Category Archives: Recipes

Pistachio Cake Recipe

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Yes, Authors cook!

Thanks Deanie for your submission. This sounds delicious! 

-Virginia 

Recipe Submitted  by Author: Deanie Humphrys-Dunne
URL: http://www.childrensbookswithlifelessons.com                                                                                                                    Amazon:http://www.amazon.com/Deanie-Humphrys-Dunne/e/B003FFS15S 
1 pkg. of yellow cake mix
4 eggs
1/3 C oil
1 C club soda or seltzer water
1/4 C chopped nuts (optional)
1 pkg. pistachio pudding mix

Beat until well blended. Use bundt pan. Cook in the oven, for about 1 hr. Bake at 350-degree oven.

Frosting:
2 pkgs. pistachio pudding mix
1 C milk
1 pt. whipping cream

Whip together until thick. Spread on the cake when it’s cool.
Everyone in the family loves this cake!

 

RECIPE CARD: Flourless Chocolate Chip Peanut Butter Cookies

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Ingredients                                                                                           
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1-cup creamy peanut butter
  • 2 tsp pure vanilla
  • 1 large egg
  • 1 tsp baking powder
  • 1/8 tsp sea salt
  • 1-cup chocolate chips (or chocolate chunks)
  • 3/4-cup walnuts or pecans, chopped (optional)

Instructions

  1. Preheat oven to 350° F.
  2.  Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts. 
  3. Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls. 
  4. Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.  
  5. Flatten each ball with the tines of a fork.
  6. Bake at 350° F,  for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard. 
  7. Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; store in an airtight container.
 
© 2012 Virginia Wright. All Rights Reserved Worldwide. 
COOKBOOK: Ayuh, Another Downeast Cookbook 

Recipe | Main Dish | Vegetables |Potato Pie

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Recipe: Potato Pie

Potato Pie Recipe Photo (C) 2014 Joyce VanKirk

Potato Pie Recipe Photo (C) 2014 Joyce VanKirk

Summary                                                Joyce Vankirk says: This is a recipe my mother has made for all of us for so long. I can actually say I have no idea where it came from but I do know it’s been in my family for a very long time. The only thing I can say about it is you have to taste it to understand why I love this recipe. 

I have never eaten “Potato Pie.” It sounds interesting Joyce! Thanks for the recipe and also for taking the extra time to shoot the photos.

  -Virginia                                                                                                                                              

 
   This Author Cooks!                                                                                                                                                                    
 Photo (C) Joyce VanKirk
Ingredients: {Crust}   
 
2 cups flour
2/3 cups of Shortening
1 pinch of salt [optional] 
8 TBSP water
 
  
Ingredients: {Potato Mix}
 
6 to 8 Potatoes cleaned, peeled and dice

Photo (C) 2014 Joyce VanKirk

Photo (C) 2014 Joyce VanKirk

Salt and Pepper
5 to 6 slice Margarine
 
Directions:
 
In medium bowl combine flour, salt and shortening together. With fork mix thoroughly [or however you feelmore comfortable doing it] until well blended. Add water and with hands [optional] mix it until it forms into a ball. When finished split in half. Roll out one half first using flour. Then put into pie pan. Then follow with the final half set aside.

 
Take the rinse dice potatoes put them in pie pan on top of dough. Salt and Pepper then put slices of margarine on potatoes. With the other rolled out dough put it on top of potatoes and seal around edges.  With a fork poke holes all over the top.
 
Bake at 350 degrees on middle rack for 1 hour.When finished cut a slice out and put into bowl. Pour milk over it and Enjoy!
 
*You can check the potatoes by putting a fork into the pie to see if they are soft. Just peel a small piece of crust off……
                                                                                                                                                               Authors Cook
 

Author Joyce VanKirk

Author Joyce VanKirk

Recipe Contributor: Joyce Vankirk 

Pennsylvania, USA
 
     I write children / young adult books. My first book “The Six Forest Friends” which  was published in 2009 it is a series of ten books. The characters in the book were created from my six grandchildren. I am now working on the second one. I also published another children’s book called “Sammy, the Fox Learns About Easter”. I have two young adult books called “Against Bullying Club” and “The little Brave One” I love reading books mainly romance and mysteries and I also enjoy giving reviews too.
 
Here is my Web Page: 
 
 
 
Amazon Author Page:

Desserts | Cookies | Flourless Chocolate Chip Peanut Butter Cookies

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Recipe: Flourless Chocolate Chip Peanut Butter Cookies

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Summary: For those of us out there who want a chocolate chip peanut butter cookie but, want or need to watch our wheat intake. This flourless cookie is a delicious alternative for traditional chocolate chip peanut butter cookie recipes, except, (without) the flour. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless. Fewer calories, too!

Ingredients

  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1-cup creamy peanut butter
  • 2 tsp pure vanilla
  • 1 large egg
  • 1 tsp baking powder
  • 1/8 tsp sea salt
  • 1-cup chocolate chips (or chocolate chunks)
  • 3/4-cup walnuts or pecans, chopped (optional)
Instructions
  1. Preheat oven to 350° F.
  2.  Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts.
  3. Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls.
  4. Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.
  5. Flatten each ball with the tines of a fork.
  6. Bake at 350° F, for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard.
  7. Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; store in an airtight container.

Cooking note: When I first started making these cookies I rolled the cookie ball in crystallized sugar–just like my grandmother used to do with her peanut butter cookies–however, since then, while the grandchildren prefer the extra sugar…I do not. My tastes have changed, and I have learned to cut back on my sugar intake, and I do not roll them in the extra sugar. In addition to this, for all those who do not know me, it is my preference to buy all ingredients “Organic” where I can.  If I can’t find organic chocolate chips, I buy organic chocolate chunks. Baking powder is not an item I have found in our local organic stores, however, I do buy it aluminum-free. I use sea salt as well.

Cooking Tip Video: https://www.youtube.com/watch?v=2i94YWFTCiM&feature=youtu.be

Photos 2014 ©  Virginia Wright
 
Virginia Wright, Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
http://www.amazon.com/author/virginiawright 
BUY COOKBOOK  $5.95

Author FB Page: http://www.facebook.com/virginiabrownwright

© 2012-2020 Virginia Wright. All Rights Reserved Worldwide.

Recipe | Dessert | Chocolate Dipped Peanut Butter Pretzel Bites

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     Authors Cook!

On the recipe section of my blog, The Recipe Weekly, recipes are posted that I have developed, recipes from friends, family, followers and fans, as well as from various genre authors. It is true… authors cook! Speaking of authors cooking…

I caught up with Author Dennis Higgins the other day and I asked him what sort of goodies he fixes at Christmas. Before I talk about a recipe he shared, I want to tell you about his newest book release, Pennies Across The Veil. Pennies From Across the Veil is a love story… about death. Karl Himmel tells the story to an unknown presence, of how he met, fell in love, and married the woman of his dreams, Jenny Engels. But at the time of the telling, Karl and Jenny find themselves on different sides of the veil—the separation we call death.

But not even death can stop true love.

Powerful signs come to those from loved ones who have passed. They can be found any and everywhere, we just need to look for them. The most significant for Karl and Jenny was the finding of numerous wheat-back pennies. However, could there have been many others, and did these signs have a deeper meaning?

 Sounds like a great book, can’t wait to read my copy!

Dennis gave me an easy but delicious recipe that I could share: Chocolate Dipped Peanut Butter Pretzel Bites.  Please also read the history behind the pretzel that he shared with me.

 This author cooks!

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Chocolate Dipped-Peanut Butter Pretzel Bites

Did you know the pretzel has a Christian beginning? In the olden days in Germany, the season of Lent was stricter than it is today and the faithful had to give up all forms of oils, eggs and a host of other things. The pretzel was invented to make a treat that didn’t use any of these ingredients. The way they folded it in the traditional pretzel form was supposed to represent arms folded in prayer.

Chocolate Dipped Peanut Butter Pretzel Bites_3Ingredients:

Pretzel chips or Wheat Thins

Chunky peanut butter

Chocolate bark, melted

Directions:

Chocolate Dipped Peanut Butter Pretzel Bites_1Take two pretzel chips or Wheat Thins, spread chunky peanut butter between them–dip in melted chocolate. Dennis says you can fancy it up with sprinkles too. Voila!  These pretzels are a delicious treat everyone will love!

Dennis noted that if Wheat Thins are used, they must be the reduced fat version. They are crispier.

Dipped Pretzels with Sprinkles

Chocolate Dipped Peanut Butter Pretzel Bites_5

Find Dennis Higgins books on Amazon. 

 http://www.timepilgrims.com/index.html

Before you go cook… check out my latest release, Timothy the Christmas Mouse and the companion coloring book.

Merry Christmas,

-Virginia Wright