Murder Gone A-Rye (A Baker's Treat Mystery) (23 page)

Sam stepped between me and the recording as if it could hurt me. “Let’s get you to the ER.”

“I’m fine.”

“I’d prefer to get you checked out.”

“Fine.” I let Sam walk me out of the square. I glanced back to see Calvin calling in backup. Harold glared daggers at me.

“You have to stop getting into altercations.” Sam’s tone was gentle but firm as he put his hand on the small of my back and guided me to his pickup.

“How did you know what was going on?” I asked as he opened the pickup door and helped me inside.

“I had an eye on you.” He closed the door.

I rested my head back and waited for him to climb in the driver’s side. “Are you stalking me?”

“No, that would be illegal.” He started the vehicle and pulled out into traffic. “Meghan called me.”

“Ah.” I watched the blocks roll by and tried not to think about how badly my face hurt. Harold might be a kid, but he was a big kid, and he could really wallop.

“People care about you, Toni.” He pulled into the clinic part of the hospital. “You need to learn to let them.”

For the first time in my life I thought he was probably right.

“Y
our investigating is good for business,” Meghan said as she refilled the coffee carafes for the third time. “It’s usually slow this time of day.”

I looked out at the group of people who sat around the bakery. Several made eye contact and smiled and nodded. My heart warmed. They were here to support me. Others came to see my shiner for themselves, while still others came because they wanted to be in the middle of the news. Hutch Everett had convinced the judge to open up the false wall in his chamber.

“We’ll have to close when we run out of baked goods,” I said and looked over the near-empty shelves. I’d had no time to do more than bake a few cupcakes for the evening hours, and those went quickly.

Candy Cole walked in the door and all conversation stopped. “They’ve found a gun in the wall. It looks to be the same caliber as the gun reported to have killed Champ Rogers.”

Conversation ran like wildfire around the room—speculation on whose gun it was.

“They arrested Aimee Everett,” Candy said to me and made a beeline for the coffee buffet. “She’s not talking. Hutch has hired a high-powered lawyer out of Kansas City. So we may never know for sure why she killed Lois.”

The crowd breathed a collective sigh of disappointment and went back to their conversations. Candy waved me into the back room and closed the door. “Sit. You look awful.”

“Thanks, Candy, I can always count on your honesty,” I said as I took a seat.

“I didn’t tell them the real scoop, as I have to have something that will sell papers.”

I tilted my head as she took the chair next to me. Meghan sent me a look as she washed dishes. I winked at her with my good eye.

I waited for Candy to talk. I’d learned early on that she hated silence and usually filled the space if I waited long enough.

“Okay, fine, here’s the scoop.” She leaned in toward me. “Lois was going to confirm Ruth’s suspicion about the wall in the judges’ chamber. Only it wasn’t Homer that okayed the false wall. It was his wife, Susan. It seems that she had pull with Judge Jonas, who was in office for forty years.”

“So did Homer kill Champ after all?”

“No.” Candy shook her head and sipped coffee, allowing the silence to create tension.

“Then who?”

“I suspect it was Susan who killed Champ. We’ll find out if there are any fingerprints or DNA on the gun.”

“Why would Susan kill Champ?” Meghan asked. She faced us, her pink-dish-gloved hands held in the air so that they wouldn’t get anything wet.

“I did some checking,” Candy said. “It seems Champ was a real ladies’ man, and Susan was in love with him. She even tried to seduce him in the hopes that he would give her the child Homer couldn’t give her. But before her plan could come together she learned that Champ was head over heels for Lois, and the feeling was mutual. When Susan discovered that Lois was pregnant she lost it. Picked up Homer’s gun and murdered him.”

“And then Homer adopted Champ’s son. . . .”

“And Susan got the child she wanted while keeping the man she loved from ever loving someone else.”

“Creepy,” Meghan said.

“Why did Aimee kill Lois?” I asked.

“Lois found out about the gun. She confronted Susan in front of Aimee. The emotions of fear, horror, and despair caused Susan to have a giant heart attack.”

“She was dead on the spot—just like Homer.”

“Exactly.” Candy sipped her coffee. “Aimee was horrified that not only was the man she married not the man he claimed to be but her own mother-in-law had killed to keep the secret.”

“She must have put the fear of God into Lois for Lois to keep this quiet for all these years.”

“You forget,” Candy said. “Both Aimee and Lois had a vested interest in Hutch maintaining his identity as Homer’s son and heir.”

“So they had a bond until Grandma pushed Lois toward confessing,” I stated.

“Exactly. Aimee refused to let the truth come between her and her son’s family inheritance.”

I shook my head at all the wasted lives. “It seems the apple didn’t fall far from the tree, right?”

“Right,” Candy said. “Good catch on the boy, by the way. They pulled video off his computer that showed he was well on his way to serial-killer status. He’d been murdering animals and videotaping the events.”

“I hope he goes away for a long time,” Meghan said and went back to the dishes.

The bells to the bakery door jangled. Meghan slipped off her gloves and went out to see if anyone needed help.

“I have to say,” Candy said, a gleam in her eyes, “things sure have gotten interesting in Oiltop since you moved back.”

“Is that a good thing or a bad thing?” I asked and touched my bruised eye.

“Oh, good, honey, all good. Now, where do you keep the yummy stuff? I’ve been too busy to bake and my family will be coming this weekend to celebrate a late holiday.”

I got up. “There’s two pies in the freezer. I hope you like pecan.”

“Oh, honey, there’s never been a pecan I didn’t like, and the same goes for my family. They’ll be thrilled.”

I laughed. It seemed the desire to impress family was universal. I was glad to be back in the midst of mine. Because it was true, family was one of the most important things in life—even a crazy family like mine.

BAKER’S TREAT RECIPES

Gluten-Free Yogurt Blueberry Coffee Cake

1 package of gluten free yellow cake mix (Betty Crocker® sells a good one.)

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cup brown sugar

1 cup low-fat vanilla yogurt

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cup applesauce

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cup water

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cup vegetable oil

3 eggs

2 tablespoons lemon juice

2 teaspoons cinnamon, plus enough to sprinkle on berries

1
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cups fresh blueberries

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cup confectioners’ sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt
®
).

Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, lemon juice, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.

In a separate bowl, toss blueberries with enough cinnamon to evenly dust each berry. Fold blueberries into the batter. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean (55 to 60 minutes). Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners’ sugar.

Gluten-Free Raspberry Swirl Cheesecake

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cup milk

2 teaspoons gluten-free vanilla

2 eggs

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cup sugar

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cup gluten-free Bisquick® or your favorite gluten-free baking mix

2 8-ounce packages of cream cheese

1 cup raspberries

2 tablespoons sugar

Heat oven to 325 degrees F (165 degrees C). Spray bottom only of 9-inch glass pie plate with cooking spray. (Note: Ensure your spray is gluten-free.) In blender, place milk, vanilla, eggs, sugar, and the baking mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.

In same blender, place
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cup raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a butter knife, swirl sauce into cream cheese mixture.

Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.

Refrigerate at least 4 hours. Garnish with remaining
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cup raspberries. Store in refrigerator.

Gluten-Free Party Fruit Dip

8 ounces whipping cream whipped until light and fluffy (can use whipped topping if you can find one gluten-free)

7 ounces marshmallow cream

3 ounces cream cheese

In a mixing bowl, combine the whipped topping, marshmallow cream, and cream cheese. Mix until smooth. Add strawberries or any of your favorite fruits—serve chilled.

Gluten-Free Peanut Butter Bars

1 cup butter or margarine

4 cups confectioners’ sugar

1 cup peanut butter

1
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cups of premium semisweet chocolate chips

4 tablespoons peanut butter

In a medium bowl, mix together the butter or margarine, confectioners’ sugar, and 1 cup peanut butter until well blended. (Hint: If it isn’t thick enough add more confectioners’ sugar.) Press evenly into the bottom of an ungreased 9-inch by 13-inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Gluten-Free Coconut Lime Cheesecake with Mango Sauce

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cup sweetened flake coconut

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cup of crushed gluten-free gingersnap cookies

3 tablespoons of melted butter

2 8-ounce packages of cream cheese

1 10-ounce can of sweetened condensed milk

2 eggs

1 tablespoon lime zest

2 tablespoons lime juice

1 tablespoon coconut milk

1 teaspoon gluten-free vanilla

2 cups cubed fresh mango

1 teaspoon sugar

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.

Combine the coconut, gluten-free gingersnaps, and melted butter in a bowl; mix until even. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.

Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.

Reduce oven heat to 300 degrees F (150 degrees C).

Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended. Add the eggs, mixing one at a time.

Pour about half of the cream cheese batter into a separate bowl. Stir the lime zest and lime juice into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.

Stir the coconut milk and vanilla through the remaining cream cheese batter; pour over the lime-flavored batter in the springform pan, smoothing into an even layer.

Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.

Prepare mango sauce by pureeing the mango with sugar until smooth. If too thick, add one teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Gluten-Free Berry Shortbread Bars

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cup butter—cubed

1
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cups of gluten-free baking mix or gluten-free all-purpose flour

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teaspoon xanthan gum

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cup white sugar

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teaspoon salt

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teaspoon baking powder

1 egg yolk

1 teaspoon cold water if needed

1
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cups fresh berries

Preheat oven to 350 degrees F (175 degrees C). Place butter cubes in the freezer for 15 minutes.

Whisk together flour, xanthan gum, sugar, salt, and baking powder in a large bowl.

Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. Use enough water for the perfect consistency. Too much water and the dough will get tough. Not enough water and the dough will be dry. The dough should just come together when pinched between your fingers.

Pour about
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of the crumb mixture into an ungreased 9-inch by 9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread berries in one layer and sprinkle with remaining crumbly dough.

Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Gluten-Free Lemon Cake

3 cups of gluten-free flour—tapioca is great for this

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teaspoon xanthan gum

1 teaspoon baking soda

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teaspoon salt

6 eggs

2 cups sugar

1 cup butter, softened

2 teaspoons lemon zest

2 tablespoons lemon juice

1 cup of plain yogurt

Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch springform pan.

Sift the flour, xanthan gum, baking soda, and salt together. Set aside.

Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Gradually add
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cup of the sugar, beating until stiff glossy peaks of meringue form.

In a separate bowl, cream 1
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cups sugar, butter, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.

Bake for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

For a fancier cake, slice cake in half. Frost bottom half with lemon curd. Place top of cake back into place. Frost with whipped cream. (Be sure to refrigerate.)

Chocolate Italian Cream Cake

1 cup butter

2 cups white sugar

5 eggs

1 teaspoon gluten-free vanilla

1 teaspoon baking soda

2 cups all-purpose, gluten-free flour (Better Batter is a good brand)

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teaspoon xanthan gum

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cup unsweetened cocoa powder

1 cup of buttermilk (or almond milk with 1 tbs vinegar)

1 cup shredded coconut

1 cup pecans, chopped

FOR FROSTING:

1 cup cream cheese

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cup butter

4 cups confectioners’ sugar

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cup unsweetened cocoa powder

1 cup pecans, chopped

1 teaspoon gluten-free vanilla

Preheat oven to 325 degrees F (165 degrees C). Grease 3 8-inch round cake pans and dust with cocoa powder. Separate the eggs.

Cream white sugar and 1 cup of the butter together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.

Sift baking soda, gluten-free flour, xanthan gum, and
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cup cocoa powder together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and pecans.

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

Bake for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.

Frosting: Cream the cream cheese and butter together. Sift confectioners’ sugar and
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cup cocoa, beating in a little at a time until well blended. Add 1 teaspoon vanilla and 1 cup pecans.