Cookbook Giveaway #16 Winners

Winners in order they came out of the hat. Please send an email to kjf916 at gmail dot com, with your name, blog name (so I know which name goes which blog) and mailing address! Remember, select one recipe from your cookbook and blog about it within thirty days. That's it! Congrats to all. :)

Avanika (Yumalicious Bakes)
Wins: Waffles From Morning to Midnight

Rene (From One Stove to Another):
Wins: The Encyclopedia of American Cooking

Eva (Why Am I So Boring)
Wins: Basic Cooking

Delectable Dining
Wins: Everyday Food: Great Food Fast

Min (A Bad Girl’s Kitchen)
Wins: America’s Best Lost Recipes

Allison (Cooking on Sale)
Wins: Extraordinary Meals from Ordinary Ingredients

How to Eat a Cupcake
Wins: Bon Appetite, Y’all

CakeScrape
Wins: Taste of Home Cookbook

Jelli Bean of Jelli Bean Journals
Wins: California Home Cooking

Jade of the Mess Pot
Wins: ‘wichcraft

My retinas are burning! My eyes, My eyes!

This recipe from the 1985 cookbook "Betty Crocker Cookbook for Boys and Girls" purports to serve up a cake which, when served with the lights off, will thoroughly spook your party guests.

I think the execution of a spooky cake with flaming eyes would carry a lot more juice if it didn't have that peaceful, benevolent licorice string smile, under the flaming ocular cavities. Then again, it could be a very "Children of the Corn" expression.

"Mama! Mama!" ::with screeching sound accompanying knife stabbing motion::

To make flaming eyes:

Place 2 eggshell halves, round sides down, on the cake, for eyes.

Place 1 sugar cube in each shell.
When ready to light up and serve, pour 1/2 teaspoon of lemon extract (why that flavor, I don't know, but that's the recipe) over each sugar cube, and light up.

Next, I suppose you calm the screaming children, upset that you've blinded Casper the friendly ghost.
Happy Halloween!

Grilled Portabello Mushroom Sandwich with Basil Mustard Sauce

This is a recipe from the spa cuisine collection of SpaIndex.com: Guide to Day Spas and Stay Spas and was created in connection with the mustard festival held every year in Napa Valley.

The recipe is easy, fast, and rich -- it has an intense taste which is necessary when you are counting calories. As the recipe states, only a tiny bit of the sauce is needed or it's too rich. I used about a tablespoon on my sandwich and although it was delicious, it was too much and I scraped some off. The thin schmear was much better.

I like the idea of using small mushrooms and buns as "mushroom sliders" but for my version, I had a large portabello and a ciabatta roll, so I used those.

This is also an easy but thoughtful sandwich to make for vegetarians which will come in handy this holiday season when everyone else is eating leftover turkey sandwiches. Grill some mushrooms and set them aside for your vegetarian guests so you can make this for them day after Thanksgiving.

http://www.spaindex.com/CUISINE/PortobelloSandwich.htm

Get the entire recipe and tips by clicking the link above. This is my synopsis:

1 mushroom cap, brushed with garlic olive
1 bun, brushed with garlic olive
1 tablespoon of mayo
Splash of lemon juice
Dab of Dijon mustard
handful of chopped basil
salt, pepper, and cayenne

Grill bun and mushroom 4 min each side until cooked. Mix remaining ingredients, top bun with basil mustard sauce, and serve.

Barefoot Bloggers: Blue Cheese Souffle

This month's second of two selections for Barefoot Bloggers was Blue Cheese Soufflé, as chosen by Summer of Sexy Apartment. The recipe can be found by clicking on the link above or in Ina's Barefoot in Paris cookbook on page 50.

I have the nastiest cold right now and not much appetite, so I scaled the recipe down to make two ramekins worth. It turned out surprisingly well for my ingredient adjustments. My primary concern was puffery and whether I'd be able to taste it with my deadened cootie ridden tastebuds.

It browned and puffed up very high and proud, but deflated even as I was taking photographs, so you're seeing it on its way down. Fortunately, it was piquant enough to taste and comforting enough to feel like, even in its small size, I'd had a proper warm dinner. I wasn't up to a salad, which I thought would be the best companion, so instead diced up two small heirloom tomatoes, topped with a bit of pesto and olive oil and a few dollops of Burrata Cheese, and had my Cheese Duo -- Blue Cheese Souffle and Burrata Caprese Salad. Thanks Summer, I enjoyed this!

P.s. Like Eva, I made this is a toaster oven of all things, so I could watch it closely. Being fearless sometimes had its advantages, like being bold enough to actually make souffle in a little toaster oven. It worked fine!

Jelli Bean's Brownie Muffin Bites

I keep telling you guys, the fun part of giving away my cookbooks is seeing what you choose to make, and getting a free blog post for my own blog, which I don't have to think about. I've been so lazy tired lately, I can hardly be bothered to upload my own creations, so I love when I get to share yours.


Look at these fantastic Brownie Muffin Bites. These were made by Jelli Bean of Jelli Bean Journals, who won my "Deceptively Delicious" cookbook by Jessica Seinfeld. Stop by Jelli's beautiful blog and see how she concocted these little morsels using squash and chayote puree, and then add her to your blogroll.

Also, be sure to visit this week's giveaway under my "giveaway" category -- I've got more than a dozen to choose from this week. I figure I won't have to blog any of my own food for months.

Nicole's Chocolate Almond Crepes with Raspberry Brandy Sauce

My absolute favorite part of giving away my cookbooks is seeing what my readers do with the recipes. Nicole Dabbs from the Atlanta, Georgia area has a beautiful blog, and I was delighted to read her post for Chocolate Almond Crepes with Raspberry Brandy Sauce made from one of my cookbooks.

Stop by Nicole's blog and then add it to your blogroll.

Cookbook Giveaway #16 -- and it's a Big One, Elizabeth

Well, big one in the sense that I am making a huge push to get some books out before the end of this year. They are taking over my art table and I've got some pieces I want to work on, so, be gone cookbooks!

I like to keep things interesting by giving away a pair of books periodically, last done with the Cook's Illustrated Collection, and prior to that, two Tapas books. This time, I'm doing a whole BUNCH of books.

So here's what we'll do: This week, I'm listing ALL of the books, below, and I'll select one name PER book. I'm averaging about 8-10 loyal bloggers every week (and 2 or 3 challenged souls who don't read the rules and thus are not eligible) so if I list 8-10 books, everyone should win, yes?

This is what we'll do this time:

1) All valid comments go into the hat for drawing, in random order.
2) In your comments, let me know your choices in order of preference. Yes, I know that means you have to make a list of books, but just cut and paste and rearrange, eh?
3) Leave off your list any books you DO NOT WANT to win. If the book comes up with your name, I'll select another name for that book, and select a different book for you.
4) As I draw the names, the first person gets her first choice from the list. Of the remaining books, the second person gets the book next available on her list, the third person gets the next available book on her list, and so on and so forth.

Does that make sense? I hope so.

As always, new participants, you should read about the rules for winning this book on my blog, because you must cook and blog from the winning book within 30 days. If your comments don't link me to your foodie blog to demonstrate you can and will do so :::scratch::: (that's me, making the motion of drawing a knife across my throat or tearing up your comment, take your pick).

Awayyyyyyyyyyyy we go!

Cut and paste and rearrange the following in the order you'd most like to win, and by all means, if there are only a few you're interested in, just list those few in your comments. Leave OFF any book you already have or don't want to win.

ALL NEW LIGHT COOKING

AMERICA'S BEST LOST RECIPES

AMERICAN COOKING, The Illustrated Encyclopedia of : 5000 of the Best Recipes from America's Home Economics Teachers

BASIC COOKING: All you need to cook well, quickly

THE BLENDER BIBLE

BON APPETIT, YALL: Recipes from Three Generations of Southern Cooking

BUTTER BUSTERS COOKBOOK

CALIFORNIA HOME COOKING: American Cooking in the California Style

EVERYDAY FOOD: GREAT FOOD FAST

EVERYTHING COOKING FOR TWO

EXTRAORDINARY MEALS from ORDINARY INGREDIENTS

375 SENSATIONAL SPLENDA RECIPES

TASTE OF HOME: Cooking for One or Two (slim hardback)

TASTE OF HOME COOKBOOK (the big one in the 3 ring binder)

USA COOKBOOK, Sheila Lukins'

WAFFLES FROM MORNING TO MIDNIGHT by Dorie Greenspan

'WICHCRAFT


Ok that's enough for now (and only a very small dent) Whew. I'm tired and have books all over my floor around my feet. :)

Also, Read Frequently Asked Questions and Post General Comments or Wish List Requests.

This giveaway is open until I say it isn't anymore, but we're looking at about two weeks, because I'll need to qualify for a small loan to cover the postage.

Good luck!