By Christina Lane

Simply off the good fortune of Dessert for 2, writer Christina Lane is again with a stunning full-color cookbook full of scrumptious nutrients for each hours of the day. Her signature pleasant voice invitations readers to aim every little thing from her Southern candy Tea Fried chook to a vacation Ham, completely portioned for whomever is sitting round the desk. Fancy get together nutrients look besides down-home convenience nutrients, all observed through mouth-watering images. Recipes include:

Bruleed Toasty Oats
Pimento Grilled Cheese with Fried Pickles
Roasted Salmon Sheet Pan Supper
Perfect Filet Mignons with Twice-Baked Potatoes
Rummy Oatmeal Cookies
Comfort and pleasure is a vital e-book for singles, undefined, and small households

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Extra resources for Comfort and Joy: Cooking for Two

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Monitor their browning process (you can keep a few raw oats on the counter for reference, or let your nose guide you). Once the oats are toasty, pour in the water, applesauce, and salt. Bring to a simmer, and let cook gently until the oats have thickened, about 5 minutes over medium-low heat. Stir in the honey (as much as 2 tablespoons if you like your oats extra sweet). Meanwhile, combine the mascarpone and lemon zest. Stir this mixture into the oats, along with the toasted nuts. Divide the oats between two bowls, and sprinkle the sugar equally across both bowls.

Meanwhile, combine the mascarpone and lemon zest. Stir this mixture into the oats, along with the toasted nuts. Divide the oats between two bowls, and sprinkle the sugar equally across both bowls. Use a culinary torch to brown the sugar until it’s crispy. For an extra-thick sugar crust, torch the sugar in two layers — sprinkle half of the sugar on the bowls, torch it, let cool, and then sprinkle on the rest of the sugar and torch that. Serve immediately. EGGS BENEDICT I’m a new devotee of eggs Benedict.

You can make the dough ahead of time up to this point. I have kept dough for 3 days in the fridge before frying, and it was fine. Heat the oil in a 2-quart pot to 360°F. Meanwhile, divide the dough in half, and roll one portion into a 6-inch square on a floured countertop. Use a pizza wheel to cut into four squares. When the oil is up to temperature, drop in the squares of dough. Fry for 1 to 2 minutes. When golden brown on the first side, flip the dough using a fork, and continue to fry. When that second side is golden brown (about 1 minute more), transfer the beignets to a cooling rack lined with paper towels.

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