And The Winner Is…

Nancy Mosher, who gets two great Maida Heatter baking books – Maida Heatter’s Cakes and Maida Heatter’s Cookies. I'll be contacting you, Nancy.   

Thanks to everyone for your entries. 

  

One More Day To Win TWO Fabulous Maida Heatter Cookbooks

 

RULES:

Maida Heatter’s Cakes and Maida Heatter’s Cookies Giveaway contest open until Friday, December 2nd, 2011, 11:59 pm eastern time. The prize is both of these wonderful Maida Heatter cookbooks.

Enter these ways:

1) Send a comment to this post, OR to THIS post (I don’t mind which), telling me your favorite cake or cookie. (Include your email address, if your name doesn’t link to it.) 

2) Send me an email with Maida Heatter in the subject line telling me your favorite cake or cookie at FNMusings@gmail.com.

3) Tweet your favorite cake or cookie to me at http://twitter.com/SueonFood with the hashtag #MaidaHeatterGiveaway. Don’t forget the hashtag if you’re tweeting your entry.

Enter as many times as you wish with a separate favorite cake or cookie in each entry. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above.

Happy Thanksgiving AND A Special Cookbook Giveaway!

I hope you'll have a wonderful day and that your turkeys come out beautifully, nothing burns and your family members all behave.

I promised you a nifty giveaway and here it is – two books by the great Maida Heatter - Maida Heatter’s Cakes and Maida Heatter’s Cookies.

In the days before the explosion of food television and celebrity chefs, cookbooks were a much more vital part of foodie culture in general. I remember pouring over my precious cookbooks and keeping them right alongside me as I cooked with lots of notations on the pages that became sticky from constant use.

Maida Heatter’s books were definitely among my all-time favorites. She was famous for her wonderful desserts in the days when caramels were salt-free and foam was what guys shaved with. She’s also known for the great precision in many of her recipes. You never have to wonder what she means in one step or another, because she tells you.

She's very distinguished too. Maida Heatter is a member of the James Beard Foundation Hall of Fame; she's been named to Cook’s Magazine’s Who’s Who in Cooking and was one of the first people inducted into the Chocolatier Hall of Fame.

I’m thrilled that Andrews McMeel has released new additions of her books. Maida Heatter’s Cakes is a collection of her best cake recipes from two previous cookbooks and Maida Heatter’s Cookies contain recipes from three of her cookbooks. And I'm happy to be sharing these books which one lucky person will win.

I’m going to make it easy for you too. Just tell me your favorite cake or cookie in a comment, email or tweet and I will enter you to win. Enter as many times as you wish - with a separate favorite cake or cookie in each entry - and that’s it.

RULES:

Maida Heatter’s Cakes and Maida Heatter’s Cookies Giveaway contest open until Friday, December 2nd, 2011, 11:59 pm eastern time.

Enter these ways:

1) Send a comment to this post, including your favorite cake or cookie. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with Maida Heatter in the subject line telling me your favorite cake or cookie at FNMusings@gmail.com.

3) Tweet your favorite cake or cookie to me at http://twitter.com/SueonFood with the hashtag #MaidaHeatterGiveaway

Enter as many times as you wish with a separate favorite cake or cookie in each entry. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above.

Graham Cracker Crust Tip Plus Upcoming Giveaway

Thanksgiving 2011

I have a nice treat for you all. Well, actually it's for ONE of you, but I’m not revealing it until Thanksgiving Day. It's a Cookbook Giveaway, but you’ll have to come back to see which ONES they are. Yup, I said ONES. I’m giving away TWO cookbooks by this very distinguished author.

I’ll give you a hint:

Does that help?

Maybe this will:

Still nothing? Well! I've written about this before and it’s one of my most favorite baking tricks and it comes from this cookbook author.

Whenever you make a graham cracker crust (I’m using it for my pumpkin chiffon pie, but this applies to ANY graham cracker crusted pie), you line the pie dish with foil, press in the crust, cover it and FREEZE IT ROCK HARD. Then you peel off the foil (carefully, very carefully), put the frozen crust back in the dish and fill it as normal. Using several pieces of foil is easier than one big one, because they tear away easier and you have less chance of cracking the crust.

It IS kind of a pain to line the dish properly with the foil and then to get the crust in there nicely. BUT the payoff comes when you cut the pie and each piece comes away BEAUTIFULLY from the dish. There’s no stuck crust and no industrial knife is needed. It makes a perfectly sliced piece of pie and that, after all, is what we’re after.

So come back on Thursday and see whose books I’m giving away. You won’t be disappointed.

The Results Are In!

Amy has won a copy of Simply Fresh. Congratulations, Amy! There are so many great things to make from the book. I’ll be contacting you to make mailing arrangements.

Thank you to all who entered with their comments, emails and tweets.

Simply Fresh Giveaway Ends Tonight

The Classic Burger From Simply Fresh/Andrews McMeel Publishing

California Club Quesadilla From Simply Fresh/Andrews McMeel Publishing

Don’t miss your chance to win this wonderful new cookbook, Simply Fresh by Jeff Morgan, who has worked with Ruby Tuesday  to bring many of their fresh and flavorful recipes to the home cook.

The book is full of easily put-together dishes that will make any meal special. I’ve enjoyed cooking from it and there are plenty of recipes that you’ll want to try. 

Ruby Tuesday’s Classic Burger is included in the book, as well as the California Club Quesadilla and the Chicken Curry that I made (and modified slightly) last week.  

There are 3 ways to enter for a chance to win:

1) Send a comment to this post OR this one, including the words, “Simply Fresh”. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with Simply Fresh Cookbook Giveaway in the subject line to FNMusings@gmail.com.

3) Tweet "Simply Fresh" to me at

http://twitter.com/SueonFood 

Entries accepted until Friday, October 14^th, 11:59 pm eastern time.

Enter as many times as you wish. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above.  

This And That

Hot Off The Presses

Paula made her usual energetic appearance on the Today Show this morning. She has a new cookbook, which looks like a good one – Southern Cooking Bible. Paula made (or drawled her way through the making of) 3 luscious-looking cakes – Texas Sheet Cake With Chocolate Fudge Frosting, Coconut Cake, Pecan Praline Cheesecake.

How is it that she makes you feel as if you can’t live without these desserts? And, gosh, I love listening to Paula. Her Southern twang gives me a rush (in a good way) without having to ingest one lousy fat-laden or simple carbohydrate-loaded calorie. I just love her. And I’m not the only one. Maxim has named Paula Deen the sexiest chef on television, beating out Padma AND Giada. Yup!!!

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Now THAT’S Customer Service - Steakhouse Renames Itself After Customers

This is cool. All you have to do is to sign this rather lengthy pledge promising to make the New York City Smith and Wollensky your favorite steakhouse and they will name the whole shebang after you…Well, actually, after a different randomly chosen guest each day (between October 3rd and October 31^st). I can’t believe I found out about this so late. The pledge includes just about everything except giving up your first-born, but it’s worth it! They’re changing their big sign in the front AND THE AWNINGS, for goodness sake!

Sign the pledge and make your reservation here.

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Entries accepted until Friday, October 14th for my latest Cookbook Giveaway.

Win a copy of the brand new Simply Fresh by Jeff Morgan.

RULES:

Simply Fresh Cookbook Giveaway contest open until Friday, October 14th, 11:59 pm eastern time.

Enter these ways:

1) Send a comment to this post OR this one, including the words, “Simply Fresh”. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with Simply Fresh Cookbook Giveaway in the subject line to FNMusings@gmail.com.

3) Tweet "Simply Fresh" to me at

http://twitter.com/SueonFood 

Enter as many times as you wish. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above.  

Chicken Curry - A Different Way And A Cookbook Giveaway

You know how I’m always going on about cooking warm spices in oil before any liquid gets added to the recipe? Well, I tried something different this time which made a very significant difference to the finished dish.

The great folks at Andrews McMeel Publishing sent me a new cookbook, not even out yet, called Simply Fresh by Jeff Morgan. It’s a nice collection of everyday dishes that can be whipped up for dinner with a minimum of fuss. The recipes feature easily found, fresh ingredients, so you mostly need only a quick trip to the supermarket.

The Chicken Curry with Coconut Rice recipe appealed to me. The spices are mixed together and are used to coat the chicken, which is then sautéed. This is instead of the spices being added to the softened onions. It gives the dish a much stronger, more robust and smokier flavor. I liked it.  

(It would have helped if I had read the recipe more carefully. You’re supposed to add a bit of water to make a paste of the spices. I left that out, so I had more of a rub. It makes sense that I would get a smokier flavor, but either way would be good.)

The Chicken Curry recipe from Simply Fresh is here. Morgan adds a whole can of coconut milk to his rice as it’s cooking. I went without that and added some lentils instead. (But sometimes I do stir in a little coconut milk AFTER the rice is cooked. I get away with adding a lot less and I still get that wonderful flavor of coconut.) I added lots more vegetables to the curry and increased the liquid to get more sauce.

I also changed the amounts of the spices. I always add double the cumin to the coriander. Don’t judge me, that’s just my thang.

Chicken Curry with Rice and Lentils (serves 4)

Printable Recipe here

Inspired by Chicken Curry With Coconut Rice from Simply Fresh

2 tsps. curry powder

2 tsps. cumin

1 tsp. coriander

½ tsp. turmeric

¼ tsp. cayenne pepper

1 tsp. Kosher salt

3 lbs. of chicken pieces (I used chicken breasts with skin and bone)

2 tbls. olive oil

1 large onion, chopped

4 carrots, cut into ½ inch pieces

1 sweet potato, cut into medium 1 inch pieces

1 cup plain yogurt (nonfat is fine)

2½ cups vegetable or chicken stock

OR

1 14oz. can chopped tomatoes with juice made up to 2 1/2 cups with stock or water

optional: 2 tbls. cream

Mix together first 6 ingredients in large bowl. 

Add 2 tablespoons of water if you want a paste, or leave as a dry rub. Place chicken in bowl with spices. Rub spice mix all over the chicken. Leave at room temperature for 15 minutes.

Heat oil in large sauté pan. In batches, brown first side of chicken for 3½ minutes over medium heat. Cook second side for 2 minutes. Remove to plate.

  

Add onions and carrots. Cook, covered, over low heat until completely soft. Add sweet potato and stir in yogurt, stock, or tomatoes and stock or water. Bring to a simmer. Stir in the cream, if using. 

Add chicken back in. 

Cover and simmer gently for 35 minutes. (You may need a bit longer if using legs and thighs.) Serve with Rice and Lentils. 

Rice and Lentils

 

2 tsps. olive oil

1 small onion, chopped

1 cup brown rice

½ cup lentils, rinsed and picked through

3¼ cups stock and/or water

Optional: ½ cup coconut milk

Heat oil in large pot or Dutch oven. Add onion and cook until soft. Stir in rice and lentils and then stock. Bring to boil, cover and turn heat to low. Cook for 45 minutes undisturbed. Stir in coconut milk after rice is cooked, if desired.

Rice can sit for at least 30 minutes before serving. Fluff with fork 10 minutes

after it’s done. Cover until ready to use.

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Cookbook Giveaway

Win a copy of the brand new Simply Fresh by Jeff Morgan.

RULES:

Simply Fresh Cookbook Giveaway contest open until Friday, October 14th, 11:59 pm eastern time.

Enter these ways:

1) Send a comment to this post including the words, “Simply Fresh”. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with Simply Fresh Cookbook Giveaway in the subject line to FNMusings@gmail.com.

3) Tweet "Simply Fresh" to me at

http://twitter.com/SueonFood 

Enter as many times as you wish. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above. 

Bon Appétit Desserts Cookbook Winner!

Not at all surprisingly, (because of her many entries), Sls(atlmuzikfanzinc) has won the Bon Appétit Desserts Cookbook giveaway. Congratulations! Sls, I’ll be contacting you to make mailing arrangements.

Thank you to all who entered with their comments, emails and tweets.

Giveaway Reminder

Go here to win this:

(You have until Friday, December 17th, 2010, 11:59 pm eastern time.)

A Huge Giveaway

You need to run, not walk, to get a copy of Bon Appétit Desserts, by Barbara Fairchild. I am so thrilled with this new cookbook. It has everything you could ever want to make, dessert-wise, and the pictures make you want to dash into the kitchen to get started.

Bon Appétit Desserts is a huge, and hugely comprehensive, book of 700 pages, with an index of over 140 pages. (I’m not even including the specialized indexes.) It weighs in at over 6 pounds, but that’s on my particularly optimistic scale, so for all I know, it could be a bruising 12 pounds.

Bon Appétit has been my favorite food magazine for decades and I’ve been using many of their recipes for that long. This book includes recipes from the magazine, but there are also plenty of new, never previously published ones.

I don’t impress all that easily, but this cookbook is a must-have. Its vast scope is one reason; the gorgeous pictures are another; but the main reason I would recommend it is the actual recipes. You will find TONS that you’ll want to try. How about Pumpkin Spice Layer Cake with Caramel-Cream Cheese Frosting or various Tarte Tatins, including one with apples and pomegranate syrup or Fresh Plum Napoleons OR Warm, Jasmine Rice Puddings with Passion Fruit? I could go on.

The wedding cakes are particularly appealing. Listen to these - Tiramisu Wedding Cake With Mixed Berries; White Chocolate And Lemon Wedding Cake or the Tiered Almond Cake With Mixed Berries And White Chocolate-Cream Cheese Frosting, which has almost a pound and a half of almond paste in the batter. And I KNOW that frosting would be good, because I’ve been adding white chocolate to my cream cheese icing for years now.

It’s interesting that as this book was published, Conde Nast announced that it was moving Bon Appétit magazine to New York and Barbara Fairchild announced that she wasn’t going with them. This is pretty hefty goodbye gift from her to us and, gosh, did everyone involved do a great job.

Oh I almost forgot. Here’s the giveaway part:

Just send a comment to this post; tweet or email me (full rules at the end of this post) and you could win a copy of the book from the wonderful folks at Andrews McMeel Publishing.

Here’s one recipe from the book, which would make an easy-to-mail holiday gift.

Triple-Cherry Streusel Bars Makes 2 Dozen

Photo/Andrews McMeel Publishing

From Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild

Posted with permission

Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, use regular brandy or amaretto (almond-flavored liqueur) instead.

Filling
1 cup dried Bing (sweet) cherries
1 cup tart red cherry preserves
1 tablespoon kirsch (clear cherry brandy)

Dough and Streusel
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
2⁄3 cup sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
1 3⁄4 teaspoons vanilla extract
1⁄4 teaspoon almond extract
3 tablespoons whole milk
1 cup (packed) sweetened flaked coconut
3⁄4 cup sliced almonds

FILLING: Combine cherries, cherry preserves, and kirsch in processor; blend to chunky purée.

DO AHEAD: Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.

DOUGH AND STREUSEL: Preheat oven to 375°F. Line 13×9x2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.

Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut cookie into bars.

DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container.

RULES:

BON APPÉTIT DESSERTS Cookbook Giveaway contest open until Friday, December 17th, 2010, 11:59 pm eastern time.

Enter these ways:

1) Send a comment to this post. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with BON APPÉTIT DESSERTS Cookbook Giveaway in the subject line at FNMusings@gmail.com.

3) Tweet BON APPÉTIT DESSERTS Cookbook Giveaway to me at http://twitter.com/SueonFood

Enter as many times as you wish. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above.

Cookbook Lalapalooza Winners!

Thank you to all my readers who participated in my month-long Cookbook Lalapalooza. And thank you to Andrews McMeel for supplying the wonderful cookbooks.

And the results for the last week of the Cookbook Lalapalooza:

Amy wins Spice Dreams.

Helen wins The Spice Kitchen.

And Sherrie wins Mary Mac’s Tea Room.

I’ll be in touch with each of you for mailing details. Happy cooking and cookbook reading!

Last Week's Cookbook Lalapalooza Results And Even More Cookbooks To Give Away

The results of Week 3 of the Cookbook Lalapalooza are in!

Sarah wins Eating Local. Chaya wins Tips Cooks Love. (Multiple entries are definitely the way to go!) And Pam wins Cider Beans, Wild Greens, and Dandelion Jelly.

Congratulations and thanks to everyone for entering. I’ll be in touch with the winners for mailing info.

This is the last week of my Cookbook Lalapalooza with Andrews McMeel Publishing. A big thank you to them for their wonderful cookbooks and thanks so much to everyone who has entered so far. This week’s cookbooks should inspire any cook. Check out the rules for entering at the end of this post.

Mary Mac’s Tea Room, 65 Years of Recipes from Atlanta’s Favorite Dining Room by John Ferrell is a fantastic collection of Southern recipes served in a well-known Atlanta tea room. They may call themselves a tearoom, but these are big-flavored recipes for dishes that go way beyond teas and scones. Chicken and Yankee Dumplings and Country Fried Steak and Gravy are just two hearty recipes to bring the South into your own kitchen.

Georgia Peach Cobbler (serves 8 to 10)

from Mary Mac’s Tea Room by John Ferrell

Posted with permission

2 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained
1 cup plus 3/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 teaspoons cornstarch
8 tablespoons (1 stick) salted butter, cut into small pieces
1/2 cup shortening
3/4 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup ice water (with crushed ice)
2 tablespoons (1/4 stick) unsalted butter, melted

Preheat the oven to 350˚F. Peel and slice the fresh fruit. (If using canned fruit, taste before adding the sugar.) Place the fruit in a bowl and add 1 cup of the sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Toss together gently. Pour the sweetened fruit into a 13 by 9-inch baking dish and dot with the butter pieces.

In the work bowl of a stand mixer with the paddle attachment, on medium speed, beat the shortening, salt, and the remaining 3/4 teaspoon sugar. Gradually add 1/2 cup of the flour to the shortening mixture and mix together lightly. When the mixture becomes stiff, add 1 tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle.

Cover the fruit with the pastry, crimping the edges. Make 3 or 4 slits in the pastry with a sharp knife for steam to escape. Brush the crust with the 2 tablespoons of melted butter. If using fresh fruit, cook for 1 hour. If using canned fruit, cook for 25 to 30 minutes at 400˚F. The cobbler is done when the pastry is golden. Serve warm with vanilla ice cream or whipped cream.

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The next two books are by Sara Engram and Katie Luber, the founders of The Seasoned Palate Inc., an organic spice company. In The Spice Kitchen: Everyday Cooking with Organic Spices, they’ve put together a great collection of recipes that use their different spices in wonderful ways.

I love the sound of the Blackberry Vinaigrette with white balsamic vinegar and dried orange zest. Their Spicy Middle Eastern Chicken Skewers, fragrant with, cinnamon, cumin, coriander, ancho chile pepper AND turmeric, would make be wonderful wrapped in a warm pita. Chile, Orange, and Coriander-Rubbed Pork is also deliciously appealing.

Chicken Salad on Croissant

from The Spice Kitchen by Katie Luber and Sara Engram

Posted with permission

This salad also works well with turkey. In fact, it’s the perfect day-after-Thanksgiving sandwich.

½ cup mayonnaise, plus additional for spreading
1 teaspoon ground coriander
1 teaspoon dried orange zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups diced cooked chicken
½ cup Cardamom Candied Walnuts (page 112), chopped
½ cup sweetened dried cranberries
¼ cup finely diced yellow bell pepper
¼ cup finely diced celery
¼ cup finely diced red onion
2 tablespoons shelled sunflower or pumpkin seeds, preferably roasted and salted
4 croissants, halved horizontally

Whisk together the mayonnaise, coriander, orange zest, salt, and pepper in a medium bowl. Stir in the chicken, walnuts, cranberries, bell pepper, celery, onion, and seeds and gently toss the salad until evenly coated. Spread additional mayonnaise on the croissant halves if desired. Evenly divide the chicken salad between the four croissants and serve. Makes 4 sandwiches.

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The second book by Sara Engram and Katie Luber, Spice Dreams: Flavored Ice Creams And Other Frozen Treats, features spiced-up, rich and tasty ice creams like Cardomom Snickerdoodle Cookie Ice Cream Sandwiches; Three Spice Chocolate Ice Cream and other frozen sorbets and desserts.

Mango Sorbet with Cumin and Cinnamon (makes about 3 cups)

from Spice Dreams by Sara Engram and Katie Luber

Posted with permission

This recipe for mango sorbet is a winner even without the spices. But cinnamon and cumin lend an appealingly adventurous streak to mangoes, so it’s a shame not to let the spices shine. We like the full teaspoon of each spice, but it’s fine to start with ½ teaspoon.

1 cup sugar
1 cup water
¹⁄8 teaspoon salt
½ to 1 teaspoon ground cumin
½ to 1 teaspoon ground cinnamon
3 mangoes, peeled, pitted, and cubed
2 tablespoons freshly squeezed lemon juice

Combine the sugar, water, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes.

Whisk in the cumin and cinnamon, and continue to cook, whisking continually, for 1 minute. Remove the pan from the heat and place in a bowl of ice water to quickly cool the syrup. Let it cool, stirring often, for 5 minutes.

While the syrup is cooling, place the mangoes and the lemon juice in a food processor and puree until smooth. Strain the mango puree through a mesh sieve into a medium bowl. Add the syrup to the puree and whisk until smooth. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for 1 day.

Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

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Rules for Cookbook Lalapalooza

To win Mary Mac’s Tea Room, The Spice Kitchen or Spice Dreams, all you have to do is tell me which one you want - one of three ways:

1) Send a comment to this post. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with Cookbook Lalapalooza in the subject line at FNMusings@gmail.com.

3) Tweet me at http://twitter.com/SueonFood

Enter as many times as you wish. ONE ENTRY per comment, email or tweet please. Contest open to US residents 18 years old and above.

This week's giveaway ends on Saturday, July 31st at 11:59 pm eastern time, when winners will be chosen randomly.