Death Before Diamonds (Sky High Pies Cozy Mysteries Book 10) (20 page)

Nana Reed’s Sky High
Recipes

Red, White & Blueberry
Scones

Ingredients

4-1/2 cups all-purpose flour

1/2 cup brown sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, chilled and cubed

2 eggs

3/4 cup milk

3/4 cup fresh raspberries

3/4 cup fresh blueberries

1 cup white chocolate chips

1-1/2 cups toasted almond slivers

Directions

1. Preheat oven to 400 degrees F (205 degrees C).

2. In large bowl, combine flour, sugar, baking powder,
baking soda and salt.

3. Add cubes of butter to dry ingredients with pastry
blender.

4. In another bowl, whisk together eggs and 1/2 cup milk.

5. Combine wet and dry ingredients before adding chocolate
chips.

6. Gently fold in raspberries and blueberries.

7. When all ingredients are combined, place dough on
lightly-floured surface.

8. Knead dough thoroughly before dividing into two equal
portions.

9. Shape portions into 8-inch circles; divide each into
eight wedges.

10. Arrange on ungreased baking sheets with 1-inch gap
between wedges.

11. Moisten top of wedges with remaining milk.

12. Bake for 12 to 15 minutes or until golden brown.

13. Cool on wire rack before garnishing with Sky High
Glistening Glaze (see next page) and toasted almond slivers.

Sky High Glistening Glaze

Ingredients

2 cups confectioners’ sugar

3 tablespoons milk

1/4 teaspoon orange juice

1/3 cup orange zest

Directions

1. Combine all ingredients and mix well.

2. Drizzle over scones before serving.

Chewy Chocolate Browns

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1-1/2 teaspoons cornstarch

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup unsalted butter, melted

1-1/4 cups packed light or dark brown sugar

1 large egg

2 teaspoons vanilla extract

1 cup milk chocolate chips

1/3 cup granulated sugar

Directions

1. Preheat oven to 325 degrees F (163 degrees C).

2. Prepare two baking sheets: lightly grease or line with
parchment paper.

3. In medium bowl, whisk together flour, baking soda,
cornstarch, cinnamon and salt.

4. Combine melted butter and brown sugar in second bowl
before adding vanilla and egg.

5. Mix wet and dry ingredients until completely combined.

6. Gently fold in chocolate chips.

7. Cover dough and refrigerate for two hours.

8. Before baking, allow dough to soften for 10 minutes at
room temperature.

9. Place granulated sugar in medium bowl, form a ball with 1
tablespoon of dough and coat thoroughly with sugar before arranging on prepared
baking sheets.

10. Bake for 7 to 8 minutes, remove from oven and gently
press a dinner fork into the top of each cookie.

11. Return baking sheets to oven for an additional 2 to 3
minutes.

12. Remove from oven, leave on baking sheets for 10 minutes
and transfer to wire rack to  finish cooling completely.

Chocolate Coconut Pecan
Pie

Ingredients

1/2 portion Nana Reed’s Ready for Rollin’ Dough (see next
page; freeze remaining half for another pie)

2 cups pecans

1-1/2 cups unsweetened coconut flakes

1/2 cup dark chocolate chips

1/2 cup semisweet chocolate chips

1 cup packed light brown sugar

1 cup light corn syrup

1/2 teaspoon cinnamon

3 large eggs

4 tablespoons unsalted butter, melted

1/4 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. On marble pastry board or floured surface, roll dough to
form 12-inch round.

3. Transfer dough to 9-inch pie pan.

4. Press dough over bottom and sides of pan, trimming and
crimping edges.

5. In medium bowl, combine sugar, corn syrup, eggs, butter,
cinnamon and salt.

6. Distribute pecans, coconut flakes and chocolate chips
evenly in pie shell before covering with wet ingredients.

7. Bake 50 to 60 minutes until filling is firm.

8. Remove from oven and cool thoroughly on wire rack before
serving.

Nana Reed’s Ready for
Rollin’ Dough

Ingredients

2 cups all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

1 lemon, zested

3/4 cup unsalted butter, chilled and cubed

1 egg yolk

2 tablespoons ice water

Directions

1. Combine flour, sugar, salt and lemon zest in large mixing
bowl.

2. Add butter and mix with pastry blender.

3. Use blender to add egg yolk and ice water to dough.

4. Consistency of dough is essential for an ideal crust. As
you blend ingredients, periodically squeeze small amount of dough between thumb
and forefinger. The moisture level should be sufficient to bind dough without
being too wet or sticky. Add small amounts of ice water and continue mixing until
you’re satisfied with the consistency.

5. Shape dough into round disk.

6. Wrap dough tightly in plastic and refrigerate (30 to 60
minutes) until firm.