Through the holiday season, we will be featuring family recipes from members of the Tule office!
Today’s featured recipe is Vietnamese Coke Chicken (Gà Kho Cola) from Tule’s Social Media Marketing Assistant, Dominique.
Starting from this week through the holiday season, we will be featuring family recipes from members of the Tule office!
Today’s featured recipe is Persimmon Cookies from Tule’s CFO, Cyndi.
Credit to Ambitious Kitchen for this delicious recipe!
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- For rolling mixture:
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 4 large apples, peeled, cored and thinly sliced. Any apple will do, a baking apple makes a moister cake, an eating one a crisper one.
- 1 cup (225g) self raising flour – if using all purpose add the usual amounts of baking soda
- 2 sticks (225g) softened butter
- ½ cup golden castor sugar plus more for sprinkling
- ½ cup soft brown sugar
- 4 eggs
- Preheat oven to 180 C/350 f
- Cream the butter and sugar until smooth
- Beat in the eggs. Fold in the flour and cinnamon smoothly. If your batter isn’t a dropping consistency, add a tablespoon of milk until it is.
- Line the bottom of the cupcake cases with slices of apple so the bottom is covered
- Fill each case to about ¾ full
- Top each cake with more slices of apple
- Mix several tablespoons of brown or golden castor sugar with a tablespoon of cinnamon
- Sprinkle the tops of each cake
- Bake in the oven for approximately 18 minutes. If a skewer doesn’t come away clean bake for another three-five minutes.
An ex au-pair, bookseller, marketing manager and seafront trader, Jessica now works for an environmental charity in York. Married with one daughter, one fluffy dog and two dog-loathing cats she spends her time avoiding housework and can usually be found with her nose in a book. Jessica writes emotional romance with a hint of humour, a splash of sunshine and a great deal of delicious food – and equally delicious heroes.
- 1 cup unsalted butter
- 2 eggs
- 1 tsp baking soda
- 1 tsp coarse salt
- 1 ½ cups light brown sugar
- 2 ½ cups flour
- 2 tsp vanilla
- ½ cup Reese’s pieces
- ½ cup chocolate chips
- 1 cup coarsely broken pretzels
Makes 30-32 cookies
- Preheat oven to 350°F.
- Add butter to a medium saucepan and bring to a boil, stirring continuously. Lower heat to simmer. Continue to stir until the butter turns a caramel shade (approx. 7-9 mins). Cool pan in a cold water bath in the sink (approx. 15 mins).
- Combine eggs, baking soda, coarse salt, and vanilla. Whisk together.
- Whisk in cooled butter.
- Whisk in brown sugar.
- Stir in flour, ½ cup at a time. Stir pretzels, chocolate chips, and Reese’s Pieces.
- Line baking sheet with parchment paper.
- Using Tbsp take a well-rounded scoop of dough and place on tray. Space cookies an inch or two apart.
- Bake 12-13 minutes.
Award-winning author, Jennifer Faye pens fun, heartwarming contemporary romances with rugged cowboys, sexy billionaires and enchanting royalty. Internationally published with books translated into nine languages. She is a two-time winner of the RT Book Reviews Reviewers’ Choice Award, the CataRomance Reviewers’ Choice Award, named a TOP PICK author, and been nominated for numerous other awards.
Now living her dream, she resides with her very patient husband, amazing daughter (the other remarkable daughter is off chasing her own dreams) and two spoiled cats. When she’s not plotting out her next romance, you can find her curled up with a mug of tea and a book.
* KC Crocker, you have won a free ebook of your choice! Please email email@example.com to claim your prize. *
- 2 sticks (8 oz) butter, room temperature
- 1/2 cup (4 oz) white sugar
- 1 cup (8 oz) brown sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 4 cups (about 18 oz) plain flour
- 1 tsp baking powder
- 2 packets choc chips
- Preheat oven to 375 degrees F.
- Cream butter and sugars until uniform. Beat in eggs and vanilla extract. Add flour and baking powder; beat until smooth. Add choc chips.
- For best results, refrigerate the lot for 1-2 hours.
- Dollop lumps of dough onto a baking tray lined with foil, leaving 2 inches between.
- Bake for 10-12 mins, or until golden, and allow to cool on a wire rack.
Kate Hardy is the award-winning author of more than 60 novels for Harlequin, Entangled and Tule Publishing.
She lives in Norwich in the east of England with her husband, two teenage children, a springer spaniel called Byron, and too many books to count. She’s a bit of a science and history nerd who loves cinema, the theatre, and baking (which is why you’ll find her in the gym five mornings a week – oh, and to ballroom dancing lessons). She loves doing research, especially if it means something hands-on and exploring. (That’s how the ballroom dancing started…)
- 1/2 cup butter, softened
- 1/3 cup packed dark brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/8 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup macadamia nuts, chopped
- 3/4 cup semisweet chocolate chips
- ½ cup white chocolate chips
- Dash of salt
- Preheat oven to 375 degrees F (190 degrees C). Put parchment paper or light coating of nonstick spray on cookie sheets.
- Cream the butter and sugars together in a large bowl. Gradually beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt then gradually add to the batter. Stir in the chopped macadamia nuts and both kinds of chocolate chips.
- Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Sprinkle cookies lightly with salt.
- Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
When she’s not writing books, New York Times and USA Today bestselling author Shirley Jump competes in triathlons, mostly because all that training lets her justify mid-day naps and a second slice of chocolate cake. She’s published more than 60 books in 24 languages, although she’s too geographically challenged to find any of those countries on a map. Visit her website at www.ShirleyJump.com for author news and a booklist, and follow her on Facebook at www.Facebook.com/shirleyjump.author for giveaways and deep discussions about important things like chocolate and shoes.
Who wouldn’t want to eat at Marietta, Montana’s Main Street Diner? Check out their Cinnamon-Apple Pork Chop recipe and be sure to stop by and visit Paige Joffe (when is that girl not working?)
Cinnamon-Apple Pork Chops
Prep/Total Time: 25 min.
- 2 tablespoons reduced-fat butter, divided
- 4 boneless pork loin chops (4 ounces each)
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 tablespoon salt
- 4 medium tart apples, thinly sliced
- 2 tablespoons chopped pecans
- In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side until a thermometer reads 145 degrees. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.
- Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.
While your oven pre-heats, start reading Book 4 in the Taming of the Sheenans series, Paige and Dillion Sheenan’s story, by NYT and USA Today bestselling author Jane Porter!
***Congratulations, girlfromwva! You are our winner. Please privately message us via the contact form on this site or through facebook.com/holidaybooks to claim your prize! Happy reading! -The Tule Team***
The Hot Aussie Heroes have arrived! Try this delicious recipe over your weekend and be sure to enter the contest below! Are you ready for a Hot Aussie?
The Cowboy by Margareta Osborn
The Hero by Amy Andrews
The Playboy by Madeline Ash
The Millionaire by Victoria Purman
To enter to win a four-story anthology by some of your favorite Holiday Books authors, this gorgeous cashmere scarf, and lots of Tule reader swag, tell us in the comments which Aussie Hero you’re most excited to read and why! A random winner will be announced Tuesday, January 27th, so be sure to check back and see if you’ve won!
Patty adores baking and in her Christmas in New York novella, Goodness and Light, main character Elena bakes a family favorite, Italian Rainbow Cookies.
Like colored Italian glass, these tiny cookies boast layers of green, yellow and red. A mistake in this recipe improved it, according to all members of Patty’s family. She bakes several batches of these cookies each year and her mother, who gave her the recipe, kept complaining that Patty’s tasted better than hers. That’s when Patty discovered her error: she substituted Almond Filling!
Bake at 350 degrees for about 15 minutes; makes about 6 dozen.
- Hand or stand mixer
- 3 bowls
- Egg separator
- Waxed paper
- 3 13 x 9 x 2 pans
- 4 large or medium eggs, separated
- 1 can of Solo Almond Filling (Note: Other recipes call for Almond Paste, but the secret to success is using almond FILLING.)
- 1 1⁄2 cups (3 sticks) of butter, softened in microwave
- 1 cup sugar
- 2 cups all purpose flour
- 1⁄4 teaspoon salt
- Green and red food coloring
- 1 jar of apricot or raspberry preserves
- 2 ounces of semi-sweet chocolate (either squares or chips) for glaze, or use preserves
- 1 ounce of cream or Crisco to soften the chocolate
- Grease three 13 x 9 x 2 inch pans; line each pan with wax paper and then grease the paper.
- Hint: Let wax paper over-hang short edges of pan to use as ‘handles’ when removing baked layers. Set out three sheets of wax paper on heat-proof surface to receive baked layers when removed from pans.
- Beat egg whites with electric mixer in small bowl until stiff peaks form. Set aside.
- Break up almond filling with a fork. Add butter, sugar, egg yolks. Beat with electric mixer at high speed until fluffy. Beat in flour a little at a time and salt until blended.
- Fold beaten egg whites into mixture with wire whip.
- It helps to tint one batch at a time. Remove about a cup and a half of batter; spread evenly into one of prepared pans. This will be your yellow layer. Use a spoon to force batter to coat bottom of pan and reach the edges. If you find there just isn’t enough, remove a scant spoonful at a time from the bowl and add to the pan until the pan is covered. Use another bowl to divide the remaining batter in half; tint one half green and LEAVE THE REMAINING HALF YELLOW UNTIL NEXT STEP. Spread the green batter in the second prepared pan. You may add a spoonful of untinted batter, mixing carefully in the pan, until the pan is completely covered. Finally, tint the remaining batter red; spread into last prepared pan.
- Bake in moderate oven (350o) about 15 minutes until edges are lightly brown. Center should not be sticky or shiny. Note: layers will be very thin; less than a quarter inch.
- Immediately upon removing pans from oven, invert each layer onto the waxed paper you laid out in Step 1. Peel off the baking liner paper carefully, trying not to tear layers. Cool completely.
- Heat preserves; strain. Use the waxed paper to carefully lift the green layer onto a jelly roll pan or other flat pan that will fit into a refrigerator. Spread a thin layer of preserves onto green layer; spread to all edges. You may remove any remaining lumps, if desired.
- Use the waxed paper to carefully lift, align and flip yellow layer on top of preserves-topped green layer. If you do not align edges properly, CAREFULLY try to slide layer into place without tearing. Spread another layer of preserves on top of the yellow layer; spread to all edges.
- Use the waxed paper to carefully lift, align and flip the red layer on top of the yellow layer.
- Cover tightly with plastic wrap; weight with large book (phone book or textbook) and refrigerate over night to encourage the layers to adhere.
- Next day: Melt chocolate in microwave until smooth. Add cream or Crisco to keep the chocolate from re-hardening. Spread chocolate over top of assembled cake. Smooth to all edges. Let set in refrigerator, about 30 minutes. Optional: Top with ice cream sprinkles or nuts.
- Trim the rough edges from cake and discard. Cut trimmed cake into 1 x 1 inch squares with a very sharp, non-serrated knife. (Serrated knives ‘saw’ the cake, grinding the fragile layers.) It helps to cut a length off the cake and flip it on its side to slice into squares so the chocolate layer is not ruined.