Read The Dixie Belle's Guide to Love Online
Authors: Luanne Jones
The Dixie Belle's Guide to Love (24 page)
He knelt in front of her. “Then what should I say, Rita?”
What more could he say? He had apologized, explained himself, and said he loved her. Only a damned fool would ask for anything more.
“Say absolutely nothing.” She leaned forward and kissed him passionately, lovingly, carelessly.
They would still have so many things to work out, but she was a smart woman, and he was a decent man. Together, they could handle anything that life threw at them, and they would still be standing—together.
(after a fashion)
So, Rita got her own story.
Should you stop into the Java Palace or the Cozie Mouse, the boutique the new owners just opened upstairs and brought me in to run—it ain’t turned a profit yet, but it sure has got a few boxers in a bunch (and that’s better than money around here any day, if you ask me)…Anyway, if you find yourself passing through Hellon, Tennessee, one day and decide to stop at the Palace and ask about Rita Butcher Stark people will…Now, first thing, they’ll correct you. It’s Rita Butcher Stark West, and she kindly asks you lop out the old last names. I ain’t offended at that especially now that there’s a new Mrs. Stark, who doesn’t mind sharing my closet space and the occasional fashion tip. It’s just good sense.
And before we get too far along I will tell you
that folks will still want to tell you about that tornado. Good stories do not die easy in a place where not much happens.
That is one reason they will go on about The Wedding. Now, not just any wedding, this is The Wedding. The Wedding to which all weddings heretofore in Hellon will forever be held up against and find themselves lacking. Nobody would expect anything less than big doings for the only daughter of the West family. Jillie not only had the most beautiful dress and the handsomest husband going, they had the happiest matron of honor and best man ever.
Will—someday if you want to see him grin real big, sneak up on him and call him Wild Billy—Will and Rita had a small ceremony at a church in Memphis. They never did go much for fluff and folderol. Besides, Rita said, she was far too busy with her fall classes at college to plan a big affair. And she did not want to compete with Jillie for the honor of most-talked-about wedding. And she would have, too, what with the likes of Lacey Marie, Cozette, and Jillie as bridesmaids and Miss Peggy and me fighting (false) tooth and (press-on) nail over which one of us would be flower girl. That would have been an event most folks in town would have paid to see.
So, if you do drop in some morning and ask after Rita, that’s what you’ll hear. That and the tornado story—
again
. But first you’ll want to order yourself up a piece of pie, or cobbler or, if it’s not too early in the day, a hefty slice of red velvet
cake—they still use Rita’s recipes though no one ever quite made them as good as her. Don’t be shy about ordering plenty, either. Because no one will get around to telling you anything about Rita West until they’ve made sure you know down to the last detail all about that summer when Rita tore the Pig Rib Palace apart, then tore away everything holding her back and took off. Just like her mama. Just like we all knew she would once she got the right wind under her wings.
Don’t tell Cozie they aren’t health food—sometimes it’s healthy just to eat food that makes you feel good.
4 c. flour
1
/
2
c. sour cream
1 c. soft butter
1
/
2
t. salt
1
/
2
t. baking soda
1
/
2
t. nutmeg
1 t. baking powder
1 t. vanilla
1
1
/
2
c. sugar
1 egg
Sift flour, powder, soda, salt, nutmeg. Cream butter, sugar and add egg then sour cream and vanilla. Add the flour mixture and blend well. Chill overnight. Divide dough into four parts. Roll out one section at a time. Return other parts to the fridge. Cut with cookie cutters and bake at 350°F on greased cookie sheet for 8–10 minutes.
Some Southerners have more sophisticated tastes than fried peanut butter and banana sandwiches, y’all.
Crust:
1 c. graham cracker crumbs
1
/
4
c. melted butter
1
/
4
c. packed brown sugar
1
/
2
c. chopped peanuts
Filling:
2 c. creamy peanut butter
2 c. sugar
2 t. vanilla
2 pkg. soft cream cheese—16 oz.
2 T. soft butter
1
1
/
2
c. stiffly beaten whipping cream
Topping:
4 oz. semisweet chocolate chips
chopped peanuts—optional
3 T. plus 2 t. hot coffee
Combine all crust ingredients. Press into the bottom and halfway up the sides of a 10-inch spring form pan. Chill. For filling, beat peanut
butter, cream cheese, sugar, butter, and vanilla in a large mixing bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. For topping, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired.
Pucker up and say “Yum!”
7 T. cornstarch
1
1
/
2
c. sugar
2 c. water
¼ c. butter
dash of salt
4 egg yolks
1
/
2
c. lemon juice
Mix cornstarch, salt and sugar. Boil 1 cup water. Add cornstarch mixture to 1 cup cool water and stir. Stir in boiling water and cook 4 minutes. Mixture should be thick and clear. Add about 1/
4
cup hot mixture to egg yolks and combine well. Add egg mixture gradually to hot mixture. Cook 45 seconds. Add lemon juice and butter, mix well. Cool. Serve in graham cracker crust. Top with whipped cream if desired.
Be an angel and make a batch.
2 c. sugar
1 t. vanilla flavoring
1
/
8
t. salt
1
/
2
c. water
2 egg whites
1
/
8
t. cream of tartar
Combine sugar, water, salt, and cream of tartar. Cover and boil for 5 minutes. Uncover. Wipe sides of saucepan with a damp cloth. Boil without stirring to firm ball stage (245°–248°F). Pour slowly, beating constantly, over stiffly beaten egg whites. Add flavoring. Continue beating until candy holds its shape when dropped from a spoon. Drop by teaspoonfuls onto waxed paper. Sprinkle with chopped nuts if desired.
Slap a bib on and dig in!
1 c. fruit cocktail drained
1 c. sugar
1 egg
1 t. baking soda
¼ c. brown sugar
1
/
4
c. liquid from fruit cocktail
1 t. vanilla1
1
/
4
c. flour
1
/
2
t. salt
1
/
4
c. nuts
Put fruit cocktail, liquid, sugar, vanilla, and egg into bowl. Sift into same bowl the flour, soda, and salt. Mix everything together until only moist. Do not mix too much. Sprinkle brown sugar and nuts on top. Bake at 350°F for 35–40 minutes in greased and floured 8-inch pans.
Well, it ain’t a Julep, but it’ll cool you down just fine on a hot day.
1 c. sugar
2 egg whites
a few grains of salt
¼ c. lemon juice
1
1
/
2
c. water
green food coloring mint flavoring
Combine sugar and water. Boil 10 minutes. Cool. Add lemon juice and salt. Flavor with mint. Add food coloring until desired tint is obtained. Mix thoroughly. Pour into tray of mechanical refrigerator. Freeze to mushy consistency. Remove from tray. Place in chilled bowl. Whip until light. Carefully fold into stiffly beaten egg whites. Return to tray. Freeze until firm. 6 servings.
C
AUTION
: If you are worried about using uncooked eggs, do not use this recipe!
An old favorite that Rita made her specialty, the Perfect Princess cake, by adding strawberries dipped in white chocolate—it’ll make you feel like royalty!
1
/
2
c. butter or margarine, softened
2 large eggs
1 t. baking soda
2 T. cocoa
1 T. white vinegar
2 t. vanilla extract
1
1
/
2
c. sugar
2
1
/
2
c. cake flour
1
/
2
t. salt
1 c. buttermilk
2 (1-ounce) bottles red liquid food coloring
Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Stir together flour and next three ingredients. Stir together buttermilk and next three ingredients. Add flour mixture to butter mixture mixing alternatively with buttermilk mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition.
Pour batter into three greased and floured round cake pans. Bake at 350°F for 17–19 minutes, or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks. Spread frosting between layers and on top and on sides of cake. Cover and store in refrigerator.
Boiled Icing:
1
1
/
2
c. sugar
1 t. vanilla flavoring
2 egg whites, stiffly beaten
1
/
8
t. cream of tartar
3
/
4
c. boiling water a few grains of salt
Combine sugar, water, cream of tartar, and salt. Stir until dissolved. Boil to soft ball stage (236°F). Pour slowly, beating constantly, over egg whites. Add flavoring. Beat until thick and creamy.
A favorite Southern funeral food that won’t be turned away at a Fourth of July picnic or as a groom’s cake at a church basement wedding reception.
2 c. sugar
1 c. water
1 stick margarine
1 t. baking soda
6 T. cocoa
2 c. flour
½ c. shortening
2 eggs (beaten)
1 t. vanilla
½ c. buttermilk
Sift flour and sugar together. Bring to boil the water, shortening, margarine and cocoa. Pour this hot mixture over flour, sugar mix. While hot, add buttermilk, eggs, soda and vanilla. Pour into large cookie sheet (mix will be thin) and bake at 400°F for 20 minutes.
Icing:
1 stick butter
6 T. milk
1 box powdered sugar
4 T. cocoa
1 t. vanilla
1 c. nuts (optional)
Bring to boil the butter, cocoa and milk. Add powdered sugar (sifted), vanilla and nuts. Spread over cake while icing is still hot so it will melt into cake.
When plain old sweet tea or lemonade just ain’t enough!
Boil two cups water and steep four tea bags in it. Dissolve two cups sugar in the tea. Add twelve ounces frozen orange juice, twelve ounces frozen lemonade, seven cups water, and two cups brandy. Mix well and freeze. Makes one gallon. Keep in freezer. Put some slush in a glass and fill up with 7-Up (about half slush and half 7-Up). Carries a real kick!
All the girls at work will ask for the recipe.
1 pkg. Double Oreo cookies
1 stick butter (or margarine) melted
Pour butter or margarine over crushed cookies. Stir until cookies are coated with butter.
2 (8 oz.) Cool Whips
1 (8 oz.) cream cheese (room temperature)
1 c. confectioner’s sugar
Mix well in large bowl: 12 oz. instant chocolate pudding (mix as directed). Alternate layers beginning with cookies/filling/pudding, ending with cookies.
