Author will share recipes at Foxtale Book Shoppe party
by Rebecca Johnston
March 06, 2013 11:41 PM | 1332 views | 0 0 comments | 7 7 recommendations | email to a friend | print
Novelist Mary Ellen Taylor, will be at FoxTale Book Shoppe in Woodstock on Saturday for the Book Party, Recipe Swap and Book Signing. She will be promoting her new book ‘The Union Street Bakery.' <br> Special to the Cherokee Tribune
Novelist Mary Ellen Taylor, will be at FoxTale Book Shoppe in Woodstock on Saturday for the Book Party, Recipe Swap and Book Signing. She will be promoting her new book ‘The Union Street Bakery.'
Special to the Cherokee Tribune
slideshow
Sugar cookies
Sugar cookies
slideshow
Rachel's carrot cake muffins
Rachel's carrot cake muffins
slideshow
Mike's chocolate espresso cake
Mike's chocolate espresso cake
slideshow
FoxTale Book Shoppe in Woodstock is hosting a Book Party, Recipe Swap and Book Signing with Southern novelist Mary Ellen Taylor, for her book “The Union Street Bakery,” on Saturday from 1 to 2:30 p.m.

The Recipe Swap includes four “Union Street Bakery” recipes. Attendees can bring their own recipes on a card to share with others.

“We are really excited about Mary Ellen’s new book and looking forward to sharing her with our readers,” said Karen Schwettman, one of the owners of the local shop.

Taylor’s passions include writing, baking and family, all of which intertwine in “The Union Street Bakery,” a Berkley Trade Paperback Original that went on sale in February.

In it, Taylor introduces Daisy McCrae, who’s returned to Alexandria’s Old Town after losing her boyfriend, her job and most of her money, and is once again living above her family’s bakery and ignoring the whispers of an amiable spirit who shares the attic rooms, according to a release about the book.

In “The Union Street Bakery,” Taylor brings together history, contemporary concerns and the stuff of legends as she explores how family relationships, loyalties and love shape the present and the role the past plays in determining the future.

Taylor, who in real life finds cooking and baking to be important creative outlets, explores some of the challenges and comforts of those pursuits in the book.

Her life influences the novel in another way as well. Both her grandmother and her daughter were adopted, and so is her protagonist, Daisy McCrae, according to a release about the author.

Taylor has been active in bringing attention to issues regarding adoption, including the concerns faced by adoptees in adulthood.

She’s been a kitchen assistant for more than 50 culinary classes over the past seven years at Sur la Table and at the University of Richmond’s Culinary Arts program, where she is completing her Baking and Pastry Arts Certificate, the release said.

FoxTale Book Shoppe is located at 105 East Main Street, No. 138, in Woodstock. For information, call (770) 516-9989.

Sugar Cookies

1 ½ cups sugar

2/3-cup butter

2 eggs

2 tablespoons of whole milk

1 teaspoon of lemon extract

3 ¼ cups flour

2-½ teaspoons baking powder

½ teaspoon of salt

DIRECTIONS:

Cream together the sugar and butter until it’s fluffy. Add the eggs, milk and lemon extract.

Mix well. Into another bowl sift together flour, baking powder and salt. Slowly incorporate the flour into the butter mixture. Spoon evenly sized dollops of batter onto a parchment lined baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Rachel’s Carrot Cake Muffins

Muffins

3 cups of shredded carrots

2 eggs

½ cup sugar

¾ cup brown sugar

¾ cup vegetable oil

2 teaspoons vanilla

2 cups of flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

DIRECTIONS:

To the shredded carrots add eggs, sugar, brown sugar, vegetable oil and vanilla. Mix well. Shift flour, salt, cinnamon, baking powder and baking soda into carrot mixture. Gently mix and scoop into muffin cups. Makes about 12. Bake at 350 for 20 to 25 minutes. Muffins can be dusted with powdered sugar but that was just never decadent enough for me. This cream is the perfect topping.

Cream Cheese Icing

½ cup cream cheese

1 teaspoon vanilla

2 cups of powdered sugar

1 to 2 tablespoons of milk

Cream all together until fluffy. When the muffins have cooled ice with frosting.

Mike’s Chocolate Espresso Cake

Cake

2 cups of All Purpose Flour

1 cup of Cocoa Powder

1-1/2 teaspoons of baking soda

½ teaspoon of salt

2-1/3 cups of granulated sugar

¾ cup vegetable oil

3 eggs plus one egg yoke

1 teaspoon of vanilla

1 cup of milk

½ cup of espresso powder

6 ounces of dark chocolate

Glaze

6 ounces of dark chocolate

½ cup of whipping cream

DIRECTIONS:

Mix together first five ingredients. Set aside. In another bowl, beat together oil, and vanilla and then add in eggs one at a time. Mix instant espresso into milk in a saucepan and heat gently until espresso melts. Alternating espresso mixture and flour mixture beat slowly into egg batter. Place batter in a parchment-lined round pan bake in a preheated 350-degree oven for 50 to 60 minutes. Let cool and then turn onto cooling rack. For the glaze, heat the cream and then pour over the chocolate. Stir until melted. Pour over cake. When cooled, decorate with shaved chocolate.
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