Holiday Recipe Week (Thursday)~ Featuring Author Patricia Paris

HAPPY HOLIDAY RECIPE WEEK!

(Thursday)

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipe is from author Patricia Paris.

God Bless!

T Denise Clary

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Author Patricia Paris

and her "MMMMM MMMMM GOOD COCONUT MACAROONS"

I'm a romance writer who lives in the Chesapeake Bay area of Maryland with my husband, John, and cat, Shiloh. In my spare time, I enjoy sailing, gardening, flexing my culinary muscle, and whenever possible, travelling with my family. I'm a true romantic at heart and believe everyone deserves a happy ending.

To visit my website go to this LINK, my blog at this LINK, and on Twitter at this LINK.

Patricia's Holiday Recipe

"MMMMM MMMMM Good Coconut Macaroons"

"MMMMM MMMMM Good Coconut Macaroons"
(Stock photo)

2/3 cup of flour

1/4 tsp. salt

1 1/3 cups of sweetened condensed milk

3 cups of shredded coconut

2 tsps. Pure vanilla extract (use the very best vanilla you can afford--it makes a difference!)

Optional: quality chocolate for dipping

**This recipe makes approx. 4 dozen cookies, depending on how big you like them!

Lightly grease two cookie sheets, or use parchment paper to line.

Preheat the over to 350 degrees.

Sift the flour and salt together into a bowl.

Stir the coconut into the flour/salt

Add the condensed milk and vanilla and gently stir, starting at the center and stirring up until you have a very thick batter.

Using a large tablespoon, place heaped tablespoons of batter onto the prepared baking sheets. Place batter heaps at least one inch apart to allow for some spreading.

Bake cookies for about 20 minutes, until the tops and edges begin to show some golden brown.

Remove cookies to a cooling rack and let cool completely.

If desired, melt chocolate in microwave or in a double boiler. Dip the tops of the macaroon in chocolate and let cool.

Optional: You may also add chocolate chips, chopped pecans, toffee chips, etc. to some of the batter if you want to mix it up.

These cookies will store well in a cool location for a couple weeks. They also freeze beautifully!

ENJOY!

Holiday Recipe Week (Thursday)~ Featuring Editor Melanie Saxton

HAPPY HOLIDAY RECIPE WEEK!

(Thursday)

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipe is from editor Melanie Saxton.

**Disclaimer** Melanie did not "edit" this blog post, so if you find any mistakes...well you know who is responsible, LOL!

God Bless!

T Denise Clary

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Editor Melanie Saxton

and her "Deviled Eggs"
-courtesy of Paula Deen-

Melanie Saxton loves working in the world of words and is a book editor, freelance writer, and contributing editor for six magazines. She is also an English and Special Education teacher. Raising her lovely daughter and half a dozen rescued animals rates among her favorite endeavors. Visit her at www.melaniesaxtononline.com.

Find Melanie on Facebook at this LINK. And on Twitter at this LINK.

Melanie's Holiday Recipe

"Deviled Eggs"

"Deviled Eggs"
(Stock photo)

"My very favorite recipe is so simple and can be used at every holiday event. I can't imagine kicking off any family gathering, especially Christmas, without it. We always begin with the cold hors d'oeuvre, deviled eggs, to complement our veggie platters. It wasn't until this year that I realized my recipe is nearly identical to Paula Deen's. So here's the version, courtesy of Paula Deen." -- Melanie Saxton    

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.   

               

ENJOY!