READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 Vol. 1 Issue 8 Feb. 2014 | Page 12

Recipes for Romance from Reader’s Rock Magazine
Simple but…oh so sweet. Yummy. Go a have strawberry and
chocolate. CHOCOLATE- COVERED STRAWBERRIES
Ingredients

4 ounces semisweet chocolate, coarsely
chopped
1 pound strawberries (about 20), washed
and patted dry
Directions

Christine
Murphy
is on a mission to capture the strong,
spirited, and powerfully attracted
characters and all of their adventures and
share it with others who are searching for
that very thing to make their lives more
exciting.

1.Line a baking sheet with wax paper. In a
microwave-safe glass bowl, microwave the
chocolate, stopping and stirring every 30
seconds, until melted and smooth.
2.Holding a strawberry by the stem end, dip it in the melted chocolate,
letting the excess drip off, then transfer to the prepared baking sheet. As
you set the strawberry down, slide it ½ inch to the side to prevent the
formation of a chocolate “foot.” Repeat with the remaining berries.
3.Refrigerate the strawberries on the baking sheet until the chocolate is
firm, at least 30 minutes.

Recipes for Romance from Reader’s Rock Magazine
Succulent Honey & White Peach Pie This is from my cookbook
Fry Bacon. Add Onions
Prepare pie crust for double
crust pie. Line the bottom of
deep dish pie plate.

Kathleen Valentine
Kathleen Valentine is the author of three novels--The Old
Mermaid's Tale, Each Angel Burns, and Depraved Heart and
numerous short stories and novellas. Her Beacon Hill
Chronicles--including The Crazy Old Lady in the Attic, The
Crazy Old Lady's Revenge, and The Crazy Old Lady Unleashed-are Amazon Top Sellers.

Peel and slice 3 lbs. of fresh
white peaches. Toss peaches
with ¼ c. cornstarch and 2
tbsp. quick-cooking tapioca.
Place in pie shell. In a
heavy saucepan place 2/3 c.
sugar, 1/3 c. good butter and
2 tbsp. honey. Simmer
together until well blended
and smooth. Pour over the peaches. Cover with top crust
and pinch edges firmly so pie is well sealed. Bake at 450°
for 15 mins. then reduce heat to 350° and bake for another