Sunday, August 30, 2015

Bake, Love, Write...Week 5

HUGE thank you to all the authors who have allowed me to feature their recipes over the past several weeks. And, a special hug and enormous gratitude to my RWA chapter mate, Lois Winston, for her assistance in gathering all of this information. Lois, you're a talented author, wonderful chapter mate, and supportive friend.

And, thank you, Readers, for joining us for each post.

Caridad Pineiro: Cuban Flan

Why a Cuban Flan recipe? Well, first, because I’m Cuban-American. Second, I have the world’s worst sweet tooth. I think meals should begin with dessert and only then proceed to anything else. Unfortunately, I haven’t been able to convince others of that.


I learned to make flan from my grandmother. Her process for making the caramel was like making candy, resulting in a sweet caramel that’s lighter in color—actually clear if you don’t want to push the cooking.

1 cup plain white sugar
6 whole eggs
6 egg yolks
1 cup whole milk
1 can sweetened condensed milk (Magnolia or Eagle Brand are favorites!)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

Place a large baking pan filled halfway with hot, but not boiling, water in the oven. This will make what is called a bain-marie. The bain-marie will help keep the flan from drying out and will allow it to cook evenly.

Start with 1/2 cup of sugar and dissolve it in 1/2 cup to 1 cup water. Make sure the sugar is fully dissolved before you begin to heat it. If you have any sugar left, it will form crystals and be gritty. Once the sugar is dissolved, set the pan with the sugar over medium heat in a heavy medium/small saucepan or preferably, an ovenproof dish. Use a wooden spoon to stir until the sugar water is reduced (It should get thicker as it cooks.) Grandma liked it light, but you can let it get golden and keep on going until it is a dark brown. (Be very careful! Cooked sugar is very hot and can burn the skin if it spatters.)

If you did not use an ovenproof pan/dish, quickly pour the hot caramel syrup into an ungreased baking dish. Swirl the pan until the sugar coats the bottom and sides of the pan/dish. The caramel will start to harden at this point. When you cook the flan in the oven, the caramel will melt and create a syrup that the flan will swim in.

Gently mix together the eggs and egg yolks. Do not create too much froth or bubbles as these will linger and ruin the texture of the flan. Add the condensed milk and gently mix a little more. Then add the rest of the regular whole milk (for ease and to get all the condensed milk, put the whole milk into the can and use it to wash out the thick condensed milk that lingers in the can.) Gently stir until the mixture is smooth. Add the vanilla extract.

Pour egg/milk custard mixture into the baking dish (make sure the caramel has set against the sides and bottom of the pan.)

Set this baking dish into the larger baking pan. Add boiling water to the baking pan until it is about halfway up the side of the dish with the flan mixture.

Bake 35-40 minutes until a knife inserted into the center comes out clean. If it’s a little soft (but not runny,) that’s okay as it will continue to cook for a bit. Let the flan cool in the water. After half an hour or so, remove the flan from the bain-marie and refrigerate for at least an hour or more.






It's actually preferable to make the flan the day before and let it sit overnight so the caramel soaks into the outermost layer. 

Before serving, run a sharp knife around the edge of the flan to release it from the baking dish. Place a larger serving plate (preferably with a small lip to keep the caramel liquid from spilling) over the baking dish, and invert the flan onto the serving platter. Keep refrigerated until it is time to serve the flan.

For simple variations, you can add a little Amaretto or Grand Marnier to both the caramel and the custard mix. For more complex variations, try a chocolate flan. One delicious variation is to increase the number of egg yolks and eliminate the egg whites entirely. This will make a very thick rich egg custard called Toscinillo del Cielo.


NY Times and USA Today Bestseller Caridad Pineiro is a Jersey Girl who just wants to write, travel, and spend more time with family and friends. Caridad is the author of nearly 50 novels/novellas and loves romance novels, super heroes, TV and cooking. Caridad writes dark and sexy romantic suspense and paranormal romances for those who live to love on the edge. Her sweet, but still naughty side, Charity Pineiro, writes contemporary romances packed with emotion and humor.

For more information on Caridad/Charity, please visit,



Diana Orgain: No-Bake Peanut Butter, Marshmallow, Chocolate, Oatmeal Cookies

3/4 cups sugar
1/2 cup milk
4 tablespoons unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter
3 cups quick cook oatmeal
1 cup peanut butter
1 teaspoon vanilla extract
1 cup mini marshmallows

In a large, heavy-bottomed saucepan, add the sugar, milk, and butter, stirring to combine. Cook over high heat and bring to a boil. Allow to boil for 1 minute.

In a separate bowl, mix together oats, peanut butter, and marshmallows. Add the sugar mixture to the bowl, then the vanilla extract. Stir well to combine.

Drop by tablespoonfuls onto waxed paper-lined cookie sheet. Chill

Diana Orgain is the bestselling author of the Maternal Instincts Mystery Series: Bundle of Trouble, Motherhood is Murder and Formula for Murder, and Nursing a Grudge. She is also the other of the Love or Money Mystery series and Yappy Hour (coming in November 2015)

Diana is the NY Times Bestselling co-author of the Scrapbooking Mystery Series with Laura Childs.

Check out Diana at www.dianaorgain.com

For information on Diana's newsletter, visit http://bit.ly/1exLAg9

Buy Links:





Includes contributions by NY Times and USA Today Bestselling Authors


What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes--selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review--with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they've ever received on love and writing.    

Amazon: http://www.amazon.com/Bake-Love-Write-Authors-Dessert/dp/1940795133/ref=sr_1_1?s=books&ie=UTF8&qid=1435975897&sr=1-1&keywords=Bake+love+write


Barnes & Noble: http://www.barnesandnoble.com/w/bake-love-write-lois-winston/1120365873?ean=9781940795133


Books-A-Million:  http://www.booksamillion.com/p/Bake-Love-Write/Lois-Winston/9781940795133?id=6130748650509


Have a good week, Everyone!


(coffee mug photo c/o cheriedurbin@morgueFile.com)

Sunday, August 23, 2015

Bake, Love, Write...Week 4





Shelley Noble: Christmas Divinity

Divinity MUST be made on a dry day or it won’t harden. Do not attempt on a humid day. The egg white mixture MUST be beaten continually once you begin.

2 cups sugar
1/2 cup Karo Light Corn Syrup
1/3 cup water
2 egg whites
1 teaspoon vanilla extract
1 cup chopped pecans
pecan halves (optional)

Place sugar, syrup, and water in a heavy pan. Boil until sugar is dissolved and liquid is clear.

In a large bowl, beat egg whites with an electric mixer until stiff. Add 1/3 of hot liquid to egg whites, beating constantly. (Remember, egg whites must be beaten continuously through the rest of the process.)

Return liquid to heat and cook until it spins a good thread. Add 1/3 more of hot liquid to egg whites, beating constantly. Continue beating and return liquid to heat and cook until it makes a hard brittle ball when dropped in cold water. Pour remainder of liquid into egg whites and continue beating. When it thickens, continue to beat by hand. When the mixture begins to hold its shape, add vanilla extract and nuts.

Quickly drop by teaspoonful onto waxed paper before the mixture hardens. Can be garnished with a pecan half if so desired. Let set. It will melt in your mouth.

Shelley Freydont is the author of the Liv Montgomery Celebration Bay Mysteries, the Kate MacDonald Sudoku Mysteries and the Lindy Haggerty dance company mysteries, as well as the Newport Gilded Age Mysteries, beginning with A Gilded Grave.
 
As Shelley Noble, she is the NYTimes Best selling author of women’s fiction, most recently, Whisper Beach. A former professional dancer and choreographer, Shelley lives at the Jersey shore and loves puzzles, light houses and antique carousels. She also loves to hear from readers. FMI, www.shelleyfreydont.comwww.shelleynoble.com

.
Lisa Verge Higgins: Rum Pecan Pie

Full confession: I love to eat, but I’m a lazy cook. Life is too short to spend slaving in the kitchen when there are books to read and write. I love this recipe not only because the pie is delicious—especially served slightly warm with whipped cream—but because the recipe is of the mix-it-all-up-and-bake-it kind. Plus, once the rum is on the table, can cocktail hour be far behind?


1 pie crust (store-bought is fine)
3 large eggs
5-1/3 tablespoons salted butter, melted
1 cup white sugar
1 cup dark or light corn syrup
1 cup pecan halves
2 tablespoons rum

Preheat oven to 350 degrees F.

Grease a pie plate, then line it with the pie crust.

Mix the rest of the ingredients well and pour into the crust. Crimp the edges.


Place the pie on a cookie sheet and bake for about 45 minutes. When done, the center will be jiggly, but not liquid. Sip on a fresh Rum Runner while you’re waiting for the pie to cool enough for serving.


Lisa Ann Verge is the RITA-nominated author of seventeen novels that have been published worldwide and translated into as many languages. She started her career writing sexy, adventurous romance about hot men and dangerous women and now she also writes life-affirming women’s fiction under the name Lisa Verge Higgins.  Lisa is a five-time finalist in Romantic Times’ book awards, her novels have won the Golden Leaf and the Bean Pot, and twice she has cracked Barnes & Noble’s General Fiction Forum’s top twenty books of the year.  She currently lives in New Jersey with her husband and their three daughters, who never fail to make life interesting. FMI, http://www.lisavergehiggins.com/



Buy Links:


Includes contributions by NY Times and USA Today Bestselling Authors

What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes--selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review--with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they've ever received on love and writing.    









Sunday, August 16, 2015

Bake, Love, Write...Week 3


More recipes this week from Bake Love Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing. Many thanks to all of the featured authors who've been sharing with us!






Lynn Cahoon: Pumpkin Marble Cheesecake

16 ounces cream cheese (2 packages)
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
graham cracker crust (pre-made)
whipped cream

Pre-heat oven to 350 degrees F.

In a large bowl, cream together cream cheese, sugar, and vanilla extract. Mix in eggs one at a time, beating after each. When smooth, set aside 1 cup of the mixture in a separate bowl.

Fold in pumpkin, cinnamon, and nutmeg to the larger quantity of batter. Pour into a graham cracker crust. Pour the one cup of batter you set aside in four separate dollops onto the pie. Run a knife through the dollops to gently marble the mixture into the pumpkin.

Bake for 55 minutes. Cool. Serve with lots of whipped cream.


New York Times and USA Today best-selling author, Lynn Cahoon is an Idaho native. If you’d visit the town where she grew up, you’d understand why her mysteries and romance novels focus around the depth and experience of small town life. Currently, she’s living in a small historic town on the banks of the Mississippi river where her imagination tends to wander. She lives with her husband and two fur babies. Visit her at http://lynncahoon.com/


Jasmine Haynes: Hot Chocolate Pudding Cake

This is one of my favorite recipes my mother made when I was a child. On our birthdays we were allowed to choose our dessert, and mine was always Hot Chocolate Pudding Cake.

1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons melted shortening
1/2 cup chopped nuts (optional)
1/2 cup brown sugar
1-3/4 cups hot water
grated orange rind (optional)

Preheat oven to 350 degrees F.

Sift flour, baking powder, and salt. Add sugar, 2 tablespoons cocoa, and nuts. Add milk, vanilla extract, and shortening. Stir lightly and pour into 1-1/2 quart casserole.
In a small bowl beat together 2 tablespoons cocoa, brown sugar, hot water, and orange rind. Pour over uncooked batter. Bake for 45 minutes. As the pudding bakes, the sauce will become rich and fudgy around the cake. Top with whipped cream if desired.



NY Times and USA Today bestselling author Jennifer Skully is a lover of contemporary romance, bringing you poignant tales peopled with hilarious characters that will make you laugh and make you cry. Look for Breathless in Love, the first book in the fabulous Maverick Billionaire series that Jennifer is co-writing with Bella Andre. Writing as Jasmine Haynes, she’s authored over 35 classy, sensual romance tales about real issues like growing older, facing divorce, starting over. Her books have passion and heart and humor and happy endings, even if they aren't always traditional. She also writes gritty, paranormal mysteries in the Max Starr series. Having penned stories since the moment she learned to write, she now lives in the Redwoods of Northern California with her husband and their adorable nuisance of a cat who totally runs the household. Readers can visit her website at www.jenniferskully.com and sign up for her newsletter at http://bit.ly/SkullyNews

Buy Links:



Includes contributions by NY Times and USA Today Bestselling Authors
What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes--selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review--with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they've ever received on love and writing.  








Have a good week, Everyone!

  

Sunday, August 9, 2015

Bake, Love, Write...Week 2



For the month of August I'm featuring several of the recipes from the book Bake, Love, Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing. 

Enjoy!




Brenda Novak: Caramel Apples

The best caramel I’ve ever tasted! I make these every Halloween. My family LOVES them! Serves 6.

1 cup sugar
3/4 cup white corn syrup
1 can sweetened condensed milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
6 medium-sized apples

Cook sugar, white corn syrup, sweetened condensed milk, and salt over medium heat to soft-ball stage. Remove from heat and let cool slightly. Stir in butter and vanilla extract. Quickly dip 6 med-sized apples and place on waxed paper.

New York Times & USA Today Bestselling Author Brenda Novak is the author of fifty books. A four-time Rita nominee, she has won many awards, including the National Reader’s Choice, the Bookseller’s Best, the Book Buyer’s Best, the Daphne, and the Holt Medallion. She also runs Brenda Novak for the Cure, a charity to raise money for diabetes research (her youngest son has this disease). To date, she’s raised $2.5 million. For more about Brenda, please visit www.brendanovak.com



Debra Holland: Strawberry Pretzel Dessert


1-1/2 cups salted pretzels, crushed
1 cup sugar
1/2 cup butter, melted
9 ounces Cool Whip, thawed
8 ounces cream cheese
2 packages (3 ounces each) strawberry Jell-O
2 packages (10 ounces each) frozen strawberries, partially thawed
2 cups boiling water

Preheat oven to 350 degrees F.

Mix pretzels with butter and 1/2 cup sugar. Pat into a 9”x13” pan. Bake for 10 minutes.

Blend cream cheese and 1/2 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Place in refrigerator to cool.

Dissolve Jell-O with the 2 cups boiling water. Add partially thawed strawberries. Place in refrigerator to thicken slightly.  Once slightly thickened, spread over cream cheese mixture.
Let set overnight. Cut into squares to serve.


Psychotherapist Debra Holland, Ph.D is the New York Times and USA Today Bestselling author of the Montana Sky Series, sweet, historical Western romance. She’s a three-time Romance Writers of America Golden Heart finalist and one-time winner. In 2013, Amazon selected Starry Montana Sky as one of the Top 50 Greatest Love Stories.
Debra is also the author of The Gods’ Dream Trilogy (fantasy romance) and the nonfiction book, The Essential Guide to Grief and Grieving. She’s a contributing author to The Naked Truth About Self-Publishing. Sign up for her newsletter at http://drdebraholland.com


Buy Links:




Includes contributions by NY Times and USA Today Bestselling Authors
What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes--selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review--with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they've ever received on love and writing.    








Books-A-Million: 



Have a great week, Everyone!














Sunday, August 2, 2015

Bake, Love, Write...Week 1




Last Fall, Lois Winston, one of my RWA buddies, edited and contributed to the book, Bake, Love, Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing.

Whether you're looking for advice of writing, relationships or baking, I thought this book made a perfect "thank you" gift  to a colleague since she has never met a recipe she didn't want to try. 


Over the next few weeks, I'll feature several of the contributors along with their recipes. Each week, buy links will be included because there may be a recipe that peaks your interest.



Lois Winston: Apple Bundt Cake

The only problem with this cake is that you can’t stop eating it.

5 cooking apples
2 teaspoons cinnamon
2-1/4 cups sugar
1 cup butter
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup orange juice
4 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon almond extract
confectioner’s sugar

Preheat oven to 350 degrees F.

Peel and slice apples. Place in bowl. Add cinnamon and 1/4 cup sugar. Mix to coat apples. Set aside


USA Today bestselling and award-winning author Lois Winston writes mystery, romance, romantic suspense, chick lit, women’s fiction, children’s chapter books, and non-fiction under her own name and her Emma Carlyle pen name. Kirkus Reviews dubbed her critically acclaimed Anastasia Pollack Crafting Mystery series, “North Jersey’s more mature answer to Stephanie Plum.” In addition, Lois is an award-winning craft and needlework designer who often draws much of her source material for both her characters and plots from her experiences in the crafts industry. Visit Lois/Emma at www.loiswinston.com and Anastasia at the Killer Crafts & Crafty Killers blog www.anastasiapollack.blogspot.comFollow everyone on Tsu at www.tsu.co/loiswinston, on Pinterest at www.pinterest.com/anasleuth and onTwitter @anasleuth. Sign up for her newsletter at https://www.MyAuthorBiz.com/ENewsletter.php?acct=LW2467152513



Dale Mayer: Mayer Family Unbaked Cheesecake

Makes one 12” cheesecake.

6 cups graham cracker crumbs
1-1/4 cups margarine or butter, melted
3 - 8 ounce packages cream cheese
3 cups whipping cream
1-3/4 cup icing sugar
2 packages gelatin (Knox)
1/2 cup warm water
1 cup boiling water

Mix crumbs and margarine together in 12” spring-form pan. Spread the mixture along bottom and up sides, pressing firmly.

Optional: bake crust in a 350 degree F. oven until golden brown.

Dissolve 2 packs gelatin in 1/2 cup of warm water. Add 1 cup of boiling water, and 1/2 cup whipping cream.

In blender, chunk cream cheese, add gelatin liquid and 1/2 of the sugar. Blend until well mixed. Let sit.

In another bowl, cream whipping cream and the second half of the sugar until stiff. Pour cream cheese mixture into whipping cream, stirring gently until mixed. Pour into crust. Chill until set.

Options:
Fold fresh fruit into mixture at last step or pour half the cream cheese mixture into crust, add layer of fruit, then pour remaining cream cheese mixture. Top cake with fruit puree or chocolate. Use your imagination. The possibilities are endless.


Dale Mayer is a USA Today bestselling author best known for her Psychic Visions and Family Blood Ties series. Her contemporary romances are raw and full of passion and emotion (Second Chances, SKIN), her thrillers will keep you guessing (By Death series), and her romantic comedies will keep you giggling (It's a Dog's Life and Charmin Marvin Romantic Comedy series).
She honors the stories that come to her - and some of them are crazy, break all the rules and cross multiple genres!

To find out more about Dale and her books, visit her at http://www.dalemayer.com and on Facebook at
www.facebook.com/dalemayer.authorIf you like Dale Mayer's books and are interested in receiving her newsletter, sign up here - http://dalemayer.com/newsletter-subscription/



  Buy Links:








Includes contributions by NY Times and USA Today Bestselling Authors
What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes--selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review--with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they've ever received on love and writing. 


Amazon:  http://www.amazon.com/Bake-Love-Write-Authors-Dessert/dp/1940795133/ref=sr_1_1?s=books&ie=UTF8&qid=1435975897&sr=1-1&keywords=Bake+love+write


Barnes & Noble: http://www.barnesandnoble.com/w/bake-love-write-lois-winston/1120365873?ean=9781940795133


Books-A-Million: http://www.booksamillion.com/p/Bake-Love-Write/Lois-Winston/9781940795133?id=6130748650509


Have a great week, Everyone!


Sunday, July 26, 2015

Writing Contest Update!




For unpublished writers, contests are an extremely important stop on that road to publication. Aside from the opportunity to final or win, the feedback from judges is often invaluable.

Here's the lowdown on several approaching deadlines. Good luck!

"2015 Red Hen Press Short Story Award," sponsored by Red Hen Press; deadline, July 31, 2015; Entry, Original Short Story up to 25 pages; FMI, http://redhen.org/awards-2/rhpssa/

"Flash Fiction Contest," sponsored by Women on Writing (WOW!); deadline, August 31, 2015; short fiction -- 750 words max; FMI, http://www.wow-womenonwriting.com/contest.php




"Heart to Heart Contest," sponsored by San Francisco Area Romance Writers; deadline, August 31, 2015; Entry, the initial scene where your hero and heroine meet; 15 pages with a one-page set up; FMI, http://sfarwa.net/contests

"2015 Melody of Love Contest," sponsored by Music City Romance Writers; deadline, September 7, 2015; Entry, first chapter up to 25 pages; FMI, https://www.rwa.org/mcrwmelodyoflove


Have a great week, Everyone!




(photos c/o facebook.com/snoopy)

Sunday, July 19, 2015

You always remember your first!





 Not too long ago, Kimba at the Caffenated Book Reviewer (http://caffeinatedbookreviewer.com/), did a daily post on favorite romance novels. I have too many favorites to count, but I remember my first. Joy in the Morning by Betty Smith was given to me by my grandmother. I still have have my yellow-paged, tattered, falling apart paperback from the 1960s.

Although the book cover has changed, I was excited, to find a re-issued 2010 copy on Amazon and Barnes & Noble, and stunned to find someone had set up a Facebook page for the book! This book cover photo is courtesy of that FB page (https://www.facebook.com/pages/Joy-in-the-Morning-1963/168933889823825?sk=info&tab=page_info)







Blurb:

In 1927 Brooklyn, teenagers Carl Brown and Annie McGairy meet and fall in love. Through hardship and poverty, their commitment perseveres, and soon they realize that their greatest sources of strength, loyalty, and love will help them make it through, together. Joy in the Morning is, in the words of Best Sellers, “a human-hearted song of joy” from the immortal Betty Smith.


Amazon Buy Link:

http://www.amazon.com/Joy-Morning-Novel-Betty-Smith/dp/0061774332/ref=sr_1_1?s=books&ie=UTF8&qid=1430058722&sr=1-1&keywords=Betty+Smith


Barnes & Noble Buy Link:

http://www.barnesandnoble.com/w/joy-in-the-morning-betty-smith/1102178412?ean=9780061774331




Editorial Reviews (Reviews posts c/o Barnes & Noble)

Chicago Tribune

"A glad affirmation that love can accomplish the impossible."

New York Times Book Review
"A more dauntless heroine or a more appealing one has not turned up in a current novel in years." 
 Joy in the Morning listed on Wikipedia --

http://en.wikipedia.org/wiki/Joy_in_the_Morning_(Smith_novel)

I just loved this book and read and reread many times.

Do you remember the first romance novel you read?






(bird photo c/o NovemberRaindrop @ morgueFile.com)