Saturday, September 24, 2011

Recipes To Die For Is Available Now!

by Lorraine Bartlett / L.L. Bartlett / Lorna Barrett
I've written a new book:  Recipes to Die For: A Victoria Square Cookbook!

This isn't another Victoria Square Mystery -- the second book in that series will be out in February (The Walled Flower).  Recipes To Die For is a companion piece.  It's 117 recipes from the owner and vendors of Artisans Alley and Victoria Square.

It's a cute little cookbook (especially the print version), that was a delight to write, especially since I was writing the third book in the mystery series at the same time (tentatively called ONE HOT MURDER).  What fun to figure out the backstory of all the important characters in the series.  (Also, when writing a cookbook, you don't have to worry about pacing, and adding clues, and a very big thing called PLOT.)

So, what's the book about?  Our own Ellery Adams read it and said:  "Katie Bonner and the rest of the locals from Victoria Square invite you into their kitchens to share tantalizing recipes and intimate stories about food, family, and life. So tie on your apron and sharpen your knives, because Recipes To Die For is chock full of culinary treasures such as Andy Rust's Cinnamon Rolls, Vance Ingram’s Barbequed Ribs, and Sweet Sue’s Toffee Squares. And you don't want to miss Aunt Lizzie’s Cream Scones. They're to die for!"

And Julie Hyzy said: "It doesn’t get any better than this! We already love Lorraine Bartlett’s books, but now, sharing recipes from her Artisan’s Alley series, she’s really outdone herself. These are wonderful, real, delicious recipes to enjoy while we read her fabulous stories. Well done!"

And to entice you just a little more, here's a sample recipe for Pumpkin Chiffon Pie:

Let’s face it, by the time you’ve made it through the appetizers, the turkey, stuffing, mashed potatoes and gravy, who has room for Thanksgiving dessert?  With this light and creamy pumpkin pie, you will.

2 ¾ cups cold milk
2 packages (1.5 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 prepared graham cracker crust (9 inches)
frozen whipped topping (thawed) optional
additional cinnamon for dusting (optional)

In a large mixing bowl, combine the milk and pudding mixes.  Beat for 1 minute (the mixture will thicken).  Add the pumpkin and spices; beat 1 minute longer.  Pour into the pie crust.  Cover and refrigerate for 2 hours or until firm.  If desired, garnish with whipped topping and sprinkle with cinnamon.

Recipes To Die For is out there just waiting for you to read it.  You can find it at the following websites: 

E Books: Kindle ~ Nook ~ Smashwords (for all e formats) ~
Print Edition:  My e Stor:e  ~ Amazon

I hope you'll give Recipes to Die For a try.  (Thank you!)


Rebecca said...

I just ordered it, and can't wait for it to arrive!

Anonymous said...

Thank you, Rebecca. Hope you enjoy it!

Vickie said...

Thank you for sharing one of the recipes from the book. This one looks like a punkin pie I could actually make and not have it go all Frankenstein on me.

I love you and I love collecting recipe books, so it's a win-win when I order it.

Nancy Jo said...

I'm going to have to order that book! The pumpkin pie looks scrumptious. I'm going to make it soon.

Aurian said...

Hi Deb, just got your newsletter about this book today. And you are talking about your own vegetable garden, the brussel sprouts are not doing well. Here in Holland, they are a true winter vegetable, they florish and taste better after the first frost / snow. So perhaps you planted them too early?