Category Archives: Cookbooks

Clear Your Shelf Giveaway Hop

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To enter my giveaway, sign up for Cindy’s Notebook Newsletter by using the pop-up form.

http://eepurl.com/cZ-FiD
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I will be giving away:

A signed hardback copy of :

 

Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate (NY: Gotham), 2008

 

 

 

 

A gently used hardback copy of:

A Nose for Justice by Rita Mae Brown

Main characters:

Jeep Reed and her dog King

Mags and her dog Baxter

A murder mystery with lots of Nevada water rights history.

 

 

A paperback copy of A Flower for My Mother by Clementine Paddleford.

This book is a collection of Paddleford’s childhood memories.  Includes photographs.

 

 

 

 

A paperback copy, new still in its plastic wrapper, of:

Both Sides of Nice by Helen Brockman

“Her autobiography is a varied and colorful tapestry of the 20th century in America as she has lived through it and into the 21st.” ~ John Chalmers, Vice-President for Academic Affairs, Emeritus, Kansas State University

 

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Spring Forward Book Attack

Do you like to read? Do you like free books? Of course, you do! This is Goodreads!
Support for Indie Authors is proud to announce our first Free & Bargain Book event of 2017!

Load up your Kindle with more than 125 free and 99¢ book deals in a wide variety of genres!

Details: For three days beginning Friday, March 31st and running through Sunday, April 2nd, visit our event website to nab a whack load of free and 99¢ Kindle ebooks by our indie author members.

That’s it! No RSVP, no obligation, and best of all, no need to put on pants!* Some books will be offered all three days, but there are many one day only freebies, so make sure to check the site each day!

*Pants are only optional if you are browsing our event from the comfort of your home. SIAFBB is not responsible for pantsless readers wandering aimlessly in public spaces.

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Happy Birthday to Me!

happy-birthdaybeautiful-hd-picToday’s my Birthday and I sent out invitations for others to join me, however, everyone seemed to be too busy so I am eating CAKE all by myself.

Like my invitation stated, I am promoting all genres today even though February is Romance month.

And since no one wanted to party…guess you all had to big of a night on Sunday night after the Super Bowl Game…I am partying by myself.

If you would like a chance to win a copy of one of the books below, subscribe to my newsletter before midnight (Feb. 7th).  I will choose the winner on Feb. 8th.

http://www.sparkinganvil.com/cindy.html

Take time to visit the authors below and sign up for their newsletters.

 

 

by Clementine Paddleford and Cynthia Harris

Stories Paddleford wrote about her childhood.

  • Hometown Appetites, The Story of
    Clementine Paddleford the Forgotten Food Writer Who Chronicled How America Ate

by Cynthia Harris and Kelly Alexander

You can only get this book in Paperback and Kindle, if you would like to purchase a hardcover, I will be happy to sell you a copy.

Website – http://www.sparkinganvil.com/cindy.html

Twitter – https://twitter.com/Cyn_Harris

*****

  • The Yellow Hoods Series

by Adam Dreece

unnamed

Twitter: @AdamDreece
Signed copies available at TheYellowHoods.com/Store

 

*****

by Jason B. Ladd
*****

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Featuring Children, Tweens & YA Authors

Are you a Children’s Author?

Do you write for tweens?

What about Young Adults?

I am paying it forward in 2017 by featuring authors on my blog.

Sign up for me to feature you on the Feature Calendar page!feature-md

Occasionally, there will be bonus material, giveaways, reviews and more!

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American Book Awards Program

From the website of – Before Columbus Foundation

The American Book Awards Program is not associated with any industry group or trade organization. The American Book Awards offer no cash prize nor do they require any financial commitments from the authors or their publishers. The Award winners are nominated and selected by a panel of writers, editors, and publishers who also represent the diversity of American literary culture.

Submissions

There are no application forms, fees, or any other restrictions for submissions, nominations, or recommendations to the panel. The book is what matters, not the procedure. The only requirement is that two copies of the book must be mailed to the Before Columbus Foundation by December 31st for consideration for the following year’s Awards. Anyone may make a submission (it does not have to be the publisher). There is no limit on the number of titles that may be submitted. All genres are accepted (including anthologies, children’s books, and multimedia). You may include reviews, publicity, or other informational material with your submission if you wish.

American Book Awards
Before Columbus Foundation 

The Raymond House
655-13th Street, Suite 302
Oakland, CA 94612
(510) 268-9775
beforecolumbusfoundation@gmail.com

For more information visit – http://www.beforecolumbusfoundation.com/american-book-awards/

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Filed under Animation, Authors, Autobiography, Awards, Biography, Body, Books, Children's Books, Christmas, Comedy, Coming of Age, Cookbooks, Crime Fiction, Dark Fantasy Romance, Fantasy, Fiction, Historical Fiction, Historical Romance, Inspirational, Memoir, Military, Mind, Murder Mystery, Mystery, New Age, Non-Fiction, Paranormal, Paranormal Fantasy Romance, Paranormal Romance, Paranormal Urban Fantasy, Picture Books, Religious, Romance, Romantic Suspense, Spirit, Suspense, Thriller, Travel, Urban Fantasy/Horror, Western, Young Adult

Homemade Candy Recipes

downloadThe holiday season is upon us and it has been a tradition in many homes to make candy at this time of year.

One of my favorites is “Buckeyes.”

 

2 cups smooth peanut butter

1 cup (2 sticks) butter, softened

1-1/2 pounds confectioners’ sugar

1 (12 ounce) package semisweet chocolate chips

 

In a large bowl, combine peanut butter and butter.  Mix until smooth.  Gradually add confectioners’ sugar, stirring until thoroughly mixes.  Form mixture into 1-ince balls, place on a waxed, paper-lined, rimmed baking sheet, and chill for one hour.

In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips stirring until smooth.  Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides, except the top quarter.  Place on the prepared baking sheet and remove toothpick.  Using your finger, fill in the hole left by the toothpick.

After all the peanut butter balls have been dipped into chocolate, chill or freeze until ready to serve.

In today’s pdf cookbook – Homemade Candy Recipes 20 Old-Fashioned Recipes for Chocolate Candy Fudge More, Mr. Food adds paraffin wax to the recipe.  The wax helps to keep the chocolate from melting as fast and gives the candy a shine.

I have never used paraffin wax and these candies turn out fine without it.

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Filed under Authors, Books, Cookbooks, Recipes

Gearing for the Holiday Giveaways

51brOoga5GL._AA160_Friday, September 18, 2015, will be the 7th anniversary of my book Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate (Gotham).

Paddleford wrote a tribute to her mother, Jennie Paddleford, title A Flower For My Mother, in 1958.61DFQcw8dNL

 

To bring about awareness of Clementine Paddelford, and her work as a pioneer in food writing, I am hosting a holiday gift basket giveaway for USA newsletter subscribers only.  One international newsletter subscriber will win a gift card of my choice and a printed or e-book copy of Hometown Appetites and a printed copy of A Flower For My Mother.

If you are not a subscriber to my newsletter and want to be entered into the holiday gift basket giveaway (USA) and the gift card & books giveaway (International), visit my website and opt-in.

The holiday gift basket will include a few products that Paddleford wrote about in her articles in This Week Magazine and The New York Herald Tribune, both now defunct.

Some of the products Paddleford wrote about are:

Duncan Hines

Mondavi Wine

Tabasco

Chocolate

Cheese

Pillsbury

Some of the gift basket items will come from the above list.  Since Paddleford wrote about hundreds of products, there is no way to list them all on this blog post.

The gift basket value will be between $50 and $75 and will be sent to the winner to arrive in time for Christmas.

The international giveaway value will be between $50 and $75 and will be sent to the winner to arrive in early December.

The drawing will be held on December 1, 2015.

 

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Filed under Authors, Biography, Christmas, Cookbooks, Genre, Holidays, Non-Fiction

Pies and Pastries

Pies & Pastries

Did you know that “stressed” spelled backwards is “desserts”?

I love desserts.  Cherry and apple pie are at the top of my favorites list.

According to author, Janet Pittman, “Pastry has traditionally been a container for the workingman’s lunch.  Miners in England’s Cornwall left home every morning with a pastry-wrapped meat mixture in their pockets. The farmer in america came home at noon to chicken pot pie–a kind of chicken stew topped with a pastry lid.”

Restaurant chefs created puff pastries and across the Mediterranean travelers found flaky pastry sheets called filo or phyllo that were usually layered with dried fruits and nuts with lots of syrup.

Pittman states, that “a thrifty housewife in New England, trying to stretch her meager staples, discovered that a shallow pan needs less filling than a deep dish.  And that was the beginning of the basic round, shallow pie.”

Pies & Pastries will help the beginner pie/pastry maker in every way, from the equipment needed to making crust and how to decorate the top of the pie with a woven lattice design or how to flute the pie crust edge.  In a nut shell, this book is about the basics of creating pies and pastries.

No matter your ethnic background, there is something in this book for everyone.  There are recipes for Ratatouille Pie, Grandma’s Apple Pie, Pot Pies, Kulebiaka, Bacon-Tomato Rarebit, Calzones, Cornish Pasties, Pissaladiere, Empanadas de Queso, Sigaras, tarts, fruit pies, meat pies, Strudels, and much more.

Here is a recipe for “Baklava,” a Middle Eastern sweet.

3 cups finely chopped walnuts

1 teaspoon ground cinnamon, if desired

About 3/4 cup butter

1/4 cup vegetable oil

1 pound fresh or thawed frozen filo sheets

40 whole cloves, if desired

Honey syrup, see recipe below

 

Honey Syrup Ingredients:

3/4 cup sugar

3/4 cup water

1 teaspoon lemon juice

1/3 cup honey

 

Combine walnuts and cinnamon, if desired.  Set aside.  Melt 3/4 cup butter and stir in oil.  Lightly brush a 13 inch by 9 inch baking pan with butter mixture.  Place 1 filo sheet in prepared pan, folding to fit in pan.  Lightly brush with butter mixture.  Repeat with 5 more filo sheets. Sprinkle the last sheet with a third of the nut mixture.  Place 1 filo sheet on top of the nut layer, folding to fit in pan.  Lightly brush with butter mixture.  Repeat with 3 more filo sheets.  Sprinkle the last shhet with half the remaining nut mixture.  Place 1 filo sheet on top of nut layer, folding to fit in pan. Lightly brush with butter mixture.  Repeat with 3 more filo sheets.  Sprinkle last sheet with remaining nut mixture.  Top with remaining filo sheets, folding to fit pan and brushing each sheet with butter mixture.  Press top layer firmly all over to lightly compact layers.  Trim any pastry that sticks above top layer.  Brush top with melted butter mixture.  If necessary, melt more butter.

Preheat oven to 350 F (175 C ).  With the tip of a very sharp knife, score a diagonal line from corner to corner.  Do not cut through layers.  On the same diagonal, score a line from the center points of adjoining sides.  Score a line between first line and second line.  Score another line between the second line and the corner.  Repeat on the other side of the first diagonal line.  Repeat all diagonals in the opposite directions to make 24 full diamonds and 16 half diamonds.

If desired, insert a clove in center of each piece.

Bake 30 minutes.

Immediately after placing Baklava in oven, prepare Honey Syrup.

After Baklava bakes 30 minutes, reduce heat to 300 F (150C ).

Bake 30 to 40 minutes longer until light golden brown.

Remove from oven.  Cut pastry on scored lines.  Pour Honey Syrup evenly over cut pastry.  Cool,  Makes 40 servings.

 

Honey Syrup:

Combine sugar and water in a medium saucepan.  Stir frequently over medium heat until mixture comes to a full boil.  Reduce heat and simmer 5 minutes.  Stir in lemon juice and honey.  Cool slightly.

 

Enjoy!

 

Pies & Pastries, Appetizers, Main Dishes & Desserts

Published by HP Book, 1982

You can find this book on Amazon for the price of 1 cent to $133.

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Dining on a Dime

51anxmjvlll51egubibaplDining on a Dime Cookbook by Tawra Kellam and Jill Cooper, (Temple, TX: T&L Group), 2004 was formely published under the titled, Not Just Beans.

On page 3 the authors tell you how to save money throughout the year by giving up something.  For instance, in 2004, if you gave up one pizza delivery each week (they say the cost is $20) that you could save $1040 over the course of one year.

Page 8 “Basics of Frugal Cooking” are suggestions to help you spend less on your grocery bill.  For instance, “Drink water with your meals.”  You will save on the amount you spend on milk, juice or soft drinks.

Plan your meals in advance.  That way when you go shopping you buy only what you need.

This book has tips on how to eat better and spend less, to make your own baby food, how to save on herbs, and it even has a shopping list that you use.  There is a “Freezer Guide” that tells you which recipes freeze well, the foods that do not freeze well, and several freezer tips.

No cookbook would be a cookbook without recipes.  And this book is packed with recipes for even the most pickiest eater.  And the recipes are simple and the instructions are easy to follow.

Here is a Ham and Bean recipe that will warm you up this cold winter.

2 cups dried lima or great northern beans, washed well

1 teaspoon salt

1/8 teaspoon pepper

2 cups ham, cubed in pieces

Soak beans overnight in 6 cups of water.  Drain and put in pot with 6 cups fresh water.  Season with salt and pepper.  Add ham and simmer over low heat for 2 to 3 hours or until beans are tender.  Serves 6 to 8.

If you serve a bowl of this ham and bean with corn bread you have a low cost hearty meal that keep you warm while the weather outside is either cold or swirling with snow.

Enjoy!

 

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Dwight D. Eisenhower’s Vegetable Soup

When I was researching Dwight D. Eisenhower and his hometown, I came across some of his favorite recipes.

Here is “Recipe of Dwight D. Eisenhower for Vegetable Soup”

“The best time to make vegetable soup is a day or so after you have fried chicken and out of which you have saved the necks, ribs, backs, un-cooked.  (The chicken is not essential, but does add something.)

“Procure from the meat market a good beef soup bone–the bigger the better.  It is a rather good idea to have it split down the middle so that all the marrow is exposed.  I frequently buy, in addition, a couple pounds of ordinary soup meat, either beef or mutton, or both.

“Put all this meat, early in the morning, in a big kettle.  The best kind is heavy aluminum, but a good iron pot will do almost as well.  Put in also the bony parts of the chicken you have saved.  Cover it with water, something on the order of 5 quarts.  Add a teaspoon salt, a bit of black pepper and, if you like, a touch of garlic (one small piece).  If you don’t like garlic put in an onion.  Boil all this slowly all day long.  Keep on boiling till the meat has literally dropped off the bone.  If your stock boils down during the day, add enough water from time to time to keep the meat covered.  When the whole thing has practically disintegrated pour out into another large kettle through a colander.  Make sure that the marrow is out of the bones.  I advise you to let this drain through the colander for quite a while as much juice will drain out of the meat.  (Shake the colander well to help get out all the juice.)

“I usually save a few of the better pieces of meat to be diced and put into the soup after it is done.  The rest of it can be given to your dogs or your neighbor’s chickens.  Put the kettle containing the stock you now have in a very cool place, outdoors in the winter time or in the ice box; let it stand all night and the next day until you are ready to make your soup.

“You will find that a hard layer of fat has formed on top of the stock which can usually be lifted off since the whole kettle full of stock has jelled.  Some people like a little bit of the fat left on and I know a few who like their soup very rich and do not remove more than about half of the fat.

“Put the stock back into your kettle and you are now ready to mak your soup.

“In a separate pan, boil slowly about a third of a teacupful of barley.  This should be cooked separately since it has a habit, in a soup kettle, of settling to the bottom and if your fire should happen to get too hot it is likely to burn.  If you cannot get barley use rice, but it is a poor substitute.

“One of the secrets of making good vegetable soup is not to cook any of the vegetables too long.  However, it is impossible to give you an exact measure of the vegetables you should put in because some people like their vegetable soup almost as thick as stew, others like it much thinner.  Moreover, sometimes you can get exactly the vegetables you want; other times you have to substitute.  Where you use canned vegetables, put them in only a few minutes before taking the soup off the fire.  If you use fresh ones, naturally they must be fully cooked in the soups.

“The things I like to put into my soup are about as follows:

1 qt. of canned tomatoes

1/2 teacupful of fresh peas.  If you can’t get peas, a handful of good green beans cut up very small can substitute.

2 normal sized potatoes, diced into cubes of about half-inch size

2 or 3 branches of good celery

1 good-sized onion (sliced)

3 nice-sized carrots diced about the same size as potatoes

1 turnip diced like the potatoes

1/2 cup of canned corn

A handful of raw cabbage cup up in small pieces

“Your vegetables should not all be dumped in at once.  The potatoes, for example, will cook more quickly than the carrots.  Your effort must be to have them all nicely cooked but not mushy, at about the same time.

“The fire must not be too hot but the soup should keep bubblings.

“When you figure the soup is about done, put in your barley which should now be fully cooked, add a tablespoonful of “Kitchen Bouquet” and taste for flavoring, particularly salt and pepper and if you have it, use some onion slat, garlic salt and celery salt.  (If you cannot get “Kitchen Bouquet”, use one teaspoonful of Lee and Perrin’s Worchestershire Sauce.

“Cut up the few bits of the meat you have saved and put about a small handful into the soup.

“While you are cooking the soup do not allow the liquid to boil down too much.  Add a bit of water from time to time.  If your stock was good and thick when you started, you can add more water than if it was thin when you started.

“As a final touch, in the sprintime when nasturtiums are green and tender, you can take a few nasturtium stems, cut them up in small pieces, boi them separately as you did the barley, and add them to your soup.  (About one tablespoonful after cooking).”

 

This recipe was found while researching at the Dwight D. Eisenhower Library, Abilene, Kansas.  It was such a long time ago, that I have lost the box and file number of the original document, yet, I wanted to be sure to give the library credit for this recipe.

 

 

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