Down to Earth Romance

Archive for the ‘Food and Fun’ Category

Retro Peach Pie Recipe from author Adele Downs #dessert

It’s peach season, and peaches might be the best tasting fruit on the planet. I love them, which I why I contributed my original down home Retro Peach Pie recipe to the multi-author dessert cookbook Eat, Love, Write that also offers advice from romance authors on relationships and writing.

Lois Winston, editor of Eat, Love, Write, has featured my original recipe on her book blog. Be prepared to bake and enjoy something delicious!

Find the instructions here:

Buy Bake, Love, Write!

Available in digital and print formats.

Mornings By The Bay: Fishing and Crabbing #fishing

Where has the summer gone? Beach season has flown by. In addition to enjoying life on the Delaware coast, I’ve been busy helping my husband remodel the beach house guest bathroom. I’ll post before and after pictures when the room is done. I’ve also been working on a new novel, and have other publishing projects in the works that I can hardly wait to tell you about after the contracts arrive.

Blue claw crabs have been plentiful at the beach this year, and we’ve had good catches since May. Steamed and cleaned right out of the bay is the best way to enjoy them at dinnertime. Fresh corn on the cob from a local farm and a cold beer makes the perfect meal.

If you’d like to try your hand at crabbing–either from a dock using string and bits of chicken, or with handheld traps filled with bait, or by investing in crab pots that stay in the water overnight, you’ll need a fishing and crabbing license, and will have to follow the rules set by your state about keepers, but a seasonal license is well worth the enjoyment your family will have.

Here’s a picture of our overnight crab traps. Each household in our Delaware bay community is allowed a maximum of two. We use a combination of chicken and bunker fish for bait and the crabs love it.

This guy was definitely a keeper! On this particular day, we caught over 50 crabs, and though nearly half of them were too small to keep and had to be returned to the water, our catch yielded enough food for two meals.

Add side dishes for a great summertime feast.

When I’m feeling especially energetic, I make crab cakes or homemade crab bisque, which can be frozen and enjoyed during the winter months when we’re dreaming about warm weather.

It’s been a great summer in Delaware. I’ll be sorry to see the season end.

Adele Downs-Best Banana Bread Recipe EVER at Karen’s Killer Fixin’s

Author Karen Docter has featured Adele Downs and her Original Banana Bread recipe at Karen’s Killer Fixin’s. The bread is sweet and easy to make and absolutely delicious. Stop by!

Leave a comment and sign up for the monthly newsletter from Adele Downs.

TWO lucky winners will receive a swag pack by USPS mail filled with Bromley’s Earl Grey tea featured in the book LIP SERVICE. The tea will be the perfect complement to Adele’s Original Banana Bread recipe. Enjoy!

Here’s the link to the recipe and to participate in the giveaway:

Lip Service_tent3


Some ghosts won’t take “yes” for an answer.

Jack Harris has loved Legs Anderson since they were kids. Now that he has her in his bed, he has no intention of letting her go. Aunt Ada has other ideas, even from the grave.

Orphaned at a young age, Legs Anderson owes her Aunt Ada everything. The stoic old lady raised her, and Ada’s warnings about men—and the Harris boys in particular—have stuck, even after her death. Of course, that could be because Ada stuck around, too.

Patience is not one of Jack Harris’s virtues, and he’s waited too long to start a life with the woman he’s loved since childhood instead of them just knocking boots. Now Ada is interfering from beyond the grave, haunting the old Victorian house she bequeathed to her niece and reinforcing Legs’s fears of commitment. But Jack won’t give up. No matter what trouble may follow, the house will be renovated, Ada will learn to let go, Legs will put her money where her mouth is…and then Jack’ll put his lips everywhere else.

Buy the Book on Amazon!

Mornings By The Bay: Last Days of Summer

Life near the water stimulates creativity, and though I didn’t take selfies while working on a new book, editing my upcoming release Luxury Model Wife, or painting rooms in my beach house for my “How I Spent My Summer” collage (below), I got lots of writing done. Two books are finished and submitted to a publisher and a novella is almost complete. As soon as I have news of a new publishing contract, I’ll post it here.

Enjoy these photo snips of the Delaware coast and the last of the sunny summer days!


Photos copyright Adele Downs 2016

National Margarita Day-Unique Tequila Recipes!

February 22 marks a truly momentous occasion–National Margarita Day!

Since the Margarita is my favorite adult beverage, I decided to share a few unique recipes. Tonight I’ll tip a few of the traditional lime version. :cheers!:

Candy Apple Margarita


Photos and recipes courtesy of Sauza® Tequila. Used with permission.

Ingredients: Serves 9

1 can Limeade

6 parts Sauza® Blue 100% Agave Silver Tequila

3 parts Cinnamon liqueur

8 parts Candy Apple Soda

To Make:

Combine all ingredients in a pitcher filled with ice. Salud!


Tequila Lime Shrimp


You’ll Need:

1 lb. large shrimp in shell (21 to 25 per pound), peeled and deveined

¼ cup Sauza® Gold Tequila

1 tbsp. lime juice

2 tsp. salt

1 tsp. kosher salt

2 tbsp. butter

¼ cup green onions

¾ cup cream or sour cream

To Make:

Toss shrimp with salt, green onions, lime juice, kosher salt and ¾ teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza® Blanco Tequila, then increase heat to medium high. Tilt skillet over gas burner to ignite Tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in cream. Serve sprinkled with chili powder.

With shrimp, lime and a splash of tequila, our tequila lime shrimp recipe can be ready in minutes!


Here’s a fun recipe for Margarita cupcakes. This yummy snack will fill your kitchen with the smell of sweetness and capture the spirit of the day.


Margarita Cupcakes


2 sticks butter, softened

2 cups granulated sugar

4 large eggs, plus 1 large egg white as room temperature

2 tbsp. vegetable oil

2 ¾ cups all-purpose flour

2 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

¾ cup plus 2 tbsp. whole milk

2 tbsp. fresh lime juice

½ tsp. vanilla

Zest of 3 limes

Ingredients for the frosting:

1 stick butter, softened

1 tsp. vanilla extract

2 ½ cups confectioners’ sugar

2 tbsp. Sauza® Blue Reposado 100% Agave Tequila*

1 tsp. salt

2 tbsp. fresh lime juice

Zest of 2 limes

To Make:

Pre-heat your oven to 350° degrees. Line 2 cupcake pans with baking liners. Using an electric mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in the eggs, egg white and oil.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a glass measuring cup, stir together the milk, 2 tbsp. lime juice and ½ teaspoon vanilla extract. Mix in one-third of the wet mixture to the butter mixture, then one-third of the dry mixture. Repeat until it is all combined, but do not over mix. Mix in the lime zest.

Fill each cupcake liner about three-quarters full with batter. (I like to use an ice cream scoop to fill the cups). Bake 25 minutes or until the cupcakes spring back when gently poked. Let cool completely before icing.

While the cupcakes cool, make the icing. With an electric mixer, beat the remaining 1 stick butter until creamy. Beat in 1 cup confectioners’ sugar, 2 tbsp. Sauza® Blue Reposado, 2 tbsp. lime juice, ½ teaspoon vanilla, and lime peel and 1 teaspoon salt until smooth and creamy. Beat in the remaining 1 ½ cups confectioners’ sugar one-third at a time until just soft enough to spread.

Spread the frosting on the cooled cupcakes. Be creative: top each cupcake with a piece of lime zest or sprinkle with sanding sugar, or put a wedge or round of lime or a lime wedge candy on top. If you want you can add a drop of green food coloring to the frosting, too.


Photos and recipes courtesy of Sauza® Tequila.

Visit for more entertainment ideas.

Happy National Margarita Day!

The Most Delicious Banana Bread You’ll Ever Bake

Amanda’s Homemade Banana Bread (Recipe borrowed from her neighbor, Adele Downs)

Amanda Greer is a master chef and the heroine of my award-winning novella NATURALLY YOURS. In the story, she serves banana bread to the hero (yes, there’s a private joke there), and my favorite recipe for banana bread is included in the back of the book. For those of you who haven’t read NATURALLY YOURS (And I hope you will), I thought you might enjoy trying this delicious recipe for your holiday guests. I guarantee everyone will love it.


Homemade Banana Bread:

This is the most delicious, moist banana bread I’ve ever tasted and I hope you love it too. The secret to its wonderful texture is the plain yogurt. The bread is easy to make, rich and satisfying. Organic ingredients without chemicals and preservatives are always best to use. Be sure to follow the mixing method exactly for best results. After the loaf has cooled, sprinkle with powdered sugar for a decorative touch.


1 ¼ cups organic sugar                   1 ½ cups flour

½ cup organic butter, softened       4 tablespoons plain whole yogurt

2 eggs                                             2 ripe organic bananas, mashed

1 teaspoon baking soda                  1 teaspoon organic vanilla extract

Preheat oven to 350 degrees F.

In a medium-sized bowl, cream sugar and softened butter using a hand mixer. Add baking soda to the center of the contents. Place the yogurt on top of the baking soda and hand-stir. Add the two eggs, slightly beaten. Next, add the mashed bananas, flour, and vanilla. Mix all ingredients together well.

Place batter in a standard size non-stick loaf pan and bake at 350 degrees for one hour. Relax and visit Adele Downs at while the bread bakes. Let cool and enjoy for breakfast or dessert.

Naturally Yours

Autumn Apple Orchard, Original Photos

The simple, beautiful, delicious fall apple.

Do these pictures make your mouth water?







Have a great weekend!



Photos copyright Adele Downs

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