Author has written 16 stories for Hawaii Five-0.
I am 62 years old and live north of Detroit, MI in the USA. I have lived here for over 23 years. I grew up in Louisville, KY and moved away almost 40 years ago when I married Steve. We have a son who lives in Texas with his family, and a daughter and granddaughter who live here. Before moving to MI, our family lived in TX for 12 1/2 years; I lived in CT for 4 years as a newlywed.
I have worked for almost 32 years for the same company as a finance analyst and recently retired. I'm really good working with numbers. My other talents are limited to cooking/baking. My mom and sisters, including a sister-in-law, are all artsy-craftsy. My mom and younger sister are talented seamstresses. Me, I think a broken zipper is God's way of telling me to buy a new pair of pants. I don't sew, wallpaper, or decorate for Halloween. You've got to know your limitations. A lot of my favorite recipes make appearances in my stories: the Hawaiian wedding cake, the cobbler, the granola bars, and the corn pudding to name a few. I'll be posting some of the recipes below.
I've been writing since the middle of October 2011, something I've wanted to do for a long time. I've read tons of books over the years. I buy most at a discount and pass them on, mostly to my mom. I received a Nook for my birthday a while back and now mostly e-read. I've enjoyed slipping bits of our family life into my stories. My kids are about the same age as Steve and Mary McGarrett, so I've woven some of their antics throughout.
I'm astounded that so many are reading my stories. I write what I enoy reading. It's mostly romance with a strong family theme. It's been a tough couple of years (duh, I live near Detroit), and this has been a spectacularly bright spot for me. Thanks to everyone for the encouragement.
NEW: I finally unearthed the chocolate pie recipe from the back of Mom's recipe box. The bad news is that you can't sample as liberally as the guys do in my stories. The good news is that the results are every bit as good as I remembered from over 40 years ago. I have the pie in my refrigerator waiting for after supper, but the leftover in the skillet got two thumbs up from my husband and granddaughter. Hope you enjoy.
Chocolate Pudding or Pie
2 tablespoons butter
2 cups sugar
4 tablespoons cocoa
2 tablespoons flour
2 cups milk
Mix sugar, cocoa, and flour together in bowl. Melt butter in skillet, adding cocoa mixture when butter is melted. Separate eggs and beat yolks in bowl. Add milk and beat with egg yolks. Stir into skillet a little at a time. Cook slowly and stir constantly. When mixture thickens add vanilla. Place in 9-inch baked pie shell or eat as pudding. Egg whites can be used to make meringue for pie using any cookbook recipe. I used Cool Whip instead.
Hawaiian Wedding Cake
2 cups Flour and Sugar each, 2 teaspoons baking soda, 1 large can crushed pineapple with juice, and to 1 cup walnut pieces.
Mix by hand. Put in well greased 9 x 13 pan. Bake 35-40 minutes at 350 degrees. Frost when cool.
Cream Cheese Frosting
One 8-oz. pkg cream cheese, softened, 1 stick butter (also softened), 2 cups powdered sugar, teaspoon vanilla,
Beat until smooth and frost cooled cake. Be prepared to amaze your friends and family with your culinary expertise.
2 cups rolled oats, 1/2 cup wheat germ, 1/2 cup of semi-sweet or milk chocolate chips, 1/2 cup of dried cranberries or cherries, 1 can (14 oz.) sweetened condensed milk, 1 cup sliced almonds
Grease 9" x 9 pan", line with aluminum foil, and grease foil for easy removal. Mix ingredients together and press into pan. Bake @ 325 degrees for 30 minutes until lightly brown on top. Cool to room temperature and put pan in freezer. When bar is firm, remove from pan with foil handles and cut into 16 pieces with long, sharp knife. Bars can be kept in freezer until used.
NOTE: I substitute freely because my granddaughter's school won't allow nut products. I use butterscotch chips and/or shredded coconut instead. I've also used raisins instead of cranberries or cherries, and always use non-fat sweetened condensed milk. Bar can be cut into squares, but I find triangles are easier. Use a heavy knife to make cutting easier.
Stir in :
Optional: Also stir in
1 pound sausage (I use Bob Evans spicy breakfast sausage; my daughter-in-law uses maple sausage.)
Grated cheese (1 to 1 cups)
1/2 Stick of butter
1 cup each of flour, sugar and milk (less sugar for sweet cherries)
1/2 tsp salt
1 1/2 tsp baking powder
2 cups of fruit (If using frozen, best to thaw fruit and drain juice else cobbler may be gooey in middle.)
Set oven to 350 degrees. Melt butter in shallow baking dish. I use glass pyrex, and use the standard size dish (same as for regular cake mix) when making a double recipe.
Melt butter in dish in the oven. Leave butter in dish. Mix dry ingredients in bowl and add milk. Stir (or whisk) batter until lumps are gone. Pour into baking dish. Drop fruit into batter.
Bake for 30 minutes or until toothpick in middle comes out clean. Bake longer for double recipe.
Best with fresh or frozen fruit. I've made cherry, blackberry, mixed berry, and peach. Serve warm with whipped cream or ice cream.
Grease casserole well. Bake for 1 hour @ 350 degrees.
2 small or 1 large box Jello (Apricot, Peach, or Orange)
2 cups boiling water
1 mini marshmallows
1 small (#2) can crushed pineapple
3 bananas (sliced)
Dissolve Jello in water. Dissolve marshmallows in Jello. Add pineapple (drained, save juice for topping). Add bananas to Jello, put in 9 x 13 dish and gel.
Topping: c sugar 8 oz. Cream cheese
2 tbs flour 1 pkg. Dream Whip
1 egg slightly beaten
cup pineapple juice (from draining can above, add water if necessary to make c)
Beat sugar, flour and egg together, then boil until it thickens. Add cream cheese, stir until dissolved. Mix Dream Whip as directed, then add to mixture when it cools. Add to top of Jello mixture after it sets. Decorate as desired with nuts, cherries, or orange slices.