Author Recipe Celebration 2008
Romance Authors Bring You Their Favorite Recipes
Download These Recipies (Word Document) - updated 10/28/2008
Click on a Recipe For Directions and Author Information
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Nicole Austin Southern Sweet Potato Casserole (page top)
Author Website: http://www.nicoleaustin.net
In my family, no holiday feast is complete without the sweet potato casserole. When my mother is cooking the ingredients are carefully measured so there’s only a subtle hint of bourbon. Far less refined, I prefer a bolder flavor and tend to be a bit more liberal with the bourbon and brown sugar. I also recommend buying double the ingredients as there are rarely leftovers and often demands for more the next day.
Ingredients:
6 medium sweet potatoes
½ cup firmly packed brown sugar
½ cup butter, melted
1/3 cup orange juice
¼ cup bourbon
½ tsp. salt
½ tsp. pumpkin pie spice
1/3 cup chopped pecans
1 cup miniature marshmallows
Preparation:
Cook sweet potatoes in boiling salted water in a large sauce pan approximately 30 minutes or until tender. Drain; cool to touch, then peel.
Mash potatoes in a large bowl. Add sugar, butter, orange juice, bourbon, salt and pumpkin pie spice. Beat until fluffy and smooth.
Spoon into a lightly greased 1 ½ quart baking dish. Sprinkle pecans around the edge.
Bake at 350 for 30 minutes or until thoroughly heated. Sprinkle marshmallows on top and bake for 5 additional minutes or until the marshmallows are golden brown.
Serves 8 to 10
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Ashlyn Chase - Lazy Hot Buttered Rum (page top)
Author Website: http://www.ashlynchase.com
2 cups Butterscotch Schnapps
1 quart vanilla ice cream.
Combine in blender and store in freezer for up to one month if you don't feel like serving it right away.
When you're good and ready, scoop mixture to half-fill a highball glass.
Pour 2 Tablespoons of spiced rum (like my fave-Captain Morgan's) over mixture in glass.
Add enough boiling water or scalded milk to fill the glass. Top with cinnamon or nutmeg.
*Warning, this is pretty damn strong stuff. It's a good desert since it'll make you too lazy to serve dinner.
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Roz Denny Fox - Peppery Pumpkin Seed Toffee (page top)
Author Website: http://www.Korynna.com/RozFox
I'm not sure where I got this recipe, so don't know who to credit. It's not my original.
But it's a fun Halloween or Thanksgiving treat.
Prep 20 min - Cook time 15 min
1 ½ c toasted pumpkin seeds
toasted in 1 T cooking oil
½ tsp salt
As pumpkin seeds toast add:
½ tsp ground cumin
½ tsp cayenne pepper
Line 13 x 9 x 2 pan with foil, extending over edge
Butter sides of 2 quart saucepan
In pan melt 3/4 c butter
Add: 1 c sugar; 3 T water;1 tsp light corn syrup
Cook and stir over medium heat until mixture boils
Reduce heat to moderate, steady heat until candy
thermometer reaches 290 soft crack stage
(watch after 280 to prevent scorching)
Remove saucepan from heat and quickly stir
in pumpkin seeds. Then pour mixture into
your prepared pan, spreading evenly.
Will be thick and firm when candy is cool.
Use foil to lift from pan. Break into pieces
Store in tightly covered container.
Makes 1 lb of candy.
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Alisha Paige - Spider Legs (page top)
Author Website: http://www.alishapaige.com
Ingredients:
1 bag of Semi-sweet Chocolate Chips
1 bag of Butterscotch Chips
1 bag or 1 can of Chinese Noodles
1 can of cocktail salted peanuts
Directions:
Pour the chocolate chips and butterscotch chips into a large mixing bowl. Melt in microwave for 3 minutes, stopping half-way through to stir. Remove melted chocolate from microwave and add Chinese noodles and peanuts. Stir the mixture until the chocolate clings to the Chinese noodles. With a large spoon, lay the mixture onto wax paper or foil in golf ball sized scoops and allow to cool. Mmmmmmmm! Spider Legs! (A wonderful Halloween treat!)
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N. J. Walters - Carnation Book - Chocolate Fudge (page top)
Author Website: http://njwalters.com/
I'm sending along a childhood favorite -
It's a fudge recipe that came out of a Carnation Recipe book about forty years ago. It's simply, it's easy and it makes smooth, creamy, chocolate fudge. I only make it during the holidays because I love it way to much. *g*
5 Minute Fudge
2/3 cups of Carnation milk
1 2/3 cups of sugar
--Bring milk and sugar to a boil for five minutes. Stir constantly and don't have the heat turned too high to keep from burning. (Medium heat, or just above, should do it, depending on your stove.) Remove from heat.
Add:
1 1/2 cups of semi-sweet dark chocolate chips (or chips of choice)
1 1/2 cups of mini white marshmallows
1 teaspoon of vanilla extract
Stir until smooth and pour into greased 8" X 8" pan.
Cool and cut into squares.
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Rae Lori - Razzle Dazzle Pork Chops (page top)
Author Website: http://www.raelori.com
I made this recipe sort of by mistake because an old recipe I came across used saltine crackers for the coating. We ran out but we did have Ritz crackers and I thought I’d give ‘em a whirl since I had seen them used as substitutes in other recipes. Turns out they were much better than the saltines because they added a special spice and a mixture of sweet yet salty crunchiness on top of the tender pork chops. It’s now become my favorite thing to serve when we have company over. :-)
1-2 sleeves of crushed Ritz crackers
3 eggs, beaten
4-6 thick pork chops
Canola oil, or other oil to your liking
½ tbsp of Dillweed
Spike All Natural Seasoning
DIRECTIONS
1. Preheat your oven to 375 degrees F or your burners to medium high.
2. In one bowl, whisk together the eggs and in another keep your Ritz crumbs handy in a nearby plate.
3. Heat oil in a large skillet over medium high heat. Make sure you line the oil in the skillet to cover the chops about half way. Dip the pork chops into egg batter and lightly season with the Dillweed and Spike seasonings before dipping them into the crumbs.
4. Fry chops in hot oil for several minutes per side, or just until golden. I usually test the insides by cutting a little slit into them to check the coloring of the meat on the inside to make sure it’s cooked the way I like them. Once they’re as you like them, remove the chops and place them on a plate or a cooling rack.
5. Alternatively, if you don’t want to fry them, you can place the post dipped chops onto a baking sheet for the oven. Bake them for approximately 30 to 40 minutes, turning them once. You can check them the same way to make sure they’re good to go in the inside.
6. Serve and enjoy!
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Vicki Lewis Thompson - Never Fail Cup Cakes (page top)
Author Website: http://vickilewisthompson.com/
1 egg
1/2 cup cocoa
1/2 cup Crisco
1 1/2 cups flour
1/2 cup sour cream
1 tsp vanilla
1tsp soda
1 cup sugar
1/2 cup hot water
Put in bowl in order given. Do not mix until last item has been added, then beat well. Bake at 350 degrees in muffin tins 15 to 20 minutes.
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Deborah Macgillivray - Scottish Gingerbread (page top)
Author Website: http://deborahmacgillivray.co.uk/
http://deborahmacgillivray.co.uk/recipes.htm
Makes 1 - 9 x 13 inch cake
Ingredients:
1 cup butter, softened
1/2 cup white sugar
3/4 cup molasses
2 eggs
1 cup beer
1 3/4 cups all-purpose flour
1 3/4 cups whole wheat flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup raisins
1/2 cup diced candied orange peel
1/2 cup finely chopped almonds
Steps:
Stir together the flours, spices, and baking soda.
In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel, and almonds. Turn the batter into a greased and floured 9 x 13 inch baking pan.
Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.
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Mechele Armstrong aka Lany of Melany Logen - Roasted Winter Vegetables (page top)
Author's Website's: http://www.mechelearmstrong.com and http://www.melanylogen.com
Roasted Winter Vegetables
Tools: Chef’s knife, saucepan, colander, shallow baking dish
Preparation Time: About 15 minutes
Roasting Time: About 30 minutes
Ingredients:
4 Medium baking potatoes, peeled
2 tablespoons chopped fresh
tarragon or ½ teaspoon dried
2 Medium onions, peeled
Salt and freshly ground
pepper to taste
3 large carrots, scraped & trimmed
2 tablespoons butter, cut into
4 or 5 pieces
1 table spoon olive oil
- Preheat oven to 375 F
- Quarter the potatoes and the onions, cutting any very large quarters in half. Cut carrots in half lengthwise and then into 2-inch-long pieces.
Place potatoes, carrots, and onions in a medium saucepan with cold water to just cover. Cover the pan and bring to a boil over high heat. Reduce heat and simmer for 1 minute; drain immediately and thoroughly in a colander.
- Place the vegetables in a shallow baking dish. Add the olive oil, tarragon, and salt and pepper. Mix well to coat. Dot with butter and roast for 15 minutes, basting and turning once. Raise the temperature to 425 F and roast 15 minutes more or until potatoes are tender and lightly browned, basting and turning once.
Yields: 4 servings
Tip: I like the taste of the tarragon so sometimes I up the amount that I use. Determine if you like tarragon and then play with it.
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L.A. Day - Christmas Cresents (page top)
Author Website: http://www.la-day.com
Ingredients
1/2 lb butter
2 cups flour
2 cups chopped pecans
5 tablspoons sugar
2 teaspoons vanilla
1 tablespoon water
1/2 teaspoon salt
powdered sugar for coating
Directions
Cream butter, add sugar, vanilla & water. Sift flour & salt together and stir into mixture. Add nuts & mix. Using walnut sized portions shape cresent. Bake at 325 for 20 minutes. While warm roll in powerderd sugar.
I got this recipe years ago from my mother-in-law and I love it.
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Minnette Meador - Spaghetti Sauce W/ Asiago Chicken Sausage (page top)
Author Website: www.minnettemeador.com
1 lb Asiago chicken sausage links, sliced (Trader Joes) or other sausage
½ Large onion, chopped
5 garlic gloves, coarse chopped
1 can diced tomatoes
1 jar spaghetti sauce (I use Prego Sausage Italian)
1 can tomato sauce
2 cups diced fresh tomatoes
1 tbsp oregano, fresh or 2 tbsp dried
1 tbsp thyme
1 tsp sugar
1 tsp sea salt
Brown onion and garlic in hot pan until golden brown and beginning to caramel. Add sausage and cook until browned. Add remaining ingredients, lower heat to simmer, and cook for 1-2 hours over low heat, stirring occasionally. Serve over cooked pasta and top with fresh grated parmesan cheese. Very savory sauce with a nice bite and chunky texture.
Minnette Meador - My worlds...real or imagined...
NEWSLETTER
www.minnettemeador.com
minnettemeador.blogspot.com
Minnette's 2008 Releases: Starsight, Vol. I, The Centurion & The Queen,
The Edge of Honor (September 2008), Starsight Vol. II (November 2008)
A Cup of Comfort for Single Mothers "Sunday Breakfast"
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 Maria Isabel Pita - Salmon Burritos W/ Cucumber Salsa (page top)
Author Website: http://www.mariaisabelpita.com
I'd like to submit this recipe I adapted form one I found in Cooking Light Magazine years ago. It's one of my all-time favorites and very festive looking as well as delicious and healthy, too. Attached is the recipe .rtf file and a .jpg picture of the dish. I hope you can use it.
SALMON BURRITOS WITH CUCUMBER SALSA
2 Salmon Fillets, 12-16 oz each
Sea Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
½ Tbls Chili Powder
4 oz Feta Cheese
¼ cup Soy Cream or Regular Cream
¼ cup chopped Fresh Cilantro (or Parsley)
4 burrito-sized Spinach-Basil Flour Tortillas
1 16 oz can Cuban-style (seasoned) Black Beans, drained
Slice each Salmon Fillet in half lengthwise, rub them with some Extra Virgin Olive Oil, season them with Sea Salt and freshly ground Black Pepper, then lightly dust them with Chili Powder. You may now either broil or grill the fillets until the meat is opaque, about 5-8 minutes per side, depending on their size.
Wrap the Spinach-Basil Tortillas in foil and heat them in the oven for about ten minutes while the Salmon cooks.
Meanwhile, in a small bowl combine the Feta Cheese with the Soy Cream and the fresh Cilantro (or Parsley) and season to taste with Salt and Pepper.
Heat the drained Black Beans, either in the microwave or on the stove, until warmed through.
Once the Salmon fillets are cooked, you’re ready to assemble the burritos. Spoon ¼ of the Black Beans lengthwise down the center of each Tortilla followed by ¼ of the Cheese & Cilantro mixture. Top with the Salmon Fillets and carefully fold closed the tortillas, turning them over seam-side down. Top with the Cucumber Salsa and serve at once.
CUCUMBER SALSA
(This Salsa can be prepared up to four hours in advance covered with plastic and refrigerated)
1 Cup finely chopped Cucumber
1/3 cup finely chopped Red Bell Pepper
1/3 cup finely chopped Red Onion
¼ cup chopped fresh Cilantro (or Parsley)
1 Tbls Red Wine Vinegar
1 Tbls Extra Virgin Olive Oil
Mix all the ingredients in a large bowl and season to taste with Sea Salt and Freshly Ground Black Pepper.
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 Shelley Munro - Karen's Mum's Pavlova (page top)
Author Website: http://www.shelleymunro.com
Here is a recipe for a very traditional New Zealand dessert. Pavlova is especially popular at Christmas time and our family celebrations always include pavlova for dessert.
Karen's Mum's Pavlova
4 egg whites
1 dessertspoon cornflour
1 dessertspoon vinegar (malt)
1 teaspoon vanilla essence
2 cups sugar (fine grained caster is best)
4 tablespoon boiling water.
Place all in a bowl and beat for 10 minutes or until folding in peaks. Line the oven tray with non-stick baking paper. Pile mixture onto baking paper shaping mixture into a round shape. Make the centre slightly hollow. Heat oven to 220c (425F) and when pavlova goes into the oven turn down to 120c. (220F) Cook for 1 hour. Allow pavlova to cool. Fill dip in centre with whipped cream. Cover with grated chocolate or fresh fruit (strawberries, raspberries or kiwifruit are yummy) and serve.
Comments: This recipe came from my sister-in-law, Sheryl, who is the family expert when it comes to pavlovas. She whips them up for most family gatherings, and there's not usually any left over by the time we're finished. My favorite topping is either passion fruit pulp or berries but the one in the photo is decorated with dried fruits and marshmallows. Your imagination is the only limit when it comes to topping a pavlova.
Note from my sister-in-law - I have been making this one for quite a while now. It is a bit easier than the one I used to make. - Just put everything in together!!
Note from Shelley - The pavlova is said to be named after the ballerina, Anna Pavlova. There's much debate between Australian and New Zealanders as to which country invented the pavlova. Latest New Zealand research says it's New Zealand so I'm sticking with that theory! <grin>
Adventure into Romance
http://www.shelleymunro.com
Cat & Mouse, 1 Oct, Ellora's Cave
Tea For Two, 14 Oct, Samhain
~Lies and secrets have a way of returning to bite a girl in the butt…
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