LUCY ~ THE CLARINETIST - Coming October 26th

October reminds us of cool, crisp days, a rainbow of colored leaves, and Halloween. October is also National Dessert Month. With seasonal ingredients like spicy cinnamon, rich caramel, and decadent pecans, autumn is one of the best seasons for baking. Who doesn’t enjoy pumpkin pie heaped with Kool Whip? Or apple pie or crisp? How about pecan pie and the many cobblers?

This month, on October 26th, I’m releasing my last novella in the Musical Christmas Series. It’s Lucy –The Clarinetist, and like the preceding novellas, it includes a recipe that one of the main characters enjoys. This time it’s Andre Almanza who likes apple pie with a cinnamon crumb crust.

            APPLE PIE WITH CINNAMON CRUMB CRUST TOPPING

INGREDIENTS:

¾ cup sugar

¼ cup all-purpose flour

1 tsp. cinnamon

1/2 tsp. nutmeg (optional)

Dash of salt

6 cups thinly sliced pared apples (McIntosh work well)

2 TBSP. butter or margarine

Deep Dish Pastry for a 9-inch pie  (You need only the bottom crust)

Heat oven to 425 degrees. Prepare pastry or use one purchased from the store. (Frozen deep dish varieties work best.)

Stir together sugar, flour, nutmeg, cinnamon, and salt and mix with apples. Turn into pastry-lined pan and dot with butter.

 CINNAMON CRUMB CRUST:

Mix 1 cup flour, ½ cup cold butter, 2 tsp. cinnamon, and ½ cup (packed) brown sugar. Cut dry ingredients into butter with pastry cutter until crumbly. Carefully spread the mixture on the top of the apples, packing it down around the edges.

Bake 40 to 50 minutes.

NOTE: You many need to cover topping with aluminum foil for the last ten minutes to prevent excess browning.  Serve warm with ice cream or whipped cream.

BLURB:

A merry novella for the holiday season!

Lucy Ciaffonni wants nothing more than to start her own public relations firm, but she’s stuck at the local bank performing boring communications and advertising duties. When her best friend and computer guru, Andre Almanza, buys an area farm to create a barn theater, Lucy is pulled into the mystery of discovering where a rare, German, H.F. Kayser clarinet was hidden on the property during Prohibition.

Andre Almanza has always adored Lucy from afar. He hopes she’ll take the position of barn theater manager. When she agrees to help him renovate the barn and update and furnish his huge Victorian house, he is delighted—that is, until the entire town becomes involved in locating the missing antique instrument. To complicate matters, there are ruthless people who want to recover the expensive clarinet and cash in on its legend and value.

Will Lucy and Andre locate the clarinet and finally acknowledge the sparks of romance that have been smoldering between them for the longest time? Will it be the perfect Christmas?

       GET YOUR PRE-ORDER AND COPY OF "LUCY ~ THE CLARINETIST HERE!

 

BON APPETITE - A WEEKEND TREAT: Pumpkin Cake

September is here and so are the pumpkins. Leaves are beginning to dry or take on color, sumac is turning red--and all the smells of autumn waft in the air. Everyone knows I’m a fan of the taste of pumpkin whether it's pumpkin cookies or pumpkin pie (with lots of Kool Whip or ice cream to accompany it). Here is a little recipe for pumpkin cake.

  

Pumpkin Cake with Apple Cider Glaze

 

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree           

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

 

WILLIE, MY LOVE

Finalist in the American Fiction Awards 

for Historical Romantic Mystery