Her delectable baked goods are just part of the story. DuPree, who previously owned BJ’s Restaurant in Calhoun, also has a popular cookbook that is flying off the shelves of Barnes and Noble. The book is also available for sale at the local farmers market and area bookstores.
“Deliciously Southern: Southern Recipes and a Tour of the South” offers 370 recipes for all sorts of popular Southern staples such as Southern fried chicken, baked macaroni and cheese, grits and greens and old-fashioned chicken pot pie. Sweets abound too, including sweet tea pie and blackberry cobbler.
But it is her Angel Biscuits that have developed a following.
DuPree decided to go to local farmers market so that she could develop a wider audience for her products and her book.
“I am having the best time at the Woodstock Farmers Market,” DuPree said. “It is a really fun time, and I expect to be there every Saturday.
Kyle Bennett, director of Tourism and Visitors Center Operations in Woodstock, says the biscuits and other treats sold by DuPree are outstanding.
“Her fried pies are delicious; they taste just like my grandmother’s” Bennett said. “We are glad to have her at the farmers market.”
Using a treasured family recipe, DuPree began making her angel biscuits, described as a cross between a biscuit and a yeast roll, in 1989 for her family’s restaurant. Served with whipped honey butter, they soon became popular with customers and tourists.
In 2007, a kitchen fire at the restaurant and the recession forced DuPree to close the 20-year-old family business, but she said it made her determined to stay true to her Southern roots and continue her career and her love of good food and feeding others.
She used the restaurant’s best-loved recipes and family favorites to write her cookbook, and then she decided to launch the restaurant’s signature rolls on the market so customers around the country could enjoy a hot buttery pan of “heavenly” angel biscuits at home.
She says they are perfect for breakfast with country ham and jam or as a dinner roll or appetizer.
For more on the cookbook, visit aletiadupree.com or find the author on Facebook.
Grandmother’s Fried Apple Pies
Yield: 8 to 10 pies
1 (8-ounce) package dried apples or peaches
4 cups water for apples (2 cups for peaches)
1 teaspoon fresh lemon juice
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon cinnamon (optional)
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 ½ cups shortening
1 tablespoon vinegar
½ cup ice water
Vegetable oil, for frying
Confectioner’s sugar or granulated sugar
In a 2-quart heavy saucepan combine fruit, water, sugar, salt, cinnamon, and lemon juice. Cover tightly and simmer for 20 to 25 minutes or until all the water is absorbed and fruit is tender. Pour off excess water, if any. Mash fruit mixture with a potato masher until smooth. Taste and see if more sugar or seasoning is needed.
To make the dough, mix flour, salt, sugar and shortening in a large bowl. Cut shortening in with a fork or pastry blender. Mix water, egg, and vinegar; add to flour mixture. Combine all with a fork until moistened, then with hands mold dough into a ball. Chill at least 15 minutes before rolling out. (I use this recipe for all my pie crust. It is a tender and flaky pastry.) Roll out the dough on a lightly floured board and cut into 8 or 10 circles, about 6-inches in diameter and ¼ -inch thickness. Divide the fruit mixture among them. Fold pastry over in half, crimp edges together with a fork, and pierce pastry for vent holes. In a large skillet pour the oil to a depth of about 1/2-inch and heat to 350 degrees. Place pies in hot oil and fry on both sides until light golden brown (3 to 4 minutes). Drain on paper towels and sprinkle with confectioners’ sugar or granulated sugar, if desired.