Texas Tables Cookbook

Junior League of The Woodlands is proud to offer our second amazing, award-winning cookbook – Texas Tables– which is filled with delicious family-favorite recipes and supports the Montgomery County community.  When you purchase our books, the proceeds directly support the mission of our League and our many community programs and projects.

Texas Tables Cookbook makes the perfect holiday gift.

About Texas Tables

Texas Tables is inspired by the lifetime of memories and emotions associated with the dining tables in homes and the priceless family moments that occur around them. The relaxed yet elegant southern hospitality of the League’s service area is reflected through the books, delicious recipes, and color photographs.

This book takes home cooks on a journey of culinary creation and personal recollection with its 240 delicious recipes from family, friends, and local celebrity chefs – Americas-The Woodlands, Exec. Chef and Owner Michael J. Cordua; Amerigo’s Grille, Exec. Chef Carl Waker; Damian’s Cucina Italiana; Jasper’s, Exec. Chef Kent Rathburn; Perry’s Steakhouse and Grille; Sorrento Ristorante; The Capital Grille, Exec. Chef James Nuetzi.

Texas Tables includes heart-warming stories of favorite table moments and over 60 gorgeous photographs by nationally acclaimed food photographer Terry Vine.  It also features sidebars that relate to fascinating facts and tales about people, places, and events, representing the many tables that make up our North Houston community.

Try a few of the Texas Tables recipes for yourself! Spicy Pretzels and Almond Brittle are always a favorite amongst our League members.

 

Recipes from Texas Tables

Spicy Pretzels Recipe

  • 1 ½ pounds pretzel sticks or nuggets
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 envelope ranch salad dressing mix
  • 1 cup canola oil

Place the pretzels in a very large bowl. Sprinkle the cayenne pepper, onion powder, garlic powder, and dressing mix over the pretzels. Add the canola oil and stir until combined. 

Let stand for 15 minutes and stir to coat. Let stand for 45 to 60 minutes longer, stirring every 15 minutes until the oil and spices are absorbed. Store in sealable plastic bags or air-tight containers. 

Serves 10 to 12.  

Almond Brittle

  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups sliced almonds

Coat the shiny side of an 18×30- inch piece of foil with butter.

Melt 1 cup butter in a saucepan and stir in the sugar, corn syrup, and almonds in the order listed. Cook over medium-low heat until the mixture reaches 300 to 310 degrees on a candy thermometer or is a deep caramel color, stirring constantly.

Pour onto the prepared foil and press with the bottom of the buttered glass pie plate until the mixture is as thin as possible. Let stand until cool. Peel off the foil and break the brittle into bite-size pieces. Store in an airtight container.

Serves 8 to 12.

About Texas Ties

Texas Ties, our Tabasco award-winning cookbook, which premiered in the fall of 1997, has been retired but remains an important part of our League’s legacy.

Award-winning Texas Ties celebrates the Epicurean and emotional ingredients of great food. Its pages contain thoroughly tested, outstanding recipes peppered with personal essays and short recollections of family, food, and tradition. Visually appealing, with heartwarming, hand-tinted photographs framed in whimsical watercolor borders – custom created by award-winning artists – graphically give the cookbooks a personal flavor.

With tastes as big as Texas and culturally diverse as the world, over 350 Texas Ties recipes will surely delight your palate in our original JLTW cookbook. With real-life stories and pictures, Texas Ties will touch your heart. Ultimately, Texas Ties will inspire new memories and traditions your family will share for years.