The Dixie Virgin Chronicles: Clementine
The Dixie Virgin Chronicles: Joanna
The Dixie Virgin Chronicles: Catherine
Sunday Cove Series
Naughty and Nice
Birds of a Feather
Disturbing the Peace
….5 more to come
Romantic Suspense
Witch Dance
From A Distance
Boxed Sets
Donovans of the Delta
Forever Friends, Finally Brides
Finding Mr. Perfect
Finding Paradise
Time’s Embrace
Warrior’s Embrace
When I Found You
Southern Cousins Mysteries
Elvis and the Dearly Departed, 2008
Elvis and the Grateful Dead, 2009
Elvis and the Memphis Mambo Murders, 2010
Elvis and the Tropical Double Trouble, 2011
Elvis and the Blue Christmas Corpse, 2012
Jack Loves Callie Tender (series prequel and companion guide), 2013
Elvis and the Bridegroom Stiffs, 2014
Elvis and the Deadly Love Letters, a short story, 2014
Elvis and the Buried Brides, 2014, 2015
Women’s Fiction/Literary Fiction
Stars to Lead Me Home: Love and Marriage, June, 2015
Her Secret Hero, March, 2014
The Language of Silence (Gallery, Simon & Schuster), July 30, 2014
The Tender Mercy of Roses (Gallery, Simon & Schuster), written as Anna Michaels
The Sweetest Hallelujah (MIRA), written as Elaine Hussey, July 30, 2013
The Oleander Sisters (MIRA), written as Elaine Hussey, July 30, 2014
Bonus Section
Holiday Recipes from Clara’s Café
BUTTERSCOTCH CREAM PIE
4 T. flour
2 T. butter
1 cup brown sugar
3 egg yolks, well beaten
¾ c. Pet milk, diluted with 1 ¼ c. water
1 t. vanilla
Mix above ingredients in top of double boiler, stirring occasionally, until thick, then add vanilla. Put in a pie shell already baked till just before it turns light gold. Top with meringue (recipe below) and bake in preheated oven at 350 degrees till meringue is golden. Refrigerate.
MERINGUE
Beat 3 egg whites and 6 T. sugar till stiff.
HAPPY HOLIDAY KISS KISS EGGNOG
6 eggs
¾ cup of sugar
1 pint of whipping cream
1 pint of bourbon
1 jigger of rum
Beat yolks separately with ¼ cup of sugar. Beat whites with ½ cup of sugar. Whip cream. Fold whites and cream into egg yolks. Add bourbon. Last, pour in rum, stirring constantly. Pour into two festive pitchers. Top with dash of nutmeg and chill until ready to serve. Pour in punch cups or mugs. Stir with a cinnamon stick. (Option: a teaspoon of vanilla ice cream added is so creamy and tasty.) Serves 8 – 10, but it all depends on the size of the cup. When in doubt, put in a beautiful punch bowl.
HERSHEY BAR PIE
6 chocolate almond bars
18 marshmallows
2/3 cup of milk
1/2 pint of cream
Put in double boiler and dissolve thoroughly. Cool well. Whip cream and fold in. Put in a large graham cracker pie crust (recipe below). Refrigerate overnight or at least 8 hours before serving.
1 ½ cups of graham cracker crumbs
2 T. sugar
1 stick of butter, melted
Press into the side of a pie pan. Cook crust at 350 degrees approximately 15 minutes. Cool before adding pie filling.
GUM DROP SQUARES
1 1/8 c. brown sugar
2 eggs
1 c. self-rising flour
½ c. nuts (pecans or walnuts), chopped
1 t. vanilla
pinch of salt
½ lb. of orange gum drops
Slice and chop fine the orange gum drops. Drop pieces into flour and toss. Cream eggs and sugar, vanilla and salt. Add flour, gum drops and nuts. Mix well. Bake in 8x8x2 pan, well greased and floured. Bake at 300 degrees for thirty minutes. Cut into squares while hot. Dust with powdered sugar.
This next recipe is original with the author and one of her favorite comfort drinks after a day of writing.
Mayan Hot Chocolate
3 squares of Ghiradelli Intense Dark 60% Cacao (Evening Dream, All Natural)
1 T. water
1 1/2 packets of Splenda or to taste
¾ cup of 2% milk
Dash each of cinnamon and red pepper or to taste
In a small heavy bottomed pan over a simmer burner or in a double boiler, melt the chocolate squares in 1 T. of water. Stir constantly. Do not let the chocolate come to a boil. Remove from heat and stir in Splenda, cinnamon and red pepper. Return to very low heat and slowly pour in the milk, stirring constantly. Heat till warm but DO NOT let the chocolate milk reach boiling. Boiling spoils the flavor.
“Pour into a mug then curl up in a rocking chair in front of a fire with your favorite book. You’ll want to keep a spoon handy while you drink, because the bottom of the mug is likely to have a lovely chunk of thick, melted chocolate.” Peggy
PUMPKIN PECAN PIE
Pumpkin layer:
1 cup of Libby’s 100% pure pumpkin
1/3 c. sugar
1 egg, beaten
1 t. pumpkin pie spice
Combine pumpkin, sugar, egg and pie spice. Spread over bottom of a baked pie crust.
Pecan layer:
2/3 c. light corn syrup
½ c. sugar
2 eggs, beaten
3 T. melted butter
½ t. vanilla
1 c. pecan pieces
Combine corn syrup, sugar, eggs, butter and vanilla. Stir in the nuts. Spoon over pumpkin layer. Bake in preheated 350 degree oven for 50 minutes or until a knife inserted in the center comes out clean.
Note: You can add cinnamon and cloves to taste to this recipe.
CHOCOLATE CHIP BUNDT CAKE
2/3 c. chopped pecans
¼ c. butter, softened
2 T. granulated sugar
2 ¾ c. all-purpose flour
1 t. salt.
1 t. baking soda
1 c. butter, softened
1 c. packed brown sugar
½ c. granulated sugar
1 T. vanilla extract
4 large eggs
1 c. buttermilk
1 12 oz. bag of semisweet chocolate mini-morsels
Garnish with whipped cream and cherries
Preheat oven to 350 degrees. Stir together first three ingredients in a small bowl using a fork. Sprinkle in a greased and floured 12-c. Bundt pan. Whisk together flour, baking soda and salt. Set aside.
Beat 1 c. butter, 1 c. brown sugar, ½ c. granulated sugar and vanilla at medium speed with a heavy-duty electric stand mixer for 3 to 5 minutes or until fluffy. Add eggs, one at a time, beating until just blended.
Add flour mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. Mixture will be thick. Spoon batter into prepared pan and bake at 350 for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool pan on a wire for 10 minutes. Remove cake from pan and let cool on wire rack for approximately one hour before serving.