Friday, October 29, 2010

Adelle Laudan in Full Throttle Magazine


Open publication - Free publishing - More magazine

Flip through the magazine above to page 37 where there is a full page write up about my Iron Horse Rider Series.
***Reminder***
Open for Pre Buys  Iron Horse Rider Books 1 2 3 as a set, for one low price (almost 1/2 off) until November 20th Each purchase will earn you a spot in a draw for a $50 Amazon Gift Card.

Pre-order your set today  
Just in time for Christmas. 

Medium Banner Legz

Wednesday, October 27, 2010

Halloween Groaners

13 Halloween   Groaners
1. Why don't skeletons like parties?
Because they have no body to dance with.

2. What monster flies his kite in a rain storm? 
Benjamin Frankenstein

3. What did the ghost buy for his Haunted House?
Home Moaner's Insurance

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4. Who did Frankenstein take to the prom?
His ghoul friend.

5. How do you fix a jack-o-lanten?
With a pumpkin patch.

6. What did the french fries dress up as for Halloween?
Mashed potatoes.
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7. What do you call a witch who lives at the beach?
A sand witch.

8. What goes "Ha-ha-ha...THUD!"
A monster laughing his head off.

9. What do you get when you cross a snowman with a vampire?
Frostbite.

10. Was Dracula ever married ?
No, he was a bat-chelor.

11. Who is a vampire likely to fall in love with ?
The girl necks door.
Photobucket 12. What do you call a skeleton who acts in Westerns ?
Skint Eastwood.

13. What did dracula say when he kissed his vampire girlfriend?
Ouch...


Don't forget pre-orders are being taken for my Iron Horse Rider Series in Print. They'd make a lovely Christmas present and the price is right. 
More info HERE

Monday, October 25, 2010

Have scary movies lost their edge?


With Halloween fast approaching, the television is filled with scary movies to watch. I've never really been one to watch horrors. The only time I enjoyed one, is watching Silence of the Lambs. Last night I sat and watched Prom Night with my girls. Wow, that was supposed to be scary? It had to be the most predictable movie I've watched in a very long time. Have the scary movies of this generation lost their edge? 
Can you recommend a movie that will scare the bejeesus out of me?
I have a few requirements though...


Kick ass like Wesley Snipes in Blade
  Tall dark and edible like Hugh Jackman in Vampire Hunters


 Hot guys who appeal to all age groups. Yes,even mine....
                                                  
I'm probably not going to be very popular for the couple of things I do not want in a scary movie....

I do not want a Vampire that sparkles....
                                                                      


and I do not want a Heroine who can't act...

Wednesday, October 20, 2010

Biker Fiction - Iron Horse Rider Series




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Pre Orders open Friday, October 22nd 'til November 20th for my Iron Horse Rider Series in Print


1. You can buy all three books for $25.00, that’s only $7.50ea
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Every pre order earns you an entry in a draw for a $50 Amazon Gift Card More info HERE
Small Banner Legz
2. The covers are gorgeous, thanks to the incredibly talented M E Ellis, which make for a lovely Christmas gift for the reader in your family. Read more about my series HERE
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3. L J James – AmericanBikerX.com says about Iron Horse Rider One 
When Adelle explains Shane’s feelings while riding, you can see in your mind where he is, and you can almost feel the wind in your face.
Biker Lowdown Show
4. Gail at Night Owl Reviews says about Iron Horse Rider Two The well-placed plot of Iron Horse Rider Two will captivate the reader throughout this beautiful story. This edition provides an absorbing look at how people of different cultures sometimes struggle to understand one another.
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5. Bestselling Author,Faith Bicknell-Brown says about Iron Horse Rider Three 
Shane and Tia’s romance will take you on a journey of poignant emotion, beautiful settings, and leave you wondering what new experience is just around the corner. http://faithbicknell.com/
6. Iron Horse Rider takes place in the majestic Appalachian mountains of Nova Scotia.
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7. The Micmac Indians of Nova Scotia play a key role in this series. You will learn about their customs and also what they have in common with bikers like Shane.
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8. There’s a group of travelling Romanian Gypsies who will introduce you to fire-breathing, belly dancing and crystal balls.
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9. What story is complete without a villain? Raven, a dark, brooding Micmac native, fills the role perfectly. He has been promised Tia’s hand in marriage until Shane comes to Tia's defense. Chief Gray Owl calls for a challenge. The winner wins Tia’s hand.
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10. Tia is a beautiful native woman, and the chief’s only daughter. She has been in mourning the death of her husband for two years. Her heart is far from healed, but is obligated to an arranged marriage with arrogant, cold and callous Raven.
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11. Yes, Iron Horse Rider has a paranormal element, complete with ghosts of the past, and shape-shifters in the form of wolves and hawks.
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12.The hero, Shane in Iron Horse Rider Series rides a '73 Shovelhead. There are a couple instances where Shane uses an old school fix on his bike that only a seasoned rider can appreciate.
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13. Ariana at The Romance Studio gives Iron Horse Rider 5/5 Iron Horse Rider is a great story of loss and hope. I found myself taken in by this story and couldn’t wait to read more. The characters were very real as were the emotions portrayed by them. I think Ms. Laudan captures the feeling of grief and tentative hope so well in a great read that you won’t want to put down.
Read the full review HERE

Last , but definitely not least.....
My hero, Shane
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Saturday, October 16, 2010

Biker Fiction - She Rides

The End!  It's finished and now submitted to X Publisher for consideration. 
Keep your fingers crossed for me. 
This is the story of Missy, a gal who was raised by her Pops, pretty much 24/7 at the clubhouse. She has a slew of 'uncles' to make up for the Mom who gave the ultimate sacrifice, her life giving birth to her. 
Now, a year after Pops death,20 year old Missy wonders if there is more to life than spending night after night in a stale clubhouse, when she'd much rather be in the wind. 
An unexpected turn of events puts her on her beloved motorcycle, Lady, an 1942 Indian Scout. Missy sets off on her own to ride the highways and country roads of Ontario. She Rides is the story of her journey and the many situations she finds herself in. It has bikers, tattoos, leather, motorcycles, love, bike week, hot sex, heart break, rivals, an ambush, and in the end, it's payback time....biker style. 
I think you're going to love this one.... stay tuned.

Wednesday, October 13, 2010


Thirteen Reasons I've Been So Busy


1.      I am finishing up my next book, She Rides. Hopefully it will be ready to submit Monday morning.
2.      I need to finish She Rides so I can start fresh for National Novel Writing Month NaNoWriMo.
3.     Yes, I am a glutton for punishment, but I already have the outline ready.
4.      My new publisher imprint, Legz Publishing will officially open on October 22nd deadline. Which will allow me to reach my target audience at a great price. If you are interested in carrying my Biker Fiction in your store, please send email to query@legzpublishing.com 
5.      October 22nd is the first day of pre-orders for my Iron Horse Rider Series Books 1-3 in print
6.      Promoting a onetime offer of all three books for one low price of $25. Just in time for Christmas.
7.      I am setting things up so you can pay via PayPal or Credit Card.
8.      A good friend, LJ James of the Biker Lowdown Radio Show calls my series Harley-quin romances.
9.      I am taking wholesale orders for a great price during this pre-order time frame.
10.  I've already enlisted a few biker accessory/leather shops to carry my series, and any other biker fiction I put out in print. I will list them at Legz Publishing once things are firmed up
11.   Making sure all of the necessary paperwork is filed ie: registering a business, taxes, etc
12.   Creating a Newsletter to go out with news of a Christmas Contest coming up real soon.
13.   Spent the past 24 hours watching the miners in Chile make it above ground. I dried tears several times. My hat is off to all of the workers who helped make this a successful rescue. Special warm thoughts going out to the miners and their families as they reconnect and try to move forward after such a harrowing experience. Wishing each and everyone involved. Miles of Smiles J

God Speed to Trapped Miners



It's time to celebrate and time to light a candle for continued progress of seeing all 33 men safely above ground.
You can watch the live stream with the rest of the world here 
 http://edition.cnn.com/video/flashLive/live.html?stream=stream2
I find myself glued to the live stream, shedding a tear or two for each miner delivered safely to their families. The men and women  involved in their rescue deserve major kudo's for their tireless effort, some working around the clock to see their fellow countrymen returned to them.
I ask each and every one of you to light a candle for the safe return of the rest of the miners. This post sees ten men safely above ground. 
Godspeed to the remaining miners. You are in my thoughts and prayers. 

Saturday, October 09, 2010

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Happy Turkey Day to all of my Canadian friends. 


Sometimes holidays can be so bittersweet. This year my
best friend of over 30 yrs will be here to celebrate with myself 
and my two girls. That is truly something to be thankful for.
I can't help but remember the passing of my Dad. Two years ago
on Thanksgiving weekend, and it is almost a year gone by since my Mom passed. 
I must not dwell on their passings, but be thankful for my 
memories, and try to create fond memories for my children.
May your homes be filled with love and laughter. 
Adelle Laudan & Family

Wednesday, October 06, 2010

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Thirteen Great Pies 
Happy Thanksgiving to all of my fellow Canadians 

Caramel Apple 1
Caramel Apple Pie
Crust 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box 1/4 cup (50 mL) finely chopped pecans Filling 3/4 cup (175 mL) granulated sugar 2 tbsp (25 mL) all-purpose flour 1 tsp (5 mL) ground cinnamon 1/8 tsp (.5 mL) ground nutmeg 1 tbsp (15 mL) lemon juice 6 cups (1.5 L) peeled cooking apples (6 medium) Topping 1/3 cup (75 mL) caramel ice cream topping 1/4 cup (50 mL) chopped pecans
Method:Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan. • In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. • Bake 35 to 45 minutes or until apples are tender and crust is golden brown. Cool at least 1 hour before serving. • Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.


Pumpkin Pie 2
Easy Pumpkin Pie
Ingredients: 3/4 cup sugar 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 can (16 oz) pumpkin (not pumpkin pie filling) 1 1/4 cups evaporated milk or half and half 2 eggs, beaten 1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
Method: • Heat oven to 425°F. Prepare pie crust according to package directions for One Crust Pie using 9" pie plate. In large bowl, mix filling ingredients. Pour into pie crust. • Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.


Cinamon Apple w Caramel 3
Cinnamon-Apple Pie with Caramel-Pecan Sauce
Ingredients: Pie 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust) 1/2 cup (125 mL) granulated sugar 4 tsp (20 mL) cornstarch 1 tsp (5 mL) ground cinnamon 4 cups (1 L) thinly sliced, peeled apples (4 medium) 1 tsp (5 mL) milk 1 tsp (5 mL) granulated sugar Sauce 1/4 cup (50 mL) butter 1/2 cup (125 mL) packed brown sugar 2 tbsp (25 mL) light corn syrup 1/4 cup (50 mL) chopped pecans 1/4 cup (50 mL) whipping cream 1/2 tsp (2 mL) vanilla
Method: • Heat oven to 450ºF. Spray baking sheet with nonstick cooking spray. Unroll pie crust on baking sheet. • In medium bowl, mix 1/2 cup granulated sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon onto centre of crust, spreading to within 2 inches of edge. Fold edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon granulated sugar. • Bake 25 to 30 minutes or until crust is golden brown and apples are tender, covering with foil last 10 minutes if necessary to prevent excessive browning. • Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat. Boil gently 2 minutes. Add pecans. Boil 2 to 3 minutes, stirring occasionally, until pecans are lightly toasted. Remove from heat. Stir in whipping cream and vanilla. Cool 15 minutes. Serve over warm or cool pie.


Apple Pie 4
Perfect Apple Pie
Ingredients: 1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts 6 cups (1.5 L) thinly sliced, peeled apples (6 medium) 3/4 cup (175 mL) sugar 2 tbsp (25 mL) flour 3/4 tsp (3 mL) cinnamon 1/2 tsp (2 mL) salt 1/8 tsp (0.5 mL) nutmeg 1 tbsp (15 mL) lemon juice
Method: • Heat oven to 400°F (200°C). Prepare pie crust according to package directions for Two Crust Pie using 9" (23 cm) pie plate. • In large bowl, stir together filling ingredients. Place filling evenly into pie crust. Top with second crust; wrap excess top crust under bottom crust edge. Press edges together to seal; flute edges as desired. Cut slits in top crust to vent. • Bake 40 to 50 minutes or until apples are tender, filling is bubbling through slits in top crust and crust is golden brown. Cover edge of crust with strips of foil after first 15 minutes of baking.


Maple Walnut Pumpkin 5
Maple-Walnut Pumpkin Pie
Ingredients: Crust 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box Filling 1/2 can (796 mL) pure pumpkin (not pumpkin pie mix) 1 can (300 mL) sweetened condensed milk (not evaporated) 2 eggs 2 tbsp (25 mL) real maple syrup or maple-flavoured syrup 1 1/2 tsp (7 mL) pumpkin pie spice Streusel 1/4 cup (50 mL) packed brown sugar 1/4 cup (50 mL) finely chopped walnuts 2 tbsp (25 mL) all-purpose flour 2 tbsp (25 mL) cold butter or margarine Topping 1 cup (250 mL) whipping cream 2 tbsp (25 mL) packed brown sugar Chopped walnuts if desired
Method: • Heat oven to 425ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes. • Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. • Reduce oven temperature to 350ºF. Sprinkle streusel over pie. Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning. • Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time. • To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.

Chocolate Supreme 6
Chocolate Surprise Pecan Pie
Ingredients: Crust 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust) Filling 1 pkg (250 g) cream cheese, softened 1/3 cup (75 mL) granulated sugar Dash salt 1 tsp (5 mL) vanilla 1 egg 1 cup (250 mL) chopped pecans 1/2 cup (125 mL) semisweet chocolate chips Topping 3 eggs 1/4 cup (50 mL) granulated sugar 1 cup (250 mL) light corn syrup 1 tsp (5 mL) vanilla 1 square (28 g/1 oz) unsweetened baking chocolate, melted, cooled Garnish 1/2 cup (125 mL) whipping cream 1 tbsp (15 mL) chocolate-flavour syrup
Method: • Heat oven to 375ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips. • In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. • Bake 40 to 45 minutes or until centre is set. Cool on cooling rack at least 2 hours before serving. • In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.


Spiced Ginger Pear 7
Spiced Gingered Pear Pie
Ingredients: Crust 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box Filling 1/2 cup (125 mL) packed light brown sugar 1/4 cup (50 mL) granulated sugar 2 tbsp (25 mL) cornstarch 3 tbsp (45 mL) finely chopped crystallized ginger 1 tsp (5 mL) finely grated lemon peel 6 cups (1.5 L) thinly sliced peeled pears (6 medium) 1 tbsp (15 mL) butter, cut into small pieces Topping 1 tbsp (15 mL) water 4 tsp (20 mL) granulated sugar
Method: • Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. • In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined pan. Dot with butter. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking. • Bake 40 to 45 minutes or until pears are tender and crust is golden brown.


Peach Pie 8
Peach Pie
Ingredients: 7 cups (1.75 mL) fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds) 1 1/4 cups (300 mL) granulated sugar 1/4 cup (50 mL) quick-cooking tapioca 1/4 tsp (1 mL) cornstarch 1/4 tsp (1 mL) ground cinnamon 2 tbsp (25 mL) fresh lemon juice 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box 1/2 tsp (2 mL) all-purpose flour 2 tbsp (25 mL) peach preserves or jelly Method: • Heat oven to 425ºF. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally. • Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places. • Cover crust edge with 2 to 3 inch strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.


Fresh Pear 9
Fresh Pear Crostata
Ingredients: 1/2 cup sugar 3 tablespoons all-purpose flour 4 cups chopped peeled ripe pears (8 to 9 medium) 1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts (1 crust) softened as directed on box 1 teaspoon sugar 2 tablespoons sliced almonds
Method: • Heat oven to 450°F. In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat. • Remove 1 pie crust from pouch; unroll crust into ungreased 15x10-inch pan with sides. • Spoon pear mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over pear mixture, pleating crust slightly as necessary. Sprinkle 1 teaspoon sugar over crust edge. • Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture during last 5 minutes of bake time. Cool 15 minutes. Cut into wedges; serve warm.


Merry Cran Apple 10
Very Merry Cran-Apple Crostata
Ingredients: 1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts 2/3 cup (150 mL) packed brown sugar 1/3 cup (75 mL) flour 3 cups (750 mL) thinly sliced cooking apples 2 cups (500 mL) fresh or frozen (thawed) cranberries 1 tbsp (15 mL) butter or margarine
Method: • Heat oven to 425°F (220°C). Place pie crust on ungreased baking sheet. • Mix brown sugar, flour, apples and the cranberries. Mound mixture on center of dough up to 3-inch (7.5 cm) from edge. Dot with butter. Fold edge of dough over apples. • Bake pie 20 minutes. Cover centre with 5-inch (12.5 cm) square of foil to prevent over browning. Bake 10 to 15 minutes longer or until crust is golden brown.


French Silk Chocolate 11
French Silk Chocolate Pie
Ingredients: 1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts 3 squares (each 1oz/28g) unsweetened chocolate, chopped 3/4 cup (175 mL) butter or margarine, softened 1 cup (250 mL) sugar 1 1/2 tsp (7 mL) vanilla 1 cup (250 mL) fat-free cholesterol-free egg product whipped cream
Method: • Heat oven to 450°F (230°C). Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch (23 cm) pie pan. Flute top edge of crust. (Refrigerate remaining crust for later use.) • Bake for 9 to 11 minutes or until lightly browned. Cool. • Melt chocolate in small saucepan over low heat or in microwave oven. Cool. • In large bowl, cream butter; gradually add sugar, beating until light and fluffy. Blend in cooled chocolate and vanilla. • Gradually add liquid egg product, beating at medium speed for 5 minutes. After egg product has been added, continue beating at medium speed for an additional 5 minutes. • Pour into cooled, baked crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream, or as desired.


Holiday Choc Mint 12
Holiday Chocolate-Mint Pie
Ingredients: 1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts 2 cups (500 mL) milk 1 pkg (170 g) (6 serving size) chocolate pudding and pie filling 1 cup (250 mL) semi-sweet chocolate chip pieces 1/2 cup (125 mL) milk 20 large marshmallows 1 cup (250 mL) whipping cream 1/2 tsp (2 mL) peppermint extract 1/3 cup (75 mL) crushed red, green and white hard peppermint candies
Method: • Heat oven to 400°F (200°C). Prepare pie crust according to package directions for One Crust Pie using 9" (23 cm) pie plate. • Bake pie crust as directed on package for One Crust Baked Pie Shell. Cool completely, about 30 minutes. • Meanwhile, in 2-qt (2 L) saucepan, stir together 2 cups (500 mL) milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside. Stir occasionally. • In 3-qt (3 L) saucepan, heat 1/2 cup (125 mL) milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 10 to 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. • In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup (50 mL) of the crushed candies • Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining crushed candies on top. Store covered in refrigerator


Lemon Cheesecake 13
Lemon Cheesecake
PREP TIME: 15 MINS | TOTAL TIME: 6 HRS 50 MINS
Ingredients: Crust 1 pkg Betty Crocker* SuperMoist* Golden cake mix ½ cup (125 mL) butter or margarine, softened 1 tsp (5 mL) grated lemon peel Filling 2 pkgs (250 g each) cream cheese, softened ¾ cup (175 mL) sugar 3 containers (3.5 oz each) lemon pudding (from 4-pack container) ½ cup (125 mL) sour cream 3 eggs 2 cups (500 mL) frozen (thawed) whipped topping
 Method: • Heat oven to 300°F. Spray bottom and side of 10-inch (25 cm) springform pan with baking spray . Wrap foil around outside of pan to catch drips. Reserve 1/4 cup/50 mL of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. • In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. • Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. • Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.


Recipes were take from https://lifemadedelicious.ca 

Friday, October 01, 2010

Amazon Kindle



These Four Titles are now available for your Kindle. 

In Your Eyes                 http://amazon.com/dp/B003T0GIUO

Iron Horse Rider One   http://amazon.com/dp/B003T0GIZ4

Iron Horse Rider Two    
http://amazon.com/dp/B003T0GJ44

Iron Horse Rider Three | http://amazon.com/dp/B003T0GJ0I