Friday, December 31, 2010
Thursday, December 30, 2010
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Monday, December 27, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Monday, December 20, 2010
Friday, December 17, 2010
It's 3 parts flour, 2 parts butter and one part sugar. This recipe is for a small batch of cookies and the one I use for experimenting but it doubles or triples with no troubles. Just maintain the ratio.
Shortbread Cookie Recipe
3/4 cup flour, sifted
1/4 cup superfine sugar
Pinch of salt
1/2 cup room temperature Land 'O Lakes unsalted butter
1/2 cup black walnut pieces
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
Preheat your oven to 350 degrees F.
Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of short crust.
Pulsing in a food processor will work also.
Sprinkle a board or your counter top lightly with flour. Scatter walnut pieces over the flour. Turn the dough onto the board and knead until it's smooth and all walnut pieces are absorbed. Refrigerate the dough for a couple of hours or overnight.
You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into balls.
For consistency you might want to pull out your kitchen scales.
Place each dough ball on a baking sheet sprayed with Pam and flatten them with the bottom of a glass, or your thumb, to about 1/4 inch thickness. Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly. Allow the cookies to cool and solidify on the baking sheet, before trying to move them or they will crumble.
Thursday, December 16, 2010
Wednesday, December 15, 2010
Tuesday, December 14, 2010
Monday, December 13, 2010
We report ALL sales, from all our outlets, both e-book sales and paper, even the new print-on-demand stations in the larger cities' B&N stores, where customers can order the book, go have a cappucino while it is printing, and pick it up and take it home the same day. We report quarterly and we pay every cent quarterly in the quarter after it is received (some outlets hold funds for three months or more before sending us a check), even if it's only $0.69 Only authors who have sales are notified, however.
Sales usually depend on the amount of promotion the author does as we are a small company and cannot afford to do national advertising.
Authors who social-network and who join and participate in online authors' and writers' groups, who list their books and where to buy them in the signatures of every e-mail they send, who set up a free author's page at sites like amazon.com, who have their own domains and home pages, who send out press releases about coming signings and events, in short those who do the most promotion, do best.
A few authors sell very well. Many sell one or two books a quarter. Some sell none. All our authors are chosen because we admire their writing skills and believe in the worth of their work. In the past ten years, we have published more than 500 original titles and we have been proud of every one of them.
Friday, December 10, 2010
Thursday, December 9, 2010
Wednesday, December 8, 2010
Tuesday, December 7, 2010
Fudge recipe -- for those with a sweet tooth
For many years I'd make about 40 pounds, in different flavors and colors, then mix them 2 dozen at a time into plastic gift bags, and pass them out to friends and relations in the holiday season.
3 sticks of butter ( Warning: must be Real Butter!)
1 2 lb package of 10x sugar
1 tbsp. vanilla
1 tsp. salt
Melt the butter in the microwave
Stir in vanilla and salt with a whisk or fork
Mix in the sugar, half at a time, stirring well
As you add the second half of the sugar, the mixture will form a thick consistency. Mix well with your hands until it is smooth and thick, like biscuit dough.
(If the final mixture is too dry, add 1 tbsp of cream or half and half.)
(If final mixture is too wet, add a little extra sugar.)
Spread doughy mixture on a greased cookie sheet (Pam works great) Patting it with your hands into a flat square shape about a inch thick.
Cut into squares and Refrigerate for half an hour or more.
When the fudge is firm, put the squares into plastic bags, or candy dishes and close tight. Store in a cool place.
The fudge will stay firm at room temperature, but should not be stored near an oven, or a wood stove. I usually put mine on the back porch. It's glassed in, and not quite as warm as the rest of the house.
For Chocolate Fudge
To the above recipe, add 3/4 cup cocoa to melted butter, then proceed as shown.
For Chocolate Nut Fudge
Add 3/4 cup cocoa and
1 cup pecan pieces
Or Black walnut pieces
Or whatever nuts you like best
Mix nuts in with the sugar.
For Pina Collada Fudge
Leave out cocoa and add:
1 tbsp coconut flavoring.
1 tbsp pineapple flavoring
Yellow food coloring (optional).
For Mint Fudge
Add 1 tbsp mint flavoring.
Green food coloring.
For Almond Fudge
Add 1 1/2 tsp almond flavoring
Red food coloring to make the mixture pink.
For Chocolate-Peanut Butter Fudge
To the basic recipe, stir 1 cup of peanut butter in with melted butter.
Stir in 3/4 cup cocoa.
Then proceed with the basic recipe.
Monday, December 6, 2010
Saturday, December 4, 2010
Thursday, December 2, 2010
Wednesday, December 1, 2010
From Lori James:
The holiday season is the busiest time of year and we’re experiencing record traffic of close to 12,000 shoppers per day on our website. These users represent your prime target demographic and they want more of your authors. If you have author info (i.e. bio, website, email, photo) posted on your website, we would like to request permission for our author liaison to extract it so we can add the content to your author’s pages.
Please reply to this email (firstname.lastname@example.org) with your permission. Be sure to include the name of your publishing house in your response.
P.S. We still have a couple newsletter advertising spaces for the month of December. Cost is $10.00 per ad. Newsletter distribution is approx 50,000. Query email@example.com for availability prior to sending payment.
Chief Operating Officer
All Romance eBooks, LLC