Please welcome our guest Rebecca Adler!
From Rebecca:
When you eat Tex-Mex as often as I do, Cinco de Mayo is your
favorite Texas holiday. In the past, I’ve enjoyed sharing recipes on MLK like chiles
rellenos and pecan-crusted
tilapia. This time around, I wanted to share something sweet,
delectable, but still distinctively Tex-Mex, like Pecan Pralines.
Yes, Texas leads the U.S. in commercial pecan production, but
there’s so many other great reasons to love pecans.
Pecans are…
- Good
for your heart!
- Lower
your cholesterol!
- High in
antioxidants!
- Nutrient
dense!
Enough of all that healthy stuff. Let’s get to the candy!
Pecan Pralines
Makes 20 pralines
Prep
time: 5 minutes. Inactive: 10 minutes. Cook time: 15 minutes
2 cups white sugar
4 cups pecans (I broke mine into chunks.)
2 cups light-brown sugar
1 heaping tablespoon unsalted butter
2 teaspoons vanilla extract
⅔ cup whole milk
6 tablespoons light corn syrup
Stir together all ingredients in a large
saucepan. Be sure to stir well. Bring mixture to a boil over medium-high heat.
Cook, stirring often, until mixture reaches 234 degrees F on a candy
thermometer. (Candy may resemble a softball at this stage.)
Remove mixture from heat and stir 2 minutes, or
until the mixture loses some of its shininess. Quickly spoon candy onto trays
lined with wax or parchment paper. Let candy cool for about 20 minutes.
Rebecca is giving away one copy of Cinco De Murder to someone who comments below! (Continental USA only please)
Spicy Murders
with a Tex-Mex Flavor!
CINCO DE MURDER!
Book 3 in The Taste of Texas Mysteries
Tex-Mex
waitress and part-time reporter Josie Callahan serves up more Lone Star justice
in this spicy mystery from the author of The Good, the Bad, and the
Guacamole.
It's fiesta time in
Broken Boot, Texas, and tourists are pouring into town faster than free beer at
a bull roping for the mouthwatering Cinco de Mayo festivities. Tex-Mex waitress
Josie Callahan, her feisty abuela, and even her spunky Chihuahua Lenny are
polishing their folklórico dances for Saturday's big parade, while Uncle Eddie
is adding his own spicy event to the fiesta menu: Broken Boot's First Annual
Charity Chili Cook-off.
But Uncle Eddie's
hopes of impressing the town council go up in smoke when cantankerous chili
cook Lucky Straw is found dead in his tent. And when Josie's beloved uncle is
accused of fatal negligence, she, Lenny, and the steadfast Detective Lightfoot
must uncover who ended the ambitious chilihead's life--before another cook
kicks the bucket.
THE GOOD, THE BAD, AND
THE GUACAMOLE!
Book 2 in The Taste of Texas Mysteries
Tex-Mex waitress
and part-time reporter Josie Callahan is about to serve up some Lone Star
justice in this spicy Taste of Texas Mystery from the author of Here
Today, Gone Tamale.
HERE TODAY, GONE TAMALE!
Book 1 in The Taste of Texas Mysteries
In this all-new
culinary cozy mystery series, reporter turned Tex-Mex waitress Josie Callahan
is about to go from serving queso to solving cases…
Where to find Rebecca:
Friend Rebecca on Facebook @AuthorRebeccaAdler
Follow Rebecca on Twitter @AuthorRebeccaAdler
Follow Rebecca on Twitter @AuthorRebeccaAdler
www.AuthorRebeccaAdler.com
Where to
buy her books:
About
Rebecca:
Rebecca
Adler grew up on the sugar
beaches of the Florida Gulf Coast. Drawn to the Big Apple by the sweet smell of
wishful thinking, she studied acting on Broadway until a dark-eyed cowboy flung
her over his saddle and hightailed it to the Southwest.
She's currently
content to pour her melodramatic tendencies into writing the Taste of Texas
culinary mysteries from Berkley Prime Crime. Set in far West Texas, her
humorous stories are filled with delicious suspense and scrumptious Tex-Mex
recipes. Her alter ego, Gina Lee Nelson, writes contemporary romance with a
sweet, Southern-fried flavor.
A former president
of North Texas Romance Writers, Rebecca is currently a member of Sisters in
Crime and Romance Writers of America. When not writing, she spends a great deal
of time on her other favorite pastime, corralling high school Thespians.
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