Confessions - and Recipes - of a Reluctant Cook

By Glenys O'Connell @GlenysOConnell

                So this month we’re talking recipes here at the Roses of Prose. I thought it was a great idea – after all, I thought of it!

          Great, that is, until I remembered my limited talents in the kitchen. I love books where the characters enjoy gourmet foods, expensive wines, and exotic this and that. Unfortunately, we writers do write what we know. In Judgement By Fire, heroine Lauren Stephens makes a mean tuna’n’cheese macaroni casserole. And in my upcoming release, Saving Maggie, (Crimson Romance, December 31) the heroine, Maggie Kendall, has the local pizza place on speed dial.

                You get my drift?

                But my Saving Grace (that’s the title of a 2013 release, by the way – more about that later!) is that I know how to get help. As always, when in need, I find my fellow writers are darn talented and willing to share their knowledge.

                Here’s one of my favourite foodie sites: Chickens in the Road, by bestselling author Suzanne McMinn. If you haven’t visited, the site is delightful and you really, really should go.

                Susan is the one who introduced me to the world of bread. That is, breads that even I could make. Her recipe, which I adapted for my own use, has saved my bacon on many occasions, from having to rustle up a pizza lunch for the bunch, to creating gorgeous bread to glam up a simple soup meal.

Here’s my version:

BREAD:

Ingredients: 1 cup warm/not quite hot water; 1 packet quick rise dry yeast; 1 teaspoon sugar; ½ teaspoon salt; 1 egg, beaten; 2 cups unbleached white flour; 1 cup wholewheat flour.

What you do: ) Put water in a large bowl, add salt & sugar, stir slightly to dissolve. Sprinkle yeast on top, wrap in a clean tea towel and place in a warm, draft-free spot to ferment – about  15-20 min.

2) Add beaten egg to yeast mixture, then stir in flour. Mix together until you have a dough – you may not use all the flour for this.
3) Turn out onto a floured board, knead for several minutes (push, pull, fold) until the dough is elastic, smooth and no longer sticky.

4) Put a tablespoon of olive oil in the bowl, place dough in and turn until covered lightly in the oil.

5) Cover and put back in a warm place until double in size.

6) Put back on floured board, punch down, shape into loaf or rolls, and place on a baking sheet.

7) Back in warm place to rise to double again.

8) Put in oven (don’t preheat!) turn temp to 400 and bake for about 25 min for a loaf, 15 – 20 min for rolls. Don’t overbrown.

9) When baked, brush melted butter over loaf or rolls, place on a cooling sheet and try to resist nibbling – at least until the bread is cool!

PIZZA:

Follow steps 1  - 5. When dough has doubled in size, place on floured board and roll out in a shape to fit your pizza or cookie sheet.

Place in unheated oven, turn heat to 400, and bake for eight minutes.

Cover pizza crust with pizza sauce or my favorite, spaghetti sauce, then sprinkle with your favorite pizza toppings – onions, garlic, sweet peppers, mushrooms, Italian sausage, pepperoni or whatever.

Cover with a nice layer of grated cheese – I use mozzarella and medium cheddar. Back to the oven at 400 degrees for about 20 – 25 minutes.

Enjoy!

Did I mention my December 31 release from Crimson Romance – Saving Maggie? Well, at the end of the book are Maggie’s/my recipes for chicken stir fry and oatmeal raisin chocolate chip cookies – I can promise you, both are yummy!

Visit Suzanne McMinn’s site, Chickens in the Road, for lots of delicious recipes you can adapt to your own taste, as well as tales of the farm, the animals, and Suzanne’s many adventures, activities, and books.

Glenys O'Connell is busy with two new releases on the way. You can visit her at www.glenysoconnell.com

 

Hardtack, a military staple by Barbara Edwards

150 First Manassas

Hardtack is a cracker. I’m familiar with the hard, square, almost tasteless food from my years re-enacting with a Confederate Civil War company. As cook, I learned how to make them.

Hardtack wasn’t a pleasure food. Wrapped in brown paper and tied with a piece of twine, the cracker fit in a pocket or knapsack. Soldiers needed food that was easily carried, wouldn’t spoil or go bad. Now the modern army has MREs Meals Ready to Eat - a definite step up.

  

About 2 1/2 inches square with holes dimpled across the surface the cracker resembles a modern saltine. Only hardtack was hard.

Hardtack needed to be softened to eat. It could be soaked in a cup of coffee or its substitute Chickory until it was breakable. Or fried in fatback until the melting lard made it malleable.

I baked Hardtack for my company.

The recipe is simple.

4 cups flour

1 cup water or enough to moisten the mix

1 teaspoon salt.

Mix in a large bowl until smooth.

Roll out on a floured surface.

Cut into squares.

After the first time I bought a cutter from a sutler at a Re-enactment. It’s hard to make the small holes evenly without one.

Place on a cookie sheet and bake in a low oven 250 degrees for three hours or until hard, really hard.

The crackers won't brown.

Cool then wrap in brown paper and tie with a piece of hemp twine.

The resulting crackers are hard as a rock. They will last forever. I had soldiers carry mine for years.

Visit me, friend me, or follow me. I love to hear from you.

Author Website: http://barbaraedwards.net

Facebook: http://facebook.com/BarbaraEdwards

Ancient Blood http://on.fb.me/naHRY5

Twitter: http://twitter.com/barb_ed

Authors Den: http://authorsden.com/barbaraedwards           

Amazon Author Page: http://www.amazon.com/author/barbaraedwards

Ancient Awakening

In Ancient Awakening, Police Officer ‘Mel’ Petersen investigates a death only she believes is murder. By disobeying direct orders from the Rhodes End Chief, she risks her career to follow clues that twist in circles to her backyard and lead the killer to her.

Her neighbor Stephen Zoriak is a prime suspect. Steve worked for a major pharmaceutical company where he discovered a weapon so dangerous he destroys the research. He is exposed to the dangerous organism. He suspects he is the killer and agrees to help her find the truth.

In the course of their investigation Mel and Steve find the real killer and a love that defies death. 

Buy hyperlink Ancient Awakening http://www.wildrosepress.us/maincatalog/index.php?main_page=product_info&cPath=177_136&products_id=4511

Kindle: http://www.amazon.com/dp/B002TG4NFG

World's Best Autumn Pie by Alison Henderson

I wonder of you’re aware of how much men love pie, I mean truly aware. You may have been baking birthday cakes for your significant other for years, but try asking him if he’d rather have pie. I bet you’ll be surprised. Somehow, I managed to miss this critical bit of information for the first twenty years of my marriage. Once I discovered it, I’ve been busy making up for lost time.

My husband adores pie in every form, but this recipe is one of his (and my) favorites. It’s super easy and perfect for this time of year. Just be sure you don’t use fully ripe pears, or you’ll have mush.

World’s Best Autumn Pie

2                   unbaked 9” pie crusts, pierced with a fork

6                   half-ripe pears, peeled, cored, and cut into chunks

2                     tablespoons fresh lemon juice (juice of one large lemon)

½        teaspoon grated lemon zest

¾         cup dried cranberries

½        cup sugar

3                    tablespoons all purpose flour

2                    tablespoons milk

1. Toss pears with lemon juice, zest, and cranberries.
2. Mix sugar, flour, and salt. Combine with pear and berry mixture.
3. Spoon pear and berry mixture evenly onto first pie crust.
4. Place second pie crust on top, seal edges, and cut small vents into the top with a knife.
5. Brush the top pie crust with milk. Sprinkle with sugar.
6. Bake in a preheated 375-degree oven for 45-60 minutes, watching the crust for overbrowning.
7. Cool pie for 1 hour before slicing.  

I always serve this pie with vanilla ice cream. Try it, and I guarantee your family will love it!

Alison

www.alisonhenderson.com

Pumpkin Pie and Books

Autumn is one of my favorite seasons. I’m a diehard Summer fan, but still enjoy what Autumn has to offer, more specifically, its food.

I make pumpkin pie almost weekly during the months of October and November. Here’s my recipe, which has pleased an abundance of pumpkin pie connoisseurs over the years:

Crumble-topped Vermont Pumpkin Pie

Ingredients:

1 15-oz. can pumpkin

1 14-oz. can sweetened condensed milk (fat free works fine)

1 egg

1 ¼ tsp ground cinnamon

½ tsp each ground ginger, nutmeg, salt

2 tsp pure Vermont maple syrup (I make this myself. So much fun!)

1 pie crust (pre-made ones are fine if you don’t have time to whip up one from scratch)

¼ cup firmly packed dark brown sugar

2 Tbsp flour

2 Tbsp cold butter (margarine is fine)

¾ cup chopped walnuts

Steps:

1.       Preheat oven to 425⁰. Use  a wire whisk to beat pumpkin, condensed milk, egg, maple syrup, ¾ tsp. cinnamon, ½ tsp. ginger, nutmeg, and salt. Pour into crust.

2.       Bake 15 minutes.

3.      While that's baking, combine sugar, flour, and remaining cinnamon. Cut in butter until crumbly. Stir in walnuts. Remove crust from oven. Reduce oven to 350⁰. Sprinkle topping mixture over pie.

4.      Bake for another 40 minutes. Cool. Serve warm or at room temperature. Refrigerate leftovers (if there are any!).

 

I also love pumpkin muffins, pumpkin pancakes, pumpkin waffles, pumpkin bread, pumpkin spiced tea, and pumpkin soup, all of which I try to make throughout the season. You might think I’d get sick of pumpkin by the time winter rolls around, but strangely, I don’t. You can never have too much pumpkin!

I hope you try my pie recipe and it causes many rounds of yummy noises to emanate from your family members and friends. I find pumpkin pie is best served with hot apple cider and a good book.

Here are a book you may enjoy with your treat:

FIREFLY MOUNTAIN

Firefighter Patrick Barre is determined to hide away in the woods of Vermont. He's content to do his job, remodel his house, and enjoy the company of his arson-detection dog, Midas. Scars from the fire that destroyed his family keep him from letting anyone into his life.

Gini Claremont uses her camera to celebrate the beauty of life. Nature soothes her, while anger is dangerous for Gini--and anyone near her. If she doesn't guard her emotions, her surroundings could go up in flames. Living alone, keeping busy, and letting her family keep watch on her is best for
everyone.

When an arsonist declares war on their town, Patrick and Gini reluctantly band together to sift through the ashes, each holding a secret close to the heart. As the arson escalates, so does their mutual attraction. Will teaming up put out the fires, or start a whole new one?

Firefly Mountain can be found on Amazon along with all my other titles. Please visit my website as well here.

Happy Pie Eating and Reading,
Chris

COOKING MEMORIES

We are suppose to share our recipes this month—a great time for it with Thanksgiving and Christmas just around the corner. There is just one little issue with me writing about cooking...I don't cook. No, really. I don't. I cook one time a year...Christmas. My hubby cooks most of the time.

It's our little agreement when I began writing in earnest. I still have a regular forty hour a week job besides my writing. So, hubby agreed to take over the cooking. Never was my forte...cooking that is. Goes back to my youth.

When I was growing up, Momma went back to school to finish her degree in teaching. My sister and I took turns cooking supper while she was at class. Now, my sister-she can cook! I mean she makes anything melt in your mouth. Great cook. Me...not so much. My cooking is legendary in my family with my brothers bouncing my biscuits off the patio, my scrambled salmon patties (don't ask)... the list could go on and on until it was decided I would be better cleaning up after supper.

It's not that I can't cook, I just don't enjoy it except on special occasions. I do love to bake. So I thought I would share my recipe for chocolate pie.

Chocolate Pie

1 c. of milk                     1 tsp vanilla
2 eggs yolks                   1 baked pie shell
2 Tbsp. cornstarch         2 egg whites
1 Tbsp. vanilla               1/8 tsp. salt
1 c. sugar                      4 Tbsp. sugar
2 Tbsp. cocoa               1/2 tsp. vanilla

Combine sugar, cornstarch and cocoa. Beat egg yolks and combine with milk. Mix together and cook over low heat until thickened. Pour into cool pie shell. Make meringue by beating egg whites until stiff. add salt, sugar and vanilla to pie with meringue and bake at 300 degrees until brown.

Now would be a great time to promote one of my books where one of my characters was cooking...don't have one of those scenes. What I do have is a great new release...one of my favorite books I've written
Another Night Falls, the third book in the Tides of Charleston Series...it has it all, intrigues, adventure and romance...

A love to die for...

AMAZON, BARNES AND NOBLE, WCP

Sumner Meador walked in a world of wealth and privilege as part of Charles Town’s elite, but that was years ago. Now he fights in the Southern backwoods driven by the passion he holds for the Patriot cause, shadowed by his past. Reeling from a devastating defeat at the hands of the British, Sumner seeks haven at his farm, only to find an interloper—an unwelcome and unwanted distraction. He has no time for the young woman or the complications she brings with her, but soon discovers he has no option but to give aid to the stubborn, courageous beauty whether she wants it or not.

A widower, Sumner has been haunted by the death of his wife and is consumed with a desire for revenge.
Jane Kilmer has been violently thrust into the midst of the civil war ensuing in the backwoods. Hiding from one of the most dangerous vigilantes, Jane trusts no one. Suddenly, she has no choice but to put her life in Sumner’s hands. Both desire revenge, but neither wants what happens—to fall completely, undeniably in love with each other—so much so, that both are willing to die for the other. And they might have to.

Classic Italian by Jannine Gallant

This month we're sharing recipes, both family favorites and dishes from our books. I love to cook, and as a consequence, so do many of my characters. In the following scene from Lonely Road to You, my heroine is discussing her reluctance to attend her 25 year reunion with her teen aged son. A pot of spaghetti sauce simmers on the stove...

“No old boyfriends to check out?”

Fleeting thoughts of a dark haired boy whose smile turned her legs to limp noodles flashed through her mind. She turned and stirred the spaghetti sauce simmering on the six burner stove, the newest acquisition in her ongoing kitchen remodel. The smell of basil and oregano made her stomach growl. With care, she wiped a spot of sauce off the gleaming surface. “Not a one. I was the new girl in town and painfully shy. The boys didn’t know I existed.”

Josh slung his arm over her shoulders and sniffed deeply. “They didn’t know what they were missing. You’re an awesome cook and not bad looking for an old lady. Hey!” he said, jumping back after she poked him in the ribs.

“I’m not that old.”

“Forty-three in August. I hate to break it to you, Mom, but that’s ancient.”

“I suppose it is. I certainly feel ancient at times.”

He stared at her, his eyes narrowing. “Maybe you’ll meet someone at the reunion. You really should make an effort to date more. How many months has it been since the last time you went out?”

“Dating is overrated.”

Enjoy my personal recipe for spaghetti and Cesar salad, perfect for a chilly fall day!

Spaghetti Sauce

1 lb ground beef
1 large onion chopped
4 cloves garlic minced
1/4 tsp salt
1/2 tsp pepper
1 28 oz can crushed tomatoes
1 28 oz can peeled tomatoes (cut up) with juice
1 15 oz can tomato puree
1 6 oz can tomato paste
1/2 cup red wine (Cab or Merlot)
1/4 cup fresh parsley chopped
2 bay leaves
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp sugar

Brown ground beef in large pot, draining any fat. Add onion, garlic, salt and pepper. Cook 5 minutes or until onion is wilted. Add remaining ingredients. Cook over low heat for 3-4 hours, stirring occasionally.

Herb measurements are approximate, as I am one of those cooks who never measures anything. Fresh herbs can be substituted for dried ones if you have them on hand.

Recipe will generously feed 12 people and freezes well. For my family of 4, I divide the sauce into 3 portions and freeze 2 containers for future use. Serve over spaghetti noodles with plenty of freshly grated Parmesan.


Caesar Salad

Romaine lettuce washed and torn into pieces
Croutons
Freshly Grated Parmesan

Caesar Dressing

In a blender combine:
1 egg
juice from 1 lemon
2 garlic cloves chopped
3 heaping Tbsp Parmesan
salt and pepper to taste

While blender is running slowly add:
1 cup canola oil

Combine desired amount of dressing with salad ingredients. Remaining dressing will keep refrigerated for several days.

I got this recipe from my late mother-in-law, and it is a family favorite!

Buy links for Lonely Road to You and my other books can be found on my website, Amazon, and Barnes & Noble. Have a great day.

November is Fun, Family, and Food by Jena Galifany

The holidays are supposed to begin with Thanksgiving. That is the date that most people observe as the opening of the festive season. I like to start with November 7th as that is my birthday! One week after Halloween, my holidays begin.

Sherri, Bill, Mom, Jena, and Dee

Holidays are for reconnecting with family. This year will be awesome because my oldest sister, Dee, her son Patrick, his wife, Tam and their daughter, Bella are moving back home from Texas. The really thrilling thing is that they will be here in the next week to ten days and my mother doesn't know they are coming. She will be so happy and that's what holidays are all about.

Last year, I was able to help my only brother come home for Christmas. Mom hadn't seen him and his wife and son for a couple of years. We were able to surprise her and her tears at seeing my brother made it all worth it. I want to do it again this year and we will all be together for Christmas for the first time in about five years. This is going to be great!

Holidays are for good food and a lot of it. Since we have a selection of picky eaters, the holidays include a main coarse of turkey, ham, and/or enchiladas with tacos, depending which part of the family we are with. I know it sounds strange but my mother-in-law likes the enchiladas and tacos because they are quick, easy and make for fast clean up. Works for me!

I like one dish meals for the ease of preparation and the ease of clean-up. Though the enchiladas are simple,
Chilliquillas are even better. Here's how it's done:

Chilliquillas

 

14 or 16 Corn Tortillas cut into small triangles

1 or 1.5 lbs of Ground Beef or Turkey, browned & drained

2 cans of mild or medium Enchilada Sauce (or you can do 1 of each)

1 pkg of Shredded Cheese

1 small can of diced Olives

 

Cook cut tortillas in hot oil. Make sure they are all softened by oil. 

 

Add meat, drained olives & sauces.

 

Mix all together so everything is coated. 

 

Let sit for a few minutes for flavor to mingle. 

 

Add cheese, mix and add more on top.

 

Serve with sour cream & diced green onion if you want. 

 

Enjoy

Quick, easy and only one skillet used in the preparation. the recipe may be doubled if you have a large family or it may be served as a side dish. (My thanks to Claire Martinez who shared this recipe with me years ago when we worked together.)

I believe that by Thanksgiving, you will have many traditional holiday recipes to try during the holidays so I wanted to begin the collection with something out of the ordinary. I hope you enjoy this dish and hope that you have wonderful holidays ahead!

_____________

Begin your Holiday shopping now. Ebooks make excellent gifts for all of your buying needs. I hope you will consider checking out my books available from Whiskey Creek Press and Red Rose Publishing. To see all of my books in one place, and read excerpts, stop by my WEBSITE.

Clive Hanson is destined to be a comfort to those traveling the rocky road of life. He does his best work on Christmas Eve.

Emily Ann Brewster wishes for one wonderful evening spent with a friend. What she gets is stuck in an elevator with a strange gentleman. And it's Christmas Eve.

What he does,and what she needs, is a miracle.

My short holiday story will lift your heart. At only $.99, it's a great gift and a great way to begin your holiday season. Buy it at Red Rose Publishing.

May your holidays be special and filled with fun, family and fabulous foods.

Cheers, 
Jena'