recursal/Fanatic-Fandom huggingface dataset:
Cyril Murphy

**Sons:** Rick Murphy and Lonnie Murphy

## Books

He is almost every Novels

**Cyril Murphy** is a popular character in the "Hannah Swensen Mystery" series and appears frequently.

## Bio

**Cyril Murphy** is the owner of several business, and additional operates the county's impound lot.
He believes in leprechauns and aliens.

His wife is Bridget and they have two sons, Lonnie and Rick.

Cyril is a good story-teller and like to participate in "Whopper Contests".

### Businesses

* "Murphy’s Garage" was his first business
* "Murphy Motors" where he sales vehicles and where Hannah bought her Cookiemobile.
* Shamrock Limousine Service in Lake Eden is mentioned in Gingerbread Cookie Murder.

Some of his employees include

* Ernie Kusak
* Gary Jenkins
* Terrance Brown

## Chronology by Novel

### Christmas Cake Murder

Delores Swensen arranges with Cyril to find an SUV that will work for Hannah's new business.

### Christmas Caramel Murder

Cyril and Lonnie help Herb Beeseman restore an older car for Lisa's Christmas gift.

### Peach Cobbler Murder

Mike and [[Bill Todd|Bill] arranged to get Hannah’s suburban into Cyril’s shop so that they could work on the heating problems in it. Cyril told Hannah that there was a factory recall on the vehicle and he needed to fix something and it wouldn’t cost her. Cyril also gave her a loaner for the rest of the day.

### Cream Puff Murder

When Bridget attacked Ronni Ward at Bertanelli's Cyril tried to prevent it but Bridget got away from him.

## Trivia

* Cyril bought two guard dogs for his impound lot, but he took them home for pets.
Cinnamon Raisin Scones

Double Fudge Brownie Murder

**Cinnamon Raisin Scones** is the nineteenth recipe featured in Double Fudge Brownie Murder

Preheat oven to 425 degrees F., rack in the middle position.

* 3 cups all-purpose flour ***(pack it down in the cup when you measure it)***
* 1/3 cup brown sugar ***(pack it down in the cup when you measure it)***
* 2 teaspoons cream of tartar ***(important)***
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 and 1/2 teaspoons cinnamon
* 1/2 teaspoon salt
* 1/2 cup salted butter ***(1 stick, 4 ounces, ¼ pound)***

* 2 large eggs, beaten ***(just whip them up in a glass with a fork)***
* 1 cup vanilla yogurt ***(8 ounces by weight)***
* 1 cup raisins ***(I used golden raisins)***
* ½ cup whole milk

* Use a medium-size mixing bowl to combine the flour, brown sugar, cream of tartar, baking powder, baking soda, cinnamon, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.

**Hannah’s Note: If you have a food processor, you can use it for the first step. Cut the half-cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade in an on-and-off motion until the mixture has the texture of coarse cornmeal. Transfer the mixture to a medium-sized mixing bowl.**

* Stir in the beaten eggs and the vanilla yogurt. Then add the raisins and mix everything up together.
* Add the milk and stir until everything is combined.
* Drop the scones by soup spoonfuls onto two cookie sheets sprayed with Pam or another nonstick baking spray. Alternatively, you can line your baking sheets with parchment paper. Divide your dough so that there are 9 scones for each cookie sheet.
* If you have two ovens, you will bake one sheet in the upper oven and one in the lower oven. If you have only one oven, it will probably have 4 racks inside. Bake your scones on the two middle racks, switching their positions halfway through the baking time.
* Once the scones are on the cookie sheets, wet your impeccably clean fingers and shape them into more perfect rounds. Then flatten them with your moistened palms. They will rise during baking, but once you flatten them, they won’t be too round on top.
* Bake the scones at 425 degrees F. for 10 to 12 minutes, or until they’re golden brown on top. ***(Mine took the full 12 minutes.)***
* Cool the scones for at least five minutes on the cookie sheet, and then remove them to a wire rack with a metal spatula. ***(If you used parchment paper, all you have to do is position the cookie sheet next to the wire rack and pull the paper over to the rack.)***
* When the scones are cool, you can cut them in half lengthwise and toast them for breakfast.

Yield: Makes 18 delicious scones.
Cinful Sugar Cookies

## Book Reference

Christmas Cupcake Murder

* Preheat oven to 325 degrees F., rack in the middle position.
	+ **Hannah's 1st Note:** *This is an excellent way to make a second batch of cookies from your original Sugar Plum Cookies dough. If you want to make these from scratch, simply reduce the ingredients for Sugar Plum Cookies recipe by half.*

### Ingredients

* 1/2 of the Sugar Plum Cookies dough
* 1/2 cup white (granulated) sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/8 teaspoon ground cardamom (if you don't have it, you can substitute more cinnamon)

### Directions

* Prepare your cookie sheets by spraying them with Pam or another baking spray or lining them with parchment paper.
* Place the sugar, cinnamon, nutmeg, and cardamom in a zip-lock plastic bag.
* Shake the bag until all the ingredients are mixed together thoroughly.
* Place the contents of the bag in a shallow bowl.
* Use your impeccably clean hands to roll the cookie dough into balls that are approximately one inch in diameter. Roll them in the bowl to coat them with the sugar, cinnamon, nutmeg, and cardamom mixture.
* Place the dough balls on the cookie sheets you've prepared, 12 cookies on each standard-sized cookie sheet.
* Flatten the dough balls with the back of a metal spatula or the palm of your impeccably clean hand.
	+ **Hannah's 2nd Note:** *The flatter  your cookie dough balls are, the bigger and crispier your cookies will be. They will spread out some in the oven, so try to make them about a quarter-inch thick. If you flatten them more than that, they may fall apart when someone bites into them.*
* Bake at 325 degrees F. for 10 to 15 minutes. (The cookies should have a tinge of gold on the top.)
* When your cookies have baked, take them out of the oven and set them on a cold stovetop burner or a wire rack.
* Cool your Cinful Sugar Cookies on the cookie sheet for 2 minutes, then remove them from the cookie sheet and place them on a wire rack to finish cooling completely.

**Yield:**  Approximately 4 dozen sinfully rich and tasty cookies that everyone will love to eat. (Grandma Knudson, the grandmother of Reverend Knudson, asked me to describe them that way.)

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Flyttblock

**Flyttblock** är stora stenblock som brutits loss från berg och transporterats bort av inlandsisen. Blocket färdades med i isens rörelseriktningen tills isen smälte och blocket lämnades kvar lite varstans i terrängen. Flyttblock kan därför ha en helt annan sammansättning än närliggande berg.

Flyttblock kan hittas på eller i olika typer av morän.
Brisket and Veggies

Devil's Food Cake Murder

## Ingredients

* 4 to 5 pound beef brisket ***(not corned!)***
* 2 cans ***(approx. 10 ounces apiece)*** condensed golden mushroom soup
* 3 medium potatoes ***(sweet, regular, it doesn’t matter)***
* 5 stalks celery, leaves removed
* 6 small white or yellow onions
* 6 carrots, peeled and cut into 2-inch chunks
* salt and pepper to taste
* one package Lawry’s brown gravy mix ***(the kind that makes one cup)***

## Directions

* Spread a layer of soup in the bottom of a disposable roaster ***(that’s about 1/2 can)*** and place the roaster on a cookie sheet for stability.
* Salt and pepper the brisket on both sides and then plunk it, fat side up, in the middle of the roaster.
* Peel the potatoes and cut each one into six chunks. Arrange them on top of the soup and around the sides of the brisket.
* Cut the celery stalks into 2-inch pieces. Arrange them on top of the soup and around the sides of the meat.
* Peel the onions. Cut them in half and arrange them on top of the soup and around the sides of the brisket.
* Peel the carrots. Cut them in 2-inch chunks and arrange them on top of the soup and around the sides of the meat.
* Salt and pepper the veggies and then slather the remaining soup over the top of everything in the roaster. Cover the roaster with a sheet of heavy duty foil to keep the steam in.
* Bake your Brisket and Veggies at 350 degrees F. for 4 to 5 hours, or until it practically falls apart.
* Take off the foil the last half-hour of baking.
* When the time is up, remove the roaster from the oven and let it cool for another half-hour before serving.
Beau Monde Fashions

## Book Reference

Mentioned in all of the Novels

**Beau Monde Fashions** is a boutique store, specializing in upscale women's clothing.

Owned by Claire Rodgers and frequent by all of the Swensen's as well as other well to do women.

It has been the site of more then one instance of clandestine eavesdropping and confrontation.
Cream Cheese Frosting

## Book Reference

Carrot Cake Murder

**Use this recipe with Hannah's Special Carrot Cake**

## Ingredients

* ½ cup softened butter
* 8-ounce package softened cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners ***(powdered)*** sugar ***(no need to sift unless it's got big lumps)***

## Directions

* Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth.

**Hannah's Note: Do this next step at room temperature. If you heated the cream cheese or the butter to soften it, make sure it's cooled down before you continue.**

* Add the confectioners sugar in half-cup increments until the frosting is of proper spreading consistency. ***(You’ll use all, or almost all, of the sugar.)***

**Hannah's Note: If you're good with the pastry bag, remove ⅓ cup of frosting and save it in a little bowl to pipe on frosting carrots and stems.**

* With a frosting knife ***(or rubber spatula if you prefer)*** drop large dollops of frosting over the surface of your cooled cake. I usually end up with somewhere between 6 and 12 dollops. The dollops are like little stacks of frosting—you’ll spread neighboring stacks together, working your way from one end to the other, until you’ve frosted the whole cake. ***(This dollop method prevents uneven frosting thickness and “tearing” of the surface of your cake as you “pull” frosting from one end to the other.)***
* If you decided to use the pastry bag to decorate your cake, mix most of the remaining frosting with one drop of yellow food coloring and one drop of red food coloring. Mix it thoroughly to make an orange frosting and pipe little carrots on top to decorate your cake. You can save a bit of uncolored frosting to color green and dab green stems on the large end of the carrots.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Cool Whip White Chocolate Frosting

Christmas Cake Murder

This recipe is made in the microwave.

* 6-ounce (by weight) bag of white chocolate or vanilla chips (I used Nestle white baking chips—half of an 11-ounce bag will do just fine)
* 1 teaspoon coconut or vanilla extract
	+ **Hannah's 1st Note:** *Make sure you use the original Cool Whip, not the sugar free or the real whipped cream.*

### Directions

* Place the Cool Whip in a microwave-safe bowl.
* Add the chocolate chips to the bowl.
* Microwave the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.
* Take the bowl out of the microwave and stir to see if the white chocolate chips are melted. If they're not, heat them in 30-second intervals with 30-second standing times in the microwave until you succeed in melting the chips.
* Stir in the vanilla or coconut extract and let the bowl sit on the countertop or on a cold burner for 15 minutes to thicken the frosting.
* When the time is up, give the bowl a stir and remove your cake from the refrigerator.
* Frost your Ultimate Christmas Bundt Cake with the frosting and don't forget the crater in the middle. You don't need to frost all the way down. That's almost impossible. Just frost an inch or so down the crater.
	+ **Hannah's 2nd Note:** *While your frosting is still soft and sticky, you can decorate your cake with more candied pineapple and red and green candied cherries if you wish. The top looks great if you make a circle of the red cherries on the outside of the top, a circle of candied pineapple just inside the red candied cherries, and then a circle of green candied cherries inside the candied pineapple.*
* Return your cake to the refrigerator for at least 30 minutes before cutting it and serving it to your guests.
	+ **Hannah's 3rd Note:** *You can also use this frosting on cookies. Simply frost and let your cookies sit on wax paper on the kitchen counter until the frosting has set and is dry to the touch.*

**Yield:** This frosting will frost a batch of cookies, a 9-inch by 13-inch cake, a Bundt cake, or a round two-tier layer cake.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Burger Dogs

Double Fudge Brownie Murder

**Burger Dogs** is the second recipe featured in Double Fudge Brownie Murder

For grilling these outside, preheat your grill on medium heat.

For frying, you'll be cooking at medium heat and using a frying pan or electric grill large enough to hold 4 double hamburger patties.

## Ingredients

* 1 and 1/2 pounds lean ground beef
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* Several shakes of hot sauce ***(make it Slap Ya mama if Mike is coming)***
* 1 Tablespoon onion, finely chopped ***(I used Maui sweet onion)***
* 2 beef hot dogs ***(I used Hebrew National)***
* 2 teaspoons prepared mustard ***(I used Gulden's spicy brown)***
* 2 teaspoons ketchup ***(I used Heinz)***
* 1 teaspoon sweet pickle relish
* 4 burger buns
* Lettuce, sliced tomato, and sliced pickles for garnishing ***(optional)***
* Mayonnaise or your favorite sauce for spreading on the buns ***(optional)***

## Directions

* In a large bowl, combine the ground beef, salt, freshly ground pepper, and hot sauce.
* Add the Tablespoon of finely chopped onion and mix with your impeccably clean hands just until combined.
* Tear off a sheet of wax paper ***(or aluminum foil or parchment paper sprayed with Pam)*** that's large enough to hold 8 hamburger patties. Put it on the counter.
* Form 8 round patties about a half-inch thick. As soon as you form them, place them on the sheet of wax paper.
* Cut the hot dogs into chunks and then grind them up finer by putting the chunks in a food processor and processing them with the steel blade in an on-off motion. When the hot dogs are finely ground, place the pieces in a small bowl.
* Add the mustard, ketchup, and sweet pickle relish to the ground hot dog. Mix them in until they are thoroughly combined.
* Form a spoonful of the hot dog mixture into a ball. This ball should be made up of about a fourth of the mixture. ***(You'll need 4 balls in all.)***
* When you form the balls, place them in the centers of 4 of the hamburger patties.
* Top each of those patties with another patty and seal the edges by pressing them down with your fingers.
* Grill the Burger Dogs over medium-high heat flipping them once, halfway through the cooking time.
* If you like your burgers **rare**, it will take about 3 minutes per side, **medium** will take about 4 minutes per side, and **well done** will take about 4 and a half minutes per side.
* If you fry or cook your burgers on an electric grill, preheat your frying pan or grill to medium-high heat and follow the above cooking times.
* While your burgers are cooking, prepare your buns. You can toast them on the grill if you like, or simply slather on a little mayo or a sauce of your choice.
* Once your burgers have cooked to the desired degree of doneness, place them on the bottom half of the bun, garnish them with lettuce, tomato, and/or pickles if you like, slap on the top of the bun and serve to rave reviews.

Yield:  4 stuffed double-patty burgers.
Apricot Bread Pudding

## Book Reference

Strawberry Shortcake Murder

Do not preheat oven yet. The bread pudding must settle for 30 minutes before baking.

## Ingredients

* 8 slices of white bread *(either homemade or "store bought")*
* 1/2 cup melted butter *(1 stick--1/4 pound)*
* 1/3 cup white sugar
* 1/2 cup chopped dried apricots *(not too fine, you want some chunks)*
* 3 beaten eggs *(just whip them up with a fork)*
* 2 1/4 cups top milk\* *(you can use light cream or Half 'n* *Half)*
	+ *"Top milk" is Great-Grandma Elsa's word for the cream that floated to the top of old-fashioned milk bottles*

* Heavy cream, sweetened whipped cream, or vanilla ice cream for a topping

### Directions

* Do not preheat oven yet. The bread pudding must settle for 30 minutes before baking.
* Generously butter a 2-quart casserole. Remove the crusts from the bread and cut each slice into 4 triangles. (*Just make an "X" with your knife.)* Melt the butter in a large microwave-safe bowl and put in the bread triangles, tossing them lightly with a spoon until they're coated with butter.
* Arrange approximately a third of the triangles in the bottom of the casserole. Sprinkle on a third of the sugar and half of the chopped apricots.
* Put down half of the remaining bread triangles, sprinkle on half of the remaining sugar, and add ALL of the remaining apricots.
* Cover with the rest of the bread triangles. Scrape the bowl to get out any butter that remains in the bottom of the bowl and put that on top. Sprinkle with the last of the sugar and set aside.
* Whip up the eggs in the butter bowl and whisk in the light cream. Pour this over the top of the casserole and let it stand at room temperature for thirty minutes. *(This gives the the bread time to absorb the egg and cream mixture.)*
* Preheat the oven to 350°F, rack in the middle position. Bake the bread pudding uncovered, for 45 to 55 minutes, until the pudding is set and the top is golden brown.
* Let it cool slightly *(five minutes or so)* and serve in dessert dishes with heavy cream, sweetened whipped cream, or a scoop of vanilla ice cream on the top.

**Hannah's Note**: *You can make this with any dried fruit, including currants or raisins.*

**Trivia**: *Andrea likes apricots, Mother prefers dates, and Michelle thought it was “yummy” with dried pears. We didn’t try it with prunes. Carrie Rhodes is the only person I know who likes prunes. (And I’m not going to comment on that!)*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Cherry, Blueberry, and Apricot Sauces

Cream Puff Murder

## Ingredients

* 1 small can pitted cherries, blueberries, or apricots
* 1 small jar cherry, blueberry, or apricot jam

**Hannah's 1st Note: It doesn't really matter how large the can of the fruit or jar of jam is. If you want a lot, buy large cans and jars. If you don't want so much, buy small cans and small jars.**

==Directions==

* Drain the can of fruit, reserving the juice. You may need it later to thin your sauce if it's too thick.
* Place the canned fruit in a food processor with the steel blade or in a blender. ***(If you're using cherries, it's a good idea to squeeze them a little when you put them in to make sure they're all properly pitted.)***
* Process or blend until the fruit is pureed. Transfer it to a bowl and let it sit on the counter while you…
* Heat the fruit jam. You can do this by removing it from the jar and placing it in a microwave-safe bowl to heat in the microwave. You can also put the jam in a small pan over medium heat on the stove and stir it until it's melted. ***(If there are whole cherries in your cherry jam, you might want to cut them up a little. Then again, big pieces are nice, too. The same goes for some apricot jam—it may have large pieces, too.)***
* Add the melted jam to the bowl with the pureed fruit. Mix it all thoroughly. Let it sit on the counter to cool, and then check for consistency. If you think it's too thick to drop onto the top of a hot potato pancake, stir in a little of the reserved fruit juice.
* Store your sauce in the refrigerator in an airtight jar or container, but remember to take it out to warm to room temperature an hour before you plan to serve your pancakes.

**Hannah's 2nd Note: You can make sauces from almost any canned fruit. I've used peach, raspberry, and pear. I've also served by Lazy Potato Pancakes with rhubarb sauce, but I don't think you can buy canned rhubarb. If you live in Minnesota, you won't have to buy it, or make your own, for that matter. I've got a whole cupboard full of rhubarb sauce and jam that my customers canned and gave me last summer.**

***Lisa said she tried pineapple sauce (that's Herb's favorite fruit) and it was wonderful. Since she couldn't find pineapple jam at the Red Owl, she used apple jelly.***
Apple 'n Onion Dressing Balls

## Book Reference

Sugar Cookie Murder

*Lisa's Aunt Ida used to say that if it was inside the turkey, it was stuffing. If it was outside the turkey, it was dressing. This dressing recipe is from her.*

### Ingredients

* 1 cup minced onion
* 1 cup finely chopped apple with the peel on *(cored, of course)*
* 1 chicken bouillon cube dissolved in 1/4 cup hot water *(or 1/4 cup chicken broth)*
* 1/2 teaspoon sage
* 1/2 teaspoon ground Mexican oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon ground black pepper
* 2 beaten eggs (*just whip them up with a fork*)
* 1 six-ounce package herb seasoned stuffing mix
* 1 stick butter (*1/2 cup, 1/4 pound*)

### Directions

* Grease (*or spray with non-stick cooking spray*) the inside of a 4-quart slow cooker.
* In a large mixing bowl combine the onion and apple.
* In a small bowl, dissolve the bouillon cube (*or measure out the chicken broth*.) Add the sage, oregano, thyme, and black pepper. Mix everything up and then add it to the onion and apple in the large bowl. Mix well.
* Add the eggs and then the stuffing mix, stirring until everything is moistened.
* Shape the mixture into 8 balls and place them in the crock. Melt the butter and pour it over the top.
* Cover and cook on LOW for 3 to 4 hours.
* Sprinkle the stuffing balls with paprika or chopped parsley before serving.
* You can use the crock-pot for any dressing. Just grease it, turn it to LOW, sprinkle the top with parsley or paprika and dot it with butter, and it'll be ready in 3 to 4 hours.

If your guests are late, the way Aunt Ida's grandchildren always are, she says to tell you that the dressing will hold for at least an hour longer.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Dill Sauce

## Book Reference

Carrot Cake Murder

**Hannah's Note: This sauce is best if you make it at least 4 hours in advance and refrigerate it in an airtight container. (Overnight is even better.)**

## Ingredients

* 2 Tablespoons heavy cream
* ½ cup mayonnaise
* 1 teaspoon crushed fresh baby dill ***(if you can't find baby dill, you can make it with ½ teaspoon dried dill weed, but it won't be as good)***

## Directions

* Mix the cream with the mayonnaise until it's smooth and then mix in the dill. Put the sauce in a small bowl, cover it with plastic wrap, and refrigerate it for at least 4 hours.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Busy Day Pâté

## Book Reference

Sugar Cookie Murder

*This recipe is from Mike Kingston (Actually it's from his sister but she said Mike could use it.)*

### Ingredients

* 8-ounce package of braunschweiger *(liver sausage--I use Farmer John's)*
* 1/4 cup horseradish sauce *(4 Tablespoons--I use Heinz)*
	+ *If you can't find horseradish sauce where you live, mix 1 Tablespoon of horseradish with 3 Tablespoons of mayonnaise, and it should work just fine*.

### Directions

* Cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl. Heat it on HIGH for 45 seconds. Stir it around a bit, and if it's still cold, heat it on HIGH for another 10 to 15 seconds, or until it's soft enough to be mashed with a fork.
* Mash up the braunschweiger and add the horseradish sauce. Mix until it's blended.
* Transfer the warm pâté to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.
* A half-hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency.
* Serve with a basket of assorted fancy crackers.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Chili-Cheese Omelet Squares

Raspberry Danish Murder

## Ingredients

* 2 cups shredded cheddar cheese ***(I like to use sharp cheddar)***
* 4-ounce can chopped green chilies ***(I used Ortega)***
* 2 cups shredded Havarti cheese ***(Monterey Jack will also work)***
* 1 and ¼ cups whole milk or half-and-half
* 3 Tablespoons all-purpose flour
* ½ teaspoon salt
* ¼ teaspoon cumin powder
* 3 large eggs
* 8-ounce can tomato sauce
* ¼ teaspoon chili powder

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Prepare an 8-inch square pan with sides 2 inches high by spraying it with Pam or another non-stick cooking spray
* Layer half of the shredded cheddar cheese in the bottom of the pan.
* Drain the chopped green chilies and sprinkle half of them over the cheddar cheese.
* Sprinkle half of the shredded Havarti or Jack cheese over the chilies.
* Repeat, using the rest of the cheeses and the green chilies.
* Pour the milk into a bowl. Sprinkle the flour, salt, and cumin powder on top of the milk.
* Crack the eggs and mix them into the bowl. Beat the eggs until you have a smooth, fluffy mixture and the ingredients are well-combined.
* Pour the egg mixture into your prepared pan.
* Bkae your Chili-Cheese Omelet Squares for 40 minutes or until the top is golden brown.
* Take the pan out of the oven and place it on a wire rack on the counter.
* Cool the omelet for 10 minutes before cutting and serving it.
* While you are waiting for your omelet to cool, pour the tomato sauce into a microwave-safe container.
* Stir in the chili powder and heat the mixture on HIGH for 1 to 2 minutes or until it is bubbling hot.
* Cut your Chili-Cheese Omelet Squares into 8 pieces and serve it with the tomato-chili sauce.

Yield: 8 tasty servings

**Hannah's Note: If you invite Mike for breakfast, be sure to put Slap 'Ya Mama hot sauce on the table for him.**

**Michelle's Note: When I make this for my roommates at college, I always double the recipe and use a 9-inch by 13-inch cake pan. We like leftovers because we can reheat them in the microwave.**
Apple Turnover Murder

**Apple Turnover Murder** is the thirteenth book in the *Hannah Swensen Mystery* series. It was originally released in 2010.

## Short Summary

Early summer brings plenty of work for baker Hannah Swensen, even before Mayor Bascomb's wife drops by The Cookie Jar to place an order for her charity event....for eleven-hundred cookies! And Hannah almost flips when her business partner, Lisa, suggests setting up an apple turnover stand. But she places her faith in Lisa and agrees to be a magician's assistant in the fundraiser's talent show....

The only snag is the show's host, college professor Bradford Ramsey. Hannah and her sister, Michelle, each had unfortunate romances with Ramsey, and when the cad comes sniffing around between acts, Hannah tells him off. But when the curtain doesn't go up, she discovers Ramsey backstage--dead, with a turnover in his hand. Now Hannah must find a killer who's flakier than puff pastry and far more dangerous...

*Includes cookie and dessert recipes from The Cookie Jar*

## Main Characters

* Hannah Swensen
* Lisa Herman
* Norman Rhodes
* Mike Kingston
* Michelle Swensen
* Delores Swensen
* Andrea Todd
* Bill Todd
* Mayor Richard Bascomb
* Stephanie Bascomb
* Bradford Ramsey
* Perry Connors
* Sherri Connors

## Side Characters/Minor Characters

* Earl Flensburg
* Bud Hauge
* Joe Dietz
* Pete Nunke
* Tracey Todd
* Bethany Todd
* Florence Evans
* Sally Laughlin
* Ken Purvis
* Herb Beeseman
* Marge Beeseman
* Patsy Diehl
* Winnie Henderson
* Samantha Summerfield
* Grandma McCann
* Doc Bennett
* Mrs. Chambers
* Olaf Ohman
* Jon Walker
* Stan Kramer

### Businesses / Groups

* The Eagle
* The Cave
* DelRay Company
* Corner Tavern
* Lake Eden Nursery
* Lake Eden Journal
* Lake Eden Gossip Hotline
* Spring Brook Cemetery
* Winnetka County Children's Home
* The Lake Eden Senior Center
* The Piggy Bank
* Lake Eden Library
* Kiddie Korner
* Tachyon
* Kensington Runestone
* Kensington Park

## Quotes

* “The words were simple, the sentiment was true, and Hannah knew that marriage was supposed to last a lifetime. But hearing such grave words on this joyous occasion always reminded her of an opening line in a television murder mystery." (Chapter One)
* “There was no greater gift than making someone laugh. People who laughed were happy.” (Chapter One)
* “'There’s no way I’m going to let a slang term invented by a scroungy dope dealer spoil my friend’s cookie name.'” (Hannah Swensen, Chapter Two)
* "Since she was a level-headed woman who saw the glass as neither half empty nor half full, but rather a glass with something in it and room to pour in more, she figured Mike's true motivation was somewhere between the two extremes." (Chapter Six)

## Cover Gags

* How the turnover is leaking indicates blood spilling.
* The color green not only represents envy but the Granny Smith apples are used for apple recipes as they do not lose their texture when baked.

## Trivia

* This is the only turnover title in the series.
Candied Pecans From Lois

## Book Reference

Sugar Cookie Murder

Preheat oven to 325°F, rack in the middle position.

*Sally Laughlin's mother, Francine, got this recipe from her friend, Lois Melin.*

### Ingredients

* 2 pounds pecan halves
* 2 egg whites
* dash of salt
* 1 cup white *(granulated)* sugar
* 1/2 cup melted butter *(1 stick, 1/4 pound)*

### Directions

* Preheat oven to 325°F, rack in the middle position.
* Spray two 9-inch by 13-inch cake pans with non-stick cooking spray. Divide pecans and put half in one pan half in the other. Toast them at 325°F for 5 minutes.
* Beat the two egg whites with the dash of salt until stiff but not dry. Fold in the sugar and then the toasted pecan halves.
* Pour half of the melted butter in one pan and half in the other. Divide the nut mixture and put half in each pan. Fold the mixture into the melted butter with a wooden spoon or spatula.
* Bake at 325°F, uncovered, for 10 minutes. Stir.
* Bake another 10 minutes. Stir.
* Bake an additional 10 minutes. Stir.
* Remove pans from the oven and spread the contents out on wax paper. Let cool slightly, and then separate. Cool completely.

*Sally tips these in little tins and gives them as Christmas presents. They're so good, you won't be able to resist them.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Chocolate Apricot Surprises

Red Velvet Cupcake Murder

**Editor's Note: These Chocolate Apricot Surprises will be inserted into the Red Velvet Surprise Cupcakes before baking the cupcakes. And that's why they're called "surprise" cupcakes.**

If you're going to make the Red Velvet Surprise Cupcakes right away, preheat oven to 350 degrees F., rack in the middle position.

**Hannah's Note: To make the Red Velvet Surprise Cupcakes, YOU MUST FIRST make these** *Chocolate Apricot Surprises.* **Don't worry. They'll only take you 15 minutes at the most. If you'd prefer to make them at night and not bake the cupcakes until morning, preheat the oven at that time.**

## Ingredients

* 6 ounces semi-sweet chocolate chips ***(that’s one cup of chips)***
* 2 Tablespoons apricot jam
* 2 Tablespoons salted butter

## Directions

* If the apricot jam has big pieces of apricots, cut them into smaller pieces before you measure out the jam. You can also simply pick them out and only use the clear part of the jam.
* Place the 3 ingredients in a microwave-safe bowl. ***(I used a 2-cup measuring cup.)***
* Microwave on HIGH for 1 minute. Take the chocolate mixture out of the microwave and stir the contents smooth.
* Tear off a piece of waxed paper and place it on a piece of cardboard or a cookie sheet right next to the chocolate mixture.
* Use a quarter-teaspoon measuring spoon to scoop out the chocolate mixture. Scrape it out of the spoon with your impeccably clean finger and drop it onto the waxed paper in little mounds. If it spreads out too much and won’t mound, let it cool for a minute or two longer.
* Once you start making the chocolate mounds, keep in mind that you will need 24 Chocolate Apricot Surprises for your cupcakes. If you end up with less, pinch a little off the larger mounds and transfer it to the smaller mounds. If you end up with too much chocolate left, either make the existing mounds bigger, or make several mounds on a different piece of wax paper and hide them in a small container in the back of your refrigerator for the times you have a chocolate deficiency.
* Refrigerate the Chocolate Apricot Surprises until you're ready to use them in your cupcakes. **(You can make them the night before you make your cupcakes, but only if you live alone. If you have a family, someone is bound to get up in the middle of the night to eat them.)**
Chocolate Almond Toast

Peach Cobbler Murder

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

* Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition.
* Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350°F for 35 minutes.
* Cool the loaves on the cookie sheets for 10 minutes, but DON'T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them *(just like bread)* into ¾-inch-thick pieces with a sharp knife. *(The end pieces don't need more baking—save them to dunk in your coffee while are rest are baking.)*
* Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to complete cooling.

**Yield**: Approximately 4 dozen, depending on the cookie size.

### Hannah's Note

These are great dunking cookies. If you want to make them look like biscotti, just dip the tops in melted chips *(I use milk chocolate)*, set them on a piece of waxed paper, and refrigerate them to set the chocolate.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Metal Alchemy

## **Overview**

The "Metal Alchemy" module allows the player to gain anywhere between 3 - 27 extra iron or gold ingots per 9 ores. You can also use this as a way to convert diamonds into emerald. The Metal Alchemist - after being deployed - performs 3 conversions before it dissolves.

* Base Clock
* Tempest Crafter
 Reusable: No

## **Using the Metal Alchemist**

Throw the metal alchemist item (by pressing Q) onto a redstone block to start the machine. The redstone block will then be converted into diamond ore. Between 38 second intervals, a conversion will occur. The following events happen during a conversion:

* 0 - 1 iron ores get converted into an iron block (provided the ore is within 1 block of the center)
* 0 - 1 gold ores get converted into a gold block (provided the ore is within 1 block of the center)
* 0 - 2 iron ores get converted into cobblestone (provided the ore is within 1 block of the center)
* 0 - 2 gold ores get converted into andesite (provided the ore is within 1 block of the center)
* If the center is made of diamond ore, it will turn into emerald ore.
* If the center is made of emerald ore, it will turn into coal ore.
* If the center is made of coal ore, it will turn into air, and the machine will destroy itself.

###

## **Effectively using the Metal Alchemist**

You can gain a 3 - 24 ingot profit from using this machine. It is mostly a 9 ingot profit, however, with proper care, you can maximize your output. Here are some ways you can profit from The Metal Alchemist:

* Spread the engines apart by at least 2 blocks.
* Do not mix iron and gold, you're better off sticking to one type of ore.
* After each conversion, replace **all** the ores around the machine. Doing this will *guarantee* an 18 ingot profit every time.

*Very little is known about the Metal Alchemist and it is very difficult to predict. If you know something about the Metal Alchemist that isn't listed here, contact Jragon014 as soon as you can!*

## Update Notes

#### Version 0.1

* Added crafting recipe
* Added functionality

#### Version 0.2

* Requires a redstone block to start instead of a diamond block.
Aunt Kitty's Cottage Cheese Pancakes (Poor Man's Blintzes)

## Book Reference

Lemon Meringue Pie Murder

**Aunt Kitty's Cottage Cheese Pancakes (Poor Man's Blintzes)** is the eighth recipe featured in Lemon Meringue Pie Murder.

## Ingredients

* 2 cups cottage cheese
* 4 eggs
* 1/2 teaspoon salt
* 1/2 cup flour

## Directions

* Mix cottage cheese, eggs, salt, and flour together in a small bowl. Let the mixture "rest" in the refrigerator for an hour *(overnight is fine, too.)*
* Heat a nonstick griddle to 350°F, or use a frying pan that's been sprayed with nonstick cooking spray. *(The frying pan is ready when a drop of water sizzles and "dances" across the surface.)*
* Spoon pancake batter in pan or griddle and fry until the bubbles on the surface of the pancake remain open. *(You can check to see if the bottom side is done by lifting the edge with a spatula.)* When the bottom side is a nice golden color, flip the pancake over and cook until the bottom color matches the top.
* Place the finished pancakes on a plate, sprinkle artificial sweetener over the tops, and add sliced fruit of your choice.

## Poor Man's Blintzes

**Directions**

* Mix up the pancakes as directed and fry them. When they're done, spread each pancake with butter and sprinkle with sugar. Top with spoonful's of jam, add a generous dollop of sour cream, and enjoy.

Yield: 8 medium-sized pancakes.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Almond Fudge Cookies

Lake Eden's Cookbook

Preheat oven to 325 degrees F., rack in the middle position.

### Directions

* Melt the butter and chocolate square in a saucepan over low heat, stirring constantly, or in the microwave. *(I melted mine in a quart measuring cup in the microwave on HIGH for 3 minutes.)* Once the butter and chocolate are melted, stir them smooth, transfer them to a large mixing bowl, and add the powdered and white sugars. Stir thoroughly and set the mixture aside to cool.
* When the mixture is cool enough so it won't cook the eggs, add the eggs, one at a time, stirring after each addition. *(You can use an electric mixer at his point if you like.)* Then add in the almond and vanilla extracts, baking soda, and salt. Mix it all up thoroughly.
* Add the flour in half-cup increments, mixing after each addition. You don't have to be precise -- just divide your flour into roughly 4 parts. *(One very important reason for adding flour in increments is so that the whole mountain of flour won't sit there on top of your bowl and spill out all over the place when you try to stir it in.)*
* Once the dough has been thoroughly mixed, roll one-inch dough balls with your fingers. *(You can also use a 2-teaspoon scooper to form the dough balls.)* Dip the balls in the bowl of white sugar and roll them around until they're coated.
* Place the dough balls on a greased cookie sheet *(I usually spray mine with Pam or another nonstick cooking spray)*, 12 dough balls to a standard-size sheet. Flatten the dough balls a bit with your impeccably clean palm so that they won't roll off the cookie sheet on the way to the oven. *(Oh, yes. That's happened to me!)* Press one almond into the center of each cookie.
* Bake the Almond Fudge Cookies at 325 degrees F. for 10 to 15 minutes. *(Mine tool 12 minutes.)*
* Cool them on the cookie sheet for 2 minutes and then remove the cookies to a wire rack to finish cooling.

**Yield:** Approximately 7 to 8 dozen mouth-water cookies.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Butterscotch Sauce

Caramel Pecan Roll Murder

**A Stovetop Recipe**

#### Hannah’s 1st Note:

*Sally serves this Butterscotch Sauce with her pancakes, waffles, and French toast at her breakfast buffets. Everyone raves about it*!

#### Hannah’s 2nd Note:

*Gather up all your ingredients before you start to make this recipe. If you find that your brown sugar has clumped up in hard little nuggets, don’t panic. There’s an easy way to make your own brown sugar as long as you have white (granulated) sugar and molasses*.

### Directions

* Place the salted butter in a medium-size saucepan on the stovetop. Turn the burner on medium heat and melt the butter.
* Once the butter is melted, use a whisk to add the brown sugar to the melted butter. Whisk until the brown sugar and butter are thoroughly combined.
* Add the heavy cream to the mixture in your saucepan and continue to whisk until the cream is combined.
* With the burner still on MEDIUM heat, whisk until the mixture comes to a boil.
* Set a timer for 3 (three) minutes and continue to whisk for EXACTLY 3 (three) minutes.
* Pull the saucepan off the heat and over to a cold burner. Then shut off the hot burner. You won’t need it again.
* Let the Butterscotch Sauce cool until it comes to room temperature. Then pour it into a glass jar with a lid or a sealed container.
* Refrigerate your Butterscotch Sauce until you need it. If it’s tightly sealed and refrigerated, it will keep for weeks.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Beatrice Koester

**Daughter**:**Son**:

**Granddaughter**: Leah Koester

## Books

Blueberry Muffin MurderFudge Cupcake Murder

**Ted Koester** and his wife **Beatrice** are mentioned as minore characters in Fudge Cupcake Murder and Blueberry Muffin Murder. Owner of Lake Eden Salvage Yard.

## Chronology by Novel

### Fudge Cupcake Murder

She makes her first appearance in Fudge Cupcake Murder when she presents a late entry in the Lake Eden's Cookbook that Hannah is preparing. The recipe is for Fudge Cupcakes but instead of one of the ingredients, the recipe card just says *Surprise ingredient*. Ted is really set on having the recipe included as a way to honor his mother. Hannah and her cooking class spend a lot of time on trying to figure out what the surprise ingredient is and Beatrice gets to taste them all.
Aggression Cookies

## Book Reference

Apple Turnover Murder

**Aggression Cookies** is the ninth recipe featured in Apple Turnover Murder.

## Ingredients

* 3 cups flour ***(pack it down when you measure it)***
* 1 Tablespoon baking soda ***(that’s 3 teaspoons)***
* 3 cups brown sugar ***(pack it down when you measure it)***
* 4 eggs, beaten ***(just whip them up in a glass with a fork)***
* 3 cups salted butter, softened ***(6 sticks, 24 ounces, 1 and 1/2 pounds)***
* 6 cups oatmeal ***(I used Quaker Quick Oats)***
* 1/2 cup white ***(granulated)*** sugar for dipping the dough balls

## Directions

* Preheat oven to 350 degrees F., rack in the middle position.
* Put the flour in a medium-sized bowl. Stir in the baking soda and mix until it’s well combined. Wash your spoon and put it away. You won’t be using it again today.
* Go to your cupboard and find a large bowl, preferably one that’s unbreakable. Dump the flour and baking soda mixture in the bottom.
* Measure the brown sugar and dump that in on top of the flour mixture. Do not stir.
* Whip up 4 eggs in a glass with a fork until they’re frothy. Add them to your bowl.
* Add all that softened butter. Just dump it in. Don’t stir.
* Dump in the oatmeal, too. Don’t stir.
* Think about something that really makes you mad. Now mash, knead, squeeze, pound, and pulverize all those ingredients in the bowl. Drum up every bit of aggression you can and take it out on your cookie dough. Don’t stop until everything is mashed, and squeezed, and rounded up into a big ball.
* Put the 1/2 cup of white sugar in a small bowl.
* Form the cookie dough into small balls about an inch in diameter. Roll the balls in the white sugar and place them on the cookie sheet, 12 to a standard-size sheet. They’ll flatten out as they bake.
* Bake your cookies at 350 F. for 10 to 12 minutes or until they’re golden brown on top. Cool on the cookie sheets for 2 minutes and then remove them to a wire rack to cool completely.

## Yield

12 dozen tasty cookies, depending on cookie size.
Alexandra Matthews

## Books

Blueberry Muffin Murder

**Alexandra Matthews** is a minor character in Blueberry Muffin Murder.

## Bio

She's a 52 year old secretary to the senior vice-president of REMCO, an out-of-state accounting firm. While visiting the Lake Eden Winter Carnival for her vacation she volunteered to be Sally's temporary assistant at the Lake Eden Inn during the carnival event. She uses the reason for volunteering is that she just inherited her parents house and she is thinking about converting it to a B&B so wanted so practical experience.

## Chronology by Novel

### Blueberry Muffin Murder

She becomes interestingly acquainted with Janie Burkholtz, a member of Connie Mac's staff, which Hannah finds suspicious.

When Hannah and Lisa have to temporarily relocate their business to Sally's kitchens, Hannah asks Lisa to find out Alex's story while she investigates the other people staying at the Inn.

Hannah puts together the clues, including information that Jack Herman let slip to her, that Janie was adopted but she didn't know. She figures out that "Alex" is Janie's biological mother and that Paul MacIntyre is Janie's biological father.
Cranberry Muffins

## Book Reference

Sugar Cookie Murder

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

*These are from Becky Summers. They're perfect to serve for a Thanksgiving dinner.*

### Ingredients

#### Muffins

* 1/4 cup melted butter *(1 1/2 sticks)*
* 1 cup white *(granulated)* sugar
* 2 beaten eggs *(just whip them up with a fork)*
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup dried cranberries
* 2 1/4 cups flour *(no need to sift)*
* 1/2 cup milk
* 1/2 cup cranberry sauce *(use whole berry, not jellied)*

#### Crumb Topping

* 1/2 cup sugar
* 1/3 cup flour
* 1/4 cup softened butter *(1/2 stick)*

### Directions

* Preheat oven to 375°F, rack in the middle position.
* Grease the bottoms only of a 12-cup muffin pan *(or line the cups with double cupcake papers—that's what I do at The Cookie Jar.)* Melt the butter in a bowl with the dried cranberries and set them aside to plump up and cool. Measure out the sugar in a large bowl and add the beaten eggs, baking powder, and salt. Mix thoroughly.
* Stir in the cooled butter and plumped dried cranberries. Add half of the flour to your bowl and mix it in with half of the milk. Add the rest of the flour and the milk and mix thoroughly. Then add 1/2 cup cranberry sauce to your bowl and mix it in.
* Fill the muffin tins three-quarters full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with dough.
* The crumb topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it's crumbly. *(You can also do this in a food processor with chilled butter and the steel blade.)*
* Fill the remaining space in the muffin cups with the crumb topping. Then bake the muffins in 375 F. oven for 25 to 30 minutes. *(The tea-bread should bake about 10 minutes longer than the muffins.)*
* While your muffins are baking, divide the rest of your cranberry sauce into half-cup portions and pop it in the freezer. I use paper cups to hold it and freeze them inside a freezer bag. All you have to do is thaw a cup the next time you want to make a batch of Cranberry Muffins.
* When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. *(The muffins need to cool in the pan for easy removal.)* Then just tip them out of the cups and enjoy.

These are wonderful when they're slightly warm, but the cranberry flavor will intensify if you store them in a covered container overnight.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.