Carla Neggers is the New York Times bestselling author of more than 60 novels, with translations in 24 languages. Born and raised on the western edge of the beautiful Quabbin Reservoir in rural Massachusetts, Carla grew up with tales of her father’s life as a Dutch sailor and her mother’s childhood in northwest Florida.
At a young age, Carla began penning her own stories on a branch high up in her favorite sugar maple. Now she enjoys spending time at the family homestead (now a tree farm) with her six brothers and sisters and their families.
When she’s not writing, Carla loves to travel, hike, kayak, garden, and, of course, dive into a good book. She lives with her family in Vermont, near Quechee Gorge.
By Popular Demand! Here are two favorite recipes Carla frequently shares with readers courtesy of her Tennessean mother-in-law:
1 package dried apricots
1 cup sugar
2 T. melted butter
Cover apricots with water and cook until very tender, drain off any liquid and add sugar and butter. Mash and set aside.
Note: I use less or even no sugar!
2 ¼ cup Bisquick
2/3 cup milk
Mix well and make into a ball and knead a little. Roll dough thin and cut into rounds. (My mother-in-law uses a small salad plate.)
Put filling on ½ the cut-out dough, fold over, seal edges with fork and prick top. Fry in melted Crisco or hot oil in an electric skillet or an iron skillet so they barely float. Only turn once when they turn brown around the edges. Drain on paper towels.
Cut up and cook together 6 to 8 yellow summer squash and 2 good-size onions.
Drain and chop up small.
1 T sugar
Salt and pepper to taste
Mix together with:
About ½ lb. grated cheese: American, Velveeta, Monterey Jack
1 roll Ritz crackers, crumbled
1 stick or so butter
Put in casserole and cook in 400-degree oven for about 45 minutes.