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Hello and welcome to Romance Recipes!  As a special treat I am bringing you another author and recipe this week.  Please join me in welcoming New York Times best-selling author Ruth Ryan Langan!  She has written 96 novels, both contemporary and historical.  I am pleased to have her here today and hope you enjoy her recipe for Johnnycake which are Quinn’s favorite from her book, Quinn.  Welcome, Ruth!

There’s just something about cowboys and food.  Or cowboys and love.  Or cowboys and just about anything satisfying, dangerous or forbidden.

Quinn Conway, the hero of QUINN, Book 1 of my new series for Grand Central’s Forever imprint, is a rugged rancher who has spent a lifetime chronicling the life cycle of wolves in Wyoming.  An incident in his childhood planted the seed, and set him on the path as a naturalist.  A confrontation with a rancher who kills his alpha male, leader of the pack he has been trailing for years, changes his course once again, and sends him spiraling headlong into passion and peril.

After writing Quinn’s story, and that of his brothers, Josh and Jake, I’m more in love with cowboys than ever.  I hope my readers fall in love, too.

QUINN, by R. C. Ryan, is in bookstores now.

Watch for JOSH in October, and JAKE in March, 2013.

Ruth Ryan Langan writing as R. C. Ryan

Find Ruth here:




(QUINN’s favorite)

You can use any white or yellow cake recipe, or use mine for Buttermilk Pound Cake:


3 cups all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

3 cups white sugar

6 eggs

1 teaspoon lemon extract (optional)

1 teaspoon vanilla extract

1 cup buttermilk


Preheat oven to 325 degrees. Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.

In a large bowl, beat butter with sugar. Mix in the eggs, one at a time, beating well after each addition. Stir in the (lemon if used) and vanilla extract. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

Bake in preheated oven for approx. hour and 1/2. When cake begins to shrink from side of pan, it is done. Let cool in pan for a few minutes, then turn out onto a wire rack and cool.

Simple Glaze

1/3 cup butter

2 cups powdered sugar

2 teaspoons vanilla extract

2 to 4 tablespoons cream


Melt butter in saucepan.

Add powdered sugar and vanilla and stir until smooth.

Add enough cream to thin to a glaze consistency.

Prick top of cake all over with a fork (to allow the glaze to sink into the cake)

Drizzle glaze over cake, allowing it to sink into fork holes and down sides of cake.

Add Crushed Peanuts

To crush peanuts, put peanuts in a plastic bag and crush with rolling pin. Sprinkle on top of glaze.

Note: You can also use crushed walnuts or pecans in place of peanuts, if desired.

QUINN – Book 1 in the Wyoming Sky series from Grand Central Publisher’s Forever imprint by R. C. Ryan – March, 2012

JOSH, Book 2 – October, 2012

JAKE, Book 3 – March, 2013

Buy Quinn here:




Thank you for joining us today and I hope you’ll join us again next week for another Romance Recipe!

Have a great day!