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.    









8 comments:

  1. Both sound good, but I love pecan pie. Thank for sharing!

    ReplyDelete
    Replies
    1. These delicious recipes have me thinking of the Holiday season. Thanks, Kimba, for visiting!

      Delete
  2. Great post. Too bad I don't like to cook.
    Marion

    ReplyDelete
    Replies
    1. Some of these recipes are very easy, Marion. I bet you could do it if you tried (smile!). Thanks for visiting.

      Delete
  3. Hi, Angela! The divinity recipe brought back my childhood. Before every Christmas, my mom and our neighbor would make batches and batches of divinity. Yumm

    ReplyDelete
    Replies
    1. Yes, Vicki, I agree. Great holiday recipe! Thanks for visiting.

      Delete
  4. Oh my gosh! I just want to go over to these author's houses and have them make their yummy desserts for me!!! Rum pecan pie and divinity are two of my favorites!

    ReplyDelete
    Replies
    1. These recipes put me in the mood for the Holiday season. All I need is some pumpkin coffee. Thanks for visiting, Red.

      Delete