She also has won Best Novel and Best Writer awards (Florida Christian Writers Conferences), and Bronze Medalist (My Book Therapy Frasier Contest). She volunteers as a category coordinator for the ACFW Genesis Contest, judges various contests, and serves as marketing director for the MidSouth Christian Writers Conference.
A graduate of Rollins College (Orlando) with a Master of Liberal Studies degree, Johnnie treasures family memories, classic movies, road trips, and stacks of books. She lives in the Memphis area with a small herd of alpacas and Rugby, the princely papillon who trees raccoons. Learn more about Johnnie on her Website HERE.
Johnnie's Latest Book Release: Where Treasure Hides
Artist Alison Schuyler spends her time working in her family’s renowned art gallery, determined to avoid the curse that has followed the Schuyler clan from the Netherlands to America and back again. She’s certain that true love will only lead to tragedy—that is, until a chance meeting at Waterloo station brings Ian Devlin into her life.
Drawn to the bold and compassionate British Army captain, Alison begins to question her fear of love as World War II breaks out, separating the two and drawing each into their own battles. While Ian fights for freedom on the battlefield, Alison works with the Dutch Underground to find a safe haven for Jewish children and priceless pieces of art alike. But safety is a luxury war does not allow.
As time, war, and human will struggle to keep them apart, will Alison and Ian have the faith to fight for their love, or is it their fate to be separated forever? Buy the book HERE.
Johnnie's Mandy Miniver Cherry Scones
2 cups all-purpose flour (unsifted)
3 teaspoons baking powder
2 tablespoons granulated sugar
½ teaspoon table salt (not Kosher)
4 tablespoons butter (½ stick; cool)
½ cup heavy cream
½ cup dried cherries (chopped; add more to taste)
½ cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon cherry extract
red food coloring (if desired)
Combine flour, sugar, salt and baking powder in a mixing bowl. Add cubes of cool butter; cut with a pastry blender. In a separate bowl, beat two eggs until they're light and airy. Add the heavy cream and mix until thoroughly combined. Add the wet ingredients to the dry ingredients. Stir until the dough is barely mixed together, then add the dried cherries. Turn dough out onto floured surface. Slightly knead but be careful not to overwork the dough. Add extra cream to moisten only as needed. Roll the dough to about an inch thick then cut into triangles. Bake in a preheated 400 degree oven for fifteen minutes.
Combine powdered sugar in a bowl, one tablespoon of milk and the cherry extract. Whisk ingredients together and add more milk as needed to get the desired consistency for drizzling the icing on the scones. Add red food coloring a little at a time until the desired color is reached.
When scones have slightly cooled, drizzle them with the icing. Serve as soon as possible for that warm delicious taste.