Lastest Review for Banished Hero

By Two Lips Review.

Banished Hero by Anita Philmar is a heart-warming story. I was enamored by the depth of the characters and their plight. When I can fall into a story like I did this one and see it through the characters’ eyes, I find myself captivated and unable to relinquish the story until its ending....

Read the rest of the review at
http://www.twolipsreviews.com:80/content/index.php?option=com_content&task=view&id=4379&Itemid=36

Thank you Sin for a wonderful review,

Anita
www.anitaphilmar.com

Out in Ebook Format

Find it at www.thewildrosepress.com

Anita
www.anitaphilmar.com

Chatting Today at

The Black Raven Erotic Cafe

See my interview with J. Hunter and learn more about my upcoming books.

You even might win a copy of my lastest release "Black Dragon's Heart"

Anita
www.anitaphilmar.com

My Recipe for 2009 TWRP cookbook

Sangria

1 bottle of Lambrusco or red wine
½ cup sugar
1/3 cup orange juice
2/3 cup lemon juice
½ cup strawberries

Pour juices, sugar and strawberries in a blender. Once the sugar has melted add wine and enjoy.

Pour Sangria over ice and garnish with lemon, lime, or orange slices.



Anita
www.anitaphilmar.com

Recipe from Last Years - Wild Rose Press Cookbook

Lemon Curd

Discovered this recipe during a holiday party of Heartland Writers Group. Awesome ladies and I had a wonderful time. The lemon curd is wonderful on scones or just straight.

6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

Beat butter and sugar with an electric mixer about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but don't worry.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance disappears as the butter melts. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. Be patient, this takes about 15 minutes. When you dip a spoon into the mixture and draw your finger (careful, it's hot) down the middle of the back of the spoon it will leave a path. Or, if you're like me and cook with a thermometer, it will read 170° F. DO NOT let the mixture boil.

Remove from heat and stir in the zest. Transfer to a bowl and press plastic wrap on the surface to prevent a skin from forming. Chill in refrigerator. The curd will continue to thicken as it cools.

Covered tightly this will keep in the fridge for a week and about 2 months in the freezer.


From one of the Wild Rose Authors

Tina Gayle
www.tinagayle.net

Free Ebook Cookbook

Check out the new cookbook at The Wild Rose Press.

You can download it free from their site or buy a book.

www.thewildrosepress.com

Anita

Don't Want Boring Cookies

Why not try sexy cookie cutters?

check them out at
http://www.chocolatefantasies.com/cookshop.htm

A great way to spice up an evening and have fun too.

Anita
www.anitaphilmar.com

Try a Monster Cookie

Spending a quiet evening at home with your lover.

Spice it up with a Monster Cookie

Here an easy recipe from
www.bettycrocker.com

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
1 1/2 cups quick-cooking oats
1 cup butter or margarine, softened
3 eggs
2 cups candy-coated milk chocolate candies


1. Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
3. Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

Cool completely. Store in covered container at room temperature.
High Altitude (3500-6500 ft): Bake 15 to 16 minutes.

Chocolate Surup

Now I don't think I have to say much about this.

Pour it on ice cream or your lover. Either way you're in for a nice treat.

Anita