Pegg Thomas lives on a hobby farm in
Northern Michigan with Michael, her husband of *mumble* years. A life-long
history geek, she writes “History with a Touch of Humor.” An avid reader and
writer, she enjoys fiction stories threaded through historical events and
around historical figures. Civil War and Colonial are her favorite eras. Pegg
is a regular blogger at both QuidProQuills.com and ColonialQuills.com. When not
working on her latest novel, Pegg can be found in her garden, in her kitchen,
at her spinning wheel, tending her sheep, or on her trusty old horse, Trooper.
See more at
Pegg's Latest Book Release: Embattled
Hearts
from The Pony Express Romance Collection
Alannah Fagan grew up learning how to take care
of herself in the Kentucky wilderness. But when her mother’s death leaves her
with a brutal step-father, her only hope is escape. Together with Conn Fagan,
her younger brother, she flees their westbound wagon train with no plan other
than to survive. Stewart McCann is the middle son of a northern Virginia family
with seven brothers. He moved west because he refused to take sides in the war.
When a battered young woman and her brother take refuge at his Pony Express
station, he finds himself in the middle of another type of battle. A battle for
his heart. Buy The Pony Express Romance Collection HERE.
Chocolate
Raspberry Custard Pie
This recipe evolved after I tried a couple of
wonderful pies a friend made with her black raspberries. I love chocolate
and raspberry together - one of my favorite flavor combos - so I came up with
this version using my red raspberries.
1 unbaked 9" pie shell
3 Hershey bars crumbled into the bottom of the
pie shell
1 1/2 cups red raspberries on top of the crumbled
chocolate
Whisk together and pour over chocolate and
raspberries:
4 eggs
1/2 cup sugar
1 3/4 cups milk
Bake at 425 for 15 minutes, reduce heat to 350
and bake until middle is set, about 30 minutes more. Cool completely and
store in the refrigerator. Unbelievably good!
