Thursday, March 5, 2015
Listen Up!
If you haven't picked up that new book yet, the story of how John and Lainie got together--it's called What Took You so Long--you'll have a chance to get it and meet the author at a book signing event on Saturday March 21 from 3 to 5 p.m. at the Pioneer Book store, 450 West Center in Provo. She'll be there with two of her writer friends, too. So that's Pam Williams, Janet Jensen and Robin King all at one time in one place. They're going to have some goodies made from my favorite recipes, too, and drawings for prizes. Put it on your calendar. You'll be glad you took some time to go meet all those interesting people.
Wednesday, March 4, 2015
Another Recipe to Celebrate With
When you get Lainie and John's story book, make up a batch of this delicious bread before you sit down to read. It'll go great with a cup of hot chocolate.
CHERRY COCONUT CARROT BREAD
Be sure to let your 1/2 cup plain Greek yogurt and your egg come to room temperature before you start. They just work better that way. Oh, and you'd better grate up your 1 cup carrots while you're at it. Wouldn't hurt to chop 1/2 cup maraschino cherries, too. Then they'll be ready to dump in later. Anyway, when you've got that done, heat up your oven to 350 and prepare a 9X5 loaf pan. I like to squirt mine with pan spray and line the bottom and side with waxed paper--ends don't need it. Then the bread comes out of the pan easier. Anyway, whisk the dry ingredients to mix 'em up good--it's just as good as sifting--3/4 cup white flour, 3/4 cup whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. You can even add 1/4 teaspoon allspice if you like the spiciness a little brighter. Then in another bowl mix 1/4 cup melted coconut oil, yogurt, egg, 1 teaspoon vanilla, 1/2 cup brown sugar, and 1/4 cup white sugar. Now you can stir in your shredded carrot, the chopped cherries, and 1 cup shredded coconut. I like to use unsweetened--you've got plenty of sugar in this thing already. Mix it all into the flour, dump it in the pan, and bake it 50-60 minutes until you test it for doneness--touch the top to see if it bounces, or stick it with a toothpick, whatever floats your boat. Cool it in the pan on a rack for about 10 minutes, and then take it out and finish cooling it on the rack. When it's cool you can slice it and serve it with butter or cream cheese. Expect rave reviews.
When you try this, let me know how you like it. Sometimes another cook might have another idea for making a recipe even better, and I'm not opposed to suggestions.
CHERRY COCONUT CARROT BREAD
Be sure to let your 1/2 cup plain Greek yogurt and your egg come to room temperature before you start. They just work better that way. Oh, and you'd better grate up your 1 cup carrots while you're at it. Wouldn't hurt to chop 1/2 cup maraschino cherries, too. Then they'll be ready to dump in later. Anyway, when you've got that done, heat up your oven to 350 and prepare a 9X5 loaf pan. I like to squirt mine with pan spray and line the bottom and side with waxed paper--ends don't need it. Then the bread comes out of the pan easier. Anyway, whisk the dry ingredients to mix 'em up good--it's just as good as sifting--3/4 cup white flour, 3/4 cup whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. You can even add 1/4 teaspoon allspice if you like the spiciness a little brighter. Then in another bowl mix 1/4 cup melted coconut oil, yogurt, egg, 1 teaspoon vanilla, 1/2 cup brown sugar, and 1/4 cup white sugar. Now you can stir in your shredded carrot, the chopped cherries, and 1 cup shredded coconut. I like to use unsweetened--you've got plenty of sugar in this thing already. Mix it all into the flour, dump it in the pan, and bake it 50-60 minutes until you test it for doneness--touch the top to see if it bounces, or stick it with a toothpick, whatever floats your boat. Cool it in the pan on a rack for about 10 minutes, and then take it out and finish cooling it on the rack. When it's cool you can slice it and serve it with butter or cream cheese. Expect rave reviews.
When you try this, let me know how you like it. Sometimes another cook might have another idea for making a recipe even better, and I'm not opposed to suggestions.
Saturday, February 28, 2015
Good news...
Don't want to start any false roomers, but just heard that 'What Took You So Long,' is now on shelves at Deseret Book stores, so trot right out there and get it. You can probably get it from Amazon, too, if you like doing it that way, and pretty soon you can even get it for your little electrical reader thingy. It's the story of how John and Lainie got together. You're going to love it. It's always good when you see two nice people finally find their glitch in life.
To celebrate the book, I'm passing along a real fine recipe you'll want to add to your collection. It'll be a special treat on these cool winter mornings. (Some great recipes in the book too. Knew you'd want to know that.)
LEMON RASPBERRY MUFFINS
Heat your oven up to 400 degrees and get your muffin tins ready. This recipe makes 18. Put 2 cups flour, 1 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a big mixing bowl. Kind of whisk it around so it's mixed together. In a smaller bowl mix 2 eggs, 1/2 cup cooking oil, 1 teaspoon lemon zest, 1 cup milk, and 1 tablespoon lemon juice. Stir that into the dry ingredients and mix until the flour is moist, but don't overdo it. Then stir in a heaping cup of fresh or frozen raspberries. Scoop the batter into the muffin cups and bake for 18 to 20 minutes. Keep checking so they don't get too brown on top. Cool them on a rack. Mix 2 tablespoons lemon juice with a cup of powdered sugar (you may want to sift it if it's too lumpy) and drizzle that over the muffins. You'll have a hit on your hands when you make these. Let me know how they turn out for you.
To celebrate the book, I'm passing along a real fine recipe you'll want to add to your collection. It'll be a special treat on these cool winter mornings. (Some great recipes in the book too. Knew you'd want to know that.)
LEMON RASPBERRY MUFFINS
Heat your oven up to 400 degrees and get your muffin tins ready. This recipe makes 18. Put 2 cups flour, 1 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a big mixing bowl. Kind of whisk it around so it's mixed together. In a smaller bowl mix 2 eggs, 1/2 cup cooking oil, 1 teaspoon lemon zest, 1 cup milk, and 1 tablespoon lemon juice. Stir that into the dry ingredients and mix until the flour is moist, but don't overdo it. Then stir in a heaping cup of fresh or frozen raspberries. Scoop the batter into the muffin cups and bake for 18 to 20 minutes. Keep checking so they don't get too brown on top. Cool them on a rack. Mix 2 tablespoons lemon juice with a cup of powdered sugar (you may want to sift it if it's too lumpy) and drizzle that over the muffins. You'll have a hit on your hands when you make these. Let me know how they turn out for you.
Wednesday, January 21, 2015
People Are Nice
Since I've been handicapped with the pulled muscle (which happened when I was righteously exercising) I've been the recipient of many kindnesses as people watch me negotiate my way through the world on a wheeled walker. Elegant little contraption--aluminum, adjustable, and stylish now that we added the "ski" sliders on the back. It folds nicely to fit in the car.
Whenever people see me hobbling around on the walker, they hold doors for me, stand by so I can pass, and offer to hold or cary things for me. One friend even offered to clear a crowded hall for me at church, and as a large person with a commanding voice, he could have done it easily. I think he was disappointed when I declined, saying the hall would soon clear and the class wouldn't start without me. In fact, I went through the entire pre-holiday season going to church and special choir practices inching my way along because I'm so stubborn that I won't say "I can't do this." During the Christmas choir fireside performance, I was given permission to remain seated for the entire program--thoughtful choir director.
My friend Donna had a health crisis (she's in her 80s) so I loaned her that walker and now use my four-wheeled version that scoots me around much faster. It has a seat so I can sit in the kitchen and fix meals, and pockets to let me carry things I need, like a book or a bottle of hand lotion, so I don't really miss the other one.
However, I'm quite frustrated at the lack of progress as I go to physical therapy a couple of times a week, come home tired, and don't really notice much improvement. I refuse to think this is My Life from here on. In the meantime, I am sometimes moved to tears by the kindnesses and thoughtfulness of people who smile, hold the door, and say an encouraging word. Maybe being handicapped this way--temporarily, I insist--has its advantages.
Whenever people see me hobbling around on the walker, they hold doors for me, stand by so I can pass, and offer to hold or cary things for me. One friend even offered to clear a crowded hall for me at church, and as a large person with a commanding voice, he could have done it easily. I think he was disappointed when I declined, saying the hall would soon clear and the class wouldn't start without me. In fact, I went through the entire pre-holiday season going to church and special choir practices inching my way along because I'm so stubborn that I won't say "I can't do this." During the Christmas choir fireside performance, I was given permission to remain seated for the entire program--thoughtful choir director.
My friend Donna had a health crisis (she's in her 80s) so I loaned her that walker and now use my four-wheeled version that scoots me around much faster. It has a seat so I can sit in the kitchen and fix meals, and pockets to let me carry things I need, like a book or a bottle of hand lotion, so I don't really miss the other one.
However, I'm quite frustrated at the lack of progress as I go to physical therapy a couple of times a week, come home tired, and don't really notice much improvement. I refuse to think this is My Life from here on. In the meantime, I am sometimes moved to tears by the kindnesses and thoughtfulness of people who smile, hold the door, and say an encouraging word. Maybe being handicapped this way--temporarily, I insist--has its advantages.
Tuesday, January 20, 2015
Does Color Matter?
I see by the headlines that Oreo cookies are coming out in a new flavor--red velvet. Actually it isn't flavor as much as color that's changing. I've never been able to understand the charm of red velvet food. It doesn't have a distinctive flavor. It's just red. But it's in vogue right now, so I guess that's the point.
Fashions in food come and go, just like fashions in clothes and shoes. When I was a kid, it was all the rage to make layered Jello by setting one color according to the directions on the box, and then preparing the same color, only whipping the dickens out of it until it became airy and pastel, and then layering the two in a parfait glass. My college roommates called it fluffy Jello. Impressive served with a dollop of whipped cream, yes, but beyond the three-minute thrill of eating a non-nutritious food, where do we go from here? Now the trend is only a memory.
If you sit for any length of time and people-watch, you start feeling the same way about stripes. Fashion designers have plagued women now for several seasons with this unattractive fad. I've see horizontal stripes that aren't flattering even on skinny women. What's attractive about dressing like a football referee? Those guys with ample bellies running around on the field should feel embarrassed about wearing a uniform that emphasizes their least attractive feature. Women with infirm hip muscles (read "flabby glutes") should definitely not wear horizontal stripes. Just sayin'...have you seen yourselves walking away? If your Aunt Sophie won't tell you, honey, who will?
Let's hope that as a people we develop the good sense to let stripes go the way of fluffy Jello.
By the way, if you insist on eating those chemically-flavored Oreo cookies, at least get it right. Stick a fork in the frosting to dip them in milk--a lot less messy.
Here's a much better cookie recipe that you may also have to eat with a fork because it's a little bit sticky:
GOOEY BUTTER BARS
Grease a 9X13 pan and heat the oven to 325. Stir 1 egg and 1/2 cup melted butter into a yellow cake mix. Press it evenly into the pan. Blend 8 oz. softened cream cheese, 2 eggs, 1/2 teaspoon lemon flavoring, 1/2 teaspoon vanilla flavoring, 1/2 teaspoon vanilla flavoring, and 2 cups powdered sugar. When it's nice and smooth, spread it over the layer in the pan. Bake 40-45 minutes until it's firm and a little bit golden brown. Try to wait until it's cool before you dig in. You can also try this using other cake mixes--chocolate, lemon, spice, even red velvet if you want--and adjusting the flavorings accordingly--you know, add some cinnamon or nutmeg if you use a spice cake mix. Lots of possibilities here. However, if you eat too many of these, you should definitely not wear horizontal stripes.
Fashions in food come and go, just like fashions in clothes and shoes. When I was a kid, it was all the rage to make layered Jello by setting one color according to the directions on the box, and then preparing the same color, only whipping the dickens out of it until it became airy and pastel, and then layering the two in a parfait glass. My college roommates called it fluffy Jello. Impressive served with a dollop of whipped cream, yes, but beyond the three-minute thrill of eating a non-nutritious food, where do we go from here? Now the trend is only a memory.
If you sit for any length of time and people-watch, you start feeling the same way about stripes. Fashion designers have plagued women now for several seasons with this unattractive fad. I've see horizontal stripes that aren't flattering even on skinny women. What's attractive about dressing like a football referee? Those guys with ample bellies running around on the field should feel embarrassed about wearing a uniform that emphasizes their least attractive feature. Women with infirm hip muscles (read "flabby glutes") should definitely not wear horizontal stripes. Just sayin'...have you seen yourselves walking away? If your Aunt Sophie won't tell you, honey, who will?
Let's hope that as a people we develop the good sense to let stripes go the way of fluffy Jello.
By the way, if you insist on eating those chemically-flavored Oreo cookies, at least get it right. Stick a fork in the frosting to dip them in milk--a lot less messy.
Here's a much better cookie recipe that you may also have to eat with a fork because it's a little bit sticky:
GOOEY BUTTER BARS
Grease a 9X13 pan and heat the oven to 325. Stir 1 egg and 1/2 cup melted butter into a yellow cake mix. Press it evenly into the pan. Blend 8 oz. softened cream cheese, 2 eggs, 1/2 teaspoon lemon flavoring, 1/2 teaspoon vanilla flavoring, 1/2 teaspoon vanilla flavoring, and 2 cups powdered sugar. When it's nice and smooth, spread it over the layer in the pan. Bake 40-45 minutes until it's firm and a little bit golden brown. Try to wait until it's cool before you dig in. You can also try this using other cake mixes--chocolate, lemon, spice, even red velvet if you want--and adjusting the flavorings accordingly--you know, add some cinnamon or nutmeg if you use a spice cake mix. Lots of possibilities here. However, if you eat too many of these, you should definitely not wear horizontal stripes.
Monday, November 17, 2014
Book News
It looks like we're going to have another go-round with another book. Walnut Springs is publishing my second novel in February. Deseret Book is distributing again.
However, Deseret Book asked me to change the title... a small price to pay... so the second one is called What Took You So Long. To get it read to go to press in January, guess what I'll be doing over the holidays. Expect recipes. Actually editing is fun. I enjoy the process.
In the meantime I've been editing Book Three, titled See You in the Morning. Then my contemporary series is finished.
However, Deseret Book asked me to change the title... a small price to pay... so the second one is called What Took You So Long. To get it read to go to press in January, guess what I'll be doing over the holidays. Expect recipes. Actually editing is fun. I enjoy the process.
In the meantime I've been editing Book Three, titled See You in the Morning. Then my contemporary series is finished.
Thursday, July 3, 2014
And the winner is...
Congratulations to Lacey Gunter who won the blog comment drawing for a free copy of Living It Down.
And thanks to all who entered, and all who came to the book launch last Saturday. It was great fun to see everyone there. If you couldn't come, we'll no doubt have other book signing events. And if you don't want to wait for that, it's available wherever Deseret Books are sold. If you don't see it on the shelf, down there on the bottom with all the other Ws, ASK FOR IT.
If you feel so inclined, write a review for Amazon.com or Good Reads, or your blog, or wherever you share ideas with other people. It would be greatly appreciated.
Here's another one of Aunt Sophie's recipes, easily doable by kids with a little help from mom or dad:
Flourless Peanut Butter Cookies
So easy! Heat the oven to 350. Mix up 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 teaspoon vanilla extract--that's it. Scoop 1-1/2 tablespoon dough on a cookie pan lined with parchment paper. (Trust me--it just makes life easier.) Flatten each one a little bit with a fork. Bake 10 or 12 minutes until cookies firm up. Cool in the pan about two minutes before removing to a cooling rack.
And thanks to all who entered, and all who came to the book launch last Saturday. It was great fun to see everyone there. If you couldn't come, we'll no doubt have other book signing events. And if you don't want to wait for that, it's available wherever Deseret Books are sold. If you don't see it on the shelf, down there on the bottom with all the other Ws, ASK FOR IT.If you feel so inclined, write a review for Amazon.com or Good Reads, or your blog, or wherever you share ideas with other people. It would be greatly appreciated.
Here's another one of Aunt Sophie's recipes, easily doable by kids with a little help from mom or dad:
Flourless Peanut Butter Cookies
So easy! Heat the oven to 350. Mix up 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 teaspoon vanilla extract--that's it. Scoop 1-1/2 tablespoon dough on a cookie pan lined with parchment paper. (Trust me--it just makes life easier.) Flatten each one a little bit with a fork. Bake 10 or 12 minutes until cookies firm up. Cool in the pan about two minutes before removing to a cooling rack.
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