by Kathi Daley
“The horse Catherine met was black. I think she’ll love it.”
“Okay. I’ll have it wrapped. Do we have time to stop at the market so I can pick up some items I’ll need to bring the dessert I’m going to insist on bringing for tomorrow’s dinner?”
“We do. I need to pick up the cake I ordered for tonight as well.”
We continued on foot down the brightly decorated street. Ellie wanted to stop at the children’s clothing store to look for a dress for Alya. They had so many wonderful Christmas dresses to choose from.
“Maybe I’ll get this one for Catherine.” I held it up. “It looks like a mini-version of the dress Alex wore to the Christmas Ball.”
“Ah, that is adorable,” Ellie said. “You definitely should get it. I’m going to get this black and pink one with the reindeer for Alya.” She moved down the aisle. “I love this sweater with the Christmas train for Eli.”
I held up a pair of overalls that looked like the sort train conductors wore in the past. “These are super cute as well. Zak and I saw a pair similar to this when we were shopping before our trip. I could see in his eyes that while he loves and adores Catherine, there’s a part of him that’s hoping for a boy the next time around.”
“Speaking of the next time around,” Ellie grinned. “You said you wanted to wait until Catherine was two. Well, Catherine is two. Should we be expecting a baby for Christmas next year?”
I smiled slowly. “I’d say there is a very good chance that there will be a new Zimmerman joining the family in the new year.”
Apple Pie Biscuits
Preheat oven to 375 degrees.
Spray a 6 x 9 baking dish on all sides with nonstick spray.
Open 1 can large buttermilk biscuits (I use Pillsbury Grands!).
Melt 1 stick (½ cup) butter (I melt it in a bowl in the microwave).
Combine in a bowl:
½ cup white sugar
½ cup brown sugar
1 tsp. nutmeg
1 tbs. cinnamon
Prepare biscuits:
Dip each biscuit into butter, coating on both sides, then dip each biscuit into sugar mixture, coating on both sides. Place into baking dish.
The topping:
Top with one can of apple pie filling.
Combine remaining butter with remaining sugar mixture. Add ½ cup oatmeal and 1 cup chopped pecans. Pour over top of biscuits.
Bake at 375 degrees for 35 minutes.
Drizzle over top when baked:
Combine:
1 cup powdered sugar
¼ cup heavy cream
Serve hot.
Pilgrim Pie
1 premade pie shell
2 eggs
1 cup brown sugar
1 cup dark corn syrup
1 tsp. vanilla
2 tbs. butter, melted
⅛ tsp. salt
½ cup grated coconut
½ cup rolled oats
½ cup pecans
Beat eggs. Blend in sugar, corn syrup, vanilla, butter, and salt. Stir in coconut, oats and pecans.
Pour into pie shell.
Bake at 400 degrees for 15 minutes. Reduce oven to 350 degrees and bake for 30 minutes.
Check with knife to see if pie is set. If not, set bake until set.
Mini Cherry Cheesecakes
Preheat oven to 350 degrees. Line cupcake pan with 12 liners.
Crust:
1½ cups graham cracker crumbs (or crushed cookie crumbs)
6 tbs. butter or margarine, melted
6 tbs. sugar
Mix together and fill bottom of 12 cupcakes.
Filling:
2 (8 oz.) pkg. cream cheese, softened
¾ cup white granulated sugar
2 eggs
2 tbs. vanilla
Mix together until smooth and free of lumps. Divide between 12 cupcakes. Bake at 350 for 15 minutes or until set.
Let mini cheesecakes cool completely, then top with cherry pie (or other fruit) filling.
USA Today best-selling author Kathi Daley lives in beautiful Lake Tahoe with her husband Ken. When she isn’t writing, she likes spending time hiking the miles of desolate trails surrounding her home. She has authored more than a hundred books in twelve series. Find out more about her books at www.kathidaley.com
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