From Daryl aka Avery:
The winner from last week's Cookbook Nook giveaway is:
Deb F.
Congrats!
But don'tdespair. I'm in a very giving mood. There are moregiveaways....see below.
STIRRING THE PLOT comes out in less than a week. For the book, as for all the Cookbook Nook mysteries, I do a lot of research using real cookbooks. That's right, real, not fictional.
I found out about the How Can It Be Gluten-Free Cookbook from the Food Section of theLA Times. The article raved about the book and how conscientious the chefs were when creating the recipes. I've shared a recipe or two from the cookbook before. The chocolate cupcakes were divine.
And now for making the perfect biscuit...
This is my new go-to recipe. You honestly cannot tell the difference between this and a "real flour" biscuit. Promise! I used to make biscuits weekly when I could eat gluten. I know the difference. So I have to share.
That's what word of mouth is all about, right? Sharing something that's good with others who might like the same thing!
You can see where I'm going with this line of thinking, right? [Forgive me, I'm in PR mode. I just read a blog about authors who "share" too much. Do I? If so, I'm sorry, but I get excited near a release!!]
Anyway, if you like STIRRING THE PLOTor simply the Cookbook Nook series, please share the information with a friend!
To show you how much I appreciate your help, I'm sharing a giveaway today on the blog. As I said before, see below...or read to the end...
Note: I've also got a contest with a huge amount of books from other authors, including all the authors on this blog, plus Kate Carlisle, Carolyn Hart, and more, on my Facebook page. Have you entered?
And: I'm having a huge launch for STIRRING THE PLOT via my mailing list.
All giveaways end September 29.
Enjoy the biscuits.
"Life is not an easy recipe; savor the mystery!" ~ Me
PERFECT BISCUITS
ALA THE HOW CAN IT BEGLUTEN-FREE COOKBOOK
Ingredients:
2 cups gluten-free Flour (I usedPamela's artisan blend)
4 teaspoons baking powder
1 ½ teaspoons powdered psylliumhusk (I did not use): I substituted 1 ½ teaspoon whey powder
1 teaspoon sugar (I used 2teaspoons)
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons unsalted butter,chilled and cut into small pieces
¾ cup plain whole-milk yogurt(*see note below)
2 tablespoons vegetable oil
2teaspoons lemon juice
Directions:
Whisk flour blend, bakingpowder psyllium (or whey), sugar, salt, and baking soda in large bowl untilcombined. Add butter to mixture, breaking up chunks with fingertips [THIS IS AGREAT TIP; I NEVER DID BEFORE AND IT WORKED LIKE A DREAM], until only small, pea-sizepieces remain.
In separate bowl, whisk togetheryogurt [NOTE: I DID NOT HAVE PLAIN YOGURT IN FRIDGE, SO I MADE A MIXTURE OF AVANILLA GREEK YOGURT AND SOUR CREAM – WORKED LIKE A DREAM, TOO], egg, oil, andlemon juice until combined and no flour pockets remain, about 1 minute. Coverbowl with plastic wrap and let batter rest at room temperature for 30 minutes.[VERY IMPORTANT]
Adjust oven rack to middleposition and heat oven to 450 degrees F.
Line rimmed baking sheet withparchment paper. [The book says to placeinside of second baking sheet. I did not. Don’t know why that tip was given.]Using 1/3 cup dry measure, scoop heaping amount of batter. [I HAD TO PRESS THEBATTER INTO THE MEASURE. THEN I USED A SPATULA TO SCOOP THE PRESSED BATTER OUTONTO THE BAKING SHEET.] Using the 1/3 dry measure scoop makes a perfectly domedbiscuit; 8 total. Space biscuits about ½-inch apart in center of the bakingsheet.
Bake until golden and crisp,about 15 minutes. [NOTE: KNOW YOUR OVEN.My biscuits, which I baked for 14 minutes on the first try, turned too dark butdelicious. I cooked the second batch 13minutes. Perfect!] Transfer sheet to wire rackand let cool for 5 to 10 minutes before serving. [Again, how could I wait? Iserved within 2 minutes and they were divine.]
Notes from the cookbook:psyllium husk: It is crucial to the structure of the biscuits. [I understand why they think this, but I donot use it. I substitute whey powder for moisture. I didn’t notice anythingwrong with the structure. The biscuits split apart nicely. Sorry, chefs. I'll try psyllium husk next time.]
Resting time: The author says:“Do not shortchange the 30-minute rest for the dough; if you do, the biscuitswill be gritty and spread too much.” I FOLLOWED THIS TIP TO THE LETTER!]
IF YOU'D LIKE TO FREEZE FOR USE AT ANOTHER TIME: Wrap individualuncooked biscuits in two layers of saran wrap, then in aluminum foil.
To bake frozen biscuits: Let thaw to roomtemperature and bake as above.
If already baked: wrap as above. Remove fromfreezer and unwrap. Biscuits can be reheated in a 425 degree F oven for 10minutes. [I also microwaved one, thawed, for 15 seconds on medium high power. It turned out great]
Now for today's giveaway:
Leave a comment -tell me who you shared my new title or my series with.
Your mother, friend, librarian, aFacebook pal?
Remember to includeyour email -so I can contact you if you win.
One of you will win a set of the first two in the Cookbook Nook mysteries, plus some swag and a Savor the Mystery mug!
Here's a picture of the prize on Facebook.
The giveaway ends September 29. Click the picture for the link!
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| See all the books! 23 mystery titles! |
And here's a pic of the giveaway to someone who receives my newsletter.
See all the Halloween goodies?
Remember, my mailing list isn't just for prizes. It will
keep you up to date with all my releases.
The next in line after STIRRING THE PLOT:
Cheese Shop Mystery #6: AS GOUDA AS DEAD comes outFebruary 2015
Here's the link:MAILING LIST.
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