Karen’s Killer Fixin’s
**AUTHOR SPECIAL**
with Sherry Gloag!

Welcome to my 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 favorite 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, Sherry Gloag, and her favorite recipe for BRANDIED PECAN PIE!

RING OF TRUTH
Hearts Of Braden Series Book 8
Not yet available
BY SHERRY GLOAG

Blurb

RING OF TRUTH
Hearts Of Braden Series Book 8
Not yet available
BY SHERRY GLOAG

Excerpt

She let out a yelp when she almost tripped over the man curled up, and fast asleep, on her doorstep when she returned home just before midnight. He was asleep wasn’t he? Stepping back Noelle glanced round, no lights shone in the nearby houses, no car was parked on the road, and the man still hadn’t moved. When she made to go round to her kitchen door she let out another yelp when she stumbled over a wheeled suitcase.

What the hell—? Who the hell—? Still the man didn’t move. Taking a deep breath, and positioning herself to run, she leaned over and searched for the pulse point in his neck.

He may sleep like the dead, but the man lived, so Noelle leaned closer, inhaled the earthy scent of cologne and recognised the man who’d featured prominently in her thoughts for the last five hours.

Reed Tanner.

What was he doing here, and why… was she standing over him when she needed to get into the house, open the front door and wake the guy up and get some answers.

It took a fist stuffed into her gaping mouth to prevent a third yelp, well more of a scream, Noelle admitted, as she stared at Reed Tanner, on his feet now, and leaning against the door jamb. His dark eyes, fogged with sleep, peered at her as if he’d never seen her before.

“Where the hell have you been all evening?”

Her mistake, he knew exactly who he was storming at. “Out.” All her pondering after delivering the flowers, all the decisions reached flew out the window. “Not that it’s any business of yours. What are you doing here?” When he swayed she grabbed his arm and hauled him across the threshold, shoved him up against the wall before slamming the door shut. Who cared if she woke the neighbours? Not her, that’s for sure.

As for his case? That could remain outside. Reed Tanner would not be staying long. All she needed to do was make him a coffee find out where he’d made a booking and call a taxi.

Yeah, right. She no longer lived in London, there were no hotels or bed and breakfast places locally, the nearest was nearly four miles away, and the local taxi drivers refused to come out at this time of night.

The hall light revealed his crumpled denim jacket, dishevelled hair, the lines of fatigue on Reed’s face, and the fact he hadn’t moved since she propped him against the wall.

With a shrug of inevitability Noelle tucked her shoulder under his arm, wrapped hers round his waist and nearly collapsed when a bolt of energy almost took her knees out from under her. He was built like a tank. All hard muscle and heat. Even through his shirt and jacket she swore she’d have burn marks where their bodies connected. The touch of his long arm over her shoulder shot pins and needles into her head and scrambled her brain. Did he deliberately rest his hand against the side of her breast? Her nipple peaked, ready and willing. So much for leading with the head. If only her body would listen to her head.

He towered over her own five feet eight inches and made her feel…delicate? What? Had her brain turned to mush? Delicate indeed, she’d never been ‘delicate’ in her life.

About the author…SHERRY GLOAG.

Best-selling author Sherry Gloag now lives in the beautiful East Anglian countryside in the UK. She spent her childhood in Scotland before moving to the Midlands of England.

After cutting her writing teeth with contemporary romance, Sherry tried her hand at light paranormal in her 2nd book of The Gasquet Princes series, His Chosen bride. Her next adventure, writing Regency stories, produced her best-selling novel, Vidal’s Honor.

When she’s not writing, Sherry enjoys walking gardening and her crystal craft work. “”It’s bit like writing 🙂 When you’re in the ‘zone’ everything just flows. It’s a great feeling.

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Links to Sherry’s website, blog, books, etc.

Website:
http://authorsherrygloagtheheartofroman.weebly.com/

Blog:
http://sherrygloagtheheartofromance.blogspot.co.uk/  

FB: https://www.facebook.com/SherryGloagAuthor

Twitter: http://twitter.com/#!/SherryGloag 

https://www.facebook.com/SherryGloagAuthor/app_2415071772 

https://uk.linkedin.com/pub/sherry-gloag/33/13a/801

https://plus.google.com/108759644426912348081/posts

https://www.smashwords.com/books/search?query=sherry+gloag

http://www.independentauthornetwork.com/sherry-gloag.html

http://www.authorsden.com/visit/author.asp?authorid=149450

https://www.pinterest.com/sherrygloag/

I hope you enjoy the recipe Sherry is sharing with us today on Karen’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 223 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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BRANDIED PECAN PIE
[British Recipe ~ Courtesy of Michel Prince]

• 500g pack sweet shortcrust pastry
• OR 500g of a biscuit/cookie base, liberally laced with cinnamon with 1tbsp brandy in the melted butter when combining together.
• flour, for dusting
• 75g butter, softened
• 100g golden caster sugar
• 175g golden syrup
• 175g maple syrup
• 3 eggs, beaten
• ½ tsp vanilla extract
• 4tbsps brandy.  2Tbsps to soak the pecans in, and 2tbsps to add to the pie mix.
• 300g pecan halves soaked for 24 hours in a decent brandy.
• double cream, whipped, to serve

METHOD

1. 24 hours before making, prepare the pecans by soaking them in 2tbsps of brandy in an air-tight tin.
2. Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin – keep any leftover pastry in case you need to fill any cracks after blind-baking. Prick the base with a fork and chill for 30 mins or until firm. IF using biscuit/cookie base, press the mix into the tin, chill and then bake for 15 mins without the beans.
3. Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.
4. Increase oven to 200C/190C fan/gas 6. Beat the butter and sugar together with an electric whisk until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, 1⁄4 tsp salt and the vanilla, then whisk until combined. Stir through the nuts and brandy and pour into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins – the pie should be golden brown but the filling should wobble a little in the centre when shaken. Leave to cool in the tin. You’ll probably need to run a knife down the side of the tin to release the pie. Serve with whipped cream.  Incredibly moreish and indulgent.  ENJOY!

Note:  Tbsp = Tablespoon
tsp =    Teaspoon

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 Don’t miss the chance to read this book!
Thanks, Sherry, for sharing your story with us!