recursal/Fanatic-Fandom huggingface dataset:
Babs Dubinski

## Books

Blueberry Muffin MurderSugar Cookie Murder

**Babs Dubinski** is Martin's mother.

## Chronology by Novel

### Blueberry Muffin Murder

Delores thinks Martin, Babs son, would make a fine son-in-law. He's a tax accountant, recently divorced from and makes a wealthy income.

### Sugar Cookie Murder

After meeting her new daughter-in-law a few days before the communities Holiday buffet, she reconciles her differences with her ex-daughter-in-law, Shirley Dubinski. Later during the festivities she notices that her new daughter-in-law, Brandi Wyen steals the valuable antique cake knife that Delores Swensen loaned and followers her out to the parking lot. When she catches up with Brandi, Babs notices that she is wearing her great-grandmother Dubinski’s ring, the emerald and diamond heirloom I gave to Martin and Shirley on their wedding day. Babs pulled her out of the car and Brandi went for the cake knife. They both slipped on the snow and ice and the knife went into Brandi's chest, she died instantly.

Babs never touched the knife, and since it was an accident with Brandi attacking Babs with the knife, she wasn't charged with the murder.

## References

1. ↑ Fluke, Joanne. Sugar Cookie Murder (Hannah Swensen series Book 6) (p. 150). Kensington Books. Kindle Edition.
Carly Richardson

## Relations

**Mother**: Loretta Richardson**Father**: Wes Richardson - *deceased*

**Sister**: Jennifer Richardson

## Bio

Is a friend of Michelle Swensen and they involve Hannah because Carly has concerns about the return of her sister, Jennifer.

## Chronology by Novel

### Blackberry Pie Murder

At first Carly was excited and happy about Jennifer's return, but the more time they were together, the more sure she became that she wasn't the real Jennifer.

When Hannah helps her get to the true story, she finds out that it is a piece of the missing information she needed to discover what really happened to cause her to hit a man with her car that killed him.
Rich Kids

video **Rich Kids** is the 2th episode of Season 19 and the 192th over all.

## Plot

Menzie finds herself again in the middle of a clique of rich kids

## Songs Featured

Best Friend's Brother by Victoria Justice

## Main Cast

Kelli Berglund as Ally Lynch
Ross Lynch as Ross Lynch
Ryland Lynch as Ryland Lynch
Riker Lynch as Riker Lynch
Ryan Newman as Hayley Vegaz
Dove Cameron as Sina Trace
Gregg Sulkin as Ryan Vega
Sarah Hyland as Irina Schneider
Naomi Sequeira as Kayla Santiago-Lynch

## Recurring Cast

Zendaya as Avery Braxton
Challen Cates as Daniella Vegaz
Joey Bragg as Danny Hunter
Hal Sparks as Eric Benward
Stormie Lynch as Stormie Lynch
Laura Marano as Laura Jonas
Mark Lynch as Mark Lynch
Hailee Steinfeld as Hailee Steinfeld
Jeremy Kent Jackson as Henry Benward
Joe Jonas as Joe Jonas
Shelley Hennig as Leslie James
Spencer Boldman as Lucas Byron
Madison Davenport as Misa James
Peyton Meyer as Peyton Meyer
Sabrina Carpenteras Sabrina Levine
Leigh-Allyn Baker as Maxi Benward
Kathryn Newton as Shelby Dixon
Madison Pettis as Malony Seyfried
Rydel Lynch as Rydel Lynch
Rocky Lynch as Rocky Lynch
Ellington Ratliff as Ellington Ratliff
Cuddles

Cuddles is Norman Rhodes' gray pet cat adopted from the Clara Hollenbeck & Marguerite Hollenbeck sisters who live across the way from Hannah and the kitty gets along quite well with Moishe when Norman totes him along to visit Hannah.

The two cats love to chase each other a few times around Hannah's condo when Norman first opens the tote. Norman refers himself to Cuddles as his "foster dad". Moishe became enamored with Cuddles before he even met her in Key Lime Pie Murder unbeknown to Hannah.
Death by Caffeine (Mocha Trifle)

Devil's Food Cake Murder

## Ingredients

* 6 cups sponge cake
* 1 cup strong brewed coffee, cooled to room temperature
* 16 ounces ***(6 cups)*** of dairy topping ***(I used Cool Whip Real Whipped Cream)***
* 1/4 cup coffee liqueur ***(I used Starbucks Cappuccino)***
* 2 Tablespoons ***(1/8 cup)*** chocolate liqueur ***(I used Godiva)***
* 2 six-ounce containers of chocolate yogurt ***(I couldn’t find chocolate yogurt in my store so I used two 6-ounce containers of vanilla yogurt and mixed it with 1/8 cup chocolate syrup. It worked just fine***.)
* 3/4 cup mini chocolate chips
* 3/4 cup chopped pecans

## Directions

* Cut the sponge cake into cubes roughly twice the size of those little cheese cubes with fancy toothpicks that they serve at parties. You don’t have to be exact. Nobody’s going to measure.
* Place the cake cubes in a bowl and add the strong coffee. Toss the cake cubes around a little so they all get soaked with coffee.
* Combine the dairy topping, yogurt, and liqueurs in a small bowl. Set the bowl aside.
* In another small bowl, toss the mini chocolate chips with the chopped pecans. Set that bowl aside.
* Get out a pretty bowl that will hold 12 cups, and set it on the counter. You’re ready to assemble your trifle.
* Place a third of the coffee-soaked cake cubes in the bottom of the bowl.
* Top the coffee-soaked cake with a third of the whipped topping mixture.
* Sprinkle a third of the chip and nut mixture over that.
* Repeat these layers two more times, ending with the last of the nut and mini chocolate chip mixture.
* This dessert must chill for at least 3 hours before serving. If you have all the ingredients, you can make it in the morning in about fifteen minutes, stick it in the refrigerator while you go about your busy day, and serve it to company for dinner that night.

## Yield

This trifle serves 12 unless you invite Mike. I watched him eat three helpings at the Lake Eden Inn.
Coconut Lemon Frosting

Coconut Layer Cake Murder

## Ingredients

* 2 cups white chocolate or vanilla baking chips ***(11-ounce package)***
* ¼ teaspoon salt ***(it brings out the flavor of the chocolate)***
* 14-ounce can of sweetened condensed milk
* 1 teaspoon coconut extract
* 1 teaspoon lemon zest
* 1 Tablespoon ***(⅛ stick)*** salted butter
* 1 cup sweetened coconut flakes ***(to pat on top of the frosting you use)***

**Hannah's Note: If you use a double boiler for this frosting, it's foolproof. You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a wooden spoon or a heat-resistant spatula to keep it from scorching.**

* Fill the bottom part of the double broiler with water. Make sure the water doesn't touch the underside of the top.
* Put the white chocolate or vanilla chips and the salt in the top of the double boiler, set it over the bottom, and place the double boiler on the stovetop at MEDIUM heat. Stir occasionally until the white chocolate or vanilla chips are melted.
* Stir in the can of sweetened condensed milk. Cook approximately 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
* Shut off the heat, remove the top part of the double boiler, and set it on a cold stovetop burner. Quickly stir in the coconut extract and the lemon zest. ***(It may sputter a bit, so be careful.)***
* Add the salted butter and stir it in until it melts.
* Keep stirring your frosting until it cools enough to reach proper spreading consistency.
Christmas Lace Cookies

Plum Pudding Murder

## Ingredients

* 1 and ½ cups rolled oats ***(uncooked dry oatmeal—use the old-fashioned kind that takes 5 minutes to cook, not the quick 1-minute variety)***
* ½ cup melted butter ***(1 stick, ¼ pound)***
* ¾ cup white ***(granulated)*** sugar
* 1 teaspoon baking powder
* 1 teaspoon flour
* ½ teaspoon salt
* 1 and ½ teaspoon vanilla extract
* 1 beaten egg ***(just whip it up in a glass with a fork)***
* ½ cup chocolate chips

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Measure out the oatmeal in a medium-sized bowl. Melt the butter and pour it over the oatmeal. Stir until it's thoroughly mixed.
* In a small bowl, combine the sugar, baking powder, flour and salt. Mix well.
* Add the sugar mixture to the oatmeal mixture and blend thoroughly.
* Mix in the vanilla and the beaten egg. Stir well.
* Add the chocolate chips and stir the mixture until it is well combined.
* Line cookie sheets with foil, shiny side up. Spray the foil lightly with Pam or another nonstick cooking spray.
* Drop the cookie dough by rounded teaspoon onto the foil, leaving space for spreading. Don't crowd these cookies together, no more than 6 or 8 per sheet.

**Hannah's 1st Note: I used a 2-teaspoon cookie scoop to form these cookies. It was just the right size.**

* Bake at 350°F for 12 minutes. Remove them from the oven and cool them on the cookie sheet for 5 minutes. Pull the foil off the sheet and over to a waiting wire rack. Let the cookies cool completely.
* When the Christmas Lace Cookies are cool, peel them carefully from the foil and store them in a cool, dry place.
* If you want to dress up these cookies for special company, wait until they’re cool and drizzle with melted chocolate chips mixed with coffee. Start with ½ cup of chips mixed with 6 Tablespoons coffee and microwave for 30 seconds on HIGH. Stir it until smooth. If the mixture is too thick to drizzle, add additional coffee and microwave in 20-second intervals on HIGH until it is thin enough to drizzle over the cookies.

**Hannah's 2nd Note: These cookies look delicate, but they travel well if you pack them correctly. Start with a layer of Styrofoam peanuts (or bubble wrap) at the bottom of your box. Cover that with a layer of wax paper. Put down a single layer of Christmas Lace Cookies. Cover that with another layer of wax paper and cover with another single layer of peanuts (or bubble wrap.) Keep on layering peanuts (or bubble wrap), wax paper, Christmas Lace Cookies, wax paper, and peanuts (or bubble wrap) until your box is full. Top off with a layer of peanuts (or several layers of bubble wrap), seal, and send to your lucky recipient.**

Yield: One batch of Christmas Lace Cookies makes about 2 and ½ dozen cookies. This recipe can be doubled, tripled, or even quadrupled if you wish.
Chocolate Sugar Cookies

**Chocolate Sugar Cookies** is the third recipe featured in Apple Turnover Murder.

## Ingredients

* 2 cups melted butter ***(4 sticks, one pound)***
* 4 one-ounce squares of semi-sweet chocolate ***(I used Baker's)***
* 2 cups powdered sugar ***(not sifted)***
* 1 cup white sugar
* 2 eggs
* 2 teaspoons vanilla
* 1 teaspoon orange zest ***(optional)***
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar ***(critical!)***
* 1 teaspoon salt
* 4 1/2 cups flour ***(not sifted)***
* 1/2 cup sugar in a bowl ***(for later)***

## Directions

1. Preheat oven to 325 degrees F., rack in the middle position.
2. Melt the butter and the chocolate squares in a saucepan over low heat, stirring constantly, or in the microwave. 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.
3. When the mixture is cool enough so it won't cook the eggs, add the eggs, one at a time, stirring after each addition. Then mix in the vanilla, orange zest ***(if you decided to use it)***, baking soda, cream of tartar, and salt. Mix it all up together.
4. 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.
5. Once the dough has been thoroughly mixed, roll one-inch dough balls or use a scoop with your fingers. ***(You can also use a 2-teaspoon scooper to form the dough balls.)*** Dip the balls in the bowl of sugar and roll them around until they're covered.
6. Place the dough balls on a greased cookie sheet, 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.
7. Bake the Chocolate Sugar Cookies at 325 for 10 to 15 minutes. ***(Mine took 12 minutes.)*** Cool them on the cookie sheet for 2 minutes and then move the cookies to a wire rack to finish cooling.

## Yield

Approximately 7 to 8 dozen, fudgy, melt-in-your-mouth, sugar cookies.
Blackberry Pie Martini

## Book Reference

Blackberry Pie Murder

To make this drink you will need a martini glass, a martini shaker **OR** a pitcher filled with ice, and a drink strainer.

### The Rimming Mixture

* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg ***(use the store-bought kind--it's ground finer than if you grate it)***
* ¼ cup white ***(granulated)*** sugar

### The Drink

* 2 ounces of Tito's Handmade Vodka
* 1 ounce Triple Sec
* ¾ ounce fresh lemon juice
* 2 ounces Torani Blackberry Syrup ***(or fresh or frozen blackberry puree)***

### Directions

* Mix the cinnamon, nutmeg and sugar together in a saucer or small salad plate that is slightly larger than the rim of your martini glass. ***(I used the cap of my flour jar turned upside down to do this--it fit perfectly.)***
* Dip your impeccably clean fingertip in a bit of lemon juice and run it around the rim of the martini glass. ***(The object here is to make it wet on top of the rim so the rimming mixture will stick.)***
* Turn the glass upside down in the shallow saucer (or small salad plate) and move it around a bit so that the rimming mixture coats the tip of the rim.
* Set the rimmed glass on the counter while you make the drink.
* Combine the drink ingredients in a martini shaker. Add ice and shake for 5 to 10 seconds, but not long enough to melt the ice cubes.
* Strain the mixture into your rimmed martini glass, add the blackberry garnish, and serve.
* Alternatively, you can make this in a pitcher filled with ice, stir until the mixture is icy cold (but not long enough to melt the ice--you don't want it to dilute the martini), and strain the mixture into your rimmed martini glass.
* Drop a fresh or frozen blackberry into your martini as a garnish.

### Yield

* 1 delicious martini that tastes like blackberry pie!

**Hannah's Note:** *If you're only making one Blackberry Pie Martini, you'll have some rimming mixture left over. Put it in the cupboard and use it to sprinkle on hot buttered toast in the morning to make cinnamon toast.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Cream Cheese Frosting for Peeps Easter Cupcakes

Peeps Easter Cupcakes

Triple Chocolate Cheesecake Murder

## Ingredients:

* 1/2 cup ***(1 stick)*** salted butter, softened to room temperature
* 8-ounce ***(net weight)*** package, brick-style cream cheese, softened ***(I used Philadelphia in the silver package.)***
* 1 teaspoon vanilla extract
* 1 teaspoon whole milk
* 4 to 4 and 1/2 cups confectioners' ***(powdered)*** sugar ***(no need to sift unless it's got big lumps)***

**Hannah's 1st Note: Now it's time to add your Peeps. These miniature Peeps come in colors. I found the standard yellow, vivid pink, and pretty lavender. I like to use assorted colors on my Peeps Easter Cupcakes.**

## Directions:

* Mix the softened **butter** with the softened **cream cheese** until the resulting mixture is well blended.
* Add the teaspoon of **vanilla extract** and the teaspoon of **whole milk**. Mix them in thoroughly.

**Hannah's 2nd Note: Do this next step at room temperature. If you heated the cream cheese and the butter to soften them, make sure your mixture has cooled to room temperature before you complete the next step.**

* Add the **confectioners' sugar** in half-cup increments, stirring thoroughly after each addition, until the frosting is of proper spreading consistency. ***(You'll use all, or almost all, of the powdered sugar.)***
* Use a frosting knife or a small rubber spatula to **place a dollop of frosting** in the center of the tops of your cupcakes. Then spread it out almost to the edges of the cupcake paper.

**Hannah's 3rd Note: If you spread the frosting all the way out to the edge of the cupcake, your guests will get frosting on their fingers when they peel off the cupcake paper and they'll have to wash or lick their fingers. Kids enjoy this. Adults, not so much.**

* While the frosting is still soft, **press a miniature Peep** on top of each cupcake.
* **Keep** your decorated and frosted cupcakes at room temperature until the frosting hardens or is dry to the touch.

### **If you have frosting left over:**

* Spread it on graham crackers, soda crackers, or what Great-Grandma Elsa use to call ***store-boughten cookies***.
* This frosting can also be covered tightly and kept in the refrigerator for up to a week.
* When you want to use it, let it sit on the kitchen counter, still tightly covered, for an hour or so, or until it reaches room temperature and it is spreadable again.
* **This frosting** also works well in a pastry bag, which brings up all sorts of interesting possibilities for decorating cakes or cookies.

**Hannah's 4th Note: I made these cupcakes for Tracey and Bethie for Easter last year. Tracey chose the traditional yellow Peeps, but Bethie chose the lavender Peeps. I noticed that Tracey ate her Peep first, before she even took the paper off her cupcake. Bethie took off her cupcake paper first and then removed her Peep from the frosting and placed it in the cupcake paper to eat after she'd finished eating her cupcake. I'm not sure what this means about the difference in their personalities, but it was interesting to watch.**
Baking Conversion Chart

These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

VOLUME
 1 teaspoon
 1 Tablespoon
 1/4 cup
 1/3 cup
 1/2 cup
 3/4 cup
 1 cup

WEIGHT
 1 pound

OVEN TEMPERATURE
 350 degrees F.
 375 degrees F.

**Note**: Hannah’s rectangular sheet cake pan, 9 inches by 13 inches, is approximately 23 centimeters by 32.5 centimeters.

## References

1. ↑ Fluke, Joanne. Chocolate Chip Cookie Murder (Hannah Swensen series Book 1) (p. 314). Kensington Books. Kindle Edition.
Desperation Cookies

Peach Cobbler Murder

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

* 3 cups chips ( *Use any combination of regular chocolate chips, butterscotch chips, white chocolate chips, milk chocolate chips, vanilla chips, cherry chips, strawberry chips, peanut butter chips, or any other flavors you think will go together*.)
* 4 cups chopped nuts (*Use any nuts you like including walnuts, pecans, cashews, almonds, even peanuts. If you don't have enough nuts to make 4 cups, fill in with crushed cornflakes, Rice Krispies, coconut, raisins, or any dried fruit*.)

### Directions

* Preheat oven to 350°F, rack in the middle position.
* Melt the butter. *(Nuke it for 3 minutes on high in a microwave-safe container, or in a pan on the stove.)* Mix in the white sugar and the brown sugar. Add the vanilla, baking soda, salt, and mix. Add the eggs and stir it all up. Then add half the flour, the chips, and the chopped nuts. Stir well to incorporate. Then add the rest of the flour and mix thoroughly.
* Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350°F for 10 to 12 minutes or until nicely browned.
* Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

**Yield**: Approximately 10 dozen.

### Hannah's Note

*Norman really likes these cookies. Hey says they're like life in Lake Eden because you're never quite sure what to expect*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Cheesy Spicy Corn Muffins

## Book Reference

Sugar Cookie Murder

*This recipe is from Danielle Watson. She argued that it really isn't a recipe since it's not made from scratch, but we told her that didn't matter.*

### Ingredients

* 1 package corn muffin mix, enough to make 12 muffins
* 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand)
* 1/2 cup finely shredded sharp cheddar cheese *(or Monterey Jack)*

### Directions

* Preheat oven according to the directions on the corn muffin package.
* Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well.
* Line muffin pans with a double layer of cupcake papers and spray the inside with Pam.
* Spoon the batter into the cupcake papers.
* Bake according to corn muffin package directions.

Yield: Whatever it says on the package and a little more.

## Hannah's Note

*Danielle says to tell you that if you have visiting relatives who don't like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Coconut Snow Sandwich Cookies

Chocolate Cream Pie Murder

## Ingredients

* 1 jar of Nutella ***(chocolate hazelnut spread)***

## Directions

* Open the jar of Nutella and spread the bottom of one cookie with the chocolate-hazelnut spread.
* Place the other cookie, bottom down, on top of the Nutella filling.
* Repeat above instructions for all of your cookies.
* Store in a cookie jar or box in the pantry or cupboard. You can also refrigerate, but you'll take the chance of having your sandwich cookies get soggy.

**Hannah's 1st Note: The following list suggests other spreads you can use in these Coconut Snow Sandwich Cookies.**

* **Any flavor of jam**—use a thin layer or it will squeeze out between the cookie halves. To solve this problem, mix a little powdered ***(confectioners')*** sugar into the jam so that it is thicker and will maintain its shape.
* **Any flavor of jelly**—a thick layer or it will squeeze out between the cookie halves. To solve this problem, mix a little powdered ***(confectioners')*** sugar into the jelly so that it is thicker and will maintain its shape better.
* **Cashew Butter**
* **Peanut Butter**
* **Almond Butter**
* **Commercial frosting, the kind that you'll find on the baking aisle**
* Melted semi-sweet chocolate chips thickened with a little powdered ***(confectioners')*** sugar
* Melted butterscotch chips thickened with a little powdered ***(confectioners')*** sugar
* Melted milk chocolate chips thickened with a little powdered ***(confectioners')*** sugar
* Melted peanut butter chips thickened with a little powdered ***(confectioners')*** sugar
* Melted white chocolate or vanilla chips thickened with a little powdered ***(confectioners')*** sugar

**Hannah's 2nd Note: Believe it or not, Mike likes cheddar cheese spread between his cookies. Feel free to try it, but no one else I know seems to like Coconut Snow Sandwich Cookies that way!**
Christmas Cupcake Murder

**Christmas Cupcake Murder** is book 6.5 in the *Hannah Swensen Mystery* series. It was released in September 2020, but the internal chronology places it much earlier in the series.

## Internal Chronology

This story takes place in Year 2, around Christmas. But there are still inconsistencies with the other stories in year one. It doesn't really add anything to the main story line.

## Short Summary

***As December turns Lake Eden into the North Pole, the heat is on in Hannah Swensen’s kitchen to honor two Christmas promises: baking irresistible holiday cupcakes and preventing murder!***

*While Hannah speeds through a lengthy holiday checklist, drama in town grows like Santa’s waistline on Christmas Eve. Her sister Andrea wants to stave off the blues by helping out at The Cookie Jar, Michele’s love life is becoming complicated, Lisa needs Hannah’s advice, and Delores has a Christmas secret she’s not willing to share. But nothing dampens the holiday mood more than the chilling mystery surrounding the man found near death in an abandoned storefront two doors down from Hannah’s bakery . . .*

*The befuddled John Doe can’t recall a thing about himself—except for his unusual knowledge of restoring antique furniture. With a smattering of clues and barely enough time to frost Christmas cookies, Hannah must solve a deadly puzzle that could leave her dashing through the snow for her life!*

## Main Characters

* Hannah Swensen
* Delores Swensen
* Andrea Todd
* Michelle Swensen
* Norman Rhodes
* Mike Kingston
* John Doe / Joe Smith

## Trivia

* "*...looking in on Lake Eden folks back in the day before Hannah got involved in so many murders, before Doc and Delores got married, before Delores and Carrie opened their antique shop, and before Hannah dates Norman...*" - Amazon reviewer
* "*The storyline of this book falls between "Lemon Meringue Pie Murder" and "Fudge Cupcake Murder," but several times, things were out of sequence, or just flat-out contradictory to what happened in the main background storyline that runs through all the books*." - Amazon reviewer
Crazy Elf Christmas Tree Lot

### Description:

Not just a Christmas tree lot, but includes rides and retail shopping for gifts and decorations.

## Book Reference

Plum Pudding Murder

Owned and operated by Larry Jaeger

The Christmas Tree lot is set up with multiple little heated shops, including the Cookie House that features cookies from The Cookie Jar. A Christmas decoration store, Toy shop and more.

It also includes Christmas theme rides, Farris Wheel, Yule Log ride, Christmas Train and Fun house.
Local high school girls dressed up as Elves help the shoppers find their perfect Christmas Tree.

The actual business was very successful. The problem was that Larry kept a second set of books and was skimming money out of it, leaving the initial investors thinking that it was operating at a big lose.
Banana Chocolate Chip Cookies

Plum Pudding Murder

## Ingredients

* 2 sticks ***(1 cup, ½ pound)*** softened butter
* 1 and ½ cups powdered ***(confectioners)*** sugar
* ½ teaspoon lemon extract
* ½ cup mashed banana ***(1 medium)***
* 1 teaspoon baking powder
* ¼ teaspoon salt
* 2 cups flour ***(pack it down when you measure it)***
* 6-ounce package semi-sweet mini chocolate chips ***(that's one cup)***

## Directions

* Preheat oven to 400°F, rack in the middle position.

**Hannah's Note: This is a lot easier to do with an electric mixer.**

* Beat the softened butter and the powdered sugar together until they look light and creamy. There's no need to sift the powdered sugar unless it's got big lumps. If you do end up sifting it, make sure you pack it down in the cup when you measure it.
* Add a half-teaspoon of lemon extract and mix it in.
* Peel the banana and break it into chunks. Mix them in until they’re thoroughly mashed and the powdered sugar and butter mixture is smooth again.
* Sprinkle in the baking powder and salt, and mix them in thoroughly.
* Add the flour in half-cup increments, mixing after each addition. When the cookie dough is thoroughly mixed, take the bowl from the mixer and set it on the counter.
* Mix in the chocolate chips by hand. You'll want them as evenly distributed as possible.
* Line your cookie baking sheets with foil and spray the foil lightly with Pam or another nonstick cooking spray.
* Use a teaspoon to drop cookie dough 2 inches apart on the cookie sheets, no more than 12 cookies to a sheet. ***(I used a 2-teaspoon size cookie scoop to make small cookies. I've also used a 2-Tablespoon size cookie scoop to make larger cookies.)***
* Use a metal spatula or the palm of your impeccably clean hands to flatten the cookies.
* Bake the cookies at 400°F for 8 to 10 minutes, or until they're golden brown on top. Remove them from the oven and let them sit on the cookie sheets for 2 minutes. Then pull the foil off and transfer cookies, foil and all, to a wire rack to cool completely.

Yield: Makes approximately 3 dozen large or 5 dozen small cookies.

**Mary Therese's Hint: (She wrote it out on the recipe card she sent to Lisa.) Be sure the butter is soft. I leave it out overnight. IF you like bananas, you can use 2 medium bananas mashed, but you may have to add a little more flour.**
Cream Cheese Frosting for Red Velvet Surprise Cupcakes

Red Velvet Cupcake Murder

This frosting is for the Red Velvet Surprise Cupcakes with the Chocolate Apricot Surprises inside.

## Ingredients

* 4 ounces cream cheese ***(I used Philadelphia Brand in the rectangular silver package--half a package was 4 ounces)***
* 1/4 cup salted butter ***(1/2 stick, 2 ounces, 1/8 pound)***
* 1 teaspoon vanilla extract
* 2 cups powdered sugar ***(pack it down in the cup when you measure it)***

## Directions

Place the cream cheese and the butter in a medium-size microwave-safe bowl. ***(I used a quart measuring cup.)*** Microwave on HIGH for 30 seconds. Stir. If you can stir the cream cheese and the butter smooth, take the bowl out and put it on the counter. If it's still not soft enough to stir, microwave on HIGH in 20-second intervals until it is.

Add the vanilla extract to your bowl and stir that in.

Add the powdered sugar, a half-cup at a time, stirring after each addition. Continue to add powdered sugar until the frosting is spreadable, not runny.

Work from the center out when you frost your Red Velvet Surprise Cupcakes. Don't do all the way to the edges. leave a little of the red cupcake showing all the way around.

Yield: This recipe will frost 24 cupcakes. ***(If there's any frosting left over, spread it on graham crackers or soda crackers for the kids.)***

***When Lisa and I baked these for the grand opening of the Albion Hotel, we sprinkled the top of the Cream Cheese Frosting with red decorating sugar.***
Brown Powdered Sugar Glaze

Chocolate Cream Pie Murder

## Ingredients

* ⅓ cup salted butter
* 1 Tablespoon molasses
* 1 teaspoon vanilla extract
* 2 cups powdered sugar
* 4 to 6 Tablespoons milk

## Directions

* Place the butter in a microwave-safe bowl. ***(I use a quart Pyrex measuring cup.)***
* Pour the Tablespoon of molasses on top of the butter.
* Heat the butter and molasses on HIGH for 15 seconds or until it has melted in the bottom of the bowl or cup.
* Set the container with the melted butter on your kitchen counter.
* Stir the butter and molasses together until they are well mixed.
* Add the vanilla extract to the melted butter and stir it in.
* Measure out two cups of powdered sugar. Pack the powdered sugar down in the cup when you measure it.

**Hannah's 1st Note: There's no need to sift the powdered sugar unless it has big lumps in it. You are going to pack it down in the measuring cup anyway.**

* Fill a small cup with 6 Tablespoons of whole milk. You probably will NOT use all of this milk in this glaze, so don't add it to your bowl quite yet.

**Hannah's 2nd Note: Sometimes, when I make these cookies for adults, I like to use rum instead of the milk. I don't do this when I make the cookies for children because the alcohol is not baked into the cookies and may not fully evaporate.**

* Add the milk ***(or rum)*** to your bowl, one Tablespoon at a time, stirring it in as you go. You will add only enough milk ***(or rum)*** to make this glaze liquid enough to brush on top of your cookies.
* When your glaze reaches the proper brushing consistency, brush the tops of your Molasses Walnut Drop Cookies with the glaze with a pastry brush.

**Hannah's 3rd Note: For years, I didn't bother using a pastry brush. I took a small brush home form my father's hardware store, washed it thoroughly and dried it, and used that. It worked just fine and if it got sticky and I couldn't rinse it off well enough, I just stuck it on the top rack of the dishwasher and washed it that way.**

**Hannah's 4th Note: If you don't brush the glaze fast enough, your glaze may harden a bit. If this happens, simply stick the microwave-safe container back in the microwave for 15 to 20 seconds until the glaze is thin enough to brush again.**
Burke Anson

## Books

Cherry Cheesecake Murder

**Burke Anson** is a character in Cherry Cheesecake Murder.

## Bio

He is an actor, starring in his first film, an Indy production "*Crisis in Cherrywood*". Best known for his role in the “Surf ‘n Turf” commercials where he plays a suntanned Adonis surfer, he is the male lead in “Crisis in Cherrywood” where he plays the role of the brother, “Jody”.

## Chronology by Novel

### Cherry Cheesecake Murder

Burke is playing in his first starring role, but it is an Indy film. When he says somethings in a televised interview that angered the Director, Dean Lawrence, He thought that Dean retaliated by make sure that he lost the starring role in his next movie being produced by a major studio. With his career possibly tanked, he substitutes the prop gun for a working one, then blew his lines for the suicide scene, insuring that Dean would act it out to show him how he should do it.

When he substituted the prop gun, he put it in the top of the 50’s sewing machine cabinet. When the police had searched Granny’s Attic, they didn’t realize that the top opened so never found the gun. Burke purchased the sewing machine and arranged to have it shipped to California where he could get rid of the evidence. Hannah figured it out in time and found the gun so that [[Mike could arrest Burke before he left for Europe.
Andrea's Pecan Divines

## Book Reference

Fudge Cupcake Murder

**Andrea's Pecan Divines** is the seventh recipe featured in Fudge Cupcake Murder.

## Ingredients

* 2 cups melted butter *(4 sticks, one pound)*
* 3 cups white sugar
* 1 1/2 cups brown sugar
* 4 teaspoons vanilla
* 4 teaspoons baking soda
* 2 teaspoons salt
* 4 beaten eggs
* 5 cups flour *(no need to sift)*
* 3 cups chocolate chips
* 4 cups chopped pecans

## Directions

* Preheat oven to 350°F, rack in the middle position
* Melt the butter. *(Nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.)* Mix in the white sugar and the brown sugar. Add the vanilla, the baking soda, salt and mix. Add the eggs and stir it all up. Add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate, Add the rest of the flour and mix thoroughly.
* Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350°F for 10 to 12 minutes or until nicely browned.
* Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

Yield: Approximately 10 dozen

## Trivia

Hannah created this recipe when Andrea was craving something chocolaty with pecans

Andrea says these are the best cookies she's ever tasted and I saved her life by baking them.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
All-Nighter Cookies

Cherry Cheesecake Murder

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

* 5.1 ounce package banana cream pudding mix *(NOT sugar-free) (I used Jell-O, 6-serving pkg.)*
* 3-1/2 cups flour *(no sifting—pack it down in the cup when you measure)*
* 1 cup chopped nuts *(I used salted peanuts)*
* 3 cups peanut butter chips *(one 10-ounce package will do just fine)*
* 1/3 cup white *(granulated)* sugar for later

### Directions

* Preheat oven to 350°F, rack in the middle position.
* Melt the butter in a large microwave-safe bowl. Stir in the sugars, beaten eggs, baking soda, and salt.
* Measure out ½ cup of baby food bananas and add it, along with the package of dry pudding mix. *(Make sure your baby food bananas don't have anything else, like cereal, added to them!)*
* Mix in the flour by half-cup increments. Add the nuts and then the peanut butter chips. Stir until everything is incorporated.
* Roll the dough into walnut-sized ball with your hands. *(If it's too sticky, chill it for 30 minutes or so, and try again.)*
* Put 1/2 cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a standard-sized sheet. Press them down with the heel of your hand, or with a metal spatula sprayed with Pam or other nonstick cooking spray.
* Bake the cookies for 10 to 12 minutes at 350°F, or until they're lightly golden in color. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
* These cookies freeze well. Roll them up in foil, and place the roll sin a freezer bag.

**Yield**: Approximately 8 to 10 dozen, depending on cookie size.

### Hannah's Note

*Florence didn't have any bananas (she didn't expect to be open while they were shooting the movie) and I ended up taking one of Edna's shortcuts in this recipe. If you don't like shortcuts and want to do this the original way, use ⅔ cup very ripe, almost black on the outside, pureed bananas instead of the baby food bananas and banana pudding mix. The other change you have to make is to use 4 cups flour instead of 3½. The dough will be stickier and you'll have to chill it for at least 4 hours in order to make the dough balls. I made these cookies both ways, and Mother was the only one who could tell the difference. (I still think it was a lucky guess.)*

### Trivia

*Michelle asked for this recipe after Lonnie tasted them at The Cookie Jar. She says she's going to freeze some so he'll have them when he visits her, but she's going to mark the package "Lutefisk Patties" so her roommates won't get into them.*

## Conversion Charts

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

Caramel Pecan Roll Murder

***DO NOT preheat oven—This cookie dough must chill before baking.***

### Hannah’s 1st Note

*You can mix these cookies up by hand, but it’s easiest with an electric mixer.*

### Directions

* Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray. Alternatively, you can line your cookie sheets with parchment paper.
* Melt the butter in a microwave-safe bowl on HIGH for 1 minute (60 seconds).
* Let the melted butter sit in the microwave for an additional minute. If it’s not completely melted, microwave it in 20-second increments with 20-second standing times until it is melted.
* Set the melted butter on the kitchen counter to let it cool a bit.
* Put the white sugar in the bowl of an electric mixer.
* Sprinkle the brown sugar on top of the white sugar.
* Add the teaspoon of salt.
* Turn the mixer on LOW and mix until the sugars and salt are well blended.
* With the mixer still running on LOW speed, add the 2 teaspoons of vanilla extract, then mix it in.
* With the mixer still running on LOW speed, add the baking soda and the baking powder. Mix thoroughly.
* Add the eggs, mixing after each addition.
* Shut off the mixer and scrape down the inside of the mixing bowl.
* Turn the mixer back on LOW speed again and add the melted butter.
* Mix the melted butter in thoroughly.
* Measure out the flour and add it to your mixing bowl in half-cup increments, mixing thoroughly after each addition.
* Turn off the mixer, scrape down the sides of the bowl, and take the bowl out of the mixer.
* Use a mixing spoon to mix in the 2 cups of butterscotch chips (that’s one 12-ounce package). Give the cookie dough a final stir by hand.
* Cover the dough with a piece of plastic wrap and set it in the refrigerator to chill.
* Let the cookie dough chill for at least 45 minutes. (Overnight is fine too.)
* When you’re ready to bake your cookies, preheat your oven to 375 degrees F., rack in the middle position. Leave your cookie dough in the refrigerator until your oven has come up to baking temperature.
* Take your cookie dough out of the refrigerator and use a spoon or a 2-teaspoon scooper to transfer balls of dough to your prepared cookie sheets, 12 cookies to a standard-sized cookie sheet.
* Bake your Butterscotch Delight Cookies at 375 degrees F. for 10 to 14 minutes. (Mine took 12 minutes.)
* When your cookies are done, take them out of the oven and place them on cold stovetop burners or wire racks. Let them cool on the cookie sheets for at least 3 minutes and then remove them to wire racks to complete cooling.

Yield: 2½ to 3 dozen soft, butterscotchy cookies that everyone will love.

### Hannah’s 2nd Note

*These cookies are good just the way they are, but if you want to decorate them a bit, mix up the Powdered Sugar Drizzle recipe and drizzle a bit over each cookie.*

## Conversion Charts

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

Cherry Cheesecake Murder

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

* 2 teaspoons coconut extract (*It's not absolutely positively necessary that you use coconut extract, but the cookies will be much more delicious if you do. If you can't find it, or you're making these in the middle of a blizzard and you can't get to the store, just use vanilla.*)
* 1/2 teaspoon salt
* 2 beaten eggs
* 1 cup finely chopped coconut *(from approximately 2 cups coconut flakes)*
* 2-1/4 cups flour *(don't sift—pack it down in your measuring cup)*
* 1 cup chocolate chips *(6 oz. package—I use Ghirardelli's)*

### Directions

* Preheat oven to 350°F, rack in the middle position.
* Melt the butter *(Nuke it for one and a half minutes on HIGH in a microwave-safe container, or melt it in a pan on the stove over low heat.)*
* Mix in the white sugar and the brown sugar.
* Add the baking soda, coconut extract, and salt.
* Add the eggs and stir it all up.
* Chop the coconut flakes in a food processor. *(Most people like the coconut chopped because then it doesn't stick between their teeth, but you don't have to go out and buy a food processor to make these cookies. Just find the finest, smallest flakes you can in the store, spread them out on a cutting board and chop them up a little finer with a knife.)* Measure the coconut AFTER it's chopped. pack it down when you measure it, add it to your bowl, and stir thoroughly.
* Add half of the flour and the chocolate chpis. Stir well to incorporate. Finish by mixing in the rest of the flour.
* Let the dough "rest" for ten minutes on the counter, uncovered. Drop by teaspoons unto UNGREASED cookie sheets, 12 cookies to a standard sized sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350°F for 9 to 11 minutes or until golden brown around the edges.
* Let cool for three minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

**Yield**: Approximately 6 dozen depending on cookie size.

### Lisa's Note

*Herb's great-grandmother's recipe calls for chipped chocolate, so I used chocolate chips. Hannah says that if chocolate chips had been available when Herb's great-grandmother was alive, she probably would have used them*

### Hannah's Note

*These are Herb's new favorite cookies. He says they taste like a crunchy Mounds bar. The Pineapple Right-Side-Up Cookie Bars that I made especially for him are still his favorite bar cookie.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.
Coconut Cream Cheese Frosting

for Easter Jelly Bean Nest Cupcakes with the Green Grass Nest and Jelly Beans!

Triple Chocolate Cheesecake Murder

## Ingredients:

* 1/2 cup ***(1 stick)*** salted butter, softened to room temperature
* 8-ounce ***(net weight)*** package softened, brick-style cream cheese ***(I used Philadelphia in the silver package)***
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 4 to 4 and 1/2 cups confectioners ***(powdered)*** sugar ***(no need to sift unless it's got big lump***

## To Make the Frosting:

* Mix the softened butter with the softened cream cheese until the resulting mixture is well blended.
* Add the coconut and vanilla extracts and mix them in thoroughly

**Hannah's 1st Note: Do this next step at room temperature. If you heated the cream cheese and the butter to soften them, make sure your mixture has cooled to room temperature before you complete the next step.**

* Add the confectioners sugar in half-cup increments, stirring thoroughly after each addition, until the frosting is of proper spreading consistency. ***(You'll use all, or almost all, of the powdered sugar.)***
* Use a frosting knife or a small rubber spatula to place a dollop of frosting in the center of the top of your cupcakes. Then spread it out almost to the edges of the cupcake paper.

**Hannah's 2nd Note: If you spread the frosting all the way out to the edge of the cupcake, your guests will get frosting on their fingers when they peel off the cupcake papers and they'll have to wash or lick their fingers. Kids enjoy this. Adults, not so much.**

## To Decorate with the Green Grass Nest and Jelly Beans:

* Place the dried green coconut "grass" in a bowl. Immediately, before your frosting "sets" and hardens, use your impeccably clean fingers and make a circle of coconut "grass" on top of each frosted cupcake.
* Arrange 5 jelly beans of different colors in your green coconut nest. Press them down so that they will be held in place when your frosting "sets" and hardens.
* Leave your Easter Jelly Bean Nest Cupcakes out on the counter until the frosting has "set". Then you may place them in a cake pan or box, cover the pan or box with a plastic wrap, and store them in your refrigerator until you're ready to serve them.

* If you have frosting left over, spread it on graham crackers, soda crackers, or what Great-Grandma Elsa used to call ***store-boughten cookies.***
* This frosting can also be covered tightly and kept in the refrigerator for up to a week. When you want to use it, let it sit on the kitchen counter, still tightly covered, for an hour or so, or until it reaches room temperature and it is spreadable again.
* This frosting also works well in a pastry bag, which brings up all sorts of interesting possibilities for decorating cakes or cookies.
* If  you have jelly bean left over, it's fun to sprinkle them around the centerpiece on your Easter dining room table in case anyone passing by wants a little sweet treat.
Blueberry Crunch Cookies

Cream Puff Murder

## Ingredients

* 1 cup melted butter ***(2 sticks, ½ a pound)***
* 2 cups white ***(granulated)*** sugar
* 2 teaspoons vanilla
* ½ teaspoon salt
* 1½ teaspoons baking soda
* 2 large eggs, beaten ***(just whip them up with a fork)***
* 2½ cups flour ***(no need to sift—pack it down when you measure it)***
* 1 cup dried sweetened blueberries ***(other dried fruit will also work if you cut it in blueberry-sized pieces)***
* 2 cups **GROUND** dry oatmeal ***(measure before grinding)***

## Directions

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

**Hannah's 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.**

* Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.
* Add the vanilla, salt, and the baking soda. Mix it in well.
* When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add the flour in half-cup increments, stirring after each addition.
* Mix in the dried blueberries.
* Prepare your oatmeal. ***(Use Quaker if you have it—the cardboard canister is useful for all sorts of things.)*** Measure out two cups and place them in the food processor or blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. ***(Just in case you're wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)***
* Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.
* Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. ***(If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.)*** Squish the dough balls down a bit with your impeccably clean palm ***(or a metal spatula if you'd rather.).***
* Bake at 350°F for 10 to 12 minutes or until golden brown on top. ***(Mine took 11 minutes.)*** Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.

Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.

**Hannah's 2nd Note: These cookies freeze well if you stack them on foil *(like rolling coins)* and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag, and they'll keep for three months or so as long as no one finds them and eats them without telling you.**