grandchildren, and six great-great-grandchildren. Most of the family has worked in the business at one time or another. It has been a real blessing to work side by side with them. Each one has contributed in their own way, and we would not have had the success we experienced without them. It has truly been a family affair, and my dream came true the moment I opened my first restaurant. My dream is complete in writing this cookbook. I want to share with you the great recipes that made us so successful.
There is something in all of us that believes a lovely meal around the dinner table is welcoming, inviting and has the power to unite us. Family time is such an important part of daily life. Gathering around the table with a good meal, sharing the events and experiences of the day, produces lively conversation with family and friends. What a blessing for all, and the memories will last a lifetime.
I love to go through a cookbook and select a complete meal from the recipes in the book. What a fun way to pass the day! So read through the chapters of my story and enjoy making the recipes that follow.
You, too, can define your dream and experience great fulfillment by cooking up memories one meal at a time
! And that will be the icing on the cake!
And they said, believe on the Lord Jesus Christ, and thou shall be saved, and thy house. (Acts 16:31)
Chapter 1
Life Before the Restaurant
My story begins with seventh-grade home economics class and a love for cooking. In home ec, we worked as a team of two and prepared a recipe that we got to eat and critique. I still have my composition book that has the recipes we cooked, along with instructions on how to fold a napkin and the different ways to do it. We learned how to properly set a table and the nutritional part of good food to serve friends and family.
I loved this class, and it came just at the right time in my life because my parents divorced when I was thirteen. Consequently, I had the responsibility in summers, on weekends, and holidays to look after my three brothers since my mother was working two jobs to hold everything together. This gave me the opportunity to put three meals a day on the table and put into action all I had learned in my home economics class. I loved the challenge and was always trying out new recipes. My brothers were my guinea pigs,
and they didn't mind as long as I included a new cookie recipe!
Growing up, we always had fresh home-cooked food. My parents were both good cooks, and looking back, I can see how they were a great example to me. My mom's homemade soups, fresh vegetables, and cookies were the most memorable to me, but she always put a great meal on the table. My dad's specialties were spaghetti and meatballs and an awesome chili, but he especially loved baking a cake.
I got married when I was fifteen, and my mother-in-law taught me many things about food preparation, recipes, and cooking methods. Nana and Paw traveled a lot, and when they came home, I took advantage of the opportunity to show off my cooking skills. They loved my food, and Paw complimented me by always having two pieces of pie, one of each!
In 1968, my husband, Bill, had a job opportunity in Southern California. I resigned from my job, and we moved to California. Bill met the pastor and music director from First Baptist Church in Beverly Hills, and they invited us to the Wednesday-night supper. As we stood in line to get our food, we could smell something burning. As it turned out, Betty Price, Teen Magazine editor, and Rita Klein, who married Michael Warren, producer for Happy Days, were preparing the meal for the evening crowd.
The supper consisted of canned tomato soup with chunks of potato and sliced wieners in the soup. We were smelling the potatoes, which were stuck on the bottom of the pan and had scorched. The young women served the food on flimsy paper plates with a square of lime Jell-O. The red and green ran together and made for a total disaster. It was a valiant effort by two inexperienced cooks, and it was kind of them to volunteer, but the pastor never let them live that down!
After that happened, I was offered the volunteer job of church hostess. I took the job very seriously, and even though I had a full-time job, I began preparing for the meal on Monday and Tuesday evenings. I did the grocery shopping on Monday evening and also managed to get a ten percent discount for the church. I came home on my lunch hour and did what I could in preparation for Wednesday night. My boss allowed me to leave work at three o'clock on Wednesdays, and I was able to serve seventy to eighty people each Wednesday evening and made a profit for the church, charging $1 per person.
My meals were such a hit that some folks suggested that our Wednesday-night suppers were the reason we were having a full house. The pastor was asked if he wanted to take a vote to see if the people were coming for the supper or the prayer meeting. He declined.
Many in the congregation encouraged me to get into the restaurant and catering business. This seed of an idea was planted in me, and it flourished with each successful church supper. A year later, we moved back to Texas, but I never gave up on the idea of opening a restaurant and bakery.
Chapter 2
The Daisy Tea Room and Cookie House
After working as an office manager and full-charge bookkeeper for twenty-three years for a family from our church, I wanted to move on, and my desire to open a restaurant became more fervent. I planned menus, tested recipes, considered how to decorate the space with potential color schemes, furnishings, and decor.
And then, while looking through the evening paper, I saw an ad for a restaurant for lease.
I couldn't wait to make that phone call! The owner met with me and Bill at a local drugstore/soda fountain and said he would lease the space to us for 3 percent of sales per month. All the equipment, tables, chairs, and even dishes, pots, and pans were there. All we needed to do was paint the interior and hang pictures and plants to make it our own.
I was thrilled with the possibilities. We made a deal on a handshake, and then I waited. Ten days later, I could not reach the owner, but instead I got his accountant on the phone. He told me the owners had sold the