Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, August 12, 2024

Coastal Magic 2025 Featured Author Spotlight & Giveaway - - Catherine Bruns

 







Welcome to my second Coastal Magic Convention 2025 Featured Author Spotlight! Today, we're shining our Romance Dish spotlight on Catherine Bruns. Catherine is a USA Today bestselling author who has wanted to be a writer since the age of eight. She writes romantic suspense, cozy mysteries (with plenty of humor and yummy food), detective/crime procedurals, and thrillers. I just finished reading Catherine's book that we're spotlighting today, Tastes Like Murder. What a fun read! I'm already excited about diving into more of her books. Please give Catherine a warm Romance Dish welcome. 

 

Welcome to The Romance Dish, Catherine! It’s a pleasure to have you visit with us today. For those who have yet to discover you, please share what readers should expect when they pick up one of your books. 

Thank you for letting me visit! My hope is that readers will always be entertained by my stories and that they can provide a temporary escape to another place and time with no travel necessary.

Family is an important facet of Tastes Like Murder, book one of your Cookies & Chance Mysteries, especially family of the crazy, meddling, humorous kind. What is it about families, and Sally’s in particular, that excites you as a writer? 


Tastes Like Murder
Cookies & Chance Mysteries - Book 1

Sally Muccio’s had her crosses to bear: a cheating ex-boyfriend, crazy Italian parents, and an unfaithful husband, just to name a few. After her divorce, she returns to her hometown to start a novelty cookie shop whose specialties include original fortune cookies, served with a sprinkle of foreshadowing. But there’s no warning when her ex-husband’s mistress drops dead on Sal's porch, and police confirm it’s a homicide. Determined to stop her life from becoming a recipe for disaster, Sal takes matters into her own hands. With two very different men vying for her affection, dead bodies piling up, and a reputation hanging by an apron string, Sal finds herself in a race against time to save both her business and life—before the last cookie crumbles.



I enjoy spending time in Sally’s world because her family is a bit unusual to say the least, lol. They march to the beat of their own drummer and provide a lot of comical moments. Despite the fact that they’re all a little unusual, they are close knit and there’s nothing they wouldn’t do for each other.

Cookies are also front and center in this book and, I admit, had me drooling more than once. Are you a baker? What’s your favorite cookie to make or eat? 

I love to bake. It’s a way for me to relax and destress. For me, picking a favorite cookie is like picking a favorite child. One of my favorites are Josie’s Jelly Cookies, which I’ve included the recipe for. I’m addicted to shortbread cookies, and these have such a light buttery taste that I can never seem to get enough.

Thank you for sharing your recipe. These look delicious!



Josie’s Jelly Cookies

1 ½ cups (3 sticks) of butter, softened
1 cup of sugar
3 egg yolks
1 teaspoon vanilla
4 cups of flour 
Jam – Strawberry, Raspberry, Grape, your choice. (Can be seeded or unseeded.)

Preheat oven to 350° Fahrenheit. Cream butter, sugar, yolks, and vanilla together. Sift flour and stir ingredients into wet mixture. Shape cookies in hand to make a ball about the size of a tablespoon and press thumb firmly into the center. Fill imprint with favorite jam. Bake on parchment-lined cookie sheet for about 10 minutes or until edges start to brown. Let cool—the jelly especially will be very hot! Makes about two dozen cookies.

While I was reading Tastes Like Murder, I could see the story unfolding like a movie in my mind. If this series was taken to the screen, who would you envision playing the key characters? 

If this series were ever to make it to the screen (Hello, Hallmark, I’m available!) I could see Emma Watson in the role of Sally, and perhaps Rachel McAdams as Josie. I know Rachel’s a little older than Josie’s character, but I have every confidence that she could pull it off.

I love that casting!

Let’s learn a bit more about you.

What are your passions (aside from writing, of course)? 

I love to read and attend live theater performances.

What would readers be surprised to learn about you? 

In addition to writing three books a year, I also have a day job. I work as a Contract Management Specialist for the State of New York. Retirement is only a couple of years away (hopefully!), and after that, I’ll be able to pursue my writing full time.

What are you currently reading or looking forward to reading? 

I’m currently enjoying Pretty Baby by Mary Kubica.

Where can readers find you online?

Catherine's Cozy Readers (private Facebook group): https://www.facebook.com/groups/241834706420330

Facebook author page: https://www.facebook.com/profile.php?id=100055727634124

Website: www.catherinebruns.net

Newsletter signup: https://www.catherinebruns.net/contact

 

*When readers sign up for my newsletter, they get a free Cookies & Chance novella sent to them! *

Thank you for visiting with us today, Catherine.  

It was a pleasure to be here!


Readers, have you read Catherine's books yet?

Do you like it when authors include recipes in their books? Do you ever make them?

What's your favorite cookie to make...or eat? Feel free to share your recipe.

One randomly chosen person who posts a comment before 11:00 PM, August 14 will receive a signed copy of It Cannoli be Murder, book two in Catherine's Italian Chef Mysteries series. 

*U.S. only

*Must be 18



Join us February 20 - 23, 2025 for the 2025 Coastal Magic Convention in Daytona Beach, Florida! Click for more information, including registration and a list of Featured Authors


 


Excerpt

Tastes Like Murder

Mrs. Gavelli’s lips moved silently until she stared at me in disbelief. “Why you give me lousy fortune again?”

Good grief. “Mrs. Gavelli, I don’t put those in there on purpose. We buy the fortunes from a novelty store, and Josie stuffs them into the cookies. I have no idea what they’re going to say.”

“Yah, sure,” she spat out, and then read aloud. “‘Be nice or leave.’”

Poetic justice. I turned around to ring up her sale, hoping she wouldn’t see my smile.

Mrs. Gavelli glanced over Amanda’s shoulder. “What you get?”

Drawing her eyebrows together, Amanda stared intently at the strip. “I don’t understand this.”

“They don’t mean anything.” Why did people keep putting so much emphasis on these little pieces of paper?

Amanda frowned as she read aloud. “‘No fortune for you. Wrong cookie. Your luck is not there.’”

“Aha!” Mrs. Gavelli pointed a finger at me. “You see? She get bad fortune too. Is setup.”

I closed my eyes and leaned back against the wall, defeated.

“Well—” Amanda sniffed. “I know you’re jealous of me, but it does seem like kind of a childish thing to do.”

Count to ten, Sal. Nope, didn’t work. “Buy something now or leave.”

Mrs. Gavelli shook her fist at me. “You rude. Is no way to treat customer.” She flounced out the door, bag in hand.

Amanda didn’t even look up at her departure. “Ooh, I think I want one of those vanilla yummy things with the chocolate drops on top. What the heck. Give me six of them.”

“Fudge,” I corrected her. “They’re called Fudgy Delights. And that will be six dollars.” I scooped the cookies into a bag.

Amanda’s jaw dropped. “Don’t I get a discount?”

She had to be kidding. “Why on earth would I give you a discount?”

“I was in here yesterday as well,” Amanda said. “Shouldn’t volume count for something?”

“Six dollars, please.” I clenched my jaw, praying she would leave soon. I didn’t want another confrontation.

Amanda shook her head in disgust while she pawed through her mammoth-sized Gucci purse. She handed me six singles and snatched her bag, reaching inside to remove a cookie. “You really should lose the attitude. It makes you ugly. Oops, I mean uglier.”

I gritted my teeth and turned away from her to ring up the sale, praying for more self- control. If I could wait on Amanda and manage not to lose my temper, I knew I’d be successful with any other customer who walked through the door. “Good night. It’s closing time.”

She took a bite and moaned, closing her eyes. “But I’m not done enjoying my cookie yet.”

“Enjoy it outside on the porch. Now, please.”

My cell phone started to ring from the back room. “Good night, Amanda.”

She shot me a dirty look and turned on her heel, pushing the front door open with force, bells jingling away merrily at her departure. I quickly locked the door before she decided to return.

Good riddance. I ran into the back to grab my phone and glanced at the number on the screen before answering. “Hi, Mom.”

“Hi, sweetheart,” she purred into the phone. “You’re still coming for dinner, right?”

“Yes, I’ll be there.”

“It’s already getting dark.”

I surveyed the kitchen area one last time and shut the lights off. “Mom, I think I can drive in the dark.”

“Did you want to bring a guest?” Her voice was thick with hope.

“You mean a date? Who on earth would I bring?”

“Jake was here yesterday. He’s such a nice—”

I pinched the bridge of my nose between my thumb and forefinger. “I’m not ready for this. Please ease up, Mom.”

She sighed loudly. “You’re nearing thirty. You should get married again and have a couple of babies. Your biological clock is ticking.”

“Okay, I’m hanging up now. Do you need anything?”

“The newspaper didn’t get delivered today. Can you bring yours? Oh, and why don’t you bring your father some of those genettis Josie makes? They might cheer him up.”

“Sure. I’ll see you soon.” I hung up and walked out to the bakery case. As I placed a dozen of the Italian, glazed cookies sprinkled with nonpareils into one of my pink bakery boxes, I knew they wouldn’t do the trick. My father had recently turned sixty-five and was convinced he’d die soon. It didn’t matter that he was in excellent health. Domenic Muccio said his time was coming soon.

His latest hobby consisted of scanning the obituaries and attending random wakes so that he’d know exactly what he wanted when the fateful day arrived. My mother was happy to leave him to his own devices. His total opposite, she acted like a teenager most days. I loved them dearly, but they were both certifiably nuts.

I walked to the front door and changed the sign over to Closed. Amanda sat in one of the wicker chairs, nibbling away. She must have sensed my presence because she suddenly turned and waved at me gaily. I ignored her as I shut the light off and lowered the blind on the door.

Once upstairs, I stepped into the shower for a quick rinse and changed into a pink T-shirt and white shorts. I grabbed a pair of sandals from my closet and blew dry my hair. After adding mascara, I was good to go.

Darkness had fallen in the twenty minutes since I’d closed the shop. Thunderstorms were expected later, the reason for the pitch-black sky. Perhaps then the heat wave would be over for the year. Fall was right around the corner, and soon enough winter would beckon with snow and cold, northeastern temperatures.

I sighed. Come January, I’d really be missing the Sunshine State.

My car was parked out in the alley. I started toward the back door of the shop then remembered the newspaper. It would be a shame if my father couldn’t read the obituaries during dinner. Shaking my head, I unlocked the front door and pushed to open it. Something held the door firmly in place from the other side. Convinced the heat was making it stick, I pushed harder. The door moved forward but only slightly.

What the heck? I reached along the inside wall to turn on the porch light. I sucked in a sharp breath, and my blood ran cold.

Draped across my woven welcome mat lay Amanda’s lifeless body.





Wednesday, November 23, 2022

Happy Thanksgiving Giveaway

 



 Happy Thanksgiving!


It's a busy day around our house with chopping, mixing, and baking on the agenda. Of course, I plan to slip some reading time into the schedule too but mostly it's a day for kitchen creating. 

I'll be making two dishes this year. My apple pie squares evoke sweet memories from my childhood and have become a family favorite so that will be one of my contributions. The other will be Cranberry Jell-O salad. It's a recipe I first had at Thanksgiving dinner at a dear friend's house and has become a must-have at my Thanksgiving and Christmas tables. 

Tomorrow will be our first Thanksgiving in our new combined-family home and I have many blessings for which to be grateful. High on that list of blessings are all of you who share my love of books and continue to support me in this now 13-year journey of sharing my thoughts about the stories we enjoy reading. I love hearing your opinions. You frequently thank me for introducing you to new-to-you authors but I want you to know that you've introduced me to new authors and books as well. I appreciate that...even if my bank account doesn't. ;-) You make the late nights writing reviews worthwhile. You make me smile every day. And you touch my heart with your kind words and notes. 

Thank you for being here. Thank you - each of you - for being you. 


How will you be spending Thanksgiving? Do you have any special traditions?

Will you be cooking?

What's your favorite Thanksgiving dish to make or eat? (Feel free to share recipes!)

What are you thankful for this year?

Three randomly chosen people who post a comment before 11:00 PM, November 27 will each receive a package of books.


*U.S only

*Must be 18

*Void where prohibited


Cranberry Jell-O Salad

2 (4 ounce) pkgs. raspberry Jell-O
1 can whole cranberry sauce
1 Tablespoon lemon juice
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/2 cup chopped pecans

Put Jell-O mix in serving bowl. Add 1-1/2 cups boiling water. Stir until dissolved.
Stir in cranberry sauce and 1 cup cold water.
Add remaining ingredients and stir gently to combine. 
Cover and refrigerate until set.

Topping

8 oz. softened cream cheese
8 oz. sour cream
1/2 cup granulated sugar

Blend all ingredients until smooth. Spread over top of firm Jell-O mixture. Sprinkle with chopped pecans. Cover and chill.

Apple Pie Squares

4 Granny Smith apples (peeled and sliced)
2 Gala apples (peeled and sliced)
3/4 cup granulated sugar
2 Tablespoons all-purpose flour*
1 tsp. cinnamon
1/8 tsp. nutmeg
2 Tablespoons butter (sliced or cubed)
Double pie crust**

*I use King Arthur Gluten Free 
**I use Wholly Gluten Free frozen pie crust
**If you prefer regular crust but don't want to make it, I recommend the pie crust sheets found in the dairy section of your grocery.

For gluten free: Mix sugar, flour, spices, and a sprinkle of salt. Add sliced apples and toss until coated. Place mixture into the pie crust and dot with butter. Top with second crust and seal. Cut slits in top crust to allow steam to escape. Sprinkle top crust with granulated sugar.

For regular recipe: Mix sugar, flour, spices, and a sprinkle of salt. Add sliced apples and toss until coated. Spread one crust into the bottom of a 9 x 11 baking dish. Empty the apples into the crust. Dot with butter. Cover with second crust, seal, and cut slits in the crust. Sprinkle with granulated sugar. 

Bake at 400 F. for 50 minutes.

After pie has cooled, drizzle with topping and cut into squares. 

Topping: Stir milk, powdered sugar, and a bit of vanilla together until smooth. 



Thursday, September 9, 2021

Birthday Giveaway #9 - - The Apple of My Eye

This was originally posted in 2015. I was going to write a new post for today about my favorite fall fruit but I haven't found any new recipes that top these three when it comes to setting my taste buds to dancing. So, here we go...again. :)


Fall is my favorite season of the year for many reasons. One of those reasons is local orchards filled with sweet, tart, juicy, can't-get-enough apples. I eat a lot of apples this time of year - probably at least five per week. For snacking, I prefer Gala and Fuji. They find their way into salads, slices eaten with peanut butter or, frequently, eaten on their own. Just the pure, sweet taste of apple. Baking is something else I enjoy this time of year. Granny Smiths are the apple of choice for my baking and they star in many of the dishes I bake. Here are a few of my favorite recipes.  



APPLE CRISP

5 cups sliced, pared apples (I use Granny Smith)
1 cup Bisquick 
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup firm butter

Heat oven to 375
° F. Arrange apples in an ungreased 9x9x2 baking pan.

Mix Bisquick, brown sugar, cinnamon, and butter until crumbly. Sprinkle over apples.

Bake until apples are tender, about 30 minutes.

I love mine with a scoop (or two) of vanilla ice cream!

*Because I have a gluten intolerance, I substitute gluten-free baking mix for the Bisquick.




PJ'S APPLE PIE SQUARES

8 medium apples, cored, peeled and thinly sliced (I use Granny Smith)
3/4 cup sugar


2 TBSP all-purpose flour
1/2 tsp. cinnamon
dash of nutmeg
2 TBSP butter
2 pie crusts
1/2 TBSP lemon juice
Powdered sugar
Milk
Pure vanilla extract


Sprinkle sliced apples lightly with lemon juice. 

Combine sugar, flour, spices and a dash of salt; toss with sliced apples. Roll one pie crust to a 9x11 rectangle and place it in the bottom of a baking dish of the same size. Fill with the apple mixture then dot with slices of butter. 

Roll the second pie crust to the same dimensions and place over the top of the apple mixture, sealing the edges. Cut slits in the top crust to allow the steam to escape and lightly sprinkle with sugar. Bake in a pre-heated oven at 400° F. for 50 minutes or until done.

Stir together powdered sugar, milk and a squirt of vanilla to make a glaze. Drizzle over slightly cooled pie and cut into squares. This is great hot or cold, either with ice cream or on its own.

*I substitute gluten-free flour for the regular all-purpose flour and use gluten-free pie crust. I like the Wholly Gluten-Free brand. 



APPLE COCO-NUTTY MUFFINS

1-1/2 cups all purpose flour
1-1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup granulated sugar
1/3 cup Crisco Oil
2 cups peeled and diced apples (your favorite type)
1-1/2 cups chopped walnuts
3/4 cups shredded coconut

Preheat oven to 350
° F.

In a large bowl, mix flour, baking soda, salt and nutmeg.

In a medium bowl, mix eggs, sugar, and oil. Stir in apples, nuts, and coconut.

Stir apple mixture into dry ingredients until moist.

Grease 16 muffin cups. Fill each cup 3/4 full.

Bake at 350 F for 25 to 30 minutes. Cool at least 15 minutes before removing muffins from the pan.

* Again, I substitute gluten-free flour for the regular all-purpose kind.


What's your favorite fruit to indulge in this time of year? 

Do you have orchards or farmer's markets nearby where you can buy it fresh from the trees?

Do you have any favorite authors who routinely include recipes in their books?

Do you have special recipes that you tend to only indulge in during the fall? Feel free to share!

Birthday Giveaway #9:

One randomly chosen person who posts a comment before 11:00 PM, September 10 will receive a package of books from my home book stash. 

*U.S. only
*Must be 18
*Void where prohibited


Monday, December 19, 2016

Winter Holiday Recipes (and reads!) - - B.J. Daniels






I'm delighted to host today's stop on the TLC Harlequin Winter Holiday Recipes (and reads!) tour featuring New York Times Bestselling author, B.J. Daniels. B.J. is here to share one of her favorite holiday treats to make and give away at Christmas. Please join me in giving her a warm Romance Dish welcome!

Read about the other authors and stops on the TLC Book Tours' Harlequin Winter Holiday Recipes (and reads!) tour by clicking here. 


Candy-Coated Pretzels
Ingredients:
·       Pretzels – 1 bag
·       Vanilla Almond Bark – 24 oz block
·       Peanut Butter – ½ cup
·       Sprinkles – for decorating

I love sending treats to the kids for the holidays. I have made cookies, fudge, caramels, spiced nuts, caramel corn, popcorn balls and candy-coated pretzels.

What is the first thing that they eat and wish they had more of? The candy-coated pretzels.

So I don’t think I need to tell you how many pretzels I make every season.

I’ve learned tricks on how to do them since I have to make so many.

Yes, they are easy, but time consuming. If you have any helpers around, they can do the sprinkles. This is the job that has to be done while the candy coating is still warm so a helper is always good.
Start with finding pretzels. I live in the sticks so it isn’t easy to find them. I like the large ones because the job goes faster, but often all I can find is the tiny twists (1 lb bag) or the Christmas shapes they sell at Walmart.

Next melt the Almond Bark in a large heavy bowl. A bowl that stays warm works best. There will be melting directions on the back. Just don’t overcook it. You want it melted enough that it coats but is easy to shake off the excess.

I melt the entire 24 oz block then I dump in about 1/3 of the pretzels and stir. You want to be able to stir so you can coat the pretzels. Too many pretzels just makes it harder.

I’ve learned a great trick. Use a metal skewer to hook onto a dozen of the coated pretzels. You can let the excess drop off, then slide off one after another onto a cookie sheet covered with foil. When full, just slide the foil off on the table and get another sheet.

The block of Almond Bark makes a bunch of pretzels. I often get over it when I still have coating left. Just add some peanut butter. Put some pretzels on a sheet of foil and pour the rest of the coating onto them. They will set up and you can break off chunks. The peanut better makes it seem almost healthy.

Trust me when I tell you that you can’t just eat one! Don’t eat while reading or they will all disappear and you won’t know where they went. J

Have a wonderful holiday.

B.J. Daniels

Thank you for joining us today, B.J.! 

Readers, do you have a favorite holiday recipe you'd like to share?






A conman's daughter takes refuge with the family she never knew she had in New York Times bestseller B.J. Daniels's latest addition to the Cardwell family saga. 
Dee Anna Justice had thought that her convict father was her only living relative. Now Walter Justice, fearing for his daughter's safety, urges her to seek out her cousins in Montana. Calling in a decades-old debt, he also enlists private investigator Beau Tanner to protect her. 
Despite their fiery attraction, she resents the bodyguard her dad foists on her. Trust doesn't come easy to DJ. But the warm, embracing family she finds at Cardwell ranch just might begin to soften her suspicious nature, and learning to trust the sexy PI may be the key to saving her life.








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Purchase Links

Amazon | Books-A-Million | Barnes & Noble



Connect with B. J. Daniels

Website | Facebook | Twitter







Thursday, November 19, 2015

Throwback Thursday - - Cozy Kitchen Memories



And so it begins...
Here in the United States, our thoughts are turning to food as we prepare for our Thanksgiving celebration next week. For me, those thoughts center primarily on side dishes - specifically sweet potatoes and cranberry salad. Mmmmm. My niece, Jenn was a wee sprite when she first started helping me in the kitchen. Over the years, we've made hundreds of dishes together and, somewhere along the way, the student surpassed the teacher, becoming an accomplished - and creative - cook and baker (You should taste her biscuits. Heaven!). Jenn is a wife and mom now, living in Japan with her family, but she's home visiting her parents this Thanksgiving so I thought it would be the perfect time to revisit this post she wrote for the Dish the first year we were open, November 2009. 




My Mom's Sweet Potato Casserole


Halloween has come and gone and if you have managed to shake off the sugar-induced coma long
enough to venture out, you'd be hard pressed to miss the explosion of holiday decorations.  If you live in Florida like I do,  this is the only indication that the holiday season has arrived.  The average temperature here is still in the 80s!

The holidays are my favorite time of year.  Everything seems to slow.  The hustle and bustle of everyday life ebbs (I do my shopping online!), if only briefly, allowing us to focus on the things in life that endure.  For me, this is the love of my family.  There is nothing more important to me, and it's this time of year that really makes me want to not only embrace every second of joy they bring me, but to also show my thanks for their never-ending love and support.  It's my personal belief that there is no better way to do this than through food.

Brings a whole new meaning to love handles!

Jenn and PJ (a/k/a Aunt Patty)

I was lucky enough to be given a wonderful culinary education from a very young age and most of my most cherished memories happened in a kitchen.  The family recipes I've collected are much like a diary of my life; every one of them has a story on which I look back fondly.  When I make chocolate chip cookies, it's as if my Aunt Patty is in the kitchen with me, helping me work that beautiful culinary magic while trying to keep my fingers out of the cookie dough.  Whenever I felt homesick at college, I would try to recreate my dad's amazing pancakes and remember all the weekend mornings he'd wake up early to make breakfast for all of us.  I can't even look at sugar cookies without thinking of every Christmas holiday during which my grandmother and I spent hours decorating Christmas trees, angels and reindeer.





Jenn and her mom (a/k/a best sister-in-law ever!)



With only a few days until Thanksgiving, this post is to honor my mom's sweet potato casserole. After inquiring as to the recipe's origins, she informed me that she really couldn't say, but it was something she adapted from numerous different recipes she came in contact with.  It might not be a recipe that has been in my family for generations, but it has been a feature at every Thanksgiving dinner I can remember, and it always fills me with a sense of warmth and peace.  It is home and family and everything I love.



 And it has streusel.  Who doesn't love streusel?








Mom's Sweet Potato Casserole

4 medium sweet potatoes, peeled and cut into chunks

1 cup white sugar

2 beaten eggs

2 teaspoons vanilla

2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1/2 stick butter*


Topping:

2 cups packed brown sugar

1 cup flour

1 cup chopped nuts (optional)

2 teaspoons cinnamon

1 stick melted butter*


1.  Preheat oven to 350°.  Boil sweet potatoes until fork tender.  Drain.
2.  Using electric mixer, mash sweet potatoes.  Gradually add sugar, eggs, vanilla, butter, cinnamon and nutmeg.  Mash until smooth.  Turn mixture into your favorite baking dish.
3.  Combine topping ingredients and mix until crumbly.  Sprinkle evenly over potato mixture and bake for 30 minutes or until topping is crusty and brown.
4.  Throw your scale out the window and have a moment of silence for your waistline.  Elastic waist pants are advised.
5.  Enjoy!
                                     
                                
The best thing about this casserole is that it can be used as a side dish or even a dessert!

* My mom always uses salted butter in cooking.  If you prefer to use unsalted butter, I would suggest adding 1/2 to 1 teaspoon of salt to the potato mixture.










Photographic evidence of my lack of self-control.
















Tell me about your favorite family recipes!  Are they generations old or something new you developed?  Do they have interesting family stories to go along with them?  What are your quintessential holiday dishes?






Wednesday, October 14, 2015

The Season for Apples

Fall is my favorite season of the year for many reasons. One of those reasons is local orchards filled with sweet, tart, juicy, can't-get-enough apples. I eat a lot of apples this time of year - probably at least five per week. For snacking, I prefer Gala and Fuji. They find their way into salads, slices eaten with peanut butter or, frequently, eaten on their own. Just the pure, sweet taste of apple. Baking is something else I enjoy this time of year. Granny Smiths are the apple of choice for my baking and they star in many of the dishes I bake. Here are a few of my favorite recipes.



APPLE CRISP

5 cups sliced, pared apples (I use Granny Smith)
1 cup Bisquick
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup firm butter

Heat oven to 375. Arrange apples in an ungreased 9x9x2 baking pan.

Mix Bisquick, brown sugar, cinnamon, and butter until crumbly. Sprinkle over apples.

Bake until apples are tender, about 30 minutes.

I love mine with a scoop (or two) of vanilla ice cream!



PJ'S APPLE PIE SQUARES

8 medium apples, cored, peeled and thinly sliced (I use Granny Smith)
3/4 cup sugar

2 TBSP all-purpose flour
1/2 tsp. cinnamon
dash of nutmeg
2 TBSP butter
2 pie crusts
1/2 TBSP lemon juice
Powdered sugar
Milk
Pure vanilla extract



Sprinkle sliced apples lightly with lemon juice. 

Combine sugar, flour, spices and a dash of salt; toss with sliced apples. Roll one pie crust to a 9x11 rectangle and place it in the bottom of a baking dish of the same size. Fill with the apple mixture then dot with slices of butter. 

Roll the second pie crust to the same dimensions and place over the top of the apple mixture, sealing the edges. Cut slits in the top crust to allow the steam to escape and lightly sprinkle with sugar. Bake in a pre-heated oven at 400° F. for 50 minutes or until done.

Stir together powdered sugar, milk and a squirt of vanilla to make a glaze. Drizzle over slightly cooled pie and cut into squares. This is great hot or cold, either with ice cream or on its own.


APPLE COCO-NUTTY MUFFINS

1-1/2 cups all purpose flour
1-1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup granulated sugar
1/3 cup Crisco Oil
2 cups peeled and diced apples (your favorite type)
1-1/2 cups chopped walnuts
3/4 cups shredded coconut

Preheat oven to 350 F.

In a large bowl, mix flour, baking soda, salt and nutmeg.

In a medium bowl, mix eggs, sugar, and oil. Stir in apples, nuts, and coconut.

Stir apple mixture into dry ingredients until moist.

Grease 16 muffin cups. Fill each cup 3/4 full.

Bake at 350 F for 25 to 30 minutes. Cool at least 15 minutes before removing muffins from the pan.


What about you? Do you enjoy apple snacks? What are your favorite varieties?

Do you bake with apples? Any recipes you'd like to share?