SEEING COLORS MYSTERIES
ELLA DANIELS COZY WITCH MYSTERIES
SWEET BEGINNINGS BOX SETS
SWEET ROMANCES by JENA WINTER
About the Author
J.A. Whiting lives with her family in New England. Whiting loves reading and writing mystery stories.
Visit me at:
www.jawhiting.com
www.bookbub.com/authors/j-a-whiting
www.amazon.com/author/jawhiting
www.facebook.com/jawhitingauthor
Some Recipes From The Sweet Cove Series
Frozen S’Mores
INGREDIENTS
16 graham crackers
1 box chocolate pudding
2 cups milk
1 cup marshmallow fluff
1 gallon vanilla ice cream, softened
DIRECTIONS
Line a 9x13" pan with parchment paper or plastic wrap; let the paper hang over the edges.
Line the bottom of the pan with 8 whole graham crackers.
Using a large mixing bowl, use a whisk to mix together pudding mix and milk until smooth; pour into the pan and spread evenly; freeze until the pudding is solid, about 25 minutes.
In a large bowl, fold the fluff into the softened ice cream until combined; spread the ice cream mixture over the frozen pudding.
Top the ice cream mixture with another layer of 8 graham crackers.
Freeze for about 2 hours.
Lift the s’mores out of the pan; slice into about 16 squares.
Oat and Cinnamon Pancakes
INGREDIENTS
1 cup whole wheat flour
½ cup old-fashioned oats
⅓ teaspoon salt
¾ teaspoon cinnamon
1 egg
1 cup milk
2 Tablespoons brown sugar
¼ cup plain Greek yogurt
1 teaspoon vanilla
DIRECTIONS
In a large bowl, combine flour, oats, salt, baking powder, and cinnamon.
In a separate bowl, whisk together egg, milk, brown sugar, yogurt, and vanilla until combined; add in the flour mixture and whisk until moist.
Heat a griddle or frying pan to medium; grease with butter or cooking spray.
Pour onto the pan or griddle about ¼ cup of batter for each pancake.
Cook for 2-3 minutes until bubbles show on the surface; flip over and cook for another 2-3 minutes.
Serve with syrup, honey, or fruit.
Strawberry Shortcake
INGREDIENTS FOR STRAWBERRIES AND WHIPPED CREAM
6 cups of quartered strawberries
1 cup granulated sugar, plus 2 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
INGREDIENTS FOR BISCUITS
3 cups all-purpose flour
¼ cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
¾ cup unsalted cold butter, cubed
1 cup buttermilk (if you don’t have buttermilk, you can add 2 teaspoons white vinegar or lemon juice to a measuring cup, then add whole milk to the 1 cup mark; stir and let sit for 2 minutes)
2 Tablespoons heavy cream (to brush the tops of the biscuits)
DIRECTIONS
In a large bowl, stir the strawberries and the ¼ cup granulated sugar together; cover and place in the refrigerator.
DIRECTIONS FOR BISCUITS
Preheat the oven to 425°F.
Add the cubed butter to mixture and cut into the dry mixture with a pastry cutter or two forks (can also pulse in a food processor) until coarse crumbs form.
Pour in the buttermilk; stir until just combined – the dough will be crumbly.
Turn the dough onto a work surface and form it into a ball with your hands; gently flatten to about ½ inch thick; cut into 3-inch circles; re-roll scraps and repeat until you have 12 biscuits.
Arrange biscuits very close together on a lined baking sheet – biscuits should be touching.
Brush tops of biscuits with heavy cream; sprinkle a little sugar on top.
Bake for 15 minutes or until tops are golden.
Let cool for 10 minutes.
DIRECTIONS FOR WHIPPED CREAM
Beat heavy cream, 2 Tablespoons sugar, and vanilla on medium-high speed until peaks form, about 3 minutes.
Slice the biscuits in half, line with strawberries and whipped cream; serve.
Chocolate Banana Muffins
INGREDIENTS
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup sugar
½ cup canola oil
1 egg
⅓ cup milk
1½ teaspoons vanilla extract
2 large bananas, very ripe, mashed
¾ cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat the oven to 350°F.
Line a muffin tin with paper liners.
In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In a different bowl, whisk together sugar, oil, egg, milk, and vanilla.
Stir into the flour mixture until just moistened.
Fold in mashed bananas and chocolate chips.
Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Mexican Street Corn Salad
INGREDIENTS
5 ears fresh corn (cut the corn off) or 4 cups frozen (no need to thaw) or canned corn
1 Tablespoon olive oil
½ red bell pepper chopped
½ small red onion, finely chopped
½ cup cilantro, chopped
1 jalapeno pepper, diced
½ avocado, chopped
4 Tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon black ground pepper
¼ teaspoon salt
2 Tablespoons sour cream or plain yogurt
2 Tablespoons mayonnaise
½ cup Cotija cheese (or can use feta)
DIRECTIONS
Cut corn off the cob – or use frozen or canned corn.
Heat olive oil in a skillet over high heat.
Add the corn; stir; cook for about 4-5 minutes (if using frozen corn, may take 2-3 extra minutes) or until the corn starts to char.
Transfer corn to a large bowl and allow to cool for a few minutes.
Add the remaining ingredients to the corn; stir until well-combined.
Adjust lime juice, salt, and pepper to taste.
Sprinkle a little extra cheese over the top and serve.