Free book on Father's Day Weekend

I often write about glamorous characters who eat very fancy food -- which is why I keep my elaborate cookbooks in my office and not in my kitchen. :-)  As a working writer, I need an easier way to keep my husband fed -- so the cookbook I actually use is one I put together years ago and published, mostly so I'd have extra copies whenever one got splattered up. (Do you have any idea of the mess it makes when a pumpkin pie doesn't make it into the oven? A whole lot more than if it was dropped on the way out!) However, as the years go by I've found other recipes, fine-tuned some of the earlier ones, and moved on to an e-reader instead of hard copy... so I redid the cookbook. It's going to be a free download on Amazon this weekend -- June 16 and 17. http://www.amazon.com/Simply-Good-ebook/dp/B007XIZLVU/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1339426867&sr=1-1   '  You don't have to be a member of Amazon Prime to get the free download (though it's only free on Saturday and Sunday). And you don't need a Kindle to read it -- you can access it on your regular computer if you have the Kindle for PC or Kindle for Mac free software.

To give you a bit of a preview, most of the recipes I've shared here in the blog are included in the Simply Good cookbook.


I hope you'll enjoy sharing some of my favorite food! 

Chicken Veggie Ranch Cups

This makes an easy and delightful appetizer or canape -- excellent when paired with tea or something stronger!

Chicken Veggie Ranch Cups

1 tablespoon olive oil

¼ cup red bell pepper

¼ cup chopped carrot

¼ cup chopped olives

¼ cup chopped celery

¼ cup chopped green onion

¼ cup chopped green pepper

¼ cup chopped yellow pepper

1 6- ounce to 8-ounce can white-meat chicken, drained and flaked

Ranch dressing

Shredded Swiss cheese

Sauté veggies till tender. Add chicken and enough dressing to moisten; heat through. Line pastry cups with pie crust or cream cheese pastry. Top each with sprinkle of Swiss cheese. Bake 10 minutes at 375 degrees. Makes 16 to 20 servings.

This recipe, and others posted on the blog, will be included in a forthcoming ebook called SIMPLY GOOD: Recipes for the Busy Cook.

Asparagus Tartlets

1 8-ounce can green or white asparagus

4 ounces cream cheese

1/3 pound carrots, shredded

Combine all ingredients. With a scalloped cookie cutter, cut unbaked pie crust or turnover pastry into rounds; fit into mini-tartlet pans. Fill with asparagus mixture. Bake 18-20 minutes at 375 degrees. Makes 24 to 30 tartlets.

Decadant Truffles

3 cups semi-sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 tablespoon vanilla extract (or use ½ tablespoon vanilla and ½ tablespoon almond extract)

Coatings (optional)

finely chopped nuts

flaked coconut

sprinkles

unsweetened cocoa powder

confectioners sugar

colored sugars

finely crushed peppermint candies

In large saucepan over low heat, gently melt chips along with sweetened condensed milk. When smooth, remove from heat and stir in flavorings. Cover and chill 2 to 3 hours or until firm. Shape into 1 inch balls. Roll each ball in one of the listed coatings. Chill finished candies till firm. Refrigerate, stored in an airtight container.

Scones -- A Taste of England

Now that you know how to make a perfect cup of tea (and if you don't, scroll on down the page to find out), you need something to go with it -- and the perfect "something" is a scone.

 

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
1/4 cup raisins, sultanas or dates (optional)

1/2 cup milk

1 egg

1/2 pint whipping cream
Strawberry or raspberry jam

Sift flour and add baking powder, salt and sugar. Cut in margarine with a pastry cutter or two knives. Add raisins or sultanas or dates if desired, and stir to coat them with flour. Mix milk with beaten egg and stir mixture into dry ingredients. Gather dough into a ball. Knead lightly and roll to 1/2 inch thickness on floured board. Cut into circles or other shapes as desired and place on a lightly greased baking sheet so they do not touch. Bake at 450 degrees for 10 minutes or till golden.

While scones are baking, pour whipping cream into chilled bowl and whip with chilled beaters till the cream is very stiff and almost buttery.
Serve scones immediately after baking; they lose much of their flavor within half an hour. Let your guests split each scone horizontally and top with whipped cream and jam.
Makes 12 scones.

There's a rumor that the only reason scones were invented was to transport the weight of jam and English clotted cream (a very rich whipped cream) from one's tea plate to one's mouth. In fact, the combination of sweet biscuit, cream, and jam is so delicious that your guests will think you slaved over the scones for hours, but in fact they're as sinfully easy as they are good. I must admit, however, that sometimes I say modestly, "You wouldn't believe how much effort it takes to make these."