She
also has won Best Novel and Best Writer awards (Florida Christian Writers Conferences),
and Bronze Medalist (My Book Therapy Frasier Contest). She volunteers as a category coordinator for the ACFW
Genesis Contest, judges
various contests,
and serves as marketing director for the MidSouth
Christian Writers Conference.
A graduate of Rollins College (Orlando) with a Master of Liberal
Studies degree, Johnnie treasures family memories, classic movies, road trips,
and stacks of books. She lives in the Memphis area with a small herd of alpacas and Rugby, the princely
papillon who
trees raccoons. Learn more about Johnnie on her Website HERE.
Johnnie's Latest Book Release: Where Treasure Hides
Artist Alison Schuyler spends her
time working in her family’s renowned art gallery, determined to avoid the
curse that has followed the Schuyler clan from the Netherlands to America and
back again. She’s certain that true love will only lead to tragedy—that is,
until a chance meeting at Waterloo station brings Ian Devlin into her life.
Drawn to the bold and compassionate
British Army captain, Alison begins to question her fear of love as World War
II breaks out, separating the two and drawing each into their own battles.
While Ian fights for freedom on the battlefield, Alison works with the Dutch
Underground to find a safe haven for Jewish children and priceless pieces of
art alike. But safety is a luxury war does not allow.
As time, war, and human will
struggle to keep them apart, will Alison and Ian have the faith to fight for
their love, or is it their fate to be separated forever? Buy the book HERE.
Johnnie's Mandy Miniver Cherry Scones
2 cups all-purpose
flour (unsifted)
3 teaspoons baking
powder
2 tablespoons
granulated sugar
½ teaspoon table
salt (not Kosher)
4 tablespoons
butter (½ stick; cool)
2 eggs
½ cup heavy cream
½ cup dried
cherries (chopped; add more to taste)
½ cup powdered
sugar
2 to 3 tablespoons
milk
1 teaspoon cherry
extract
red food coloring
(if desired)
Combine flour,
sugar, salt and baking powder in a mixing bowl. Add cubes of cool butter; cut
with a pastry blender. In a separate bowl, beat two eggs until they're light
and airy. Add the heavy cream and mix until thoroughly combined. Add the wet
ingredients to the dry ingredients. Stir until the dough is barely mixed
together, then add the dried cherries. Turn dough out onto floured surface. Slightly
knead but be careful not to overwork the dough. Add extra cream to moisten only
as needed. Roll the dough to about an inch thick then cut into triangles. Bake
in a preheated 400 degree oven for fifteen minutes.
Icing:
Combine powdered sugar
in a bowl, one tablespoon of milk and the cherry extract. Whisk ingredients
together and add more milk as needed to get the desired consistency for
drizzling the icing on the scones. Add red food coloring a little at a time
until the desired color is reached.
When scones have slightly
cooled, drizzle them with the icing. Serve as soon as
possible for that warm delicious taste.
These scones are delicious--but here's my disclaimer. When I want them, my friend Mandy bakes them! She's more skilled at baking than I!
ReplyDeleteDeborah, thanks for hosting me and highlighting my novel.
Thanks for joining us, Johnnie. I look forward to trying your scones! They look delicious!
Delete