The Skye Trilogy: Isle of Skye, Isle of Night, and Isle of Dawn. * Bonus: Scrumptious Skye Confections Cookbook* (131 page)

Mathias’s Favorite Dinner

So Mr. Badass vampire is apparently too busy to sit and type out this recipe. He actually left me a note before he went to work asking me if I knew how to make the recipe, seriously? This is pretty hilarious considering I’m the one that cooks it for him, but he thinks because he came up with the general concept that somehow it’s really his recipe.

Whatever Wolfie...

Pot Roast

3-4 pounds of good quality chuck roast

2 tsp. each of salt and pepper

6-8 cups of beef broth

½ cup red wine

Salt and pepper to taste

2 tsp. garlic salt

2 tsp. basil

2 tsp. parsley

Directions:

1)
      
Heat oil in a large skillet on medium-high heat. Coat chuck roast with salt and pepper and place roast in sizzling skillet. Sear on all sides 3 minutes or until meat has a nice brown crust.

2)
     
Place roast in large crock pot and add the rest of ingredients. Cover and cook on low for 6-8 hours.

Willa’s Simply Fabulous Roasted Potatoes

3-4 pounds of red and russet potatoes, rinsed and chopped into small bite-sized pieces

½ cup Italian style bread crumbs

¼ cup parmesan cheese

1/3-cup canola oil

¼ cup white wine

Salt and pepper to taste

2 tsp. basil

2 tsp. parsley

2 tsp. garlic salt

½ tsp. cayenne pepper, optional

Directions:

1)
      
Place potatoes in a large mixing bowl and add next 10 ingredients. Mix well.

2)
     
Preheat oven to 375 degrees.

3)
     
Place potatoes on a large, greased baking sheet and bake for 45- 55 minutes or until crisp and tender.

Desserts

Baking is not like cooking. When you cook a meal, you add a little bit of this and a little bit of that. When you make a mistake in cooking, sometimes you can fix it by adding an entirely different ingredient to cover up for your cooking hiccup. In baking, you cannot do that. You have to follow the instructions correctly. A half of teaspoon extra of baking powder or baking soda can cause disaster.

Baking is a science and an art form. It takes patience and practice. If something does not come out right the first time, don’t give up! Some things take time and baking is no exception. The dessert recipe’s included in this cookbook range from easy to difficult. I have tried to write the most advanced recipes as simply as I can.

Have fun and get baking!

Whenever I make this recipe, it is gone in 24 hours!

Apple Bread

1-½ cups all-purpose flour

1 tsp. cinnamon

½ tsp. baking salt

½ tsp. salt

¼ tsp. baking powder

¼ tsp. nutmeg

1 beaten egg

1-cup sugar

1-½ cups finely shredded and peeled apple

¼ cup vegetable oil

Directions:

1)
      
Grease the bottom and sides of 8x4x2-inch loaf pan; set aside. In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the flour mixture; set aside

2)
     
In another bowl combine egg, sugar, apples and oil. Add apple mixture all at once to flour mixture. Stir until just moistened (batter will be slightly lumpy). Spoon batter into prepared pan.

3)
     
Bake in a 350-degree oven for 50-55 minutes or until toothpick inserted near center comes clean. Cool in pan on wire rack for ten minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight before slicing…if it lasts that long!

Blueberry Muffins

1-¾ cups flour

1 cup of sugar

½ tsp. salt

2 tsp. baking powder

1/3-cup vegetable oil

1 egg

1/3 cup of milk

1-cup blueberries

Streusel Topping

½ cup
of  brown sugar

1/3 cup of flour

¼ butter

1 ½ tsp. cinnamon

Directions:

1)
      
Combine first seven ingredients in a large mixing bowl and stir for 1 minute. Add blueberries and gently fold in the mix.

2)
     
Make the streusel; combine sugar, flour and cinnamon. Add butter and stir until mixture is crumbly.

3)
     
Line muffin pans with muffin/cupcake liners. Fill each cup with about ¼ cup of mixture. Top with a sprinkling of streusel topping and bake in a 350-degree oven for 15-20 minutes.

Makes 16 muffins.

Polly and Willa’s Cinnamon Rolls

2 (.25 oz.) packages of dry yeast

2-½ cups warm water

1 (18.25 oz.) package yellow cake mix

6 cups all-purpose flour

1/3-cup vegetable oil

3 eggs

1 ½ tsp. kosher salt

½ cup softened butter

4 TBLS.
white sugar

3-4 TBLS.
ground cinnamon

¼ cup butter, melted

3 cups confectioners’ sugar

1 ½ tsp. vanilla extract

2/3 cup of milk

Directions:

1)
      
In a large bowl, dissolve yeast in warm water. Let stand for three minutes. Add cake mix, one cup of flour, eggs, oil and salt; beat well. Stir in remaining flour until a soft dough forms.

2)
     
Knead dough on a well-floured surface for about 5 minutes. Place in a greased bowl and turn to coat the dough. Let rise until doubled in bulk, about 45 minutes.

3)
     
Preheat oven to 350 degrees

4)
     
Punch down dough and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sugar and cinnamon.

5)
     
Roll each section of dough up like a jelly roll and cut buns with a thick piece of dental floss or serrated butter knife. Place on greased baking pans and set aside to rise, about 15-20 minutes.

6)
     
Bake at 350 degrees for 25-30 minutes.

7)
     
Meanwhile combine confectioners’ sugar, ¼ cup melted butter, vanilla and milk. Remove baked buns from oven and drizzle with frosting before serving.

Simple Apple Turnovers

2 TBLS. lemon juice

4 cups of water

4 apples- peeled, cored and diced

2 TBLS.
butter

1-cup brown sugar

1 TBLS. cornstarch

1 tsp. cinnamon

¼ tsp. nutmeg

1 TBLS.
water

½ TBLS.
lemon zest ( optional)

1 (17.25oz.) package frozen puff pastry sheets, thawed

Directions:

1)
      
Combine lemon juice and four cups of water in a large bowl. Place sliced apples in the water to keep from browning.

2)
     
Melt butter in a large skillet over medium heat. Drain the water from apples and place them in a hot skillet. Cook and stir for about two minutes. Add brown sugar, cinnamon, and nutmeg. Stir well for two minutes. Stir together cornstarch and water. Pour into skillet and mix wells. Cook for another minute and sprinkle with lemon zest if desired. Remove from heat to cool slightly.