Delicious recipes straight from the kitchens of your favorite Tule authors.

Tule Publishing has hit a milestone 10 years and we’re celebrating by showcasing some of our first 10’s! Learn more about our first 10 authors, meet our first 10 cowboys and cowgirls, watch our first 10 films, and maybe find yourself wrapped up dreaming of the holidays with our first 10 Christmas stories!

We are so thankful for each of you for continuing to put your faith in us to continue bringing you amazing reads. You are a crucial part to our success and we couldn’t have made it to our 10th anniversary without you! We hope you stick around all month for more celebratory blogs and are looking forward to another 10 years – cheers!

Get inspired in the kitchen with 10 of Tule’s favorite recipes from our authors and team members, just in time for the holidays!

1. Delicious Southern Shrimp or Crawfish Pasta from author Susan Sands
2. Quick Microwave Fudge from author Laurie Beach
3. Darling Buttercream-Frosted Lemon Sugar Cookies from author Denise Wheatley
4. Seven-Layer Cookies from author Nancy Robards Thompson
5. Apple Cinnamon Cupcakes from author Jessica Gilmore
6. Brown Butter Snickerdoodle Cookies from author Lara Van Hulzen
7. Cinnamon Rolls from Tule’s Managing Editor, Meghan Farrel
8. Chocolate Carrot Cake with Pineapple from author Kaz Delaney
9. Sweet Gingery Molasses Cookies from author Kris Bock
10. Mouthwatering Beef Brisket from author Audrey Wick

. . . . . . . . . .

Thanks for stopping by to check out 10 of our delicious recipes from Tule Publishing! Here’s to a great year of #Tule10!

Delicious recipes straight from the kitchens of your favorite Tule authors.

Credit to Ambitious Kitchen for this delicious recipe!

Ingredients

• 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

Directions

1. Whisk together the flour, baking soda, salt, cream of tartar, and 1/2 teaspoon cinnamon and set aside. Over medium heat, melt butter in a saucepan until foam starts forming. During this process, keep whisking the butter. When the butter starts to brown, immediately transfer to a bowl. Let the butter cool for a few minutes.
2. Using an electric mixer to combine the butter and 1 1/4 cup dark brown sugar and 1/2 cup granulated sugar until well blended. Gradually, beat in the egg, yogurt, and vanilla.
3. Incorporate the dry mixture gradually and beat on low until combined.
4. Chill your dough in the refrigerator for at least 3 hours.
5. Preheat your oven to 350 degrees F.
6. Mix 1/4 cup sugar and 2 teaspoons of cinnamon into a separate bowl.
7. Measure out 2 tablespoons of cookie dough and roll them into balls. Once finished, cover in cinnamon sugar.
8. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart.
9. Bake for 8-11 minutes or until the edges are slightly toasted.
10. Enjoy!!

Lara is a published author and public speaker with a degree in journalism.

Writing stories since she was a young girl, Lara’s dream of being a novelist became a reality with her Men of Honor Series.

An avid reader, she worked as a book reviewer for 18 years with various organizations such as Crossings Doubleday, YouthWorker Journal, and www.radiantlit.com.

Lover of movies, music, art, travel, baseball, CrossFit and her dog, Lara lives in California with her husband, teenage daughter, and teenage twin boys.

Delicious recipes straight from the kitchens of your favorite Tule authors.

Ingredients

• 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
• Cinnamon
• 4 eggs

Method

• 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.
• Enjoy!

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.