Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my new Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ANN EVERETT, and her recipe for Chocolate Coconut Pecan Pie ~ “Orgasm Pie”!

BOOK PEEK ~ Laid Out and Candle Lit

The nicest little town in Texas, Brownsboro, just had a murder.

Twenty-six year old Tizzy Donovan is a widow, single mother, daughter to the best baker in town, sister to the county Sheriff, and also known as the local girl who occasionally talks to the dead.

When Tizzy discovers a dead body in the cemetery, she goes to prime suspect number one, and lands in a decidedly unsweetened pickle. With lead after lead placing her in the crosshairs, her only hope and potential damnation come in the form of Texas Ranger Ridge Cooper. She won’t be able to wiggle her way out of this one with a sassy comeback and a helping of Better than Sex Cupcakes.

Cutting his teeth on his first murder case, Ranger Cooper becomes torn between duty and desire. His job gets a whole lot harder as he works to find a viable suspect other than Tizzy.

Adding some fun to the serious business of solving the crime is a skunk attack, a bar fight, and some downhome wit and wisdom served up Texas style by Tizzy’s mom, Pattiecake and Aunt Sugarpie.

LAID OUT AND CANDLE LIT is the first book in a series of three revolving around the same characters and set in the same location of small town Brownsboro, Texas.  Because many scenes take place in SWEET THANGS BAKERY, a recipe from one of those scenes will be included in each book. For LAID OUT AND CANDLE LIT, the choice was Chocolate Coconut Pecan Pie. A delectable, rich concoction guaranteed to become an addiction.

Owners of the bakery, Pattiecake McAlister and Sugarpie Monroe, will be releasing a SWEET THANGS cookbook very soon, brimming with…you guessed it…nothing but Sweet Thangs!

  A native of the Lone Star state, Ann Everett is a former school secretary. For many years, Ann enjoyed doing stand-up comedy for businesses, corporations, and non-profit organizations. She is an active member of the Northeast Texas Writers’ Organization, where she currently serves as Director for their  twenty-sixth annual writers’ conference.

Ann is an award winning short story author and has been published in on-line e-zines as well as several newspapers. She lives on a small lake in Northeast Texas with her husband.

FMI about Ann and her books… http://www.anneverett.weebly.com
Twitter: @TalkinTwang
Email: Ann.Everett@rocketmail.com

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 23 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHOCOLATE COCONUT PECAN PIE

     “Orgasm Pie”

2 eggs
1 ½ Cups sugar
½ Cup cocoa
6 oz. evaporated milk
1 tsp. vanilla
1/8 tsp. salt
¼ cup margarine, melted
1 tsp. ground cinnamon (secret ingredient)
½ cup chopped pecans
1 cup coconut
1 unbaked deep dish pie shell

Preheat oven to 350 degrees.  In a large mixing bowl beat eggs. (We use an electric mixer.)  Add sugar and cocoa and mix well.  Add milk, vanilla, salt, cinnamon, and melted margarine, mix well.  Stir in pecans and coconut, mix well by hand.  Pour into pie shell and bake for 45 minutes or until firm.**

** If the edges of your crust start to get too brown before the pie is firm, cover the edges with foil or a pie crust shield.

*** You can use a frozen store bought pie shell if you like. We make our crust by hand.

PIE CRUST

1½ cups sifted all-purpose flour
½ tsp. salt
½ cup shortening
4 to 5 tablespoons cold water

Sift together flour and salt.  Cut in shortening with a pastry-blender—Sugarpie does this by hand. Pattiecake uses the dough hook with her stand mixer. Either way is fine, but Pattiecake’s is easier.  Blend until pieces are the size of small peas.  Sprinkle 1 tablespoon of the water over the flour-shortening mixture continuing to blend either with the pastry-blender or the dough hook. You keep adding water, 1 tablespoon at a time, until all is moistened. Your dough should be “wet” enough to gather into a ball and hold together.

On a lightly floured surface, flatten ball slightly and roll with rolling pin to 1/8 inch thick. If edges split, pinch together. Always roll spoke-fashion, rolling from center to edge of dough, using light strokes.

To transfer pastry, roll it over rolling pin, and then unroll it over pie plate, fitting loosely onto bottom and sides.