Welcome to the CheckerBerrí Cafe.

Aunt Alice’s Chicken Salad (from Rasberry Tea, the novella)
Alice Turner Hackney and I met in the kitchen of the First Baptist Church Alpharetta several times to plan women’s events as we worshiped there during the years of 1990-1999. I am not sure which impressed me the most--Alice’s sweet and willing attitude or those wonderful dishes she prepared. But I never could get enough of her chicken salad!

Aunt Alice’s Chicken Salad

Ingredients:
4 or 5 cups chicken breast (boiled, drained, and chopped)
½ cup mayonnaise
¼ cup sour cream
¾ cup peach preserves
½ cup diced celery
½ cup toasted sliced almonds
Directions:
Mix together and enjoy.
Once served, press teaspoon in center of serving and top
with a teaspoon of peach preserves.
Makes 4 to 5 servings.

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Aunt Alice’s Pumpkin Bread (from Raspberry Tea, the novella)
Alice Lavender and I worked together in the District Attorney’s Office in Cordele, Georgia during the years of 1987-1990. Alice always brought wonderful goodies to the office during the holiday season. I am thankful for the blessing of Alice’s friendship, and her pumpkin bread has become a cherished Christmastime tradition in our home.

Aunt Alice’s Pumpkin Bread

Ingredients:
4 beaten eggs
2 cups sugar
1 cup vegetable oil
2 cups plain flour
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
15 oz can of Libby’s 100% pure pumpkin
Directions:
Beat eggs and sugar well.
Add oil. Beat well.
Add flour, soda, cinnamon and salt. Beat well.
Blend in pumpkin.
Pour into greased & floured (or Pam coated) loaf pans.
Fill loaf pans half full.
Bake at 350º for 40-50 minutes - regular loaves.
Bake at 350º for 35 minutes - small loaves.
Makes 3 regular loaves, 6 small loaves.

Cream Cheese Spread
Ingredients:
½ cup real butter
2 cups powdered sugar
1 8 oz. cream cheese (softened)
1 Tbs. vanilla
½ cup finely chopped pecans (optional)
Directions:
Cream butter and cream cheese. Add sugar. Beat well.
Add vanilla. Beat well. Add pecans. Beat well.
(Freeze leftover spread.)

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Raspberry Tea (from Raspberry Tea, the novella)
My dear friend, Dot, met with me at O’Charley’s in Alpharetta, Georgia, many times. She patiently listened to my dream of Biblically encouraging women, gave me wise counsel each time we met, and then quietly prayed for me day after day. And she still does. I am immensely grateful for Dot and all that she represents to me. I began drinking raspberry tea during those O’Charley days. I continue to drink raspberry tea anywhere it’s available, and with each opportunity I am reminded of treasured friendships along life’s way. It has become a symbol of friendship to me over the years.

Gigi’s Raspberry Tea
Add 1 ounce of premium gourmet raspberry syrup to
an 8 ounce glass of tea (your preference as to sweetened
or unsweetened tea)

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Ingredients:
2 Tetley Iced Tea Brew Family Size teabags
6 ounces of premium gourmet raspberry syrup
¼ cup granulated sugar
Directions:
Prepare Tetley tea as directed.
Once you remove the tea bags, add syrup and sugar.
Stir and let cool to room temperature (rather than chill).
Once it’s room temperature, pour over ice or chill.
Makes 2 quarts.