It’s my pleasure to have Deborah Raney as my guest with a tasty recipe! Here’s Deb:
Book 3 of the Clayburn Novels series. On Thanksgiving Day, Douglas DeVore kissed his beloved wife good-bye, unaware that it would be the last time he’d see her––or their precious daughter Rachel. Left with five kids to raise on his own, and already juggling two jobs to make ends meet, Doug wonders how he’ll manage moment by moment, much less day after day, without Kaye’s love and support.
When Mickey Valdez, a daycare teacher, hears of the tragedy, she offers to lend a helping hand. After all, it isn’t like she has a family of her own waiting for her at home. Her brothers are all happily married, but love seems to have passed her by.
When a spark ignites between Mickey and Doug, they fan the flames too soon and are left to deal with the consequences.
AUTHOR BIO: DEBORAH RANEY is at work on her 19th novel. Her books have won the RITA Award, HOLT Medallion, National Readers’ Choice Award, Silver Angel, and have twice been Christy Award finalists. Her first novel, A Vow to Cherish, inspired the World Wide Pictures film of the same title. Her newest books, the Clayburn Novels, are from Howard/Simon & Schuster. She and her husband, Ken Raney, have four children and enjoy small- town life in Kansas. Visit her website for more info.
Wren’s Nest is the fictional bed-and-breakfast that provides a warm haven for my characters in the Clayburn Novels. Proprietor Wren Johannsen just happens to serve a delicious cheesecake that is a Raney family favorite! Here, by popular demand, is the recipe.
3/4 cup flour
1 tsp. baking powder
1 large package vanilla cook-and-serve pudding mix (not instant)
3 Tblsp. salted butter
1/2 cup milk
• Beat until smooth and thick, and pour in bottom of well-greased 10-inch quiche pan.
1 29-oz. can sliced peaches, drained
• Arrange fan-style on top of batter, leaving about 1/2 inch from the edge.
1 8-oz. package cream cheese, softened
1/2 cup sugar
3 Tblsp. orange juice
• Beat for 2 minutes and spread over peaches, leaving 1/2 space all around edge.
Sprinkle topping with:
Mixture of 1/2 cup sugar and 1 tsp. cinnamon
• Bake at 350 degrees for 40 minutes or until crust around edge is golden.
• Cool and chill for several hours before serving. Keeps for several days and is great as a breakfast coffee cake.
VARIATIONS: Instead of peaches, spread one can of blueberry or cherry pie filling over crust.”–
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