Kemberlee Shortland - Just Desserts

JUST DESSERTS by the authors and staff at Tirgearr Publishing Copyright 201 3 Tirgearr Publishing Covert Art: Amanda Stephanie Editor: Kemberlee Shortland This ebook is licensed for your personal enjoyment only. This ebook may not be resold or given away. If you would like to share this book, please purchase an additional copy for each recipient. If youre reading this book and did not purchase it, or it was not purchased for your use only, then please log into the publishers website and purchase your own copy. Thank you for respecting our authors hard work. ALL RIGHTS RESERVED Table of Contents By Valentine Williams By Renee Wildes By Betsy J.

Bennett By Patricia McAllister By Kemberlee Shortland By Lynette Willows By Christine McPherson By Margie Church By Margie Church By Stephanie Johnson By Charlene Raddon By Dellani Oakes By Joyce Brennan By Cathy Mansell By K.A. Laity By Margie Church By R.L. McCoy By Romy Gemmell By Troy Lambert By Jeff Gardiner By Zrinka Jelic By Tegon Maus By Valentine Williams By Betsy. J. Bennett By Christine McPherson By Cathy Mansell By Peter Shortland By Elizabeth Delisi By Elizabeth Delisi By K.A. Laity By Scarlett Valentine By Peter Shortland By Isabo Kelly By Renee Wildes By Charlene Raddon By Lucy Felthouse By Kay Brooks By R.L.

McCoy By Amanda Stephanie By Carley Bauer By Amanda Stephanie By Charlene Raddon By Patricia McAllister By Scarlett Valentine By Christy Nicholas By Kristi Ahlers By Charlene Raddon By Scarlett Valentine By R.L. McCoy
By Madison Johns By Kristi Ahlers By Sean-Paul Thomas By Kate Robbins By Troy Lambert By Isabo Kelly By Dellani Oakes By Stephanie Johnson By Stella Whitelaw By Stella Whitelaw By Kemberlee Shortland By Christy Nicholas By Dellani Oakes By Lynette Willows By Stephanie Johnson By Stella Whitelaw By C. Margery Kempe By C. Margery Kempe INTRODUCTION November 2013 Dear Reader, When we launched Tirgearr Publishing in early 2011, it was difficult to imagine the end of the year. It seemed so far away and there was so much time between February and December. you know, the standard why us, how are we going to do it, who will buy our books, etc. you know, the standard why us, how are we going to do it, who will buy our books, etc.

As it turned out, we already had the answer to the when question. Fate stepped in and gave us that answer; it seemed like it was meant to be29 February. Leap Day was the perfect day for us to take a big leap into this new adventure. It wasnt long before all the questions in our head sorted themselves out. On 29 February, we had no idea how many books wed publish in our first year. Our first goal was to attract some authors.

We didnt know how many authors wed have or where theyd come from. We didnt even know if readers would be interested in the books we published. We had no idea how our company would impact the publishing business as a whole. Ten months later, as we closed out our first publishing year, we had signed thirteen authors and published twenty-nine titles. Now, as we close out our second publishing year, were proud to say weve just signed our forty-ninth author, and have sixty nine titles under our brand. Tirgearr Publishing has quickly grown to become more than just a place where books are published.

We certainly are that. But what we have also become is a tight-knit team filled with people working together... authors, editors, cover artists, proofreaders, and I hate to admit it, even the accountants... who work closely together, who are supportive of each other and who have a great respect for each other to make all this happen. As one, we feel we are producing some of the best books on the market today. We dont know what this next New Year has in store for us, but if this year is any indication, next year will be even better.

Everyone here at Tirgearr Publishing has put together a stunning collection of some of our favorite holiday dessert (and drink) recipes to share with all of you as a way to say thank you for all of your support and for buying our books throughout the year. We hope you enjoy these tasty treats as much as youve enjoyed spending time with us. Take a look through the recipes and you might find a few surprises. Some of the recipes even work well together. Whatever your taste, theres something here to please you... especially if you have a sweet tooth! Happy holidays! From everyone at Tirgearr Publishing PUBLISHERS NOTE All measurements and temperatures are given in North American increments.

For British conversions, please visit http://www.exploratorium.edu/cooking/convert/measurements.html Please note: This edition is an updated version of the 2012 volume, which includes recipes from our new team members. DEDICATION This book is dedicated to all of our readers and supporters. DESSERTS APPLE FRIGHTENERS By Ingredients: 2-3 large Bramley cooking apples 4 oz plain flour 1 medium egg A little milk Oil for shallow frying Sugar and cinnamon to sprinkle over Method: Peel your apples. Push the corer through the centre, then slice the apples into rings about inch thick. Dry them a little on a paper towel. Make a thick, sticky batter with the flour and egg, adding just a splash of milk.

Heat the oil in a shallow pan and when hot, dip each apple ring into the batter and lift into the oil. Turn to brown evenly. Remove when golden brown and set aside onto paper towels. Sprinkle with sugar and a little cinnamon. Serve immediately. cinnamon teaspoon. salt teaspoon. baking soda teaspoon. allspice teaspoon. nutmeg teaspoon. cloves 1 cup unsweetened applesauce Method: Preheat oven to 350. cloves 1 cup unsweetened applesauce Method: Preheat oven to 350.

Grease & flour a 7 x 10-inch baking pan. Cream butter & sugar together; add egg & beat well. In a separate bowl, mix all dry ingredients together. Mix cup of the flour mixture into the egg mixture, then stir in applesauce and remainder of flour mixture. Pour into pan and bake for 45 minutes. BANANA CHOCOLATE CHIP COOKIES By Ingredients: 2- cups flour 2 teaspoons baking powder teaspoon salt teaspoon baking soda 2/3 cup shortening (Note the butter flavor shortening works well in this recipe) 1 cup sugar 2 medium eggs 1 teaspoons vanilla 1 cup chocolate chips (very liberal) 1 cup mashed ripe bananas (very liberal) Method: Preheat oven to 350F degrees. BANANA CHOCOLATE CHIP COOKIES By Ingredients: 2- cups flour 2 teaspoons baking powder teaspoon salt teaspoon baking soda 2/3 cup shortening (Note the butter flavor shortening works well in this recipe) 1 cup sugar 2 medium eggs 1 teaspoons vanilla 1 cup chocolate chips (very liberal) 1 cup mashed ripe bananas (very liberal) Method: Preheat oven to 350F degrees.

Mix dry ingredients and set aside. Mix sugar, eggs, shortening and vanilla and beat until fluffy. Add dry ingredients and banana. Stir in chocolate chips. Place rounded spoonfulls on ungreased cookie sheet. Be Still My Heart Banana Nut Bread By Contributors Note: This recipe is a great use for overripe bananasthe riper the better, its more flavorful. Be Still My Heart Banana Nut Bread By Contributors Note: This recipe is a great use for overripe bananasthe riper the better, its more flavorful.