Wednesday, July 6, 2011

Unique Authors with Unique Books - Seb Kirby with Danish Coffee and Danish Coffee Cake

I'm a writer interested in new ideas and new writing. As the author of the thriller 'Take No More', I have a vested interest in getting the novel into the hands of as many readers as possible. But I'm also committed to working to increase the level of interest in the great writing emerging on Kindle by the wider writer community.

The body, already starting to bloat, bobbled a little as it was prodded from underwater by something seeking a different kind of sustenance.

A young couple embraced each other and kissed in the moonlight. The boy looked down towards the water, unsure what he was seeing.

He told her to look where his eyes had taken him, pointing with an outstretched finger.

Her expression changed. She had to agree it was a human body, floating in the Arno.

Their romantic moment was forever blemished.

When the police were called they summoned a small boat. In full view of a growing crowd of spectators they removed the body, covered it with a tarpaulin and sped off.

Danish Coffee

A great coffee for those who love the taste of Rum. Goes really well for parties. Simmer for a few hours to build up the flavor of cinnamon and cloves.

8 cups hot coffee
1 cup dark rum
3/4 cup sugar
2 cinnamon sticks
12 cloves, whole


Heat everything through over low heat and simmer for about 2 hours.

Serves 8-10

Danish Coffee Cake
2 cups all-purpose flour, divided
1 cup cold butter, divided
2 tablespoons plus 1 cup water, divided
1/4 teaspoon salt
3 eggs


2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons water
1/2 cup chopped walnuts


Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside.

In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks.

For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator. Yield: 3 coffee cakes (6 servings each).

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