by Sandi Scott
“What’s this about a virus?” Ashley asked.
“It started with Cocoa,” Mr. Musgraves said. “She got into a box full of gingersnap cookies laying out on a table in the house and ate every last one of them. I called Dennis, who has been my vet for years and years, to take a look at her. Every time she pulls one of these escapades I just about have a heart attack, and this time she wasn’t looking too good. So I got Dennis to come out with me. He checked her over and said that while the gingersnap cookies had indeed done a bit of a number on her insides, she also seemed to be a little bit sick with a bug on top of that. We tried to keep her away from the other horses, but that didn’t last too long. She got out of her stall. Soon enough, most of the other horses that stay up around the barn were coming down with something too. It’s been a bit stressful for Mr. Longley and his assistant, is all I can say. Fortunately, we haven’t lost any of them.”
AFTER THEIR TOUR, PATTY and Ashley took over the kitchen over Mr. Musgraves’s protests. “You don’t need to cook anything tonight,” he exclaimed. “I got it all covered. We haven’t used up the last of the steaks yet!”
However, the rest of the staff was very appreciative of the change in diet that the two cooks offered them. To use up the last of the steak, Patty made a warm steak salad au poivre style, with blue cheese and cherry tomatoes to liven the dressing. Besides helping Patty, Ashley made a huge batch of “cowboy cookies” with lots of pecans, coconut, and chocolate chips—an oatmeal raisin cookie for people who hate raisins.
The ranch staff were joined by the two vets, the groom Leo, and the bride, Vivian Marsh. Viv was a redhead of about Ashley’s height with green eyes and a happy smile wearing a black heavy-metal band t-shirt and cowboy boots. She was vivacious and charming, and seemed to bring light and laughter with her into the room. She worked as a radio show producer and D.J. in L.A., clearly not a job that she needed, but one that she also clearly loved. She had a thousand and one stories about heavy-metal bands who had come through the station.
Ashley couldn’t be sure, but there almost seemed to be some kind of rivalry between Viv and Sabrina—although the rivalry seemed to be stronger on Sabrina’s part than Vivian’s. Whenever Viv talked, it seemed like Sabrina needed to try to top her somehow. Leo, once again, played the part of a peacemaker, defusing several tense moments in which Viv was clearly biting her tongue not to respond to Sabrina’s comments.
Strangely, Dennis seemed much quieter and less self-assured than he had been out in the barn. Maybe he’s not mean, exactly, Ashley pondered. Maybe he’s just really, really awkward.
In fact, he looked ashen, and his forehead was dotted with sweat. His shoulders were slumped and his arms limp and motionless at his side, as if he’d lost all hope.
I wonder if he’s at his wit’s end trying to find out what’s going on with the horses. I hope they’re okay. It would be terrible if something happened near the wedding.
That night, she called Ryan. Almost as soon as she got back from this catering trip, they were going to take a fairly big step together...going on their first cruise. Ashley was slightly nervous about the idea. Nine days of nothing but Ryan sounded great, but what if it didn’t work out? What if friendship was all they were destined for?
It seemed safer not to find out.
But Ashley knew that it wasn’t fair to keep Ryan at arm’s length forever, despite the bad experiences in dating that she’d had in the past. Ryan wasn’t anything like her ex, Serge. He was a million times better than Serge.
The tickets had been purchased. They would get on a cruise ship in Galveston in five days and spend nine days in the Caribbean and Mexico. She had already arranged for doggy day care for Dizzy. It was a done deal.
She chatted pleasantly with Ryan for a while, telling him about the floatplane and the ranch and Cocoa and Bebe and the deer, even about the fight between the two vets and the possible horse virus.
But Ryan, of course, could see right through her.
Before hanging up for the night, he said, “Remember, I’ll still love you, even if you’re nervous on the cruise and you act like a complete dork. If it takes forever to get over your ex, I don’t care. I’m patient.”
She couldn’t help smiling. “You know me too well.”
“I know your favorite detective, your favorite video game, and your favorite dog,” he said. “Dash misses Dizzy. Just so you know.”
Dash was Ryan’s new puppy, an adorable rescue pup who had been found and rescued by Dizzy during one of her many misadventures.
“Tell Dash that Dizzy misses him, too.” Ashley paused. “And remember, I know your favorite type of cookie.”
It was cowboy cookies, the same recipe she’d made earlier that day. I miss Ryan, she realized with a pang.
“You also know my favorite person,” he said. “Keep her safe, I love you, and goodnight.”
To keep reading Crouquembouche Murder, find in the Summer Snoops Box set at https://www.summersnoops.com/
RECIPES
SUPER SIMPLE CHOCOLATE HAZELNUT SOUFFLÉ
This one only requires three ingredients, and one of those isn't in the dish!
1 T butter, softened
4 eggs, separated
1 c chocolate-hazelnut spread
Brush the inside of four 6-ounce ramekins with the softened butter. Set aside.
Whisk the egg yolks with the chocolate spread.
In a separate bowl, beat the egg whites to stiff peaks.
Whisk one-third of the beaten egg whites into the chocolate mixture to lighten it. Gently fold the rest of the whites into the chocolate until it is just incorporated.
Pour the mixture into the prepared ramekins. Bake at 375 degrees for 20 minutes.
Top the soufflés with whipped cream, nuts, or berries. Serve (and enjoy) immediately.
GNOCCHI CASSEROLE
1 onion, chopped
1 T butter
8 oz. cooked chicken, diced
½ t fresh rosemary, chopped
½ c low-sodium chicken broth
¾ c water
17.5-oz pkg potato gnocchi
1 c frozen peas
¼ t each salt, pepper
¼ c heavy cream
1 c mozzarella cheese
Saute the onion in the butter until it is soft. Add the chicken and rosemary and cook until the chicken is lightly browned.
Add the broth and water and bring everything to a simmer. Add the gnocchi and cook, covered, for about 5 minutes.
Add the peas, salt, pepper, and cream. Top with the mozzarella cheese and broil the dish for about 3 minutes.
TEA CAKES
1 ½ C SUGAR
1 c butter, room temperature
2 eggs
2 ¾ c flour
1 t baking soda
2 t cream of tartar
½ t salt
Cream the butter and sugar until light-colored. Add the eggs and beat to combine.
Whisk the dry ingredients together. Add the mixture to the egg mixture and mix well.
Shape the dough into small balls. Arrange them on a parchment-lined cookie sheet. Press the balls flat with the bottom of a glass.
Bake at 350 degrees for 10 minutes.
PUMPKIN PARMESAN CHICKEN
4 MEDIUM BONELESS CHICKEN breasts (about 1 ½ pounds)
¾ c pumpkin puree (NOT pumpkin pie filling)
1 ¼ c shredded Parmesan cheese, divided
2 T mayonnaise
1 t garlic powder
1 t onion powder
1 t fresh parsley
1 t kosher salt
pepper to taste
Preheat the oven to 375 degrees. Spray a medium casserole dish with non-stick cooking spray.
Place the chicken in the baking dish.
In a medium bowl, stir together the pumpkin, ¾ c Parmesan, mayonnaise, garlic, onion powder, parsley, salt, and pepper.
Divide the mixture evenly and spread it over the chicken, patting it to cover the tops thoroughly.
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Bake 30 minutes uncovered. Sprinkle the remaining cheese on top and bake 15 minutes longer, or until the chicken is completely cooked and the cheese is melted.
PUP CAKES
DIZZY AND DASH GIVE these two paws up!
1 egg
¼ c peanut butter
¼ c cooking oil
1 t vanilla extract
1/3 c honey (optional)
1 c shredded carrots
1 c whole wheat or all-purpose flour
1 t baking soda
Preheat oven to 350 degrees. Grease a 6-cup ring mold or tube pan.
Combine the egg, peanut butter, oil, vanilla, and honey. Blend it well.
Stir in the carrots and mix thoroughly.
Whisk the flour and baking soda together. Stir into the wet mixture.
Spoon the batter into the prepared pan. Bake for 40 minutes. Allow the “cake” to cool in the pan for 10 minutes before turning it out onto a wire rack.
You can also bake these in muffin tins; reduce the baking time by one-third to one-half, depending on the depth of your tins.
BASIC YELLOW CAKE
2 ½ c flour
2 ½ t baking powder
¼ t salt
1 1/3 c sugar
¾ c butter, softened
1 ½ t vanilla extract (Almond is really good, too.)
3 eggs
1 ¼ c milk
Preheat oven to 350 degrees. Spray 13”x9” cake pan with baking spray and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, and the vanilla, and beat until smooth and light yellow.
Whisk the flour, baking powder, and salt. Add one-third to the egg mixture, and mix to combine. Next, add half of the milk and combine well.. Add the second third of the dry ingredients, mix; add the rest of the milk and combine. Mix in the last of the dry ingredients.
Pour the batter into the prepared pan. Bake 30 to 35 minutes, or until an inserted toothpick (or cake tester) comes out clean.
SEVEN-MINUTE FROSTING
1 ½ C SUGAR
1/3 c cold water
2 lg egg whites
2 t light corn syrup OR ¼ t cream of tartar
pinch of salt
1 t vanilla extract (or flavor of your choice)
Combine all but the extract and beat at low for 30 seconds. Place the bowl over boiling water in a double-boiler.
Beat at high speed while cooking for 7 minutes. Remove from the heat.
Add the extract and beat 2 more minutes.
IN THE BOOK, FAY LYNN spread blueberry jam over the cake first. (Warm it slightly to make it easier to spread.) Then she tops it with this frosting.
ZIETTA'S BISCOTTI
4 LG EGGS
1 c sugar
zest of 1 orange
1 t orange juice
2 T cooking oil
1 t almond extract
½ t vanilla extract
3 1/3 c flour
2 t baking powder
1 c chopped almonds (or your favorite nut)
Cream the eggs and sugar until they are foamy. Add the zest, juice, oil, vanilla, and almond extract; beat until blended.
Whisk the flour and baking powder together. Add the dry ingredients to the egg mixture and mix until just combined.
Fold in the nuts by hand. Spray your hands with cooking spray and shape the dough into two 5”x8” logs. Wrap the dough in plastic wrap and freeze for about 30 minutes, or until firm.
Preheat the oven to 325 degrees. Spray a baking sheet.
Place the dough logs onto the baking sheet. Bake until firm – about 25 minutes. Cool 5 minutes on the baking sheet, then transfer to a wire rack. Allow to cool completely – about 15 minutes.
Using a serrated knife, slice each log into 1/2” slices. Place the slices cut-side down on the baking sheet and return them to the oven for 15 minutes. Turn the slices over and bake another 15 minutes.
Cool on wire racks.
CARDAMOM CRESCENTS
2 ½ c flour
¾ t ground cardamom
½ t ground cinnamon
½ t kosher salt
1 ½ c powdered sugar, divided
1 c chopped pecans (or your favorite nuts)
1 c butter, room temperature (2 sticks)
1 T vanilla extract
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Whisk the flour, cardamom, cinnamon, and salt together.
Pulse ½ c powdered sugar and the nuts in the food processor until a coarse meal forms.
Cream the butter and vanilla. Add the nut mixture and beat to combine. Add the dry ingredients and mix well. Knead to form a dough ball.
Roll 1 tablespoon of dough into a 1 1/2” log. Bend it to make a curve, pinching the ends to taper them. Continue with the remaining dough, placing them about 1” apart on the baking sheets.
Bake 12 to 15 minutes, rotating the sheets between oven racks halfway through. Sift the remaining powdered sugar into a bowl and roll the warm cookies in it.
All books by Sandi Scott
Seagrass Sweets Cozy Mystery Series
Crêpe Murder —The Prequel
Cream Puff Murder
Tarte Tatin Murder
Madeleine Murder
Praline Murder
Soufflé Murder
Crouquembouche Murder (Coming Soon)
Pet Portraits Cozy Mystery Series
Murder at the Art Gallery
Murder on the Great Lake
Murder on the Movie Set
Murder at the Cabaret
Murder at the Car Show
Murder at the Makeover
Murder at the Pool Party (coming soon!)
Visit www.SandiScottBooks.com for the latest from Sandi.
