Sunday, July 21, 2013

During the summer months, shortcake, made with seasonal fruit, is staple at my house. I whip up my own whipped cream using heavy cream. You can use pound cake, shortcake, or leftover scones or biscuits. 
   Since I just posted a scone recipe, you can use that recipe for breakfast and use the leftover scones with heavy cream, berries, apricots or peaches, and some chocolate truffles. 
   If you're watching your calories but insist on enjoying this dessert, you can substitute half of the cream for Land O' Lakes nonfat. I used to be an award-winning sales representative for Land O' Lakes and Alouette, so I always use the real butter and creams. It shows in my recipes that I put in my cookbooks and serve around the dinner table to my family and guests. 

Blessings in Christ,


   I have adapted Alton Brown's scone recipe to accommodate my picky eaters and my love for butter. I substituted 2 tablespoons of the shortening for butter. I also added Valencia orange zest, ground ginger, and crystallized ginger. I left the egg out by mistake (even seasoned cookbook authors do that at times), but it was still very good. Ashlee Anne, my baby girl and editor liked it. 
   You may find the recipe at:

Blessings in Christ,


Saturday, July 20, 2013

   We had Mixed Up Mania at our place tonight. The girls are watching a hodgepodge of movies, and I am listening to a variety of music on Pandora while I finish the last volume of my best-selling serial, Amish Blizzards (all glory to God) and finish plotting my next series. I fixed Mixed Up Pasta, which is two types of pasta (your choice) and marinara sauce with sauteed mushrooms and meatballs. Crazy Confetti cupcakes were served to two happy teenagers. Ashlee Anne, my daughter and editor, and her sister, Jessica "Kristina Farmer" Randall.

   I do not work on Sundays, so the volume will be available next week. Kristina and my new series, Love Inspired by Courage will be out next month. I enjoy teaming up with my daughters. Kristina and Ashlee are both writers, having taken Creative Writing and Poetry in college. God has blessed me with a wonderful home and family. Have a blessed weekend!

Blessings in Christ Jesus,


2 cups self-rising flour
1 teaspoon vanilla extract
1/4 cup Crisco shortening
1/4 cup Land O' Lakes unsalted butter
1/4 cup cocoa
1 1/4 cup hot water
3 eggs
2 cups sugar
Pillsbury confetti sprinkles
1 can Pillsbury icing

Preheat oven to 350 degrees. Spray 1 six-count, medium cupcake tin and 1 8-inch round cake pan. Lightly flour pans. Cream butter, sugar, and vanilla. Add in eggs. Add in remaining ingredients, except Pillsbury icing. Mix well and pour into prepared pans and back at 350 degrees for fifteen to twenty minutes, or until an inserted toothpick comes out clean.

Thursday, July 18, 2013

   Italian night was fantastic at my place. I had Thyme-Basil Polenta with grilled bread and Tomato Egg Noodles. The recipe will be in one of my fall cookbooks. If you enjoy pasta, be sure to stay tuned because I have 12 different ravioli recipes coming your way! 

   On the upside, my cookbook, Southern Girls Can Cook, was #1 for best Southern Cooking. There was a glitch in the ranking system, but my ranking is finally fixed, and the little, quaint book is now #6 in Southern Cooking, #9 in Seasonal Cooking, and #1 in Hot New Releases. I am very humbled. 

Blessings in Christ Jesus,