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Title: Amy Alessio | The official web site for author, librarian and blogger Amy Alessio
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Amy Alessio | The official web site for author, librarian and blogger Amy Alessio Skip to content Home Amy Publications Programs Schedule Facebook Twitter ← Older posts Sign up for my newsletter! Posted on October 4, 2014 by Amy Alessio Welcome to my page, where the Vintage Cookbooks blog has lived for over 9 years! Sign up for my newsletter to receive a copy of TREASURES, the first story in my Amazon bestselling Alana O’Neill short mystery series with vintage recipes. My newsletter will send bonus recipes as well as news of my upcoming shows and books right to your email box. In TREASURES, Alana, a young mother, discovers an unlikely secret after a fire in an antiques mall in this short mystery with recipes. This is the first in the Alana O’Neill mysteries and includes vintage recipes for: Congo Squares, Kolackys, Chiffon Cake, Pound Cake and Dark Chocolate Cake. Alana’s adventures continue in the separate stories: MISSING ANDY, FELLED BY FRUITCAKE and BLAST FROM THE PAST. Posted in Amy's Blog | Comments Off Molly MacRae Monday: Of Scones, Scoundrels and Curtain Makers Posted on April 3, 2017 by Amy Alessio Molly MacRae takes time to share a great recipe with us today in the middle of writing her next book in the Highland Bookshop Mystery series. These sound delicious! -Amy My mind is on scones these days, as I race to finish the manuscript for Scones and Scoundrels, the second book in my Highland Bookshop Mystery series. Scones are a fairly fast treat to make, and that’s good because the deadline will be here before I know it. Here’s a recipe from a booklet called Let’s Try Some Scottish Cooking, put out by the National Trust for Scotland in 1977. According to the inside front cover, Patricia Blacklock, the author, is “an excellent cook and a professional curtain maker.” Doesn’t that make her sound trustworthy? I doubt that scoundrels ever make it as professional curtain makers. Wheaten Meal Scones Ingredients ? lb plain flour ? teaspoon bicarbonate of soda ? lb wheatened flour 1 teaspoon cream of tartar ? oz butter or margarine ? teaspoon salt 1 tablespoon castor sugar a little milk Method Sieve the plain flour and add the other dry ingredients. Rub in the butter and add enough milk to form a soft consistency. Roll out on a floured board to ? inch thick. Cut in rounds of 2 inches and bake in oven Gas 6 or 400o for 12-15 minutes or until slightly browned. Posted in Molly MacRae Mondays | Leave a comment Mint Diamonds Posted on March 15, 2017 by Amy Alessio Ready for another minty recipe? In honor of St. Patrick’s Day and my new novella, Struck by Shillelagh, I’ve been posting some minty recipes. Do you have a favorite? This is from my 1976 Cookie Jar cookbook. Lots of favorite, easy, common sense recipes here. 1 cup butter (I didn’t say healthy.) 1 tsp. vanilla extract 1 cup firmly packed brown sugar 1 egg 2 cups sifted all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt Cream butter with extract; add brown sugar gradually, beating until fluffy. Add egg and beat thoroughly. Sift flour, baking powder, and salt together; add to creamed mixture in fourths, mixing until blended after each addition. Turn mixture into ungreased 15x10x1 inch jelly roll pan and spread evenly. Bake at 350F 20 – 25 minutes; cool. Spread glaze over cooled cookie base and sprinkle with chopped pecans (optional). Cool; cut into diamond shapes. Chocolate-Mint Glaze: Melt 6 oz. (1 cup) semi-sweet chocolate pieces with 1/2 tsp. mint extract over hot water. Cool slightly. What are you making for the big green holiday this week? If you are looking for more ideas, search under St. Patrick’s Day on this blog. I’ve posted dozens of recipes. Enjoy! Posted in Amy's Blog | Tagged mint, St. Patrick's Day recipes | 1 Comment Molly MacRae Monday: Irish Moss Blancmange – Make Mine Minty! Posted on March 6, 2017 by Amy Alessio Molly MacRae joins the minty celebration this month with this very interesting concoction…-Amy This dessert doesn’t start out minty, but the recipe calls for “flavoring” and leaves the choice of that flavor up to us. So let’s join Amy’s minty celebration of her new Alana O’Neill mystery, Struck by Shillelagh, by making this a Minty Irish Moss Blancmange. The recipe comes from Dutch Oven: a cook book of coveted, traditional recipes from the kitchens of Lunenburg, compiled by the Ladies Auxiliary of the Lunenburg Hospital Society in 1953. A dear friend in Nova Scotia sent the book to me. Every recipe in it is handwritten, and many of them are illustrated with charming line drawings. The book is a gem. So is Lunenburg, Nova Scotia, by the way. The town is a UNESCO World Heritage Site, being the best surviving example of a planned British colonial settlement in North America. I’ve loved the idea of blancmange ever since seeing the Monty Python sketch where intergalactic blancmanges plot to win Wimbledon by turning people into Scotsmen. Before reading the recipe, I hadn’t put a lot of thought into Irish moss, otherwise known as Chondrus crispus. By “hadn’t put a lot” I mean “hadn’t put any.” I didn’t even know Irish moss is seaweed. In fact, it’s the kind of seaweed that releases the gelling agent carrageenan when you boil it. And when you think about how often you see that ingredient in readymade puddings and ice cream, etc., then the idea of Irish Moss Blancmange makes perfect sense. It even sounds tasty. Here’s the recipe: Irish Moss Blanc Mange ? cup Irish Moss 1 quart water 1 16oz. tin evaporated milk Pinch salt 1 teaspoon flavoring Wash Irish moss and soak for thirty minutes. Using a double boiler. To the Irish moss add one quart water. Boil until thick. Strain, add milk, salt and flavoring. Pour into molds to set. Serve with sugar and cream. Fruit may be added if desired. You can obtain Irish Moss at low tide off the Nova Scotia coast. It grows on rocks and ledges. Recipe from Jennie E. Smeltzer (Mrs. E.S.) The last time I was on the coast of Nova Scotia at low tide, 41 years ago, I didn’t get around to foraging for Irish moss. But you can bet the next time I go I’ll be checking out those rocks and ledges. I’ve put it on my bucket list – and I’ll be sure to take a bucket. For information on Irish moss and a similar recipe from the Atlantic Holdfast Seaweed Company, Penobscot Bay, Maine, click here: http://www.atlanticholdfast.com/irish-moss/ For the Monty Python blancmange sketch, click here: https://www.youtube.com/watch?v=sVbb6pZLfzU Posted in Molly MacRae Mondays | Tagged mint, St. Patrick's Day recipes | Leave a comment Triple Minty Fudge Cake & Struck by Shillelagh is Here! Posted on March 3, 2017 by Amy Alessio Struck by Shillelagh, the 5th Alana O’Neill mystery with recipes, is now available on Amazon for ereaders. When her friend is arrested for attempted murder of the Mayor at the St. Patrick’s Day parade, Alana O’Neill tries to learn who really hit the unpopular politician with the black thorn shillelagh. A new booth owner with a questionable past, a secret author featuring...

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