Bananas Foster and a Dead Mobster (18 page)
Read Bananas Foster and a Dead Mobster Online
Authors: A Gardner
"I'm Bree, Hattie Mae. And this is my friend Poppy."
"Thank you for coming," I say.
"To be honest with you, I had to come today." Hattie Mae takes a deep breath. The wrinkles on her cheeks crease when she speaks, but her fair skin still reminds me of porcelain. "I'm looking for a couple of pastry chefs to employ at my spa over the holidays. I'm hosting some very important people."
"Is that so?" Bree glances at me.
"You two wouldn't be interested, would you?" Hattie Mae pauses, waiting for our response.
"How long is the job for?" Bree asks.
"Just a couple of months, but I'll pay you top dollar, and room and board is included." She tilts her head, eager to hear our verdict.
This is too good to be true
.
"Where exactly is your spa located?" I ask. I wait for the downside of her offer—the perfect pastry job in the dessert somewhere.
"I own Magnolia Harbor, an Inn and Spa right on the beach in southern Alabama," she answers.
"Sold." Bree accepts the job for both of us.
"Excellent," Hattie Mae exclaims, waving her hand with delight. "My VIP party arrives next week, and I'm understaffed in the kitchen. My innkeeper will contact you with all the details." She snags one of Bree's strawberry marshmallows and begins slowly strolling to a nearby table.
"A spa on the beach," I say out loud. "Can you believe it?"
"That is exactly the sort of thing we both need right now," Bree answers. "Relaxing. Peaceful. Plus, it'll buy us some time while we figure out what to do next."
"And it's closer to Atlanta than Portland," I mumble—my eyes searching the crowd for Cole.
"What could possibly happen at a beachside spa?" In her excitement, Bree shoves one of her own cookies into her mouth.
I can think of a few things.
4 bananas
4 tablespoons butter (½ of a stick)
1 cup brown sugar
½ cup dark rum or maple syrup
¼ teaspoon cinnamon
Vanilla ice cream
*NOTE: To avoid any safety concerns, turn off the stove while adding the alcohol to your mixture. Also, if you are cooking with a gas stove, please be aware that the alcohol in this recipe has the potential to self-ignite.
Cut the bananas in half lengthwise and then halves. Melt the butter in a large skillet. Stir in brown sugar and cinnamon. (For the non-alcoholic version, add the maple syrup as well). When the sugar has dissolved and the mixture begins to bubble, add the bananas and cook on both sides until warmed through, about 1-2 minutes. Do not overcook the bananas, or they will become too mushy to serve. (For the non-alcoholic version, remove from heat and serve with vanilla ice cream). Turn off the heat, and add the rum. When the rum has been added, warm the mixture on medium heat. Shake the pan and slightly tilt it away from you to ignite the flame. (If you are using an electric stove, you will need to ignite the alcohol fumes with a long match or grill lighter). Remove from heat, shake the pan, and wait until the flame has extinguished. Serve with vanilla ice cream.
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cayenne
1 tablespoon cocoa powder
½ cup (1 stick) unsalted butter
¾ cup sugar
1 teaspoon vanilla extract
1 egg
2 cups milk chocolate chips
In a separate bowl, mix together the cocoa powder and cayenne and set aside. Cream together the butter and sugar. Add in the egg and vanilla extract. Combine wet ingredients with flour, baking soda, salt, and cocoa powder cayenne mixture. Mix together and add the chocolate chips.
Scoop cookie dough onto greased cookie sheet and Bake at 375 degrees Fahrenheit for 10-15 minutes. This recipe makes about 2 dozen cookies.
Courtesy of a man called Biscuits.
1 pound raw peanuts with shells
1 package (3 ounces) crawfish, shrimp, and crab boil in a bag
½ cup salt
¼ cup ground cayenne
¼ cup Cajun seasoning
1 lemon, halved
½ cup chopped jalapenos (optional: for higher heat level)
Wash the peanuts and soak in a stockpot with salt, placing a plate or lid over the nuts so they are fully submerged. Let the peanuts soak overnight.
Add more water, crawfish, shrimp, and crab boil in a bag, cayenne, Cajun seasoning, lemon, and chopped jalapenos if desired. Bring the water to a boil, and then simmer for 4-6 hours. Check the peanuts periodically to make sure they are fully covered in water. When peanuts are soft, remove from heat and enjoy.
2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 whole egg and 1 egg yolk
¼ cup sugar
¼ cup unsalted butter (½ of a stick)
5 tablespoons milk
Oil for frying
Confectioner's sugar for dusting
Combine the flour, baking powder, and salt. Mix in the egg, egg yolk, and butter. Add in the milk one tablespoon at a time until the mixture forms a stiff dough. Knead the dough for five minutes, and cover it in plastic wrap. Let it rest (outside of the fridge) for about thirty minutes. Separate the dough into four sections. Roll each section of dough on a floured surface so that it's thin, but not see-through. Cut dough into 2x4 inch rectangles, making two long slits in the center.
In a deep pot or skillet, heat oil for frying until it is 350 degrees Fahrenheit. Drop in each cookie, and fry until golden brown on each side (1 minute). Remove from oil, and dust with powdered sugar.
CAKE
2 ½ cups all-purpose flour
2 cups sugar
3 eggs
1 ⅓ cups vegetable oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup golden raisins
1 cup pecans, chopped
2 cups carrots, grated
1 cup shredded coconut
½ cup bourbon (optional)
FROSTING
1 (8 ounce) packages cream cheese
½ cup unsalted butter (1 stick)
2 ½ cups confectioner's sugar
1 teaspoon vanilla extract
Maraschino cherries for the top
In a large mixing bowl, combine flour, salt, and baking soda. Mix in sugar, oil, and eggs. Add the vanilla extract along with carrots, raisins, pecans, and shredded coconut. (If using bourbon, add this as well). Mix well and scoop batter into lined muffin tins.
Bake cupcakes at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick comes out clean. Let the cupcakes cool before frosting them. This recipe makes about 2 dozen cupcakes.
For the frosting, let the butter and cream cheese soften. Whip together the butter and cream cheese. Add the vanilla extract and confectioner's sugar. Whip until smooth. The icing should be about a medium consistency. Frost each cupcake, and top with a maraschino cherry.
1 cup sugar
1 cup brown sugar
½ cup whole milk
¼ teaspoon salt
¼ teaspoon vanilla extract
3 tablespoons butter
2 cups pecans
Cover two cookie sheets with parchment paper and set aside. In a large saucepan, combine the sugar, milk, and salt. Heat until the sugar dissolves and starts to bubble. Stir in the butter and pecans, and mix until the butter dissolves. Cook until the mixture begins to thicken, and stir continuously. Remove from heat, and quickly drop the candy by the spoonful onto the parchment paper, and let them cool for 2 or more hours.
CHOCOLATE CHIP COOKIE LAYER
½ cup butter (1 stick)
1 cup brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups milk chocolate chips
BROWNIE LAYER
1 cup sugar
½ cup flour
⅓ cup cocoa powder
¼ cup butter
2 eggs
¼ teaspoon baking powder
⅛ teaspoon salt
¼ cup milk
For the cookie layer, cream together the butter and sugar. Add the eggs and the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the batter, and mix until smooth. Stir in the chocolate chips.
For the brownie layer, cream together the butter and sugar. Add the eggs, and milk, and mix until smooth. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the batter, and mix until smooth.
Grease a 9x13 baking dish, and wet hands and press the cookie dough into the bottom. Pour brownie batter on top and spread evenly over the cookie dough. Bake at 350 degrees Fahrenheit for 40-45 minutes or until a toothpick comes out clean.
2 tablespoons sugar
½ cup unsalted butter (1 stick)
¼ teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Oil for frying
In a large saucepan, heat the water, butter, sugar, and salt until the butter and sugar has dissolved. Stir in the flour, and mix quickly until it forms a dough. Remove from heat, and transfer the dough to a large mixing bowl. Let the dough cool for at least five minutes, and then beat in the eggs one at a time.
In a deep pot or pan, heat oil for frying to 375 degrees Fahrenheit. Scoop the dough with a small spoon and drop into the oil. Fry each
zeppola
until golden brown on each side. Top the
zeppole
with powdered sugar, roll them in cinnamon sugar, or you can also cut them in half and fill the centers with whipped cream.
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A. Gardner is a native westerner exploring the sweet bites of the south. After years of working in the healthcare industry, she moved across the country with her husband and adventurous baby boy. She is a mystery and romance writer with a serious cupcake obsession and a love of storytelling that began at an early age. When she is not writing, she is either chasing after her son, out for a swim, trying out a new recipe, or painting her nails bright blue.
To learn more about A. Gardner, visit her online at:
http://www.gardnerbooks.blogspot.com
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Poppy Peters Mysteries
:
Southern Peach Pie and a Dead Guy
Chocolate Macaroons and a Dead Groom
Ice Cream Bombes and Stolen Thongs (short story in the "
Killer Beach Reads
" collection)
Bananas Foster and a Dead Mobster
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