No Yeast Sandwich Bread #Recipe Peg Cochran/Margaret Loudon

 

 I love baking bread.  There's something magical about it--mixing flour, water, yeast and a few other ingredients and voilà, it turns into a loaf of bread when you bake it.  I don't always have time for yeast breads like this one so I was pleased when I found this recipe for sandwich bread that didn't require any yeast.  It was quick and easy to make and bakes in under an hour.  The recipe is from Recipe Tin Eats.

4 cups flour  

8 tsp baking powder  

3 tsp white sugar

1 1/2 tsp kosher salt  

2 1/4 cups milk, warmed  

¼ cup plain oil

 

Pre-heat oven to 430 degrees.  Line loaf pan with parchment paper allowing some to hang over the side for easy removal. 

Mix dry ingredients.

 

Make a well in the center of the dry ingredients and add milk and oil.  Batter will be thick.

 

 Pour into loaf pan and smooth out top.

 

 Bake 30 minutes.  Remove from oven and cover with foil.  Reduce oven temperature to 390 degrees and bake for a further 20 minutes.

 Remove from oven and cool in pan for five minutes.  Lift out and transfer to a cooling rack.

 

 Let cool completely before slicing.  

 

 

 

  

 

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . . 

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Blueberry Crumble Pie from Vicki Delany

 Ah, blueberries. The perfect dessert all on their own and the perfect ingredient for pie!  I might argue that blueberries are the best food of them all.  Feel free to challenge me if you like.

This pie is lovely, sort of a cross between a pie and a crumble. I made it when I was having a minor illness, but I had company coming and thought it would be easier for me than rolling out dough. Which it was. It would suit those who find making proper pie pastry daunting. The crumble crust is made right in the pie plate!

Blueberry Crumble Pie

Ingredients:

CRUST

2 cups (500 mL) flour
½ tsp (2 mL) salt
2 tbsp (30 mL) sugar
¾ cup (175 mL) canola oil
1 tbsp (15 mL) vanilla
2 tbsp (30 mL) milk

FILLING

2½ dry pints fresh blueberries, about 5 cups (1.25 L)
Freshly squeezed lemon juice from half a lemon
¼ cup (60 mL) sugar
1 tbsp (15 mL) flour
1 tbsp (15 mL) cornstarch

CRUMBLE TOPPING

½ cup (125 mL) flour
2 tbsp (30 mL) sugar
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) salt
2 tbsp (30 mL) cold butter
1 tsp (5 mL) vanilla

Directions:

Preheat oven to 350°F

To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough(dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

Raise oven temperature to 425°F

For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanilla and the ¼ cup (60 mL) of reserved pie-crust dough to the crumble, blending it in with your fingers. Mound crumble topping all over top of blueberries.

Bake on baking sheet for 15 minutes, then lower heat to 375°F for another 25 to 30 minutes or until pie is golden. Let cool for several hours before eating.

 

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: ‘Tis the Season to be Scary, a Year Round Christmas Mystery from Crooked Lane Books.

 

 

 

A Really Nice Grilled Cheese Sandwich by Lucy Burdette

 

LUCY BURDETTE: when I go to lunch with a friend or family member, my eyes are not drawn to fancy things on the menu. If there is a tuna melt, or a turkey Reuben, or a grilled cheese, I find these impossible to resist. While I was imagining a recipe for the blog today, I realized that I had the ingredients for a really good grilled cheese sandwich. You’ll see from the photograph, that I’m lucky to have a tomato from John’s garden, arugula and whole grain bread from the farmers market, and cheese from our local cheese shop. And butter, you must have butter!

Forthwith are the ingredients for one delicious grilled cheese. Of course you can multiply the quantities to serve more but I am deep into edits on a manuscript so I didn’t have time to spare to host or go to lunch.

Two slices good whole grain bread

One small ripe tomato

One handful fresh arugula

Some slices of sharp cheddar (my favorite is Prairie Breeze from the local cheese shop, which I buy by the pound. Made in Iowa.)

Wash and dry the arugula. Wash and slice the tomato. Slice the cheddar cheese.

In a small frying pan, melt a pat of butter. Lay one of the slices of bread in the melted butter, and layer this with tomato, cheese, and arugula, in that order. Add the second slice of bread on top.

Cook at medium heat until you can see the cheese beginning to ooze out of the sides of the sandwich. Carefully flip, adding a little more butter if it looks necessary. The top slice of bread should be nicely brown. Cook a few more minutes until everything is melted together. Remove to a plate and cut in half.

Enjoy!

Here’s my recipe for a turkey reuben 

And here’s my tuna melt 

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores now!

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

@AUTHOR DARCI HANNAH, CORN SALAD, RECIPE

DARCI HANNAH: It’s mid-September, and our farmer’s markets here in Michigan are full of delicious sweet corn. Sweet corn is such a treat, and the perfect accompaniment to any cookout. I’ve always been a bit of a corn-on-the-cob purest. Whether the corn is steamed, boiled, or roasted on the grill, I believed that on-the-cob, slathered with butter and sprinkled with salt, was the only way to eat fresh sweet corn. This tradition stems from my childhood. Every September we’d go to my Aunt Joy’s farm in Wisconsin for the annual Corn Roast. They grew so much corn on their farm and celebrated this wonderful crop during harvest. Truly, the annual Corn Roast, a place where relatives and friends gathered, was the highlight of late summer.

 It’s been years since those glorious days of the family Corn Roast celebration. And while I still love a great ear of corn-on-the-cob, I have begun to branch out. This is mainly because some people in the family just don’t like getting corn stuck in their teeth, which is always the case with “on the cob” corn. I’ve begun making a corn salad, and I do have to admit that it just might be a tad bit better than the old way of serving corn. At least it doesn’t get stuck in your teeth, and that’s something!

Darci’s Delicious Corn Salad

Prep time: 25 minutes. Serves 6-8

Ingredients:

6 ears of fresh sweet corn, shucked

2 tablespoons olive oil

3 cloves of garlic, minced. 

1 red pepper, diced 

1 ½ large avocados, peeled, pitted, and diced

½ cup red onion, diced

For the dressing:

1 tablespoon honey

1 tablespoon fresh lime juice

½ teaspoon chili powder

¼ teaspoon ground cumin

½ teaspoon Kosher salt

½ cup mayonnaise

Directions: 

Cut the kernels from the corn cobs. In a large skillet, heat the oil over medium heat, then add the corn. Cook on medium-high heat for 10-15 minutes until the corn is lightly charred. Add the garlic and cook until fragrant, about 1 minute. 

Once corn is cooked, add to a large bowl. Add the cubed red pepper, avocados, and red onion. 

To make the dressing:

In a small bowl whisk together the dressing ingredients until combined. Pour over the salad and gently toss until coated. Serve at room temperature or cover and chill until ready to serve. Enjoy!

You can print a copy of the recipe here!

What is your favorite way to serve and eat corn?

 Darci Hannah is the bestselling author of the Beacon Bakeshop Mystery Series, the Food & Spirits Mystery Series, the Very Cherry Mystery Series, and two works of historical fiction, The Exile of Sara Stevenson, and The Angel of Blythe Hall. Darci grew up in the Midwest and currently lives in a small town in Michigan with her husband and two dogs. Darci is a lifelong lover of the Great Lakes, a natural wonder that inspires many of her stories. Passionate about family, dogs, food, baking, history, books, lighthouses, laughter, good conversations, coffee, and the paranormal, Darci feels especially blessed to have found a way to combine her interests in the stories she writes. It brings her great joy to be able to share them with you. 

Connect with Darci at www.darcihannah.com

Instagram: @authordarcihannah

Facebook: @Author Darci Hannah

Murder at the Campfire Cookout

By Darci Hannah

Book #7 in the Beacon Bakeshop Mystery Series

 ORDER YOUR COPY TODAY!

When Lindsey Bakewell leaves behind her lighthouse bakeshop, her boyfriend, Rory, and her Newfoundland dog, Wellington, for a glamping trip with her mother in Michigan’s Upper Peninsula, the bears leave them alone—but a killer doesn’t. . .

Converting the old Beacon Point lighthouse into a bakery is as adventurous as Lindsey cares to get. Her mother, Ellie, a former 80s fashion model, likes her creature comforts even more—until she sees a business opportunity for her Beacon Harbor fashion boutique when she’s invited by the Mitten Kittens Glamping Club on a woodsy getaway.

Far from roughing it, the ladies will be warm and cozy in chic vintage campers. Ellie insists Lindsey come along to win the campfire cookout contest. Campfire cooking has come a long way from bacon and beans. Soon Lindsey is making pizza, berry cobbler, and gooey Carmelita camping bars.

But the festive spirit is soon dampened when a body is found in Ellie’s camper. It seems like an accidental death until everyone’s tires are slashed and it’s clear the glampsite has become a crime scene. With no cell service to call for help, it’s up to Lindsey to smoke out the killer around the campfire . . .

Because no one is out of the woods yet.

A Spirited Supper at Dundoon Castle

By Darci Hannah

Book #2 in the Food & Spirits Mystery Series

 

ORDER YOUR COPY TODAY!

When chef Bridget “Bunny” MacBride got a role on the reality show Food & Spirits, she thought “spirits” meant cocktails. Instead, she’s cooking up dinners meant to tempt the departed to appear. And to her surprise, she’s discovered abilities to connect with the beyond—and crack murder cases . . .

Now that Bunny’s entrées come with a side of the Other Side, it comes in handy to have a grandma who’s friendly with the elderly owners of a haunted Scottish castle. During Bunny’s childhood she heard all about Dundoon’s bloody history and the “ghostly piper” who roamed the grounds—and soon she’ll be visiting the ancient place with her ghost hunter and psychic co-stars. The annual bagpipe competition in the late piper’s honor will make for some good footage as well. 

After Bunny serves a feast fit for a 17th century king, including lamb chops with plenty of fresh herbs, she heads outdoors for the ghost hunt. But in the dark, dense fog, someone fatally plunges from the clifftop over the loch. The sound that follows is a mournful, otherworldly bagpipe . . . and once the body of another perished piper is retrieved, Bunny is determined to solve this Highlands homicide—and prevent a killer from getting off scot-free . . .

COMING FEBRUARY 23, 2027

A TOAST TO AGATHA CHRISTIE’S GHOST

By Darci Hannah

Book #3 in the Food & Spirits Mystery Series

ORDER YOUR COPY TODAY!

Chef Bunny MacBride has gotten roped into a ghost-hunting reality show called Food & Spirits, creating dishes to whet the appetites of apparitions. Along the way, she’s discovered she has some supernatural gifts of her own—and an eerie knack for solving murders…

The cast and crew are on Burgh Island, at a restored Art Deco hotel that boasts Agatha Christie as its most famous guest—and now its most famous ghost. They’re filming at a murder-mystery weekend, and Bunny expects it to be more kooky than spooky. But she’s excited to meet the renowned resident chef and delighted to run into her Granny Mac playing the role of Miss Marple. As a bonus, her romance with costar Brett continues to simmer.

The downside is dealing with arrogant guests like Buckley Thorne, who sends back her beetroot salad and demands whipped cream for her peach Melba. Then the show’s phony psychic, Giff, insists on playing Poirot, complete with an absurdly bad accent. When it turns out the victim role is assigned to Buckley Thorne, she feels a touch of satisfaction—until she realizes he’s doing too good a job of playing dead . . .

Shocked to learn Buckley’s true identity, Bunny has to change course once again from cook to crime-solver. She’d sensed an undercurrent of drama at the dead man’s table—and with help from the spirit of the world’s greatest mystery writer, she’s looking closely at the victim’s handsome son, much-younger wife, and elegant circle of friends to conjure up a solution . . .

Couscous Carrot Salad with Tahini Dressing from Leslie Budewitz

LESLIE BUDEWITZ:  So you bought a bag of pearl couscous to make the Shrimp with Couscous and Fried Capers I shared last month,  and now you’re wondering what to do with the rest of the couscous. No worries; I have plans for you and that bag! This recipe comes from the back of the bag – always some of the best – but I did modify it a bit, and filled in some of the gaps. 

This makes a great side salad, or served on a bed of greens and topped with a hard-boiled egg, the perfect lunch. Leftovers benefit from a drizzle of olive oil. I’ve also topped it with crumbled feta. Lots of crunch and flavor—what could be better?

A note on the spices: If you don’t have the spices on hand, or want a different flavor profile, substitute a Cajun or Creole mix, or a Syrian za’atar. Each has the zestiness of this blend, which gives the roasted chickpeas an extra pop. I’ve doubled the amount from the original; make your own call, based on your taste buds. 

I’ve learned to start with less lemon juice than a recipe calls for—here, the original wanted two tablespoons—and adjust if needed. One and a half was subtle; a little more would not be too much. 

Now what to do with the rest of the tahini? Never fear! Next month, I’ll bring you Mr. Right’s recipe for perfect hummus!

PS: I finally figured out how to embed a PDF of the recipe for easy printing. 

Scroll down to the 💕 for the link. 

Couscous Carrot Salad with Tahini Dressing

For the roasted chickpeas:

1-15 ounce can of chickpeas, aka garbanzo beans, drained and rinsed

1 tablespoon olive oil

1/2 teaspoon kosher salt 

1 teaspoon smoked paprika

1 teaspoon ground coriander

1/2 teaspoon cinnamon

For the salad base:

1 cup pearl couscous, plain or tri-color, dry 

½ teaspoon kosher salt

1 cup carrots, grated (about 2 medium carrots)

1/2 cup fresh parsley, chopped

1/4 cup red onion, diced

For the dressing:

1/4 cup tahini

1-12 tablespoons lemon juice

1 small garlic clove, minced

½ teaspoon kosher salt

1/4 cup cold water

Roast the chickpeas: 

Heat your oven to 425°F. Spread the chickpeas onto a small, rimmed baking sheet. Mix the salt and spices in a small bowl or jar. Pour the olive oil and salt and spice mixture on the chickpeas and use a spatula or turner to coat them evenly. Bake until lightly browned, about 10-12 minutes. Remove the pan from the oven and let cool.

Cook the couscous: 

In a small saucepan, bring 1-1/2 cups of water to a boil. Add the couscous and salt. Return to a boil, then reduce heat to a simmer. Cover and cook until the liquid is absorbed and the pasta is tender, about 15 minutes. 

Make the dressing:

In a small blender or food processor, or a bowl with a whisk, combine the tahini, lemon juice, garlic, and salt. Taste and adjust seasonings if necessary. Slowly drizzle in the water and mix until the dressing is smooth and creamy. 

Whirring blades make for fuzzy photos and yummy dressing! 

Assemble the salad:

In a medium sized serving bowl, combine the chickpeas, couscous, carrots, parsley, and red onion. Pour the dressing over the mixture and stir gently to combine. 

Serves 8. Goes great with almost any kind of meat, chicken, or fish -- or all by itself!

💕 Click here for a free printable PDF! 

At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .  

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills. 

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket. 

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf. 

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

ALL GOD'S SPARROWS AND OTHER STORIES: A STAGECOACH MARY FIELDS COLLECTION, now available in in paperback and ebook 

Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.  

“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024. Watch for Lavender Lies Bleeding, the 9th Spice Shop Mystery, on July 15, 2025.

A past president of Sisters in Crime and former national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine. 

Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.