Showing posts with label #C.H.'sRecipeShare. Show all posts
Showing posts with label #C.H.'sRecipeShare. Show all posts

7/02/2021

JULY 4TH RECIPE SHARE

 


C.H.'s Family Favorite ~ Layered Fresh Fruit Salad

Guaranteed to cool you off on even the hottest Independence Day! It's as easy as you want it to be. Simply pick out your favorite fresh fruit (pictured: blueberries, sliced kiwi, sliced strawberries and raspberries) wash them gently so as not to bruise them and let them drain in a colander. Carefully scoop out into a clear glass bowl--looks so festive when you do! Optional topping: Whipped cream - fresh of course using heavy cream and if you like a teaspoon of vanilla extract or if you absolutely need the sugary pick-me-up sift a kitchen tablespoon of confectioner's sugar over the cream you've just whipped and fold it in. Dollop on top, of serve on the side. Enjoy!




Amanda

The fourth, when last we celebrated with family and friends, is usually spent at a dear friend’s house watching the fireworks from their deck. Before that, for many years we would take a picnic supper and blanket and sit in the lawn of the State capitol and watch the Symphony Pops Concert. So, recipes have been quite varied over the years. One of my favorites is a simple summer salad given to me by my aunt in Chicago. It has become a family favorite and is included in A Taste of Gratitude & Joy, put out in 2020 by C.H. Admirand and myself. (shameless plug!)

Taffy Apple Salad

Ingredients:

Amazon

1 can (16-20 ounce) drained, crushed pineapple

3 large Granny Smith Apples (cored and cut into bite-size chunks)

2-3 handfuls of Spanish peanuts

3- King-size Snicker candy bars (cut into bite size pieces)

1 medium container of Cool Whip

Directions:

Mix and serve. Doubtful there will be leftovers! Keep refrigerated until served!



3/09/2020

C.H.'s Recipe Share & New Release Welcome Back to Apple Grove




~ ~ ~


One of the recipes mentioned in Welcome Back to Apple Grove, the 3rd book in my Sweet Small Town USA Series is Firehouse Chili. The recipe appears in the front of the book. The fun part...former FDNY firefighter Patrick Garahan is the one doing the cooking for his new firehouse in Ohio.

~ ~ ~



Firehouse Chili ~ feeds 5 or 6 hungry men in your life
(or 2 men with leftovers)...Easy Peasy!



Ingredients:
3.5  to 4 pounds of freshly ground chop meat 80/20% (the more fat, the more flavor)
2 to 3 large containers of your favorite chunky medium salsa
splash of vegetable oil 

Toppings:
Shredded Cheddar Cheese (or Monterrey Jack)
Green and/or Black Olives
Sour Cream



In a large Dutch Oven, brown the chop meat in the splash of vegetable oil. Stirring until done. Add the 2 to 3 large containers of salsa and stir to combine. Cover an bring to a boil, then simmer, checking often to prevent sticking, for 30 to 45 minutes. 

Scoop into bowls, topping with shredded cheddar, olives and a large dollop of sour cream. To encourage my guys to eat the dreaded 'green things,' I serve the chili with a tossed salad and another favorite: Honey Cornbread (or corn muffins). I use the recipe right off the Indian Head Cornmeal bag ;) *Note: since my darling hubby has diabetes, I cut the sugar and the honey quantities in half. Still tastes yummy.


~ ~ ~


So excited to be releasing the Sweet Version of book 3 in my Small Town USA Series. I loved writing about Patrick and Grace. If you've read my Small Town Cowboy Series, you've already met Patrick's brothers in book 3, Jesse ;).

I'll be releasing Sweet Versions of my Small Town Cowboys sometime during the year. More on that later.

Here's a snippet from Chapter 11 in Welcome Back to Apple Grove:

“ ’Bout time you got here, Garahan,” Dan said as he pulled into the Mulcahy’s driveway.
“Where’s your car, Dan and how’d you beat me here?”
“Meg dropped me off. I had a change of clothes in the car. She and the kids had an errand to run. We took the shortcut.” His friend nodded toward the cooler sitting on the picnic table. “Would you mind asking Grace for the ice I stowed in their freezer yesterday?”
“Be right back.” The sight of Grace barefoot and humming to herself caught his attention the moment he opened the door. She had her back to him and was stirring a big pot and swiveling her hips to whatever tune played in her head.
Sucker punched. That’s what he would later remember. The sight of Grace Mulcahy just then felt like that time his older brother had sucker punched him over Jenny Rosenkrantz.
“Hey, Dan,” Grace called out mid-stir. “Would you mind handing me the lid I left on the table? I just want to give this sauce a little more love before I—”
Grace looked over her shoulder and smiled. A slow, lovely smile that started with her eyes, softened her features, and added another blow to his midsection when her dimples deepened. He was a goner.
He grabbed the lid and handed it to her. “Smells amazing.”
“Mmm,” she murmured, stirring in random patterns. “It’s Mrs. McCormack’s recipe—no wait, maybe it’s Katie’s grandmother’s—” Grace broke off and laughed at herself. “Sleep deprived, can’t remember, but you’ll love it. Packed with garlic and spices, the red sauce will have you singing for your supper.”
Before she slid the lid in place, she opened the drawer next to the stove and pulled out a tablespoon. Dipping it in the sauce, she blew over the surface and touched it to her bottom lip to check the temperature. Patrick’s simmering libido shot sparks of awareness and desire to places better left alone. Damn.
She held the spoon out to him. “Taste it. It’s not too hot.”
He shifted to box her in against the countertop. Her sharply indrawn breath was music to his ears. He snagged the spoon and licked it clean, all the while staring at her mouth. Her ragged sigh had him leaning close, capturing her lips and savoring the combination of herbs, spices, garlic, and Grace. His head spun from the delectable delicacy he sampled.
Craving another taste, he nibbled on the fullness of her bottom lip before soothing the spot with the tip of his tongue and gorging himself with another mind-blowing kiss. She was warm, willing, and ripe for the picking. He needed air. With a swift kiss to the end of her nose, he drew in a deep breath and rested his forehead against hers.
“Hi.”
She sighed. “Hi yourself.”



Giveaway! C.H. is giving away a signed copy 2 copies of Welcome Back to Apple Grove -- print or e-book, Book 3 in her Sweet Small Town USA Series. 
Leave a comment to enter ;)


Happy Reading!
C.H.

2/17/2020

Recipe Share & New Release: One Day in Apple Grove



February can be really cold in our neck of the woods. Nothing warms you up like a hearty meal of Mama Jo's Meatballs and Red Sauce! Served over your favorite pasta or just meatballs in a bowl with lots of sauce and Italian bread and butter ;) You can see from the battered recipe in the sheet protector that it was well used over the years. And changed...depending on my mood and what was in the pantry. LOL!



Mama Jo's Meatballs ~ serves 5 to 6 hungry men 
(or 2 with leftovers)

My Mother-in-law gave me this recipe years ago and you can tell from the battered condition it's in that it was used often...but as Flora the Fairy Godmother from Sleeping Beauty said "Oh, I improved it." LOL! I never use plain breadcrumbs when the Italian breadcrumbs taste soooo much better. Who uses just one clove of garlic? Not me...always use 4 to 6 depending on the size. More Parmesan cheese, yes please! And then there's always "camper's motto"...what you don't have you won't use. You get the general idea.

Ingredients:
3.5 to 4 pounds of 80/20% freshly ground chop meat (it's the size Shop Rite by me usually carries)
1 cup Italian bread crumbs *Note: I used Panko once because that was all I had, and they didn't hold together as well*
4 to 6 garlic cloves, minced (I like to use a garlic mincer instead of a knife)
4 tablespoons dried parsley
1 cup Parmesan cheese
4 tablespoons EVOO or vegetable oil if you don't have the olive oil
2 teaspoons of salt
1 teaspoon cracked black pepper
2 eggs, well beaten

Break up the chop meat into a large mixing bowl. Add the rest of the ingredients...and now comes the yucky part, getting your hands in the bowl and mushing it all together until combined. Roll into meatballs--any size you like--my guys like manly meatballs, our grandsons's eyes popped open the first time I served the manly meatballs to them. They're used to tinier ones LOL!

Add vegetable oil to a large non-stick skillet, add the meatballs. Cover and cook on medium heat, browning on both sides. Check often to make sure they don't stick or burn. Using a slotted spoon, add the meatballs to pot of simmering Red Sauce.


~ ~ ~ 


C.H.'s Red Sauce
Serves 5 - 6 hungry men (or 2 with leftovers)

Ingredients:
1 large can of Tomato Puree  ~ 29 oz. (no salt and no spices added)
1 large can of Crushed Tomatoes ~ 29 oz. (no salt and no spices added)
4 to 6 large garlic cloves, minced
1 medium to large onion, chopped
EVOO to coat the bottom of a Dutch Oven
Red Cooking Wine
3 heaping tablespoons of dried basil
2 heaping tablespoons of oregano
2 teaspoons salt *if it needs more salt when you taste it, add Seasoned salt*
2 teaspoons cracked black pepper

Add EVOO to the Dutch Oven sautee' garlic and onion in EVOO until tender and cooked through. Add basil, oregano, salt and pepper, stirring to combine. Add Red cooking wine (or Merlot or Cabernet Sauvingnon if you have it) to cover the bottom of the pan and hydrate the garlic, onion and spices. More if desired later *to taste* and bring to a boil.

Add tomato puree and crushed tomatoes, stirring to combine. Bring to a boil, cover and reduce heat. Stirring and checking constantly to make sure it doesn't stick or burn. Taste frequently and add additional spices or wine if desired. Simmer about 1/2 hour or 45 minutes.

Add the cooked meatballs and bring to another boil. Simmer for another 1/2 hour to 45 minutes to ensure the meatballs are cooked through.

Serve over pasta or in a bowl with Italian bread and butter.

~ ~ ~

Celebrating the release of the Sweet Version of One Day in Apple Grove, Book 2 in my Sweet Small Town USA Series!

This book is dedicated to Sue Grimshaw, whose vision, insightful edits and attention to detail gave new life to the residents of Apple Grove, Ohio ~ Small Town USA. The Mulcahy Family and I thank you.

I like to use family names in my books. My Grandfather's sister (my Great Aunt Margaret married Frank Mulcahy. My Mom used to have great stories about her uncles Frank and Joe Mulcahy. Years ago I connected with one of Great Uncle Frank and Aunt Margaret's granddaughters on Ancestry.com and realized we had the same picture!!! 

I wanted to give my heroines something different...and edge if you will...so I decided on handymen as their father only had daughters to pass the family legacy/business on to. If you have read my Apple Grove series already, this time around is even better! Too many cooks the last time... Love this new sweet version. Thanks to Sue!






One Day in Apple Grove
Small Town USA Book Two
Excerpt from Chapter 2

Dusk lent a certain mystical quality to the air. Driving past the newly planted fields she let go of the day’s troubles. If she squinted, Cait could just imagine faeries flitting about waving magic wands over the earth, pond, and trees as vines, flowers, and buds burst into bloom. Letting her imagination wander, she almost didn’t see the car parked at the side of the road until she was just about to pass it.
Recognizing the jeep as Jack’s, she slowed down.
Why had he stopped?  Was someone hurt? She pulled off the road in front of his vehicle, got out, and started to look for him.
“Hey, Jack—where are you?”
The silence had her gut icing over before she chastised herself that people only parked their cars and disappeared in the moves—like the one she’d watched last night trying to unwind after a long night in her woodshop. “No more late-night horror movies for you, Cait.” 
She called out again, “Do you need help?”
When he still didn’t answer, she pulled out her cell phone. If anyone had gotten sick out on Eden Church Road, Peggy would have heard and would let her know. She was about to hit speed dial when she heard a deep shout coming from across the road.
Turning toward the sound, she was knocked off balance by a small, black, fuzzy missile. Wrapping her arms around the animal so it wouldn’t get hurt when she landed, her backside took the brunt of the impact—so did her phone when it hit the pavement and skittered across it. Luckily, it was still in one piece.
“Hey,” she said, as she looked down at the quivering puppy in her arms. “Where did you come from?”
The puppy’s tiny pink tongue bathed her face and nipped the end of her nose. When Cait laughed, the puppy did it again. She snuggled him close and bent to pick up her phone.
“Don’t let go of him!”
The deep voice grabbed her attention and had her relaxing—it was Jack. Cait looked up and watched the familiar tall, broad-shouldered figure moving across the road toward her. He was limping but ignoring the fact. Had he aggravated one of his injuries? 
She remembered the way the town seemed to hold its breath when the letters Miss Trudi and Mrs. Gannon took turns reading at the diner stopped coming. Remembered the depth of Meg’s worry for her childhood friend—adding her own when Reverend Smith started the prayer chain. Though Jack was the same age as Meg—a half a dozen years older than her—Cait had always watched the way he and Meg were with one another…the best of friends…wondering what it would be like to confide in a friend like Jack.
“Hey!”
Jack’s voice coaxed her back to the present and the man towering over her. His height drew her eyes upward, but it was the odd combination of the worried expression on his face and his commanding presence that held her attention. He vaguely resembled the teenager she remembered all those years ago—especially those deep blue eyes. She’d noticed the difference in his build the first time he’d come home on leave—he’d added muscle to the broad expanse of his chest and tall frame—and she’d dreamed of him. 
Just like always, his strong jaw and rugged good looks had her heart fluttering and tongue tying itself in knots. It was mortifying. Cait wondered if it was because he’d always been larger than life being six years older than her, or because even though they greeted one another every time they saw one another, he was still a veritable stranger.
Wasn’t it time to conquer her reaction to the man and change their status from acquaintances to friends…or maybe if she dared to admit it…more than friends?
Coming to stand beside her, he stared down at her for a moment before holding his hand out to her. “Are you all right?”
The depth of his voice did funny things to her insides as she stared up at him. But he seemed unaware of her plight as concern filled his eyes.
When she remained silent, his brow wrinkled. He frowned down at her.
She had to clear her throat to answer, “Yes, but why are you chasing this poor little puppy?” Gotta get over being tongue-tied around you.
He chuckled and the rusty sound of it only added to the man’s appeal. “The little rascal ran out in front of me,” he explained, pulling her to her feet. “I had to swerve not to hit him. I’ve been chasing him for the last fifteen minutes. Thanks for catching him.”
“I didn’t exactly catch him,” she looked down at the bundle in her arms and sighed. “He knocked me off my feet.”
He smiled and a dimple winked at her. Caitlin was charmed all over again by that touch of sweetness amid his rugged good looks.
“You’ve grown up on me, Caitlin.” He pulled her to her feet.
She felt the blood rush to her cheeks. “I doubt I’ve changed all that much in the few years you’ve been back, Jack.”
His gaze locked on hers, and he’d yet to let go of her arm. When she shifted slightly, he dropped his hand and took a step back. “Sometimes we get stuck in a holding pattern—seeing what we’ve always seen and not really looking.”
Cait wondered if he was thinking of the time he’d spent on the other side of the Atlantic or the years before he’d left. She had a feeling it was a little of both. Unsure of how to continue, she looked up at the sky. “They’re saying we’ll have rain by midnight.”
He tilted his head to the side and his features softened, not quite a smile, but no longer frowning. The last few rays of sunlight glinted off his high and tight military haircut. Auburn? She’d forgotten he had the same hair color as her dad. Maybe he was right about seeing what you expected to. How many other things had she forgotten over the years, or not paid attention to?
He cleared his throat and said, “I heard about your grandfather’s truck.”
“Everyone makes mistakes—” she began only to be interrupted.
“When you’re in the service, you’re not at liberty to make poor decisions, you need to do the right thing, at the right time—second chances aren’t always an option.”
The bleak look in his eyes darkened their hue to midnight blue. Was he remembering something from his time in the Navy? Without thinking, she asked, “Is that why you’re limping?”
Anger flashed in the depths of his gaze, warning her she’d either hit the nail on the head, or was completely off the mark and had insulted him. Before she could ask, he ground out. “No.”
“Sorry.” She didn’t want to antagonize the man, maybe Jack didn’t have time to talk to her. She could always try again another time.
She nuzzled her face in the soft fur of the little one she’d been neglecting. The puppy sighed. Life was full of change—so much had changed after that drunk driver had taken her mother away from them. But life was also about taking chances. She decided not to wait until the next time she saw him. Who knew when that would be?
She asked, “Did you twist your ankle chasing after this little cutie?”
The dog chose that moment to lift his head and stare up at her. His head was cocked to the side, making his ears flop to the left, but it was his under bite and little black lips that had her forgetting all about Jack’s flinty-eyed stare. Melting into a warm puddle, she kissed the tip of the puppy’s nose. 
“No.” 
Startled by the hard edge in his reply, she looked up in time to see a mix of anger and anguish before he blinked and she was left to wonder if she’d imagined it. It was definitely time to change the subject. “What are we going to do?”

Giveaway! I'm giving away 2 copies (print or e-book) of One Day in Apple Grove. To enter, leave a comment.


Happy Reading!
C.H.


1/09/2020

C.H.'s Recipe Share ~ Grandma's Fondue



For a change of pace, I thought I'd post some of the meals my guys enjoy on a cold winter night--or actually any time of year. 

My grandma's Garlic Tomato Cheddar Fondue is mentioned in the 3rd book in my Sweet Small Town USA Series: Welcome Back to Apple Grove. Much to Patrick Garahan's surprise, he enjoys it, but still needs meat with his dinner...sound familiar? LOL!

~ ~ ~

Grandma's Garlic Tomato Cheddar Fondue

Ingredients:
large block of Cheddar cheese, cut into small chunks
1 large can (29 oz) crushed tomatoes (no salt, no spices)
6 to 8 garlic cloves, minced
1 to 2 tablespoons of dried basil 
Splash or so of white cooking wine or red--your choice
2 large loaves of Italian bread, cubed

In a Dutch Oven, heat the crushed tomatoes to a boil. Add the minced garlic, basil and splash or two of wine. Heat back to boiling. Add the cubed cheddar cheese and stir still smooth.

Remove from heat and serve over the cubed Italian bread, or if you're like my hubby, he likes to spear the bread cubes and swirl it in the pot of fondue at the table. ;)

Enjoy!

~ ~ ~


I'm so excited to be releasing my Sweet Small Town USA Series over the next three months. To celebrate, I'm giving away a copy - print or e-book - of the first book in the series, A Wedding in Apple Grove.  To enter, leave a comment!





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12/20/2019

C.H.'s Christmas/Holiday Cookie Exchange


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Sugar Cookies with Low Sugar Option




I seriously love baking and eating sugar cookies. Unfortunately, my darling hubby is now diabetic, so I've had to change up some of my recipes for his sake. He does love his sweets ;)

Sugar Cookie Recipe:

Ingredients:
1 cup soft unsalted butter or margarine in a large bowl
1 cup of white sugar (for Low Sugar Recipe add 1/2 cup)
2 eggs, well beaten
2 teaspoons real vanilla extract
2 & 3/4 cups Hecker's unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream butter and sugar together until smooth, add eggs and vanilla. Beat until light and fluffy. Add in dry ingredients until combined and smooth. Chill for 1 hour.

Roll out a small amount at a time on a floured surface to desired thickness (we like the cookies on the thicker side) Cut into desired shapes. Line cookie sheet with Silpat non-stick silicone baking sheet and place cut outs on top.

Bake at 350 degrees for 8 to 10 minutes. I switch shelves half-way through cooking time for a more even bake.

Ice or not...your choice ;)

Grandma Purcell's Confectioner's Icing Recipe:

Butter
Box of Confectioner's Sugar
Milk

My version:

1 stick of softened unsalted butter
1 pound of confectioner's sugar, sifted (approx. 3 & 1/2 cups)
2 teaspoons real vanilla extract - variation: almond extract or flavor of your choice
1/4 teaspoon salt
1/4 cup milk

Cream butter, add confectioner's sugar, vanilla, salt and milk to desired consistency. If too thick, add more milk...too thin, add more sugar.

Ice cooled cookies and decorate with sprinkles, etc.



~ ~ ~



Gingerbears (gingerbread bears) 
with Low Sugar Option




Years ago when our kids were little, there was a catalog that I used to order notecards, birthday cards, etc. from called Current, Inc. One year they had a book called The Gingerbears' First Christmas...our three kids loved when I read it to them. I think they came up with the idea to bake Gingerbears instead of Gingerbread. I traced out a bear on waxed paper and used a knife to cut the cookies out. OH...and I'd roll up a ball of dough for the snout like the picture above.





Gingerbear Cookies:

Ingredients:
1/2 cup of Grandma's unsulphured molasses (for Low Sugar Recipe use 1/4 cup)
1/2 cup of white sugar (for Low Sugar Recipe use 1/4 cup)
1/2 cup softened unsalted butter (or margarine)
2 & 3/4 cups sifted Hecker's unbleached flour
2 teaspoons ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk plus a splash more if needed 

Mix the molasses, sugar and butter until creamy. Add sifted dry ingredients alternately with the buttermilk until smooth. Chill for 2 hours. 

Roll out a small amount at a time on a floured surface to desired thickness (we like the cookies on the thicker side) Cut into desired shapes, using cookie cutters or your own waxed paper cutouts. Note: if you want to make the gingerbear's snout, roll a small bit of the dough into a ball and add to his face. Line cookie sheet with Silpat non-stick silicone baking sheets and place cut outs on top.

Bake in 350 degree oven 8 to 12 minutes. I switch shelves half-way through cooking time for a more even bake.

Ice or not...your choice ;) using the Confectioner's recipe above.


~ ~ ~


Spiced Sugar Cookies with Low Sugar Option:




My darling hubby happened to be in the kitchen when I was looking through an old cook book for a cookie recipe to try out for him. He was intrigued by the Pfeffernusse or Spice Nuts recipe. There are times when I don't have all of the ingredients for a recipe...camper's motto...so I wing it. Actually, I wing it a lot. LOL! Then I had the idea to combine some of the spices from the Pfeffernusse recipe with my Sugar Cookie recipe and they were delicious! 


Spiced Sugar Cookies:

Ingredients:
1 cup soft unsalted butter or margarine in a large bowl
1 cup of white sugar (for Low Sugar Recipe add 1/2 cup)
2 eggs, well beaten
2 teaspoons real vanilla extract
2 & 3/4 cups Hecker's unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1 & 1/2 teaspoons ground cinnamon
1 & 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 to 3/4 teaspoons cardamom
1/2 teaspoon ground cloves
1/4 teaspoon white pepper

Cream butter and sugar together until smooth, add eggs and vanilla. Beat until light and fluffy. Add in dry ingredients until combined and smooth. Chill for 1 hour.

Roll out a small amount at a time on a floured surface to desired thickness (we like cookies on the thicker side) Cut into desired shapes. Line cookie sheet with Silpat non-stick silicone baking sheet and place cut outs on top.

Bake at 350 degrees for 8 to 10 minutes. I switch shelves half-way through cooking time for a more even bake.


Other recipes that I bake every year: 

Peanut Butter Thumbprints with Hershey's Kisses
Pecan Crescent Cookies
Ricotta Cookies
Bourbon Balls (technically not a cookie, but yummy)
Raspberry Pinwheels

~ ~ ~


Giveaway: $25 Amazon Gift Card. To enter, answer the question: What is your favorite Christmas/Holiday Cookie? 




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11/08/2019

My Favorite Pie



Thanksgiving has always been one of my favorite holidays, but as the years pass the reasons change.
Growing up, we always walked up the hill to my Grandparent's house to celebrate Thanksgiving. There were at least ten of us, sometimes more between the 'grownup's table' and the 'kid's table'. Grandma Purcell would cook the turkey dinner and Mom would bake the pies. Grandpop and Uncle Bill always had to have mincemeat pie (not a fave of mine...never even tasted it) and pumpkin pie (not a fave of mine.) My brother, sisters and I loved apple pie or cherry pie, which Mom would bake, too. Funny thing, the apple and cherry pies vanished, while there would only be two slivers of the mincemeat and pumpkin pie that had been eaten. 



Life changes, and as we grow older, more of our loved ones pass from this life onto the next. Fewer loved ones were gathered 'round Grandma's table. A few years later, my grandparents and great aunt and uncle moved away, so it was just us (and my DH...my fiance' at the time) at our house. There was always a wonderful turkey dinner, but Mom never made Grandma's stuffing recipe...sorry Mom...hers was better. But there was pie!



Twenty years ago my Dad passed away two days before Thanksgiving and since then, it's been a bit rougher to keep the spirit of Thanksgiving in my heart, missing him so much. Five years ago, Mom passed away. We have so much to celebrate in life and have to remember to hold those we love close to our hearts...where they will always be. Well...unless they visit us in our dreams, which Mom always said would be a visit from Heaven.

As I finish polishing the first book Mending the Duke's Pride, in my new series The Lords of Vice for Dragonblade Publishing, which is due in just a few days, I will be baking pies and preparing to celebrate Thanksgiving with my family. I started taking 'pie orders' in early September, because you can never have too many pies ;) This year everyone will be at our house a full table with nine of us.




Although this picture is from a few years ago, I seriously do bake at least four to six different pies every Thanksgiving...they do freeze well ;)

My Mom gave me this pie holder before she passed away and whenever I'm baking, and using her super-secret crust recipe, it's like she's there with me in the kitchen. So there are always tears of sadness mixed with joy which baffles the men in my life. 

Top to bottom the pies are: Kentucky Derby Pie, Buttered Pecan Pie, Happy Apple Pie, and left to right: Happy Cherry Pie, Squash Pie and Buttermilk Pie.

One of my favorites isn't in the pic...it's Sweet Potato Praline Pie...I was the only one who requested it that year, and knew I'd eat the WHOLE pie given the opportunity, so I saved it for another day. Here's the recipe for Sweet Potato Praline Pie:

~ ~ ~

C.H.’s Sweet Potato Praline Pie


This recipe is always a hit during the holidays. Use my mom’s pie crust recipe below and you can’t go wrong!

Filling:
¾ cup sugar             
1 tsp cinnamon
½ tsp ginger             
½ tsp nutmeg
¼ tsp salt                  
1 tsp vanilla
1 (23 oz.) can sweet potatoes in syrup, drained and mashed (about 2 cups) 

Note: you can use baked sweet potatoes, but I’m usually short on time and go for the canned ones.

½ c whole milk + ½ c heavy cream
2 large eggs, beaten

Topping: 

(I like to double the topping, that way when the men in my life snitch the nuts off the top, I still have enough left to cover most of the pie and maybe a bit to make Pralines)

3 tbsp light brown sugar    
3 tbsp light corn syrup (or King’s syrup)
1 tbsp butter
½ tsp vanilla (optional)                  
¾ cup coarsely chopped pecans
1 cup whipped cream

Prepare pie crust, heat oven to 425.  In a large bowl, combine all filling ingredients; blend well.  Pour into pie crust lined pan.  Bake at 425 for 15 minutes.  Reduce oven temperature to 350.  Bake an additional 25 minutes.

Meanwhile (during last five minutes of baking time), in a small saucepan, combine brown sugar, corn syrup and butter.  Bring to a boil over low heat.  Reduce heat, simmer 2 minutes.  Remove from heat; stir in vanilla. Sprinkle nuts evenly over pie; drizzle with topping mixture. 

Bake an additional 20 to 30 minutes or until knife inserted in center comes out clean.  Cool.  Garnish with whipped cream.

The real trick is keeping your family away from the pie while it cools; mine can’t seem to keep their hands off the praline topping!

©C.H. Admirand 2002 revised 12/2/12


One 8 or 9” pie crust (recipe below)– remember the less you handle the crust the better, and don’t forget to use the ice water…it makes for the flakiest crust!

8 or 9” Two Crust Pie


2/3 plus 2 tbsp Crisco
2 cups all purpose flour (Hecker’s Unbleached)
1 tsp salt
4 to 5 tbsp ice water

Cut shortening into flour and salt until particles resemble the size of small peas.  Sprinkle in water, one tbsp at a time, toss with a fork until the flour is moistened and pastry sticks together. Gather pastry into a ball; (for 2 crust pie, cut in half) shape (one half at a time) into flattened round on a lightly floured board…I love using a marble board and roller…the cool stone makes rolling it out much easier.  Roll pastry 2 inches larger than your pie tin so you can have a nice fluted crust.

© C.H. Admirand 2002

~ ~ ~

What is your favorite pie? Leave a comment to enter for a chance to win a $25 Amazon Gift Card








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10/11/2019

C.H.'s ~ New Release: Christmas Comes to Apple Grove & Recipe Share

Pinch me! Today is a super-special day for me, it's our oldest grandson, Jack's, 8th birthday and therefore the day I wanted to release my very first Sweet Christmas Novella: Christmas Comes to Apple Grove.

For those of you who've read my Small Town USA Series, the patriarch of the Mulcahy family, Joe, has been widowed for more than a decade. Christmas is a time for miracles, and Joe deserves that miracle--a second chance at love.

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Joe Mulcahy’s Second Chance at Love…or is it?

Now that his three daughters are settled and busy with families of their own, he’s ready to declare himself to the lovely widow, Mary Murphy. But timing in life is everything…and Joe’s plans go awry.


Christmas is a Time for Miracles
Apple Grove’s residents are in on the plan to keep Mary and Joe from letting pride and bruised feelings get in the way of what’s really important—their love for one another.


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Recipe Share ~ C.H.'s No Sugar Applesauce

Since my stories are set in the fictional town of Apple Grove, I decided to share my go-to super easy applesauce recipe. And since I couldn't find the pictures of the last time I made applesauce with Macs, I had to cook some up! No hardship for my guys--grandsons included--they love homemade applesauce. ;)

By far my favorite apples to use are McIntosh and in a pinch Rome apples. They are sweet enough without having to add any sugar, and in my darling hubby's case a Godsend since he's diabetic and has to watch his carbs and sugars very carefully.

And...now to the recipe, which is kindof like my Grandmother Purcell's stuffing recipe in that I don't really use quantities, I do it by eye.


C.H.'s No Sugar Applesauce

6 McIntosh Apples* (or the apple of your choice, but remember if they are not sweet on their own, you may have to do the taste-test and add sugar as needed)

*I cut them in half and half again, cutting out the core--DO NOT SKIN THEM--and then cut the quarters into smaller pieces. (they cook more uniformly)*









Place in saucepan and add in enough water to cover the bottom to about 1/2 to 3/4 of an inch or so.




Cook on low heat, checking to see if you need a dash more water, so the apples do not burn. NOTE: some apples are a bit drier if they are older.

Using your potato masher squish the apples down as they cook. Don't worry about the skins, they turn the applesauce a lovely pinkish color ;)





When they apples have cooked down and are soft, I put them through my mini food mill, it collects any random apple seeds that I missed along with the skins, which I don't like in my apple sauce. Just need the fabulous flavor and color ;)






Optional: add cinnamon to your own bowl...at least that's what I tell my guys. I think the apple is perfect on it's own sans sugar or cinnamon, but that's just me. LOL.

Enjoy!
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For those of you who've spent time in Apple Grove, I'll be releasing the Sweet Version of my series beginning in January 2020. Love, love my new covers, created by author and graphic artist, Sahara Kelly.



Coming January 17, 2020


Coming February 17, 2020
Coming March 9, 2020


To celebrate, I'm giving away three (3) copies of Christmas Comes to Apple Grove--Reader's choice of print or e-book!




To enter, leave a comment...Do you believe in miracles?



May your life be filled with Christmas 
blessings all year long!








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