BRUNCH WITH BINGO: SWEET TREATS-JUST LIKE MY MOTHER USED TO BAKE GIVEAWAY

WELCOME TO

BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....

GIVEAWAY ENDED 
SWEET TREATS

Just Like My Mother Used To Bake

BY LINDA COLLISTER

ABOUT THE COOKBOOK: 

What could be more delicious than a freshly baked treat still warm from the oven? This book features over 75 favorite recipes for every occasion–from simple brownies and bars, to sumptuous cakes and tarts–along with essential cook's tips for successful results every time. 

Contributing editor Linda Collister introduces the recipes with a delightful essay celebrating the joys of baking and its place among our memories of childhood. Quick and simple recipes for Cookies, Brownies, and Bars include Double Chocolate Chip Cookies; White Chocolate and Raspberry Blondies; and zesty Lemon Squares. 

Perfect little pick-me-ups for any time of the day, Cupcakes and Muffins include Gingerbread Cupcakes with Lemon Frosting; Passion Fruit Butterfly Cakes; and irresistible Chocolate Crumble Muffins. 

Spectacular Layer Cakes are always guaranteed to impress–choose from an indulgent Banana Fudge Layer Cake; light-as-air Angel Food Cake; and classic teatime treat Coffee and Walnut Cake. Pound Cakes and Loaf Cakes are perfect for regular bakers. 

Treat your family and friends to a slice of Blueberry Lemon Pound Cake; Breakfast Tea Loaf; or Old-fashioned Blueberry and Gingerbread Loaf. Great recipes for everyone's favorite Pies, Tarts, and Cheesecakes are also included. Try the Dusky Apple Pie; Pumpkin Pie; Cranberry Cinnamon Crunch Tart; Lemon and Ginger Cheesecake; and Warm Chocolate Mascarpone Cheesecake. Finally, enjoy Breads, Buns, and Scones–try Apricot and Honey Rye Bread; Quick Cinnamon Buns; and Maple Pecan Scones. 

ABOUT THE AUTHOR:
Linda Collister has become the doyenne of baking with her easy-to-follow recipes that really work. Linda Collister is the author of three hugely popular books on chocolate-Heavenly Chocolate, Chocolate Temptations and Chocolate (all Ryland Peters & Small). She spends her winters in London and her summers in Maine. 
  

RECIPES:

KEY LIME PIE

Serves: 6

INGREDIENTS

LIME FILLING:
4 large eggs, separated
14-ounce can condensed milk
2 tablespoons finely grated lime peel
1⁄2 cup plus 1 tablespoon freshly
squeezed lime juice (5-6 limes)
1⁄4 teaspoon cream of tartar

CREAM TOPPING:
1 cup whipping cream
3 tablespoons superfine sugar
1⁄2 teaspoon pure vanilla extract
Peel of 1 large lime, cut into fine shreds

SWEET TART PASTRY:
1 1⁄2 cups all-purpose flour
Pinch of salt
1⁄4 cup confectioners' sugar
6 tablespoons unsalted butter,
chilled and cut into cubes
1 large egg, separated
1 1⁄2-2 tablespoons ice water
Loose-based fluted tart pan, 9-10 inches in diameter
Baking beans

INSTRUCTIONS:

1. For pastry: Put flour, salt, sugar and butter in a food processor fitted with a metal blade. Process until the mixture has a sandy appearance. Add the egg yolk and 11⁄2 tablespoons of ice water and process again until the dough forms a ball and leaves the side of the bowl. Add extra water if the dough seems dry and crumbly. Form the dough into a ball, wrap in foil and chill in the refrigerator for 1 hour. Let the dough return to room temperature before rolling out.

2. Put the dough on a lightly floured work surface and roll it out until fairly thin. Use it to line the tart pan. Prick the base of the tart shell all over with a folk and chill for 30-40 minutes.

3. Preheat the oven to 375. Line the tart shell with foil or baking paper, fill with baking beans and bake blind in the preheated oven for 10-12 minutes. Remove the foil and beans and brush inside of the pastry case with beaten egg white. Return to the oven for another 8-10 minutes, until the pastry is golden brown and crisp. Reduce the oven temperature to 350.

4. For lime filling: Put 1 whole egg and 3 egg yolks in a bowl and beat until blended. Whisk in condensed milk and grated lime peel. Gradually whisk in the lime juice. Put the egg whites and cream of tartar in a separate, grease-free bowl and whisk until stiff but not dry. Beat 2 tablespoons of the egg white mixture into the egg yolk mixture, then fold in the remainder with a spatula. Spoon into the pastry case and bake in the preheated oven for about 20 minutes, or until risen and just firm in the center. Set the pan on a wire rack and leave to cool before unmolding.

5. For topping: Put cream, vanilla extract and 2 tablespoons of sugar in a bowl. Whip until stiff, then spread over the cooled lime filling. Toss the shreds of lime peel in the remaining sugar and use to decorate. Serve cold but not chilled. Store any leftovers in an airtight container in the refrigerator and eat within one day.

GIVEAWAY 
I HAVE ONE DELIGHTFUL COPY OF THIS
COOKBOOK TO GIVE AWAY MYSELF TO
ONE LUCKY WINNER!

--U.S. RESIDENTS ONLY

--NO P. O. BOXES

---INCLUDE YOUR EMAIL ADDRESS

IN CASE YOU WIN!

--ALL COMMENTS MUST BE SEPARATE TO

COUNT AS MORE THAN ONE!

HOW TO ENTER:

+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT SWEET TREATS AND WHY YOU WOULD WANT TO WIN THIS COOKBOOK

+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW

+1 (or MORE) ENTRIES: COMMENT ON ONE OTHER CURRENT GIVEAWAY OF MINE YOU HAVE ENTERED. FOR EACH ONE YOU HAVE ENTERED, YOU MAY COMMENT SEPARATELY AND THEY WILL EACH COUNT AS ANOTHER ENTRY

+1 MORE ENTRY: COMMENT ON ONE SWEET TREAT, OR ANY TREAT, YOUR MOTHER USED TO MAKE FOR YOU THAT YOU STILL REMEMBER OR EVEN STILL ENJOY

GIVEAWAY ENDS AT
6 PM, EST, MARCH 5

GOOD LUCK!