Cinnamon and Sugar

Amazing Althea’s Dark Chocolate Banana Bread

I’ve read several books in the “A Novel Idea Mystery” series even though, believe it or not, they don’t contain recipes. Lucy Arlington (aka Susan Furlong) crafts a well plotted story with characters that spring to life on the page, drawing you in and making you anxiously await the next release in the series.

One of Lucy’s memorable characters is Amazing Althea, Lila’s tarot card reading mother. Althea is famous in Inspiration Valley, North Carolina for her banana bread and with each book that I’ve read I’ve thought, “I want to try it!” So I asked the author and was very pleased when she told me that YES, there is a recipe and I could share it! Credit for developing Amazing Althea’s Dark Chocolate Banana Bread goes to the series two original authors, Ellery Adams and Sylvia May. I have to say that this banana bread IS amazing! And so is the newest book in this series by Lucy Arlington!

OFF THE BOOKS finds Lila Wilkins and her co-workers organizing and hosting a bridal expo. In addition to the typical bridal vendors, Novel Idea Literary Agency has invited some of their bridal-themed authors to participate in book signings and readings at the expo. It doesn’t take long for the “Murder Magnet”, as Lila is called around town, to find the town’s inept handyman, face down in the buttercream covered wedding cake being stored in the walk-in refrigerator. Chef Belmonte accuses her of being the murderer when he finds her standing over the body. Lila begins to worry that maybe the chef is guilty since he was so quick to point a finger at her.

Then there’s the problem with two of the agency’s authors, Lynn Werner and Jodi Lee. The murder victim was killed using unique techniques from their mystery books and incriminating evidence is found in one of their rooms. When the police arrest Jodi, the agency’s owner tells her team to investigate and find the real culprit. Sean, Lila’s fiancé and police detective, asks her to not get involved in the investigation, but she can’t help herself. She soon finds out that several people are hiding secrets, including her own mother and son, and there are numerous people who had motivation to murder the victim. With her boss putting pressure on her to clear their authors’ names and after her best friend’s coffee shop is vandalized, Lila knows she has to step up her sleuthing and find the killer before it’s too late.

Thank you to the trio of authors who created such a wonderful series for allowing me to share their yummy banana bread recipe with you! I have included a brief video tutorial at the end of the page on how to make Amazing Althea’s Dark Chocolate Banana Bread.

A huge thank you to Lucy Arlington (aka Susan Furlong) for providing an autographed copy of OFF THE BOOKS to one lucky winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Thursday, February 4, 2016 at 11:59 pm PST. Winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) Open to U.S. residents only.

Amazing Althea’s Dark Chocolate Banana Bread

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
4-1/2 ounces butter (1 stick plus 1 tablespoon), soft enough for mixing
1 cup superfine sugar*
4 ripe bananas, good and smashed (Althea likes to use her fists!)
2 eggs, beaten
1 teaspoon pure vanilla extract
1 cup dark chocolate chips**

Instructions

Preheat oven to 350 degrees (F).

Sift flour and baking powder into a large bowl.

Cream the butter and sugar together in a medium bowl.

Add the eggs, one at a time, mixing well after each addition.

Mix in the bananas and vanilla extract.

Add chocolate chips.

Add the banana mixture to the flour mixture and stir to combine. Do not over mix. Althea likes to fold the dough carefully, until just mixed. This makes the bread light and airy.

Pour the batter into a lightly greased and floured 8 x 4-inch loaf pan and bake for 1 hour and 15 minutes or until toothpick inserted into center comes out clean.

Cool in pan before turning out onto a wire rack.

Tips

*If you don’t want to purchase superfine sugar, you can make your own by adding regular granulated sugar to a food processor and processing one full minute.

**The dark chocolate chips that I purchased (NESTLÉ TOLL HO– USE Dark Chocolate Morsels) were considerably larger than regular chocolate chips. The next time I make this I will look for smaller dark chocolate chips or even use mini-chocolate chips so that I get a bit of chocolate in every bite.

Scaloppine Al Limone aka: Chicken with Lemon

With Valentine’s Day fast approaching, I’m always in a quandary about what to fix for a special dinner. My biggest problem is that my husband’s birthday is the day AFTER Valentine’s and he always wants a grilled filet mignon to celebrate. While I’m fine with serving red meat once in a great while, I just can’t do it two nights in a row…besides…how boring 🙂 And you just might ask, why don’t we go to a restaurant to celebrate? We’ve tried but with TWO HOUR waiting times for a table WITH reservations made months in advance, my husband just doesn’t have the patience. It’s a good thing I like to cook but when I’m in a celebrating mood I don’t want to be in the kitchen an hour or more right before dinner.

Not long ago I picked up THE MARSH MADNESS, the fourth book in the Book Collector Mystery series, by Victoria Abbott. I can always count on a wonderful story and delicious recipes provided by this mother and daughter author team! I was not disappointed and had several enjoyable evenings immersing myself in the world of books with Jordan Bingham. Jordan works as a researcher acquiring rare and collectible books for Vera Van Alst, the most hated person in all of Harrison Falls, New York. She is giddy with excitement when Vera is invited to luncheon at the exclusive Summerlea home of Chadwick Kauffman to purchase his collection of Ngaio Marsh first editions because that means she gets to tag along too. Vera also brings Jordan’s Uncle Kev to drive them. The problem with Uncle Kev though, is that accidents always seem to follow in his wake. Plus, all her uncles seem to live on the wrong side of the law acquiring items to sell that may or may not have been obtained legally. Jordan is determined to keep her eyes on her uncle and prevent his “sticky” fingers from doing any damage while at Summerlea.

When Chadwick Kauffman is found murdered shortly after their visit, the police find Uncle Kev’s fingerprints on the murder weapon along with eye witnesses that put Uncle Kev, Jordan and Vera at the scene of the crime and the last people to see the victim alive. As the evidence begins mounting against them, it becomes apparent that someone is framing them and when Officer Tyler “Smiley” Dekker dumps her, Jordan realizes she is going to have to find the culprit herself and clear her family’s name.

A MARSH MADNESS is a well plotted mystery with so many memorable characters. Vera’s long-time housekeeper and cook, Signora Panetone, creates some amazing dishes (I wish I could eat a few meals at Vera’s table!) such as Scaloppine Al Limone. Thin cutlets of chicken breasts, pounded thin, seared and then cooked with a few simple, fresh ingredients elevates this dish to celebration worthy. And what makes it even better, I can prep all the ingredients earlier in the day and then spend less than 15 minutes from refrigerator to table for our special dinner. I have also included a short video tutorial towards the bottom of the page. A special thanks to Victoria Abbott for allowing me to share their wonderful recipe!

Be sure to scroll all the way down for a sneak peek at the next book in this wonderful series, THE HAMMETT HEX, debuting October 4, 2016!

A huge thank you to Victoria Abbott for providing a copy of THE MARSH MADNESS to one lucky winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Monday, Febraury 1, 2016 at 11:59 pm PST. Winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) Open to U.S. residents only.

Scaloppine Al Limone aka: Chicken with Lemon

Everyone loves it when the signora serves these tender and delicious chicken cutlets.

Ingredients

6 small boneless chicken breasts (or turkey)
3 tablespoons flour
2 tablespoons olive oil
3 tablespoons finely chopped fresh parsley
Juice and grated zest of one large lemon
2-3 tablespoons dry white wine
Sea salt and freshly ground pepper
Extra parsley, lemon wedges or zest for garnish

Instructions

If chicken pieces are large, cut in half. If they are thick, slice them in half. It is important to make sure they are thin enough.

Cover each piece of poultry with a sheet of plastic wrap.

Pound the scaloppine with a mallet or a cup or a rolling pin until they are 1/4 inch thick. This is pretty easy but also essential.

Coat with flour and shake off excess.

Heat two tablespoons of oil in a large skillet.

Sear the chicken quickly on both sides, and then sprinkle with parsley, lemon juice, zest and white wine. Add remaining oil if needed.

Lower the heat and cook for about five minutes.

Turn chicken over again.

Season with salt and pepper and cook for about five minutes until just cooked through. If you have an instant-read thermometer, chicken should reach 165 degrees F.

Serve at once with lemon and parsley as garnish.

They are great with rice, potatoes or pasta.

a Rafflecopter giveaway

The next book in the Book Collector’s Mystery series is releasing October 4, 2016! Here’s a sneak peak:

The national bestselling author of The Marsh Madness takes rare book collector Jordan Bingham on a trip to San Francisco—home to Dashiell Hammett’s hard-boiled heroes—where nothing is as it seems.

On a getaway to the City by the Bay, book collector Jordan Bingham becomes entangled in a mystery with more twists than Lombard Street…

Jordan has been able to swing a romantic trip to San Francisco with Officer Tyler “Smiley” Dekker on one condition—she must return with a rare copy of Dashiell Hammett’s Red Harvestfor her irascible employer, Vera Van Alst. For his own part, Smiley is full of surprises. He’s a Dashiell devotee himself—excited to be in the city of Hammett’s hard-boiled heroes like Sam Spade and the Continental Op—and also announces he plans to visit his previously unmentioned estranged grandmother, who lives in an old Victorian on Telegraph Hill.

But the trip goes downhill fast when Jordan is pushed from a cable car and barely escapes death. And when a dark sedan tries to run the couple down, it’s clear someone’s after them—but who? Just like in Hammett’s world, nothing is quite what is seems…

Creamy Curried Cauliflower Soup

With Mardi Gras season underway, it’s always fun to read a book set in New Orleans, giving the reader a peek at this wonderful city! THE CAKES OF MONTE CRISTO, by Jacklyn Brady, is the sixth book in her Piece of Cake Mystery Series. While it is not quite yet Mardi Gras during the time period of the story, Jacklyn still makes the reader feel like they are walking the streets of New Orleans, tasting, hearing and smelling all that it has to offer.

Rita Lucero shares ownership of Zydeco Cakes with her mother-in-law, Miss Frankie. (After Rita’s almost ex-husband was found murdered…but that’s another story…) Rita has been contracted to provide five showstopping cakes designed to look like vintage dresses for the Belle Lune Ball, along with catering the event. Stressed out and with her office manager on maternity leave, Rita agrees to hire a temp to fill in at the front desk. Within hours of Zoey starting work, she’s managed to do considerable damage to the staircase which unearths a stunning antique ruby necklace.

When Miss Frankie sees the necklace she immediately tells Rita to throw it in the river and never mention it again. There has been a deadly curse on the piece since the Civil War times and anyone who tries to own it dies. Instead Rita takes it to a jewelry appraiser and leaves it. That night the appraiser is murdered while clutching the ruby necklace in her hands. While Rita still doesn’t believe in the curse she does believe that someone is after the necklace and may be willing to go to desperate measures to obtain it. The police, however, think it was just a robbery gone bad with nothing to do with the necklace. When Rita becomes a target, it’s apparent she must find the culprit before the curse becomes a reality.

Jacklyn writes a fast-paced story with lots of unique characters. I loved how she wove the necklace into the story, entwining its history with Rita’s current day contemporaries that kept me guessing to the very end who the culprit was.

In addition to a wonderful story, Jacklyn provides numerous recipes that Rita served at the Belle Lune Ball. She has graciously allowed me to share her Creamy Curried Cauliflower Soup with you. This beautiful hued soup is rich tasting without the guilt! Jacklyn uses coconut milk instead of the typical heavy cream which provides a delicious backdrop to the warm spices. With her suggested garnishes, this bowl of soup is elegant enough for guests but comforting enough to savor on a cold winter day. I have also provided a video tutorial at the bottom so you can see just how quick and easy it is to make this wonderful soup!

As a bonus to my readers, I’m offering a copy of THE CAKES OF MONTE CRISTO to one lucky winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Thursday, January 28, 2016 at 11:59 pm PST. Winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) Open to U.S. residents only.

Creamy Curried Cauliflower Soup

Makes 6 to 8 servings

Ingredients

2 tablespoons extra-virgin olive oil (plus a bit more to serve)
2 medium white onions, thinly sliced
1/2 teaspoon kosher salt (you may want more to season)
4 cloves garlic, minced
1 large head cauliflower (about 2 pounds), trimmed and cut into florets
4-1/2 cups low-sodium vegetable broth (use regular-sodium broth or water if desired)
1/2 teaspoon coriander
1/2 teaspoon turmeric
1-1/4 teaspoons cumin
1 cup coconut milk
Freshly ground black pepper, to season

Optional Garnishes

1/4 cup roasted cashew halves (see note below)
1/4 cup finely chopped Italian parsley
Red chili pepper flakes, for garnish

Instructions

Heat the oil in a large pot over medium heat until the oil shimmers. Cook the onions together with 1/4 teaspoon salt until the onions are soft and translucent (approximately 8 minutes).

Turn heat to low and add the garlic. Cook for 2 additional minutes.

Add the cauliflower florets, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt.

Bring pot to a boil over medium-high heat, then reduce the heat to low.

Simmer until the cauliflower is fork-tender (about 15 – 17 minutes).

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. If you prefer, use an immersion blender to purée the soup right in the pot.

Stir in the coconut milk and warm the soup. Before serving, add more seasoning and/or spices to taste.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few sprigs of parsley, a sprinkle of red chili flakes, and a dash of olive oil to top.

Note

To toast the cashews: Preheat the oven to 350 degrees F. and spread the cashews out on a baking dish in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.

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Spicy Root Vegetable Curry

January means New Year’s resolutions and I would venture to guess that a lot of people resolve to eat better and exercise more after the holiday indulgences. While I personally don’t make “official” resolutions I do realize that I should eat healthy meals so I can enjoy decadent desserts on occasion…after all, my blog’s name pretty much says it all and someone has to sample those dishes 🙂

I was fortunate to receive an advanced copy of DOWNWARD FACING DEATH by Michelle Kelly which fit right in with my goals. DOWNWARD FACING DEATH is the first book in Ms. Kelly’s brand new series. Set in the quaint English village of Belfrey, Keeley Carpenter returns after leaving ten years ago, right after her father’s unexpected death. Her father had been the village butcher and other people took over his shop when Keeley and her mother moved. However, the butcher shop has been vacant for awhile and Keeley’s mother wants to sell it. Keeley, however, decides she wants to take over the building, not willing to let go of the physical link to her father.

The problem, though, Keeley is a vegetarian. She decides to open up a vegetarian cafe along with a small yoga studio instead of following in her father’s footsteps. When she arrives into town she finds she’s not exactly welcomed home with outstretched arms. Many of the town’s traditional folk aren’t happy with the change she’s bringing and to make matters worse, a murdered man was found when someone tried to burn down her building.

When the investigator shows up to question her, she finds that it’s none other than her unrequited crush from school, Detective Constable Ben Taylor. He seems cold and aloof at the beginning but when Keeley receives threatening letters he starts showing concern for her well being. With the police no closer to finding the murderer and with additional threatening letters arriving, Keeley decides she must find the killer herself or leave town and give up her dream of opening the cafe.

DOWNWARD FACING DEATH is a wonderful start to this new series. The author has done an admirable job of setting the stage, providing a believable setting in the village of Belfrey with plenty of characters to interact with Keeley. There is a subplot of romance, which adds interest to the murder mystery and I was caught completely by surprise by the ending. I also enjoyed the British colloquialisms used in the book, such as jacket potatoes instead of baked potatoes with skin left on or Aubergine instead of eggplant, which added to the charm of the book.

I truly enjoyed Ms. Kelly’s irony in turning a butcher shop into a vegetarian cafe! She provides numerous vegetarian recipes at the back of the book, including her Spicy Root Vegetable Curry which the publisher has graciously allowed me to share. I loved this hearty dish with the warming spices melding the vegetables into a comforting bowl of yumminess! Now to be honest, my husband’s response was “where’s the meat?” I’m still working on getting him used to meatless meals once in awhile 🙂 In addition to the recipes, several yoga tips are sprinkled throughout the book, with some humor.

I have included a short video tutorial on how to make Spicy Root Vegetable Curry at the bottom of this page.

Minotaur Books has very generously provided a hardback copy of DOWNWARD FACING DEATH to one lucky winner!!! Please leave a comment below to be entered. Contest ends Thursday, January 21, 2016 at 11:59 pm PST and is open to U.S. residents only. Winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) and will have 5 days to respond or another winner will be chosen.

Spicy Root Vegetable Curry

A great alternative to meat curries, with the root vegetables giving it a homey, wholesome twist. Can be served with rice, couscous, or the bread of your choice, and also works with jacket potatoes as an alternative to chili.

Ingredients

1 onion, finely diced
1 garlic clove, crushed
1 tablespoon olive oil
3 cups vegetable stock
4 carrots, diced
1 cup frozen peas* or chickpeas
1/2 pound sweet potatoes peeled and diced
1 pound turnips, peeled and diced
2 tablespoons all-purpose flour (or if gluten-free eating is necessary, substitute 1 tablespoon cornstarch)

For the curry spice:
1 tablespoon cumin
1/2 tablespoon (= 1-1/2 teaspoons) turmeric
1/4 tablespoon (= 3/4 teaspoon) ground coriander
1/4 tablespoon (= 3/4 teaspoon) ginger powder
1/4 tablespoon (= 3/4 teaspoon) chili powder, or double for extra heat

Alternately you can buy a packet of premixed curry powder and add 2 tablespoons. The author prefers garam masala blend.

Salt and pepper to taste

Instructions

In a medium-sized pan, soften the onion and garlic in the olive oil for around 5 minutes on medium heat.

Add the curry powder or spices and stir for 2 minutes.

Add the stock and vegetables* and bring to a boil.

Cover the pan and reduce heat. Simmer on low heat for 45 to 50 minutes, until the vegetables are soft when pierced with a fork.

While the curry is simmering, mix the flour with 1/4 cup of cold water and stir until very smooth. (If using cornstarch, mix with 2 tablespoons cold water.)

Add the flour mixture to the curry when the vegetables are completely cooked. Bring back to a simmer and continue to cook and stir for about 3 minutes until thickened.

If using cornstarch, stir into the cooked dish and bring back to a simmer. Stirring often, cook for 1-1/2 minutes before removing from heat.

Season with salt and pepper to taste and serve.

*If using frozen peas, defrost then add to the cooked dish just after the flour or cornstarch has finished cooking and gently heat for a minute more. This will help retain their bright color and prevent them from turning too mushy.

Tip

My step-daughter and I both like a spicy hot curry. Next time I make this dish I will add a bit of cayenne pepper.
I think the addition of using both the peas and chickpeas together would be very tasty.
I love chopping some of my veggies using this crinkle cutting tool.

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Disclaimer: I received a copy of this book from the publisher in exchange for a fair and honest review. All views and opinions are my own.

Chocolate Chip Bread Pudding

I love learning that a brand new cozy mystery series is coming and I was not disappointed when I read TO HELVETICA AND BACK by Paige Shelton, the first book in her brand new A Dangerous Type Mystery series.

Clare Henry helps her grandfather, Chester, run his almost fifty-five-year-old shop, The Rescued Word, in Star City, Utah. They repair typewriters, restore books and manuscripts along with selling wonderful stationery and pens. After one of Chester’s long-time customers brings in an old black Underwood No. 5 typewriter for repair, a strange man dressed in leather enters their shop, angrily demanding they sell it to him immediately. He disappears when the police are called and when Clare examines the ancient typewriter, she finds strange numbers and letters scratched into the key bars. When “leather man” is found murdered behind their shop the very next morning, Clare wonders if it had something to do with the old typewriter.

The police officer who shows up to take a report and secure the scene is none other than Clare’s cheating ex-boyfriend who just happens to be the brother of her very best friend, Jodi, who is also a police officer. Clare doesn’t have an alibi since she worked half the night and then fell asleep at her desk and it doesn’t take long for her ex, Creighton, to become suspicious that she might have something to do with the crime. In amongst all the upheaval a new arrival to town, geologist Seth Cassidy, manages to turn Clare’s head and she finds herself on a date. Sean has an idea about what the numbers and letters on the typewriter bar keys may be but when Jodi investigates his past, finds that he’s had a brush with the law and Clare worries that he may be behind the crime.

As Clare begins asking questions around town she finds that many people are hiding secrets, including her own grandfather. Jodi helps her as much as she can which leads them to seeking answers from a goat relocating motorcycle gang and a crusty old newspaper reporter. When Clare’s photograph shows up on the murdered man’s camera, she decides she has to find the killer quickly before she or someone in her family becomes the next victim.

There was so much to love from the very beginning of the book! From The Rescued Word being a place I could literally spend hours browsing in to the tidbits of information on old typewriters and how to repair them to the well developed characters that could become friends to the twists and turns in a well plotted mystery. Paige Shelton has written a wonderful start to her new series that will make it difficult to patiently wait for her next book!

Even though TO HELVETICA AND BACK does not have recipes, there are certainly plenty of delicious food mentioned. After all, heroines have to eat too! One of the desserts that Clare shares with her family and friends is Chocolate Chip Bread Pudding from Tony’s Italian Ristorante and Bistro. Paige has graciously allowed me to share my own version of Chocolate Chip Bread Pudding along with my review and I hope that Clare would have enjoyed my recipe as much as Tony’s! I have provided a short video tutorial at the bottom of this page, on how to make this creamy dessert.

Paige has also very generously provided an autographed copy of TO HELVETICA AND BACK to one lucky winner!!! Please leave a comment below to be entered. Contest ends Monday, January 18, 2016 at 11:59 pm PST and is open to U.S. residents only. Winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) and will have 5 days to respond or another winner will be chosen.

Chocolate Chip Bread Pudding

Ingredients

1-1/2 cups whole milk
1-1/2 cups + 1/3 cup half & half, divided
1/2 cup (3.5 ounces) granulated sugar
1 12-ounce package white chocolate chips (I used Nestle’s brand), divided
1/2 cup (6 ounces) semi-sweet mini chocolate chips (and a few extras for garnish if desired)
6 eggs
1/2 loaf (8 ounces) stale or lightly toasted French bread*, cut into cubes

Instructions

Preheat oven to 350 degrees F.

Lightly spritz a 9″x9″ square baking dish with non-stick cooking spray.

Place the bread cubes into the dish and sprinkle the semi-sweet chocolate chips over the bread.

Heat the whole milk, granulated sugar and 1-1/2 cups of the half & half in a heavy, medium-sized saucepan over medium heat, just until the mixture starts to bubble around the edges. Temperature should reach 185 to 190 degrees F. Do not allow to boil!

Remove from heat and stir in 6 ounces of the white chocolate chips until melted. Set aside and allow to cool for at least 10 minutes.

Beat the eggs in a medium-sized bowl.

Slowly add the melted white chocolate mixture to the eggs, whisking continuously to incorporate. Don’t try to add the eggs to the hot mixture, otherwise the eggs may curdle.

Pour the mixture over the bread cubes and press the bread down until it soaks up most of the liquid.

Cover the pan with foil and bake 1 hour.

Remove the foil and continue to bake another 15 – 20 minutes, until bread pudding is set and golden brown.

The pudding will puff up as it bakes but deflates when taken out of the oven.

Remove from oven and allow to cool.

Just before serving, heat the remaining 1/3 cup half & half in a small sauce pan just until it begins to bubble around the edges.

Remove from heat and stir in the remaining 6 ounces white chocolate until melted and the sauce is smooth.

Pour over the bread pudding, garnish with additional mini chocolate chips if desired and serve!

Refrigerate any leftovers.

Tips

* Stale or lightly toasted bread soaks up the liquid much more readily than fresh bread. You can leave your bread sitting out on a baking sheet overnight before baking this dish. Alternatively, cut the bread into cubes and place on a baking sheet and allow to dry out in the oven on the lowest setting possible, for 5 to 10 minutes.
Recipe can be doubled and baked in a 9″x 13″ casserole dish.

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Hunter’s Scattershot Pecan Bread

Elizabeth Lee has written another wonderful installment with her third book in the Nut House Mystery series, NUTS AND BURIED! In addition to terrific pecan recipes, such as Hunter’s Scattershot Pecan Bread which she has graciously allowed me to share on my blog, Elizabeth provides a well plotted double mystery in this book.

With her degree in plant biology and bio-engineering, Lindy Blanchard is working hard to develop a strain of pecan trees that are drought resistant to benefit not only her family’s pecan ranch but all the other farmers in Texas pecan country. She’d rather stay at home and work with her trees than attend the costume ball being held to introduce Eugene Wheatley’s new bride, Jeannie, to the Riverville elite. She’s also peeved that her “friend”, Deputy Hunter Austen, was not invited. While Lindy’s family may not be wealthy like the Wheatley’s, her family holds a place of respect within the community and her grandmother, Miss Amelia, lays down the law: Lindy must attend.

Lindy, wearing a controversial costume depicting the first woman ever hanged in Texas, decides the new Mrs. Wheatley is a sweet, naive young woman, and may not be so bad after all, compared to Eugene’s snooty sister, Elizabeth. As the newly married couple make the rounds, Eugene announces he is going to his gun room to prepare his gun collection for viewing. Not long after he leaves, a gunshot is heard and Eugene is found murdered.

It doesn’t take long for Elizabeth to accuse the new bride and her family of murdering Eugene, since they’re from the wrong side of the tracks. It doesn’t help that Jeannie’s brother has just been released from prison and her estranged mother has been gossiping about coming into money. Lindy is fairly certain that sweet Jeannie couldn’t have had a hand in murdering her new husband. As Elizabeth begins making life extremely miserable for the bride, Lindy hides her with the 80-something-year-old Chauncey twins, way out in the country.

Miss Amelia has a very inquisitive mind and begins suspecting that Eugene’s first wife’s death may have been anything but an unfortunate hunting accident. What are the chances that both of them would be shot in the back with a high powered rifle? Lindy drags Hunter into helping her investigate the long-ago accident along with helping Miss Amelia find Eugene’s murderer and clear the grieving bride’s name.

I enjoyed how the author provides lots of colorful Texan characters and especially loved the feisty Chauncey twins! Elizabeth also has allowed Lindy and Hunter’s relationship to grow, along with some bumps along the way, which provides a welcomed subplot with romance in this cozy mystery. I’ve heard that the author is currently immersed in writing and I am greatly looking forward to her next release!

A huge thank you to Elizabeth for providing an autographed copy of NUTS AND BURIED to one lucky winner!

Please comment below to be entered. Contest ends Thursday, January 14, 2016 at 11:59 pm PST. Winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) and will have 5 days to respond or another winner will be chosen.

And thank you to both Elizabeth and Patty Sumpter, her Culinary Consultant, for allowing me to share their very delicious pecan bread recipe! I have included a short video tutorial below on how to whip up this quick bread.

Hunter’s Scattershot Pecan Bread

Ingredients

Bread

2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (7 ounces) granulated sugar
1 cup sour cream
1/2 cup (4 ounces) butter, softened
2 eggs
1 tablespoon Garrison’s Bourbon* (you can omit but increase vanilla to 1 tablespoon)
1 teaspoon vanilla
1 cup (4 ounces) chopped pecans

*I couldn’t find Garrison’s Bourbon so substituted quality Kentucky Bourbon

Glaze

1/3 cup firmly packed brown sugar
1/3 cup butter
1/4 cup (1 ounce) chopped pecans

Instructions

Bread

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda and salt in a bowl. Set aside.

Combine all the remaining ingredients (sugar through vanilla), except the pecans, in a large bowl.

Beat at medium speed, scraping often, until well mixed.

Reduce speed to low and gradually add the flour mixture, beating until moistened.

Stir in 1 cup pecans.

Spoon batter into a greased 9 x 5-inch loaf pan

Bake for 60 – 65 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then remove and allow to cool on a wire rack.

Glaze

Combine the brown sugar and 1/3 cup butter in a 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 – 4 minutes.)

Spoon glaze over warm loaf and sprinkle with 1/4 cup chopped pecans.

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Tips

Sometimes you will see photos of my butter cut into cubes versus the whole stick. It’s because I forgot to allow my butter to come to room temperature for the recipe. Cutting into cubes will hasten the softening process while you collect and measure the remaining ingredients.
Use a bamboo skewer to check the doneness of the bread since it will reach through the entire loaf.

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