Wonderful Recipes Adapted from Betty Crocker's Cookbook

   I get two posts in one day! What a blessing! See the elegant wafer-like cookies and Lime Refrigerator Cookie preparation above. Both were adapted from Betty Crocker's Cookbook.  I've always been a big fan of any refrigerated dough cookies. The key is to roll the log well in parchment. I usually roll in nuts, but since I am still healing from a wisdom tooth extraction, I am trying to stay clear of nuts. The cream for the cookies is a simple vanilla buttercream.

 I am baking for our Christmas dinner tomorrow. I also baked Hot Chicken Quiche for the Lawrenceburg Police Department and me.  I have tea cookies in the oven. two small butter cookies are filled with a light, sweet cream. Line Refrigerator Gelatin Cookies are chilling in my second refrigerator. What are you cooking at your place?

Petite Fours and Bon Bons

I came home from errands and found a gift on my front porch. Thank you to my wonderful eldest son, Angel David Andrew Bentley. I love Bon Bons. But, I have to say it was good to much into a mint cake with a mound of creamy icing without having to slave in the kitchen during book deadlines. I have four short story volumes, each four chapters, to get out by Friday since Sony, Apple, and Kobo are taking of for Christmas break until January. Now...I need coffee.

   I always take my baked goodies to the local police department. I have since I started the bakery years ago. They don't get the credit they deserve. I made them a fudge candy pie. I also took a basket and a plate of fudge cut-outs to my wonderful attorney. I am so blessed to live in a quaint, small Kentucky town. I might write a book about it one day.
   For more #authorfacts, I am  sky-rocketing an author consulting firm, entitled, Simply Success Services. I am very excited about it. For a trial, I will be helping authors for free. Many asked me for my marketing plans and asked how I was able to make almost 50K this year alone. I am always busy writing and testing new recipes, so was hesitant, but I finally decided to leap out and brave new waters. We'll see how it does.

Christmas Fudge Book and Recipes

 The first volume of White Christmas Fudge was released today. Sweet Amish Grace is about a sweet love that blossoms in picturesque Sugarcreek, Ohio. Second chances, love, and the strength of God's hands, touching a whole community is what makes this serial a wonderful Christmas read.


  I delivered some food gift baskets to area merchants today. I also made some Christmas peanut butter fudge and banana bread for tomorrow's gifting. I love the fudge and banana bread. My mother makes the old-fashioned version of peanut butter fudge while I make a quicker version. Recipes are below. Enjoy!

PEANUT BUTTER FUDGE

2 cups creamy peanut butter
1 can vanilla cake icing
1 tablespoon vanilla extract

Line a 4 X 4 baking pan with foil. Spray with cooking spray and set aside. melt peanut butter and cake icing over medium heat until melted. Add in vanilla, stirring constantly for two minutes. Pour into prepared container and refrigerate overnight. You can place in the freezer for three hours if it is needed that evening for dinner.

OLD-FASHIONED COCOA FUDGE

3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
1 tablespoon vanilla extract
1/2 cup butter
1 cup chopped walnuts
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 1/2 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in nuts. Mixture should be 110 degrees when you pour it into prepared pan.

COCOA MARSHMALLOW FUDGE

3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
2 tablespoons corn syrup
1 tablespoon vanilla extract
2/3 cup butter
1 cup chopped walnuts
1 cup mini marshmallows
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 2/3 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in mini marshmallows and nuts.  Mixture should be 110 degrees when you pour it into prepared pan.

  
   I am fixing Cheddar Quiche for Christmas brunch. It is quick and easy. We serve it with spiced eggnog and fresh cut fruit. This is one of the recipes in my 2014 Christmas cookbook, entitled, Christmas Brunch, which I will be pitching to agents. It can be made the night before and placed, wrapped, in the refrigerator.

   You can also add leftovers. I've tried different variations, and all were good. The flaky pie crust and moist, fluffy eggs and cream create a wonderful Christmas experience for guests. Be ready for a recipe request.

CHEDDAR QUICHE

2 8-inch deep dish pie shells, thawed and pricked with a fork (to allow air to escape)
8 large eggs at room temperature
2 cups heavy whipping cream
1/4 cup fresh chopped chives
2 teaspoons ground thyme
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees. Place one-inch foil around edges of pie crusts and set aside. Beat eggs, then add cream and beat again until smooth. Add remaining ingredients and pour into prepared pie pans. Place in oven. Bake five minutes, then turn temperature down to 375 degrees. bake ten to fifteen more minutes. Let set for five minutes before slicing. Serve with sour cream and chopped chives. Refrigerate any leftovers.