Saturday, November 4, at 7 PM
Book release party for
Nearlyweds
Park Wines
76 N. Old Litchfield Road
Litchfield Park, AZ 85340
For directions and more info, please go to
www.parkwines.com.
Come one, come all--there will be cake, wine, and party favors!
Thursday,
November 16 at 7 PM
Beth signs "Nearlyweds" and "Fashionably Late"
The Poisoned Pen
4014 N Goldwater Blvd. Suite 101
Scottsdale, AZ 85251
Phone: (480) 947-2974
website:
www.poisonedpen.com
Friday, December 1 at 7 PM
Book signing
Barnes & Noble at Chandler Fashion Mall
3111 W. Chandler Blvd.
Chandler, AZ 8526
phone: (480) 792-1854
website:
http://tinyurl.com/yle4ae
November, 16,
2006
Television
appearance on
Arizona Midday:
Here are the
recipes for the scrumptious holiday cookies I made:
KARIN’S CANDY CANE COOKIES (courtesy of Karin McMillan)
1cp. shortening or 1/2 cp. butter
1 egg
1 tsp. vanilla
1 1/2 tsp. almond extract
1 cp. sifted powdered sugar
1 tsp. salt
2 1/2 cp. flour
red food coloring
Mix all ingredients together. Divide dough in half. Add red
food coloring (approx. 1/2 tsp.) to one half of dough. Make
small balls of dough approx. the size of a teaspoon from each
color. Roll out each ball to a length approx. 5". Press white
and red lengths together. Twist and bend to form candy cane
shape. Bake at 375 degrees on ungreased cookie sheet for 9
minutes. Bake until set but not brown.
SPRITZ (source: Betty Crocker's New Picture Cook Book)
1 cp. soft butter
2/3 cp. sugar
3 egg yolks
1 tsp. almond extract
2 1/2 cp. sifted flour
Heat oven to 400 degrees. Mix butter, sugar, egg yolks, and
almond thoroughly. Work in flour. Using one-fourth at a time,
force dough through cookie press onto ungreased baking sheet
in desired shapes. Bake until set but not brown approx. 7 to
10 minutes. Makes about 6 dozen.
*Food coloring can be added to the dough and/or colored sugar
can be sprinkled on immediately after removal from the oven
for holiday effect.
FUDGE ECSTASIES (source: Better Homes and Gardens Cookies for
Christmas)
1(12-oz) package (2 cups) semisweet chocolate chips
2 squares (2 oz) unsweetened chocolate
2 tablespoons butter
1/4 cup cake flour
1/4 teaspoon baking powder
Dash salt
2 eggs
2/3 cups sugar
1 teaspoon vanilla
1 cup chopped nuts
In a heavy saucepan, heat 1 cup of the chocolate chips,
unsweetened
chocolate and butter until melted, stirring constantly.
Transfer to a large
mixer bowl to cool. Stir together flour, baking powder and
salt.
Add eggs, sugar and vanilla to chocolate mixture and beat
well. Add
flour mixture and beat until well-mixed. Stir in remaining
chocolate pieces
and nuts.
Drop by heaping teaspoons full onto a lightly greased cookie
sheet.Bake at 350 degrees for 8 to 10 minutes or until edges are
firm and
surface is dull and cracked. Cool on cookie sheet for 1
minute, remove
and cool thoroughly.
MORAVIAN CINNAMON TARTS (Source: The Great Big Cookie Book by Hilaire Walden)
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
large pinch of salt
scant 2/3 cup sugar
1 egg, beaten
1 cup cake flour
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 egg white, lightly beaten
35 pecan halves
Cream the butter, vanilla extract, salt and 1/2 cup of the
sugar until
light and fluffy. Gradually add the egg, beating constantly.
Sift together the flour, baking soda and 1/2 teaspoon of the
cinnamon
and stir a little at a time into the butter mixture. Form the
mixture into a
dough, cover, and chill overnight. Remove from the
refrigerator 30
minutes before using.
Preheat the oven to 350 degrees. Lightly grease a baking
sheet. Roll
out the dough until it is about 1/8 inch thick. Cut into
rounds or other shapes
with a cutter.
Place the rounds on the prepared baking sheet and brush the
tops with
the egg white. Mix the remaining ground cinnamon with the
remaining
sugar. Sprinkle over the rounds and press a pecan half into
each center.
Bake for 8-10 minutes, until golden brown.
COCONUT MACAROONS (Source: The Fannie Farmer Baking Book by
Marion Cunningham)
2 egg whites
1/3 cup sugar
2 tablespoons flour
pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened shredded coconut
Preheat the oven to 350 degrees and grease some cookie sheets.
Beat the egg whites until they stand in stiff peaks, then
continue beating as you
add the sugar gradually (the sugar will not dissolve
completely). Beat in the flour,
salt and vanilla and coconut extracts. Stir in the coconut.
Drop mounds of the
mixture from a teaspoon onto the prepared cookie sheets, and
bake for about
15 minutes. Remove from the oven and let the cookies cool on
the sheets.
