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February 2021 Monthly Letter

Dear Friends,

I hope this finds you and your loved ones safe and well.  It’s hard to imagine that we are almost a year into this pandemic.  I know people are climbing the walls.  I am grateful I have a large enough house that if I had to spend time with other people I could easily hide.  I count my blessings each and every day.  I saw a very funny cartoon with a woman saying, “We’ve child-proofed the house.  But they keep getting in!”   Humor, folks.  We’ve got to cling to it.  Imagine, Spring is only 6 ½ weeks away.  With some luck we’ll be on the other side of this crazy time in history and on to a new season of good health and hope.

Lots of things happening this month.  We have Ground Hog Day.  Funny thing, it seems like every day has been Ground Hog Day for the past 10 months! See, humor.  I’m squeezing as much of it out of me as I can.  Here’s an idea:  Send me your favorite jokes!  If they make me laugh I’ll share them.

Keep thinking happy thoughts.

My personal animal farm is doing well.  Still can’t believe I’m a cat owner.  Not one, but three.  The first one who came along is Winny.  The skinny cat kept showing up on my porch.  I felt sorry for the poor thing so I put out some food.  Hello?  Did anyone ever tell you that if you put food out, they will come?  Just like the movie Field of Dreams, “If you build it they will come.”  Same thing goes for animals. Build them outdoor dining and you have a pet.  Here’s the funny thing about Winny.  When I finally got the critter into the house and went to the vet, much to my surprise Winny was really a Winston.  Yep.  She was really a he. Like I said, I’ve never been a cat person.  Who knew?  Now we have Miz Boo and her mama, Tessie too.

Besides Ground Hog Day we also have Valentine’s Day.  I have mixed feelings. As a writer of romance novels I am sometimes ambivalent about it.  I know that sounds contrary but the reason I write those types of novels is because it’s the kind of romantic experience we wish we can have.  And who says we can’t?  If no one buys you candy this year buy some for yourself.  Or buy yourself a new purse.  Something to treat yourself.  We shouldn’t have to wait for other people to do something nice for us. I am sure most of you have had your hands full this past year.  A little retail therapy works wonders.  Even if it’s just a new lipstick.

This month’s contest is a signed edition of my next hardcover No Way Out coming in April.  I’m thrilled to announce that it’s going to be in promotion at Target for Mother’s Day.   That’s all I’ve got for now.  Be well.  Be safe.  Be kind.

All the best,

Fern

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February 2021 Recipes

FRITATTA
This is great for a Sunday brunch or a quick dinner.
Need ovenproof frying pan.
Ingredients
2-3 tablespoons extra virgin olive oil
1 small yellow onion
1 can potatoes or 1 cup [blanched] sliced fresh potatoes
1 package of frozen artichoke hearts –[thawed] You can use asparagus if you prefer
½ cup sun dried tomatoes – sliced
3-4 tablespoons fresh basil leaves shredded/chopped
¼ cup grated parmesan or romano cheese
4-containers of Eggbeaters [or 6-8 eggs scrambled]
1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Instructions
Pre-heat oven to 350.
Saute’ onions and potatoes in olive oil until soft
Add artichokes and sun dried tomatoes and sauté until ingredients are mixed
Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
Once set, place frying pan in oven and bake for 20 minutes.
Sprinkle shredded cheese and bake additional 5 minutes.
Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil

STEAK PIZZAIOLA – can serve up to 6 people
This is one way to make your beef go a little further—especially if you add the potatoes— with a crusty loaf of Italian bread [great for dunking]

Ingredients
1 ½ – 2 lb. skirt steak or top sirloin
¼ cup flour/corn meal flour for dredging
2-3 cloves garlic – chopped
1 large onion – sliced thin
1 large red pepper – sliced thin
1 large yellow or orange pepper – sliced thin
[Note: I don’t use green bell peppers. Too hard to digest]
1/3 cup fresh chopped parsley
1 ¼ tablespoons oregano
1 teaspoon basil
¼ – ½ cup grated parmesan or Romano cheese [according to taste
½ – ¾ cup red wine
1 [12 oz.] can crushed tomatoes
3 cups of sliced potatoes [optional]

Directions
Dredge meat in flour and brown on both sides in frying pan with a little olive oil. 3-4 minutes per side.
Remove after browning.
Sauté’ garlic/onion/red pepper in pan
Add 1/2 cup of red wine to the pan and let cook down for 2-3 minutes.
Add crushed tomatoes, oregano, parsley, basil, cook until combined – 4-5 minutes.
Add meat making sure it’s covered/smothered in mixture.
Spread parmesan cheese on top.
Cover and cook 15 minutes. [You can add a can of potatoes if you want at this point]
Turn meat and cook additional 15-20 minutes, until cooked to desired temp.

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January 2021 Monthly Letter

Dear Friends,

Let me start with wishing everyone a happy, healthy, stress-less 2021. If you feel like you’ve been living in the spin-cycle of the washing machine, you are not alone. 2020 was a year where you wanted to hide under the bed as we were bombarded with bad news on a daily basis. So, for this new year’s resolution let’s “resolve” to be strong, and kind. I know it’s hard to be pleasant when your life is in chaos, but remember you are not alone. We are all going through this together, even if we are apart. Hang in there. I truly believe better days are ahead.

I want to thank all of my fans for supporting my books and watching the Hallmark movie this past year. The comments I received about my Christmas decorations were some of my best gifts. I am grateful that I can bring a bit of escapism, romance and a little adventure into your lives. Speaking of an adventure, my new feline family has given me lots of laughs and love. I had no idea cats could be so affectionate and playful. Yes, they play with everything. And I mean everything. It was quite the challenge keeping them out of the Christmas trees! I wonder what they’ll try to conquer this month!

On the book front, Bitter Pill has landed in the stores with a spectacular package. This is #32 in the Sisterhood series but if you haven’t read any of the previous novels do not be dismayed. You can pick this up and get a lot of background throughout the story. All you need to know is that it’s a tight, talented group of women with one agenda: getting justice when the system has failed. From Aspen, to Sag Harbor, to London, the sisters track down a few wicked, greedy doctors who prey on rich widows. There are lots of shenanigans on both sides making it a thriller across America and the Big Pond. I’m not going to give away any more of the story, but trust me, it’s a satisfying read. At least that’s what the early reviews say!

Most of us will be dealing with winter weather so I am going to leave you with a few recipes for comfort food. Please be safe, and let’s look forward to a year of God’s good grace.

All the best,
Fern

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January 2021 Recipes

Pasta Fagiole (pronounced pasta fa-zool) an Italian staple:
Serves 6
1 box (1 lb.) of mezzi rigatoni (that’s small rigatoni) or small shells. Cook as directed on package when it’s time – usually 12 minutes
2 (8 oz.) cans of cannellini beans – drained and rinsed (if you want to use dry beans, soak them overnight)
1 (16 oz.) can crushed tomatoes-do not drain
(3-4) cloves of garlic
(1) teaspoons dry oregano
(1) Tablespoon chopped fresh parsley (preferably Italian) or (1) teaspoon dried
(1) Tablespoon chopped fresh basil 0r (1) teaspoon dried
(2½) Cups grated Parmesan or Romano cheese (save ½ cup to sprinkle when serving)
Crushed red pepper to your taste (I like it hot!)
(2) Tablespoons olive oil

Sauté garlic in olive oil until soft. Don’t let it burn. You can remove it once the aroma is infused into the oil.
Add tomatoes, oregano, parsley, basil, and (1) cup of the grated cheese
(If you want to add a dash of red wine that’s fine too!)
Let simmer for 30 minutes then add the beans.

In a large pot boil the macaroni until it is almost done (al dente). Don’t worry it will soften more after you add it to the beans and tomatoes.

Once cooked, drain the pasta and add to the beans and tomato mixture, add (1) cup of cheese. Simmer for another 15 minutes.

Sprinkle remaining cheese (and crushed pepper). Serve with crusty Italian bread.
This freezes well too.

Balsamic Chicken Stew
1 lb. of chicken (boned and cut into 2 inch pieces)
(3) tablespoons olive oil
(1) teaspoon salt
(1/2) teaspoon fresh pepper
(3) celery stalks, cut into 1 inch pieces
(4) carrots, peeled and cut into 1 inch pieces or a small bag of baby carrots
(2) shallots
(3) cups of cut up potatoes
(1) cup vegetable stock or chicken stock
1/2 cup of balsamic vinegar
(2) tablespoons dried tarragon
Serve with egg noodles

Salt and sauté chicken until brown. Do not overcook. Set aside.
Sauté shallots, celery, carrots, and potatoes until brown
Add stock, vinegar, tarragon to vegetables, then add the chicken
Cook in a crockpot or stovetop for 2 hours. Season to taste.

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December 2020 Monthly Letter

Dear Reader,

2020 sure has been one heck of a ride.  As we approach the holidays many of us will add more loops and dips to this rollercoaster of a year.  From trying to figure out where to go, who to visit, and what to buy, the stress can be overwhelming.  You made it this far.  You got through Thanksgiving.  A few more weeks and we’ll be on to a New Year.  I, for one, will be glad to see 2020 fading into the distance of my rear view mirror.  But please continue to keep safety in mind.    Wearing a mask.  No fun.  Being separated from family.  No fun. Well, maybe for some. Everyone has one crazy relative.  Just think, you won’t have to spend it with them this year!  Yes, the holidays can throw you for a loop.  Keep your balance.

As I mentioned in last month’s letter,  if you’re on edge try to downshift your anxiety. If nothing else COVID19 has forced us to re-evaluate our priorities.  Make them count.  Nothing is more important than good health and a good frame of mind.  They go hand in hand.  So if anyone tries to rattle your cage shrug it off if you can.  We’re all trying to make it through this cluster-challenge intact.

For those of you who have been following me, you know I go all out for Christmas decorations.  Check out the photos of my house and all the sparkle, shimmer, glitter, ornaments, foliage, swags and bows. Martha Stewart would have a seizure if she came to my house!

Once again I must mention my cats.  They are little maniacs.  They think I had the house decorated just for them and it’s their own personal amusement park!  They are having lots of fun wrecking the place.

Speaking of fun we have the Hallmark Movie coming on December 13th at 10:00PM Eastern Time.   The new title is Unlocking Christmas starring Taylor Cole and Steve Lund.   Here is a link to see some of the photos of the shoot.

https://www.hallmarkmoviesandmysteries.com/unlocking-christmas

We should have a link to the actual commercial in a few days so stop back to check it out.

So remember my friends, think good thoughts, keep calm, and carry on.  Be safe, be sane, and enjoy this unusual season.   Let’s all bounce forward with a renewed spirit and better days ahead.   Cheers!

Don’t forget to enter the contest to win a copy of the next Sisterhood Novel, Bitter Pill.

All the best,
Fern

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December 2020 Recipes

Fresh Apple Cake, courtesy of Deb Yarmula

Ingredients:

You will need (3) large mixing bowls, Bundt pan, shallow baking pan
1 cup chopped walnuts
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp ground cinnamon
3 ½ cups chopped Granny Smith apples – cored and peeled
2 cups granulated sugar
1 cup vegetable oil
3 large eggs

Preheat oven to 325.  Coat 10 inch Bundt pan with non-stick spray and lightly floured.
Spread walnuts in a separate pan and toast for about 7 minutes until golden.  Cool completely.
In large bowl whisk flour, baking soda, and salt.
In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula.  Beat one minute longer of until well combined.
Fold in apple mixture from bowl 2.
Once all ingredients are folded together spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
Bake 1 ½ hours or until inserted toothpick comes out clean.
Cool on rack.  Serve with a big helping of ice cream.

Christmas Eve Dinner Italian Style
Eggplant Stacks

(2) large eggplants, skinned and sliced ¼ inch thick
(3) cups Italian flavored breadcrumbs
(2) eggs beaten
(1/4) cup milk
(2) cups Parmesan cheese
(4) tablespoons chopped parsley
(2) teaspoons dry oregano
(2) cups Ricotta Cheese
(8) oz. tomato sauce – Prego or other brand
(2) cups shredded mozzarella
(1) cup olive oil

Mix eggs and milk in a bowl.
Mix breadcrumbs,  and half the Parmesan cheese, parsley, and oregano in a different bowl.
Heat olive oil to medium.
Dip eggplant in egg batter and dredge through breadcrumb mixture.
Place eggplant in frying pan and brown on both sides.
Place on paper towels.
Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together.
Let the eggplant cool.
Begin stacking.
1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
Repeat until you have 3-4 slices of eggplant per stack.
Once assembled, bake in 350 degree oven for 15-20 minutes until cheese melts.

Shrimp Scampi

1-2 lbs. JUMBO shrimp/shelled and deveined (leave tail on or off)
2 Tbs. Olive Oil
4 tbs. butter
4-5 cloves garlic minced
¼ cup dry white wine or vegetable stock
2 tbs. lemon juice
¼ cup chopped parsley
Crushed red pepper if desired

Heat olive oil and ½ of the butter.  Saute’ garlic 2 minutes
Add shrimp and saute on one side for 2 minutes
Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes
Shrimp should be pink.
Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper)
Remove pan from heat.
Can be served over linguini or rice if desired

Stuffed Flounder with or without crabmeat

1 Piece of founder per person (using 6 pieces for recipe)
1 cup chopped crab meat (optional)
2 tablespoons butter
1/4 cup olive oil
4 lemons for garnish – cut into equal pieces
Zest and juice of (1) lemon
2 cups breadcrumbs Italian flavored breadcrumbs
1/2 cup finely grated parmesian cheese
¼ cup finely chopped parsley
4-5 cloves finely chopped garlic
¼ teaspoon oregano

Rinse flounder and pat dry.
Heat oven to 325 degrees.
Heat butter and ½ olive oil in sauce pan, add garlic and saute’ for 1-2 minutes.
Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and saute until blended and if adding crabmeat until cooked.

Place 2-3 tablespoons of mixture and spread in middle of flounder.  Roll flounder and hold together with toothpick.
Mix lemon zest and lemon juice together and pour over flounder.
Bake 15-20 minutes until fish turns white.
Once removed from oven top fish with any remaining stuffing.
Squeeze lemons over fish.

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November 2020 Monthly Letter

Dear Reader,

Thank you for visiting my website.  It’s mind boggling that we are now in the month of November.  Even though this year flew by it seems like an eternity of COVID19.  I hope you and your families are safe and healthy.

Looks like we’re in for an unusual holiday season this year.  As challenging as some of it can be, we need to stay strong and make the best of what we have.   I was happy to see people still got dressed for Halloween and shared photos and videos with each other.  I was also delighted to see that some families created a Halloween Hunt, hiding plastic pumpkins with candy around the house and the yard.  Gotta give kids something to do when they’re hyped up on sugar!

Now we have Thanksgiving to think about.   Another conundrum.  Who to visit or who to invite? Maybe it’s time to pull out the old TV trays, heat up a few TV dinners, and watch your family’s favorite movies.  I know that would take a load off many of you juggling family, work, dinner.  Or have a small group and ask everyone to bring a covered dish.  Less work for everyone.  I remember way back when people would host covered dish dinners.  There were a lot of green beans and Campbell’s mushroom soup casseroles—don’t forget the onions on the top from the Lipton onion soup box!

My advice, give yourself a break.  There’s already enough stress to go around the world a few times.  And Christmas is right around the corner.  Maybe this tumultuous year has taught us to appreciate the simple things.  Family.  Friends.  Loved Ones.  And of course, our fur-babies.  Never in a million years did I think I would be a cat owner, no less a cat lover.  People, I have to tell you, cats are smart, loving, and loyal.  I am enjoying watching them grow, play, and entertain me.

On to all thing’s books.  As many of you know The Brightest Star is out now in hardcover.  Holly and Ivy is in trade paperback, Spirit of the Season in paperback, and Mistletoe Magic will be coming around again next month.   For you Sisterhood fans, Truth and Justice is still sitting on the New York Times Best Seller List!  Woo-hoo!  Don’t forget to tune in to Hallmark on December 13th for their adaptation of A Christmas Homecoming, working title is The Key to Christmas starring Taylor Cole and Steve Lund.

Now on to another favorite topic, food.  For those of you who are baking—and from  what I hear it’s a lot of you—here is a fantastic apple pie recipe courtesy of Patricia Dorph:

 Apple Pie

Pastry  for two 9 inch  pastry pans:

  • 2 cups flour
  • 1/2 tsp. salt
  • 2/3 cups butter
  • 2-3 tbs. cold water
  • Sift flour and salt together
  • Add butter and cut it through with pastry blender until mixture is in pieces , pea size
  • Add cold water a few drops at time until moistened enough to hold together in a ball
  • Wrap in plastic and chill in frig. for 15-30 mins.
  • Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

  • 5 cups , cored ,peeled and thinly sliced Granny Green and Mackintosh
  • Mix together and add to apples
  • 3/4 cups brown sugar
  • 2 tbs. flour
  • 1 tsp. cinnamon
  • 1/4 tsp allspice
  • 1/4 ts. nutmeg
  • 2 tbs. butter
  • Place into pie pan
  • Roll out top dough for crust and place on top
  • Make 4 slashes in top crust

Bake  450 degrees  for 15 mins. Turn heat down o 350 degrees  and bake for 20 to 35 mins. Remove when golden brown

Serve with whipped cream or ice cream . Enjoy

If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.

Pumpkin Pie

Pastry  for two 9 inch  pastry pans:

  • 2 cups flour
  • 1/2 tsp. salt
  • 2/3 cups butter
  • 2-3 tbs. cold water
  • Sift flour and salt together
  • Add butter and cut it through with pastry blender until mixture is in pieces , pea size
  • Add cold water a few drops at time until moistened enough to hold together in a ball
  • Wrap in plastic and chill in frig. for 15-30 mins.
  • Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

  • 2 Large eggs, beaten
  • ¾ Cup brown sugar (may also use white sugar)
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon clove
  • 15 Oz can pumpkin puree
  • 1 12oz can evaporated milk
  • In a medium bowl combine ingredients in order listed above.
  • Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
  • Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
  • Cool 2 hrs and serve or refrigerate.

Both are absolutely delicious and I want to thank Heidi and Patty for sharing their family recipes with us.   If you’d like to share one of yours please go to my Facebook page.

That’s all I have for now.  Remember, be good to each other and good to yourself.

Stay well, stay healthy and stay strong!
All the best,
Fern

P.S. This month’s contest is for a signed copy of one of my favorite books!

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November 2020 Recipes

For those of you who are baking—and from  what I hear it’s a lot of you—here is a fantastic apple pie recipe courtesy of Patricia Dorph:

 Apple Pie

Pastry  for two 9 inch  pastry pans:

  • 2 cups flour
  • 1/2 tsp. salt
  • 2/3 cups butter
  • 2-3 tbs. cold water
  • Sift flour and salt together
  • Add butter and cut it through with pastry blender until mixture is in pieces , pea size
  • Add cold water a few drops at time until moistened enough to hold together in a ball
  • Wrap in plastic and chill in frig. for 15-30 mins.
  • Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

  • 5 cups , cored ,peeled and thinly sliced Granny Green and Mackintosh
  • Mix together and add to apples
  • 3/4 cups brown sugar
  • 2 tbs. flour
  • 1 tsp. cinnamon
  • 1/4 tsp allspice
  • 1/4 ts. nutmeg
  • 2 tbs. butter
  • Place into pie pan
  • Roll out top dough for crust and place on top
  • Make 4 slashes in top crust

Bake  450 degrees  for 15 mins. Turn heat down o 350 degrees  and bake for 20 to 35 mins. Remove when golden brown

Serve with whipped cream or ice cream . Enjoy

If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.

Pumpkin Pie

Pastry  for two 9 inch  pastry pans:

  • 2 cups flour
  • 1/2 tsp. salt
  • 2/3 cups butter
  • 2-3 tbs. cold water
  • Sift flour and salt together
  • Add butter and cut it through with pastry blender until mixture is in pieces , pea size
  • Add cold water a few drops at time until moistened enough to hold together in a ball
  • Wrap in plastic and chill in frig. for 15-30 mins.
  • Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

  • 2 Large eggs, beaten
  • ¾ Cup brown sugar (may also use white sugar)
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon clove
  • 15 Oz can pumpkin puree
  • 1 12oz can evaporated milk
  • In a medium bowl combine ingredients in order listed above.
  • Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
  • Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
  • Cool 2 hrs and serve or refrigerate.

Both are absolutely delicious and I want to thank Heidi and Patty for sharing their family recipes with us.

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October 2020 Monthly Letter

Dear Reader,

Thank you for visiting my website.  It’s hard to imagine we’re in a new season with some of the same old issues.  The situation with schools and virtual learning is a nightmare.  While it’s nice to work from home for some people, having to teach and monitor your children at the same time can be stressful, to say the least.  Sure glad my kids are grown up, and my grandchildren aren’t in school!  I know people are dealing with a lot of anxiety and stress.  Please try to take a few moments each day—and I know they’ll only be moments—but stick your head out the door, breathe some fresh air, take a walk around the block, or lock yourself in the bathroom with a good book.  In other words, give yourself a break.  You know what they say when you fly:  “Put your oxygen mask on first before helping others.”  And that is the truth.  You can’t be any good to anyone if you’re not good to yourself.

In last month’s letter I mentioned the Hallmark movie A CHRISTMAS HOMECOMING  is now in production. The tentative air date is December 13th.  They’re not sure about the movie title because Hallmark already has one with the same name, but we should know soon.  For those of you who are Hallmark fans, Taylor Cole [Ruby Herring Mysteries] will be playing the female lead, Kate Stafford, and Steve Lund [Schitt’s Creek] will be playing Kevin Matthews.   I am all atwitter about this.  It’s been a dream of mine for as long as I can remember.

The kitty patrol is doing well.  Ms. Boo is doing well, and her mother, Tessie is getting used to her new digs. I’m still flabbergasted that I own three cats.   I got them an automatic laser toy.  It was getting tedious using the single button bullet type.  It looks like a cat and runs on batteries.  You turn it on and the laser bounces all over the place.  It drives them wild.  All I have to do is push a button, sit back, and enjoy the show.

Halloween is in a few weeks.  I think “Trick or Treat” is going to be tricky for sure.  It’s a shame so many traditions had to be left behind this year.  Everything from graduations, to celebrations, but try not to let it get you down.  We are creative and resourceful people.  If the kids can’t go out let them get dressed in a costume and hide the candy around the house.  Kind of a Halloween Easter Egg hunt without the Easter Eggs!

Since it’s apple harvest time I want to share an extremely easy apple crumble recipe.

Preheat oven 350
Butter an 8×8 baking pan
6 applies peeled, cored, and chopped – slices or squares —up to you
2 tablespoons granulated sugar
¾ teaspoon cinnamon
1 ½ tsp lemon juice
Mix together and place in baking pan.

In a separate bowl combine
½ cup cold butter cut up in cubes
¾ teaspoon cinnamon
½ cup light brown sugar
1 cup granola
¼ cup flour
Pinch of salt

Once combined spread on top of apple mixture.  Bake 40-50 minutes.

That’s all I have for now.  I’ve been getting a lot of comments about the contests and how much people are enjoying receiving signed books, so this month’s contest will be an autographed copy of my new Christmas novel, THE BRIGHTEST STAR.

Stay well, stay healthy and stay strong!
All the best,
Fern

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October 2020 Recipes

Since it’s apple harvest time I want to share an extremely easy apple crumble recipe.

Preheat oven 350
Butter an 8×8 baking pan
6 applies peeled, cored, and chopped – slices or squares —up to you
2 tablespoons granulated sugar
¾ teaspoon cinnamon
1 ½ tsp lemon juice
Mix together and place in baking pan.

In a separate bowl combine
½ cup cold butter cut up in cubes
¾ teaspoon cinnamon
½ cup light brown sugar
1 cup granola
¼ cup flour
Pinch of salt

Once combined spread on top of apple mixture. Bake 40-50 minutes.

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