Thursday, August 25, 2016

Grilled Apricot and Peach Salad #recipes #mystery @LWiken Linda Wiken, author

I was looking for something a bit unusual to have at the Sunday family meal  when this caught my eye.  I found the recipe on Have you visited this site yet? Besides the delicious array of recipes, they also showcase some very tempting cookware and utensils. I signed up for their daily emails on the spot and look forward to reading what's new every day.

This one was posted by Nicholas Day and while his is a great recipe, I did make some alterations. I'd like to say because I'm adventurous but really, it's because I didn't have all the ingredients. I thought I did but If find I'm getting pretty good at substituting.

What I also like about this dish is that it's very easy to make and really, takes very little time.

Here's what I used to feed four:

half a bag of chopped kale
2 apricots, halved
2 peaches, halved
4 slices prosciutto/salami, thinly sliced
1/4 c. grated Asiago cheese
1/4 c. virgin olive oil
2 tbsp freshly squeezed lemon juice

Preheat the grill. Put the kale, a pinch of salt and a tbsp of virgin olive oil into a bowl and massage the kale for a minute or so until it softens. I'd heard about this trick before and it really does work.

Whisk the remaining olive oil and lemon juice together, and set aside. Cut the prosciutto/salami into small slices and set aside also.

Once the grill is hot, brush apricots and peaches with oil (I use a mix of olive oil and safflower oil when grilling), and place cut side down. We're going for a caramelizing effect here.

Once the grilling is complete, toss together the kale, the prosciutto/salami and the olive oil and lemon juice mixture. Grate the Assiago cheese on top of it all and then add the apricots and peaches. Yes, hot on top of the cold. It works well with a mixture of warm fruity juices trickling through.

Add to the dinner plate and be sure to include some crusty bread on the table.

The first in the Dinner Club Mysteries is now available at your favorite bookstore and on-line, as a paperback and as an e-book. Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
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and on Twitter  @erika_chase. 

Wednesday, August 24, 2016

Banana Bread Sundae from author @DarylWoodGerber

From Daryl aka Avery:

I was starving for a quickie afternoon snack and in desperate need of spoiling myself. Ever felt like that?

I scoured the refrigerator but nothing was whetting my appetite. I had banana bread on hand. Okay, great, I thought. With a cup of coffee. Fine. But it wasn't wowing me and I needed to be wowed, so then I thought, hmmm, what about a sundae. I have all the fixings.

So here's an idea, in case you need some inspiration to make a sundae of your own so you can spoil yourself.

What do you have on hand?

Get the prettiest sundae cup you can find.

Cut up cookies or whatever you like and let's get started.


Whipped cream. Spritz some in your glass.

Now, cut up your bread or cookie and put it on the whipped cream.

Drizzle with your favorite syrup. I used Hershey's chocolate.

Spritz more whipped cream.

Now add a scoop of ice cream. Top with whipped cream. Drizzle with more syrup. Voila!

Here's the recipe for my banana bread, if you want to get started!


4 tablespoon oil

1 cup brown sugar

1 egg plus 2 egg whites

3 ripe bananas, mashed

1 teaspoon Alcohol-free Vanilla

2 tablespoons milk

2 tablespoons vinegar
1 cup sweet rice flour

¼ cup soy flour

¼ cup potato starch

¼ cup tapioca starch

½ teaspoon xanthan gum

1 teaspoon cinnamon

2 teaspoons baking soda

½ cup chocolate chips or nuts (if desired)


Preheat oven to 350 degrees.

In bowl, mix oil, sugar, eggs, bananas, vanilla, milk, vinegar.

Add in flours, starches, xanthan gum, cinnamon and baking soda.

Stir well.  If desired, add chocolate chips or nuts.

Pour into 9x5 loaf pan rubbed with oil.  Bake for 45- 50 minutes or until toothpick comes out clean.

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
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Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
Click here to order.

the 7th Cheese Shop Mystery is out!
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When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
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Tuesday, August 23, 2016

No-Churn White House Ice Cream (No Machine Needed): A Non-Partisan Recipe by Cleo Coyle

With the presidential election season heating up, I'm sharing a recipe to help us passionate voters keep our cool--ice cream! And not just any ice cream. This ice cream is a celebration of the long, hard road our candidates are taking toward that famous Pennsylvania Avenue address. 

White House is a classic American ice cream flavor that can be traced back to at least 1929, when it first began appearing in newspaper ads. But it more likely originated in the late 19th or early 20th century.

In the Western Pennsylvania area, where my husband and I grew up, it was a real favorite. During the summer months, local ice cream shops (including a beloved chain called Islay's) often sold out.

These days, this retro flavor is difficult to find, which is why I make it from scratch with the no-churn recipe below...

A note from Cleo...

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

My no-churn version of this ice cream classic is incredibly easy to make, requires no cooking or ice cream machine, yet produces a lovely, creamy, absolutely delicious dessert. For my husband, it brings back especially fond memories since it was his favorite flavor during his boyhood.

And for those of you who are not fans of the White House (the ice cream, that is, since this is a non-partisan post!), I have good news.

Like the coming November ballot, more than one choice awaits you...

To get my recipes for "A Better" No-Churn Chocolate, No-Churn Vanilla, or No-Churn Coffee ice cream with a free, downloadable PDF of all three recipes, click here or on the photo above.

For my No-Churn Vanilla Bean ice cream recipe (also with a free PDF), click here or on the photo above. . . . 

And what about today's recipe?

Here's the scoop!

To download this recipe
in a free PDF that you can
print, save, or share,

How to Make No-Churn 

White House Cherry Ice Cream

Makes a little over 1 quart (1 liter), about 5 cups


2 cups heavy cream (aka heavy whipping cream)

1 (14 ounce) can sweetened condensed milk (about 1-1/4 cups)

1/2 cup evaporated milk

1/4 cup of the liquid drained from a jar of maraschino cherries
(or the syrup from making your own, see cherry note below)*

25 maraschino cherries drained well and sliced in half*

(*Cherry note: You can use store bought maraschino cherries or make your own. Check out this easy, non-alcoholic version from Food & Wine by clicking here.)


(1) In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. How thick exactly? 

Do not create whipped cream. 

Instead, beat the cream only until it resembles
a thickened white gravy, as you see below...

(2) Now add the sweetened condensed milk, evaporated milk, and 1/4 cup of liquid from the jar of maraschino cherries...

With the mixer on low, blend the mixture well until smooth.Do not add the cherries or they will simply sink to the bottom of your pan. Instead...

(3) Pour the mixture into a chilled 9 x 5 metal loaf pan. A metal pan will conduct the cold better than a sealed plastic container. Do not fill pan to the very top. Place pan in the freezer uncovered for about 90 minutes to 2 hours. 

When the mixture has thickened enough to prevent the cherry halves from sinking to the bottom of the pan, fold in the cherry halves. If they still sink, all is not lost. Continue freezing another hour and use a spoon to stir up the mixture, folding the cherries up from the bottom until they are distributed throughout. 

(4) Use the back of a large spoon to smooth the top of the ice cream in the pan. Wrap the loaf plan in plastic wrap, keeping the plastic from touching the ice cream. Place the pan in the freezer for 8 to 12 hours more. 

To store: scoop the finished White House Ice Cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn, and...

Eat with joy!

~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

* * *

Our bestselling hardcover 
is coming out in paperback!

Coffee. It can get a girl killed.

Amazon * B&N

A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists

Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.

*  *  *

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


(with mini plot summaries)

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
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Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.

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