The eBook version of this bestselling title is available this week only at this special price!
Click the book cover above or one of the handy links below...
Remember, if your preferred seller doesn't show the sale price yet, keep checking back this week. While we expect them to offer this eBook deal, pricing and promotions are always at their discretion.
Here's a sample recipe from the cookbook...enjoy!
Strawberry Lemonade Muffins
2-1/2 c. self-rising flour
1-1/4 c. sugar, divided
8-oz. container sour cream
1/2 c. butter, melted and slightly cooled
2 eggs, lightly beaten
1 T. lemon zest
1/4 c. lemon juice
1-1/2 c. strawberries, hulled and diced
In a large bowl, combine flour and one cup sugar. Make a well in the center and set aside. In a separate bowl, stir together sour cream, butter, eggs, lemon zest and juice. Add sour cream mixture to flour mixture, stirring just moistened. Gently fold strawberries into batter. Lightly grease a 12-cup muffin tin or line with paper liners. Spoon batter into muffin cups, filling 2/3 full. Sprinkle remaining sugar evenly over batter. Bake at 375 degrees for 16 to 18 minutes, until lightly golden and a toothpick inserted in the center tests clean. Cool muffins in tin for 5 minutes; transfer to a wire rack and cool completely. Makes one dozen.