HOLIDAY CHEER - Happy Gainesgiving

by Camryn Rhys

If you love Western romance, you will just adore the Western Escapes line that Decadent Publishing has put together. Some of the most delicious Western romances around are lining up in your e-reader, waiting to sweep you away to the town of Freewill, Wyoming. 

My part of Freewill is the Misbegotten Gaines Ranch, a dude ranch and cow farm run by the Gaines family—one of the oldest families in Freewill. The very first Papa Gaines was a freed Southern slave who worked his way out to Wyoming in the 19^th century and befriended the local sheriff. In a lucky hand of poker, he managed to win himself three adjoining ranches. Naturally, the men at the table challenged his abilities, and he proved himself not only to be a good card player, but a solid gunman. In defending his win, he consolidated the three parcels of land together into what he called the Gaines Ranch. His ancestors named it the Misbegotten Gaines Ranch to poke fun at its origins, but tensions always seem to run high on the MGR.

 

My first book, Misbegotten Gaines, tells the story of Jamie, who tries to run her first trail rides for singles and ends up falling for one of her staff—a big no-no! Book two releases on November 28^th and tells the story of Mattie, Jamie’s mother, who is in a land dispute with her brother, Bud, that coincides with Mattie meeting her high school lover. Sparks fly when her ex protects her from her brother.

But in order to find out what happens next, you’ll have to head over to my blog to join the release party. Also, one lucky commenter on this post will win a copy of Vengeful Gaines as soon as it is released. Don’t worry, it won’t bite.  Also, leaving a comment makes you eligible for the nook HD drawing Holiday Cheer authors will give away in January.

Additionally, the third book in the Gaines series should be out in early 2013, and it’s a secret. But just for you, I’ll let it slip: my favorite sensual scene I’ve ever written is in this book. So I hope you enjoy. Meanwhile, sit back, relax, and enjoy Kyle’s secret recipe for keeping all those in-laws sweet over the holidays… Caramel Applesauce.

 

 

 

There’s nothing that screams fall like fruit pie. When I was making pies for the Gaines Thanksgiving this year, I ran across one of my favorite recipes from childhood. My grandma used to make this applesauce and then throw it in a pre-baked pie shell, put some lattice on top, and bake it in a pie. Or, we could eat is over ice cream, or straight from the jar. But it’s the best I’ve ever had. So here I am, passing it on to you. It’s certainly a favorite of Mattie and Will, and a great Fall comfort food.

Kyle’s Caramel Apple Sauce

10 medium apples
4 T. butter
2 T. grape seed oil
1 c. apple cider
½ c. lemon juice
½ c. white sugar
½ c. brown sugar
4 T. cinnamon
1½ t. salt
1 c. heavy cream

Peel the apples and cut into slices. I don’t like to cube them, because if I set aside to use for pie filling, I want big chunks of apple. You can always mash it down later. But I really do like the bigger chunks of apple. Just make sure, however you cut them, that they’re all the same size. Squeeze the lemon over them as you peel, just to keep the oxidation away.

In a warmed skillet (medium-high heat), put the butter and oil in just to let the heat element get ready, then add the apples with the lemon juice (and add the rest of the lemon juice if you didn’t use the full ½ cup for oxidizing the apples.

Cook the apples for about five minutes in the cider and juice, then add the sugars, cinnamon, and salt. Cover and simmer for another twenty minutes (if cubed) or twenty-five minutes (if sliced). Test the apples to make sure they’re spiced and sugared the way you like them. Add the cream and stir in well, then let simmer for another two minutes.

Makes a great sauce over ice cream, or a pie filling, or just a great treat. Don’t omit the salt—that’s a temptation in dessert-type items—but salt and lemon really enhance the taste. Hope you enjoy.

-Kyle

Camryn Rhys
http://camrynrhys.com