Today, we have novelist Ann Everett.  She has several very popular cozy mysteries out and now is working on a cookbook.  Now, before you ask, I’ll answer.  Yes, it is motivated by the novels and connected to them.  But, I’ll let Ann tell you.

First, thanks, Jim, for letting me whine blog about the cookbook I have in the works.

Since my first novel came out in 2011, I’ve planned to write a cookbook as a companion. My publisher, along with everyone else I told, thought I was a genius to come up with such a great marketing tool, a non-fiction book connected to my fiction series. It seemed like a good idea at the time. Now, not so much.

In LAID OUT AND CANDLE LIT and YOU’RE BUSTING MY NUPTIALS, Sweet Thangs Bakery, a local gathering place, is the location for many scenes. So, why not write a cookbook filled with . . . you got it… only sweet thangs!

Well, fast forward to the present and the book still isn’t done. But, I’m working on it.

The one thing I discovered is doing a non-fiction book is just as difficult as fiction. At least it has been for me and it’s the only experience I have so far in non-fiction. I never thought it would be so time-consuming.

My publisher has had the cover done for at least a year. And, I love it by the way.

 The work is tedious. Not just deciding on which recipes I want included, but each one has to be baked/prepared and photographed. Needless to say, I bake all those sweet thangs, and then eat them!

Last year while working on the book, I gained 15 pounds. After that, I took a break. Now that I’ve lost the extra weight, I’ve started on the book again.

 It’s a big job getting each recipe typed and formatted. Each page has at least two different fonts in three sizes. That alone drives me nuts, because I’m slow.

 Directions, ingredients, and sizes, must be correct, or the dish will be a big-fat failure…and I can’t have that. Sometimes it take a trip to the grocery store to make sure I have the ingredient ounces and measurements correct, if it’s been a while since I baked the item. Not only do I spend a lot of time organizing the book, but then there’s proof reading. For continuity, each set of directions should use either teaspoon spelled out, or tsp. abbreviated. Getting all those little details in order takes time.

The book will include cookies, cakes, pies/cobblers/puddings, candy, sweet breads, sweet salads, drinks…or in Texas we say dranks, along with a miscellaneous section. At completion, the book should have between 100-150 recipes with pictures for each one. Most are dishes my sister and I have prepared for years, but some are original.

Since we live in an area where fresh peaches are plentiful, I include recipes for peach jam and peach cake. We grow blackberries at our house, so there are quite a number of recipes where I incorporate them.

I have been busy with other projects.  I finished the final installment of my Tizzy/Ridge trilogy, and I’m re-writing a romance novel I wrote many years ago (this is the third re-write.) Both of those are currently being considered by agents. I expect their rejections soon!! AND, I’ve started a new romance story. However, top priority is the cookbook. I just have to knuckle down, buckle down, and do it, do it, do it!!

Here’s a recipe from the book. I love these little individual cakes. The fruit, of course, can be blackberries or peaches, as well as strawberries. These make great desserts for an afternoon tea since they are already made into individual servings. Enjoy!

 Honey Shortcakes and Strawberries

 Ingredients

2 eggs

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/4 cup honey

1/2 cup milk

2 tablespoons butter

2 tablespoons honey

1 teaspoon finely shredded lime peel

1 tablespoon lime juice

3 cups fresh fruit, such as small whole strawberries, or peeled, sliced, and/or chopped mangoes, kiwi fruit, pineapple, or bananas

Sweetened whipped cream (optional)

Directions

Allow eggs to stand at room temperature for 30 minutes.

Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside.

In a small bowl stir together flour, baking powder, and salt; set aside.

 Preheat oven to 350 degree F.

In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.

Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy.

Beat in the 1/4 cup honey.

Add the flour mixture; beat on low to medium speed just until combined.

 In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined.

Pour batter into the prepared pans or cups.

 Bake for 15 to 20 minutes or until tops spring back when lightly touched.

Cool cakes in pans or cups on a wire rack for 10 minutes.

Remove from pans and cool completely on wire rack.

 Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit.

To serve spoon fruit mixture over cakes. Top with a dollop of whipped cream, if desired.

Makes 6 servings.

JIM:  Thanks, Ann.  Right now, I’ve got to run and try out that recipe.  It sounds fantastic.  I’m off to the kitchen.  For the rest of you, here are some links you might want to check out – and leave Ann a comment if you have time before trying out this recipe

.Ann’s Author page at Amazon is at:  http://amzn.to/1aAHere 

 Visit her web site at:  http://www.anneverett.com