Tasty Tuesday: Swedish Ginger Snaps #cookie #recipe from #romance #author Rebecca Hunter

Anybody else getting excited for Christmas? The anticipation around here is high. The smell of cookies baking evokes many happy memories and now I have a new recipe to add to my arsenal. Help me welcome Rebecca Hunter and her tempting ginger snap cookie recipe along with several holiday romances!


Thanks for hosting me, Betty! I’m Rebecca Hunter, I write the steamy contemporary romance series Stockholm Diaries.

Since it’s December, I thought I’d share a holiday cookie recipe. In my Stockholm Diaries series, North American women travel to Sweden and find romance, adventure… and new foods, of course. The heroines try everything from cinnamon rolls to sandwiches with hard-boiled eggs and caviar paste!

rebeccahunter_stockholmdiariescaroline-cvr2_800pxStockholm Diaries, Alice is the next set of stories in the series (coming in early 2017). It’s a set of four novelettes and in the last one, New Years in Stockholm, Jonas offers Alice the classic Swedish treat ginger snaps. Here’s a sneak peek at the family recipe we use in our house to make these cookies every December. It was handed down from my husband’s grandmother – his “farmor” – which is where the name of this recipe comes from.

Here in the U.S., most gingerbread recipes feature molasses. However, Swedish recipes use a beet sugar extract called sirap instead. Outside of Scandinavia, you probably won’t find this ingredient in your local grocery store, but you can easily order it on Amazon under the brand name Dansukker. It’s worth the extra step, since sirap gives these ginger snaps a delicate, distinctly Scandinavian taste.

Farmor’s Swedish Ginger Snaps

125 grams (1/2 cup) sugar

125 grams (1/3 cup) sirap*

1/2 egg

125 grams (9 T) butter

3/4 deciliter (1/3 cups) whipping cream

1/2 T cinnamon

1/2 T ginger

1/2 t nutmeg

1 t baking soda

350 grams (2 3/4 cups) flour

* Sirap in Scandinavia is made of beet sugar, which gives these cookies a distinct taste. If you can’t find it, use “golden syrup” instead.

  1. Mix flour and baking soda. Cut butter into flour mixture.

  2. Whip up whipping cream until it forms stiff peaks Add sugar, syrup, spices and the (half) whipped egg.

  3. Work flour mixture into the wet ingredients and work it all into a smooth, even dough. Wrap tightly and let the dough stand in the refrigerator until the following day.

  4. To bake: Preheat oven to 350F. Flour a workspace and work the dough until it’s smooth. Roll out the dough very thin and cut into shapes. Bake on a greased cookie sheet until they are golden brown. Let cookies cool on the baking sheet before you remove them.

About the author:

rebecca-hunter630x800Award-winning author of sensual, emotional adventures of the heart.

Rebecca Hunter is a writer, editor and translator who has always loved to read and travel. Though she earned a Bachelor’s in English and a Master’s in English Education, most of what she learned about writing romance has come from other sources.

Over the years, Rebecca has called many places home, including Michigan, where she grew up, New York City, San Francisco, and, of course, Stockholm, Sweden. After their most recent move from Sweden back to the San Francisco Bay Area, she and her husband assured each other they’ll never move again. Well, probably not.

To sign up for news, sneak peeks and free stories, go to Rebecca’s website at http://www.rebeccahunterwriter.com.

Her first book, Stockholm Diaries, Caroline won the 2016 National Excellence in Romance Fiction Award.


So tempting! The stories and the cookies, truth be told. Baking cookies is a long-time tradition around my house, beginning when I was a child growing up. What’s your favorite cookie?

Merry Christmas, everyone!

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. As a special treat to my fans, I’m sharing a new novella exclusively to my subscribers one chapter each month through 2017 so you can read it before it goes on sale next December. I’ll be sending out the first chapter very soon, so sign up now!

Visit my Website for more on my books and upcoming events.

Also, grab your copy of Undying Love while it’s discounted at only $1.99 before it releases on January 10. Here’s more about the first story in my new Secrets of Roseville series.

undying_love_600x900When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Zucchini Chicken #dinner #recipe by #romance #author MJ Compton

I love zucchini, but it’s not my hubby’s favorite vegetable. But MJ Compton is sharing her Zucchini Solution recipe which I think even my hubby will enjoy.


zucchini-solution-finalMasks of October­ is the first of three novellas featuring caterer Skye Schuyler. Skye’s trademark is healthy eating, and her biggest client is the local Major League Baseball team. Gone are the days when Babe Ruth couldn’t play because he (allegedly) ate too many hot dogs. Clubhouse meals have gotten much healthier as trainers and athletes better understand the connection between proper nutrition and peak performance. The challenge for the clubhouse caterers is to make the meals not only healthy, but tasty and appealing. And so one of Skye’s signature dishes in Masks of October is a zucchini and chicken dish that she serves to the team during the World Series.

I personally prefer winter squashes to summer squashes, but my husband is just the opposite. I came up with The Zucchini Solution to appease him, but to make the squash palatable to me. Skye’s dish in Masks of October is a simpler versions of The Zucchini Solution.

THE ZUCCHINI SOLUTION

©mj compton herwood

Pour about a quarter inch of olive oil in a large skillet (can use ½ c fat free low sodium chicken broth)

Add boneless skinless chicken breast that has been cut into bite sized pieces.

Season heavily with McCormick Grill Mates Montreal Chicken seasoning.

Cook over medium heat.

When the chicken is done, add chopped onion and garlic—I use a lot of chopped garlic—to the pan.

Cook for a few minutes, until the onions are translucent.

Add two medium zucchini, thinly sliced and 2 medium summer squash, thinly sliced.

Season heavily with Mrs. Dash Grilling Blends for Chicken

When squash is thoroughly cooked (15-20 minutes, stirring often) add 1 14.5 oz can of petite diced tomatoes.

Cook for several minutes.

zucchini-05Drizzle in some balsamic vinegar.

Cook for several more minutes.

Transfer to glass baking dish (I use a round quiche pan)

Top with shredded mozzarella (I use 2%)

Microwave for 2 minutes or until cheese is melted.zucchini-solution-final

masks-of-october-coverThe last thing caterer Skye Schuyler needs is for her crush on sexy baseball catcher Tag Gentry to develop into something more. She craves stability and a home base. Falling for a guy who thrives on road trips will only lead to heartache. But fate isn’t following her line-up. When his team hires Skye to feed him while he recuperates from a severe leg injury, Skye struggles to remain out of play for him.

Tag’s World Series dream is shattered along with his leg and possibly his career. His only pleasure comes from flirting with Skye. He’s the one who usually calls the plays, but he can’t tell if she’s shaking him off or going for the pitch.

When Tag learns Skye is catering a Halloween party for the team’s notoriously sketchy owner, he steps up to the plate to keep Skye’s involvement from going foul. He doesn’t like batting clean-up, but he goes for the assist because sometimes a player has to sacrifice for the good of the team. And he and Skye have formed a team.

The trick now is convincing the sexy caterer hooking up can be a treat.

mj-compton-author-photoMJ Compton grew up near Cardiff, New York, a place best known for its giant, which inspired her to create her own fiction.

Although her 30-year career in local television included such highlights as being bitten by a lion, preempting a US President for a college basketball game, giving a three-time world champion boxer a few black eyes, a mention in the Drudge Report, and meeting her husband, MJ never lost her dream of writing her own stories.

MJ still lives in upstate New York with her husband. She’s a member of Romance Writers of America and Central New York Romance Writers. Music and cooking are two of her passions, and she enjoys baseball and college basketball, but she’s primarily focused on wine . . . and writing. Find out more about her books at www.comptonplations.com


See what I mean about a really delicious sounding recipe? I’m going to have to try this one. What do you think? Do you like squash and zucchini?

Thanks for stopping by and sharing your thoughts and opinions!

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Also, I’ll be sharing one chapter each month in 2017 of a new historical romance novella, Elizabeth’s Hope, the prequel to my A More Perfect Union series, with my subscribers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

 

undying_love_600x900
Releases January 10, 2017!

Be sure to pre-order my latest release, Undying Love, while it’s only $1.99!

 

When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Crown Jewel Tart #dessert #recipe from #historical #romance #author Rachel Miles

Tasty Tuesday is here, bringing a delicious recipe for a tart that features both pineapple and cranberries. Rachel Miles is known for her scrumptious historical romances, and now you get to taste one of the fabulous treats highlighted in her novel, Tempting the Earl. Take it away, Rachel!


In Tempting the Earl, a long separated married couple must discover whether their relationship is worth saving, while they work together to identify a spy. Because it’s the holiday season, food plays an important role, both in teaching the couple about each other and in bringing them to their happily ever after.

When crafty Olivia Levesford, Lady Walgrave, discovers a way out of her marriage, her husband Harrison returns to his estate after an absence of six years. Though Olivia has been an able estate manager, if she is not his wife, then one of his first obligations will be to learn how to manage his properties.

Harrison’s first mistake seems like an innocuous one. He changes the menu for the week’s meals, eliminating something called a Crown Jewel Tart because it uses pineapple—a very expensive ingredient during the period.

But Olivia’s mad chef brooks no control, and Harrison must very humbly apologize or (Olivia threatens) risk having to cook all the meals himself.

Here’s a snippet from that scene:

   “Have I told you, dear ones, about the day I first wore a hat?” The chef—Gilbert Douglas Stanley III—waved his arms, a spatula in one hand. “It was unfortunately cold that day in Queen Catherine’s court when I was called upon to make my famous Crown Jewel Tart. I could only find a straw hat—because of course one must keep one’s head covered to avoid the cold that causes consumption. We knew it was the cold that killed the poor footman—God rest his soul—so untimely a death, it was.”

Harrison watched the chef with a sort of morbid awe. Stanley had wrapped a wool throw around his head, making him look like a mad peasant escaped from bedlam.

Harrison felt the heat of the kitchen, but the chef seemed unfazed, warming his hands in front of the oven door. When he saw Olivia, the man twisted, jumped, then pounced as if he were a giant predator waiting for a mouse.

“Mr. Stanley, I must apologize.” Olivia approached Stanley slowly, as one would a rabid dog or a lion in the wild. “I had no intention of altering your menu in the slightest. You are, as always, our impresario of taste.”

“Then how did it come to be changed?” One edge of the wool flopped in front of his left eye, but he didn’t move it, merely tilted his head to regard her with his right. He looked like a giant, ill-dressed, one-eyed owl.

“My friend wrote on the menu, because he was imagining how his own cook might prepare a menu close to yours. He made alterations because his cook is less skilled and his audience is less adventurous. But he didn’t realize the menu as he adapted it would be returned to you.”

“Is that true?” Stanley pointed at Harrison with one crooked finger.

“Lady Walgrave is far too generous.” Harrison held his hands out apologetically. “I might have hoped my cook could approximate your dishes, but the truth is no one who is not a master of the culinary arts could even hope to approach the originality of your design.”

For a moment Harrison feared he might have misstepped. The tall man, scowling, turned away from Harrison and Olivia in a slow circle, his arms outstretched above his head. But then when his back was fully toward them, he leapt to face them again, smiling madly. “Apology accepted! Now to make my famous Crown Jewel Tart!”

Running across the kitchen, the chef grabbed a bowl of flour from the arms of one of the kitchen maids and held it out of her reach. “No, no, no. My dear, you cannot simply throw the butter and the flour together. The marriage of the ingredients must be harmonious, or my famous Crown Jewel Tart cannot be delightful. No, my dears, we must compose it happily of happy ingredients!” He wagged a long finger at a maid who stifled her laughter behind her apron.

“Do we know that the chickens were happy when they laid these eggs, dear ones? And were Eliza and Beth happy when they churned the butter?”

“Yes.” The maids spoke in a giggly chorus.

“But what do we know of the mill? Was the grain crushed with the appropriate weight? Was the grinding of the grain evenly fine? No?” Stanley’s voice was melodic. “My dears, listen: For my famous Crown Jewel Tart, you must use only the flour that has been milled in the morning by a fresh horse, and one who has been fed an apple before he begins so that he starts his work with a sweet taste in his mouth.”

Harrison leaned into Olivia’s ear. “Is he mad?”

“Quite,” she whispered back.

The Recipe

The Crown Jewel Tart was created with period-appropriate ingredients for Tempting the Earl by my dear friend (and master chef) Paul Wackym of Wackym’s Kitchen.

Ingredients

¾ cup whole milk

1 cup coarse ground cornmeal

4 ounces unsalted butter

8 ounces (approx. 1 cup) dark brown sugar

¼ teaspoon salt

3 tablespoons orange juice

1 tablespoon orange zest

1/3 cup chopped black walnuts, toasted

12 ounces fresh fen berries (cranberries)

1 pineapple, cored, sliced about as thick as your thumb

4 ¾ ounces (approx. 1 cup) all purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 ¾ ounces (approx. ¾ cup) sugar

3 whole eggs

½ cup rapeseed (canola) oil

Instructions

Boil (but do not scald) milk.

Stir in cornmeal.

Set aside for 30 minutes

 

In a 12” iron skillet, melt the butter.

Add dark brown sugar, salt, orange juice, and orange zest.

Simmer until the crystals melt.

Sprinkle with the walnuts, then top with the fenberries.

Place pineapple rings attractively atop the nuts and berries.

In a bowl, sift together flour, baking powder, and salt

In a second bowl, whisk briskly the sugar and eggs, then add the oil

Add in mixture of cornmeal and milk

Slowly add dry ingredients until blended into a batter.

Warm oven to 350*

Pour the batter over the fruit in the skillet.

Bake at 350 for 40-45 minutes.

Remove from oven and let cool for 30 minutes in the skillet.

Set a platter on top of the skillet and carefully invert the cake. Serve.

ann-1-dsc_7961-copyRachael Miles writes witty, sexy romance novels set in the British Regency. Her latest book–Tempting the Earl–was named one of Amazon’s Editor’s Best Books for November 2016 as well as an RT Book Reviews Top Pick.

Miles’ debut series The Muses’ Salon (published with Kensington Zebra Shout) has been praised in Publisher’s Weekly, RT Book Reviews, and Booklist. “Impeccably researched and beautifully crafted,” Miles’ ‘cozily scrumptious historical’ novels have been compared to those of Jo Beverley and Mary Jo Putney.

A native Texan transplanted to upstate NY, Miles (a former professor of book history and nineteenth-century literature) lives in the woods with her indulgent husband, three rescued dogs, an ancient cat, and a herd of deer who love her vegetable garden.

For more information on Rachael or for links to buy her books, check out her website – rachaelmiles.com

rm-tempting-coverTempting the Earl

A double life…

Olivia Walgrave is finished with being a countess. Writing under a pen name, her controversial column for the scandal sheets provides her with some income and far more excitement than managing a country estate. Besides, in the three years since the wars have ended, her dashing husband hasn’t spent one night under their roof. So Olivia has prepared a plan, and an annulment. All she needs is his consent…

Lord Harrison Walgrave let his father coerce him into marriage—but his devotion is to his Parliamentary career—and his secret work for the Home Office. Yet now, with freedom in his grasp, he finds he cannot so easily release his wife. Seeing her stirs a hunger no other woman has reached. A distraction now, when he is a breath away from revealing a ring of traitors, could be deadly. Still, wherever his investigations lead, the thought of Olivia lingers. It might be obsession. It might be treason. But the only way to escape the temptation is to succumb…

ISBN-13: 978-1420140903


Wow to both the story and the tart! Both sound wonderful. Thanks, Rachel, for sharing your scrumptious recipe with us! Maybe a special holiday treat for some of you?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Herbed Leg of #Lamb #dinner #recipe

img_2072I was a good girl, most of the time, and played by the rules and obeyed my parents. So when my dad told me that I had to use mint jelly on my lamb I refused to eat it. Why? Because while I like mint in tiny doses, I do not like it in jelly form. So it wasn’t until I met my future mother-in-law that I discovered that I really, truly love lamb.

The difference was that she didn’t even put mint jelly on the table. Instead, she made gravy from the juices, and such a lovely, rich gravy lamb makes, too.

Which all started me thinking about how my story characters might react to varying a favorite or a detested recipe. Switching things up on them might make some interesting dialogue and provide new insights into their personality.

So for today, I’m sharing my herbed leg of lamb which is very simple to prepare and delicious – or at least I and my family think it is. Note that I do not cook with salt, so if you really need it, you can add a pinch but I’d recommend trying it without first. We just enjoyed this the other night for dinner, along with roasted potatoes and a green bean/carrot mix of veggies. Followed by fresh baked brownies and vanilla ice cream. Everyone walked away happy according to the smiles and thanks. Enjoy!

Herbed Leg of Lamb

img_2069~1 Tablespoon minced garlic

~1/2 Tablespoon crushed rosemary leaves

~1/2 Tablespoon oregano leaves

~1 teaspoon Thyme leaves

~1/2 teaspoon ground sage

1 Tablespoon peanut oil

½ Tablespoon olive oil

Sesame oil (a few drops)

3-5 lb boneless leg of lamb

Mix all of the above ingredients except lamb to combine. (Note: Feel free to use other herbs you’d prefer if you don’t like any of those listed. I’d be sure to use the garlic, though.) Adjust the quantities to suit your taste as to which flavor(s) are strongest.

img_2070Rub seasonings onto surface of the lamb in a roasting pan or game dish. I don’t use a rack but you can if you’d prefer.

Place in a 325 deg F oven and roast until internal temperature reaches at least 160 deg F (medium/medium rare). For planning purposes, figure 30 min to the pound but check. I pull it out at that point and my hubby takes over to make gravy (I am not as proficient at that as he is!). Leftover lamb, if there is any, can then be reheated with the gravy and served over rice, or diced into curry or other dishes if not cooked to well done at this stage.

In theory, based on my attempts/observations, to make the gravy pour the essence from the roasting pan into a skillet and heat to a boil. Sprinkle with flour to thicken to a paste. Thin slowly with hot water until desired consistency, stirring frequently to eliminate lumps.

Slice the lamb and serve with gravy (or mint jelly…) and enjoy.

My mother-in-law taught me so much about cooking and entertaining which has served me well all my adult life. (My own mother passed away in 1989.) I miss her so much! That’s one reason I enjoy cooking, because it brings up memories of doing so with other family members, including my mothers, my father, and my children.

Are you like me and enjoy lamb? Or is there another food you didn’t like until you discovered a different way to prepare it?

Next week, I’ll feature another author and her recipe for a good story! See you then!

Don’t forget to order your copy of my next release, Undying Love. Thanks in advance for your support and reading my blog and my books!

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

www.bettybolte.com

undying_love_600x900Undying Love is available for pre-order now!

When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Oatmeal #Bread #recipe from #romance #author Michele Stegman

Ready for another Tasty Tuesday featuring a tempting bread recipe by author Michele Stegman? I haven’t made bread in a while but this oatmeal bread recipe has me itching to do some kneading. Tell us more about this recipe, Michele.


breadAll my heroes love bread. Maybe that’s because my own personal hero, my husband, Ron, and I both love bread. I make it two or three times a week and use a variety of recipes, sometimes making up my own.

In my book, Fortune’s Pride, the hero and heroine are at odds, but he starts caving because she makes such wonderful bread.

Let me tell you a little bit about bread. I often wondered why the Israelites didn’t have time to let their bread rise before their exodus from Egypt and had to make unleavened bread instead. It only takes a couple of hours for bread to rise. Why couldn’t they have made it while getting packed up? Reading up about yeast I learned that getting bread to rise before standardized yeast came along was quite time consuming. It could also be hit or miss.

Before the 20th century, yeast was obtained either from the beer brewing process or was a piece of dough kept from the previous batch of bread as a sour dough starter. Both could be contaminated with bacteria or wild yeast (there are about 1,500 species) and give bread a poor flavor or just fail to rise. And the yeast was slow. Women had to mix up their bread the night before, let it rise all night, and then make bread the next day.

It wasn’t until World War II that Fleischmann’s developed dry, standardized yeast. You know, those little ¾ ounce packets sold in the baking aisle. Well, I buy my yeast by the pound and right now have about five pounds of it in the house. Yeah, I make a lot of bread.

Sometimes I am in a hurry and make buttermilk bread from the Betty Crocker cookbook—less than two hours, start to finish. Other times I make an artisan bread, one of those loaves that rise overnight and then have to rise again the next day for two or three hours before baking. But, oh my! That bread it worth it!

Oatmeal bread is one of our favorites. Since I can never stop myself from changing recipes, here is my version of Oatmeal Bread from the cookbook More With Less by Doris Janzen Longacre:

Combine in a large bowl:

1 c quick oats

1 c whole wheat flour

½ c brown sugar

2 t salt

2 T margarine

Pour over:

2 c boiling water

Stir to combine and let cool to lukewarm.

Dissolve:

1 package (almost 1 Tablespoon) dry yeast in 1 c warm water.

When batter is cooled, add the yeast mixture to it.

Stir in:

About 5-8 cups bread flour, enough to make a stiff dough.

Knead on floured board until tough enough to spring back when poked.

Place in greased bowl and let rise until doubled (about 1 to 1 ½ hours). Punch down and let it rise again.

Shape into two loaves and place into two 9x5x3 inch bread pans.

Let rise for about ½ hour. Watch carefully! This last rise happens fast.

Just before baking, slash the top with a sharp knife. Very important!

Bake at 350 degrees for about 30 to 40 minutes. The bread should sound hollow when tapped on the bottom.

Thank you so much for hosting me on your blog today, Betty! I enjoyed talking about one of my favorite things—bread.

fortunespride2500Fortune’s Pride

As long as no one knows who Irish really is, she will be safe. But Tyrus Fortune seems determined to uncover all her secrets. Can she fully love him without revealing her true self to him? But if she does, will it also put him and his family in danger?

Tyrus Fortune returns home after two years determined to unmask the woman who has found her way into the hearts of his family. He is sure she is a fraud—until he begins to fall in love with her. Now he only wishes she will trust him with her secrets and her love so they can face the future together.

10151971_633987283679_4716031159509436_n-2Michele Stegman has loved history all her life. She lives in an 1840’s log cabin with her husband, Ron, and enjoys spinning wool into yarn then using it for her weaving or knitting projects. She has learned to make her own soap and bakes her own bread.

Although Fortune’s Pride is a sequel to Fortune’s Foe, each book can be read alone.

Visit www.MicheleStegman.com for information on her other books and to read excerpts. Or connect with her on Twitter or on Facebook.


Oatmeal bread may end up my all-time favorite bread to make! Thanks so much for sharing that recipe with me, Michele. And of course, the story sounds intriguing as well! Do you all love bread? Or is there another food that calls your name?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Herbed Green Beans #vegetables #sidedish #recipe from #romance #author Lynn Crandall

Time for another Tasty Tuesday featuring a wonderful and healthy side dish recipe by author Lynn Crandall. I think you’ll really enjoy her alternative to the traditional green bean casserole. I’ll give it a try! Okay, Lynn, you’ve got the floor.

herbed-green-beans


It’s early November, but can you feel it? The winter holidays are coming and what they mean to us individually is beginning to sift through the daily routine of your lives. There may be a tinge of heaviness and dread tinting our emotions about gathering with family. But if you’re lucky, there’s primarily anticipation, joy, and feelings of good will.

For Fierce Hearts series character were-lynx Kennedy Mitchell, the holidays have never meant anything special. Her adoptive parents gave her no sense of a family. Instead, they trained her to follow in their criminal footsteps, robbing her of healthy emotions and trust.

But a year ago, life changed for her when she was rescued by a colony of were-lynxes who now are her made family, who love her and support her for who she is. In Snowbound, a story in the Captured by Christmas anthology, for the present holiday season, Kennedy and fellow were-cat and lover Asher Monroe are planning the holiday of her dreams. In a beautiful cabin in the woods, Kennedy, Asher, and the other colony members are preparing a Christmas with glistening snow, twinkly lights, and delicious Christmas foods prepared together.

In my family, the holiday table is filled with traditional dishes and plenty of sweet treats. But the were-lynxes live very consciously, treating all life with respect. They eat healthy foods and occasionally enjoy the good stuff, such as Christmas cookies with colorful icing, chocolate peanut butter balls, and pumpkin pie. For Kennedy, this Christmas meal is another important aspect of her dream holiday. She and the other were-cats have traditional dishes planned, but some with twists. For instance, the fruit salad will feature persimmons, apples, and pomegranate seeds, sans whip cream and sugar. And instead of the traditional green bean casserole, they’ll eat Green Beans with Herb Dressing. This tasty and healthful version of bean casserole may appeal to your family’s wild side and set a new tradition.

Green Bean with Herb Dressing

Ingredients:

6 green onions, chopped

1 clove of garlic, minced

1/3 cup of olive oil

3 tablespoons of lemon juice

1 teaspoon dry mustard

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried marjoram

2 pounds of fresh green beans, trimmed and snapped

Directions:

  1. In medium  bowl, mix green onions, garlic, olive oil, lemon juice, mustard, basil, oregano, marjoram, and pepper.

  2. Place green beans in a steaming basket. Steam in a medium saucepan over boiling water for 5 minutes, or to desired tenderness.

  3. Place green beans in a medium serving dish. Pour dressing mixture over the beans and mix.

You’ll taste the healthy and it will be scrumptious!

captured-by-christmas-cover-ebookAbout Captured by Christmas, a Christmas Anthology

It’s Christmas, and the season of holly, Christmas trees, and goodwill is drifting on the air in merry holiday wishes. Romantic suspense and paranormal author Lynn Crandall and contemporary author Lainee Cole present in their own way two stories of love in Captured by Christmas. However it finds you—under a Christmas tree or drifted in snow in a backwoods cabin—the spirit of the season will wrap you in love.

In Snowbound, Lynn Crandall lets readers check in on favorite Fierce Hearts series were-lynx characters Kennedy Mitchell and Asher Monroe as they uncover the identity of the creature scaring the humans in Octavia, a small rural community in northern Michigan. Plans for an intimate getaway and family-style holiday are crumbling as the snow piles higher and Kennedy and Asher find themselves snowbound with a killer outside their door.

In The Mistletoe Effect, Christmas is second-grade teacher Tess McCall’s least favorite holiday, but she’s doing her best not to let it show. Learning he’s a father to seven-year-old Holly makes Alex Randle anxious about the upcoming holidays. When Tess’s class starts reading to shelter dogs, Holly and the antics of shelter dog Mistletoe lead them all to rediscover the magic of Christmas.

lynn-crandall-picLynn Crandall lives in the Midwest and writes in the company of her cat. She has been a reader and a writer all her life. Her background is in journalism, but whether writing a magazine or newspaper story or creating a romance, she loves the power stories hold to transport, inspire, and uplift. In her romances, she focuses on vulnerable, embraceable characters who don’t back down.

Visit http://lynn-crandall.com/ to get to know Lynn and find out more about her books.

 


The green beans sound really yummy and the stories just as delicious! Thanks, Lynn, for swinging by and jumpstarting the holiday menu planning, around my house at least. What do you all think? Worth a try? Will your family enjoy the switch up for the holiday dinner?

Betty

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