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This Book Is Making Me Hungry — The Top 10 Tuesday Edition!

17 Oct

I’m excited for this Top Ten Tuesday‘s theme. The folks at The Broke And The Bookish are challenging bloggers to post about food! All things yummy are allowed. I occasionally post about books that make me salivate with their references to food. Not as consistently as I would like, I post recipes that I find would be great accompaniments to the offending books. So here in one place, I give you the books (and the recipes) that made me hungry for more than the next chapter. 😉 You’ll find a little bit of everything — perfect for book club potlucks!

Top Books That Made Me Hungry!



Beneath Copper Falls by Colleen Coble (Finnish Pancakes, Finnish Cardamom Rolls, and Squeaky Cheese)

Demise in Denim by Duffey Brown (Sprinkle Donuts and Gourmet Mac and Cheese)

Hope Harbor by Irene Hannon (Cranberry Nut Cake)


Miracle at The Higher Grounds Cafe by Max Lucado (Chocolate-Raspberry Layer Cake)

One More Last Chance by Cathleen Armstrong (Green Chili Stew)

Recipe for Murder by Lisa Harris (Lemon Crumb Cake)


Sea Rose Lane by Irene Hannon (Fudge Cake)

Seeing Things by Patti Hill (Shrimp and Pork Shu Mai Dumplings)

Thin Ice by Irene Hannon (Autumn Squash Soup)


What books have made you hungry?

This Book Is Making Me Hungry! — Beneath Copper Falls by Colleen Coble

24 Aug

It has been a while since I have had a book that not only entertained, but made me really, really hungry while reading it. Beneath Copper Falls by Colleen Coble was such a book. With lots of suspense, this novel kept the pages flying as I raced along with the characters to find out just whodunit. The characters had to have fuel while investigating, and they sampled cuisine that relied heavily on the community’s Finnish heritage. Alas, I had to vicariously savor the local flavors; not a lot of Finns here in middle Georgia. But . . . I did find some recipes on the internet. You get not just 1, but 3! Check out this great book and the food that made me hungry!

As a 911 dispatcher, Dana Newell takes pride in being calm in tough circumstances. In addition to her emotionally-charged career, she’s faced enough emergencies in her own life. She recently escaped her abusive fiancé to move to tranquil Rock Harbor where she hopes life will be more peaceful.

But the idyllic town hides more danger and secrets than it first appeared. Dana is continually drawn to her new friend Boone, who has scars inside and out. Then she answers a call at her job only to hear a friend’s desperate screams on the other end. Soon the pain in her past collides with the mysteries of her new home — and threatens to keep her from the future she’s always wanted.



First up is Pannakakku (Finnish Pancakes) from The Recipe Critic.

4 eggs
3/4 teaspoon salt
2 1/2 cups milk
1 cup flour
1/4 cup sugar
4 Tablespoons butter

1. Preheat the oven to 400.  Place the butter in a 9×13 and put into the oven to melt and become slightly bubbly.
2. Whisk together (I do this in my kitchenaid) the 4 eggs until combined.
3. Add the flour, milk, salt, and sugar.  Blend together until batter is thin.
4. Pull the pan out of the oven with the melted butter that is slightly bubbly.
5.  Gently and slowly, pour the batter on top of the melted butter.
6.  Cook for 30 minutes.  When it is done, it will be golden brown around the edges and bubble up especially over the sides.
7.  Serve with fresh fruit, whipped cream, or syrup.



Next from Jo Cooks, comes Pullu (Finnish Cardamom Rolls).

1 cup milk lukewarm
1/2 cup sugar
4 tsp active dry yeast
2 eggs
8 tbsp butter unsalted, softened
1 tbsp cardamom
1/2 tsp salt
4 cups all-purpose flour

1/2 cup sugar
3 tsp cinnamon
1/4 cup butter softened
1 egg for egg wash
Turbinado sugar for sprinkling over the rolls, or regular sugar

1.  In a small bowl combine the milk, 1/2 cup of and the yeast and stir. Let it sit for about 10 minutes until the yeast dissolves and starts to bubble.
2.  In the bowl of your mixer add the eggs, butter, cardamom, salt and using the paddle attachment, mix everything together. Add the yeast mixture and continue mixing until well combined. Change to the dough hook and add a cup of flour at a time and mix until you add all the flour. If the dough is too sticky add a bit more flour, but continue mixing until the dough separates from the bowl and forms a ball.
3.  In a large bowl add a bit of oil, about a tbsp and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap. You need to let the dough rise for a couple hours until doubled in size. You can also do my trick where I turn the oven on for about 1 to 2 minutes just until it’s warm in there, and place the bowl in the oven, close the door, make sure you turned off the oven and in about half an hour the dough would have doubled in size.
4.  In a small bowl combine the sugar and cinnamon together for the topping. Line 2 baking sheets with parchment paper.
5.  Add a bit of flour on your work surface. Punch the dough gently and place it on your work surface. Cut the dough in 4 equal pieces. Working with one piece at a time, cover the other rolls so that they don’t dry out. Roll each piece about as thin as you can, should be about 12 inches by 18 inches. With a brush or a knife smear some butter onto it. Make sure it’s nicely buttered. Sprinkle some of the cinnamon sugar over the entire surface, as much as you want. Roll it into a tight log starting from the narrower side. Line up the dough log in front of you and cut it slightly on the diagonal, alternating up and down, so that the slices are fat ‘v’ shapes, with the point of the ‘v’ about 2 cm (3/4 inch) and the base about 5 cm (2 inches). Place on the prepared baking sheet. Repeat with remaining dough pieces.
6.  Preheat oven to 350 F degrees.
7.  Let the rolls sit for about 30 minutes to rise. Brush the rolls with egg wash and then sprinkle with Turbinado sugar or plain sugar. Bake for about 20 to 25 minutes or until golden.

From Finnish Food Girl

And last, but not least, Squeaky Cheese comes from Finnish Food Girl. This one looks a bit daunting. I may have to wait to try it in a restaurant in the UP of Michigan.

2.5 gallons raw milk or pasteurized milk
1 Tablespoon salt
1 Tablespoon cornstarch
1 Tablespoon sugar
1/2 tablet of Hanson’s Rennet (you may have to do some searching around for this at a specialty store, although I’ve heard it is available at some drug stores)

1.  In a double boiler, set between 85-90 degrees, heat up milk.
2.  Crush the rennet tablet and dissolve it into 1 tablespoon of cool water. Once dissolved, set aside.
3.  In a small bowl, mix the salt, cornstarch, and sugar. Then mix the dry ingredients with a small amount of the warmed milk.
4.  Add this mixture to the rest of the milk.
5.  Mix the dissolved rennet tablet with the milk as well.
6.  Set the boiler aside, removing from heat.
7.  Allow mixture to gel. It normally takes around 35-45 minutes to achieve optimal gelification into a solid.
8.  Test with a wooden spoon. Once completely gelled, a spoon inserted should come out clean.
9.  After jelled, break the curds into 1 inch chunks. Let the chunks set for 10 minutes until they separate from the curds.
10. Prepare a 9 inch cake pan with a wet cloth draped over it. Pour jelled mixture onto cloth; gather all corners and squeeze out as much whey as possible. Remove the cloth and firmly press mass into pan.
11. Bake at 400°F for 15 minutes.
12. Turn over halfway through until both sides get golden brown.
13. Cool on rack and let dry for around 2 hours.
14. Refrigerate overnight until chilled.
15. Serve with rye bread and Cloudberry jam.

The unique taste and texture of Finnish Squeaky Cheese is something everyone should try at least once!

This Book Is Making Me Hungry! + Review: Sea Rose Lane

30 Jun

51hxZPHwTQL._SX322_BO1,204,203,200_After a devastating layoff, attorney Eric Nash heads back to the town where he grew up–only to discover that his childhood home is being transformed into a bed & breakfast. Instead of plotting his next career move in peace, he’s constantly distracted by noise, chaos–and BJ Stevens, the attractive but prickly blonde architect and construction chief who’s invaded the house with her motley crew.

As for BJ, her client’s son might be handsome, but after a disastrous romance, dating isn’t high on her agenda. Yet when they join forces to create a program for Hope Harbor seniors, might they also find healing, hope, and a new beginning themselves?


irenepicbio1(From the author’s website.) Irene Hannon is a bestselling, award-winning author who took the publishing world by storm at the tender age of 10 with a sparkling piece of fiction that received national attention.

Okay…maybe that’s a slight exaggeration. But she was one of the honorees in a complete-the-story contest conducted by a national children’s magazine. And she likes to think of that as her “official” fiction-writing debut!

Since then, she has written more than 45 romance and romantic suspense novels. Her books have been honored with two RITA awards—the “Oscar” of romantic fiction—and she is a six-time finalist. Her books have also won a Daphne du Maurier award, a Carol award, two HOLT Medallions, a National Readers’ Choice Award, a Retailers Choice Award and two Reviewers’ Choice awards from RT Book Reviews magazine. One of her novels was also named by Booklist as a top 10 inspirational fiction books of 2011. In addition, she is a Christy award finalist.

Irene, who holds a B.A. in psychology and an M.A. in journalism, juggled two careers for many years until she gave up her executive corporate communications position with a Fortune 500 company to write full-time. She is happy to say she has no regrets!

In her spare time, she enjoys cooking, gardening and singing. A trained vocalist, she has sung the leading role in numerous musicals, including “South Pacific,” “Brigadoon,” “Oklahoma” “The King and I” and “Anything Goes.” She is also a soloist at her church.

When not otherwise occupied, Irene and her husband enjoy traveling, Saturday mornings at their favorite coffee shop and spending time with family. They make their home in Missouri.

My Impressions:

Irene Hannon is a go-to author for me. I have always loved her romantic suspense, and now she is my favorite for contemporary romance. Sea Rose Lane is the second book in her Hope Harbor series. A few characters from the first book make appearances, but it is easily read as a standalone novel. But my recommendation is to start at the beginning of the series — you will not want to miss any visit to this picturesque town on the Oregon Coast that is filled with people that quickly become friends (at least fictional friends 🙂 ).

DSC06478 Arch rock OregonSo what’s to like about Sea Rose Lane? Besides the true-to-life and endearing characters, the wonderfully detailed setting and a sweet, sweet romance, Hannon crafts a story a reader quickly sinks into. This book is not just a romance, but a story of hope and community. There are several story lines that, while secondary to the romance thread, bring a depth to the book with complex relationships, issue-oriented plot lines and lots to think about! There are also some unexpected characters — two seagulls and a seal — that add a touch of whimsy. And you will definitely be charmed and intrigued by the taco-making artist who seems to know an awful lot about what is going on in this small town.

I absolutely loved Sea Rose Lane! A perfect choice for a Summer reading.


Highly Recommended!

Audience: adults.

To purchase this book, click HERE.

(Thanks to Revell for a review copy. All opinions expressed are mine alone.)


ne0107_chocolatecake.jpg.rend.sni12col.landscapeAs with several of Hannon’s books, this one made me hungry! Besides the fish tacos served up by Charley, Eleanor makes a mean fudge cake! So, of course, I had to look up a recipe to share. The one I chose is from Nigella Lawson, courtesy of the Food Network.

“Eleanor’s” Fudge Cake


For the cake:
2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

For the fudge icing:
6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1 cup plus 2 tablespoons unsalted butter, softened
1 3/4 cups confectioners’ sugar, sifted
1 tablespoon vanilla extract


For the cake:
Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.

In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.

Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.

For the icing:
Melt the chocolate in the microwave – 2 to 3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it’s soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

This Book Is Making Me Hungry! + Review — Seeing Things

8 Apr

41r1XzO5CML._SX326_BO1,204,203,200_Birdie Wainwright see things that aren’t there – purple flowers growing out of floors and alpine slopes where her stairs ought to be.It’s just her macular degeration acting up. Nothing is going to stop this tango-loving grandmother! When she breaks her ankle side-stepping a “boulder”, Birdie’s visions take on form and voice as Huckleberry Finn. Birdie and Huck explore the complexities of life, and Birdie discovers more than she imagined possible about love family, reconciliation – and hearing from God in unexpected, albeit utterly delightful, ways.




71R-IYF0fxL._UX250_Patti Hill (in her own words) —

It might be more exciting to tell you what I’m not. I’m not a pirate. Or an astronaut. Or an opthamologist, which would be amazing.

The next best thing – honest! – is being a storyteller.​

Although you and I don’t know each other, when you read my stories, we’ll travel together and meet amazing characters you’ll be thinking about long after the story ends. I love that.

When not writing, my favorites things are reading, hiking, photography, friends, and good food. Boring, right? It gets worse. I’m happily married to Hunky Hubby, the model for all things wonderful about men. I’m the mom to two grown sons and the mother-in-law to a sweet gift from God. And I’m owned by the wonder dog, Tillie. Life is good in Colorado. I hope it’s good where you are, too.

I really, really do.

I’m working hard to release novel #7 by April 2016, The San Clemente Bait Shop and Telephony. My main character talks to the past on an antique telephone and discovers a clue to her missing brother. She also finds love, eventually.

My Impressions:

I have had Seeing Things on my Kindle for a while now. When I finally had a break between review books, I dove into this sometimes quirky, all the time touching story of family. Patti Hill has a different way of seeing things from other authors, and for that I am thankful. This contemporary novel explores the way families interact — with hurt feelings and rejection and love and forgiveness. Birdie had a lot to teach, but also a lot to learn, and so did I. If you like contemporary family drama, make sure you check this one out. It is also FREE for Kindle Unlimited!

Characterization is key in Seeing Things. Birdie Wainright is a great character. She is a very active and vibrant senior citizen who lives with her age-related macular degeneration (AMD) with graciousness and style. When a fall puts her in the middle of her son’s semi-dysfunctional family, she is relegated to the guest bedroom. But in typical Birdie-style she puts both feet (one good/one injured) into the middle of the mix. Other characters — Andy her distracted son, Suzanne her sometimes passive/sometimes aggressive and always stressed daughter-in-law and Fletcher her angst-ridden teenage grandson — are all ripe for intervention with varying degrees of success. And you will love the supporting and supportive cast of housekeeper Lupe and The Bats, other women living with low-vision realities. And did I mention the imaginary character of Huck Finn? He plays an important role in the ultimate healing of the family.

Even though I had a bout with (mercifully temporary and partial) blindness early on in my journey with Multiple Sclerosis, I never had to deal with a world in which glimpses of clear vision are marred by a gray fog. Birdie’s AMD was an eye-opener for me! (Please excuse that really bad pun.) But what Birdie couldn’t see, she trusted by faith in God. Her prayers for her family, or as she put it, lowering them through the roof to reach Jesus, are lovely and loving. One particular prayer for Suzanne shows the real-life struggle to pray for those who are our enemies. It is also laugh out loud hilarious!

Fletcher introduces Birdie to the wonders of Asian food with heartburn and hallucination-inducing Shu Mai with Spicy Mango Sauce. Oh, my mouth was watering. So I have included a recipe for the dim sum favorite at the end of this post.

Seeing Things has been out for a while (2009), but still a great read from Patti Hill. I rank this one highly recommended and a good bet for book club discussions!

Highly Recommended!

Audience: adults.

Great for book clubs.

To purchase this book, click HERE.

(I purchased this book for my Kindle. All opinions expressed are mine alone.)

BIKE_Shrimp-and-Pork-Dumplings_s4x3.jpg.rend.sni12col.landscapeShrimp and Pork Shu Mai Dumplings (From Food Network)


Pork and Shrimp Filling:
2 pounds large peeled and deveined shrimp
1 pound ground pork
3 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons peeled and grated fresh ginger
5 cloves garlic, smashed
4 green onions, chopped
4 egg whites
Juice of 1 lemon
Kosher salt and freshly ground black pepper
One 4-ounce can water chestnuts, minced

One 10-ounce package round wonton wrappers
Napa cabbage leaves, for lining the steamer
Canola oil


For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.

To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.

Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.

Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.

Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.

1010129To achieve the full effect of these Shu Mai, serve with Spicy Mango Sauce (from Allrecipes).


3/4 cup finely minced mango
1/4 cup seasoned rice vinegar
juice from one lime
1/2 small Thai chile pepper, minced
1 clove garlic, crushed
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh cilantro

Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

This Book Is Making Me Hungry — Thin Ice by Irene Hannon

17 Feb

Unknown-1Have you ever read a book that made you hungry with all the talk of cooking and eating? Most of the books that do that for me are centered around food. In Irene Hannon‘s latest romantic suspense novel, Thin Ice (review HERE), the twisting turning plot and the chemistry between the characters take center stage, but . . . they sure do eat a lot, sharing meals as they meet concerning an FBI investigation. One of their favorite places to strategize is Panera Bread, one of my favorite places to lunch. I started craving the Autumn Squash Soup while reading Thin Ice and have yet to find satisfaction. The closest Panera is in a neighboring town and requires planning to eat there. So I found a recipe adapted/developed by Can’t Stay Out of The Kitchen — hope it does the trick!


Panera-Breads-Autumn-Squash-Soup-IMG_5677-540x405Panera Bread’s Autumn Squash Soup

Fabulous copycat recipe of Panera Bread’s Autumn Squash Soup. This one’s filled with butternut squash, pumpkin, apple juice, half-and-half, vegetable broth and seasoned with cinnamon and curry. Garnish with roasted pumpkin seeds. This soup is gluten free.

Serves: 8


1 extra large butternut squash
2-3 tbsp. extra virgin coconut oil
salt and pepper, to taste
1 15-oz. can Libby’s Pumpkin
1 ½ cups apple juice
1 ½ cups vegetable broth
1 ½ cups half-and-half
1 ½ tbsp. honey
¼ tsp. curry powder
½ tsp. cinnamon
1 ½ tsp. kosher salt
¼ tsp. black pepper
roasted pumpkin seeds for garnish


Preheat oven to 450°.
Peel squash.
Remove seeds and cut in chunks.
Place in baking dish or on cookie sheet and drizzle with oil.
Sprinkle generously with salt and pepper.
Bake at 450° for 25-30 minutes or until fork tender.
Mash squash with a potato masher and place in a large stock pot.
Add pumpkin, apple juice, half-and-half and vegetable broth.
Puree ingredients with an immersion blender until well mixed.
Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.

To serve, garnish bowls of soup with roasted pumpkin seeds.


Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount.

This Book Is Making Me Hungry! + Book Review — One More Last Chance

4 Sep

One More Last Chance by Cathleen Armstrong left me hungry for more! Not only did I want to read more books in her A Place to Call Home series, but I wanted some of the New Mexico Green Chile Stew served up at the Dip n Dine in the small town of Last Chance. So here are my thoughts on the book and a recipe that Carlos may even have been proud to make!

UnknownSome things never change . . . and some things change you forever.

Sarah Cooley has come home to Last Chance, New Mexico, for one reason–because it doesn’t change. After a relationship gone bad with a man who wanted to change everything about her, Sarah is more than ready for the town whose motto may as well be, “If it ain’t broke, don’t fix it.”

Chris Reed, on the other hand, wants nothing more than to spark some change in the little town. As the new owner of the Dip ‘n’ Dine, he’s shaking things up to draw folks from all over the Southwest into his restaurant.

As it turns out, the winds of change are blowing into Last Chance–just not in the ways that Sarah or Chris might expect.

Cathleen-Armstrong-hi-res-199x300Cathleen Armstrong is the author of Welcome to Last Chance, winner of the ACFW Genesis Award for Women’s Fiction in 2009 and the first volume in the series A Place to Call Home. She lives in the San Francisco Bay Area with her husband, Ed, and their corgi, but her roots remain deep in New Mexico where she grew up and where much of her family still lives.


My Impressions:

I really liked Cathleen Armstrong’s novel, Welcome to Last Chance. But I think I liked this book even more. She introduces three new characters to the already strong cast found in book 1. And while this book may be contemporary romance, the small town feel and the themes of change and fitting in make this more than a simple love story.

Chris Reed is the new owner of the Dip n Dine in Last Chance, New Mexico. He has great hopes for adding creative new dishes to the diner’s menu, but there’s strong opposition from the cook, Carlos, and some of his clientele who think any change is bad. Sarah Cooley has come back to Last Chance to teach second grade and she likes things just the way they have always been. But nothing ever stays the same as the two find out. With the arrival of Olivia, Chris’s seven year old niece, Chris and Sarah are thrown more and more together. Can they stay just friends.

Characters are a strong element of One More Last Chance. I loved the ensemble cast that make their way from the first book, including wise Elizabeth, opinionated Juanita, and stubborn Carlos. Chris and Sarah are highly likable characters that the reader knows from the start are meant for each other. Then there is Olivia, a kid who hides her vulnerability behind a tough veneer. The main characters are believers and take their faith seriously, but are just like the rest of us as they struggle with trust, insecurity and fitting in. The faith message is natural, never preachy. Armstrong also creates a small town feel that makes the reader want to settle in.

One More Last Chance can be read as a standalone novel, but I recommend you start with book 1. You won’t want to miss anything about the people or the place Armstrong has created.


Audience: adults.

To purchase this book, click HERE

(I purchased this book for my Kindle. All opinions expressed are mine alone.)


1042620The Dip n Dine is famous for Carlos’ Green Chile Stew. A New Mexico staple, this recipe is courtesy of the Santa Fe School of Cooking.



Green Chile Stew

Serves 8

3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

Side Bar: At the school we use locally grown green chile when making
the stew. It is roasted over a fire or gas flame, peeled and chopped.
When the chile is not in season, we use roasted, peeled, chopped, frozen
green chile. You could also use freeze-dried green chile in place of the fresh.
A combination of mild and hot chiles produce a more balanced flavor.


This Book Is Making Me Hungry! Hope Harbor by Irene Hannon and Cranberry Nut Cake Recipe

20 Aug

One of the main characters in Irene Hannon‘s latest contemporary romance, Hope Harbor, is a cranberry farmer. Her aunt is known for her yummy cranberry nut cakes. There was sooo much talk about the deliciousness of these cakes, that I started wanting some too! Here is a recipe I found that seems to fit the bill. Enjoy the info on this great novel and the recipe that I just have to make.

51wiX-IuOqL._SX322_BO1,204,203,200_Tracy Campbell never wanted to leave Hope Harbor, Oregon, or the idyllic three-generation cranberry farm where she grew up. But life–and love–altered her plans. When tragedy strikes and changes her plans yet again, she finds herself back in her hometown with a floundering farm to run and a heartbreaking secret. Romance is not on her agenda. Nor is it on Michael Hunter’s. The visitor from Chicago has daunting secrets of his own. But when Tracy recruits him to help save a struggling charitable organization, the winds of change begin to sweep through Hope Harbor, bringing healing, hope, and love to countless lives — including their own.



Cranberry Nut Cake Recipe (courtesy of

529f5b24697ab07726003a86._w.540_s.fit_Makes one 10-inch springform cake. Alternately: Four 4-cup loaves or 24 to 30 cupcakes.

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
1 teaspoon almond extract, optional
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)

Optional pecan topping:
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan (or a collection of smaller pans. This make 10 to 12 cups of batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.

To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week.

To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.