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.

AMISH CHRISTMAS

AMISH ROMANCES

Chicken Pot Pie, A Family Favorite

  

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My family loves food that sticks to your ribs, basically, comfort food with a Southern flare. We also enjoy the ambiance and texture of puffed pastry.  Since puffed pastry is time-consuming (my version), I usually cut corners and buy the boxed kind.  It's one of my little secrets (but you know know) and one of Mother's secrets too. 

   To make the filling, I NEVER used canned veggies. I refuse to cut corners there. I also recommend buying local or at Whole Foods because of the pesticides on the food.  The key for the filling is to use both, cream of mushroom and cream of chicken soup, added with the veggies, spices, and heavy cream.

   I have the recipe below, but if you prefer a pie shell, use 2 9-inc deep dish shells and flute the top crust to allow steam to escape out of pie. 

CHICKEN POT PIE

2 9-inch pie shell or 2 boxed puffed pastry, cooked, tops off (keep to garnish), and cooled.

1 cup heavy cream

1 can cream of mushroom soup

1 can cream of chicken soup

1 tablespoon Spice Islands Chicken Stock Base

1 teaspoon ground black pepper

1/4 cup finely chopped parsley

1 teaspoon celery seed

1 stalk celery, finely chopped

3 large chicken breasts,. skinned and finely chopped

2 cups sweet corn

1 cup peas

1 cup chopped carrots

2 cups finely chopped potatoes

2 cloves garlic, finely chopped

1 teaspoon paprika

1 teaspoon ground sage

1/4 cup flour

Preheat oven to 375 degrees. Do not prebake pie shells, set aside. Bake puffed pastry (if using that version) and set aside.  Mix remaining ingredients and pour into pie shells if using them. if using puffed pastry, heat mixture over stove until thick, then spoon into puffed pastry. Garnish with top of pastry shell and a sprig of fresh parsley. 

Amish Garden Made Two Best-Seller Lists

   Imagine how excited I was to find out that my Amish Garden Slow Cooker cookbook made it to #2 on TWO Best-Seller lists: Best Southern Cooking and Seasoning Cooking.   I am so humbled!
   As most who follow me on my Facebook page, https://www.facebook.com/AmishFictionAuthorSicilyYoder, know I have been slaving away at VERY lengthy revisions for my Amish Romance Christmas books. I love my editors, Ashlee Anne, Jessie Colegrove, and Tammy L. Hensel. They make me a better writer.
   While my focus is on fiction, I still share my love of food through cookbooks, partly because I miss my work as a sales representative for Land O' Lakes, Alouette, and Pillsbury. A car wreck almost three years ago forced me out of that line of work. Therefore, I still enjoy sharing recipes with their products.
   I have decided to have a contest on my Facebook page (link is above) to celebrate this awesome milestone in my writing career. Winners will receive a copy of Amish Garden Slow-Cooker Cookbook.

   To enter, simply post your favorite recipe using Land O' Lakes butter and Pillsbury's ready-to-use products.

Good Luck!

Sicily Yoder