“Southern Sass and Killer Cravings” – There’s a new cozy series in town and you’re going to LOVE it!
Amazon gives an overview of this delightful new book:
Life has always been sweet on Georgia’s Peach Cove Island, but a case of murder has Marygene Brown down in the pits . . .
For generations, the women of the Brown family on Peach Cove Island have been known for their Southern sass and sweet homemade desserts at their beloved Peach Diner. Since their mother’s passing two years ago, Marygene has been stuck in Atlanta while her sister Jena Lynn has been running the family business. Now Marygene has left her husband and returned to her hometown, where she can almost feel Mama’s presence.
But all is not peachy back home. Marygene has barely tied on an apron when a diner regular drops dead at the counter. When it turns out the old man’s been poisoned, Jena Lynn is led away in handcuffs and the family eatery is closed. Now, to save her sister and the diner, Marygene must find the real killer. With some startling assistance from her Mama’s spirit, Marygene will be serving up a special order of just desserts . . .
Includes Seven Recipes from Marygene’s Kitchen!
And my thoughts? Well, I just loved this book. Sometimes it takes me awhile to “bond” with a character. Not so with Young’s Marygene (perhaps it’s because we are both ‘Marys’? 🙂 ). I instantly liked Marygene, felt I knew her, rooted for her, and wanted to read more. I can’t wait until book number two is out. I must admit, I felt a little bit lost as I read the last page, as if I was saying good-bye to a good friend. But lucky for us, it’s not good-bye. Book number two will be out before we know it!
Would you like a glimpse into Marygene’s recipe file? Kate Young, “Southern Sass and Killer Cravings” beautiful author above, is sharing her ‘Melt in Your Mouth’ Buttermilk Biscuits in a recipe below.
This recipe yields a full sheet of biscuits. To make my life a little easier, I usually freeze the leftovers immediately. I wrap them in plastic wrap and then place in a freezer bag. In the mornings or for a late night snack, my kids take an individually wrapped biscuit, replace the plastic wrap with a napkin, and microwave for thirty seconds. They can have homemade biscuits whenever they feel like one and I only have to bake them once a week. It’s a win-win.
5 cups Self-Rising Flour
1/2 pound cup cold butter (cut into pats)
2 1/2 to 3 cups full fat buttermilk
A couple of pinches of salt
½ stick melted butter
Blend butter, flour, and salt in mixer or by hand until it resembles cornmeal. Then pour in the buttermilk and mix until just incorporated. Dump dough out onto a floured surface (sprinkle a little four on top of dough if sticky) and roll out to ½ to ¾ of an inch thick. (You can just pat the soft dough out by hand and use the first crease on your index finger to measure.) Cut biscuits out with a round cutter and place on baking sheet lined with parchment paper or baking mat. Biscuits will rise better if they are slightly touching.
Bake at 425 for 15 to 20 minutes on top rack. Brush the tops with melted butter while hot and serve.
You’re not going to want to miss getting a copy of your own. If you’re interested, click on one of the links below from your favorite book seller: