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

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: Tarte de Santiago (#almond #cake) #dessert #recipe from #romance #author K.C. Bateman

almond-cakeDo you enjoy cake? Almonds? Then you’re in for a real treat from author K.C. Bateman. I think it’s time to bake a cake while Kate introduces you to her characters and intriguing story! I’ll be right back… Kate, you’re on!

 


Hello everyone!

 

In A Raven’s Heart, the second book in my Regency-era Secrets & Spies series, my codebreaking heroine Heloise and smuggler-spy hero Raven set off on an adventure around Northern Spain. Not all Regency romances are set in London ballrooms—in my books I like to show people that there’s a whole world out there to explore, even if it’s only within the pages of a book as an armchair traveler!

This delicious almond cake is made in cities across Northern Spain, and is called Tarta de Santiago. Pilgrims who visit the great Cathedral of Santiago de Compostela in Galicia see it in the windows of every pastry shop and restaurant. It’s made in all sorts of sizes, and is often marked on top with the shape of the cross of the Order of Santiago. It’s sometimes made with a pastry tart base, but this version is without a base. It’s really easy to make and even gluten-free! A definite way to impress your dinner guests.

I spent quite a bit of time in Spain as a child, so the descriptions of the landscape and food in my books come from personal experience. One of my favorite scenes in A Raven’s Heart has Raven and Heloise bickering over almonds, carobs and pomegranates. I hope my affection for the country shines through and gives those who’ve never been there a hint of what it’s like.

With the wonderful Spanish combination of oranges, lemons, and almonds, this recipe should put you in the mood for a fiesta! Enjoy!

slice-almond-cakeINGREDIENTS

  • 1/2 pound (1 3/4 cups) blanched whole almonds
  • 6 large eggs, separated
  • 1 1/4 cups superfine sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Confectioners’ sugar for dusting

PREPARATION

Finely grind the almonds in a food processor.

With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.

With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).

Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.

Just before serving, dust the top of the cake with confectioners’ sugar. If you like, cut a St. James cross out of paper, place it in the middle of the cake, and dust with confectioners’ sugar, then remove the paper. Optional: serve with a scoop of cream or ice cream and top with toasted slivered almonds. Yum!

kate-bateman-author-picKate Bateman (writing as K. C. Bateman) wrote her first historical romance in response to a $1 bet with her husband who rashly claimed she’d ‘never finish the thing.’ She gleefully proved him wrong with a historical set in the Italian Renaissance. Now writing for Random House Loveswept, her latest ‘Secrets & Spies’ Regency-era trilogy features her trademark feisty, intelligent heroines, wickedly inappropriate banter, and heroes you want to alternately strangle and kiss—all mixed up in the intrigue and turmoil of the Napoleonic wars.

When not traveling to exotic locations ‘for research’, Kate leads a double life as a fine art appraiser and on-screen antiques expert for several TV shows in the UK. She splits her time between Illinois and her native England and writes despite three inexhaustible children and a husband who has flatly refused to read any of her books ‘unless she hits the NY Times Bestseller list.’ It is—naturally—her fervent desire to force the semi-illiterate, number-loving cynic to do so. He still owes her that dollar.

Kate loves to hear from readers. Contact her on Twitter @katebateman, Facebook, Pinterest, or via her website at www.kcbateman.com

a-ravens-heart-final-cover


When a bookish codebreaker and a dashing spy are reunited in this steamy historical romance from the author of To Steal a Heart, their lives depend on their ability to resist temptation. But fate is a mistress who cannot be denied…

England, 1815.

In the war against France, Heloise Hampden is a high-value asset to the Crown, but when she cracks the enemy’s most recent communication, French agents are sent to kill her. It’s the agent assigned to protect Heloise who poses the greatest threat to her heart, however: William de l’Isle, Viscount Ravenwood. Heloise has quarreled with the man they call Raven since childhood, yet always maintained a chaste distance. She’s sure nothing will change, thanks to the disfiguring scar on her face.

Nothing has changed. Raven still wonders how Hell-cat Hampden’s lithe body would feel pressed against his, but for the mission he must remind himself that the woman takes more pleasure in ancient languages than she does in seduction. His imprisonment six years ago broke him in a way that makes the prospect of love impossible—he’s a shadowed Hades pining for sun-kissed Persephone. Still, his heart beats like mad whenever he’s within ten paces of Heloise, and he’ll do whatever it takes to keep her safe—even if that means taking her to Spain as an unwilling hostage.

Protecting her from danger will be a challenge; protecting her from desire will be pure agony. . .


Love this recipe! And her story sounds wonderful, too! Thanks again, Kate, for sharing your tasty recipe with us.

Stay tuned for more information in the upcoming weeks about my new haunting, bewitching love story series, Secrets of Roseville, which will be launching soon!

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: Green Chile, Pork, & Potato Burrito #dinner #breakfast #recipe from #romance #author Amy Rivers

pork-chile-burritoAnother Tasty Tuesday brings some spice to our meals! Help me welcome Amy Rivers and her tempting burrito recipe, one her main character inspired for her. I’m off to find some green chilies… Take it away, Amy!


Being a New Mexico girl, I’ve always believed that everything is better in burrito form. Just wrap it up in a tortilla and enjoy! In my novel, Wallflower Blooming, Val Shakely starts nearly every morning with a breakfast burrito and a cup of coffee from her favorite local dive. This isn’t a far cry from my own mornings when I worked in marketing. We had a great burrito bar across the parking lot where you could choose from dozens of delicious combinations of proteins, veggies and toppings to create the perfect burrito to match your mood.

My favorite burrito is a green chile pork and potato burrito that was inspired by a restaurant in my hometown. Here’s how it goes:cooking-the-burrito

1 lb. lean pork loin, diced into ½ inch cubes

2 large russet potatoes, diced

1 tsp. minced garlic

1 medium yellow onion, chopped

I can green enchilada sauce

Sea salt

Pepper

Cooking spray

Flour tortillas

Shredded cheese

  1. Preheat oven to 400 F
  2. Spray cooking sheet (or cover in tin foil) and distribute diced potatoes in a single layer. Sprinkle sea salt and pepper liberally over potatoes. Bake in the oven for 30-40 minutes or until potatoes are brown and crispy.
  3. Spray skillet and cook diced pork, onions and garlic over medium heat until pork is done (about 10-15 minutes).
  4. Reduce skillet heat to low and add green chile enchilada sauce to pan and let simmer.
  5. When potatoes are done, add them to the skillet. Serve immediately.

This mix makes a delicious burrito and it also works well as taco filling and over rice. Top with shredded cheese, sour cream, salsa, or all of the above.

Our local burrito stop had everything from traditional breakfast burritos with eggs to tasty carnitas with all the fixings. When I was writing Wallflower Blooming, I always pictured Val with a ground beef and potato burrito, another of my favorites. I spent a lot of time hungry while I was working on this book!

amyAmy Rivers was born and raised in southern New Mexico and currently resides in Colorado. She had an idyllic childhood despite a severe visual impairment. Perhaps because of her disability, she learned a lot about compassion and empathy from a young age. Her interest in social issues and violence prevention led to a Master’s degree with concentrations in Psychology and Politics. She was the director of a sexual assault response program and remains an advocate for social justice. Amy has been published in Chicken Soup for the Soul: Inspiration for Nurses, Novelty Bride Magazine, ESME.com and Splice Today. Her first novel, Wallflower Blooming, was published in August 2016.

Website: Learn more about my work and sign-up for my monthly newsletter at www.amyrivers.com. Follow me on Facebook, Twitter and Goodreads!

41dfzbhdo1l-_sx331_bo1204203200_Val Shakely is a list-maker. Daily routine. Check. Calm, quiet (but successful) business. Check. No drama. No excitement. Some might call it boring, but it’s precisely the way Val likes it. She loves her hometown of Cambria, nestled in the mountains of Colorado, and runs a fruitful PR firm. And that’s more than enough for Val. So what if she doesn’t have a social life? Then, her cousin Gwen decides to take on the local political bully, the Mayor, in head-to-head combat for the Mayoral seat and Val takes her company reluctantly, and against her better judgment, into the fray. The minute Val takes on Gwen’s campaign, the safe world that she has carefully constructed begins to unravel. She feels the pressure of the campaign and the personal attacks by Gwen’s opponent. And as if that wasn’t complicated enough, Val finds herself falling in love. Val’s desire to stay on the sidelines is put to the test and she’s forced to reexamine the life she’s built as she trudges toward a new and more exciting future.


Did you find that recipe as tempting as I do? And her story sounds wonderful, too! Thanks again, Amy, for sharing your yummy recipe with us!

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!

p.p.s. I’m gearing up to release several new books over the next year so be sure to sign up to be on the inside scoop for when they’ll be available!

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

Tasty Tuesday: Butter Pecan Pumpkin Pie #recipe from #romance #author Sandra McGregor #dessert

headshot-img_0100Are you ready for some delicious fall pie and a fabulous story? Help me welcome Sandra Elzie today and prepare for awesome! Take it away, Sandra…


Sandra Elzie, writing as Sandra McGregor, started writing when she was ten. Her efforts produced a three-page masterpiece that, fortunately, will never be seen outside her immediate family. Sandra told her husband in 2000 that she couldn’t wait to write for submission and, hopefully, publication, after she retired in 2005. He threw down a gauntlet, challenging her to start right then and not wait five years. Her first “sweet” romance sold in 2007 after she and hubby moved from California to Georgia, spending six months along the way to see the United States in a 39′ 5th-wheel travel trailer.

Baby, No Baby is a Stephanie Bond Kindle World novella in the Southern Roads series. Everyone knows the best way to a man’s heart is through his stomach and in Baby, No Baby, Abby Chandler entices Brock Alexander with her delicious pies. Below is one of his favorites.

Butter Pecan Pumpkin Pie 

1 qt Butter Pecan ice cream (softened)

1 cup heavy cream, whipped (or Cool Whip)

1 pastry pie shell (baked) OR ½ cup chocolate ice cream topping, optional

1 Graham cracker crust

Additional whipped cream for garnish

1 cup canned pumpkin

½ cup sugar

¼ tsp each: cinnamon, ginger and nutmeg

Spread ice cream into crust; freeze for 2 hrs or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger, and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hrs or until firm. May be frozen for up to 2 months. Remove from freezer 15 min before slicing. Drizzle with ice cream toppings; dollop with whipped cream.

Enjoy!

Sandra is a member of RWA and Georgia Romance Writers where she served two years on the board as treasurer. She is a graduate from University of California at Sacramento with a BS in Business. Born in Tillamook, Oregon and raised in North Carolina and California, Sandra lives now as an empty-nester in south Atlanta with her husband of several decades and the resident feline, Jack, who rules the roost and any lap he chooses to occupy. When not closeted in her home office, aptly named The Muse, she can be found reading, connecting with her readers, or traveling anywhere in world she and hubby get the urge to see.

Get to know more about her and her books at http://sandramcgregor.com/

baby-oblong-cvrThe quaint southern town of Sweetness, GA is a perfect fit for Abby Chandler. Everyone knows she makes the best pies in the state, but even the small-town grapevine doesn’t know everything. There’s a past just waiting to ruin her new life—and her new chance at love.

Brock Alexander works for the Armstrong brothers, surveying to build family homes, something a confirmed bachelor, like himself, doesn’t need—or want. He doesn’t know how to be a good husband and definitely not a father. After hearing his mother’s lies and seeing her weakness when choosing to remain with an abusive husband, can he move on? Can he learn to trust enough to find love and have a family of his own?


Sounds like both a great treat and a delicious read to boot. Thanks, Sandra, for swinging by with your recipe and story.

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: Meet the McCades and their Mexican Cornbread #recipe from #western historical #romance #author Kim Turner

Are you ready for a real Western treat? Kim Turner is taking over today to share her sizzling McCade brothers’ stories and some hot Mexican cornbread! Take it away, Kim…


The McCade brothers know it’s an expectation of their meddling mother that they show up to dinner at the ranch on Sunday evenings. When Dodge is cooking all must be at the table.

mexican-cornbreadSawyer McCade oldest of the brothers and Sheriff of Cheyenne isn’t too concerned over what’s for dinner what with keeping his mother and brothers out of trouble—never mind the mail order bride his mother just dropped on him.

Wyatt McCade is anything but interested in dinner what with chasing down bounties in order to forget the broken heart Dr. Tess Sullivan left him to mend on his own.

And where the heck is Dawson McCade brother number three and an Indian agent who misses Sunday dinner more times than not? He might just have fallen for the woman he rescued who now offers him a safe Haven.

Evan is already at the table with his hands on the biscuits. It takes a lot to fill up this hard working McCade brother that runs the ranch at least until an unforgiving secret runs him right into Charlie Ransom’s arms.

Anyway dinner around the McCade table might be anything from old fashioned fried chicken and fixin’s to heaping piles of corn and potatoes…but toss in the fact that living at the ranch is Dodge’s best friend Mei Ling and sometimes the McCade boys know a bit about Asian spices and cuisine.

But for today’s recipe I have pulled out a part of the meal that spices things up a bit where Dawson’s girl, Haven, is concerned. Mexican cornbread can be an unexpected surprise to the unsuspecting and things might just get a little hot. And since I am currently writing this story you’ll just have to read what happens later on.

For more recipes from the ranch check out my blog for THE CHUCK WAGON…RECIPES FROM THE TRAIL.

slice-of-mexican-cornbreadDodge’s Mexican Cornbread
Buttermilk cornmeal 3 cups
Whole Cultured Buttermilk 2 cups
Eggs 2
Jalapenos-chopped or sliced to taste (We add half a jar of sliced)
Mexican corn mix 1 can drained
Cheese: cheddar or mixed 2 cups

Mix all ingredients together stirring until well mixed or the consistency of cake batter
Pour into greased hot iron skillet (11 inch skillet in picture)
Place in over at 350 degrees until firm in center and lightly browned on top
Butter entire top and serve

If you want to make this a complete meal add a half pound of ground beef cooked, stirring it into the mix before cooking.

kim-cowgirlAbout Kim Turner

Kim Turner writes western historical romance, and discovered her passion of writing at the age of eight by writing poems, short stories and journals. Kim graduated from Clayton State University with a Bachelor’s of Science in Nursing and holds a Master’s Degree in Adult Education from Central Michigan University. Working as a registered nurse educator for over twenty-six years, she enjoys studying the medical treatments of the old west as well as keeping up with the latest western movies and television series. While she loves reading anything from highlanders to pirates, she claims to have an unquenchable thirst for the American Cowboy when choosing her reads. Kim lives south of Atlanta with her husband and calls her greatest accomplishment the birth of one daughter and the adoption of another from China-neither of which came easy. Kim is a member of Romance Writers of America and Georgia Romance Writers and calls her critique group from Southside Scribes the best thing that ever happened to her writing, that and a pretty wonderful group of beta readers. Kim’s Motto: It’s All About A Cowboy and the Woman He Loves.

You can get to know her better at her Blog or Website.

wyattsbounty_w11232_750Bounty hunter Wyatt McCade is taking down outlaws one at a time. He’s been in love with Tess Sullivan for years, but she refuses to give in to her feelings. Reeling from the rejection of his marriage proposal, he chases bounties with little concern for his own safety. When word reaches him that Tess never left for Boston, he rides for Cheyenne to confront her. Instead, he is ambushed and left for dead.

Doctor Tess Sullivan shattered her heart by refusing Wyatt McCade’s marriage proposal and making the biggest mistake of her life, by holding onto a secret. Pining for his return, she blames herself when he arrives in Cheyenne near death. Forgiveness comes quickly in his arms, but she finds herself a pawn in a deadly game of revenge.

When McCade lands are threatened, Tess is caught in the balance. On the bounty hunt of his life, Wyatt will risk everything to rescue the woman he loves.


Thanks for playing today, Kim! And thanks to everyone else 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. Thanks and happy reading!

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

Tasty Tuesday: Potato Pierogies from Sophia Kimble #dinner #recipe #romance #books

pierogiPlease help me welcome Sophia Kimble with her delicious recipe for potato pierogies, a recipe from her husband’s grandmother. Sophia has some tempting stories to share as well. Take it away, Sophia!


Pierogies are a popular Polish dish, and were traditionally served as a meatless main course during Lent. However, you can add just about any filling you’d like. In my novel, Protect Her, Krzysztof Pietka is a 3rd generation immigrant from Poland, hero, and, of course, gorgeous. His matka (mother) makes pierogies in the book. In the second book, Avenge Her, they also enjoy this wonderful dish.

I’m giving you my husband’s babci (grandmother’s) coveted recipe.

Dough recipe:

6 cups all-purpose flour

2 Tbsp salt

4 eggs (beaten)

1 ¾ cup cold water

1 stick melted and cooled butter

Mix flour and salt in large bowl. Make a well in center of flour, add eggs, butter, and one cup of water. Work into dough, adding 2 Tbsp on water at a time until dough is smooth and round. Cover with plastic and refrigerate for ½ hour.

Filling:

7 ½ pounds potatoes, peeled and cut into small pieces

1/3 cup sour cream

1 ½ sticks butter

2 small onions

Salt and pepper

Boil potatoes until done. Drain. Add 1 stick of butter, and sour cream. Beat with hand mixer. Add salt and pepper to taste. Add more sour cream as needed until smooth consistency.

Peel and chop onions. In saucepan, sauté onions in ½ stick of butter for about 5 minutes. Add to potato mixture.

Roll dough onto well-floured surface until an 1/8 inch thick. Cut into circles with glass or cookie cutter. (Dough is bouncy, so after you cut into circles, you may need to re-roll until thin) Add about a Tbsp. of potato mixture to middle of dough circle. (The amount will vary depending on how big your circles are. Fill it as full as you can without potato squishing out the edges when you close.) Wet edges of dough with small amount of water. Fold circle in half and seal edges together. (Very important to get a good seal, if you don’t the potatoes will leak into boiling water.)

Add about 6 pierogies to boiling water at a time. When they bounce to the surface, remove with slotted spoon and smother in melted butter. (This keeps them from sticking to each other.)

Tips:

*While potatoes boil, make dough.

*Keep a large pot of water boiling during the whole process. Make about a dozen, boil, then make a dozen more, and so on. Or enlist some help and get an assembly line going.

*Once you’ve boiled them, you can eat them, but they are much better fried in butter until golden brown.

*These freeze extremely well. Just defrost and fry them up when you want.

*Serve with sour cream.

anne-perryAbout the Author:

Sophia Kimble has always wanted to be an author, but for years, life got in the way. She wouldn’t change a thing about how her life turned out, though. Her family keeps her laughing and loving. Her wonderful husband and two extraordinary children stand beside her every step of the way and make this journey called life worth living.

Sophia has worked as a nurse for twenty years, but has put that career path aside to devote her time and imagination to writing down the stories that keep her up nights.

She takes her love of the paranormal, history, and genealogy, and weaves them into tales of family, fated love, and supernatural occurrences.

Connect with Sophia at http://sophiakimble.com

avengeher_w9799_2_850Avenger Her – The Druid’s Curse Book 2

As a Highland Warrior cursed with immortality, Malcolm Campbell fought many battles, but staying away from a beautiful witch is proving to be the greatest of his life. But when a blizzard traps them together in his castle and dark energy shrouds his home, her closeness ignites buried desires and tests the vow of celibacy he made to his wife’s broken body centuries ago.

Izzy Alexander embraces being an empath and a witch—until she falls for a man she can never have, a man who hates the very essence that is her. When Tarot cards mysteriously appear, and Izzy experiences disturbing visions featuring their godchild in company with a demonic visitor, and the impending deaths of her sister and brother-in-law yet again, she secretly uses her powers to uncover the dark threat.

Without acceptance and trust, love is impossible. Somehow, Izzy and Malcolm must learn to do both before black magic claims another victim.

By letting go of the past, they can ensure their godchild’s future and break the inevitable cycle of death each life time. As a storm rages, desire burns—and ancient evil lurks.


Wow, that sounds like a truly awesome story, Sophia! And you’ve made me hungry to boot. Guess it’s about time for lunch, eh? Thanks for stopping by!

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

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

Tasty Tuesday: Strawberry Pretzel Salad #recipe #dessert #fiction #author

Today I’m happy to welcome my friend and fellow author, Amy Boyles. She’s here to introduce you to her favorite dessert recipe and to her super fun series, Bless Your Witch. Take it away, Amy!


pic-of-strawberry-pretzel-saladHey y’all, if you haven’t tried Strawberry Pretzel Salad, boy are you in for a treat. It’s like eating a slice of heaven topped with a little more heaven. Seriously. It’s sweet, it’s savory, and salty, all good things in food, and even better if we’re talking about qualities to be found in a good man. That’s if you ask the heroine of my Bless Your Witch series, Dylan Apel.

Not that she has time for men, as she’s too busy learning how to be a witch. Dylan’s a good ole’ Southern gal who likes her tea sweet, her biscuits smothered in sausage gravy, and her shrimp cooked with a side of grits. Of course, she would still have time for potlucks if she weren’t so busy trying to avoid being murdered in the first book in the series, Scared Witchless.

Which reminds me, Strawberry Pretzel Salad is perfect for any kind of get together—a party, church function, even a holiday—it is without a doubt a solid-hit sort of dish—the kind where everyone goes home happy and two pounds heavier.

Oops. There goes that diet I’ve been trying to start since New Year’s. Oh well. If you’re like me and haven’t started shedding those pounds, what’s one more dessert going to hurt? Nothing! So get started putting together this recipe. I promise, you wont’ be disappointed. And if you’re like my sweet Southern sister witches, be sure to have a nice tall glass of sweetened iced tea on stand by. It’ll make this dish all the merrier, especially since the blistering dog days of summer are coming up. So get to swinging on your front porch, slap a slice of dessert on a plate, and watch the sun shrink into the horizon as you enjoy yummy goodness.

Strawberry Pretzel Salad:

Total Time: 42 min

Prep: 30 min

Inactive: 2 min

Cook: 10 min

What y’all need to round up (also known as Ingredients):

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry gelatin dessert mix

2 cups boiling water

2 (10-ounce) packages frozen strawberries

1 (8-ounce) can crushed pineapple

Whipped topping or whipped cream, to garnish

Directions:

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

About Amy Boyles

authorpicAmy Boyles grew up reading Judy Blume and Christopher Pike. Somehow, the combination of coming of age books and teenage murder mysteries made her want to be a writer. After graduating college at DePauw University, she spent some time living in Chicago, Louisville, and New York before settling back in the South. Now, she spends her time chasing two toddlers while trying to stir up trouble in Silver Springs, Alabama, the fictional town where Dylan Apel and her sisters are trying to master witchcraft, tame their crazy relatives, and juggle their love lives. You can find Amy on Facebook at www.facebook.com/amyboylesauthor or email her at amyboylesauthor@gmail.com. She loves to hear from readers.

scared-witchlessBook Synopsis

Dylan Apel is having one heck of a summer. She just learned she’s a witch—and she’s hardly the only one in town.

She knows her hand-made clothing is special, but magical? Discovering that she’s a witch is bad enough, but when Dylan realizes there are folks who’ll kill to possess her witchy powers— that’s enough to make a girl want to hide out in the back of her boutique. Only problem is, Queen Witch is in town, itchin’ to make sure Dylan learns to cast spells, and this witch won’t take no for an answer.

Dylan must learn fast—someone just killed her best client with a poisoned gown meant for Dylan. Was it the tall, mysterious hottie in black, who’s suddenly everywhere she goes? After all, the first thing Roman Bane says is he doesn’t like witches. Is he here to save her, or kill her?

Dylan is barely getting a handle on her new powers when she finds herself surrounded by witches bossing her this way and that, local police nosing about, and wary clients—death by clothing is not good for business. And the solstice is coming … a time when witch powers are at their peak. Can Dylan survive the chaos long enough to figure out her new life?