CHIEF BAKER PAUL YATES with a LEMON CHESS PIE!

As a reader of my Coffeehouse Mysteries, Paul found me on Facebook. I was intrigued to learn about his occupation. Because many of us on this blog write about (or enjoy reading about) professionals in the culinary field, I invited Paul to guest blog for us. I'm so happy he agreed! Please welcome, Paul Yates... ~ Cleo Coyle



Paul Yates

 As a professional baker, it is easy to let my job become just “a job”, and forget the enjoyment many derive from the products we bake. I work at Pineland Bakery, a family-owned bakery that has been serving the Waynesboro, GA community for over 30 years.

In the five years I have been here, I have been head cashier, sales manager, IT manager, marketing director, coffee brewer, and most recently, chief baker. Actually, most times I wear most of those caps at the same time!



Pineland Bakery, Waynesboro, GA



Paul's Bear Claws

I love good food, as my waistline can testify! My dear wife is a wonderful cook, who has had excellent cooking techniques handed down to her by her mother, and I myself was no stranger to the kitchen as I grew up. I was fortunate to be surrounded by family who could really, REALLY cook, and very little of it was actually GOOD for me!

Paul's Chocolate-Frosted Doughnuts



(Hungry yet?!)
Paul's Cheese Danish



As a child, I used to spend quite a bit of time with my great-grandmother, a dear lady we all called Granny Clyde. She was old, born in 1899, and she saw a lot of history before she died during her mid-nineties. I remember seeing pictures of her during the Roaring Twenties, and thinking how incredibly gorgeous she was.

She grew up in the mountains of North Carolina, and, despite her relation to certain feuding families, managed to attend college and become a teacher.

She was one of the first women in her area to teach poverty-stricken African-Americans how to read, so that they could vote. She was also a tremendously accomplished cook and baker, and I always enjoyed visiting her, especially since she fed us such great homemade food!



Paul's Apple Fritters



One of Granny Clyde's favorites was called “Lemon Chess Pie”. It was a baked custard pie, like an egg custard, but was much richer. It's actually insanely rich, but so wonderful, you don't care about the calories it contains! The recipe has seen a few changes over the years, but it has only gotten better with the tweaking.

One of the qualities that sets it apart from other pies is the "Melt-in-your-mouth" crust that forms on top of the pie as a result of the margarine and sugar in the filling. If only I could figure out how to recreate just this one element! I could cut the calories way down!


Ok, so enough with the chit-chat....here's that recipe!






Lemon Chess Pie

Ingredients:


1 ½ cup sugar
4 eggs
1 ½ Tbsp. Vinegar
½ cup margarine, melted
1 tsp. Lemon extract
¼ tsp. Salt
9 inch unbaked pie crust


Directions: Mix all ingredients. Pour into unbaked pie crust. Bake @ 325 F for 40-45 minutes.

On a final note, I would like to thank Cleo
for the opportunity to share
this recipe with the readers of this blog.

~ Paul Yates




Thank YOU, Paul, for sharing yourself,
your memories, and your fantastic recipe!
Blessings to you and your family. ~ Cleo

You can visit
Pineland Bakery online,
by clicking here.


You can also "Like"
Pineland Bakery on Facebook and
"follow" Pineland Bakery on Twitter.

To leave a comment or question for Paul,
click the "Comment" hot link below...

And the winner is . . .

Drum roll, please! The randomly generated winner of the spider salt and pepper shakers and the ceramic bowl is ~

booklover!

Please contact me at Krista at KristaDavis dot com
to arrange for shipping.

Congratulations to all our winners this week!

Apple Butter Spice Cake

Congratulations to all our winners this week!

Don't forget to check back for our next contest -- coming soon!


Today's prize is this adorable ceramic bowl and the oh-so-cute spider salt and pepper shakers. To enter, all you have to do is leave a comment on today's post. Be sure to check back to see if you are the lucky winner!




If you've been longing for the wonderful spices of fall, this is the cake for you. It's packed with those vibrant flavors. I kept it simple, though -- no layers and no extra fillings to make.



Friends complain to me that cakes are too complicated. Not this one. I've gussied it up a little bit for Halloween, but, honestly, I think I'd like it best with a dusting of powdered sugar on top.

For Halloween, though, I've made it with a cream cheese frosting and a chocolate spiderweb on top. I would make a lousy spider, because my web wasn't a work of art. In the end, though, I liked the drips because they made the cake a little bit more spooky. I intentionally placed the candy corn adornment in a off-kilter manner to play up the fun of Halloween.

Apple Butter Spice Cake

1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup flour

1/2 cup apple butter
1/4 cup milk

2 tablespoons butter
1 cup dark brown sugar
1 egg

Take the butter and egg out of fridge and bring to room temperature. Preheat oven to 350. Grease a 9-inch cake pan.

Combine the spices and flour in a bowl and mix well with a fork or mini-whisk.

Combine the apple butter and milk and blend with a fork or mini-whisk.

Cream the butter with the sugar. Beat in the egg.
Add half the apple butter mixture and beat. Add half the spice mixture and beat. Add remaining apple butter and flour and beat.

Pour into cake pan and bake 25-30 minutes or until a cake tester comes out clean.

Cream Cheese Frosting

1/2 bar (4 ounces) cream cheese
2 tablespoons butter (room temp works best)
1/2 cup powdered sugar

1 teaspoon vanilla

Beat together the cream cheese and butter, Add sugar and vanilla and beat until smooth. Spread on cool cake.

(Note: this makes enough to cover the cake but if you like a lot of frosting, you may want to double the recipe.)

Chocolate Spider Web

2 squares semi-sweet baking chocolate
2 tablespoons butter (optional)

Melt the chocolate and butter. (I use the microwave on half power.)

If you want a perfect spider web, omit or use very little butter. If you want a drippy spiderweb, use the butter. Either way, work fast because the chocolate hardens surprisingly fast. You can drizzle the chocolate, or, for more control, use a pastry bag.

Making A Spiderweb

Beginning in the center, make a small circle. Make four more circles, each one about an inch from the last. Starting in the middle, drag a cake tester or toothpick in a straight line through all the circles. Eight lines work best.

Happy Halloween!

Friday's Contest Winners Are...

Congratulations to the winners of my Trick or Treat Halloween Party prizes...

By random number generator, the winner of the flameless candle with spooky sounds is...

Susan e.

And the winner of the Ghostly Good Times book, filled with Halloween recipes and party ideas by the editors of Women's Day is...

Leni

If you didn't win today, don't despair.

You can comment to win Krista's Halloween prize giveaway on Saturday!

Happy Halloween Week!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

Chocolate Fudge Pumpkin Cookies with Easy Pumpkin Glaze from Cleo Coyle



Cleo Coyle, crazy for pumpkin
and author of the
Coffeehouse Mysteries

Today's recipe is worthy of a sleuth...

Why? Because although these decadently declicious chocolate cookies have the flavor and texture of fudge brownies, they are lower in fat than a typical cookie. An entire can of pureed pumpkin takes the place of shortening in the recipe, which means it also brings iron, dietary fiber, and vitamins A, C, and E to this Halloween party.

Here's how the recipe came about. A few weeks ago, I posted my recipe for Chocolate Hurricane Muffins. (Click here to get the recipe in a PDF format). These quick-and-easy muffins are made by adding mashed bananas (along with a few other ingredients) to a cake mix starter. The bananas add nice flavor while also cutting down on the amount of fat.


Although I do have a
pumpkin-colored cat named
(you guessed it) Punkin',
the feline star of this pic is
Mr. Fellows, my in-house editor.

One of my Coffeehouse Mystery readers (Sue) liked my muffins and dropped me an e-mail about another recipe that uses a chocolate cake mix starter: Weight Watcher Chocolate Pumpkin muffins.

To make these 2-ingredient muffins, you mix one box of chocolate cake mix with one 15-ounce can of pureed pumpkin. That’s it. The recipe sounded odd, but I gave it a try anyway. The muffins were a little heavy for me, and I thought it would work better in smaller bites so I adapted it into today's fudge brownie-like drop cookie.

And there you have it, the origin of today’s healthier Halloween recipe. With thanks to Sue and Weight Watchers for the inspiration: It's a treat that’s not a trick to make (as long as you have a can opener).

🎃  🎃🎃

To save this recipe in an easy 

PDF form that you can 

print or share, click here.

Click for PDF.

Cleo Coyle's
Chocolate Fudge Pumpkin Cookies
with Easy Pumpkin Glaze

Ingredients:

1 box (18.25 ounces) of Devil’s Food cake mix

1 can (15 ounces) pureed pumpkin (100% pumpkin and not pie filling)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (or equivalent of chopped chocolate)
Cleo’s Pumpkin Glaze (recipe below)

Step 1 – Make Batter: First pre-heat oven to 350º F. Lightly coat a baking sheet with non-stick spray or grease with oil or butter. (For best results, do not use parchment paper. The cookie batter needs to feel the full heat of the baking pan.) In a mixing bowl, combine entire box of cake mix with canned pumpkin and vanilla. Do not add any additional liquid. Gently stir, working the canned pumpkin into the cake mix until a blended, wet batter forms. (This may take a minute but trust me, it will work.) Finally, fold in the chocolate chips.

Step 2 – Drop and Bake: Drop batter by tablespoon onto the prepared baking sheet. Bake in a well pre-heated 350º F. oven for 12 to 15 minutes. Do not over-bake. Cookies should be a bit soft and gooey in the center. While warm, they will be very soft on the outside, as well. Allow them to cool on the pan a few minutes and then transfer carefully to a rack to finish cooling. (They will always be somewhat soft because these are gooey fudge brownie cookies, not hard and crunchy cookies.)

Step 3 - Decorate: Finish with a drizzle of Cleo’s Pumpkin Glaze (recipe below).

A NOTE ON STORING: Because pumpkin takes the place of shortening in these cookies, they are best eaten within a day or two. Store in refrigerator.

CLEO’S EASY
PUMPKIN GLAZE

Ingredients

2 tablespoons butter
4 tablespoons water
½ teaspoon pumpkin pie spice (*see note below to make your own)
1 teaspoon vanilla
Food coloring (orange OR red and yellow to make orange)
2 cups powdered sugar

Step 1 - In a medium saucepan, combine butter, water, pumpkin pie spice, vanilla, and food coloring. Heat slowly, stirring until butter melts. At no time should this mixture simmer or boil.

Step 2 - Add the powdered sugar and stir until it all completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more water.

Step 3 - While the glaze is still warm, use a fork to drizzle it over the cookies. As the glaze cools, it will harden. If the glaze hardens in the pan, simply return the pan to the stovetop and warm the glaze while whisking. If needed, add a bit more water to thin the glaze back to the right consistency for drizzling.

*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.

HAPPY
HALLOWEEN!

(a little early...)

   

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries





HOLIDAY GRIND:
A Coffeehouse Mystery
The national bestseller
in hardcover
is now on sale in
to paperback!

To get more of my recipes,
win free coffee, or learn
about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at: CoffeehouseMystery.com

Click to see the
Coffeehouse Mystery
Book Trailer

HOLIDAY GRIND

"Fun and Gripping" ~ The Huffington Post

"Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection...I challenge any reader to figure out whodunit before Coyle reveals all."
~ Mystery Scene magazine 

“Coyle's coffeehouse mysteries (Espresso Shot, etc.) are packed with believable characters and topped with serious coffee lore and holiday recipes. This one will keep your cup piping hot.” ~ Kirkus 

Today’s Contest Winner Is…

Shakyteach! Congratulations to our randomly generated winner of the day.

Please send an email to me (Elizabeth/Riley) with your mailing information for your prize…the Halloween Cookie Shapes No-Stick Pan!

My email is elizabethspanncraig (at) gmail.com.

Congratulations!

Halloween in a Hurry—Spooky, Yummy Ghosts

Check in below for a special prize for one lucky commenter!

There’s nothing like a lot of baking around Halloween to put fear in the heart of a busy mom. :)

Yes, there are Halloween parties, Halloween festivals, Halloween-themed events for Scouts…and a scary lack of time!

What’s a mom to do?

No bake Halloween cookies!

Nutter Butter Ghost Cookies

These cute ghosts will really make your little goblins smile. And with only three ingredients and hardly any prep time, you’ll be smiling right along with them.

You’ll need:

White chocolate (melted in the microwave or double boiler)**
Mini chocolate chips
Nutter Butter brand cookies
Parchment paper (to dry the cookies on)

Dip the Nutter Butter cookies into the melted white chocolate
Let cool a little, then put the chocolate chip eyes on
Dry on Parchment paper

**One 6 oz package of white chocolate will decorate about 18 cookies.

Boo!

And now for today’s prize! One lucky commenter will receive the Halloween Cookie Shapes Non Stick Pan.

For when you do have time to bake cookies! (Which, in my household, won’t be until after Halloween! :) )

A winner will be announced tonight at midnight. Happy Halloween!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

And the winner is....

Wednesday's winner of the cupcake Halloween
treats is...."Bookwoman"!!!

Congratulations and thanks to everyone who played!
Email me (Jenn) at jennmck(at) yahoo (dot) com
to collect your prize!!!

Coconut-berry granola goodness!

The dudes LOVE Halloween.
It is their favorite holiday -- and
yes, they love it even more than
Christmas. Why? Well, there's the
costume thing for one. The what-will-
I-be-this-year debate starts in early
August and goes on through September
when we finally committ to our
costume. Then there's the whole free
candy thing. Yeah, what's not to love?
Um, the dental bill comes to mind.

I try to help out by eating the odd Mounds
or Snickers out of their bags when they're
not looking, but truly, the only way to
really help and to save myself some hefty
dental bills is to offer a yummy alternative.

Coconut-berry granola:

Ingredients
8 cups quick-cooking oats
1 cup oat bran
1 cup unsweetened flaked coconut
3/4 cup chopped almonds
1/2 cup coconut milk
1/2 cup coconut oil
1 cup honey
1 teaspoon coconut extract
1 cup dried cranberries and blueberries

(mixed together) or raisins work
equally as well

Directions
Preheat the oven to 350 degrees. In a large bowl, stir together the oats, oat bran, coconut and almonds. Spread on a large cookie sheet in an even layer (2 cookie sheets may be necessary). Bake for 8 minutes until lightly toasted. Allow to cool for a few minutes then put it back in the large bowl. While the oats are toasting, combine the coconut milk, coconut oil and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the coconut extract. Pour the syrup over the granola in the bowl and stir until fully coated. Spread evenly on the cookie sheet again and bake for another 10-12 minutes. Cool on the cookie sheet then mix in the dried cranberries and blueberries. Store in an airtight container at room temperature. Yum!!!

And now for today's prize...

A cute Halloween cupcake bag,
skull cupcake liners, Halloween
cupcake toppers that are
also bookmarks (appropriate,
yes?) in the shapes of ghosts,
witches, etc, and Halloween
Quins (flat sprinkles) in the
shapes of pumpkins and bats.

Just leave a comment to win
today's prize! The winner will
be announced at the end of the
day! Good luck and a treat

filled Halloween!

Jenn McKinlay

Tuesday's Winner!

The winner of Tuesday's Halloween Event contest is...

Jo

(jump up thrice)

Email me:

JulieHyzy (at) gmail (dot) com

with your snail mail so I can send you your prize!

Congratulations and everyone else - Keep entering this week for your chance to win!

Just like Avery, I use a random number generator to decide winners.

Bloody Shirley

Today's Halloween Prize is this adorable wall ornament. I think it would be perfect with fall flowers, or ivy tucked inside. Or with candy for guests to share. I saw it in the store and knew I wanted to offer this as my prize this week. Just leave a comment (be sure to include an email address so I can contact you if you win) and you're entered in today's contest.

(Even though this is Halloween, my youngest daughter's arm is not included *grin*)

Good luck!

Here's a recipe that's been part of our family since the kids were really little. Back when my parents were still alive the girls would love to go to Nana and Papa's house. Not only did my mom and dad sit on the floor and play with them, they made sure to always have the kids' favorite treats available.

So, in honor of Halloween Week here, what's better than to share my girls' all-time favorite? Here goes:

Bloody Shirley

You know this by its common name, Shirley Temple, also sometimes called a Kiddie Cocktail. In honor of Halloween, I'm hereby changing its name to Bloody Shirley. Always a hit with youngsters, it's a perfect beverage to serve at your little ones' Halloween Haunt.

Per serving:

2 ounces grenadine

1 can ginger ale

2 maraschino cherries

cherry juice as desired

Using a shot glass or any other method of measurement, pour two ounces of heavy grenadine into a glass. We're using a clear one here for picture purposes.

Pour some of the ginger ale into the shot glass to get the last drips of grenadine out and pour that, and the rest of the can into the glass. You don't want to miss using any of that wonderful grenadine!

Here's the secret that makes these Shirleys so addictive: Pour a little (about an ounce) of the maraschino cherry juice into glass. Notice the whopper size of our jar of cherries. We go through them pretty quickly here.

Pour into a pretty glass. Spear two or more cherries (our girls always wanted more) and garnish glass. Serve.

My husband took on the Kiddie Cocktail responsibilities from my folks, and over the years our house became known for them. My husband still makes them for our girls when they're home. Yep, even my 24 year old still asks for them. It's a family tradition and a fun treat.

Serve them at your next bash. You can garnish the glasses with gummy worms, or plastic spider rings around the stems. Just remember this drink's Halloween name: Bloody Shirley!

Have fun!

Julie

The Winner of Monday's Contest

The winner of Monday's Halloween Event contest is...

Kathleen!!!

Email me (Avery) at avery (at) averyaames (dot) com

with your snail mail so I can send you your prize!

Congratulations and thanks to all for your snappy comments!

** Just so you know, I use a random number generator to figure out a winner! I think we all do.

Trick or Treat! Say Cheese!!

Don't have a Halloween Meltdown...have a Halloween "Melt"!!!!

This week, all week, we're offering fun Halloween recipes and stories.

And prizes.

Leave a comment each day, and you could win one of the unique gifts.

Today's gift:

Haunted house luminaries

from Williams Sonoma.

What do you give those little monsters before Trick or Treat? You know they want candy so badly they're salivating, but you want them to eat a meal. How about grilled cheese? But not just any grilled cheese. A mini-gourmet sandwich that looks fun to eat and takes incredible.

I purchased some Halloween cookie cutters at Williams Sonoma and thought what fun it would be to make grilled cheese sandwiches that looked like pumpkins or skeletons. However, when I was cutting the bread with the cookie cutters, I wasn't so sure I had a good idea, after all. The inside of the cookie had a press, and when I pressed on the bread, I didn't really see the pumpkin face impression or the skeleton's eyes. They looked too plain, and it wasn't like I was going to decorate with orange sprinkles to doll them up the way I would a cookie. But I decided, what the heck? I was already this far with my experiment, so I proceeded.

Well, when I grilled the bread, the impression came to life, as it were. Not super scary, but good enough. This is a fun meal for the kids to prepare. Something to take their minds off hitting the streets and marauding around the neighborhood.

What made these grilled cheese really tasty was the cream cheese added to the other three cheeses. That's right, four cheeses in this recipe. The cream cheese melts beautifully and has a slight tartness that enhances the flavor of the other cheeses.

FOUR-CHEESE GRILLED CHEESE

Ingredients:

(per sandwich)

2 slices bread

1 tablespoon butter

2 tablespoons Monterey Jack cheese, sliced

2 tablespoons Gruyere cheese, shredded

1 tablespoon Parmesan cheese, shredded

2 tablespoons cream cheese

¼ teaspoon garlic powder

¼ teaspoon parsley flakes

Directions:

Heat a saute pan or griddle. Butter one side of each piece of bread. Lay one piece, butter side down, on the hot pan. Top with Monterey Jack slices. Cook three to four minutes until golden brown.

Meanwhile, on the other piece of bread, spread cream cheese. Sprinkle with herbs. Place that slice of bread on the hot pan, butter side down. Top with shredded cheeses.

Take Monterey Jack half of sandwich and place cheese side down on the shredded cheeses half. Cook three to four minutes until golden brown.

Turn off heat and cover the sandwich. Let it stand on the heat for another three to four minutes to insure that the cheese melts.

Remove with a spatula and serve.

By the way, this makes an elegant "adult" grilled cheese as well.

Enjoy!

* * *

If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.

Welcome Guest Blogger Kathleen Ernst!

I’m grateful to Riley and friends for allowing me to be a guest here. And I’m grateful to readers! I love my work, and I’d be nowhere without you. Leave a comment here, and your name will go into a daily drawing for one free book. The winner can choose any of my sixteen titles. Old World Murder, one of my American Girl mysteries, a Civil War novel—the choice will be yours!

Eating Ethnic

by Kathleen Ernst

I grew up in the sixties, in the suburbs of Baltimore. It was a time of gelatin salads and tuna casseroles. On my mom’s side the family had lived on the Jersey shore for a long time, and they did crab cakes really well. My father’s parents were both born in Switzerland, but other than having fondue every once in a while, I don’t recall eating anything particularly Swiss. Our food traditions were pretty mainstream.

So moving to Wisconsin, and going to work at an historic site that celebrated the state’s rich and diverse European heritage, was a revelation. Old World Wisconsin’s relocated and restored farms and village buildings include fourteen working kitchens, 1845-1915. The site represents Irish, Welsh, Yankee, African-American, Bohemian, German, Polish, Norwegian, Danish, and Finnish immigrants. (The color photo shows two interpreters working in an 1845 Norwegian cabin.)

I was fresh out of college, and could talk at length about learning styles and theories of museum education. I didn’t know a thing about cooking on a woodstove, or historic cooking or baking. Fortunately, a lot of wonderful women helped me learn what I needed to know. I spent two years an interpreter, working every day in one of the restored homes or farms. Then I moved behind the scenes. Among other things, I coordinated the historic foodways program.

There are lots of ways to research and study people who lived in earlier times, but recreating their food traditions is surely one of the most rewarding. I never forgot the thrill of thinking, I’m tasting what they tasted. Using heirloom produce and period techniques and recipes passed from mother to daughter—perhaps even brought to the Midwest in an immigrant trunk—never got old.

I’ve moved on, but the things I learned at the historic site shaped what I do in my own kitchen. The same thing is true of Chloe Ellefson, the protagonist in my new mystery, Old World Murder. The book is set at Old World Wisconsin, and as the series progresses, Chloe will have the opportunity to explore the food traditions from a variety of ethnic groups.

So, what are your favorite ethnic treats? Who introduced them to you?

I had a hard time choosing a single recipe to share here today, but finally settled on this German coffeecake. At Old World it’s often made at the 1875 Schottler farm. (The sepia-toned photo is me in the Schottler kitchen back in 1982, cutting up rhubarb for kuchen.) The Schottlers’ granddaughter recalled enjoying the treat with her grandparents.

Kuchen

2/3 c. sugar

2. eggs, beaten

1 t. salt

1 c. shortening (originally lard)

¼ t. nutmeg

2 oz. yeast, dissolved in ¼ c. warm water

1 c. milk

3-4 c. unbleached flour

fruit—whatever is ripe—cinnamon, and sugar

Put yeast and water and 1 c. flour in mixing bowl. Let sponge set for about 1 hour. Add sugar, salt, nutmeg, shortening, and egg. Add remaining flour and knead. Let rise until almost doubled, 60-90 ninety minutes. Grease a round cake pan or cast iron skillet. Punch down dough, and form dough into pan. Top with sliced fruit, and/or cinnamon and sugar. Bake at 350 degrees until golden brown, about 35-45 minutes. Enjoy!

Kathleen Ernst is celebrating the publication of her first adult mystery, Old World Murder (Midnight Ink). She has also written eight mysteries for young readers. Several have been finalists for Edgar or Agatha awards. For more information see her website, http://www.kathleenernst.com, or her blog, http://sitesandstories.wordpress.com.