recursal/Fanatic-Fandom huggingface dataset:
Ooey Gooey Chewy Cookie Bars

Cherry Cheesecake Murder

Preheat the oven to 350°F, rack in the middle position.

	+ *You can find unsweetened baking cocoa in the baking aisle of your grocery store. Make sure you get an American brand—some of the others are Dutch process and they won't work in this recipe. Also be careful not to get cocoa mix, the kind you'd used to make hot chocolate or chocolate milk*.
* 1/4 teaspoon salt
* 1/2 stick melted butter *(1/4 cup, 1/8 pound)*

#### For the Filling

* 2 cups milk chocolate chips *(I used Ghirardelli's)*
* 3 cups miniature marshmallows *(pack them down in the cup)*
* 1-1/2 cups flaked coconut *(pack it down in the cup when you measure it)*
* 1 cup chopped nuts *(I use either pecans, or walnuts)*
* 1 can sweetened condensed milk *(14 ounces)*

### Directions

* Preheat the oven to 350°F, rack in the middle position.
* Mix the sugar, flour, cocoa, and salt together in a medium-sized bowl. Drizzle the melted butter over the top of the bowl and mix it in with a fork. When the butter is incorporated, the mixture will resemble small beads. *(You can also do this in the bowl of a food processor, using chunks of chilled butter and the steel blade.)*
* Spray a 9-inch by 13-inch cake pan with Pam *(or other nonstick cooking spray)* and dump the crust mixture in the bottom. Gently shake the pan to distribute the mixture and then press it down a bit with a metal spatula.
* Sprinkle the chips evenly over the crust layer. Sprinkle the marshmallows over that. Sprinkle the flaked coconut on next and then sprinkle on the chopped nuts. Press it down again with the metal spatula. Pour the sweetened condensed milk evenly over the top.
* Bake the bars at 350°F for 25 to 30 minutes, or until the bars are nicely browned on top.
* Let the bars cool on a rack. When they’re cool, cut them into brownie-sized pieces.

**WARNING**: DON’T REFRIGERATE THESE COOKIE BARS WITHOUT CUTTING THEM FIRST—THEY’RE VERY DENSE AND SOLID WHEN CHILLED.

### Edna Ferguson Note

*A Note From Edna Ferguson, the Queen of “Cheat” Recipes: If you want a shortcut for the crust, just buy a chocolate cake mix and use half of it dry, mixed with the melted stick of butter. (Keep the rest of the cake mix in an airtight bag and you can use it for the next batch you bake them.)*

### Hannah's Note

*Kids really love these cookie bars, especially the name.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Ron LaSalle

## Books

Chocolate Chip Cookie Murder

**Ron LaSalle** is a character in the Chocolate Chip Cookie Murder as the book's first murder victim*.*

## Bio

He was a sponsor for "Gamblers Anonymous" and often stood in the parking lot of the nearest casino, handing out litature.

### Personality

Ron was described as being a kind young man and was always prompt with a serious dedication to his job. He was well-liked by just about everyone.

### Appearance

Ron is described as being well-toned with dark wavy hair. He is considered to be very handsome, with Michelle Swensen comparing him to Tom Cruise.

## History

Back in school Ron dreamed of joining the Minnesota Vikings team until a torn ligament left him unable to play. To make ends meet he took up working as the delivery man for Cozy Cow Dairy.

## Chronology by Novel

### Chocolate Chip Cookie Murder

On the morning of his murder, Hannah recalled seeing him on her way to work. She grew concerned by how late he was and found his corpse after her niece, Tracey mentioned seeing him and noticing his strange behavior. Hannah realized she was on to something and found his truck outside, with his corpse sprawled out on the seat with her her cookies scattered around him, along with a bullet hole through his shirt. His death was deemed to be instantaneous, much to everyone's relief in knowing he didn't suffer long.

According to Edna, he was working overtime but not getting paid for it and the stress seemed to be getting to him lately. He had also asked for an assistant but was turned down, due to the expenses.

The Judith Woodley reveals late in the book that she had to kill Ron for witnessing something that he shouldn't have seen.
Pink Lemonade Cream Cheese Frosting

Pink Lemonade Cake Murder

**Frosting Ingredients:**

* 8 ounces cream cheese, softened to room temperature
* 1 cup (2 sticks, ½ pound, 6 tablespoons) salted butter, softened to room temperature
* 1 pinch table salt
* 2 teaspoons grated lemon zest (just the yellow zest, not the bitter white pith)
* 4 cups powdered sugar
* 4 Tablespoons Frozen Pink Lemonade Concentrate
* 1 Tablespoon grenadine (you can find this in the liquor department of any grocery store)

**Hannah’s Note:** This frosting is easier if you use a stand or hand mixer

**Directions:**

1. Mix the softened cream cheese and softened butter together in a large bowl.
2. Add in the salt and grated lemon zest. Mix until well combined.
3. Add the powdered sugar, 1 cup at a time, mixing after each addition.
4. Add the Frozen Pink Lemonade Concentrate and the grenadine.
5. Mix until everything is well combined
6. Let your frosting chill in the refrigerator for 30 minutes.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Sweet Tortilla Cups

Chocolate Cream Pie Murder

## Ingredients

* 5 teaspoons ground cinnamon
* 1 cup white ***(granulated)*** sugar
* ½ cup ***(1 stick, 4 ounces, ¼ pound)*** salted butter
* 12 flour tortillas ***(I used Mission brand 8-inch size.)***

**Hannah's 1st Note: I like to add a bit of cardamom to this recipe so I use 4 and ½ teaspoons of cinnamon and ½ teaspoon of cardamom.**

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Place the cinnamon in a shallow bowl on the counter that is an inch or so larger than the size of the tortillas.

**Hannah's 2nd Note: I usually use a 10-inch pie pan for the spices and sugar and another one for the butter.**

* Add the white sugar to the bowl with the cinnamon ***(and cardamom if you used it)*** and mix them together with a fork.
* Place the cup of salted butter in a second shallow bowl that is microwave-safe.
* Heat the butter on HIGH in the microwave for 30 seconds. Check to see if your butter is melted. If it is, take the bowl out of the microwave. If it isn't heat it for another 15 seconds on HIGH.
* When the butter is melted, take the bowl out of the microwave and set it on your kitchen counter next to the bowl with the cinnamon and sugar mixture. ***(Be careful. The bowl with the melted butter could be hot.)***
* Move the prepared pan next to the bowls for easy access.
* Using your impeccably clean fingers or tongs, dip a flour tortilla into the bowl with the melted butter. Be sure to coat both sides of the tortilla.
* Take the tortilla out of the butter bowl and dip it in the bowl with the cinnamon and sugar. Again, be sure to coat both sides with the cinnamon and sugar mixture.
* With your impeccably clean, press the center of your buttered and coated tortilla into one of the muffin cups.
* Then press the sides of the tortilla against the side of the muffin cup. (You may have to overlap the sides of the tortilla together to get a good fit.)
* Repeat the above steps with the remaining 11 flour tortillas.

**Hannah's 3rd Note: If you have quite a bit of melted butter and cinnamon and sugar mixture left, don't worry. You can always save it to make Tortilla Snickerdoodle Cookies. (The recipe is also in this book. You may have to remelt the butter, but that's easy to do in the microwave.)**

* Bake your Sweet Tortilla Cups at 350°F for 13 to 15 minutes or until they are a nice golden brown.
* Take the muffin tin out of the oven and set it on a cold stove burner for 10 to 15 minutes or until the muffin tin and its contents are cool to the touch.

**Hannah's 4th Note: Letting the Sweet Tortilla Cups cool in the pan will firm them up so that they will maintain their cup shape when you remove them.**

* Flip the muffin tin over on a wire rack. The Sweet Tortilla Cups should tip right out. Since they're now upside down on the rack, flip them over, place them on a platter, and fill them with a scoop of ice cream drizzled with syrup, or fruit pieces topped with sweetened, whipped cream.
Sherri Connors

## Relations

Orphans

**Twin Brother**: Perry Connors

## Books

Apple Turnover Murder

**Perry and Sherri Connors** are twins.

## Bio

Sheri and her twin brother, Perry were orphans abandoned by their parents and placed in the Childen’s Home where they grew up. They escaped through their dancing and were attending the Community College on a scholarship and work programs. Sherie worked as a secretary for the English department on weekends.

Perry and Sherri were world-class dancers. They’d won every competition they’d entered, and just last week the Lake Eden Journal had run an article announcing that the Connors twins would be showcasing their dancing talent in a live television special that would air Christmas Day. The twins would be reprising famous dance routines that Fred Astaire and Ginger Rogers had performed during their long careers.

## Chronology by Novel

### Apple Turnover Murder

Kyle Williamson was Sherri’s boyfriend until they took the Professor Ramsey’s poet class and Sherri fell in love with him. Ramsey soon realized that and quickly responded to her infatuation. She went through the same moves that Hannah had experienced including being dumped, but Sherri ended up pregnant.

## References

1. ↑ Apple Turnover Murder (Hannah Swensen series Book 13) (p. 38). Kensington Books. Kindle Edition.
Praline Frosting

## Book Reference

Lemon Meringue Pie Murder

**Use this frosting on the Praline Charlottes**.

## Ingredients

* 3/4 cup butter *(1 1/2 sticks)*
* 3 1/2 cups powdered sugar *(not sifted)*
* 2 teaspoons vanilla *(or 1 1/2 teaspoon vanilla and 1/2 teaspoon maple flavoring)*
* 1/3 cup cream
* 1/2 cup finely chopped pecans
* Approx. 6 dozen pecans halves for decoration *(optional)*

## Directions

* Before you start, arrange the cooled cookies on racks or on sheets of waxed paper. Then heat the butter in a saucepan over medium heat, stirring occasionally, until it turns a medium shade of brown *(the color of peanut butter)*. Remove the pan from the heat, and add the vanilla *(and the maple flavoring if you use it).* Blend in the powdered sugar, the cream, and the finely chopped pecans. Stir the frosting with a spoon until it's well mixed, but don't let it cool completely.
* Frost the cookies and place a pecan half *(optional)* on top of each cookie for decoration. *(It's like spreading butter; you don't have to spread it all the way out to the edges.)* If your frosting hardens before you're through, scrape it into a microwave-safe bowl and heat it for 30 seconds to 1 minute on high in the microwave to soften it so you can spread it again.
* Let the finished cookies rest on racks or on waxed paper until the frosting has hardened *(at last an hour).* Then store the cookies in a cookie jar or other closed container.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Rock Tavern

**Rock Tavern** is mentioned in Gingerbread Cookie Murder. It is listed for sale by realtors Andrea Todd and Al Percy at Lake Eden Reality.

Andrea needs an excuse to call Gary Jenkins so tells him that the basement contains old ceramic collectibles that might be of interest to a whiskey-jug collector. Even though she has no idea if that is true or not nor did she actually have the listing at that point.
The Eagle

The **Eagle** is a county-western bar in Lake Eden. At one time, *Michelle had to be rescued* (from there) *one summer when she'd helped substantiate a suspect's alibi*. Another mishap at the Eagle was when a few happy patrons in the bar decided to recruit everybody to carry out beer mugs filled with water and dump them in an above-ground swimming pool they'd stolen that was loaded already on a truck to be delivered to some lucky owners. Except the pool was redirected to the Eagle for a quick fill-up and swim in the Eagle's parking lot. The Eagle is mentioned in Apple Turnover Murder.
Rhubarb Bar Cookies

## Book Reference

Sugar Cookie Murder

*A note from Hannah: This recipe, or a very close variant, was contributed by over a dozen Lake Eden women. They also contributed recipes for rhubarb pie, rhubarb bread, rhubarb cookies, rhubarb jam, rhubarb tarts, rhubarb cakes, and rhubarb sauce. We decided, in an emergency session of the cookbook committee, to include only one rhubarb recipe, since the cookbook will be distributed nationally and, believe it or not, there are some areas of the country where rhubarb doesn't grow! Since so many Lake Eden ladies like this recipe, we chose it.*

### Ingredients

* 1 cup flour *(no need to sift)*
* 1/2 cup white *(granulated)* sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup softened butter *(1 stick, 1/4 pound)*
* 1 beaten egg *(just whip it up in a glass with...)*
* 1 Tablespoon milk
* 2 cups peeled finely diced rhubarb
* 1 small package *(3-ounce)* strawberry Jell-O *(regular, not sugar-free)*
* 1 cup sugar
* 1/2 cup flour *(no need to sift)*
* 1/2 teaspoon cinnamon
* 1/2 cup softened butter *(1/2 stick, 1/8 pound)*

### Directions

* Mix the flour with the sugar, baking powder, and the salt in a small bowl. Cut in the softened butter *(mix in small amounts with a fork)* until the mixture is crumbly. Whip up the egg in a glass with the milk. Add the mixture to your work bowl and stir until it's thoroughly incorporated. *(You can also do this in the food processor with chilled butter cut in pieces and the steel blade.)*
* Spray a 9-inch by 9-inch pan with non-stick cooking spray. *(You can use an 8x8 cake pan, but it will be very full.)*
* Spread the mixture out in the bottom of the pan and press it down slightly with a spatula *(or your hand.)*
* Sprinkle the diced rhubarb over the top and sprinkle the Jello-O powder over that.
* Put the cup of sugar, half-cup of flour, and cinnamon in your work bowl. mix together and cut in the softened butter *(mix in small amounts with a fork)* until the resulting mixture is crumbly. *(You can also do this in the food processor with chilled butter cut in pieces and the steel blade.)*
* Scatter the crumb mixture over the top of the pan.
* Bake at 350°F for 45 minutes, or until the rhubarb has cooked through and the topping is nice and brown.
* Cool in the pan on a wire rack. When the cookie bars are thoroughly cool, cut them into brownie-sized pieces.
* If you like them sweeter, dust them with powdered sugar.

These can be served warm, room temperature, or chilled.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Snappy Turtle Pie

Red Velvet Cupcake Murder

## Ingredients

* 1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine)
* 1 pint vanilla ice cream
* 4 ounces ***(2/3 of a 6-ounce jar)*** caramel ice cream topping ***(I used Smucker's)***
* 1/2 cup salted pecan pieces
* 4 ounces ***(2/3 of a 6-ounce jar)*** chocolate fudge ice cream topping ***(I used Smucker's)***
* 1 small container frozen Cool Whip ***(original, not low-fat, or real whipped cream)***

**Hannah's Note: If you can't find salted pecans, buy plain pecans. Measure out 1/2 cup of pieces, heat them in the microwave or the oven until they're hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on a 1/4 teaspoon of salt, toss again, and you have salted pecan pieces.**

## Directions

* Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve.
* Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula.
* Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can.
* Sprinkle the salted pecan pieces on top of the caramel layer.
* Pour or drizzle the chocolate fudge topping over the pecans.
* Cover the top of your pie with wax paper ***(don't push it down--you don't want it to stick)*** and put your Snappy Turtle Pie in the freezer overnight.
* Put your container of Cool Whip in the refrigerator overnight. Then it'll be spreadable in the morning.
* In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours.
* ***If you're not planning to serve  your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month.***
* Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you're ready to serve it. When it's time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle cookie on the center of each piece, the head of the turtle facing the tip of the pie.

Yield:  6 slices of yummy ice cream pie that all of your guests will ooh and aah over.
Rhubarb Custard Cake

Peach Cobbler Murder

* Preheat oven to 350°F, rack in the center position.

* 3 to 4 cups peeled cup-up rhubarb (*You can use frozen rhubarb. Just thaw it first and pat it dry with paper towels*.)
* 1 cup white *(granulated)* sugar
* 2 cups whipping cream or Half 'n Half *(I use Half 'n Half)*
* Sweetened whipped cream for a topping

### Directions

* Preheat oven to 350°F, rack in the center position.
* Prepare the inside of a 9-inch by 13-inch cake pan by spraying the bottom and sides with nonstick cooking spray and then dusting it with flour. Shake off excess flour.
* Mix the cake according to the package directions.
* Pour the batter into the pan you prepared.
* Spread out the rhubarb on top of the batter.
* Sprinkle the top of the fruit with the sugar.
* Cover the sugar with the cream or Half 'n Half.
* Bake at 350°F for 45 to 60 minutes. *(Mine took 50 minutes.)*

This cake won't "set up" exactly like a regular cake—the fruit and custard will sink to the bottom and have the consistency of a thick pudding, or a trifle. The top half of the cake will be like a regular cake.

* Cool the cake completely in the pan. Cut it into squares, put them in wide dessert bowls, and top each serving with a generous dollop of sweetened whipped cream, or ice cream.

This pudding cake is good served warm, room temperature, or chilled.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Oven French Toast

Banana Cream Pie Murder

## Ingredients

* 3 large eggs
* ¾ cup whole milk
* 1 Tablespoon white *(granulated)* sugar
* ¼ teaspoon salt
* ¼ teaspoon ground nutmeg *(freshly grated is best)*
* 8 slices of white bread
* 2 Tablespoons *(1 ounce, ¼ stick)* salted butter

Hannah's 1st Note: Lisa says she sometimes uses raisin bread to make this recipe because her husband, Herb, likes it so much. I've used cinnamon swirl bread, and that's wonderful, too.

Hannah's 2nd Note: You don't have to use an electric mixer for this recipe. A fork from your silverware drawer will do nicely.

## Directions

* Preheat oven to 500°F, rack in the middle position.

*(That's not a misprint. It really is five-hundred degrees!)*

* Crack the eggs into a large, flat bowl. Beat them up with a fork or a wire whisk.
* Add the whole milk and mix it in. Then add the sugar and the salt.
* Sprinkle in the cinnamon and the nutmeg. Mix everything up thoroughly with the fork.
* Place the salted butter in a 9-inch by 13-inch cake pan. Stick it in the preheated oven for 1 minute.
* Use potholders to take the pan out of the oven. It will be hot! Set it on a cold burner on your stovetop to wait for its contents, but *don't shut off the oven!*
* Working quickly, dip each slice of bread in the batter mixture, flip it over to coat the other side, and transfer it to the hot, buttered cake pan.

Hannah's 3rd Note: You can scrunch the battered bread together a bit to make room for all 8 slices in the cake pan.

* If there is any batter left in the bowl, simply pour it over the slices of bread in the pan, distributing it as evenly as you can.
* Again, using potholders, return the cake pan to the oven.
* Bake until the bottoms of your Oven French Toast are brown. This usually takes 5 to 8 minutes. *(Check by lifting the edge of one slice with a fork and peeking at the bottom.)*
* Once the bottoms of your Oven Fresh Toast has browned, flip them over with a fork and bake them for 2 to 4 minutes longer or until the tops *(which are now the bottoms)* are golden brown.
* Remove the pan from the oven and set it on a cold, stovetop burner. Shut off the oven, and cover the pan of Oven French Toast with oil until your family comes to the table.
* Serve your Oven French Toast with plenty of salted butter, syrups, and jams of your choice.

Yield: 8 one-piece servings or 4 two-piece servings, but only if you don't invite Mike. He'll eat at least 3 pieces, and sometimes 4.

Andrea's Note: This recipe is so easy, even I can make it. Bill loves it with one of the flavored syrups, like blueberry or apricot. Tracey and Bethie want theirs buttered and spread with strawberry jam.

Lisa's Note: Sometimes, when I make this breakfast for Herb, I'm in a real hurry. I just turn a stovetop burner to MEDIUM-HIGH, dip the bread in the Oven French Toast batter, and fry it on both sides. It's really good that way, too. I do this in the summer, too, when it gets really hot and muggy in Minnesota and I don't want to turn on the oven and heat up my kitchen.
Walnut-Date Chews

## Ingredients

* 1 cup melted butter ***(2 sticks, ½ pound)***
* 3 cups brown sugar ***(pack it down in the cup when you measure it)***
* 4 eggs, beaten ***(just stir them up in a glass with a fork until they're a uniform color)***
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 Tablespoon ***(3 teaspoons)*** vanilla extract
* 2 cups finely chopped walnuts ***(measure AFTER chopping)***
* 1 cup chopped dates\*\*\*
	+ \*\*\*You can buy dates already chopped at the grocery store if you don't want to chop them yourself.
* 4 cups flour ***(don't sift—pack it down in the cup when you measure it)***

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Melt the butter on HIGH in a microwave-safe container for 90 seconds, or in a small sauce pan on the stove over low heat.
* Transfer the melted butter to a large mixing bowl and add the brown sugar. Mix it well and let it cool to slightly above room temperature, just enough so that it won't cook the eggs when you add them!
* Mix in the beaten eggs. Stir until they're thoroughly incorporated.
* Add the salt, baking soda, and vanilla. Mix it all up together.
* Mix in the walnuts and let the dough rest while you chop the dates.
* You can chop your dates by hand with a knife, but it's a lot easier in a food processor or blender. Just pit them first ***(of course)***, cut each one into two or three pieces with a knife, put them into the bowl of your food processor or blender, and sprinkle a little flour ***(approximately ¼ cup)*** on top. The flour will keep them from "gumming up" when you process them.
* Measure on cup of chopped dates and add them to your mixing bowl. Stir them in thoroughly.
* Add the flour in one-cup increments, mixing after each addition. This dough will be fairly stiff.
* Form the dough into ball with your finders. ***(Make them the size of a walnut with shell.)*** Place them on a greased cookie sheet, 12 to a standard sheet. ***They will flatten a bit and spread out when they bake.)***
* Bake at 350°F for 10 to 12 minutes or until lightly browned. Let them cool on the rack for two minutes and then remove them to a wire rack to complete cooling.

## Hannah's Note=

*These were my father's favorites. Delores liked them, too.*

*Lisa says her dad likes these best with a dish of vanilla ice cream.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Seafood Bread Dip

Sugar Cookie Murder

Preheat oven to 300°F, rack in the middle position.

*This is recipe from Carrie Rhodes. She loves to make appetizers.*

* Round loaf of bread, unsliced, 10 to 12 inches in diameter *(I used squaw bread)*
* 1 egg, beaten

### Directions

* Preheat oven to 300°F, rack in the middle position.
* Unwrap cream cheese, put it in a large microwave-safe bowl, and heat it for 40 seconds on HIGH in the microwave. Turn the bowl and keep heating it in 20-second increments until it's soft and you can stir it.
* Add the remaining ingredients and stir it all up.
* Cut the top off the loaf of bread and set it aside to use later. Hollow out the bread with a spoon, but be careful to leave at least half-inch of bread on the bottom and the sides. Brush the inside of the loaf with the beaten egg and pop it in the oven for 5 to 10 minutes until the egg had dried. Then fill the loaf with the seafood mixture and put the top back on.
* Wrap the loaf tightly in two layers of foil, keeping the top up. Set the loaf on a cookie sheet and bake for 2 hours at 300°F. *(This can hold in the oven for an hour if your guests are late.)*
* To serve, take off the top and invite your guests to dip bread squares, crackers, or vegetable sticks.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Rainbow Pickles

Christmas Cupcake Murder

*This is Lisa Herman's recipe. Hannah suggested making it when Janice Cox, a worker at Kiddie Korner preschool in Chapter 10, mentioned she's hosting an indoor picnic for preschoolers! It's the middle of winter in Minnesota and a "wow" factor was need because "the kids are getting a little stir-crazy."*

## Ingredients

* 1 jar dill pickle spears ***(I use Claussen Kosher Dill Spears)***
* 1 cup white ***(granulated)*** sugar
* 1 cup cold water
* 2 packets unsweetened Kool-Aid powder of the same flavor

**Hannah's 1st Note: The jar of dill pickle spears I bought was 24 ounces by weight.**

**Hannah's 2nd Note: I used cherry flavor unsweetened Kool-Aid powder for the first jar of Rainbow pickles I made. Other Kool-Aid flavors that I've used for multiple jars which also work well are orange, raspberry, and lime. I wanted a yellow so I used lemonade Kool-Aid powder, but they weren't all that different from the original color of the pickle spears. I didn't have the nerve to try grape.**

## Instructions

* Open the jar of dill pickle spears.
* Pour all of the liquid in the pickle jar into a microwave-safe bowl, leaving the pickle spears and the pickling spices in the jar. ***(Lisa uses a Pyrex quart measuring cup with a spout.)***
* Pour the cup of the white *(granulated)* sugar into the bowl or measuring cup with the pickle liquid. Mix with a mixing spoon.
* Add the cup of cold water to the bowl or measuring cup and mix it in.
* **(Read Hannah's 3rd Note first before proceeding with this step.)** Open the packages of unsweetened Kool-Aid powder and add the powder to your bowl or measuring cup. Stir it in with a mixing spoon.

**Hannah's 3rd Note: I would NOT recommend using a wooden spoon to mix. I did this once and the wood of the spoon became colored by the Kool-Aid powder and that's why I now have a red wooden spoon.**

* Place the bowl or measuring cup in the microwave and heat it for 1 minute. Let it sit in the microwave for an additional minute and then, carefully, feel the sides of the bowl.
* If the liquid is warm to the touch, remove the bowl or measuring cup from the microwave, place it on the kitchen counter, and give it a final stir to make sure that the sugar has dissolved.
* If your bowl or measuring cup does not have a spout, use a funnel to pour the liquid back into the jar with the pickle spears and spices. Make sure you cover the pickle spears with the liquid.
* Put the top back on your Rainbow Pickle jar and return it to the refrigerator. Make sure the lid is on tightly and gently shake it once or twice during the week to keep it mixed. The pickles will be brightly colored and ready to eat in a week and they will keep up to 2 weeks in the refrigerator**.**

**Hannah's 4th Note: You may have some liquid left in the bowl after you fill the jar, just pour it down the drain.**

To Serve: If you have made several jars of pickle spears in various Kool-Aid colors and flavors, arrange the Rainbow Pickles on a platter like a sunburst, alternating colors. The kids will be amazed!
Smokin' Willie's Crispy Crunchy Coleslaw

## Book Reference

Gingerbread Cookie Murder

A no cook recipe. Goes great with Game-Day Oven Burgers and Oven Bean Hotdish.

* 1 cup mayonnaise (I use Hellmann's—it's called Best Foods west of the Rockies—you can use any brand you like, but don't use salad dressing!)
* 2 Tablespoons red wine or cider vinegar (I used raspberry vinegar and it was great!)
* 1/4 cup salted shelled sunflower seeds

**Hannah's Note:** *If you bought whole cabbage, finely shred it. If you're pressed for time, buy the cabbage already shredded in the grocery store. the same applies to the shredded carrots. You can shred them yourself or buy them already shredded.*

### Directions

* Measure out the cabbages and the carrots and toss them together in a large bowl.
* Clean and chop the green onions. To clean them, just slice of the base of the white end, peel back the first layer of the skin and pull it back as far as you can. You can use up to 2 inches of the green stem. After that, it gets tough and difficult to chop.)
* Add the green onions to your bowl.
* Take out a smaller bowl or a 2-quart measuring cup to hold your coleslaw dressing.
* In the small bowl combine the sugar, mayonnaise, and vinegar. Mix it with a rubber spatula or whisk it until it's smooth. If you like freshly ground black pepper, you can grind some now and stir it in.
* Pour the dressing you just made over the cabbage mixture in the bowl. Toss the coleslaw, or stir it with a spoon or spatula until it's coated with the dressing.
* Refrigerate until ready to serve. Then give a final stir, turn out in a pretty salad bowl, and sprinkle the sated shelled sunflower seeds on top.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Robert Bascomb

**Son**: Bruce

**Brother**: Richard**Sister**: Victoria Bascomb

## Bio

He is Richard's older brother and tried to look after him when he was younger. They were in college together, though Robert was about to graduate and Richard only staid there for a year.

## Chronology by Novel

### Triple Chocolate Cheesecake Murder

When his brother Robert came to Lake Eden to get Bruce and to take him home to Wisconsin, he stopped to see Richard first and they argued.
“*That was when Richard pulled a gun out of his desk drawer and pointed it at me. Get out of here or I’ll kill you! he yelled*.”

Richard pulled a gun on Robert and they fought over it, with Robert pulling the gun out of Richard’s hand by its barrel and then hitting Richard with it. Richard died after receiving a fatal blow.

Hannah had texted Mike before going to talk to Robert and he arrived in time to hear Robert’s story and arresthim. He expected that Robert would get off with a Self-defense plea.

The district attorney decided not to file charges against Robert as there was proof that it was self-defense. Bruce and Robert moved to Lake Eden and Howie Levine hired him, first as a clerk until he passed his Minnesota Bar exams then as a practicing lawyer with his own cases.

## References

1. ↑ Fluke, Joanne. Triple Chocolate Cheesecake Murder: An Entertaining & Delicious Cozy Mystery with Recipes (A Hannah Swensen Mystery Book 24) (p. 369). Kensington Books. Kindle Edition.
Sausage and Cheese Pancakes

**Sausage and Cheese Pancakes** is the seventh recipe featured in Apple Turnover Murder.

## Ingredients

* 1 large egg
* 1 cup unflavored yogurt
* 1/4 cup cream
* 2 Tablespoons vegetable oil
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup all-purpose flour ***(pack it down in the cup when you measure it)***
* 1/2 cup ground *fried* breakfast sausage, broken up into small pieces
* 1 cup shredded sharp cheddar cheese ***(approximately 4 ounces)***

## Directions

* Preheat oven to the lowest possible setting, rack in the middle position.
* Beat the egg with a wire whisk in a medium-sized bowl until it’s fluffy.
* Whisk in the yogurt, cream, and the vegetable oil.
* In a small bowl, combine the baking powder, baking soda, and salt with the flour. Stir it around with a fork until it’s evenly distributed.
* Add the dry ingredients to the wet ingredients and stir well.
* Add the fried sausage and shredded cheese to your batter, and stir in thoroughly.
* If you’re using an electric griddle, spray it with Pam or another nonstick cooking spray and preheat it to the pancake setting. If you’re using a griddle on the stovetop or a large frying pan, spray it with Pam and heat it over medium-high heat. It’s the perfect temperature when a few drops of water, sprinkled on the surface with your fingers, skitter around and then evaporate.
* If you want to pour your pancakes onto the griddle, transfer the batter to a pitcher. If you’d prefer to dip a large spoon or a small cup into the bowl and transfer the batter to the griddle that way, that’s fine, too. ***(I use a quarter-cup plastic measure that has a little spout on the side – when I pour the batter onto the griddle, approximately 3 Tablespoons come out and 1 Tablespoon sticks to the sides, which is perfect!)***
* Fry your pancakes until they’re puffed and dry around the edges. If you look closely, little bubbles will form at the edges. If you’re not sure they’re done, lift one edge with a spatula and take a peek. It will be golden brown on the bottom when it’s ready to flip.
* Turn your pancakes and wait for the other side to fry. Again, you can test your pancake by lifting it slightly with a spatula and peeking to see if it’s golden brown.
* If you don’t have a horde of people sitting at your table waiting to eat those pancakes and you want to keep them warm until everyone comes to the breakfast table, put them in a 9-inch by 13-inch cake pan, separated by paper towels, and slip them into a warm oven set at the lowest temperature until your sleepyheads arrive.

## Yield

Approximately one dozen medium-sized pancakes.
Sean and Don

**Sean and Don** are twin brothers who own the Quick Stop convenience store, gas station and over-the-road buss stop for Lake Eden.

*But I know the building that Sean and Don turned into The Quick Stop used to be the Dew Drop Inn*.”

### Fudge Cupcake Murder

Sheriff Grant told them they couldn’t sell the candy with the cordials in them, then he confiscated it all. There were really mad about him confiscating them because they could have returned them for credit. They didn’t mind being told they couldn’t sell them any longer.

## Trivia

* In Lemon Meringue Pie Murder “Don” is “Ron”
* In ??? "Don" was "Dean"

## References

1. ↑ Fluke, Joanne. Fudge Cupcake Murder (Hannah Swensen series Book 5) (p. 132). Kensington Books. Kindle Edition.
Rose McDermott

## Books

She is frequently mentioned in the Novels

## Bio

Married to Hal and runs the Hal & Rose's Cafe
Co-owner of Hal & Rose's Cafe, she is the manager of the café and is often mentioned when Hannah goes there to eat.

When Rose and Hall were first married, Hal ran the café while Rose continued to work as Head Secretary at the school. She worked at the school for 14 years, starting right after graduating.

They live in a six room apartment on the second floor of the Cafe and in the winter, Rose likes to mention that she doesn't have to go outside to get to work as there is an interior staircase.

## Chronology by Novel

### Banana Cream Pie Murder

Rose participates in the Pie eating contest to help raise money for the annual Christmas play.
Strawberry Flip Cookies

Peach Cobbler Murder

Preheat oven to 375°F, rack in the middle position.

* 1 bag frozen strawberries for garnish (*If fresh strawberries are available, they'll be fine in this recipe*)

### Directions

* Preheat oven to 375°F, rack in the middle position.
* Melt the butter and add the white sugar. Then add the eggs and strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well.
* Roll dough balls with your hands about the size of unshelled walnuts. *(If the dough is too sticky, chill it for a half hour or so and then try it again.)* Roll the dough balls in the powdered sugar and place them a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie.
* While the strawberries are still partially frozen, cut them in half lengthwise, *(If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.)* Flip the cut piece over and place it skin side up in the thumbprint you've made on top of each cookie.
* Bake at 375°F for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooking. Dust the cookies with powdered sugar and place them on a pretty plate before serving.

Yield: 7 to 8 dozen cookies

### Hannah's Note

*The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these.*

*As a variant, you can also make these with seedless raspberry jam and whole fresh raspberries on top.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Spinach Soufflé

## Book Reference

Sugar Cookie Murder

Preheat oven to 350°F when ready to cook. This recipe can be made ahead of time and chilled until time to cook it.

*This is Michelle's recipe. It's very good and I'm proud of her.*

### Ingredients

* 1/2 cup butter *(one stick)*
* 2 Tablespoons grated onion *(you can also use dried and add them with the spinach)*
* 2/3 cup flour *(no need to sift)*
* 2 cups Half & Half *(or cream, or milk)*
* 2 cups grated Cheddar
* 2 cups cooked, well-drained chopped spinach
* 2 teaspoons Season Salt *(See Mrs. Knudson's recipe on backmatter)*
* 1/4 teaspoon white pepper
* 6 eggs, separated

### Directions

* If you're going to bake this right away, preheat oven to 350°F, rack in middle position.
* Melt butter in large saucepan. Throw in onions and sauté. Then dump in flour and stir around for at least two minutes. *(They say it should bubble, but mine never does.)* Add Half & Half and stir until it thickens into a thick sauce. Take off heat.
* Stir in: spinach *(and the onions, if you used dried,)* cheese, salt & pepper. Beat egg yolks *(by hand is fine)* and add them.
* At this point you can stick the whole thing in a bowl and refrigerate it until later. Overnight is okay, too. Keep egg whites refrigerated in a separate covered bowl.
* Preheat oven to 350°F, while you wait for the concoction and the egg whites to warm to room temperature. Beat egg whites until soft peaks form *(not hard peaks)*. Fold into spinach mixture. Dump in a greased oven dish.
* Bake at 350°F for an hour *(mine took an extra 15 minutes)* until the top is nicely browned. This soufflé doesn't fall when you take it out of the oven, so you can take it to a potluck dinner.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Pepper Mint Martini

## Book Reference

Candy Cane Murder

**Hannah's Note:** *Here's the second recipe. You may notice that "pepper" and "mint" are separated in the title. The reason will become obvious when you read the recipe.*

### Ingredients

* 6 ounces pepper vodka
* 2 ounces white Crème de menthe
* one fresh sprig of mint

### Directions

* Crush the mint with the back of a spoon. Combine with the other ingredients in a shaker and shake with ice. Strain into two martini glasses and garnish with miniature candy canes hooked over the rim of the glasses.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Terry's Cream Cheese Frosting

Cream Puff Murder

This frosting was used for Terry's Carrot Cake Cookies

## Ingredients

* 8 ounces cream cheese at room temperature
* 1 stick ***(½ cup, ¼ pound)*** butter at room temperature
* 2 teaspoons pure vanilla extract
* 1-pound box of confectioners ***(powdered)*** sugar ***(3½ to 4 cups)***

## Directions

* Mix the cream cheese and butter together until they're smooth and blended to a uniform color
* Mix in the vanilla
* Blend in confectioners sugar in one-cup increments until the resulting frosting is smooth and creamy.

**Hannah's Note: This frosting is a win-win proposition. If it turns out to be too thick to spread, mix in a few drops of milk or cream to thin it. If it turns out to be too thin, mix in a little more confectioners sugar to thicken it.**
Sally's Flourless Chocolate Cake

Cherry Cheesecake Murder

Preheat oven to 375°F, rack in the middle position

* Spray an 8-inch Springform pan with Pam or other non-stick cooking spray. *(An 8 ½-inch Springform will also work, but a 9-inch is too big.)* Line the bottom of the pan with a circle of parchment paper *(wax paper will also work)*. Spray the paper with Pam or other nonstick cooking spray.
* In a small microwave-safe bowl, combine butter and semi-sweet chocolate chips. Melt for 1 minute on HIGH, stir, and heat for an additional 20 seconds if necessary. *(Some chocolate maintains its shape even when melted. Stir before you microwave for the additional time.)* Cover your bowl, or put it back in the microwave, to keep it warm.
* In a medium bowl, beat 1/2 cup of granulated sugar with the egg yolks until they're a light yellow in color. Mix in the rum extract. *(This is easy with an electric mixer, although you can do it by hand.)*
* Stir a bit of the egg yolk into the melted chocolate to temper it. Then add the chocolate to the egg yolk mixture and stir until it's well blended.
* In a large bowl, using clean beaters, beat the egg whites until soft speaks form. Continue beating while sprinkling in the remaining ¼ cup granulated sugar. Beat until stiff peaks form *(about ½ minute)*.
* Stir just a bit of the egg white mixture into the bowl with the chocolate to temper it. Now add the chocolate to the bowl with the rest of the egg whites and gently fold it in with a rubber spatula. Continue folding until the mixture is a uniform chocolate color.
* Pour the batter into the cake pan and smooth the top with a rubber spatula. Bake at 375°F for 35 minutes or until a wooden pick or cake test inserted in the center comes out dry.
* Cool in the pan on a wire rack for 15 minutes. Run a knife around the inside of the rim of the pan, invert the pan on a serving plate, and cool for another 10 minutes. Release the catch on the Springform pan and remove it. **DON'T PEEL OFF THE PARCHMENT PAPER UNTIL THE CAKE IS COMPLETELY COOL TO THE TOUCH.**
* When you're ready to serve, fill in the crater in the center and frost the top of the cake with sweetened whipped cream. If you want it to look fancy, decorate it with chocolate shavings, chocolate curls, and/or a sprinkling of raspberries or strawberries. Slice it and serve it on dessert plates with plenty of excellent coffee.

### Hannah's Note

*This cake is going to fall in the center. There's just no way around it since there's no flour to hold it up. That really doesn't matter, because it's so delicious. Just be prepared to cover up the crater in the middle with plenty of whipped cream—Sally whips two cups of cream sweetened with ⅓ cup of powdered sugar, spreads it on the top, and shaves some bittersweet chocolate on top of that.*

*This is really a type of chocolate soufflé and it's delicious!*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Spinach Quiche

## Book Reference

Sugar Cookie Murder

Preheat oven to 375°F, rack in the middle position.

*This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.*

### Ingredients

* One 9-inch unbaked pastry shell
* 1 beaten egg yolk *(reserve the white in a small dish)*
* 10-ounce package frozen chopped spinach
* 1/2 teaspoon salt
* 1/2 teaspoon pepper *(freshly ground is best)*
* 3 Tablespoons horseradish sauce
* 2 ounces shredded Jarlsberg cheese *(or good Swiss cheese)*
* 4 eggs
* 1 1/2 cups Half & Half *(or light cream)*
* 1/8 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon nutmeg *(freshly ground is best)*

### Directions

* Preheat oven to 375°F, rack in the middle position.
* Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry.
* Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel.
* In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it at the bottom of the pastry shell.
* Sprinkle the top with the grated cheese.
* Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese.
* Sprinkle the top with nutmeg.
* Bake at 375°F for 40 minutes, or until a knife inserted one inch from the center comes out clean.
* Let cool for ten minutes and then cut into wedges and serve.

Yield: Serves from 12-18 as an appetizer. Serves six as an entrée if they only have one piece.

This quiche can be served warm or at room temperature. It's even delicious straight out of the fridge cold. It's perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Rummy Tum Tum Cake

Blackberry Pie Murder

Preheat oven to 350 degrees F., rack in the middle position.

## Ingredients

* 1 box chocolate cake mix ***(the size that makes a 9-inch by 13-inch cake) (DO NOT use cake mix with pudding in it because your cake will stick to the pan. I used Devil’s Food Cake Mix when I tested this.)***
* 1 box chocolate instant pudding mix ***(NOT sugar-free — the size that makes 4 half-cup servings)***
* 1/2 cup vegetable oil
* 1 cup sour cream
* 1/3 cup rum ***(I used Appleton ’s Rum)***
* 2 teaspoons rum extract ***(If your store doesn’t have this, you can use vanilla extract instead)***
* 4 large eggs
* 6-ounce package semi-sweet chocolate chips ***(approximately 1 cup)***

## Directions

* Spray a Bundt pan with Pam or another nonstick cooking spray. Make sure to spray the little tube in the middle so the cake won’t stick to that.
* Place the dry chocolate cake mix and the dry chocolate pudding mix in the bowl of an electric mixer. Beat them together on low speed until they’re combined.
* Add the vegetable oil, sour cream, rum, and rum extract. Beat on LOW speed until thoroughly mixed.
* Mix in the eggs, one at a time on MEDIUM speed, beating after each addition. When you’re through, this batter should be nice and fluffy. If it’s not, turn the mixer up to HIGH and beat for 2 additional minutes.
* Take the bowl out of the mixer and add the chocolate chips by hand. Don’t over- stir. You want to keep as much air as possible in the batter.
* Spoon the batter into the prepared Bundt pan. Smooth the top with a rubber spatula.
* Bake the cake at 350 degrees F. for 50 minutes or until a cake tester or a thin wooden skewer inserted in the center of the ring comes out clean. ***(Mine took 53 minutes.)***
* Cool the Rummy Tum Tum Cake for 20 minutes on a cold stovetop burner or a wire rack.
* After 20 minutes, loosen the edges of the cake with a knife. Don’t forget to run the knife around the tube in the center of the Bundt pan to loosen that, as well.
* Invert a cake plate on top of the Bundt pan, flip the Bundt pan and the cake plate over, and unmold the cake.
* Let it cool completely on the plate before frosting it with Rummy Tum Tum Chocolate Frosting.

**Hannah’s Note: If you would prefer not to use alcohol in this cake, simply substitute 1/3 cup light cream for the rum. It’s yummy that way, too.**