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" CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes. "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled. "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese, "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching. "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" DESPERATION COOKIES Preheat oven to 350 degrees F., rack in the middle position. 2 cups melted butter (4 sticks, one pound) 3 cups white sugar 1½ 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 chips*** 4 cups chopped nuts**** 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 degrees 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. "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" STRAWBERRY CUSTARD SQUARES Preheat oven to 375 degrees F., rack in the middle position. 1 cup flour (no need to sift) ½ teaspoon salt ½ cup chilled butter (1 stick, ¼ pound) 2 Tablespoons whipping cream (1/8 cup) ½ cup flour (not a misprint—you’ll use 1½ cups in this part of the recipe) ½ cup white (granulated) sugar 3 cups sliced strawberries*** TOPPING: ½ cup white (granulated) sugar 1 Tablespoon flour 2 eggs, beaten (just whip them up in a glass with a fork) 1 cup whipping cream 1 teaspoon vanilla extract (or strawberry if you have it) Spray a 13-inch by 9-inch cake pan with nonstick cooking spray. In a small bowl, combine flour and salt. Cut in the half cup of butter until the resulting mixture looks like coarse sand. (You can do this in the food processor with a steel blade if you like.) Stir in the cream and pat the dough into the bottom of your cake pan. Combine the ½ cup flour and the sugar. Sprinkle it over the crust in the pan and put the sliced strawberries (or other fruit) on top. Topping: Mix the sugar and flour. Stir in the eggs, cream, and vanilla (or other extract). Pour the mixture over the top of the fruit in the pan. Bake at 375 degrees F. for 40 to 45 minutes, or until the top is lightly browned. Cool on a rack, and then refrigerate. Serve warm or chilled, with sweetened whipped cream or ice cream for a topping. Yield: 10 to 12 dessert squares. Chapter Eighteen “Hello, you’ve reached the Rhodes Dental Clinic. "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
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" AUNT KITTY’S JAMAICAN RUM BALLS DO NOT preheat oven—these don’t require baking! 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2½ cups crushed—measure after crushing) 1 cup chopped nuts (measure after chopping—I use pecans, but that’s because I really like them—I’ve also used macadamia nuts, walnuts, and cashews) ½ cup Karo syrup (the clear white kind) ½ cup excellent rum (or excellent whiskey, or excellent whatever) 2 Tablespoons Nestle’s sweet dry cocoa (I’m going to use Ghirardelli’s sweet cocoa with ground chocolate the next time I make them) 1 Tablespoon strong coffee (brewed—liquid) COATING: Dry cocoa Powdered (confectioner’s) sugar Chocolate sprinkles Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl. Chop the nuts finely with a food processor, or with your knife. Measure them and add those. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended. Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange them on a plate—very pretty. Refrigerate these until you serve them. They should last for at least a month in the refrigerator. (I’ve never been able to put this to the test, because every time I make them, they’re gone within a week.) Yield: At least 5 dozen, depending on how large you roll the balls. Aunt Kitty’s Jamaican Rum Balls make great gifts when they’re packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple. Note: I’ve always wanted to try these dipped in melted chocolate. I bet they’d be fantastic! "
― Joanne Fluke , Peach Cobbler Murder (Hannah Swensen, #7)
