Squash Casserole Recipe

Summer brings green hills and pastures here in Vermont, and lots of summer squash at the farm stand. When we visited my husband’s family in middle Tennessee, his mother, who died in 2014 at almost 97, often served her mouth-watering summer squash casserole. I’d never have come up with the ingredients but they’re delicious together!

Summer Squash Casserole

Ingredients

6 to 8 small yellow summer squash, sliced
2 large onions, sliced
About 8 oz. grated mild cheese (e.g., American, Monterey Jack)

1 roll Ritz crackers, crumbled
8 tablespoons butter, cut into small pieces

Di… Read More

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Fresh Raspberry Pie Recipe

A reader asked me for my fresh raspberry pie recipe. Here it is! It’s a family favorite. We use local fresh-picked raspberries when possible, but luckily raspberries are available any time of year.

Fresh Raspberry Pie

Bake a one-crust pie shell using recipe of your choice.

Wash and let dry 1 qt. of fresh raspberries.

Simmer together 2/3 cup water and 1 cup of the berries for about 3 minutes.

Blend 1 c. sugar and 3 Tbsp. cornstarch with 1/3 cup of water and add to the boiling berries and water. Stirring constantly, boil for one minute and then let cool. (I’ve used a bit less sugar with good Read More

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Molasses Cookies Recipe

Are you baking while staying at home? Below is my favorite recipe for molasses cookies using simple ingredients I typically have  on hand. This is one of the recipes included in A Knights Bridge Christmas, a hopeful contemporary story with a connection to World War II.

Molasses Cookies

3/4 cup vegetable shortening or butter (I use butter)

1 cup sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

1/2 tsp. each salt; ground cloves; ground ginger

2 tsp. baking soda

1 tsp. cinnamon

Melt shortening or butter and let cool. Add sugar, molasses and egg. In a medium bowl, sift or stir with a fork th… Read More

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BOOK NEWS: Classic Mill Brook Trilogy now in eBook!

Early in my writing career, I penned a number of short romance novels, stories with lots of humor, adventures and often a touch of mystery. They went out of print and were never in eBook. Readers who want to read or reread them have had to scour garage sales and such.

No more!

I’m delighted the Mill Brook trilogy is now available in eBook*, with only light editing on my part. Finders Keepers (Book 1) is now on sale, and Within Reason (Book 2) follows on February 4th) and That Stubborn Yankee (Book 3) on February 25th.

All three books are set in Vermont and Tennessee, two places I know well. We live in … Read More

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The blueberries are in!

As anyone who reads my New England settings can probably tell, I’m a huge fan of blueberries, especially wild blueberries. Yesterday we picked up our first pint of locally-grown cultivated blueberries. So good! I’ll be making muffins and cobbler through the season. Click on the underlined links for printable recipes!  And here’s the one for muffins…my mouth is watering already…

BLUEBERRY MUFFINS

Ingredients

1 cup wild blueberries (fresh or frozen; I also use cultivated blueberries)
2 cup all-purpose white flour

3 teaspoons baking powder
2 tablespoo

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Strawberry Meringue Roulade

We can’t get enough local strawberries now that they’re in season here in Vermont. Love them! It’s been quiet here the past few days with writing, post-race running (sort of) and gorgeous June weather, and I admit we’ve had strawberries every day. Plain, with yogurt, with whipped cream, bundled into shortcake. Can’t go wrong!

We love strawberry roulade. We first had it in Ardmore on the south Irish coast (where part of my Sharpe & Donovan series takes place!). It’s not that much work, and with two young grandchildren with celiac, we’re thri

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Brownies! With a recipe…

I’m recovering from a nasty chest cold and behind in my training for my upcoming half-marathon, and I want brownies! Here’s a great brownie recipe if I drum up the energy to make some. And I just might. 😉
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Fresh Raspberry Pie Recipe

We enjoy local fresh-picked raspberries but luckily raspberries are available any time of year. For a taste of summer, try this recipe, a favorite with our family:

Bake a one-crust pie shell using recipe of your choice.

Wash and let dry 1 qt. of fresh raspberries. Simmer together 2/3 cup water and 1 cup of the berries for about 3 minutes. Blend 1 c. sugar and 3 Tbsp. cornstarch with 1/3 cup of water and added to the boiling berries and water. Stirring constantly, boil for one minute and then let cool.

Spread cooled pie shell with cream cheese (about 1/2 cup) and add the fresh uncooked berries (about 3 cRead More

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Raspberry Pie

I don’t want to get ahead of myself but it’s actually warm here on our Vermont hilltop. We planted flowerpots and herbs this weekend, and if it hadn’t rained (again!) we’d have had dinner on the deck. Just last week it snowed. Hard to believe. I love visiting our local farm stands for whatever’s fresh. It’s no secret I love wild blueberries. So does Emma Sharpe, my FBI art crimes expert in my Sharpe and Donovan series. Raspberries are right up there. We especially love them when they’re in season here in northern New England. Won’t be long now!… Read More

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