Search Recipes or Ingredients

Martha Rogers' Apple Pie Recipe


Martha Rogers is the author of Becoming Lucy; Morning for Dove; Finding Becky; Caroline’s Choice; Not on the Menu, a part of a novella collection with DiAnn Mills, Janice Thompson, and Kathleen Y’Barbo; and River Walk Christmas, a novella collection with Beth Goddard, Lynette Sowell, and Kathleen Y’Barbo. A former schoolteacher and English instructor, she has a master’s degree in education and lives with her husband in Houston, Texas.

Martha's newest release - Spring Hope

Libby Cantrell’s life has gone from bad to worse since her mother’s death. With an abusive father, and life in a brothel, she sees no hope for her future until she gains the courage to make her escape one cold winter night.

When she arrives exhausted, hungry, and ill in Portersfield, Texas, Sheriff Cory Muldoon finds her in an alley and takes her to a doctor. Against Cory’s better judgment, Seth and Erin Winston take her in and offer her a job as a nanny for their young son. As a minister, Seth sees it as his duty to take care of the young woman. As a deputy, Cory sees it as his duty to find out the truth about her even as he is attracted to the waif of a young woman. An unexpected late winter storm and an accident at the river brings the two of them even closer. As his love for her grows and winter becomes spring, will he be able to accept her as she is now and truly forget and forgive her sordid past?

Set in the late 1800s, Seasons of the Heart weaves together the stories of four women whose great faith make a difference in the lives of the men they love. The series moves from Connecticut to Texas as it follows the lives of these women and their families as they find true love and bond in friendship only God could orchestrate.  

Martha's Recipe for Fresh Apple Pie


Apple Filling:
6-7 Red Delicious apples (if small, it may take 8)
½ cup granulated sugar
½ cup brown sugar
2-3 tablespoons flour
2 teaspoons cinnamon
 Dash of salt and nutmeg
2 tablespoons butter
1 tablespoon water

Core, peel, and slice apples into thin wedges and place into a large mixing bowl. Combine flour, sugars, and spices in a bowl then sprinkle over apples. Toss with a large spoon to coat the apples thoroughly then sprinkle with the water. 

Crust:
2 cups flour
2/3 cup shortening
¼ teaspoon salt
5-6 tablespoons ice water

With a pastry blender, cut the shortening into flour and salt until mixture resembles course meal. Sprinkle 3 to 4 tablespoons of ice water and mix into flour with a fork. Add ice water until all flour/shortening mixture sticks together and can be rolled into a ball. Divide ball in half. Flatten onto a pastry cloth or board and roll out with a floured rolling pin. Fit bottom crust into pie pan and press into the sides leaving excess hanging over edge. 

Spoon apples into prepared shell. Dot with the butter, and then place top crust over apples. Sprinkle 1 Tbsp. sugar over top crust. After apples are added to crust, roll out second ball and either use whole with slits cut into it, cut into strips for lattice work top. Crimp edges of top with edges of the bottom to form a ridge around the pie pan. Use fingers to make indentions or use a pastry wheel to flatten edge. Be sure it’s sealed tightly. Bake at 400’ for about an hour or until apples are soft. Place a piece of aluminum foil on rack under pie to catch any drippings that may spill over. 


Cajun Spice


Here's a recipe to use as a rub on steaks, shrimp, or fish.

2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Combine ingredients and store in airtight container until ready to use.
Click here for a printable version of this recipe.

Carol Cox's Pineapple-Curry Grilled Chicken



Carol Cox is the author of nearly 30 novels and novellas. A third-generation Arizonan, Carol has a lifelong fascination with the Old West and hopes to make it live again in the hearts of her readers. She makes her home in northern Arizona, where the deer and the antelope really do play—often within view of the family’s front porch. To learn more about Carol and her books, visit her website at: www.AuthorCarolCox.com.

Love in Disguise
Can she solve the crime before they uncover her true identity?

Jobless and down to her last dime, Ellie Moore hears about a position with the Pinkerton Detective Agency and believes it’s the perfect chance to put her acting skills and costumes to use. Reluctantly, the agency agrees to give her one assignment, one chance to prove herself. Disguised as Lavinia Stewart, a middle-aged widow, Ellie travels to Arizona to begin her investigation. When the need arises, she also transforms into the dazzling Jessie Monroe, whose vivacious personality encourages people to talk.

Mine owner Steven Pierce is going to lose his business if he can’t figure out who’s stealing his silver shipments. In his wildest dreams, he never expected to receive help from a gray-haired widow . . . or to fall in love with her beautiful niece.
Then the thieves come after Lavinia and Jessie. Ellie isn’t safe no matter which character she plays! Should she give up and reveal her true identity? What will Steven do when he realizes the woman he’s falling in love with doesn’t really exist? Purchase Love in Disguise here. 


When warm weather comes along, it’s time to fire up the grill! This recipe is one my family discovered recently, and it has already become a favorite. I love the simplicity of grilling the main course of a meal and rounding it out with a simple salad and a steamed vegetable. It makes this a perfect choice when a deadline is looming, and I’m under time pressure. (Especially if I can get my husband to man the grill!) This recipe serves three, but it’s easy to adjust the ingredients to suit your own needs.

Pineapple-Curry Grilled Chicken
3  chicken breasts (or thighs, if your family prefers dark meat)
6 T. mayonnaise
¾ tsp. curry powder
1 15 oz. can pineapple chunks, drained

Preheat the grill to a medium temperature.
Set the chicken pieces on a sheet of heavy-duty foil. Combine the mayonnaise and curry powder, then spread over the chicken. A silicone basting brush works well for this. Arrange the pineapple chunks over the chicken. Move the chicken to the grill. Cook approximately 25-30 minutes, or until the chicken is done

If you’re in a hurry and forgot to thaw the chicken, you can start with frozen chicken pieces. Proceed in the same manner as above, but extend the grilling time to 40-45 minutes. As a variation, add diced green peppers along with the pineapple chunks for a splash of color and some extra Vitamin C!