
Her publishing
credits include three books in the Amish
of Seymour series from Whitaker House: Patchwork Dreams, A Harvest of Hearts (winner of the
2012 Clash of the Titles Award in two categories), and Promised
to Another. The Amish of Webster County series, Healing Love (finalist for the 2013
Christian Retail Awards). Surrendered
Love and Awakened Love followed
by her first Christmas novel, A White Christmas in Webster County, as well as the
Amish of Jamesport series, The Snow Globe, The Postcard, and The Birdhouse releasing in October 2015.
Other credits include Swept Away from Abingdon Press’ Quilts of Love series.
Laura is contracted for another three book Amish series set in the Jamesport
area, with the first book planned for April 2016.
Laura is a
member of American Christian Fiction Writers and a professional book reviewer. Visit her Website HERE.
Laura's Latest Book Release:

Laura's Recipe for Homemade Soft
Pretzels
1 1/2 cups warm (about 110 degrees) water
1 tablespoon sugar
2 teaspoons sea salt
1 package active dry yeast
4 ½ cups all-purpose flour
2 tablespoons unsalted butter, melted
Vegetable oil, for pan
melted butter, to brush pretzels
Sea salt
Combine the water, sugar and sea salt in the bowl and sprinkle the yeast on top. Allow to sit for until the mixture begins to foam. Add the flour and butter and with a wooden spoon, mix until well combined. Knead until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place until the dough has doubled in size.
Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper and lightly brush with vegetable oil. Set aside.
Turn the dough out onto a
slightly oiled work surface and divide into 8 equal pieces. Roll out each piece
of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of
the rope, cross them over each other and press onto the bottom of the U in
order to form the shape of a pretzel. Place onto the parchment-lined baking
sheets. Brush with melted butter and sprinkle with sea salt.
Bake until golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Bake until golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
I love Laura Hilton's Amish books and that pretzel recipe looks mighty tasty. Thanks, Laura, for sharing.
ReplyDelete