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A classic holiday cake that just tastes like Christmas
9 servings
20 minutes
1 hour
Dessert, Breakfast
Inroduction
I’ll admit it–as a kid, I had no idea there was such a thing as gingerbread that was a cake instead of a cookie you could shape into men or build a house with. But the first time my mom made it, I was in love! A moist, dense cake with that same familiar flavor, this is reminiscent of coffee cake…and so can totally be breakfast as well as dessert. Right? Right??
And though I will always love gingerbread cookies, this has another something going for it–it comes together super fast! Perfect for your holiday table or the next gathering of family and friends!
Ingredients
Instructions
In Christmas at Sugar Plum Manor, Lady Mariah is known to indulge in a hearty slice of gingerbread for breakfast before dashing off to the village to plan her Christmas surprise, and she and Cyril enjoy it together in Christmas Wood when they’re planning said surprise as well!
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One of the most classic holiday treats, so beloved that “sugarplum” came to be used as a term for ANY candy.
Around 4 dozen
1 hour
13 hours
Dessert, Snack
Inroduction
We all know phrases like “visions of sugarplums danced in their heads”…but how many of us have ever actually had a sugar plum these days?
Traditional sugar plums are simply sugared prunes, repeatedly baked until they’re a dense, chewy, sugary treat–and they are delicious! So delicious that they were an incredibly common, well-loved holiday candy that became so ubiquitous that “sugarplum” came to be used for any candy or confection, especially around Christmas.
This recipe, however, is all about the original. Dense, chewy, sugary dried plums that are sure to make a few visions of deliciousness dance in your head too!
Ingredients
Instructions
1. Preheat your oven to 175º or its lowest setting.
2. Soak the prunes in hot water for 5 minutes to soften them, then drain them.
3. Line a cookie sheet with parchment paper.
4. In a low bowl (like a cereal or soup bowl), pour some of the sugar.
5. Using one hand, pick up a prune and drop it into the sugar, rolling it around to coat evenly. Using your other hand, pick up the sugared prune and put it on the baking sheet. Repeat with all the prunes.
6. Bake for 2 hours. Remove from oven and let cool enough to handle.
7. Re-roll the plums in sugar as in step 5.
8. Bake again, then re-roll in sugar, refilling your bowl as necessary.
9. Repeat for a total of 4-5 bakes, depending on how chew you like your sugar plums and how dry they were to begin with. At any point in the baking, if you run out of time, you can pause and leave them sit out at room temperature overnight, then continue the process the next day. After the final bake, the sugar should be crisp and the plums chewy. Feel free to bake more or less to taste.
10. Store at room temperature in a sealed container.
Sugar plums are a favorite treat in Christmas at Sugar Plum Manor–so very dear to our heroine that at Christmas time, when they make the treats, she renames the entire estate to reflect them, and Plumford Manor becomes Sugar Plum Manor. =)
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A classic Danish holiday recipe gets a plum twist with its traditional, tender, flaky yeast dough
2 pastries, 8 servings each
1 hour, 20 minutes
9 hours, 20 minutes
Dessert, Breakfast
Inroduction
Kringle is a traditional Danish pastry popular around the holidays…or anytime. Because once you get a mouthful of flaky pastry crust and an ooey-gooey fruit filling, you’re going to want more!
This traditiona Kringle dough has a lot of chilling time between steps so takes quite a while overall…but not all that much active time. If you’re doing a side-by-side taste comparison between this as the quick dough I also provide a recipe for (here), this traditional dough wins every time! (Though if you’re doing a side-by-side, you won’t find anything lacking in the quicker version).
Traditional Kringle is filled with tart cherry jam and almond paste, which you are welcome to use! You could substitute any favorite fruit jam or preserves as well. But in honor of the plum orchards at Plumford (aka Sugar Plum) Manor, I decided to create a plum version that’s featured in Christmas at Sugar Plum Manor and is sooooo tasty! Plum preserves can be difficult to find, fair warning. I had to order Bonne Maman’s from Amazon.
Ingredients
Instructions
For the Kringle
For the Icing
Plum Kringle plays a rather pivotal role in Christmas at Sugar Plum Manor, when our Danish antagonist commissions this regional spin on one of his favorite holiday treats from a local baker in Castleton.
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A classic Danish holiday recipe gets a plum twist…and an American quick-dough for an easy breakfast or dessert!
2 pastries, 8 servings each
1 hour
3 hours
Dessert, Breakfast
Inroduction
Kringle is a traditional Danish pastry popular around the holidays…or anytime. Because once you get a mouthful of flaky pastry crust and an ooey-gooey fruit filling, you’re going to want more!
Traditional Kringle is made with a yeast dough that isn’t hard but is definitely time-consuming. This sour cream-based dough is yummy but also quick to come together!
Traditional Kringle is filled with tart cherry jam and almond paste, which you are welcome to use! You could substitute any favorite fruit jam or preserves as well. But in honor of the plum orchards at Plumford (aka Sugar Plum) Manor, I decided to create a plum version that’s featured in Christmas at Sugar Plum Manor and is sooooo tasty! Plum preserves can be difficult to find, fair warning. I had to order Bonne Maman’s from Amazon.
For the traditional yeast-dough recipe, you can click here or look in the back of the book!
Ingredients
Instructions
For the Kringle
For the Icing
Plum Kringle plays a rather pivotal role in Christmas at Sugar Plum Manor, when our Danish antagonist commissions this regional spin on one of his favorite holiday treats from a local baker in Castleton.
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Time for a fun announcement that I’ve been sitting on for a while! My editor at Guideposts reached out in May to ask if I’d consider writing a contemporary beach read for them.
Now, the question came right as I was dealing with my cancer diagnosis, so there was a lot up in the air. Would I be able to write as quickly as normal? Or quickly enough, anyway? Would I be able to get it to them this summer? For that matter, when my editor reached out, the line they wanted it for wasn’t yet green-lit, so there was a lot of “maybe” involved.
She told me what they were looking for, though, so I spent a weekend with the comparable title they’d named, then some time brainstorming how I could deliver the “what they want” with something unique and “me.”
I decided right off the bat that I wanted to set this book in the Outer Banks, this time in the stretch I know best, between Avon and Buxton on Hatteras Island. I decided a bookshop would be a fun setting, in part because visiting the local bookstores down there, on both Hatteras and Ocracoke Islands, are always one of the highlights of a beach trip for me. And so I pitched The Island Bookshop, and my editor and team were very enthusiastic. The project got the official go-ahead, I turned in a synopsis…then there was a bit of delay on the contract itself, so I’m only just now able to share. But excited to do so, nevertheless!
The Island Bookshop is mostly a contemporary about Kennedy Marshall, who has to drop everything with her very-cool job as a rare book expert for the Library of Congress in D.C. to rush home to Avon, NC when her sister, Jackie, falls off the ladder to the attic of their family bookstore and gets a serious concussion and traumatic brain injury. Kennedy usually avoids her hometown, not because she doesn’t love it there, but because when she’s there, it’s too hard to remember that she’s only supposed to be the friend of Wes Armstrong, their next-door neighbor and the guy she’s been trying not to love ever since he chose her best friend over her in high school. Spending longer than a week in the beach town is the last thing she wants to do–but Jackie’s injuries are severe, and abandoning her and the store they inherited from their grandmother a year ago isn’t an option. Especially when she finds what had sent Jackie down the attic ladder too fast–a box of first edition children’s books and the deed to the house that became the bookshop…made out to a name none of them has ever heard before.
Cue the light timeslip element, where we jump back to 1938 and meet Ana Horvat, who has just immigrated from Dalmatia (now Croatia, Italy at the time) to escape Mussolini’s persecution. She arrives in Avon looking for her husband, Marko, who had come ahead of her to find the perfect place for them and their coming child. Marko, however, has signed onto a weeks-long fishing trip, so Ana has to find her own place as she waits for him to return. She’s blessed to find a friend quickly…but not everyone is eager to welcome a “foreigner” with strange ideas about teaching the island children other languages through various-language versions of The Secret Garden–the very way she learned English as a girl. All she wants is a place to belong–but can they really find it in this tight-knit island community, where it’s so obvious that they’re different?
So, yeah. We’ve got classic literature. A bookstore. A heroine with the coolest job ever (I mean, right??). Friends-to-more. Some deep family drama. The pull of family and dreams that clash…and of course, a gorgeous setting, full of sandy beaches, the occasional tropical storm, and lots of mood.
I’ve already finished writing it and have turned it in, so it’s a little funny that I can only now announce it, but still so fun! It’s currently set to come out next May from Guideposts. Stay tuned for things like cover reveals and pre-order info!