Chill and serve.
Hints: It was used with Henri’s Tas-tee dressing, but I can never find that, so I use herbs. I also don’t like mayonnaise, so I use it very sparingly. You might want to use more.
Rosemary-Lemon Chicken
3-4 chicken breasts, boneless (skin optional)
2 teaspoons minced garlic
4 tablespoons fresh lemon juice
1 Lemon, quartered (can use the one you juiced)
1 teaspoons fresh rosemary leaves, chopped
1/2 cup low-fat chicken broth
3 tablespoons extra virgin olive oil
Cooking spray
Rosemary sprigs, for garnish
Lemon slices, for garnish
In a gallon-sized storage bag, add chicken, lemon juice, rosemary, and garlic. Zip and toss well. Place in refrigerator for about 30 minutes to marinade. (Don’t do much longer or the poultry will dry out.)
Preheat oven to 400 degrees Fahrenheit (adjusting as necessary for altitudes) and lightly spray a baking sheet or large casserole dish.
Heat to medium-high a skillet with olive oil. Remove chicken breasts from marinade bag. Place the lemons, seasoning, and lemon juice in the sprayed baking dish. Add chicken broth.
Sear chicken in skillet two minutes on each side. Transfer chicken to baking dish.
Bake 20-30 minutes (20 for smaller breasts), basting chicken with baking pan juices every 5-10 minutes.
Garnish with fresh rosemary and lemon slices, if desired, and serve hot.
Amelia Foster’s Oatmeal-Raisin Cookies
2 cups quick-cooking rolled oats (not instant)
1-1⁄2 cups all-purpose flour
1 cup raisins
1 cup coarsely ground almonds
1-1⁄2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2-1⁄2 teaspoons real vanilla extract
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together the oats, flour, raisins, ground almonds, Chinese five-spice powder, cinnamon, baking powder, and salt.
In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth. Add eggs and vanilla to the butter mixture and beat well.
Add flour mixture to the butter mixture and beat until blended.
Drop by mounded tablespoonsful onto lightly greased cookie sheets, leaving about 1 1/2” gap between each mound of batter.
Bake at 350 degrees for 12-15 minutes or until done to your liking. Cool on wire racks.
Makes about 3 dozen cookies.
Kentucky Bourbon Fruitcake
Yield: three loaf-sized cakes
4 cups sifted all-purpose flour
1 teaspoon baking powder
1 tablespoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
6 large whole eggs
1/2 cup bourbon (for the cake batter)
4 cups pecan pieces, soaked in bourbon overnight
8 ounces Craisins (soaked in bourbon overnight; can substitute raisins)
1 pound candied cherries (I use 8 ounces each of the red and green)
8 ounces candied pineapple
1/2 cup orange marmalade (much tastier than citron)
A fifth (or more) of bourbon, for soaking
6 yards of cheesecloth (one package will work for three loaf-sized cakes—cut into three 2-yard strips)
The night before baking the cake (and even several days or a week before is okay), soak Craisins and pecans in bourbon. (A quart jar for the pecans and a pint for the Craisins will be perfect.) Cover and refrigerate until ready for them. They will plump up with the bourbon, so don’t overfill the jars.
Position top rack in the lower third of the oven and the lower rack at the very bottom, with enough room between the two to place a shallow pan of water. (The steam will help keep the cake moist while baking.)
Preheat oven to 325 degrees F.
Heavily butter three loaf pans. Set aside.
Sift flour, baking powder, and nutmeg into a medium bowl.
In a separate, large bowl, cream butter and sugar, beating with a mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, blending completely after each addition.
Drain the bourbon from the raisins and nuts and set aside 1/2 cup of bourbon for the batter. Pour the remaining liquid into a small bowl and add the strips of cheesecloth to soak up the bourbon. Set aside.
Add the flour mixture to the eggs in two additions, alternating with the 1/2 cup bourbon. Stir in pecans, marmalade, Craisins, pineapple, and cherries.
Place a shallow pan filled with water in the center of the lowest rack in the oven.
Transfer the batter to the prepared pans. The cake won’t rise much, so fill as high as you like or evenly spread the batter between the three pans.
Bake until a toothpick inserted into the center of the cake comes out clean—about 1-3/4 hours in my oven. Adjust for altitudes. If the top of the cake begins to brown substantially before the cake is done, cover loosely with aluminum foil.
Remove the cake from the oven and let cool 15-30 minutes on a wire rack. Run a knife down the sides of the pans to loosen the cakes. Turn them onto the rack to cool further.
When completely cool, wrap each section in a strip of bourbon-soaked cheesecloth (about two yards per cake). Slowly pour additional bourbon from the bottle over each cake until well soaked. Place cakes into an airtight, leak-free container and store out of direct sunlight in a cool location. (I use large Rubbermaid or Tupperware containers.)
Over the next several days, turn the cakes and add a little more bourbon, if needed. Usually, there’s enough on the bottom of the container when you flip them that it takes a while to evaporate all of it. Gravity will work at pulling the bourbon through the cakes, but in the beginning, you might need to add more but you don’t want them swimming in bourbon. If much has pooled on the bottom, pour it off and use it to add to the tops of the cakes. Most of the liquid should be soaked into the cakes within about three weeks if you keep flipping the cakes over.
When you don’t see any liquid dripping from the bottom of the container any longer, you can quit turning it. Allow a couple more weeks for the cakes to mellow before serving. (They will keep for months, even a year, if you keep them in an airtight container and out of the sun—and don’t eat too much.)
Pumpkin-Chess Pie
1 cup sugar
1 heaping tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons pumpkin
2 egg yolks
1-1/4 cups cream (can use Half & Half, or mix the two)
Pie crust for one-crust pie (Do NOT use deep-dish pie crust.)
Preheat oven to 350-375 degrees.
Mix dry ingredients together. Then, in a separate bowl, beat the egg yolks and pumpkin by hand. Mix both dry and wet ingredients together. Pour into pie shell.
Bake for 1 hour.
Note: Can double recipe and make two pies.
Jam Cake
1 cup butter
2 cups sugar
4 eggs
4-1/2 cups flour
1/4 cup cocoa
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/2 teaspoon nutmeg
2 cups buttermilk
2 teaspoons baking soda, dissolved in buttermilk
2 cups jam (I prefer blackberry, but you can use your favorite)
1 cup apple butter or applesauce (or half of each)
2 cups raisins (Optional)
1 cup black walnuts (chopped)—but you can substitute favorite nuts
; Preheat oven to 350 degrees.
Cream sugar and butter thoroughly. Add eggs and mix well. In a separate bowl, sift together flour, cocoa, and all spices. Add flour mixture alternately with buttermilk (remember to dissolve the baking soda in it first) to creamed mixture. Mix thoroughly. Next fold in jam, apple butter and/or applesauce, raisins (optional), and nuts. Mix well.
Cook in 9x13x2” pan (or four 8-inch cake pans) sprayed with cooking spray. Bake about an hour until a toothpick inserted in center comes out clean. (It may take a longer or shorter time depending on your oven, but when I made this, it took nearly 90 minutes for the center of the cake to be done.)
Remove from oven. You can frost and serve cake in the 9x13x2” pan, but if you used 8-inch cake pans, remove cakes from pan after about 10 minutes. When completely cool, ice with Never-Fail Caramel Icing.
NOTE: Also makes four layers, if you use 8-inch cake pans.)
Never-Fail Caramel Icing
1-1/2 cups brown sugar
1/3 cup cream (I use heavy whipping cream)
1/2 cup butter
1-1/2 cups sifted powdered sugar
Combine brown sugar, cream, and butter into heavy saucepan over medium heat. When mixture starts to boil around the edges of the pan, cook two minutes longer. Remove from heat. NOTE: If you over-boil it, the icing will turn hard, crumble, and be too hard to spread.
Add powdered sugar and beat.
Spread on Jam Cake.
Get your Signed Books & Kally Swag!
Want to own merchandise or personalized, signed paperback copies of Jesse’s Hideout (not pictured yet) and/or my erotic romance books? New Bluegrass Spirits series items will be coming in the next few months, but there’s already a line of t-shirts and other items connected to my Rescue Me Saga series and KallypsoCons. With each order, you’ll receive a bag filled with Kally’s latest free items, including a hand fan, ink pens, bookmarks, trading cards, and more. Kally ships internationally. To shop for these items and much more, go to kallypsomasters.com/kally_swag.
Bluegrass Spirits series
Kate’s Secret
(Second in the Bluegrass Spirits Contemporary Romance series)
Available Now for Preorder
Kate’s Secret
Single mother Kate Michaels wants nothing more than to continue providing a happy, stable life for her daughter, Chelsea. Then, after sixteen years, the return of her college sweetheart tilts Kate’s world on its axis. The thought of seeing Travis Cooper again sets her pulse racing—and not only because he reignites the flames that once burned too hot for them. What will happen when he discovers her carefully guarded secret?
A realistic dream involving a recently deceased Army buddy sends Travis on a journey back to Kentucky looking for answers that have gnawed at him since his sweetheart, Katie, sent him packing. The military-precise confrontation he’d planned evaporates as soon as he lays eyes on her. Will he find it in his heart to forgive and understand?
Can the spirits of his friend and her father right some wrongs and help Kate and Travis overcome the past, especially since the one truth that could make everything right is the same one that could destroy everything they hold dear?
The Rescue Me Saga
Masters at Arms & Nobody’s Angel (Combined Volume)
(First in the Rescue Me Saga Erotic Romance series—FREE in e-book format!)
Masters at Arms is an introduction to the Rescue Me Saga, which needs to be read first. The book begins the journey of three men, each on a quest for honor, acceptance, and to ease his unspoken pain. Their paths cross at one of the darkest points in their lives. As they try to come to terms with the aftermath of Iraq—forging an unbreakable bond—they band together to start their own BDSM club. But will they ever truly become masters of their own fates? Or would fate become master of them?
Nobody’s Angel: Marc D’Alessio might own a BDSM club with his fellow military veterans, Adam and Damián, but he keeps all women at a distance. However, when Marc rescues beautiful Angelina Giardano from a disastrous first BDSM experience at the club, an uncharacteristic attraction leaves him torn between his safe, but lonely world, and a possible future with his angel.
Angelina leaves BDSM behind, only to have her dreams plagued by the Italian angel who rescued her at the club. When she meets Marc at a bar in her hometown, she can’t shake the feeling she knows him—but has no idea why he reminds her of her angel.
Buy Masters at Arms & Nobody’s Angel at Kobo.
2. Nobody’s Hero
3. Nobody’s Perfect
4. Somebody’s Angel
5. Nobody’s Lost
6. Nobody’s Dream
The Rescue Me Saga Extras
1. Western Dreams
Roar
Haunted by a tragic accident that yanked his beloved wife from his side, Kristoffer Roar Larson has been going through the motions in life. But when he meets the dedicated surgeon and humanitarian, Pamela Jeffrey, he feels an undeniable connection to her, stirring feelings he’d buried long ago. After encountering her in a compromising position on a tour of a BDSM academy, he realizes there’s more to her than meets the eye. Fascinated by her assertive alpha personality, coupled with her desire to submit and serve, Pamela intrigues him.
As Pamela shines light once more into the dark corners of his life, Kristoffer finds himself struggling between remaining in his safe and lonely world or emotionally opening himself up to a vibrant woman, who asks for nothing more than he’s able to give. Guiding her in mind-training exercises to prepare her for some future Dom, Kristoffer finds his body awakening as well. Will Kristoffer be able to close the door to his past and open his heart to the ginger-haired sprite who makes him question everything he once believed?
SPECIAL NOTE: Roar is a standalone novel that has some familiar secondary characters from the Rescue Me Saga, but the main characters are new. You don’t have to read the series to fully enjoy this book.
Buy Roar at Kobo.
Jesse's Hideout (Bluegrass Spirits 1) Page 36