The Legend of Tabby Hollow (Whales and Tails Mystery Book 5) (14 page)

1¼ cups all-purpose flour

¾ cup cornmeal

¼ cup sugar

2 tsp. baking powder

¼ tsp. salt

⅓ cup butter

1 tsp. finely shredded lemon peel

1 cup fresh or frozen blackberries or raspberries, thawed

⅔ cup buttermilk or sour milk

1 tsp. vanilla

In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Add lemon peel.  Make a well in center of dry mixture; set aside.
 

In a medium mixing bowl, combine blackberries or raspberries, buttermilk, and vanilla.  Add berry mixture all at once to dry mixture.  Using a fork, stir just until moistened.
 

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into 8-inch circle on an ungraded baking sheet. Cut dough into 10 wedges, cutting only about halfway through dough to score.
 

Bake in a 400-degree oven for 20 to 25 minutes or until golden. Cut into wedges; remove scones from baking sheet and serve warm.
 

To add an extraspecial touch, add:

Lemon Butter

5 eggs, beaten

2 cups sugar

Juice and zest of 3 lemons

½ cup unsalted chilled butter, sliced

Place beaten eggs in top of a double boiler; add sugar, lemon juice, and zest. Cook until almost boiling; add butter slices, stirring constantly until melted and mixture coats back of spoon. Pour into two 1-pint jars; allow to cool. Add lids and tighten; refrigerate and use within 2 weeks. 

Makes 2 pints.

It's a little work but well worth it, especially if you enjoy baking and the fruits of your labor!

I first tasted this bread at my community’s St. Patrick’s Day Potluck. I am assured by my baker friend (who has visited Ireland) that it is authentic in taste; all I know is that it’s yummy!

4–4½ cups flour

2 tbs. sugar

1 tsp. salt

1 tsp. baking soda

4 tbs. butter

1 cup raisins

1 large egg, lightly beaten

1¾ cups buttermilk

Preheat oven to 425 degrees. Combine 4 cups of flour, sugar, salt, and baking soda in a large mixing bowl. With a pastry cutter (or your clean fingers), work the butter into the flour mixture until it resembles a coarse meal. Add in the raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to the well and mix in with a wooden spoon until the dough is too stiff to stir.

Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a ball (do not overknead or the bread will end up tough). If the dough is too sticky to work with, add in a little more flour. Transfer the dough to a lightly floured surface and shape into a round loaf. The dough will be a little sticky and you will want to work it just enough so that the flour is moistened and the dough just barely comes together. 

Transfer the dough to a large, lightly greased baking sheet (it will flatten out a bit on the baking sheet). Using a serrated knife, score the top of the dough about an inch and a half deep in an X shape (this helps heat get into the center of the dough while it cooks). Bake until the bread is golden and a skewer inserted in the center comes out clean.

NOTE: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Remove the baking sheet from the oven and let the bread sit on the sheet for 5–10 minutes, then remove to a rack to cool briefly. Serve the bread warm, at room temperature, or sliced and toasted; it is best when eaten just baked and warm.

1 qt. half-and-half

12 eggs

½ tsp. tamarind, soy, or even Worcestershire sauce

2–6 drops Tabasco or other hot sauce

2 tbs. fresh chopped basil (or 2 tsp. dried basil)

½ tsp. salt

½ tsp. ground pepper

12 slices wheat, pumpernickel, or rye bread

½ cup butter (approx.)

2 cups (12 oz.) grated cheese: Swiss, sharp Cheddar, pepper jack, or a mix

Optional fillers:

½ cup thinly sliced scallions (or onions)

½ lb. sliced sautéed mushrooms (small can, drained, if necessary)

1 cup chopped fresh spinach (1 small frozen pkg., well drained, if necessary)

Preheat oven to 325 degrees. Butter, oil, or use cooking/baking spray on 9 x 13 Corning, Pyrex, ceramic, or other baking dish.

Mix half-and-half, eggs, seasonings, salt, and pepper until smooth. 

Lightly butter bread slices. Line pan with 6 slices of bread, squeezing them together as needed. Scatter half of the filler, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, filler, cheese, and scallions. Slowly pour remaining egg mixture evenly over top. Cover with foil or plastic wrap, pushing down on any bread that pops up, then set for 30 minutes minimum. (Best if refrigerated 3–24 hours, but needs to be room temperature before baking.)

Put oven rack in middle position. Bake in 325-degree oven until egg mixture is just set, about 55–70 minutes. Watch carefully until top is light brown and puffy. Let stand for 5–10 minutes, then serve immediately.

Serve with a salad for a complete meal. About half sandwich is a regular-size serving. One sandwich for teens!

My mom made this with breaded pork chops every year for my dad's birthday on March 17 because he didn’t like the traditional corned beef and cabbage. I still make it a couple of times a year. It’s the only way I can get my husband to eat any kind of cooked cabbage.

4 slices of bacon

1 medium onion, chopped

⅓ cup sugar

½ cup vinegar

1½ cup water

1 head cabbage, chopped

Salt and pepper to taste

In a Dutch oven or stock pan, fry the bacon and onion until the onion is soft. In same pan, add the sugar, vinegar, and water and stir. Add the cabbage. Salt and pepper to taste. Cover and simmer about 1 hour, adding more water if needed. This can be reheated and freezes well because it makes a huge amount.

Not sure where the zucchini casserole originated, but this recipe was given to me by my grandmother.

3 cups diced zucchini

1 cup grated carrot
½ cup chopped onion
1 green pepper, chopped
1 can cream of chicken soup

1 cup sour cream
1 8-oz. pkg. Stove Top Stuffing (chicken flavor)

½ cup margarine, melted

Cook zucchini, carrot, onion, and green pepper in salted water for 5 minutes and drain. Combine cream of chicken soup and sour cream, fold in drained vegetables. Combine dry stuffing mix and margarine and spread on top. Bake at 350 degrees for 35 minutes, uncovered.

Come for the murder, stay for the romance.

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Zoe Donovan Cozy Mystery:

Halloween Hijinks

The Trouble With Turkeys

Christmas Crazy

Cupid’s Curse

Big Bunny Bump-off

Beach Blanket Barbie

Maui Madness

Derby Divas

Haunted Hamlet

Turkeys, Tuxes, and Tabbies

Christmas Cozy

Alaskan Alliance

Matrimony Meltdown

Soul Surrender

Heavenly Honeymoon

Hopscotch Homicide

Ghostly Graveyard –
October 2015

Santa Sleuth –
December 2015

Paradise Lake Cozy Mystery:

Pumpkins in Paradise

Snowmen in Paradise

Bikinis in Paradise

Christmas in Paradise

Puppies in Paradise

Halloween in Paradise

Whales and Tails Cozy Mystery:

Romeow and Juliet

The Mad Catter

Grimm’s Furry Tail

Much Ado About Felines

The Legend of Tabby Hollow

Cat of Christmas Past –
November 2015

Seacliff High Mystery:

The Secret

The Curse

The Relic

The Conspiracy –
October 2015

Road to Christmas Romance:

Road to Christmas Past

Kathi Daley
lives with her husband, kids, grandkids, and Bernese mountain dogs in beautiful Lake Tahoe. When she isn’t writing, she likes to read (preferably at the beach or by the fire), cook (preferably something with chocolate or cheese), and garden (planting and planning, not weeding). She also enjoys spending time on the water when she’s not hiking, biking, or snowshoeing the miles of desolate trails surrounding her home.

Kathi uses the mountain setting in which she lives, along with the animals (wild and domestic) that share her home, as inspiration for her cozy mysteries.

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