My mom died when I was in my early twenties, leaving an impossible void in our lives. Of course, no one could replace her, but my grandmother became a surrogate mother to my brother and me.
Even though we lived about 1,200 miles apart, we spoke almost daily. She was my confidant, my example, and a fountain of sage advice. She meant the world to me.
She tried to visit for holidays as often as she could, but when she couldn’t, she would send a box of her homemade Christmas candy and cookies. It was so exciting when the box arrived – always well before Christmas, which meant not only did she make and package the goodies far enough in advance to accomplish this, but she also got the package to the post office in plenty of time for us to enjoy the treats in the weeks leading up to Christmas.
The box, always addressed in her beautiful handwriting, would be packed with holiday tins, each one containing a batch of one of delicious confections FROM her kitchen: 7-Layer cookies; divinity; chocolate peanut clusters; peanut brittle; chocolate fudge; and peanut butter fudge.
Like all earth angels, she was only on loan to us. We lost her several years ago, but I keep her memory alive by cooking her recipes – especially her Christmas candy. Often, I work her recipes into my books. There’s a lot of my grandmother in the treats that Tess creates at the Briar Patch Bakery in the Wedding Bell Mysteries series.
Here are her recipes for 7-Layer Cookies and Peanut Clusters. They’re in her own words – not necessarily in conventional recipe format, but they’re just as she sent them to me. I can hear her voice as I read them.
Merry Christmas and happy holidays, my friends!
MY GRANDMOTHER’S 7-LAYER COOKIES
Melt 1 stick of butter in a 9 x 13 pan.
Sprinkle graham cracker crumbs over the butter (about one cup or so)
Next sprinkle a 12 oz. package of butterscotch chips over the graham cracker crumbs, then sprinkle a 12 oz package of chocolate chips
Then sprinkle some angel flake coconut over the top of the chips.
You can add 1 cup of chopped nuts if you like. I use pecans.
Drizzle 1 can Eagle Band sweetened condensed milk over the top of everything. (see my note below and make sure you don’t use evaporated milk – that won’t taste very good. It has to be sweetened condensed milk. I like the Eagle Brand.)
Preheat the oven to 350 and bake until it begins to brown a little around the edges and bubbles a little. You just need to let the chips melt. Let it cool before trying to cut it into small squares.
* Note about the Eagle Brand milk – I found out that if you put the Eagle Brand milk in a pan of hot water while you’re getting the rest of the ingredients ready, it will be easier to drizzle. Otherwise, it is so thick it is hard to get out of the can. Be sure the can is unopened when you put it in the hot water. Don’t open it until it’s heated and you are ready to pour it. The first time I tried that, I opened the can first and got some water in the milk and I had to throw it out and start over. Be very careful not to burn yourself when you take the can out of the water and open the can. Use tongs and pot holders.
MY GRANDMOTHER’S PEANUT CLUSTERS
12 oz. chocolate chips
3/4 package almond bark *see note
Large jar dry roasted peanuts (unsalted)
Melt chips and almond bark in a double boiler.
Add peanuts and mix well. Put tablespoons full on a cookie sheet covered with parchment paper. Let them set up before you try to remove them from the cookie sheet.
* I found out that it is too much if you use the whole package of almond bark. I made a smaller batch with some cashew nuts and the leftover bark, and it was so good! But I know you’re partial to the peanut variety.
Award-winning author Nancy Robards Thompson has worked as a newspaper reporter, television show stand-in, production and casting assistant for movies, and in fashion and public relations. She started writing fiction seriously in 1997. Five years and four completed manuscripts later, she won the Romance Writers of America’s Golden Heart award for unpublished writers and sold her first book the following year. Since then, Nancy has sold 30 books and found her calling doing what she loves most – writing romance and women’s fiction full-time.
Yep, you read that right. We are hosting our largest giveaway yet and it’s super simple to win.
We have had several of Tule’s Cozy authors write blog posts starting on the 13th and ending on the 24th. Each blog post will contain one hidden word, all you have to do is follow along every day to find all 12 hidden words. Once you do, send us the secret message!
All blog posts will be released at 5am.
Winner(s) will receive: 1st place – a digital copy of all 12 books, 2nd place – winners choice of 6 books, 3rd place – winners choice of 1 of the 12 books.*
I love to bake, so it was no surprise that in my Hart of Texas Murder Mystery series, Rosie Hart also loves to bake. In fact, she has her own baking business, From the Hart, and she’s way more skilled than I am! Actually, Rosie hasn’t yet made a pavlova, but I wanted to include a recipe that reflected our Christmases here in Australia, and not too complicated. We all get busy enough at this time of the year, so something relatively easy that’s still a decadent treat? Yes, and yes!
I’ve been making this pavlova for over 40 years. The recipe was passed from a friend, and quickly became the most often requested, especially by my family. Our Christmas Days are hot, and this is just a lovely light dessert after a big meal. I guess it wouldn’t be Christmas here without what the kids call Kaz’s Pav!
Light as a Feather Pavlova
INGREDIENTS
6 egg whites
1 1/2 cups white sugar
1 tsp. vanilla extract
2 tsp. white vinegar
Good pinch cream of tartar
Topping:
1 pint double cream
1 banana
Handful of strawberries
3 fresh passionfruit
2 dessertspoons lemon juice or 1/2 cup fizzy lemonade (dip banana slices to prevent from turning brown.)
DIRECTIONS
Set oven to 350F (180c)
Separate eggs very carefully. (Even the tiniest speck of yolk will not allow whites to whip properly.)
Ensure the mixing bowl is perfectly clean and dry before adding egg whites.
Using a stand mixer, thoroughly whip egg whites until peaks form.
Add sugar slowly while continuing to whip.
Add vanilla, vinegar and cream of tartar.
Continue whipping until the mixture is very firm, and the peaks will stand by themselves. (Feeling brave? Hold the inverted bowl over your head. It’s a sure test.)
Cover a flat baking tray with baking paper. Use little dabs of prepared meringue mixture in 4 or 5 places to secure the paper so it doesn’t slip around.
Carefully spoon the mixture onto the tray, building a high little drum-shape that is about 7 inches – no more – across. Smooth sides and flatten top with a spatula. The mixture will spread in the oven and there will be plenty, but it’s important to begin with this shape to ensure that lovely feather soft, marshmallow-like center. Otherwise, it will spread too thin and become hard and crunchy.
Place in oven and bake for 5 minutes only at 350F (180c).
Lower oven temp after 5 minutes to 240F (120c) and continue baking for one hour.
When the time is up, turn the oven off, but leave the pavlova in oven to cool completely. (At Christmastime, I will bake this the day before, the last bake of the day, and leave it in the oven overnight.)
It can also be stored for a day or two in an airtight container. Top with cream and preferred fruit – and serve!
Or top with cream, then add chopped pink and white marshmallows and grate chocolate, or crumble a Cadbury Flake bar, over the top. That’s how my grandchildren prefer it, and I often have to decorate the pavlova half and half to satisfy everybody.
This will serve 8 or more depending on serving portions.
For the topping:
Note: any preferred fruit can be used. I simply recommend the addition of at least one selection with a natural tartness or tang, such as fresh passionfruit. This can cut through all the sweetness of the meringue and give your dessert balance.
First, prepare the fruit – wash, peel, slice. Then whip cream until stiff. (Sugar is not needed as the meringue is so sweet.)
Additional notes:
This is an easy recipe to tweak to your own size requirements. E.g. 4 egg whites = 1 cup of sugar. 8 egg whites = 2 cups of sugar. (The size I usually have to make, though the accompanying image is simply a 4-egg version.) Temperatures and baking times will remain the same. Adjust the other ingredients accordingly. Also, the pav may split or collapse somewhat as it cools. This is fine. It all gets covered, and you will still have a soft, high pavlova inside.
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With A Corgi Conundrum being the fourth book in the series, I needed a new creative unaliving method. My husband and I are big spicy food eaters and watched a documentary on Hulu called “Super Hots,” thus the weapon was found.
This recipe is my husband’s dad’s “famous” recipe that is probably the best one we’ve ever had. You can make it spicier by adding more peppers, just be careful who you serve it to!
A Corgi Conundrum Chevy Salsa
INGREDIENTS
6 medium tomatoes
10 small jalapenos (red is best)
1/4 medium Spanish onion
2 garlic cloves
2 tbsp. fresh cilantro (chopped)
2 tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. liquid smoke (mesquite flavored)
DIRECTIONS
Preheat barbecue grill to high temperature.
Remove any stems from the tomatoes, then rub some oil over each tomato. (You may want to cut the tomatoes in half for easier grilling.)
You can leave the stems on the jalapenos.
Place the tomatoes on the grill and cook about 10 minutes.
Place the jalapenos onto the grill (Tip: To adjust the heat, cut in half and scoop out seeds, roasting skin side to the flame).
Allow tomatoes and jalapenos to cook an additional 10 minutes and turn.
When almost the entire surface of the peppers has charred black, you can remove from the grill. The tomatoes will turn partially black, but when the skin begins to come off, then they are done.
Put the peppers and tomatoes on a plate and let them cool. (TIP: Placing the tomatoes and peppers into a zip-top bag or placing a bowl upside down over them will make the skins easier to peel off later.)
When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.
Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes about 4 cups.
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Geri’s Super-Secret Christmas Cookie recipe is so very special to my family. I grew up with large, thick cut-out cookies displayed on a pretty silver platter with a doily at my Polish-American grandmother’s house, and my maternal Aunt Margie made cut-outs with her delectable cooked frosting. I combined the two and voila! A match made in cookie heaven.
This recipe is a perfect choice for my Tule cozy mystery series, Shop ‘Round the World. I envision Angel baking these up for Nate in A Santa Stabbing, and since Nate’s the one that owns Latte Love—Stonebridge’s favorite coffee shop—it makes sense that he’d help Angel with the frosting and sprinkling. I hope this special recipe makes your reading of A Santa Stabbing all the sweeter, and may your holidays be bright!
Geri’s Super-Secret Christmas Cookies
In the tradition of Jean Stachelski and the Kaleta Family. I usually double or triple this recipe so there is plenty to give away.
INGREDIENTS
1 cup butter (originally shortening, but I don’t use this)
1 cup sugar
1 egg
1 8-oz. carton sour cream
1 tsp. anise (you can use vanilla) extract
4 3/4 cups flour (King Arthur’s All Purpose is best)
1 tsp. baking powder
1 tsp, baking soda
1/4 tsp. salt
DIRECTIONS
Cream butter, gradually add sugar and beat until light and fluffy. Add egg, beat until well blended. Stir in sour cream and vanilla, mixing well.
Combine flour, baking powder and soda, salt; add to creamed mixture, beating well. Divide dough into thirds; cover and chill at least 1 hour. (note: you can chill for a few days if needed, this keeps your workload more even throughout the holidays).
Roll one portion of dough to 1/8 inch (I do more like 1/4 inch) thickness on a lightly floured surface. Cut into desired shapes (trees, bells, stars, Santas, holly leaves). Place 2 inches apart on ungreased cookie sheets. You can sprinkle with colored sugar now if you’re not going to frost. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Repeat with remaining dough. Yield: about 8 dozen.
Geri’s Aunt Margie’s Sugar Cookie Frosting: Mix 1/2 cup of milk and 1 tablespoon cornstarch in a medium saucepan over medium-low heat until it thickens. Stir the entire time (I use a metal whisk). Remove from the stove and allow to cool thoroughly. Whip up 1/2 cup butter (1 stick, softened) and 1 pound of confectioner’s sugar. Pour the cooled mixture into this while you are beating. Use food coloring as desired.
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