Murder So Sweet (A Sweet Cove Mystery Book 2) (17 page)
Read Murder So Sweet (A Sweet Cove Mystery Book 2) Online
Authors: J A Whiting
*Layer the batter and the streusel – Place 1 tablespoon of batter into the muffin tin, sprinkle in a little streusel, then another layer of the batter, etc, ending with some streusel on top. Bring the layers all the way to the top of the tins (this will make a nice tall muffin)
*Bake the muffins for 5 minutes at 425 degrees then lower the temperature to 350 degrees (leave the muffins in the oven when you change the temp) and bake for about 23-26 more minutes
Note: Reducing the temperature should cause the tops of the muffins to pop up into a nice dome-shape.
*Cool
Note: Muffins can stay at room temp up to 5 days; you can freeze them for up to 2 months !
HAZELNUT CAKE
Ingredients:
25 ounces (or 250 g) of ground hazelnuts (can also be mixed with some ground walnuts)
¾ cup of sugar
4 drops of almond extract
2 cups of flour
4 teaspoons baking powder
1 cup plus 2 ounces of milk
Directions:
*Mix hazelnuts with the sugar
*Mix flour with the baking powder
*Add the two mixtures together and blend well
*Add almond extract and milk, and blend together with dry ingredients
*Butter a loaf pan
*Transfer the mixture to the loaf pan
*Bake 45 minutes at 325 degrees – Then turn up to 350 degrees for 5 more minutes
*Cool and frost with your favorite frosting or sprinkle with confectioner’s sugar
Chocolate Brownie Cookies (rich!)
Ingredients:
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter – cut up into chunks
8 ounces of semisweet chocolate, chopped up coarsely
4 ounces of unsweetened chocolate, chopped up coarsely
4 eggs
1 cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Confectioner’s sugar to sprinkle on the cookies
Directions:
*In a bowl, mix flour, baking powder, and salt to blend
*In a saucepan, combine butter and the semisweet and unsweetened chocolate. Melt together over low heat. Set aside
*In another large bowl, beat the eggs with the brown sugar and granulated sugar for 1 minute; beat in the vanilla, then the chocolate mixture
*Stir in the flour mixture – combine well
*Stir in the semisweet chocolate chips
*Scrape down the sides of the bowl and cover with plastic wrap *Refrigerate the mixture for at least 30 minutes (can refrigerate for up to 2 hours)
*Set oven to 350 degrees
*Line cookie sheets with parchment paper
*Using a 2-tablespoon capacity ice cream scoop or two large spoons, scoop mounds of the batter onto the baking sheet, leave 2 inches between each mound
*Bake the cookies for 14 minutes or until the tops are just firm when pressed lightly with a fingertip (they will firm up when they cool)
*Cool the cookies on wire racks
*When completely cool, sprinkle the tops with confectioner’s sugar
Adapted from a 2011 Boston Globe recipe
Homemade Granola Bars
Ingredients:
1 ½ cups slivered almonds
1 ½ cups dried tart cherries
1 ½ cups of old-fashioned rolled oats
½ cup flour
½ cup wheat germ
¼ teaspoon salt
¼ cup canola oil
2/3 cup honey
1 teaspoon vanilla extract
2/3 cup dark chocolate chips
Directions:
*Set oven to 350 degrees
*Line a 9 inch square pan with parchment paper (be sure there is enough paper to come up above the sides by at least an inch)
*On a baking sheet, spread out the almonds in a single layer
*Bake the almonds for 7 minutes or until golden brown, turn once or twice. Set aside and let cool completely
*In a food processor, pulse the cherries and almonds until the almonds are chopped but not powdery
*In a large bowl, combine the cherry mixture with the oats, flour, wheat germ and salt
*Add the oil, honey, vanilla, and chips. Stir with rubber spatula to blend well
*Transfer the batter to the pan using the spatula to press it evenly in the pan
*Bake for 40 minutes or until the center is firm when pressed with a fingertip and the edges begin to brown
*Transfer the pan to wire rack to cool
*Use the ends of the parchment paper like handles and lift the bars from the pan; transfer to a cutting board
*Cut the square in half, then cut each rectangle into 6 pieces to form 12 bars
Adapted from 2013 Boston Globe recipe
One Crust Pecan Pie (use 8 inch pie plate)
Ingredients for the pie crust:
*2 1/4 cups of flour
*1 teaspoon of salt
*3/4 cup plus 2 tablespoons of shortening – you may substitute the shortening with either: the same amount of butter or substitute with a little less than ¾ cup of canola oil
*1/4 cup of boiling water
*1 tablespoon of milk
Directions for the pie crust:
*In a medium bowl, sift together the flour and salt
*In a medium bowl, mix together shortening, boiling water, and milk
*Pour flour mixture into shortening mixture and stir with a fork, combining quickly until the mixture is the size of peas
*Roll out the crust between two pieces of wax paper (it helps to wet the counter in order to keep the paper from moving) – there will be more crust than you need
*Place the crust in the pie pan letting the crust overhang the edges of the pan
Ingredients for the filling:
¼ cup butter (or replace with 3 tablespoons canola oil)
2/3 cup of firmly packed brown sugar
¾ cup dark corn syrup
3 eggs well beaten
Dash of salt
1 cup of pecan halves
1 teaspoon vanilla
Directions for the filling:
*Cream the butter (or oil), sugar, and salt
*Stir in the remaining ingredients
*Place in the pastry crust
*Trim the edges of the crust to remove the excess
*Bake at 450 degrees for 10 minutes, then turn the temperature to 350 degrees and bake for 30-35 minutes or until a knife inserted comes out clean
Ginger - Molasses Cookies
Ingredients:
2 ¼ cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon baking soda
¾ teaspoon of ground cinnamon
½ teaspoon of ground cloves
¼ teaspoon of salt
¾ cup butter, softened
1 cup of granulated sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons granulated sugar to roll the cookie balls in
Directions:
*Set oven to 350 degrees
*Blend together flour, ginger, baking soda, cinnamon, cloves, and salt
*In a large bowl, beat together the butter and 1 cup granulated sugar until light and fluffy
*Beat in the egg
*Stir in the water and molasses
*Gradually stir the mixed dry ingredients into the molasses mixture
*Shape the dough into small balls and roll them in the 2 tablespoons of the sugar
*Place cookies on an ungreased cookie sheet about 2 inches apart; Slightly flatten each cookie
*Bake in the preheated oven for 8-10 minutes
*Cool on the baking sheet for 5 minutes before moving the cookies to a wire rack to finish cooling
Table of Contents
SOME RECIPES FROM THE SWEET DREAMS BED AND BREAKFAST INN
Blueberry Muffins
Hazelnut Cake
Chocolate Brownie Cookies (rich!)
Homemade Granola Bars
One Crust Pecan Pie (use 8 inch pie plate)
Ginger - Molasses Cookies