Fugitive Filling (15 page)

Recipes

Suzanne’s Light and
Airy Donuts

Let’s start this section with an actual donut recipe, since I’ve found that I’m offering a great variety of other choices below. However, this
is
a donut mystery, so featuring at least one recipe isn’t out of line. This donut is a little different. The basic dough takes longer to prepare, but it’s worth it, at least according to my family. I’ve served this to guests, and commenters have compared them to beignets and funnel cakes, and while I can see the resemblance, I believe they offer a unique taste all their own. Be warned. This recipe took me quite a few times to produce consistently, so don’t be discouraged if your first few attempts don’t pan out.

Ingredients

• •
  2 packets active dry yeast
  
• •
  1¼ cups warm water
  
• •
  1¼ cups evaporated milk (buttermilk can be substituted if desired)
  
• •
  ½ cup white granulated sugar
  
• •
  2 eggs, beaten
  
• •
  ¼ teaspoon salt
  
• •
  5–6 cups bread flour
  
• •
  ¼ cup canola oil
  
• •
  ½ cup confectioner’s sugar, if desired
  
• •
  Enough canola oil to fry the dough
  

Directions

Dissolve the yeast in warm water, stir and then add evaporated milk, granulated sugar, the two beaten eggs, and the salt. Stir in about 2½ cups of flour until the mixture is smooth. Next, add the ¼ cup of oil and another 2 to 2½ cups of flour, stirring again until it’s roughly incorporated. Next, flour a large surface and turn the dough out onto it. Work all of the flour lightly in and then put it into a greased bowl, cover, and chill for at least two hours. When you’re ready, preheat the oil in your frying container to 360 degrees F. While you’re waiting for it to come to the correct temperature, roll the dough out to approximately ¼ inch thick, and then cut out whatever shapes suit your fancy. We have cookie cutters in a variety of shapes, and we like to play with this dough. When the oil reaches the proper heat, drop your dough into the oil, being careful not to crowd the donuts as they cook. Fry these for 2 minutes for each side (or until golden brown), remove from the oil, drain for a few moments on dry paper towels, and then dust with powdered sugar and enjoy.

This recipe yield depends largely on the shapes you use cutting out the dough, but it’s usually enough for four people.

So Far, My Best Stovetop
Breakfast Frittata

In case you haven’t been reading my Cast Iron Mysteries (and why wouldn’t you? I’m a big fan of them myself, so pick one up and see if you like it!), you may have missed my family’s latest fascination with frittatas. While these aren’t donuts (clearly), some of you have been saying lately that you’d like to see some of the recipes offered in the back that are written about within the books, and I completely relate to your frustration. When the recipes have been offered in earlier books, I’ll do my best not to repeat them, but when it’s something new to the series, I’m going to feature them, with the understanding that I may not remember to do it or have room to every single time. I offered my initial frittata recipe awhile back in
Cast Iron Motive
(book #4 in the series), but I’ve been experimenting lately, and I’ve come up with a recipe I like even more than the first one. If you’ve been following my recipes all along, you’ll know that I’m not a chef, nor do I claim to be a cookbook author (though I feel that way sometimes, sharing the meals I make with you all, my dear readers). I’m just a plain and simple home cook and baker, and I love tweaking old recipes and trying to make them better. Sometimes it results in complete and utter failure, but sometimes it’s a roaring success. I like to think this one is in the latter category and not the former. The beauty of this recipe is that you don’t need cast iron cookware to make it. Any nonstick or well-greased skillet with a lid will do nicely. Don’t be fooled by the simplicity of this meal. This recipe is more than just glorified scrambled eggs, and it doesn’t have to go under the broiler, either. All in all, I approve of simple ways when they work perfectly fine, so I urge you to try this one yourself. If you want to broil this anyway, it’s perfectly fine with me. Just stop the cooking process a little earlier before you slide your oven-proof skillet under the broiler to give it a crisper and darker top.

Ingredients

• •
  6 large eggs, whisked well
  
• •
  1/4 teaspoon salt and pepper, or substitute your favorite seasoning
  
• •
  Filling (total amount should equal approximately 1 cup)
  
• •
  2 ounces olive oil
  
• •
  green bell pepper, diced
  
• •
  greens mix (spinach, kale, and arugula is one we like) or just spinach, raw
  
• •
  3 cheeses, extra sharp cheddar (shredded), mozzarella (shredded), and feta, (which doesn’t need to be shredded at all)
  
• •
  prosciutto or bacon, diced or crumbled, as the case may be
  

Directions

Dice the bell pepper and sauté over medium heat in the olive oil for 5 minutes, then set it aside to cool.

Beat the eggs in a large mixing bowl then add the seasoning of your choice. I like simple salt and pepper, but if you have a seasoning blend you like, use that instead. Mix the seasoning in, then add 1 to 1½ cups from the fillings listed above (your preference) and stir this into the egg mixture. I feel all three cheeses add something to this dish, as well as the pepper and prosciutto. In my mind, it’s the perfect blend of tastes, but by all means, use whatever you’d like, adding things liked sautéed mushrooms, ham, other cheeses. This is all about your taste and preference, not mine!

On the stovetop, heat your skillet somewhere between low to medium heat, then add the egg and filling mixture and cook for 5 to 7 minutes, stirring a few times initially, and then covering until the eggs are almost set. You can tell it’s nearly ready when you shake the pan and the egg part of the mixture is mostly solid. There may be some liquids from the cheese, but you’ll be able to tell the difference. Remove from heat and let it stand 5 to 10 minutes before serving. This will allow the meal to rest. It’s going to be hard not to grab a fork and start eating out of the pan, and it’s pretty good that way (don’t ask me how I know that. I refuse to incriminate myself any further), but it’s better if you wait.

Serves 3 to 5 people, depending on the size of the slices

Raisi
n And
Oatmeal Delights

If you ask me, too many people give raisins a bad rap. I love them, fresh from the box or baked into a delicious treat, but if you’re not a fan, this recipe will still be good without them. If you like dried cranberries instead, you could try those, but oatmeal alone is good, though not without the inherent sweetness of the added fruits. Sometimes I’ve been known to go a little crazy and start adding whatever kind of dried fruits I can find, so feel free to experiment. Some of my favorite recipes have been discovered that way, but in the spirit of full disclosure, some of my worst ones have come to life using that method, too. Hey, what’s life in the kitchen without a little risk every now and then?

Ingredients

• •
  ½ cup granulated white sugar
  
• •
  2 eggs, beaten
  
• •
  ½ cup buttermilk (whole or 2% will also work)
  
• •
  2 tablespoons canola oil
  
• •
  1 teaspoon vanilla extract
  
• •
  2 cups bread flour or regular unbleached flour
  
• •
  1 teaspoon baking soda
  
• •
  2 teaspoons baking powder
  
• •
  1 teaspoon cinnamon
  
• •
  1 teaspoon nutmeg
  
• •
  ¼ teaspoon salt
  
• •
  2 tablespoons oatmeal (old-fashioned, not quick oats)
  

Optional

• •
  1 tablespoon dried cranberries
  
• •
  1 tablespoon raisins
  
• •
  1 tablespoon other dried fruit (your choice)
  

Directions

Heat enough canola oil to 360 degrees F to fry your donuts. While the oil is heating, in a large mixing bowl, add the sugar slowly to the beaten eggs, then add the milk, 2 tablespoons of canola oil, and the vanilla, mixing it all in well. Then, in a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the oatmeal, mix lightly, and then add the dry fruit to the mix, lightly coating the pieces. This allows the fruits to keep from sinking into the bottom of the mix. Slowly add the dry ingredients to the wet, mixing thoroughly one more time. Rake the dough into the heated oil in tablespoon increments, cooking 2 minutes on each side, or until each donut is golden brown all the way around. Drain on a paper towel and coat lightly with confectioner’s sugar or a simple glaze of water, vanilla, and confectioner’s sugar.

This recipe makes from 12 to 16 donut rounds.

Momma’s
Pot Roast

In the spirit of full disclosure, I featured a variation of this recipe in
Bad Bites
(Donut Mystery #16), but I’ve been experimenting with the recipe lately, and I wanted to revisit it here. I make this in my crock pot (slow cooker to some of you), but sometimes I do it in my cast iron Dutch oven. When I share that particular variation with you, it will be included in the Cast Iron Cooking Mysteries, not here. My, that was a rather shameful plug for one of my other mystery series, wasn’t it?

Anyway, a good pot roast is something my family loves any time of year. We dine on the roast and vegetables the first time around, and later, the leftover tender meat makes an excellent sandwich. I love mine on toast with olive oil mayonnaise, some pepper jack and mozzarella cheese, and some loose greens leftover from my frittata recipe above. Nothing goes to waste in my household! This is a delicious meal, and the prep work couldn’t be much easier. The hardest part is being in the house for the 8 to 9 hours it takes to cook. The aromas are enough to drive anyone crazy!

Ingredients

• •
  1 potato, russet, cut into large sections
  
• •
  1 green bell pepper, cut into large sections
  
• •
  1 large onion, you guessed it, cut into large sections
  
• •
  8 medium carrots, peeled and cut into large sections
  
• •
  1 can beef broth (I use half, and then add 1/2 cup of water as well)
  
• •
  2 – to 2½-pound pot roast (I love a good beef tip roast, but I usually wait for it to go on sale!)
  
• •
  salt and pepper
  

Optional (either of these adds a nice dose of flavor)

• •
  1 packet French Onion soup mix (powdered) or
  
• •
  1 packet beef stew dry mix for slow cooking
  

Directions

This one couldn’t be easier. Prep the vegetables as noted above and add them to the bottom of a lined crock pot. I like to use the disposable clear bags to make cleaning up a cinch. After layering the potato, green bell pepper, onion, and carrots on the bottom, add the broth and water before adding the meat. If you use the onion soup mix or the beef stew mix, dissolve in ½ cup water in a small bowl and stir. Place the meat on top of the veggies, and then pour the mixture over the top of the meat. Cover and cook on low for 8 to 9 hours. There’s no need to brown this meat, a step I personally love skipping! Resist the urge to lift the lid at any time. The steam does a great deal of the work in slow cooking, so you don’t want to release that. Pull everything out and let it rest 5 to 10 minutes, then serve and enjoy.

Serves 4 to 7 people, depending on their appetites

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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

Vanilla Vices

Raspberry Revenge

Fugitive Filling

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

Cast Iron Alibi

Cast Iron Motive