Running in Fear: New Beginnings Jubilee
Page 18
On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Fahrenheit) until light and doubled in size, about 46 to 60 minutes.
Punch down several times to remove all air bubbles.
To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough and let rise as directed below. Cut dough in half. Freeze or make something else with one half.
Caramel Nut Sticky Rolls
Generously grease 13x9-inch pan. In small bowl, combine, brown sugar, 1/2 cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan, spread evenly. Sprinkle with nuts. On lightly floured surface, roll out dough into 18x12-inch rectangle. Spread with 2 tablespoons margarine. In another small bowl, combine sugar and cinnamon; blend well. Sprinkle over dough. Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 slices; place cut side down in greased pan. Cover; let rise in warm place (80 to 85 degrees F.). Until light and doubled in size, about 35 to 45 minutes.
Heat oven to 375 degrees F. Uncover dough . Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute; invert onto wire rack. Serve warm.
Breakfast Casserole
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
Peanut Butter Fudge (real easy)
Ingredients
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
Directions
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Cranberry Nut Bread
Ingredients
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange peel
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Directions
In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended. Add the cranberries and walnuts.
Spoon batter into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Suzanne’s Hot Artichoke Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Marsha’s Pineapple Bread Pudding
Ingredients
10 slices white bread
3/4 cup butter or margarine, melted
5 eggs
1 (20 ounce) can crushed pineapple, drained
1/4 cup dried currants or raisins
1 cup sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream
Directions
Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
More Books to Make You Howl!
Running in Fear: Escaped by Trinity Blacio
“Running in Fear: Escaped is a powerful and intense story that has thrills and some very hot, steamy scenes.”
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In this sizzling werewolf menage story, love, lust and power take center stage in the struggle for ultimate survival. Buy it now!
Running in Fear: Ghost Warrior by Trinity Blacio
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Mercury Rising: The Gods at Sea by Daisy Harris
Take a sexy romp with the gods in this hilarious and hot ménage!
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About the Author
Trinity Blacio has been writing professionally for eight years. She also writes under two other pen names. Right now you can find her works at Freya’s Bower and Ravenous Romance.
Trinity believes in passing it forward: no matter how big or small an author is, she should always help others in the publishing profession. With this idea in mind, she has created a place where authors, editors, publishers, and anyone in the publishing business can come together to help each other. http://groups.yahoo.com/group/publishingtrove/.
With the success of her Running in Fear werewolf ménage series at Ravenous Romance, Trinity has been able to give up her full-time job outside the home, and devote herself to writing full time. She has two children, Cheyenne and Rudy. When Trinity has time you can find her reading all sorts of romance novels. But, as you would expect, her favorites categories are dark fantasy, erotic romance, ménage, and erotic horror. You can find her on Facebook, MySpace, Yahoo, and of course, at her website http://trinityblacio.com..
Copyright Information
A Ravenous Romance™ Original Publication
www.ravenousromance.com
Running In Fear Book 7:
Running in Fear: New Beginnings Jubilee
Copyright © 2012 by Trinity Blacio
Ravenous Romance™
100 Cummings Center
Suite 123A
Beverly, MA 01915
All rights reserved. No part of this book may be reproduced in whole or in part without written permission from the publisher, except by reviewers who may quote brief excerpts in connection with a review.
ISBN-13: 978-1-60777-481-5
This book is a work of fiction, and any resemblance to persons living or dead is purely coincidental.