Giving away a cookbook is a special treat. Encouraging friends and family to gather at the table and commune over a homemade meal is what stirs my passion for the kitchen and the keyboard. And I love cookbooks, so much potential within their pages.
Will a single ingredient inspire?
Will the storytelling photos be enough to draw you in?
Will there be one single recipe that emerges as the go-to favorite?
L. Fullerton will soon ponder these questions as the winner of The Pioneer Woman Cooks: Food From My Frontier Cookbook. William Morrow Cookbooks, of Harper Collins Publishers will be forwarding the cookbook directly, so in a short time there will be new possibilities to explore in the kitchen of the Fullerton home—Congratulations!
For another special treat, I am allowed to share the following recipe from p. 247 in the cookbook for everyone to enjoy. With strawberries at their peak right now, Strawberry Shortcake Cake would be a beautiful addition for a graduation buffet or Mother’s Day brunch. Spend a little more for organic strawberries, since conventionally grown strawberries are on the dirty dozen list—they are bound to be on sale somewhere.
Moist vanilla cake, juicy peak-season strawberries, cream cheese frosting … need I say more?
Strawberry Shortcake Cake from The Pioneer Woman Cooks: Food From My Frontier Cookbook, courtesy of William Morrow