by Webb, Peggy
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, 2014Elvis and the Buried Brides, quick read, 2014
Women’s Fiction/Literary Fiction
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
Southern Fixin’s from Clara’s Café
Ham and Biscuits
Cured country ham (I use Miller’s Biscuit Strips)
Biscuits (see recipe below)
While biscuits are cooking, heat a small amount of canola oil in the skillet to medium temperature. Add very thin, very lean slices of country cured ham and heat about two minutes per side (more if you like a crisper piece of ham).
Slice biscuits, put a strip of ham inside, and enjoy with a good cup of coffee. Dark roasted. If you take cream, use the real deal or half and half.
Clara’s Gluten Free Biscuits
1 cup of Bob’s Red Meal Biscuit and Baking Mix
2. T. unsalted butter
2 heaping T. of sour cream (Do not use reduced fat)
9 T. 2 percent milk
1 t. baking powder (use gluten free)
Put biscuit mix in a small bowl and make a well in the center. Add baking powder and mix thoroughly. Melt butter in the microwave. Mix melted butter, sour cream, and 2 T. of milk. Pour the liquid mixture in the well you’ve made in the Red Mill dry mix. Stir until the mixture has a grainy texture. Add the rest of the milk in increments until the batter forms a soft ball and leaves the sides of the bowl. I mix with my hands so I can feel the texture of the biscuit dough.
Sprinkle a clean dough board with Bob’s Red Mill Gluten Free Biscuit Mix. Turn your dough onto the board and pat until you have a circle of dough approximately ¼ - ½ inches high. Cut into small circles with biscuit cutter.
Melt a small amount of butter (not too much) in a biscuit pan or cast iron skillet, dredge both sides of the biscuit in the butter, then bake for 15 minute in a preheated 350 degree over. Makes about ten small biscuits. Don’t expect the biscuits to rise as much as those made with regular flour, and don’t expect them to brown in the same manner. If you overcook these biscuits they will be hard.
Note from Peggy Webb: I have a gluten sensitivity and try to keep my diet gluten-free. This is biscuit recipe I developed using the one of the Bob’s Red Mill Biscuit Mix bag. I haven’t tried it using King Arthur gluten free flour, but I’m going to. King Arthur flour has a texture that is almost like the real thing.
Clara’s Down Home Peach Cobbler
(Easy and delicious, especially with a scoop of ice cream on the top)
I stick of butter
1 14.5 oz. can of slices peaches in sweetened juice
1 c. self-rising flour (This is not a gluten free recipe)
1 c. sugar
1 c. milk, whole is best, but 2 percent will work. Do NOT use skim.
Melt 1 stick of butter into 8X8 inch glass baking dish. Set aside.
Mix flour and sugar. Add I c. of milk and stir until smooth.
This batter will be very thin. Slowly pour it into the melted butter in the casserole dish. DO NOT STIR.
Drain the peaches and fork one slice at a time into the melted butter/batter mixture, arranging them around the top. DO NOT STIR. Use all the peaches.
Bake in a preheated 350-degree oven till the cobber is light golden brown. This will take about 30 minutes. A fork inserted in the middle will come out clean. DO NOT OVERCOOK. Serve with ice cream or whipped cream.
Note from Peggy Webb: This cobbler was my mother’s recipe. I can still see her in the kitchen in her apron, humming a hymn as she baked. I can still hear her voice on the telephone saying, “Come on down. I’ve got a good peach cobbler cooking.”
Clara’s Hershey Bar Pie
(In case you missed this delicious confection from Birds of a Feather, here it is again.
6 chocolate almond bars
18 marshmallows
2/3 cup of milk
1/2 pint of cream
Put in all ingredients into a 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.
GRAHAM CRACKER PIE CRUST
1 ½ cups of graham cracker crumbs
2 T. sugar
1 stick of butter, melted
Combine all ingredients and press into the side of a pie pan. Cook crust at 350 degrees approximately 15 minutes. Cool before adding pie filling.
Note from Peggy Webb: This recipe came from my good friend Alice Virginia Daniel. She and I both sing first soprano in the choir and sit side by side every Sunday morning. If we sing like angels, does that make up for a devilish bit of fun during the week?
Do look for more fun and more recipes in the next Sunday Cove romance. As always, thanks for buying and happy reading!
