June Recipe: Rocky Road Ice Cream

rocky road icecream

Summertime is ice cream season. This yummy concoction came from my local newspaper. It’s easy to make–you don’t need an ice cream maker or any fancy gadgets. Warning: It’s rich as sin. 🙂

Note: This recipe requires overnight freezing , so plan to make it a day in advance.

Rocky Road Ice Cream

serves 8-10

  • 1 can (14-oz) sweetened, condensed milk
  • 1/2 cup chocolate syrup (I use the expensive stuff that comes in a glass jar, but any kind will do)
  • 2 cups heavy cream
  • 1 cup mini-marshmallows
  • 12 cup mini chocolate chips
  • 1/2 cup salted peanuts

Mix sweetened, condensed milk and chocolate syrup. Whip the heavy cream to stiff peaks. Fold into the chocolate mixture. Add marshmallows, chocolate chips, and peanuts. Freeze overnight. Store in an airtight container. Will keep up to two weeks–but I’m betting it won’t last that long. 🙂

Until next time,

Ann

Comments welcome!

 

Book # 4 is out!

Happy June, all! To kick off the month, The Rancher She Loved, book #4 of my Saddlers Prairie miniseries is out today. Yay!

I enjoyed writing this book. Sarah Tigarden is on a a quest to find her roots, a search that leads her to Saddlers Prairie. Clay Hollyer is a bull rider at the top of his game. Or he was until everything changed. Now he’s reinventing himself in Saddlers Prairie.

Rancher she loved front cover

That’s all I’m going to share about Sarah and Clay. To find out more, read the book. 🙂 It’s a great summer read. You’ll find a link to purchase on the home page of my website. www.annroth.net.

I’d love to hear what you think of The Rancher She Loved.

I’ll be back soon.

Until next time,

Ann

News to share

Awhile back I posted about the fun of creating a new town for a series of books. In conjunction with the new town I also hatched ideas for three new stories to take place in my new town. Minutes ago my editor called with an offer for all three. Yay!!

My new town is Prosperity, Montana, and the three books will feature three siblings–two brothers and a sister, each the star of their own book.

I am excited to write these stories and will keep you posted with publication dates and more.

Thanks for letting me share my news.

 

Until next time…

Ann

You never know where ideas will come from

Seven weeks ago, I hurt my finger in a terrible and easily-avoidable accident. (Warning: High yuck factor ahead.) I was using an immersion blender and needed to remove some peanut butter that had gummed up the blade. I should have unplugged the thing, but no. It was off, of course, and I decided to clean it with my finger.

Bad, bad idea.

Darned if the dumb thing didn’t turn on. Ouch! One trip to the ER and seven stitches later, I returned home.

It’s been a slow recuperation, aided by weekly visits to a hand specialist and twice daily soakings in Epsom salts, and fresh gauze and tape. Three weeks later, I graduated to two Bandaids. When I told the doc about our upcoming trip to Siesta Key, Florida, he heartily endorsed soaks in the ocean instead of Epsom salts. How could I refuse? The ocean water helped amazingly.

I’m getting better every day, and this morning I met with a physical therapist to learn exercises that will help my finger gain flexibility and eventually desensitize the pad of my finger, which is ultra tender. All well and good, but the most interesting part of the physical therapy session happened out the window on the ground floor (I was on the second floor) at the apartment complex across the parking lot. There, drama unfolded!

A young woman wearing pajama bottoms and a coat marched outside and headed straight for a car. I couldn’t see who was inside, but it was locked and the windows shut. The woman pulled on the handle and pounded her palms on the window. She seemed to be yelling, and when whoever was in there started to back out, she held fast to the handle. Scary! To my relief, the car stopped and pulled back into its slot. A minute later, the same thing happened again, like an instant replay.

By then the physical therapist and the receptionist were watching along with me, all of us waiting to see what happened next. Maybe it’s the writer in me, but I wondered who the woman was yelling at, and why.

The physical therapist and receptionist weren’t nearly as curious. We got back to my finger for a few minutes. The next time I looked out, the car was empty and the woman was chasing a little boy, who looked to be about three,  up the parking lot. Was that why she clung to the door handle so tenaciously-because the little guy was in the car? If so, who had put him there, and where was s/he now? My creative juices kicked up their heels at the possibilities.

I’ll never know what really happened, but that’s okay–I’ll make up my own story.  Who knows, someday what I saw  could become part of a future book.

For now, though, it’s time to get back to work on my current work in process.

Until next time,

Ann

Vacation Time!

siestakeybeach

For the past two weeks, I’ve been here at Siesta Key. This gorgeous beach was voted the #1 most beautiful beach in America, and with good reason. I love so much  about this place–the  sun, being able to walk outside at night without grabbing for a sweater, the awesome wildlife, the food… and the beach and ocean.The sand here is made of crushed crystal and is the consistency of talcum powder. I’ve seen amazing birds, dolphins and all kinds of cool fish. Once a huge school of sardines filled the water. They formed perfect circles around we humans and swam on. Another time I saw a strange creature floating by. A biologist who happened to be in the water at the time said it was a mama squid with her egg sack. She was looking for a place to deposit her eggs.

This is turtle egg-laying season and by law,  the beach must be cleared of chairs before it gets dark. All buildings are instructed to turn off any lights on the ocean side so that the turtles won’t get distracted. They swim to shore, then move over the sand, looking for the right place to bury their eggs. Turtle folks watch carefully and mark off the nests with yellow crime scene tape and “do not disturb–turtle nest” signs

During our two weeks here, I worked some and played a lot! The weather gods have been wonderfully cooperative. In the whole two weeks, only two days were muggy. The rest of the time, the weather has been perfect!  My hubby and I like to wallow–swim out a bit and  then do a little dog paddling while we bob up and down in the waves and enjoy whatever we find to watch–people included. Such a pleasant way to spend thirty minutes. Yesterday i came to an impasse in the story I’m writing. Could not figure out what to do, but a lengthy wallow fixed that. I was watching a couple pelicans fly overhead in search for an afternoon snack, and suddenly I thought of a way to fix the story. I love when that happens.

They say that the sign of a good vacation is being ready to go home. I am! I’m ready to write and write and write.

Thanks for letting me share.

I’ll be back again soon.

Until next time…

Ann

Recipe of the month: Granny Smith’s Loaf

granny smith's meatloaf

My hubby and I are cutting back on red meat. This recipe for turkey meatloaf is delicious and satisfying. Try it, you’ll love it. Some years ago I cut it out of our local paper and unfortunately I don’t have the name of the author, but I suspect it was created by John Owen, aka The Intermediate Eater. The recipe is supposed to serve six, but if you’re like me and can’t stop nibbling on it, it serves more like four. 🙂

preheat oven to 350 degrees

Ingredients:

2 Tbsp butter
2 Granny Smith apples
1 onion
5 tsp curry powder
1 Tbsp coriander
1/2 cup minced parsley
2 lbs ground turkey (I use Jenny-O)
1 egg
2/3 cup fine breadcrumbs (I use panko, browned gently in butter)
1/2 cup milk
1 1/2 tsp salt
1/4 tsp black pepper

 

Peel, core and chop apples into small pieces. (I don’t bother peeling the apple) Peel and chop the onion. Heat butter in skillet and add apple and onion. Cook until the onion begins to brown, then add curry and coriander. Cook 2 minutes, then remove from heat and allow to cool slightly.

Put onion mixture into a bowl and add all the other ingredients. Moosh thoroughly with your hands for about 4 minutes. Pack into a 9 x 5-inch loaf pan. Bake for one hour or microwave until fully cooked.

Let the loaf sit for 3 minutes. Pour off any juices, then slice loaf. Servr with chutney or ketchup or just enjoy it plain.

Creating a New Town

If you read my novels, you know that my stories often take place in small, fictitious towns. I love being able to create a new place for my characters and their stories. That way, I don’t have to make sure a building is on the right street, or that I have the correct name of the mayor.

Choosing the location and the right state is important. I’m working on a new miniseries now, set in Montana, and having a wonderful time visualizing the city. Yep, this place is more a city than a town, complete with a downtown, an uptown and the other side of the tracks. There are ranches, too–some of my heroes are ranchers.I don’t usually draw maps, but found one that intrigues me. To avoid confusion later, I just might draw this place.

 handdrawnmap

Currently I’m working up synopses for three stories set in this new city, but I visualize many more. I’ll keep you posted.

If you have suggestions or comments, let me know.

Until next time,

Ann

 

Recipe of the month: Heavenly Apple Pie

milehighapplepie

This is my all-time favorite apple pie. To make it, I combined the best parts of two recipes from two celebrated cooks– my mom and the Barefoot Contessa.

First, make the pie crust.
Ingredients :
• 2 cups flour
• 1 3/4 sticks unsalted butter, fresh from fridge and cut into chunks
• 1/4 cup Crisco solid shortening
• 1/4 tsp salt
• 4-6 Tbsp ice water
Use the metal blade of the food processor. Pour flour and salt into food processor, add butter and shortening. Pulse (process in short bursts) till crumbly and about the size of peas. Do not over-pulse. Add ice water, 1 Tbsp at a time, pulsing briefly after each addition. Continue adding water until mixture pulls away from sides and forms a ball. Do not add too much water or the dough will be tough. Dump onto wax paper, wrap, and refrigerate 30 minutes. While dough chills, begin making filling.

Ingredients for apple pie filling:
• 2 – 2 1/2 pounds Granny Smith apples, cored, peeled and quartered
• 1/2 pound Braeburn or Macintosh apples, cored, peeled and quartered
• 1 Tbs each lemon zest and orange zest
• 2 tsp freshly squeezed lemon juice
• 1 tsp freshly squeezed orange juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp allspice
Place apples in a large mixing bowl. Sprinkle with zests and lemon and orange juices, gently stirring to coat the fruit. In a separate bowl, combine dry ingredients. Pour over apples and gently mix until apples are coated.

Preheat oven to 400 degrees. While oven heats, roll out crust to fit a 10-12-inch pie tin and top. (The standard 9-inch pan is a little too small, but if that’s all you have, go for it anyway.) Place bottom crust in tin. Add apple filling; cover with top crust. Make several slits in top crust to vent the steam. Place on a cookie sheet. (This is a fat pie and may drip over, and the sheet prevents nasty oven cleanup later.) After 40 minutes, lower heat to 350 degrees, and bake an additional 30 minutes, until crust is browned and juices are bubbling. Serve hot or warm, with cream or ice cream.

Recipe of the month: Hummingbird Cake with Apples and Coconut

 

I adore this recipe, and so did Princess Diana. She chose this recipe for her wedding cake.

1 1/4 cups vegetable oil
3 eggs, beaten with mixer
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
8 ounces crushed pineapple, with juice
1 1/2 cups chopped bananas
1 cup chopped apples
3/4 cup coconut
3/4 cup chopped nuts

Heat oven to 350 degrees F. Grease and flour the bottom of a 9 x 13-inch pan.

Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake for 48 minutes.

Cool, then frost with Cream Cheese Frosting:

1 stick unsalted butter, room temperature

3 ounces cream cheese, room temperature

2-3 cups confectioners sugar, depending on how sweet you like it

1 teaspoon vanilla

 

The circle of life

I’m woefully behind on blogging, but I have good reasons. A few weeks ago our daughter gave birth to her second child, an adorable little girl. What joy! Just two days later, my 91-year-old father took a turn for the worst. I flew down to Florida to spend his last days with him. I posted a bit about that on Facebook.

Dad was a beloved pediatrician, who raised several generations of kids. When I was growing and later, too, we couldn’t walk down the street or go anywhere without someone coming up to greet him. He retired at 78, and only because he felt his hearing was no longer good enough to hear clearly through the stethoscope.

I learned so much from my dad–a true love of life, a great enjoyment of books and learning, how to listen to others, and to always keep an open mind. Dad didn’t swear much, but not for the usual reasons. “The English language is so diverse and rich,” he said. “Why demean it with swear words everyone else uses?”

Grief is an interesting emotion. It fills me with an awful sorrow, and at times I am literally sick to my stomach. Five minutes later I am ravenous. As for creativity, I find that I’m not up to focusing on writing fiction, but there are so many stories I want to tell, and I know that will soon pass.

That’s all for now.

Thanks for letting me share. I’ll post again soon, I promise.