Whitfield - Killer Recipes

Killer Recipes by Susan Whitfield Published by L&L Dreamspell Spring, Texas Visit us on the web at www.lldreamspell.com Copyright 2010 by Susan Whitfield All Rights Reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form by means, electronic, mechanical, photocopying, recording, or otherwise without the prior written permission of the copyright holder, except for brief quotations used in a review. ISBN- 978-1-60318-351-2 Published by L & L Dreamspell Produced in the United States of America Visit us on the web at www.lldreamspell.com This book is dedicated to my grandson Caleb Graham Whitfield who is a cancer survivor, and to all others who have been touched by cancer All proceeds from book sales will be donated to The American Cancer Society Mystery Writer Susan Whitfields Killer Recipes is a collection of real family recipes, not only from her kitchen, but also those of other mystery writers. Some selected recipes they think their main characters would enjoy. All recipes included in this volume were submitted by writers and used with permission. Please note: Some recipes have fun, deadly names, but all are harmless and delicious! Contents BREADS AND BREAKFASTS TO DIE FOR Bishops Bread Preheat oven to 350 F. Grease and flour a 9x12 pan.

Ingredients: 2 cups flour cup white sugar 1 cup brown sugar 2/3 cup vegetable oil 1 egg 1 cup sour milk 1 Tbsp baking soda Mix flour and sugars in a large bowl. Add vegetable oil and mix. Take out cup for topping. Add to first mixture: 1 egg 1 cup sour milk Mix well, then stir in 1 Tbsp baking soda dissolved in 1 Tbsp boiling water. Crumble topping evenly. Bake at 350 F for 35 minutes.

Laura DiSilverio, author of Swift Justice. www.lauradisilverio.com Bourekas de Spinaka y Kezo In Sephardic tradition, this food is called Desayuno, or breakfast. However, it may be eaten at any time of day. Bourekas are one of the most beloved foods for anyone who has been raised within the Judeo-Spanish culture, and are a fast favorite for friends who have the good fortune to try them. Make the massa (dough): 2 cups of unbleached white flour 1 tsp of salt 1 tsp of dried oregano 1 tsp of dried rosemary cup of water cup of olive oil Mix ingredients and let sit in refrigerator for 15 minutes. If it is too dry to roll into balls, add a little water. If it is too sticky, add some flour.

If you want a flakier crust, add in a couple of tablespoons of vegetable shortening. Make the gomo (filling): Steam 2 packages of frozen spinach. Let cool. When cool, add: 2 packages of farmer cheese 16 oz of feta cheese a sauted onion (optional) 6 oz of chopped kashkaval (kasseri) cheese (option for a richer, slightly gamey flavor) Roll the dough into walnut-sized balls. Flatten them out on a cutting board. Put in a Tbsp of the gomo and then fold over so you have created a crescent.

Flute the edges. Brush the top with beaten egg, and sprinkle with sesame seeds. Spray a cookie pan with oil, and fill the pan with raw bourekas. Put into a preheated 450 F oven. Bake until the top just begins to tan. It should not become brown.

Stick a fork in one to make sure it is cooked through. Cool and refrigerate. Heat them up in a toaster oven before eating them. Allan W. Azouz, author of Shadows of Souls. www.lldreamspell.com Bread Machine Finnish Limpa Ingredients: Wet: 1 cup water cup buttermilk 1/3 cup molasses 1 Tbsp melted butter Dry: 2 cups white bread flour 1 cup medium rye flour cup dark, stone-ground rye flour 1 Tbsp wheat gluten 1 Tbsp dark brown sugar 1 tsp salt 1 scant tsp anise seeds 2 Tbsp yeast Place all wet ingredients in bread machine. Add all dry ingredients except yeast.

Do NOT mix. Make a small depression in the dry ingredients and place the yeast in this depression. Do NOT mix. Place mixing insert into bread machine. Close. Program for whole wheat (usually 3 hours and 40 minutes).

Program crust for light. Turn on. Bread will probably be done with approximately 10 minutes left on the cycle. The recipe makes a big loaf. Note: My machine is not programmable except by using the set cycles. If you can custom set yours for the baking cycle give it 1 hour and 30 minutes.

I have no idea how this recipe works if made by hand. This is my combo for bread machine Limpa because I couldn't find oneand Finnish Limpa is truly a bread to die for. Jane Toombs, author of Null and Void and Nightingale Man. www.janetoombs.com Breakfast Before Mayhem Ingredients: 1 pound sausage, cooked and drained 6 eggs 2 cups milk 1 tsp dry mustard 1 tsp salt 2 slices white bread, cubed 1 cup grated cheddar cheese 1 onion, chopped and sauted 1 green or red pepper, chopped 8 oz fresh or canned mushrooms Beat eggs, milk, salt, and mustard. Layer: bread cubes, sausage, cheese with sauted onions, green peppers, and mushrooms. Pour egg mixture over all in a 9 x 13 pan. Better if made the day before serving.

Bake 40 minutes at 350 F. Serves 6. Betty Gordon, author of Deceptive Clarity, Murder in the Third Person, and the short stories Dead By Breakfast, Anna Rose, and The Cowboys Rose in L&L Dreamspells Anthologies. www.bettygordon.com Bushwomans Bannock Ingredients: 3 cups flour Pinch of salt 2 Tbsp bacon grease 1 tsp baking powder Water Seasonal berries Combine all ingredients except berries and knead well into a stiff batter. Add berries gently and form into patties inch thick. Heat in a cast-iron pan or seasoned griddle.

If you cook this outdoors at a fire, the pan can be leaned toward the fire, baking the top first. Lou Allison, author of the Belle Palmer series: Memories Are Murder, Murder, eh?Northern Winters Are Murder, Black Flies Are Murder, and Bush Poodles Are Murder. www.louallin.com Cagey Breakfast Casserole Ingredients: 1 can crescent rolls 1 dozen eggs, beaten 2 cups shredded cheddar cheese 1 pound cooked sausage (or ham, finely chopped) Salt and pepper to taste Put a fine layer of lard or shortening into a long 9 x 13 casserole dish, covering sides and bottom. Roll out crescent roll dough in the casserole, pressing into the corners. Crumble the meat over the dough. Pour eggs over meat. Sprinkle cheese over eggs.

Bake 45 minutes to 1 hour at 350 F or until eggs are done and dough is brown. Cool before cutting into squares. Kim Smith, author of The Shannon Wallace Mysteries: Avenging Angel and Buried Angel. www.mkimsmith.com www.writingspace.blogspot.com www.blogtalkradio.com/kims www.murderby4.blogspot.com Clandestine Cheese Puffs Ingredients: 8 oz package (2 cups) grated sharp cheddar cheese 1 cup plain flour 1 stick (1/2 cup) butter tsp salt (optional) Using your hands, blend all ingredients together and form into a large ball. Refrigerate for at least one hour. Preheat oven to 350 F. Roll into 1 balls and place on cookie sheet about an inch apart.

Bake for approximately 15 minutes until bottom is browned. Top will be soft. Do not over bake. Keith Donnelly, author of the Donald Youngblood Mystery series: Three Deuces Down and Three Days Dead. www.donaldyoungbloodmysteries.com Dazed Angel Biscuits Ingredients: 2 packages (1/4 oz each) active dry yeast cup warm water (110-115 F) 2 cups warm buttermilk (110-115 F) 5 cups all-purpose flour 1/3 cup sugar 1 Tbsp baking powder 1 tsp salt 1 cup melted butter or margarine Dissolve yeast in warm water. Let stand for 5 minutes.