Monday, November 28, 2016

Harlequin November Blog Tour: Bon Appetit and a Book

By New York Times and USA Today bestselling author
Allison Leigh

'Tis the season for second chances…and secrets!
Forget the mistletoe maneuvers. Kelly Rasmussen isn't planning on having that reunion kiss with Dr. Caleb Buchanan any time soon. Things had long ago gone south for these former high school sweethearts. Except for that one night six years ago—which resulted in an explosive secret Kelly's kept till this very day.
Now career and family have brought them both back to Weaver, Wyoming. Their unavoidable clashes—and instant chemistry—make them realize this town isn't big enough for the two of them. Or three of them—counting Kelly's son. Because there's something about that little boy… For one thing, he has Caleb's eyes…

ALLISON LEIGH'S high point as a writer is hearing from readers that they laughed, cried or lost sleep while reading her books. She makes her home in Arizona where she’s blessed with an immensely
patient family who doesn’t mind (much) her time spent at her computer and who gives her the kind of love she wants her readers to share in every page. Stay in touch at and @allisonleighbks.

Bon Appétit and a Book: A delicious recipe to enjoy alongside the book with an image.
Fudge Drop Cookies
1 ¾ C sifted all-purpose flour
2 tsp baking powder
½ tsp salt
¼ C sifted unsweetened cocoa
2 eggs
2/3 C vegetable oil (Canola works well)
1 tsp vanilla extract
¼ tsp almond extract
1 C granulated sugar

2 C sifted confectioner’s sugar
¼ C sifted unsweetened cocoa (can be omitted if you prefer a plain glaze)
2/3 TBSP milk
Dash salt
Dash almond extract

Sift flour with baking powder, salt and cocoa and set aside. In medium bowl, beat eggs slightly. Stir in oil, extracts and sugar until combined. Beat in flour mixture until smooth, then refrigerate at least 30 minutes. Drop chilled dough in slightly rounded teaspoons about 2” apart on ungreased cookie sheet. Bake in 400° preheated oven 8 to 10 minutes. Remove to wire rack and cool. Make glaze: In medium bowl, combine all ingredients, stirring until smooth. Spread tops of cooled cookies with glaze and enjoy! Makes about 3 dozen 

A Texas Cowboy’s Christmas
by Cathy Gillen Thacker

A Gift as Big as Texas
Molly Griffith is ambitious and only wants to give her little boy the opportunities she never had—which means moving to Dallas, no matter what Chance Lockhart says! Though being with the handsome rancher does make the idea of small-town life more tempting…

Molly has always gotten under Chance's skin, and now that he's bonded with her little tyke, he can't imagine Bullhaven Ranch without them. But the single mom is so focused on her big-city fairy tale, she could miss Chance's offer of the most important gift of all—the love and support of a real family.

CATHY GILLEN THACKER is a full-time wife, mother and author who began writing stories for her own amusement during "nap time" when her children were toddlers. Twenty years and more than 50 published novels later, Cathy is almost as well-known for her witty romantic comedies
and warm, family stories as she is for her ability to get grass stains and red clay out of almost anything, her triple layer brownies, and her knack for knowing what her husband and children are up to almost before they do! Find out more by checking Cathy’s website.
Bon Appétit and a Book: A delicious recipe to enjoy alongside the book with an image.  See pumpkin pie recipe. Cathy Gillen Thacker’s Pumpkin Pie

¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
2 large eggs
A 15 oz. can pure pumpkin
A 12 oz.  can evaporated milk
1 unbaked 9 inch pie shell  (deep dish)

Mix sugar, cinnamon, salt, ginger and nutmeg in small bowl.  Beat eggs in large bowl, and mix in pumpkin, evaporated milk, and sugar-spice mixture.
Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes, then reduce heat to 350 degrees and bake another 40-50 minutes or until knife inserted in middle comes out clean.  Cool for 2 hours.  Serve immediately or refrigerate.  Top with whipped cream before serving.
Serves 8, so if you have a big crowd, you may want to double or triple the recipe.

The Midwife’s Christmas Surprise/
A Christmas to Remember
by Marta Perry, Jo Ann Brown

Explore the Amish community this holiday season with two tales to warm your heart.

The Midwife's Christmas Surprise by Marta Perry

Three years ago, the man Anna Zook hoped to marry left her and their Amish community for the English world. Now devoted to proving her abilities as a midwife, Anna has given up on marriage and children for herself. But when Benjamin Miller returns, now a changed man, can delivering a Christmas baby reunite these two hurting hearts?

A Christmas to Remember by Jo Ann Brown

When a little girl leads shop owner Amos Stoltzfus to an Amish woman in distress, he rushes them to his family's farm. “Linda” has no memory and doesn't know if the sweet child is her daughter or even her kin. As Christmas arrives and Linda's identity is revealed, will Amos be able to claim his holiday guests as his own?

MARTA PERRY is a Pennsylvania-based author of more than 35 novels, many of them inspirational
romances. She uses her rural Pennsylvania life and her Pennsylvania Dutch heritage in writing her books, especially in her Pleasant Valley Amish series for Berkley Books and her new Amish-set suspense series for HQN Books. Marta and her husband live in a centuries-old farmhouse in a quiet central Pennsylvania valley. They have three grown children and six beautiful grandchildren, and when she's not busy writing her next book, she's usually trying to keep up with her gardening, baking for church events, or visiting those beautiful grandkids.

JO ANN BROWN is a lifelong storyteller and the award-winning author of numerous romantic novels. She also writes as Marianne Ellis. A former U.S.
Army officer, she has taught creative writing at Brown University and is thrilled whenever one of her students publishes. She is active in adoptive family support. She currently lives in Nevada with her family, which includes one very spoiled cat.

Bon Appétit and a Book: A delicious recipe to enjoy alongside the book with an image.

from Jo Ann Brown
Recipe: Grandma Loveland’s Graham Cracker Pie (a Thanksgiving tradition)

For the 9 inch pie crust:
1 1/4 cups of crushed graham crackers
1/4 cup of sugar
6 tablespoons of butter
Measure the dry ingredients into a bowl. Melt butter and add to the mixture. Toss with a fork. Pour all but a couple of tablespoons of the mixture into a 9 inch pie pan and press up to the edges with fork.
Bake at 350 degrees for 7 minutes. Set aside.

For filling:
2 boxes of vanilla pudding (instant is okay)
Prepare as instructed on the box. When properly thickened, pour into the prepared graham cracker crust. Refrigerate.

For meringue (which I make about 3 hours before it’s to be served, so the meringue doesn’t have time to contract or sweat):
3 egg whites
6 tablespoons of sugar
½ teaspoon of vanilla
Put the egg whites in a bowl and beat until frothy. Add the sugar a little bit at a time (a tablespoon or less at a time), beating at top speed between each addition. Keep beating until the meringue is stiff (stands up even after you move the spoon). Add vanilla.
Spread across the top of the pie filling. Sprinkle with remaining graham cracker mixture.
Cook for 8-10 minutes until the meringue is lightly browned.
Remove from oven and put in the refrigerator. Serve pie chilled.

from Marta Perry
Bon Appetit and a Book:
Pennsylvania Dutch women, including the Amish, traditionally make home-made noodles to serve in or with a variety of dishes. The recipe I use comes from my mother, and her mother, and probably many generations beyond that, and here I am passing the secrets on to my granddaughter Georgia!

Home Made Noodles
In a large bowl, mix together 1 whole egg and 3 egg yolks. Add flour, stirring in, until the dough is firm enough to handle. Turn out onto a floured board and let rest for a few minutes. Then roll out until the dough is very thin. Cover the sheet of dough with tea towels and let dry for 2-3 hours. When the dough is dry and you are ready to cook the noodles, bring a 3-4 cups of chicken broth to a simmer. Cut the dough into quarters for easier handling and roll each piece up jelly-roll style. Cut into very thin slices and shake out so that they don’t stick together. Drop into the chicken broth and simmer for 20-30 minutes, adding salt if desired. The noodles are delicious in pot pie, but my family likes them ladled onto a scoop of mashed potatoes for a double-carbohydrate treat!