Criminal Crumbs (17 page)

Chapter 26

“S
uzanne, are you all right?”
a familiar voice asked me as my husband rushed into the lodge searching frantically for me.

“Jake, what are you doing here?” I couldn’t have been happier to see him!

“Are you kidding? Stephen and I have been going crazy trying to get to you both.” At that moment, he noticed Nicole in the corner, bound and now gagged as well. “What’s going on, Suzanne? Have you gotten yourself into some trouble again?”

What an understatement. “Nothing that we couldn’t handle.” I thought it had been fitting that we’d used Hank’s bandana to silence Nicole once she came to. I had no idea that woman had even heard all of the words she used in describing us all. The others had clearly been surprised by Nicole’s actions over the weekend, though Georgia had claimed that she’d known it all along.

After we’d captured and secured her, we’d waited for someone to come, since there was nothing else to be done, but it was a really pleasant surprise knowing that Jake and Stephen had been the ones to show up first.

After Jake and Stephen were brought up to date on what had happened during our time at the lodge, Officer Grant went off to use his radio to call it in, but not without taking Grace with him first. “The road up here took forever to cross. Part of it was nearly washed out, but we made it anyway,” Jake explained.

“I’m so happy to see you,” I said, allowing myself to be folded up into his arms.

“Hey, I thought you were finished with amateur sleuthing,” he whispered softly in my ear.

“I thought so, too, but it turns out that I was wrong. I just can’t seem to help myself.”

“And killers everywhere are quaking in their boots because of it. Are you ready to go home? It won’t be right away, because there will be statements to make, but we should be able to get back home by tonight.”

“I can’t wait,” I said. “I missed you,” I added.

“But you didn’t need me,” he said with a grin as he pulled away from me.

“Always, now and forever.”

I’d meant what I’d said, too. I had honestly believed that I was finished with tracking down killers, but I realized that if the right circumstances ever came along again, I wouldn’t hesitate.

It was too important, and I couldn’t just turn my back on it.

I just hoped that it didn’t happen again anytime soon.

After all, I still had a vacation coming to me, at least as far as I was concerned.

Recipes

SUZANNE’S BASIC DONUT RECIPE SHE USES AT
THE LODGE

This one has changed a little since I first made it, so I thought I’d do a follow-up on it for you all. I like tweaking old familiar recipes, and just as Suzanne does, I’m constantly trying new ingredients in search of the perfect donut. I haven’t found it yet, but it doesn’t mean that I don’t have fun searching for it.

Ingredients

• •
  7 to 8 cups bread flour (holding one out in reserve)
  
• •
  2 cups granulated sugar
  
• •
  2 teaspoons baking soda
  
• •
  2 teaspoons nutmeg
  
• •
  2 teaspoons cinnamon
  
• •
  4 dashes of salt
  
• •
  1 cup sour cream
  
• •
  2 eggs, beaten
  
• •
  2 cups milk
  
• •
  8 cups oil for frying (I like canola or peanut oil for this)
  

Directions

The directions are fairly simple to follow. Heat enough oil to fry your donuts to 375 degrees F. While the oil is heating, combine the flour, sugar, baking soda, nutmeg, cinnamon, and salt in a large mixing bowl and sift it all together. Add the two lightly beaten eggs to the dry mix, then add the sour cream and the milk, stirring it all in lightly. If needed, use more milk or flour to get the dough to a workable mix. It shouldn’t stick to your hands when you touch it, but it should be moist enough to remain flexible. Knead this mix lightly, then roll it out to about 1/4 of an inch thickness. Using your donut hole cutter or two different-sized glasses of the diameters you’d like, press the donut shapes out, reserving the holes for a later frying.

When the oil is ready, put four to six donuts in the pot.

Let the donuts cook for approximately 2 minutes on one side, then check them. If they are golden brown on one side, flip them over with a large chopstick or wooden skewer, and let those sides cook another 2 minutes.

Once the donuts are finished, remove them to a cooling rack and be sure to drain them thoroughly before serving. Try a simple icing using vanilla extract, confectioner’s sugar, and a little water until you have a fine slurry, and then coat them.

Serves 6 to 10 depending on the size glasses you use.

GLAZED YEAST DONUTS THAT
REQUIRE RAISING

There are three basic kinds of donuts we make at home: easy rolled out, raised, and cake. To add to the mix, some are fried in oil, while other healthier versions bake in the oven, but no matter what kind of donuts you make, these homemade treats are sure to be a hit!

Ingredients

• •
  1 cup milk (whole or 2%), scalded
  
• •
  3/4 cup granulated sugar
  
• •
  1/8 teaspoon table salt
  
• •
  5 to 6 cups flour, all purpose
  
• •
  2 teaspoons cinnamon
  
• •
  1 teaspoon nutmeg
  
• •
  Active dry yeast, 1 packet (1/4 ounce)
  
• •
  1/2 cup water, warm but not hot
  
• •
  1/2 cup butter (margarine can be substituted)
  
• •
  2 eggs, lightly beaten
  
• •
  8 cups oil for frying; canola or peanut are my favorite
  

Directions

First, scald the milk (see directions in any good cookbook), then stir in the sugar and salt until everything is dissolved. Let this mixture cool, and in the meantime, in another bowl, add 3 cups of the flour, cinnamon, and nutmeg together, holding the rest for later, including 1/2 cup of flour back for flouring the cutting surface when the donut rounds are cut out. When the liquid is cool to the touch, add the mixed dry ingredients slowly, stirring to make sure there aren’t any clumps. In yet another bowl, dissolve the yeast in warm water, not hot, then stir in the milk-and-flour mixture, and finally, the melted butter or margarine and the beaten eggs. Add the remaining flour to the mix slowly, 1/2 cup at a time, until the dough is firm to the touch and bounces back slightly when touched. Spray another bowl with cooking spray, add the ball of dough, and cover for 30 minutes to allow it to rise. Then turn the dough out onto a floured surface, using the flour you reserved earlier, and roll it out until it’s anywhere from 1/4 to 1/2 inch thick. Cut out your donut shapes, put them on floured baking sheets, cover, and let rise for another 30 minutes. While the dough is resting for the second time, heat the oil until it reaches 375 degrees F. Carefully add the rounds and holes to the oil, a few at a time, turning after 2 minutes on each side to cook thoroughly. Remove, drain on a cooling rack, and then glaze or sprinkle with powdered sugar and serve.

This recipe serves 4 to 6 people, depending on the size of your donuts.

SUZANNE’S FAVORITE SMALL APPLE
FRITTER BITES

Given the way Suzanne and Grace share fritters at the beginning of the book, how can we not offer these here? They are delightful little morsels, whether they are coated with icing, powdered sugar, or the topping of your choice. I like them best when they’re warm, since I rarely get the chance to eat them cool. That’s how fast they fly out of my kitchen!

Ingredients

• •
  1 cup all-purpose flour
  
• •
  1/3 cup granulated sugar
  
• •
  1 tablespoon baking powder
  
• •
  1 tablespoon cinnamon
  
• •
  1/4 teaspoon salt
  
• •
  1/3 cup milk (2% or whole)
  
• •
  1 egg, beaten
  
• •
  2/3 cup chopped apple (something tart, like Granny Smith)
  
• •
  8 cups oil for cooking (we like canola or peanut)
  

Directions

While your oil is heating in a large pot to 375 degrees F, mix the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. Sift this mixture into another bowl, and then stir in the milk and beaten egg. When you have a nice batter consistency, coat the apple pieces lightly with flour, and then fold them into the batter. Using two teaspoons, scoop up the batter and push it into the oil with the second teaspoon, being careful not to splash the oil. After 2 minutes, flip the small fritter bites and allow them to cook on the other side for an additional 2 minutes. Take them out when they’re done, and coat them with powdered sugar, icing, or even apple butter if you’re feeling particularly adventurous.

Serves 2 to 4 people

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Other Books by Jessica Beck

The Donut Mysteries

Glazed Murder

Fatally Frosted

Sinister Sprinkles

Evil Éclairs

Tragic Toppings

Killer Crullers

Drop Dead Chocolate

Powdered Peril

Illegally Iced

Deadly Donuts

Assault and Batter

Sweet Suspects

Deep Fried Homicide

Custard Crime

Lemon Larceny

Bad Bites

Old Fashioned Crooks

Dangerous Dough

Troubled Treats

Sugar Coated Sins

Criminal Crumbs

The Classic Diner Mysteries

A Chili Death

A Deadly Beef

A Killer Cake

A Baked Ham

A Bad Egg

A Real Pickle

A Burned Biscuit

The Ghost Cat Cozy Mysteries

Ghost Cat: Midnight Paws

Ghost Cat 2: Bid for Midnight

The Cast Iron Cooking Mysteries

Cast Iron Will

Cast Iron Conviction