by Candis Terry
Reduce mixer speed to low. Add flour, baking powder, and salt, then beat until dough forms.
Drop dough by level tablespoons, about 2 inches apart, onto large ungreased cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
When cookies are cool, prepare lemon icing.
Lemon Icing
Ingredients:
1 teaspoon fresh grated lemon rind
3 tablespoons butter
3 cups sifted powdered sugar
2 tablespoons lemon juice
1 tablespoon water
Dash salt
Directions:
Add lemon rind to butter; cream together well.
Add part of sugar gradually, blending after each addition.
Combine lemon juice and water; add to creamed mixture, alternating with remaining sugar, until right consistency to spread.
Beat after each addition until smooth.
Add salt.
With small metal spatula or knife, spread icing on cookies. Set cookies aside to allow icing to dry completely, about 1 hour.
Sweet Onion Carbonara
Ingredients:
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
1 large sweet yellow onion (Maui, Vidalia, Walla Walla, etc.), halved and thinly sliced
2 cloves garlic, minced
3/4 teaspoon kosher salt, divided
2/3 cup whipping cream
1/2 cup freshly grated parmesan cheese
3/4 cup shredded gruyère
1/2 teaspoon grated lemon zest
4 large eggs
1 pound rigatoni
Coarsely ground black pepper
2 tablespoons chopped chives
Instructions:
Heat olive oil in large frying pan over medium heat.
Add pancetta and sauté until brown and crisp.
Remove pancetta from pan and let cool.
Add sweet onions to pan and cook for about 10 minutes or until golden brown and lightly caramelized. Add garlic and 1/2 teaspoon salt. Cook 2 minutes more. Set aside to cool slightly.
In large bowl, whisk whipping cream, remaining salt, parmesan, gruyère, lemon zest, and eggs. Blend well.
Bring large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving 1 cup of pasta water.
Add pasta into the pan along with the onions, cream mixture, 1/4 cup pasta water, and pancetta.
Toss over low heat until sauce evenly coats pasta. Add pasta water as needed. Heat all about 2 minutes (do not boil).
Season pasta to taste with pepper.
Transfer pasta to a large serving bowl. Sprinkle with chives and serve.
“Sure Thing” Mascarpone Sorbetto with Rosemary Honey
Ingredients:
For Mascarpone Sorbetto:
3/4 cup sugar
11/4 cups water
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon kosher salt
11/2 cups mascarpone cheese, room temperature
For Rosemary Honey:
3/4 cup orange-blossom honey
3 sprigs rosemary
2 tablespoons water
Instructions:
Combine sugar and 11/4 cups water in small saucepan. Place over medium-low heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 1 minute.
Remove from heat and add lemon zest, lemon juice, and salt to make lemon syrup. Set aside to cool.
In medium bowl, whisk mascarpone to soften.
Add lemon syrup; whisk till smooth. Allow to completely cool, about 30 minutes.
Prepare ice cream maker.
Whisk mascarpone mix one more time to incorporate, then use ice cream maker according to manufacturer’s instructions.
Transfer sorbetto to freezer to completely freeze.
While sorbetto freezes, place honey, rosemary, and 2 tablespoons water in small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
To serve, scoop frozen sorbetto into dessert glasses, drizzle with rosemary honey.
Gabriella’s Ultimate Mac and Cheese
Ingredients:
6 slices of semi-crisp bacon, chopped (use more if you’d like)
*Salt to season pasta water
1/2 pound dried cavatappi or corkscrew macaroni pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups half & half
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme
Kosher salt and freshly ground black pepper to taste
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
4 cloves fresh garlic, minced
1/2 cup fresh parmesan, finely grated
2 cups sharp cheddar, shredded
2 tablespoons fresh basil, chopped
11/2 to 2 tablespoons green onion, chopped
1 cup whole milk mozzarella, shredded
2 to 3 tablespoons seasoned panko breadcrumbs
Instructions:
Preheat oven to 400 degrees.
Line large baking sheet with foil. Lay each slice of bacon down with at least an inch of space between each slice. Place baking sheet full of bacon on the lowest rack of your oven and let cook for 8 to 10 minutes or until crisp but still pliable. Don’t crisp too much. Drain on paper towels. Chop into bite sized pieces. Set aside.
In large pot, boil water for pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add pasta and boil for 5 minutes. Reserve one cup of the pasta water. Drain pasta and rinse with cold water to stop the cooking process.
Don’t toss the pasta around, just let it sit while you rinse it. This helps keep some of the starch in place. Drain the cold water and set cooled pasta aside while you make cheese sauce.
Rinse the pot you boiled the pasta in with cold water to cool it off completely, then place back on top of your stove over medium heat.
Add butter to melt. Once it starts to foam/sizzle, it’s ready for the flour.
Add flour and whisk vigorously until smooth and free of lumps. Let this cook for about 1 minute.
Add 1 cup of half & half. Continue to whisk vigorously till smooth, about 20 to 30 seconds.
Add remaining 2 cups of half & half and continue whisking.
Add rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic. Mix well, then taste. Adjust seasoning to your preference.
Increase heat to medium-high. Allow mixture to come up to a simmer—whisking the entire time. The mixture will thicken quickly. Once the mixture is thick enough to coat the back of a spoon, completely remove it from heat.
Add parmesan and cheddar cheese. Stir gently until melted and smooth.
In same pot combine the cooked and cooled pasta with cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with. If it’s too thick, thin out with a little of the starchy pasta water.
Fold in basil and green onion.
Transfer half of pasta and cheese mixture to a lightly greased baking dish.
Sprinkle 1/2 cup of mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer—add remaining mozzarella cheese on top.
Gently swirl a spoon or butter knife through the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle top with bacon and breadcrumbs.
Bake in 400 degree oven on middle oven rack for 25–35 minutes or until golden brown on top and bubbly all over.
Allow to sit and cool for about 10 minutes before servi
ng.
A Better Man
Explore the rest of Candis Terry’s Sunshine Creek Vineyard novels!
A BETTER MAN
Available Now!
Hockey star Jordan Kincade wasted no time ditching Sunshine Valley and everyone who mattered for a career in the NHL—a truth Jordan confronts when his parents’ deaths bring him home. Now he’s back to make amends, which begins with keeping his younger sister from flunking out of school. It’s just his luck that the one person who can help is the girl whose heart he broke years ago.
Lucy Diamond has racked up a number of monumental mistakes in her life, the first involving a certain blue-eyed charmer. She has no intention of falling for Jordan Kincade again, but when he shows up asking her to help one of her students, Lucy just can’t say no. Worse, the longer he’s back the more she sees how much he’s changed. And so when a blistering kiss turns to more, she can’t help but wonder if her heart will be crushed again . . . or if she’ll discover true love with a better man.
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Perfect for You
PERFECT FOR YOU
Available Now!
Declan Kincade has spent so much time chasing success he’s almost forgotten how to just live. Lately though, his all-business routine has been thrown into disarray. Brooke Hastings is the best employee Dec’s ever had: polished, capable, and intelligent. After four years, he’s just realized that she’s also smoking hot. But their working relationship is too valuable to stake on a fling, no matter how mind-bendingly pleasurable it promises to be . . .
What’s worse than never meeting the right man? Finding him, and then working side by side every day while he remains absolutely blind to your existence. That is, until one temptation-packed road trip changes everything. Teaching her gorgeous, driven boss how to cut loose and have fun is the toughest challenge Brooke’s ever faced. But it’s one that could give both of them exactly what they need, if Dec will take a chance on a perfect—and perfectly unexpected—love . . .
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About the Author
CANDIS TERRY was born and raised near the sunny beaches of Southern California and now makes her home on an Idaho farm. She’s experienced life in such diverse ways as working in a Hollywood recording studio to chasing down wayward steers. Only one thing has remained the same: her passion for writing stories about relationships, the push and pull in the search for love, and the security one finds in their own happily-ever-after.
Please visit her on the web at www.candisterry.com and connect with her on both Facebook and Twitter.
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Discover great authors, exclusive offers, and more at hc.com.
By Candis Terry
Sunshine Creek Vineyard
Tangled Up in Tinsel
Perfect for You
A Better Man
Sweet, Texas
Truly Sweet
Sweet Surprise
Sweet Cowboy Christmas (novella)
Something Sweeter
Sweetest Mistake
Sweet Fortune from Confessions of a Secret Admirer (novella)
Anything But Sweet
Home Sweet Home (novella)
Sugar Shack
Somebody Like You
Any Given Christmas
Second Chance at the Sugar Shack
Copyright
This book is a work of fiction. References to real people, events, establishments, organizations, or locales are intended only to provide a sense of authenticity, and are used fictitiously. All other characters, and all incidents and dialogue, are drawn from the author’s imagination and are not to be construed as real.
tangled up in tinsel. Copyright © 2017 by Candis Terry. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins Publishers. For information, address HarperCollins Publishers, 195 Broadway, New York, NY 10007.
Digital Edition OCTOBER 2017 ISBN: 978-0-06-247181-9
Print Edition ISBN: 978-0-06-247186-4
Cover design by Nadine Badalaty
Cover photographs: © standret / Getty Images (trees); © Ashley West / Shutterstock Offset (rafters); © Shutterstock (background)
Avon, Avon & logo, and Avon Books & logo are registered trademarks of HarperCollins Publishers in the United States of America and other countries.
HarperCollins is a registered trademark of HarperCollins Publishers in the United States of America and other countries.
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