ACKNOWLEDGMENTS
Hugs to Ruel, my in-house editor, whos tasted
every single recipe in this book.
(Its a tough job, but somebodys got to do it!)
And hugs to the kids whove helped so much along the way.
Big kisses for the grandkids who learned, early on, that a
balanced diet is a cookie in each hand.
Big bundles of thanks for the cookbook advice I received from
J.B., Gretchen, and the staff at Seattle Mystery Bookshop ,
Linda. Patrick, and MaryElizabeth at Mysterious Galaxy in
San Diego, Barbara Peters and her staff at The Poisoned Pen in
Scottsdale, AZ, the launch party crowd at Mysteries to Die For
in Thousand Oaks, CA, and Mary Alice Gorman at Mystery
Lovers Bookshop in Oakmont, PA.
Thank you to my friends and neighbors who dont seem to
mind doing a taste test now and then: Mel & Kurt, Lyn & Bill,
Lu, Gina & Fiona, Adrienne, Jay, Bob, Laura & Mark, Amanda,
John B., Judy Q., Dr. Bob & Sue, Richard & Krista, Mark B.,
Angelique, Daryl and her staff at Groves Accountancy,
and everyone at First Private Bank.
Special thanks to my superb Editor-in-Chief and valued friend,
John Scognamiglio.
Hugs all around to Steve, Laurie, Doug, David, Adam, Robin,
Karen, Adeola, Lesleigh, Vida, Darla, Rosanna, and all the other
folks at Kensington Publishing who keep Hannah sleuthing
and baking up a storm.
Thanks to Hiro Kimura, my talented cover artist, whos
drawn scrumptious desserts for the covers of every
Hannah Swensen mystery.
(Take a look at the lovely map of Lake Eden hes done for this
cookbook. Except for the murder rate, wouldnt you just love
to live there?)
Grateful thanks to Lou Malcangi at Kensington for designing
all of Hannahs incredibly gorgeous dust jackets and paperback
covers.
Thanks to John at Placed4Success.com for Hannahs movie and
TV spots.
And even more thanks for handling my social media.
Thanks to Kathy Allen for testing most of the new recipes in
this cookbook and organizing taste tests.
Thank you to Sally Hayes (and Gary, too) for sharing oodles of
her wonderful recipes.
And hugs to my friend, Trudi Nash, who comes up with some
of the best homemade treats Ive ever tasted.
Thank you to Angie Sherwood of SherwoodsForest.com for
making deliciously scented candles of the title desserts.
Angies candles look so real and smell so tasty, several have
ended up on dinner tables by mistake!
Thanks to Ken Wilson, friend, media guide in L.A., and
an excellent cook.
Hugs to superb food stylist Lois Brown, for making my recipes
look yummy on KPNX-TV in Phoenix. And thanks to a second
fantastic food stylist, Judy Krug, for making things easy for me
on WGN-TV in Chicago.
Thank you to Dr. Rahhal, Dr. and Kathy Line, and Dr. Wallen.
Thanks to Jamie Wallace for keeping my Web site,
MurderSheBaked.com up to date and looking great.
Thank you to all the readers who love to cook and share
their favorite recipes with me. Youll find some of them in
this cookbook.
Special thanks to Mom, Gammie, Kitty, Myrt, Bert, and all the
resourceful Minnesota cooks who know how to make do with
whats in the pantry and still come up with something delicious.
(You cant run to the store in a blizzard, doncha know?)
Appetizers
CREAM CHEESE PUFFS
Hannahs Note: If youre not going to serve these right away, you can mix up the cream cheese part and refrigerate it until its time to spread it on the crackers.
8-ounce package cream cheese (the firm kind, not the
whipped)
2 Tablespoons (
cup) mayonnaise (We used Hellmanns )
3 Tablespoons minced green onion
OR 3 Tablespoons minced dried onion
OR 3 Tablespoons minced shallots
1 beaten egg
A box of salted crackers (We used Ritz Crackers and they were great!)
Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.
Mix in the mayonnaise and stir until the mixture is smooth.
Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)
Mix in the beaten egg.
Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Grannys Attic and we wouldnt have to carry it back to The Cookie Jar.)
Spread the cream cheese mixture on top of the crackers in a circle that reaches the edges of the crackers. If you dont cover the crackers completely, they tend to burn under the broiler. Use about 2 teaspoons of cheese mixture per cracker and mound it slightly in the center.
Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Wait until the coil gets hot and then put in the cheese puffs. Broil the crackers (with the oven door open to the first latch so the broiler doesnt kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned. Remove them from the oven immediately.
Let them cool for a minute or two, so your guests wont burn their tongues. Then transfer the Cream Cheese Puffs to a platter and serve.
Yield: Approximately 2 dozen hot and yummy hors doeuvres.
Another Note from Hannah: I havent actually tried this, but Im willing to bet a dozen of my best cookies that you could also add a quarter cup chopped smoked salmon to the cream cheese mixture.