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Cooking

Dark Moon Coffee and Murder Go Round

Carol Perry is visiting today to take us on a ride on a merry go round, for her latest in the Witch City cozy mysteries, Murder Go Round. With all of that spinning, Carol has treated us to a caffeinated beverage with a bit of a kick.  

Murder Go Round is the fourth book in the Witch City Mystery series (Kensington Publishers.) In this one Lee Barrett agrees to attend a storage locker auction with her librarian Aunt Ibby—even though she suspects the forgotten rooms will yield more junk than treasure. But the two, with one lucky bid, uncover a trove of wonderful curiosities, including a stunning carousel horse with gentle eyes and fading paint After Lee leaves the fairground relic at a local repair shop for some cosmetic work, another of the dusty treasures, a Russian silver samovar, awakens Lee’s psychic abilities and shows her visions of murder.

With her detective boyfriend Pete Mondello, and with the aid of her wise ginger cat O’Ryan, Lee follows a trail of deception and death as intricate as the antique nested matryoshka dolls she found in the storage locker. Mystery Scene magazine says “Murder Go Round is entertaining fare, replete with compelling characters and a unique plot.”

* * * *

When friends drop by, Lee and Pete like to make a big ice cold pitcher full of Dark Moons. Readers of the Witch City Mystery series know how much Lee and Pete love their coffee and a Dark Moon is a heavily caffeine-laced version of that old New England favorite, Rum and Coke! The recipe will serve eight. Continue reading “Dark Moon Coffee and Murder Go Round”

Lemon Ice Cream with Strawberries by Meera Lester

1 cup superfine sugar
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 cup whole milk
1/8 teaspoon salt
1 cup fresh sliced strawberries
Combine the sugar, lemon juice, and lemon zest in a large bowl.

Slowly pour the cream, milk, and salt into the lemon-sugar mixture and stir constantly until the sugar is completely dissolved, about 2 minutes.

Pour the lemon-cream mixture into freezable individual molds or bowls or into an ice cube tray, and then cover with foil and freeze until the ice cream is completely firm, about 3 to 5 hours, depending on the type of mold used.

Unmold the ice cream, garnish each serving with the sliced strawberries, and serve at once.

 

Continue reading “Lemon Ice Cream with Strawberries by Meera Lester”

Luscious Lobster Mac & Cheese by Lee Hollis

1 16-ounce box pasta shells (or your
favorite pasta)
¼ cup flour
3 cups milk
1 cup shredded sharp white cheddar
cheese
1 cup shredded gruyere cheese
1 cup shredded fontina cheese
1 teaspoon each: salt, ground black
pepper, garlic powder
2 cups crushed Ritz crackers
Cook your pasta to almost al dente according to the directions on the box. Drain and set aside.

While your pasta is cooking, melt 3 tablespoons of the butter in a saucepan over
medium, heat.

Whisk until it begins to thicken a bit, add your cheeses, and keep stirring
until they are melted.

Remove from heat and add your salt, pepper, and garlic.

In a large bowl add your pasta, chopped lobster, and cheese sauce. Stir to combine, making sure all the pasta is evenly coated in the cheese sauce.

Pour into a greased 13×9 baking dish. Continue reading “Luscious Lobster Mac & Cheese by Lee Hollis”

Nell’s Wine, Bacon, and Caramelized Onion Meatloaf by Sally Goldenbaum

3 cups sliced yellow onions
1 teaspoon chopped fresh thyme leaves
1 tablespoon finely chopped fresh flat leafed parsley
2 teaspoons sea salt
1 clove garlic, minced
1/8 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 tablespoon Dijon mustard
21/2 pounds ground chuck
1/2 cup plain bread crumbs (Nell likes to use Panko crumbs)
2 large eggs, beaten
1/2 cup ketchup
½ cup milk
1¼ red wine (Nell always uses wine she likes to drink, not cooking wine)
6 ounces thin sliced bacon
Good quality olive oil

Preheat oven to 350 degrees F. Continue reading “Nell’s Wine, Bacon, and Caramelized Onion Meatloaf by Sally Goldenbaum”

Orange-Glazed Cornish Hens by Maya Corrigan

4 tablespoon orange marmalade
1 tablespoon + 1 teaspoon balsamic
vinegar
1 teaspoon dried thyme
2 Cornish hens approximately 1.5
pounds each
Vegetable cooking spray
[Orange slices, optional]
For this recipe, use marmalade made with sugar. It can be the low-sugar type, but not marmalade made with corn syrup or artificial sweeteners. If you have larger hens, increase
the baking time.

Preheat the oven to 375 degrees.

Combine the marmalade, the vinegar, and the thyme in a microwavable cup.

Microwave the mixture for 1 minute at half power.  Continue reading “Orange-Glazed Cornish Hens by Maya Corrigan”

No Bake Spicy Chocolate Oat Bars by Nancy Coco

I love to bake. Today I’m sharing an easy microwave recipe from my kitchen to you.

Ingredients:

1 cup of butter
½ cup packed brown sugar
1 tsp vanilla extract
3 cups of rolled oats
¼ tsp salt
½ tsp ground cayenne pepper
1 cup of dark chocolate chips
¾ cup peanut butter

Directions:

Line an 8×8 inch pan with parchment paper.

In a medium glass bowl, combine butter, brown sugar, vanilla. Microwave on low in increments of 30 seconds stirring between until butter has melted and sugar dissolved. Add oats and salt. Microwave on high for 2 minutes, stir, repeat for two more minutes. Continue reading “No Bake Spicy Chocolate Oat Bars by Nancy Coco”

Ruth’s Pot Roast for Ry by Kate Pearce

INGREDIENTS

1 whole (4 To 5 Pounds) Chuck Roast
2 Tblspoons Olive Oil
2 Onions
6 Carrots (Up To 8 Carrots)
Salt (optional)
Pepper to taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 -3 cups Beef Stock
3 sprigs Fresh Thyme, or dried
3 sprigs Fresh Rosemary, or dried

INSTRUCTIONS
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut carrots into 2-inch slices When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Continue reading “Ruth’s Pot Roast for Ry by Kate Pearce”

Delicious Sponge Cake by Lisa Jones Baker

This second novel in the Hope Chest of Dreams series introduces readers to Annie Mast, one of three young Amish women, each gifted with a hand-carved hope chest to hold her treasures. Baking delicious sponge cakes are Annie’s specialty and a source of comfort for her. The recipe is one she learned from a good friend, Esther, who has since passed away.  After she died, Annie decided to keep on Esther’s baking tradition to honor her memory. Healing, therapeutic, and calming, there is nothing that restores Annie’s faith more than seeing someone enjoy her baked treats. www.LisaJonesBaker.com

 

Ingredients

1 cup cake flour
6 medium eggs, separated
1 cup sugar
1tsp. vanilla
½ tsp. lemon extract
¼ cup cold water
1 tsp. cream of tartar
Frosting (optional)

 

Directions

Set oven to 325 degrees ten minutes before baking. Use a 10-inch tube pan—do not grease.

Sift flour, measure, resift 3 times.

Put egg whites into a mixing bowl. Continue reading “Delicious Sponge Cake by Lisa Jones Baker”

Grandma Sophie’s Banana-Walnut Muffins by Peggy Jaeger

When private investigator Joshua Keane is hired to protect chef-lebrity Kandy Laine from a stalker, it’s a recipe for home cooking…and hot loving! Mix a dash of The Bodyguard with Top Chef Masters, toss in a handful of colorful and scrumptious relatives, add a cup of heart-stopping danger and a pound of delicious, romantic tension, and you’ve got Cooking with Kandy, the first book in Peggy Jaeger’s Will Cook for Love romance series. PeggyJaeger.com

 

Ingredients:

1 ¾ cups all purpose white flour, sifted
1/3 cup sugar
2 teaspoons baking powder
1/2 cup milk (whole is best for baking)
¼ cup vegetable oil
1 large egg
1-2 overripe bananas, mashed (should yield ¾ cup total)
1 cup chopped walnuts for topping

 

Directions:

Preheat oven to 400 degrees. Spray muffin pan with non-stick cooking spray, preferably a brand used for “baking.”

In a mixer, combine all the dry ingredients, then add the wet.

Mix until moistened completely- the batter will not be smooth. Continue reading “Grandma Sophie’s Banana-Walnut Muffins by Peggy Jaeger”

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