Ghosts Share Cooking Recipes In Cookbook

Book Review for Beyond Delicious: The Ghost Whisperer’s Cookbook: More than 100 Recipes from the Dearly Departed by Mary Ann Winkowski and David Powers.

Would you dine with the dead? Mary Ann Winkowski gets these recipes from the dearly departed. Filled with over 100 recipes given to Mary from the deceased. Talking about interesting dinner conversation most assuredly! I see no problem with eating food whose recipes have come from the dead. I’ll eat anything as long as it’s good for ye ole taste buds. This book is filled with easy recipes that even I could cook easily. A ghost whisperer’s treats from beyond the grave for you to share with your friends and family. This book is excellent and will make you want to share your recipies with those you love and who are alive for countless centuries. Good to know that even the dead have food on their minds still after departing the Earth. Here are a few recipies that may interest you among the many from this great book! The book also goes into the stories of Mary’s contact with the spirits and how she came about acquiring the secrets of delicious creaminess from the spooks themselves.

The original recipe calls for baking in a 9-by-13-inch pan. However, based on the amount of batter, we recommend baking in an 8-by-8-inch square pan, which yields 16 bars. Also, we dusted our bars with powdered sugar, but serving plain or frosting with vanilla buttercream or caramel icing would also be good.

Ingredients

1 cup flour
1/2 cup powdered malted milk (not chocolate)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening, melted
1 cup brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup nuts

Directions
Sift flour; measure and sift with malted milk, baking powder and salt.

Add melted shortening to sugar. Add unbeaten eggs. Mix well. Add milk, vanilla, nuts and flour mixture. Mix well and pour into well-greased pan. Bake in moderate oven at 350 degrees for about 30 minutes.

Mark into bars while hot. Remove from pan when cool.

Bess’ Nut Roll

Potato water is water saved from boiling potatoes. If you don’t have it, simply substitute warm tap water. Makes 1 nut roll.

Ingredients

For the filling
1/2 cup water
1/2 cup sugar
1 cup walnuts
Bit of vanilla or grated lemon peel

For the dough
1 cake yeast (0.6-ounce size or 1/3 of the 2-ounce size)
3/4 cup warm potato water (see note, above)
1/2 cup sugar
3 eggs
1/2 cup lard or butter
Dash of salt
4 cups flour

Directions

For the filling, boil water and sugar together, then let cool. Add walnuts and pound into a paste. Add a bit of vanilla or lemon peel, and stir until smooth.

For the dough, dissolve the yeast into potato water and add a little bit of sugar. Then combine the remaining sugar, eggs, lard, salt and flour.

Let dough rise about 1 hour.

Roll out into a rectangle. (Hint from Bess: Roll out dough on a floured cloth, then roll up by picking up the cloth. It makes a nice tight roll that way). Spread with walnut filling. Roll up.

Let dough rise again until doubled in size. Place roll, seam down, on greased pan. Brush with egg wash. Bake at 350 degrees for 30 to 35 minutes.

About the book.

Mary Ann Winkowski’s abilities as a paranormal investigator have offered solace to countless people, either by reuniting them with loved ones who have died or by removing unwanted spirits and negative energy from homes, businesses or possessions. Beyond Delicious: The Ghost Whisperer’s Cookbook is a collection of recipes bequeathed to Mary Ann through spirits of great cooks who have passed on. Arranged as two-page spreads, each entry includes a recipe as well as the story of how the author came to learn it.

Beyond Delicious: The Ghost Whisperer’s Cookbook is part cookbook and part ghost story anthology; together, these elements create the most entertaining cookbook of the season

Can be purchased from www.amazon.com