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When life gives you lemons…

I put two recipes on my web site this summer, along with the promo for my August book, Dockside:
Lemonade cake
The small Catskills town of Avalon, New York, on the shores of Willow Lake, is what I think of as a “Velveteen Rabbit” of a place. It has become real because we love it there. Thanks to everyone who has visited my fictional town in the Lakeshore Chronicles. Dockside is a story for everyone who’s ever dreamed of making a life at an idyllic lakeside inn. Researching this book, I met so many innkeepers who shared not only their passion for hospitality, but some pretty amazing innkeeping secrets as well.
Each section of the book is introduced by a snippet about the Inn at Willow Lake, followed by a hospitality hint from a working innkeeper. They’re little grace notes, the sort that make a guest’s stay just a little sweeter. But the real sweetness comes from the unexpected romance of single dad Greg Bellamy, and the town’s former mayor, Nina Romano. In fact, expecting the unexpected is a major theme in this book.

  • Thanks to all for asking about Just Breathe, originally scheduled to be published in 2006. It is now tentatively slated for September 2008, and I promise, it is worth the wait!
  • By popular request, I’ve added a link to the recipes from my books. Finally! Click here:
  • As always, you’re invited to join in at the message board. If you have a question, ask it there, and I promise to respond right away. Since it’s a public forum, pride compels me to be prompt so I don’t look like a slacker.
  • Also, please check out “The View From Here” (Themed photo shows, including   Barkis the Wonder Puppy, at
  • My local bookstore, Eagle Harbor Book Company, will send autographed copies of my books anywhere you want, personalized however you like. Check it out here: Eagle Harbor Book Company.
  • You can get a Printable List of my books, which includes related books and series by clicking this link: Printable List.
  • You can also subscribe to my occasional newsletter by sending a blank e-mail to [email protected].
  • Check out the most mysterious site on the Web at
  • And below, the promised recipes. Enjoy!

Happy Reading,
Susan Wiggs
*Note: I couldn’t make up my mind which recipe to post here, so I’m giving you two. Please, try them both. They’re unbelievably delicious:

  • 6 oz. can frozen lemonade concentrate
  • 1 pkg. lemon cake mix, without pudding
  • 3/4 c. sugar
  • Small package lemon-flavored instant pudding
  • 3/4 c. water
  • 4 eggs
  • 3/4 c. cooking oil

Mix lemonade concentrate with sugar and stir well. Mix the remaining ingredients and beat with electric mixer for 3 minutes. Bake in greased and floured 9×13 pan for about 35 minutes or until done when tested. While cake is still hot poke holes all over cake with large fork and pour lemonade glaze (1T lemon juice + 1 cup powdered sugar) over top. Leave in pan until cool. Dust with powdered sugar. If you’re feeling artistic, lay a stencil on the cake and then dust with the sugar to make a pattern.

  • 1 prepared angel food cake
  • 1 quart vanilla ice cream
  • 1 6-ounce can frozen lemonade (keep this semi-frozen–slushy)
  • 1 small carton Cool Whip, flavored with ½ tsp. lemon extract
  • grated lemon peel, for garnish

Slice cake cross-ways into three even layers. Soften ice cream just enough to thoroughly fold in the lemonade. Spread the bottom layer of the cake with ice cream. Add the second layer, spread with the remaining ice cream. Add third layer and spread entire cake with the Cool Whip. Freeze cake in the freezer. Take cake out of the freezer about half an hour before serving time. Garnish with grated lemon peel.
“Wiggs’s uncomplicated stories are rich with life lessons, nod-along moments and characters with whom readers can easily relate. Delightful and wise, Wiggs’s latest shines.”
Publishers Weekly review of Dockside

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0 Responses

  1. Oh man! If it didn’t take my galley stove two hours to preheat to 350 degrees I’d make this puppy!
    Wait. The last one doesn’t require cooking!!! I am SO doing this!

  2. Oh man! If it didn’t take my galley stove two hours to preheat to 350 degrees I’d make this puppy!
    Wait. The last one doesn’t require cooking!!! I am SO doing this!

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