December 16, 2022 - A Book & A Recipe

Welcome back and Merry Christmas!

This month we at Brooke County Libraries are excited to bring you a cool and frosty dessert recipe that's perfect for the Christmas season. This December we are featuring Fairy Drop Cookies from Mary Kay Andrew's Blue Christmas. It's a light and modern romance classic.

Ingredients-

Cookie:

4 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup softened butter

1 cup powdered sugar

1/2 granulated sugar

1 cup vegetable oil

2 large eggs

2 tsps almond extract

Frosting:

1/2 cup softened butter

1/2 tsp almond extract

1/2 tsp vanilla extract

2 1/3 - 3 1/2 cups powdered sugar

3 tbsps of milk

Food coloring of your choice

Steps-

1. Preheat oven to 350 F degrees.

2. In a large mixing bowl, combine the first three dry ingredients.

3. Cream butter into flour mixture.

4. Add both kinds of sugar and beat until fluffy.

5. Add oil, eggs, and almond extract to mixture and beat until well mixed.

6. Chill cookie dough in fridge for 30 minutes.

7. Pinch off teaspoon-sized bits of cookie dough, roll between fingers, and place on greased cookie sheet - approx. 1/2 inch apart.

8. After all cookies are on sheet, use back of a teaspoon to flatten cookie and make impressions on top.

9. Bake 10-12 minutes, until cookies are pale shade of yellow. Makes about five dozen cookies.

10. Onto the frosting! Beat butter into powdered sugar, then add almond, milk, vanilla, thinning until frosting is thick.

11. Separate into bowls for tinting with food coloring. Mix and color as desired.

12. Place a dab of frosting on each cookie.

13. These keep well in a sealed container.

What a fun one to try with the kiddos for a Christmas afternoon activity! Be sure to let us know if you try it out. We'd love to hear about it in the comments or on our social media pages.

Looking for a good Christmas read? We've got the audiobook available from WV Reads! You could listen as you do some wrapping and baking.

Blue Christmas - West Virginia Reads - OverDrive

Thanks for checking in with our recipe posts! We will see you back with more recipe ideas next year.

Images and info are courtesy of Google, WV Reads, author web pages.

 

November 22, 2022 - A Book & A Recipe

Happy Thanksgiving! - A little early.

We at Brooke County Libraries are very excited to share this wonderful recipe with you just in time for holiday, hopefully. This November we are sharing the recipe for Peach-Raspberry Pie straight from Pie Hard by Kristen Weiss. It's a quirk cozy mystery from the Pie Town series.

Let's get started, shall we?

Supplies:

2 pre-made piecrusts at room temp.

3 pounds firm-ripe peaches (about 6 large) cut into 1 inch slices.

2 tsp lemon juice, or to taste.

2 1/2 T cornstarch, divided.

9 T sugar, divided.

1/2 tsp ground ginger.

Pinch of salt.

8 oz raspberries (approx 2 cups).

Directions:

1. Preheat oven to 425 F.

2. In mixing bowl, toss in cut peaches, lemon juice, and 1/4 cup of sugar.

3. Let rest for 30 minutes. Then, pour off any excess juice, reserving 1/2 cup.

4. Return the reserve juice to the bowl.

5. Add ginger, salt, and 2 T cornstarch, and toss.

6. In a separate bowl, toss the raspberries with 1 T sugar and remaining 1/2 T of cornstarch.

7. Line the pie tin with one crust and poke it with a fork 4 or 5 times.

8. Pour half the peach mixture into the crust and layer on top of it half the raspberry mixture.

9. Add the remainder of the peaches and then what's left of the raspberries.

10. Cut the second crust into strips and weave it over the pie in a lattice top.

11. Trim the edges so that 1/2 inch hangs over the pie tin and crimp.

12. Place pie into freezer for 20 minutes.

13. Remove pie from freeze and dust crust with a bit of sanding sugar. Put the pie on a cookie sheet  and bake approx. 30 minutes, until the crust is slightly brown.

14. Reduce the temp to 350 Fand bake another 45-60 minutes until the crust is deep, golden brown.

15. Cool before slicing.

What a fun, unique pie to bring for Thanksgiving! Forget the classic apple and pumpkin, mix it up with a new dessert maybe. 

Let us know how it goes too. We love to hear from our readers in the comments or on any of our social media pages.

Don't forget - check in next month for a Christmas recipe!

Intrigued by the story? Check out our ebook copy on WV Reads!

https://wvreads.overdrive.com/media/4258145

Images and info are courtesy of WV Reads, Google, etc.
 

October 19, 2022 - A Book & A Recipe

Welcome back, readers and eaters! 

We're excited to share a pretty spoooky recipe with you this October. Brooke County Libraries is featuring the recipe for Pan de Muerto (Bread of the Dead) from A Catered Halloween by Isis Crawford. This fun cozy mystery is full of quirky characters and great food.

Ingredients-

Bread:

1/2 cup butter

1/2 cup milk

1/2 cup water

5 to 5 1/2 cups flour

2 (1/4 oz.) packages of active dry yeast

1 tsp salt

1 tbsp whole aniseed

1/2 cup sugar

4 eggs

Glaze:

1/2 cup sugar

1/3 cup fresh orange juice

2 tbpn orange zest

Instructions-

1. Bring the sugar, juice, and orange zest to a boil in a small saucepan over medium heat.

2. Boil for 2 minutes.

3. Set the glaze aside.

4. In a saucepan over medium flame, heat butter, milk, and water until warm to the touch. Do not boil.

5. Measure out 1.5 cups of the flour and set aside.

6. In a large mixing bowl, combine the 1.5 cups of flour, yeast, salt, aniseed, and sugar.

7. Beat the warm liquid until well combined.

8. Continue beating in flour until dough is soft but not sticky.

9. Knead the dough on the floured board until smooth and elastic.

10. Lightly grease a large bowl, place the dough inside, cover with plastic wrap, and let rise in a warm place.

11. Let the dough double in bulk, probably 1.5 hours of time.

12. Punch the dough down and shape into loaves resembling skulls, skeletons, bones, etc.

13. Let loaves rise for an hour. Preheat oven to 350 F.

14. Bake the loaves for 40 minutes.

15. Remove from the oven and paint on the glaze with a pastry brush.

Sounds delicious, right? Such a fun Halloween treat that's not ALL sugar!

If you try out this recipe, be sure to let us know! We'd love to hear from you in the comments or in person, or on any of our social media pages.

Intrigued by the book? Check out our ebook copy!

A Catered Halloween - West Virginia Reads - OverDrive

As always, images and info are courtesy of WV Reads, Google, author webpages, and more.

 

August 25, 2022 - A Book & A Recipe

This month's dinner and a recipe idea is a delicious dessert! 

For August 2022, at Brooke County Libraries we are sharing Lucy Burdette's Decadent Key Lime Parfait. The recipe can be found in The Key Lime Crime. 

Straight from the novel... here we go!

This dessert can be made in one glass bowl or if you prefer individual servings, use martini glasses or small mason jars. Either way, the layers will show through the glass and your guests will swoon!

Ingredients:

5 whole graham crackers, crushed, to make about 1 cup.

2 tbsp butter, melted

1 tbsp brown sugar

2 cups whipping cream

1/4 cup powdered sugar

1 tsp vanilla

1/2 cup key lime juice (about 1 pound key limes)

14 oz can sweetened condensed milk

(Optional) Key Lime Zest

Instructions:

1. Preheat Oven to 350.

2. Crush graham crackers and mix with butter and brown sugar.

3. Spread this on baking sheet covered with foil or parchment paper.

4. Bake 10 minutes or until golden.

5. Let cool and break into crumbs again.

6. Meanwhile, whip the cream with powdered sugar and vanilla.

7. Set half of this aside for topping.

8. Juice the limes and strain out any seeds.

9. Mix the condensed milk with lime juice. The citrus will cause the milk to thicken.

10. Gently stir in half the whipped cream mix.

11. Layer some of the baked crumbs into eight parfait or martini glasses.

12. Add some of the key lime mix.

13. Repeat, setting aside some crumbs for topping.

14. When all ingredients are distributed, top with dollops of remaining whipped cream and crumbs.

15. Zest with lime on top if you want additional flavor.

What a sweet summer treat!

Be sure to let us know in the comment section below or on one of our social media pages if you enjoyed it! Or you know... stop by with a sample if you feel like sharing.

Images courtesy of WV Reads, Google, etc.

Want to read The Key Lime Crime? We've got the Ebook on our online catalogue WV Reads!

 https://wvreads.overdrive.com/wvreads-wvlc/content/media/5043375

July 19, 2022 - A Book & A Recipe

Check out this July's dinner and a recipe idea presented by Brooke County Libraries! This month we're featuring Love-Me-Tenderloin Grilled Steaks from The Whole Enchilada by Diane Mott Davidson.

Let's get started! You don't even have to use the grill...

Ingredients:

4 6 oz filet mignon steaks, each 1 1/2 to 2 in. thick (works best for prime grade from Costco)

1/4 cup of garlic oil (works best with Boyajian from Sur La Table)

Kosher salt

Freshly ground black pepper

*This recipe must be made using a digital prob meat thermometer and tongs

Steps:

1. Allow steaks to come to room temp. Pre heat oven to 350. Have thermometer ready.

2. Take steaks out of the package and pat both sides with paper towels until dry.

3. Heat a large ovenproof grill pan on the stovetop over high heat.

4. Once hot, add the oil and heat for about 5 seconds.

5. Lay steaks in the pan.

6. Lower the high to med. high.

7. Sprinkle the steaks lightly with salt and pepper.

8. Cook for one minute only.

9. Using tongs, flip the steaks and remove pan from heat.

10. Insert meat thermometer into one steak and place grill pan in the over.

11. Cook until thermometer indicates 125 degrees F (medium rare).

12. Remove pan from oven and loosely cover it with foil for 5 minutes.

Images courtesy of Google, WV Reads, etc.

We hope it makes for a delicious summer lunch or dinner!

If you give it a try, be sure to leave us a comment below or on one of our social media pages.

Intrigued by The Whole Enchilada? Check out our ebook copy on WV Reads and get into the mystery.

 https://wvreads.overdrive.com/wvreads-wvlc/content/media/1253084

June 23, 2022 - A Book & A Recipe

Welcome back, book and food lovers! We at Brooke County Libraries are excited to share our Dinner & a Recipe idea for June 2022. This month's feature is sure to be a fun summer treat.

We're making Lavender Ice Cream from The Little Paris Bookshop by Nina George.

Without further ado, let's get started!

Ingredients:

(Makes 4 servings.)

1-2 tsps of dried lavender or 2-4 tsps of lavender flowers, plus lavender flowers for garnish.

1 cup sugar.

8 tbsps of fresh milk.

8 egg yolks (organic is better).

1 cup cream (or yogurt if you prefer lighter).

1 handful of blueberries for coloring, optional.

Directions:

1. In a small bowl, blender lavender and sugar. Push through a sieve until you have fine powder.

2. Dissolve the lavender powder in the milk until there's no crunchies.

(May need to heat but do not boil.)

3. In another bowl, beat together the egg yolks and cream until smooth.

4. Stir the lavender milk into the egg cream and mix.

5. Puree the blueberries and add them to the mix, if using the blueberries.

6. Place the mixture in an ice-cream maker or leave to set in a freezer, stirring now and then.

7. Garnish with lavender flowers.

What a cool and refreshing dish!

Intrigued by the story that inspired this post? Check out the ebook on WV Reads:

https://wvreads.overdrive.com/wvreads-wvlc/content/media/2069633

Images and info are courtesy of WV Reads, Google, etc.

Please let us know if you try out this recipe! We love to hear from our readers in the comments section, on our social media pages, or in person.

 

June 16, 2022 - Staff Reviews

Flirt with Me

By Kristen Proby

Release Date: August 17, 2021

Ebook Available from WV Reads!

https://wvreads.overdrive.com/media/5898977

3.5 Stars - The fun continues in Proby's long running Seattle family series. This time adorable Irish lass Maeve meets her match with former fighter Hunter. He's moving to her island from the city and she sells him a house she loves. Pretty soon they're falling for each other and their families too.  I felt like a few possibilities were left out there but overall a fabulous flirty little story.

Proby's at her best with this series somehow. And while all the stories are alike, they're all different enough to be entertaining. She hardly ever wastes a word or a scene but I admit I wanted a bit more out of this one. Maeve is working two jobs to support herself and buy a new home. Her family's pub is hopping the night that Hunter shows up. He's looking to relocate his wild teenage daughter since he's retiring from fighting. The sparks flew instantly between these two. And even though it took awhile for their relationship to really hit the fast track, both were sweet, considerate, and loyal.

This one didn't grab me at first. Hunter and Maeve didn't interest me all that much separately. Hunter's daughter Rachel took awhile to warm up to and he has some ex drama to deal with of course. Maeve was kind and strong but didn't have much going on besides her quirky relatives. But once these two got together, things really picked up. More than one storyline I think needed more time to devote to it on the flipside. Carla's new boyfriend who was Hunter's old rival of sorts. Maeve's creepy real estate client. The beautiful home Hunter purchased. Them living together, talking about marriage, etc. All of this I was craving more of and sad to see things wrapped up so quickly. Less than two hundred pages felt like get shorted. But at least, I didn't have to pay the sticker price and got a free library copy. But Proby is always a joy from the sweet to the steamy scenes. Overall, fans of the Seattle clan will love the addition of Maeve and Hunter. Plus, this wouldn't be a bad starting place or sample for a newcomer or someone just looking for a quick romance read.

(NS)

May 24, 2022 - A Book & A Recipe

In the mood to add a new dish to your personal menu? Maybe you're looking for a story to read with a foodie vibe? You've come to the right place!

We at Brooke County Libraries are excited to share our May 2022 Dinner and a Recipe idea. This month we're featuring Ten-Minute Crisp Chopped Salad from Sweeter with You by Susan Mallery. That story and this recipe can be found in the Fool's Gold Cookbook. Mallery's quirky and fun small town romance series is a hit with our readers.

Let's get started!

Ingredients:

1 medium cucumber (peeled, halved, and seeded is best).

1 1/2 cups halved cherry or pear tomatoes (about 1/4 pint).

Salt and black pepper.

3 tbsps of extra virgin olive oil.

2 tbsps of white-wine vinegar.

1 small clove garlic, minced.

1 can or 14 oz of chickpeas, drained and rinsed.

1 cup mushrooms, sliced.

1/4 cup of fresh flat-leaf parsley, tarragon, or dill, chopped.

3 cups of iceberg or romaine lettuce, chopped.

1 cup of feta cheese (about 4 oz), crumbled.

Directions:

Set a colander in the sink.

Add cukes, tomatoes, and 1 tsp of salt, toss to coat.

Let stand 10 minutes.

In a large serving bowl, whisk oil, vinegar, and garlic until combined.

Add chickpeas, mushrooms, parsley, and toss to coat.

Add cucumber mix and toss again.

Just before serving, toss in lettuce and cheese.

Season to taste with salt and black pepper.

Tip! Salting and then draining the cukes, tomatoes before tossing them releases their liquid to avoid making the salad soggy.

Be sure to let us know if you try out this recipe! We love to hear from our readers in the comments section, in person, or on our social media pages.

Intrigued by the story? Check out one of our ebook copies either as the novella or part of the cookbook...

Sweeter with You Ebook:

https://wvreads.overdrive.com/wvreads-wvlc/content/media/2580168

Fool's Gold Cookbook:

https://wvreads.overdrive.com/wvreads-wvlc/content/media/1277930

Until next time, book and food lovers!

 Images and info are courtesy of Google, WV Reads, etc.

April 22, 2022 - A Book & A Recipe

Who loves to read and gets hungry? All of us at Brooke County Libraries! We're excited to share our April 2022 Dinner and a Recipe Idea with you.

Today we're featuring Quick & Easy Square Peg Calzones from Killer Crust by Chris Cavender. This book was part of the Pizza Lovers mystery series.

Let's get started!

Ingredients:

1 pack Pillsbury Thin Crust or Classic Crust refrigerated pizza dough (13.8 oz or 11 oz.)

1 Bottle of Ragu Pizzaquick Traditional SnackSauce (4 oz.) Or your preference of sauce.

4 tablespoons of parmesan cheese.

4-8 pepperoni slices (to your preference.)

Any additional pizza toppings you wish to add (recommended amount of 1 tbsp per calzone.)

Prepacked grated Italian cheese (your preference on blend.)

Cornmeal for dusting.

PAM nonstick cooking spray.

Directions

Preheat oven to 400 F.

(Don't forget to put in pizza stone if you have one - it needs to warm too.)

Carefully unfold crust and place on cookie sheet.

Cut sheets horizontally to get three smaller sheets, approx. 8 inches by 4 inches or 4 by 4.

Do not round edges.

Place calzone on a plate dusted with cornmeal.

Spread 2 tablespoons of grated parm cheese in center of the rectangle, leave about an inch for seal.

Add 2 tbsps of sauce on top of cheese.

Add pepperoni and toppings.

Add 2 tbsps of premix cheeses.

Fold the dough in halves, making a rough square.

Use fork to seal the edges.

Bake for 11 to 14 minutes or until center are more brown than gold.

(Don't worry the edges are not the same color.)

Remove and sere hot with pizza sauce, olive oil, or other dipping sauce on the side.

Be sure to let us know if you try out this recipe! We'd love to hear or see on one of our social media pages or in our comment section below. Or you know... sample a piece if you're in the neighborhood.

Excited about the idea of the Pizza Lovers mystery series? Want to see some calzones in action?

Check out our ebook copy on WV Reads!

https://wvreads.overdrive.com/media/1072255

 

All images and content are courtesy of WV Reads, Google, etc.

March 23, 2022 - A Book & A Recipe

Welcome back to our aspiring chefs and curious readers! We're excited to share our March 2022 recipe with you. We're featuring a dessert from Isis Crawford's long running series in this month's Dinner & A Book idea. It's from A Catered St Patrick's Day.

Sarah Saulson's Grasshopper Squares

Ingredients:

1/2 cups butter (2)

1/2 cup sugar

4 eggs

1 tsp salt

1 tsp vanilla extract

1 cup flour

16 oz of Hershey chocolate syrup

2 cups confectioner sugar

4 tbsp creme de mint or 1 tsp of peppermint extract

Green food coloring

Butter (At least 6 tablespoons)

1 cup chocolate chips

Ready? Let's start!

Instructions:

Squares-

Cream 1/2 cup butter and 1/2 cup sugar together. 

Add 4 eggs, 1 tsp of salt, 1 tsp of vanilla, 1 cup flour, and 16 ounces of Hershey's chocolate syrup in order given. 

Spread in buttered container 13 by 9 inch pan.

Bake 30 minutes at 350 F.

Cool completely.

Toppings-

Cream 1/2 cup butter, 2 cups confectioner sugar.

Add 4 tbsp of creme de mint or 1 tsp of peppermint extract.

Add green food coloring.

Spread on top of brownies.

Chill or freeze until cold.

Top with 6 tablespoons of butter melted with 1 cup of chocolate chips and spread on top.

Cut into small squares and serve.

This one's a favorite with the kids! Maybe for a delightfully green St. Patrick's Day weekend project.

As always, images and info courtesy of WV Reads, Google, Goodreads, and author webpages.

Be sure to let us know if you tried out this recipe! We'd love to hear how it turned out, or if you're close by... try a sample.

Intrigued by the book? Check it out on our ebook site WV Reads!

https://wvreads.overdrive.com/wvreads-wvlc/content/media/716973

 

November 23, 2021 - A Book & A Recipe

Hello again book and food lovers! For November 2021, we are featuring out Dinner & a Recipe idea: West Ravenel's Favorite Puree of Spring Vegetable Soup. We pulled this from the lovely period romance Devil's Daughter by Lisa Kleypas.

Good news is that is may be fall but these Spring veggies should be available, unlike in the Ravenel's time, at your local store for a wonderful, warming Fall soup day! Per Kleypas, you can substitute with pretty much any vegetables you like or have handy.

Here we go...

Ingredients:

1 large (or two small) zucchinis

1 large yellow summer squash

2 regular carrots (or baby carrots equal)

1 red or yellow bell pepper

2 tablespoons of butter or olive oil

1 tsp minced garlic

1 chopped yellow onion

1 quart of chicken or vegetable broth

1/4 cup of tomato paste

1 14-oz can of white beans, rinsed and drained

1 tsp of salt

1 tsp of black pepper

1 tsp dried thyme

1 tsp dried oregano

1/2 cup of heavy cream or half and half

Directions:

1. Chop veggies into half-inch pieces for blending.
2. Melt the butter in a large pot on med. high heat.
3. Add garlic, onion, and other chopped veggies to pot and saute to 10 to 15 minutes.
4. Add broth, tomato paste, beans, and seasonings and herbs. Bring to boil and then turn down to simmer.
5. Cook for at least 30 minutes or until everything is super tender.
6. Either blend with hand blender or a regular stand blender. For stand blender, do batches so you do not overfill.
7. Add the cream at the end and more seasoning for flavor if desired. 

Serve with buttered croutons or a grilled cheese sandwich for a hearty meal!

Check out the ebook available from WV Reads!

Devil's Daughter - West Virginia Reads - OverDrive

 

October 22, 2021 - A Book & A Recipe

Welcome back readers and aspiring bakers and chefs! Brooke County Libraries are excited to feature a recipe for "Eat Me" Cookies from Alice's Adventures in Wonderland & Through the Looking Glass by Lewis Carroll.

October's recipe is a fun treat to try in time for Halloween!

Can you tell me these honestly didn't look delicious when you watched Disney's Alice in Wonderland?

Now, this recipe didn't come straight from Mr. Carroll. This is actually courtesy of inliterature.net. Here is the original post:

Alice in Wonderland Eat Me Cookies | In Literature

Images and info are courtesy of Google, Wikipedia, WV Reads, and of course In Literature.

Enough keeping you waiting! You might be late for a very important date. Here's the details:

Ingredients

Sugar Cookies

3 cups plain flour

pinch of salt

1 tsp baking soda

227g | 1 cup room temperature butter

1 cup white sugar

2 large eggs

2 tsp vanilla extract

Checkboard cookies

2 heaped tsp cocoa powder

1 egg

1 tbsp of water

Royal Icing

2 large egg white, room temperature

2 tsp lemon juice

3 cups sifted icing sugar

gel food colouring

milk

Instructions

Sugar cookie

• In a mixer, beat together the butter, then add in the sugar.
• Mix in the eggs and vanilla extract next.
• Then add in the flour, baking soda and salt.
• Set aside a bit (tennis ball size) for the checkerboard cookies.
• Roll the rest into cling wrap, and refrigerate for 1 hour.
• Once chilled, preheat your oven to 175C or 350F.
• Bring out the dough, and take off another tennis ball size of dough for the checkerboard cookies.
• With the rest, roll to about 1 cm thick and cut out the shapes.
• Bake for 8-10 minutes until golden brown.

Checkerboard cookie

• The first tennis ball sized dough you've set aside for the checkerboard cookies, place back in the mixer, and add in 2 heaped tsp of cocoa powder. Mix until combined.
• Wrap in cling wrap and refrigerate for 1 hour.
• When chilled, roll out both the chocolate and light coloured dough until 1 inch thick.
• Cut into long strips, where the ends look square.
• Whisk together the egg and water to create an egg wash.
• Wipe down the edges of the dough with the egg wash, and alternate the dark and light dough strips, pressing them together. So on the bottom layer, alternate- light, dark, light. On the next layer- dark, light, dark. On the top layer-light, dark, light. You can continue to make more of a rectangle if you wish.
• You should have a square ended rectangular box.
• Slice the cookie dough through so you cut off cookies that show the checkerboard pattern.
• Bake for 8-10 minutes.

Royal icing

• Whisk your egg whites in a mixer with the lemon juice.
• Then add in your sifted icing sugar. You'll want to start with a thicker icing so you can pipe your edges first.
• Once mixed, scoop them into individual bowls, and add the colours you want.
• Take small piping bags, and scoop part of the icing into their own bags.
• Snip off the top and edge the cooled sugar cookies. Let dry for a bit.
• Keep the icing in the bags, as you'll need the same consistency for the final decorating.
• To the additional royal icing in the individual bowls, add in a tsp of milk to each, and mix to make the icing smoother and runnier.
• Using either a piping bag or a small spoon, pour and help manoeuvre the icing so the cookie is flooded within the edges you've piped.
• Let dry.
• Finish off with piping extra designs on top.
• Let dry completely before serving.

We want to hear from you if you tried this recipe out! Let us know in the comment section or on any of our social media pages. Or even in person! Feel free to drop by one of our locations. We love sampling cookies.

 Need to get your fix on the book and the sugar at the same time? Check out our ebook copy on WV Reads: Alice's Adventures in Wonderland & Through the Looking-Glass - West Virginia Reads - OverDrive