Showing posts with label Apple Gingersnap Crunch. Show all posts
Showing posts with label Apple Gingersnap Crunch. Show all posts

Sunday, September 12, 2010

Welcome Hannah Reed, author of the new Queen Bee Mysteries!

Buzz Off is the first title in
Hannah Reed's new series.

To learn more  about the book,
click here or on the cover.


This is an exciting week for Hannah Reed. Berkley Prime Crime just published the debut title in her new Queen Bee mystery series. I had the pleasure of reading Buzz Off before publication and let me tell you, I loved everything about it -- the characters, the setting, the mystery, the writing, even the recipes. In sum, Buzz Off is one sweet read. If you pick it up, I know you'll think so, too. And now, please join me in welcoming our guest blogger for the day: Hannah Reed.  ~ Cleo Coyle





I absolutely love Mystery Lovers’ Kitchen and am thrilled to be back with one of my favorite recipes from Buzz Off, the first in the Queen Bee mystery series, which just came out. Since September is National Honey Month, I have two reasons to ‘bee’ celebrating.

In Buzz Off, Story Fischer has her hands full after residents of her small town accuse her bees of murder. Jeez! Give me a break. Can’t these people tell the difference between a gentle little honeybee and an ornery, aggressive yellow jacket? Bees are way too busy to make trouble. And after you read my book, you’ll like bees even if you didn’t when you started. I promise.


Isn’t this little girl cute? (Note: the boys hang out at the hive with only one thing on their minds.)

A bee pollinating a spring apple blossom is like honey on toast. They go together so well. Here’s a tasty dish, compliments of a spring bee’s successful pollination of the blossom and the colonies gracious gift of honey (with a little help from me). Enjoy!

~ Hannah



Apple Gingersnap Crunch


This is the best! It includes sugar and honey.


Ingredients:

1 cup gingersnap cookies, crumbled
½ cup sugar
½ cup flour
½ tsp salt
½ cup butter
4 apples, cut into chunks
½ cup honey
½ tsp cinnamon
¼ cup pecans, chopped


Directions:

Preheat over to 350° F. Mix cookie crumbs, ½ cup sugar, flour, and salt. Cut in butter until the mixture is crumbly but holds together when pressed. Spread half over the bottom of an 8 x 8-inch baking dish and pack down lightly.

Mix together apples, honey, and cinnamon. Spread in pan. Add pecans to remaining cookie mix and spread over top.

Bake 50–60 minutes or until fruit is tender and topping is well browned. Serve with frozen custard or ice cream.


This recipe is compliments
of Heidi Cox and can be found
in the newsletter section of Buzz Off



 
 





 
For more delicious recipes
or
to learn more about Hannah and her Queen Bee Mysteries, visit her
official web home at
www.QueenBeeMysteries.com