DINNER IS SERVED

 from Sloane Taylor

The Farmer's Almanac is predicting a snowy winter we'll not soon forget. Warm up your family with a hearty dinner that tastes great and satisfies the hungriest of appetites.

Chicken Pot Pie

CHICKEN 

1 lb. chicken breast, boneless, skinless

Celery chunks

Carrot chunks

Onion chunks

Tap water

Fill a medium-size saucepan with water. Add celery, carrots, and onion. Cover and bring to a boil. Add chicken. Cover pan. Turn off heat and let the chicken sit in the hot water 1½ hours.

Remove chicken from pan to a plate. Discard water and veggies. Don’t wash the pan. Allow breast to cool then cut off any excess fat. Slice meat into bite-size pieces.

FILLING 

⅓ cup butter

½ cup celery, sliced

½ cup carrots, chopped

⅓ cup onion, chopped

⅓ cup flour1

⅔ cups chicken stock

¾ tsp. garlic powder, not salt

¼ tsp. ground thyme½ tsp. dried sage

½ tsp. dried parsley

½ tsp. salt

Freshly ground pepper to taste

⅔ cup heavy cream*

1 cup frozen peas, thawed is fine

Melt butter in the same pan you used for the chicken breast. Stir in celery, carrots, and onion. Sauté on medium heat until veggies are semisoft and onion translucent, 7 – 9 minutes.

Stir in flour. Cook for 1 minute, stirring frequently.

Carefully pour in stock while stirring. Scrape pan bottom and sides to capture flour residue. Add garlic, thyme, sage, parsley, salt, and pepper. Stir in cream then simmer on medium low until mixture thickens, 5 – 10 minutes, stir often to prevent burning.

Add chicken and peas. Remove from heat and allow mixture to cool.

ASSEMBLING THE PIE

2 premade refrigerated pie crusts

1 egg yolk

1 tbsp. milk

Preheat oven to 425° F.

Follow the directions on the pie crust package to prepare the pan for a two-crust pie.

Scroop filling onto bottom crust. Lay the other crust on top. Seal the edges by pressing the two crusts together around the rim. Trim off excess crust.

Mix egg yolk and milk in a small bowl. use a pastry brush to spread mixture across the top crust including the rim. Score the top crust with 4 – 6 thin slices. This allows the pie to cook better by releasing a little steam.

Bake 10 – 15 minutes then remove from the oven then cover the edges with aluminum foil so they don’t burn. Return pie to the oven. Continue for 30 – 35 minutes longer or until the top is golden brown.

Allow the pie to cool 10 – 15 minutes before serving. This allows the filling to set properly.

*No need to run out to buy heavy cream. The following recipe is easy and works great for a any cooked dish that requires heavy cream.

Heavy Cream Substitute

¾ cup milk

⅓ cup butter 

Pour milk into a small bowl then set aside. Don’t use milk fresh from the fridge or this recipe won’t work right.

Melt butter in a saucepan over medium-low heat or in the microwave until melted. Allow butter to cool at room temperature.

Combine milk and butter with a hand mixer until well blended.

Use this substitute 1 for 1. Don’t use it as whipping cream. It won’t work.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

SAVORY HOLIDAY TREAT

From Sloane Taylor

The holidays are just a few weeks away. It’s time to start gathering recipes for those fun times in your home and your contribution to the parties you’ll soon enjoy. Here’s a super easy appetizer that will make everyone toast you and want to keep eating.

Addictive Cheeseball

2 - 8 oz. pkgs. cream cheese, softened

6 oz. corned beef*

5 green onions

1 tsp. (5ml) garlic powder, not salt

1 tsp. dried dill weed

1 tbsp. Worcestershire sauce

Place cream cheese in a medium-sized mixing bowl. I know this seems too large, but you need the room. Use a wooden spoon to mash the cheese against the sides of the bowl.

Chop the meat then stir into the cheese.

Slice onions into small pieces, be sure to include a lot of green, then stir into cheese mixture.

Sprinkle on garlic and dill. Stir well. Taste for flavor. Add more garlic if necessary but go easy.

Blend in Worcestershire sauce.

Scoop onto a sheet of cling wrap, then form it into a ball, and refrigerate. Remove from fridge a half hour or so before serving. This dish lasts 1 week in the fridge.

When you’re ready to serve, place the unwrapped cheeseball on a plate then surround it with crackers. Sociables or any baked savory cracker works best.

*Deli corned beef is wonderful in this recipe. Ask the clerk to slice the meat thin. Tear the meat into small pieces when you’re ready to make the cheeseball.

In a hurry? Use packaged corned beef and be sure chop the meat before adding to cheese mixture.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Make Your Life Tastier

 from Stella May

Two years ago, I developed a far from pleasant illness which forced me to change my way of eating, I'm really grateful my husband and son were willing to give it a try. Back up support is an amazing thing. 

Making homemade nut butter is a straightforward and rewarding process that allows you to create a fresh, flavorful spread tailored to your preferences. Here's a basic guide to help you craft your own nut butter with the nuts of your choice: Almonds, cashews, peanuts, walnuts, pecans, or any combination (You will need 4 cups).​

Optional add-ins: Salt, cinnamon, honey, maple syrup, or other flavorings to taste. Roast the Nuts: Roasting enhances the nuts' flavor and aids in releasing their natural oils. 

Preheat your oven to 375°F. Spread the nuts evenly on a baking sheet and roast for 7-10 minutes, stirring occasionally, until they are lightly browned and fragrant. Be cautious not to over-roast, as this can lead to a burnt taste. ​

Cool Slightly: Allow the roasted nuts to cool for a few minutes util they're warm but not hot. 

Warm nuts blend more easily, resulting in a smoother butter.​ Transfer the nuts to a food processor or high-powered blender. Process on high speed. The nuts will go through stages: from whole to a crumbly mixture, then to a thick paste, and finally to a creamy butter. This process can take anywhere from 5 to 12 minutes, depending on the nut type and your equipment. Be patient and scrape down the sides of the processor as needed.

Add Flavorings (Optional): Once the nut butter reaches your desired consistency, you can add a pinch of salt or other flavorings like cinnamon, honey, or maple syrup. Blend briefly to incorporate. Keep in mind that adding liquids may slightly alter the texture.​

Transfer the nut butter to an airtight container or jar. Store in the refrigerator for up to one month. Note that homemade nut butter may firm up when chilled; allowing it to sit at room temperature for a few minutes before use can make it more spreadable. ​

Experiment with different nuts or combinations to discover unique flavors. For instance, blending cashews and almonds can yield a creamy, mildly sweet butter.​ My personal favorite is combination of pecans and walnuts.

By making your own nut butter, you not only enjoy a fresher product but also have complete control over the ingredients, allowing you to create a healthier alternative to many store-bought versions.

All my best, Stella

Here is a peek at book one of Stella’s time travel romance series for your reading pleasure. 

One key unlocks the love of a lifetime…but could also break her heart. 

Nika Morris’s sixth sense has helped build a successful business, lovingly restoring and reselling historic homes on Florida’s Amelia Island. But there’s one forlorn, neglected relic that’s pulled at her from the moment she saw it. The century-old Coleman house.  

Quite unexpectedly, the house is handed to her on a silver platter—along with a mysterious letter, postmarked 1909, yet addressed personally to Nika. Its cryptic message: Find the key. You know where it is. Hurry, for goodness sake! 

The message triggers an irresistible drive to find that key. When she does, one twist in an old grandfather clock throws her back in time, straight into the arms of deliciously, devilishly handsome Elijah Coleman. 

Swept up in a journey of a lifetime, Nika finds herself falling in love with Eli—and with the family and friends that inhabit a time not even her vivid imagination could have conjured. But in one desperate moment of homesickness, she makes a decision that will not only alter the course of more than one life, but break her heart. 

’Til Time Do Us Part is available in Kindle and Paperback at AMAZON. 

Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website. 

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series which has three additional books, the 4-book series The Rostoff Family Saga, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

Breakfast or Dessert? You Decide.

 From Stella May

My family loves breakfast, especially a cook one. Because we all work and are usually in a time crunch the first meal of the day is cereal or a bowl of fruit. But on the weekends the house is filled with wonderful aromas of brunch. This recipe is one of our favorites, especially mine because it’s easy to prepare and delicious.

This recipe makes 7-8 regular waffles, or 5-6 Belgium waffles, depending on your griddle.

Keto Waffles

2 large eggs

½ cup of sour cream

1 tsp. vanilla extract

½ tsp. baking powder

½ cup shredded coconut, unsweetened

1 cup finely ground nuts, I use a mix of walnuts, pecans, and almonds 

With a mixer, whisk eggs thoroughly until combined, then add sour cream, vanilla, and baking powder.

Manually, stir in shredded coconut and ground nuts. Let mixture sit for 5-10 minutes. 

If the mixture is too thick, add a splash of heavy cream. 

Heat up a waffle maker, brush it with the oil of your choice. Use an ice cream scoop (I use the large one) to pour on the batter. Cook per your griddle directions. 

Enjoy with cream cheese, double cream, or syrup. It is perfect for breakfast or desert.

Romance author Stella May steps away from her time travel books to share The Rostoff Saga. Here's the cover and intro for New Dawn, Book 1 of the exciting four book series.

Love wasn’t part of their agreement. Neither was being caught in a brutal web of lies.

International playboy and owner of a jewelry empire that spreads across three continents, Dmitry Rostoff holds a memory close to this heart that not even his best friend Vlad Albrecht knows. When Dmitry learns the Russian ballerina, he had a passionate affair with died in childbirth, bitterness and hate to overrule all other emotions.

Taking the baby out of Russia is an impossible snarl of red tape, but Dmitry gets his way, even if he leaves a trail of chaos in his wake.

Natasha Sokolova planned to turn over the baby to Dmitry then walk away. Instead, she is on a plane to San Francisco with the baby and a cold, emotionless man who makes her heart pound with scorching attraction.

The family matriarch and evil to her core Elizabeth Rostoff plots to gain control of the baby, no matter what it costs or who it hurts, and will do anything to make that happen. She blackmails Marie Dubois, the manager of their elite Paris store, to seduce Dmitry. But Marie reneges on the deal when former Special Forces officer Vlad Albrecht storms into her life.

Once in America, Natasha finds herself entangled in a sticky web of lies created by the brutally calculating family matriarch. A web that forces Natasha to make a heartbreaking deal with the devil to protect the children—and man—she’s come to love.

 

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors. 

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 25 years and their son George. They are her two best friends and are all partners in their family business. 

Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest.

A Delicious Taste of Canada

 From Sharon Ledwith

A Canadian staple, peameal bacon (Canadian bacon is a comparable substitute), and eggs have graced many a table every Sunday for brunch, including mine. However, sometimes we do things a little different in our home by cooking a peameal roast as the main course for supper. Served with hash browns, air-fryer roast potatoes, or wedge fries, and veggies of your choice (we love the garden bean medley), this meal makes extra for sandwiches or breakfast. Yum! So get your toque on, and maple syrup out of the fridge, it’s time to embrace Canada’s culture and cuisine. Can you give me an ‘Eh’?

Maple-Glazed Peameal Roast

¾ cup pure maple syrup (125 ml)

¼ cup grainy mustard (60 ml)

1 tsp. finely chopped fresh thyme (5 ml)

1½ pound piece of peameal bacon, whole

Preheat oven to 325° F.

Gently boil maple syrup, mustard, and thyme in a saucepan until reduced to almost half and thickened, about 10 to 15 minutes.

Brush glaze over peameal and roast for about 30 to 45 minutes, basting occasionally with the glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, for about 15 minutes.

Slice roast and serve with your choice of potatoes and veggies.

This meal is perfect at campground get-togethers or cottage retreats when you need a meal in a pinch to serve for dinner or even brunch. Once dinner or breakfast is finished and the dishes are done, it’s time to relax, kick back, and let your meal digest in peace. Depending on the time of day, pour yourself a cup of coffee, tea, or a favorite beverage, and head over to the porch, parlor, or patio and allow a good book to seep into your soul. 

May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will transport you to another time and place, taking you away from the troubles of the real world.

Sharon Ledwith is the author of the middle-grade/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby and is happy to spend many hours with her amazing grandson.

Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE

 

 

 

Leftovers Never Tasted So Good!

Most people eat turkey mainly at Thanksgiving dinner and perhaps a sandwich later that night, which is my favorite time. There is always a goodly amount of extra meat and cooks often wonder what to do with the leftovers, so they don’t taste like dried out leftovers. Sure, there’s turkey soup and enough meat to make more sandwiches than a family can consume. So how about a dish fit for a king and everyone in the realm? This recipe is a perfect, and easy, way to enjoy a warm, filling meal without that leftover taste.

Turkey ala King

Tossed Salad

Large Biscuits

Dry White Wine

Turkey ala King

2½ tbsp. butter or olive oil

⅓ cup onion, chopped

¼ cup celery, chopped

⅓ cup carrots, chopped

5 mushrooms, sliced

2½ tbsp. flour1

½ cups chicken stock

¼ cup dry white wine

¾ cup heavy cream

½ tsp. dried sage

⅛ tsp. salt

Freshly ground pepper to taste

1 cup or so chopped turkey, bitesize, room temp.

⅓ cup frozen peas, thawed

Melt butter in a Dutch oven over medium heat. You’ll need a pot this size for easy stirring. Stir in onion, celery, carrots, and mushrooms. Cook until onion is translucent, 5 – 7 minutes. Stir frequently so as not to burn onion.

Sprinkle flour over veggies. Stir constantly for 1 minute. Reduce heat then slowly add stock, wine, and cream. Continue to stir until sauce thickens, 5 – 8 minutes. Mix in sage, salt, and pepper.

Stir in turkey and peas. Reduce heat to simmer. Cook, stirring often, until turkey is heated through.

Serve over split refrigerator biscuits such Pillsbury Grands. This dish lasts 4 days in the fridge and freezes well.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Treat Yourself to Mouthwatering Goodness

From Sharon Ledwith

The perfect casserole for any occasion, especially holiday feasts. These super scalloped potatoes compliment any main dish your serve at your table. Tender potatoes in a creamy onion sauce baked to golden perfection would make any mouth water. Whether you’re serving spiral ham, pork chops, poultry or beef, this tasty side-dish makes six servings to share with family, friends, or friends of friends. With a prep time of 25 minutes, cook time of 1 hour and 20 minutes, and a rest time of 15 minutes for a total of 1 hour and 45 minutes, you’ve got plenty of time to visit with your company, and enjoy a glass of your favorite libation. Cheers!

Super Side Dish Scalloped Potatoes

¼ cup butter

1 large onion, diced

2 cloves garlic, minced

¼ cup flour2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds of white potatoes, sliced about ⅛” thick

Salt and pepper to taste

 Preheat oven to 350°F

Sauce

To make the sauce, melt butter, onion, and garlic over medium-low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Grease a 9 x 13 baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce over top.

Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown, and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

Allow to rest for 15 minutes before serving.

This casserole is also a wonderful side-dish to include at your holiday get-togethers too, making a great substitute for mashed or roast potatoes. Try it. You just might love it! Once dinner is done, and you’ve got some free time on your hands, why not dig into your next read? May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will take you on a journey far, far away from entertaining the masses.

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, and spends as much time as possible with her amazing grandson.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

EASY CHICKEN NUGGETS

From Stella May

It's Keto, so zero carbs, very tasty and healthy and easy to make!

Six months ago, I embarked on my new dietary adventure— Keto diet—I am in constant search of new recipes with low to zero carbs. This one is by far one of my most favorites. I hope you like it too.

Zero Carbs Chicken Nuggets

1 cup grilled chicken, shredded fine

⅓ cup cheddar cheese, shredded

⅓ cup mozzarella, shredded

¼ cup parmesan cheese, grated 

1 large egg

1 ripe avocado, optional

1½ tsp. garlic powder

1 tbsp. dried chives 

Salt and pepper to taste

Preheat the oven to 350° F.

Place all the ingredients in a food processor. Blend until you have the consistency of chunky paste.

Either use and ice cream scoop or your damp bare hands to form the mixture into medium sized balls. Set them on a parchment covered baking sheet.

Bake for 20-25 min until light brown.

Another way to bake the nuggets is to scoop them into the muffin pan. Either way is good, it depends on what works best for you.

Enjoy eating with marinara sauce, or Greek yogurt.

Bon appetite!

Here is a little from my latest release for your reading pleasure.

In a kingdom held together by secrets and lies, the truth could heal—or destroy.

The queen is dead. But the damage Elizabeth Rostoff leaves behind to lives, hopes, and relationships lives on.

Seven years ago, Peter Rostoff severed all ties with his family—including his sister, Kat.

But at his father’s insistence, he reluctantly returns for the funeral worn thin by his FBI position and burdened by a secret shame. But mostly by one haunting mystery—why the woman he loved like a mother disappeared…

All those years ago, Natasha Sokolova thought abandoning Dmitry Rostoff and the children she’d come to love as her own was the right thing, the only thing, to do. Resurfacing after Elizabeth’s death isn’t the healing experience she’d prayed for, but a gut-wrenching discovery of yet more secrets, and news that could destroy her for good. 

Kat Rostoff lives in a bubble filled with her doting father and a mentor that helped mold her into a world-renowned artist. Yet nothing can fill the empty space, and a vague sense of guilt, left behind by the mother figure she barely remembers, and the brother who fled Paris seven years ago without looking back.

Four lives, set on diverging paths with only a glimmer of hope for reconciliation. But will the queen’s evil reach out from beyond the grave to destroy it for good?

Amazon Buy Link

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes women's fiction, fantasy romance, as well as time travel romance. She is the author of 2 bestselling series, Rostoff Family Saga, Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 30 years and their son George. They are her two best friends and are all partners in their family business. 

Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest.

LET'S GO CAJUN!

from Sloane Taylor

I had the great pleasure of attending a cooking class with my friend Bonnie several years ago. We were in New Orleans when this bright idea hit us. That’s what enjoying too many Hurricanes at Pat O’Brien’s in the French Quarter will do to a person. 😊 The next day we were still hot to try our hands at Cajun cooking when we happened on The New Orleans School of Cooking. We enrolled in a class and, as our good luck would have, were the only two students. A great time was had by all! 

Since then, I’ve used up all the Joe’s Stuff I bought to season the dish and had to devise a new recipe. I hope you enjoy it as much as we do.

JAMBALAYA

 2 tbsp. olive oil

1 cup onion, chopped

½ cup celery, chopped

½ cup green pepper, chopped

½ tbsp. garlic, chopped

¾ lb. andouille sausage, sliced to pieces 1 inch thick

2½ cups chicken stock, possibly more

½ tsp. dried thyme

¼ cup paprika

1 tsp. dried oregano

½ tsp. red pepper flakes

½ tsp. tabasco sauce

2 tsp. Worcestershire sauce

Freshly ground black pepper to taste

1 cup rice

1 cup green onions, chopped, include plenty of green

Warm a Dutch oven on medium heat. Pour in oil. When it shimmers add onion, celery, and green pepper. Sauté 7 – 9 minutes, or until onion is translucent. Adjust heat so onion doesn’t burn. Add garlic. Sauté 1 minute, stirring constantly.  

Stir in sausage and stock. Add remaining ingredients, except rice and green onions, and then stir well.

Add rice and bring to a boil. Cover then lower heat to simmer. Cook 25 minutes. Stir well after each 10 minutes so rice doesn’t stick to pan. Add more stock if the food looks dry.

Sprinkle green onions across the rice mixture when you serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

REFRESHING and DELICIOUS

From Sloane Taylor

A sizzling summer deserves a cool dessert. This tasty treat is one my family loves and because it’s so easy to make we have it often.

Peach Crumble

1 – 15.25 oz. can peach chunks in heavy sauce

½ tsp. cinnamon

1½ tbsp. cornstarch

¼ cup apple juice

Pour peaches into a small saucepan. Stir in remaining ingredients. Bring to a boil, lower heat and cook for 1 minute. Stir constantly so the mixture doesn’t burn. If the sauce is too thick add more apple juice one tablespoon at a time.

Scoop peach mixture into an ungreased 1 quart, or slightly smaller, ovenproof casserole. Individual ramekins work well, too.

Topping

½ cup flour

½ cup sugar

2 tbsp. butter or margarine, cut into bits

Preheat oven to 375° F.

Combine flour and sugar in a small bowl. Add butter bits then use your fingertips to blend the mixture into coarse crumbs. Sprinkle over peaches.

Bake 20 – 25 minutes or until topping is a lightly golden.

Serve smothered in whipped cream.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.