We’ve just finished developing the official, Louise and Friends Garden Gates eCookbook, and gaining a gazillion pounds!

It’s much less fattening to write about comfort food than it is to actually cook it--and eat it, but my husband and taste test panel had a wonderful time. 

From the mouthwatering Burracos to the divine Chocolate Cherry Cookies, we can personally guarantee these recipes :). 

You can download your very own copy of this 30-page eCookbook for just five dollars by clicking the Buy Now button below. (You’ll receive a download link via e-mail from eJunkie, so keep your eyes open for that in your inbox!)

 

So, why did I decide to create an eCookbook? Because, it’s:

• Instant- You don’t have to pay for shipping and handling or wait for it to arrive, just download it directly from the order page.
• Saves Space- You won’t have to find room for one more cookbook on your countertop.
• Saves Trees- So I can use them for my novels :) 
• Reprintable- If you print out a recipe and then drop a whole teaspoon of vanilla on it, you can just print a new copy!

For those of you who don’t have five dollars for the official cookbook, I’m including one of my most requested recipes below: 

 

Lemon Scones-- As featured in Like A Watered Garden and the Louise & Friends Garden Gates Cookbook

In Like a Watered Garden, Louise serves up comfort, Southern-style, in the form of these lemon scones. If you have a demanding sweet tooth, drizzle with a lemon glaze while they’re still warm. Yum!

Yield: 6-8 scones 

• 1¼  cups flour
• 1½  teaspoons baking powder
• ¼    teaspoon salt
• 1½  teaspoons grated lemon zest
• ¼    cup unsalted butter
• 3     tablespoons sugar
• ⅓    cup whipping cream
• 1     teaspoon lemon juice

Combine flour, baking powder, salt, and lemon zest in medium bowl. Cut butter into pieces. Use pastry blender, 2 knives or fingers to work butter into dry ingredients until particles are about size of small peas. 

Add sugar. Toss with fork to blend. Add cream and lemon juice, stirring mixture with fork until ingredients begin to hold together. Gather into ball, place on lightly floured surface and knead gently 10 to 12 times. 

Pat dough into 6-inch circle. Cut into 6 to 8 wedges. Place on ungreased baking sheet, slightly apart so sides will crisp. Bake at 425° 12 to 15 minutes, until tops are light golden-brown. 

Remove scones from oven and transfer to kitchen towel placed over wire rack. Cover scones loosely with remainder of towel and cool 30 minutes before serving. Makes 6 to 8 servings.

© Patti Hill  2006-2008, All Rights Reserved. 

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