by Darci Hannah
Wellington, spying Libby, was so excited he slipped from Kennedy’s grasp to welcome his furry friend. Kennedy chased after him as more people came up the walkway, spilling onto the lawn and milling around the outdoor tables and under the bright red umbrellas.
Where was Betty?
“Dear?” I took a deep breath and faced the bakery cases. “What do you think?”
Mom was behind the counter proudly wearing her red apron over a designer black blouse and black jeans. With the exception of her signature, age-defying bangs, her hair was swept off her face and tied into a thick ponytail. She smiled, batted her long eyelashes, and spun around. Wendy and Elizabeth giggled. “Now it’s your turn, girls.”
The moment Wendy and Elizabeth met my mother, they immediately recognized her. I honestly thought they were too young to know who Ellie Montague-Bakewell was, but the internet is a strange thing. I cringed to think that Mom might possibly have been made into a meme. I’d have to check. Like Kennedy, the girls had instantly fallen in love with Mom, and now regarded the Beacon Bakeshop as officially the coolest place in the county to work. As the girls put on their camera-ready smiles and twirled in their aprons, mimicking Mom, Dad burst through the kitchen door holding a tray loaded with donuts. He nearly crashed into the girls, but skillfully lifted the tray, avoiding disaster.
“Sorry,” he said. I heaved a sigh of relief. “Here you go, Linds, one last bit of pastry to fill out your beautiful cases.”
“Dad, these look amazing,” I uttered, stunned. The entire tray of donuts had been frosted in bright, beachy colors—cherry red, vibrant raspberry, delicate orchid pink, lemon yellow, blueberry blue, white vanilla, and decadent chocolate. Some were cake, some raised, but all were covered in decorative sprinkles. I’d never seen anything so eye-catchingly delicious before. “I thought we weren’t going to make donuts,” I reminded him. Dad slid the tray into the last vacant spot in the bakery case and wiped his hands on his apron.
“Well, dear, that would be a mistake. The donuts you made sounded truly delicious, they did, and I understand your hesitancy to make them again. But this is a bakery, and you need donuts. I snuck these beauties in after we made the apple and cherry Danish and the three coffee cakes.”
“But what if they bring bad luck?”
“Luck?” Dad shot me a disapproving look. “You’re a Bakewell, Lindsey. Haven’t I always told you that we Bakewells don’t count on luck? We work hard and forge our own destiny. Sure, there are bumps along the way, but they’re just bumps. Besides, your mother and I are now here. What can possibly go wrong?”
The moment Dad said this, the lighthouse door burst open and Wellington, Brinkley, and Ireland ran into the awaiting café. The models yapped excitedly. Rory appeared a beat later, chasing after them.
“Sorry,” he said, trying to get control of the three dogs. “I found Wellington running around by the light tower on his leash. I figured he got away from Kennedy. These two ambushed me in the living room.”
I was relieved to see Rory. I was afraid he might not show up at all, but had pushed that thought aside. After wrangling the dogs and putting them safely on the other side of the lighthouse door, I wrapped my arms around him and gave him a kiss. “I’m so glad you’re here.” I whispered.
“Me too,” he said, and smiled. After greeting Mom, Dad, and the girls, he asked, “Would anyone mind if I jumped behind the counter and helped Elizabeth with the coffee drinks? I know you’ve been training hard on the espresso machine,” he said to her. “But there’s quite a crowed out there. It’s always good to have reinforcements behind the line.”
“I’m good with it,” Elizabeth said, nodding. Like Mom, both girls had their long hair tied back in a ponytail.
I handed Rory an apron. “Looks like you’re in. I think you two are going to make a great team.”
“Without a doubt,” he said and high-fived both Elizabeth and Wendy as he walked behind the counter. For the first time all morning, the butterflies were settling.
“Hey,” I addressed him. “When you were outside, did you happen to see Betty?”
Rory, peering at me from over the espresso machine, shook his head.
“I hope she’s okay,” I said, and meant it. No one had seen much of Betty since the incident. The thought of Mike and Dylan’s duplicity had depressed her, but I prayed it hadn’t crushed her spirit. Beacon Harbor just wouldn’t be the same without Betty Vanhoosen.
“Two minutes to go,” Mom announced. “Everyone, to your stations.”
I took a deep breath and said a silent prayer. The moment I did, the faint smell of pipe smoke tickled my nose. As the familiar scent registered, the bakery lights flickered. I knew without a doubt it was the Captain. How odd that I should believe in ghosts. New York Lindsey would never have entertained the thought. That’s because New York Lindsey had never lived in a haunted lighthouse before. I smiled at the thought, knowing that the Captain was still in residence. And I believed he was letting me know that he was ready too.
Dad, staring at the lights that had gone momentarily haywire, cried, “What the heck?”
“It’s an old building, Dad. Nothing to worry about.”
Before Dad could reply, Wendy’s face flashed surprise as she pointed at the door. “Look,” she commanded.
I spun around in time to see the crowd outside parting like Moses commanding the Red Sea. But it wasn’t Moses at the helm. It was Betty Vanhoosen. Dressed in a blue-and-white-striped shirt, smart navy blazer, and red capri pants, she resembled the captain of a party boat ready to set sail as she marched along, greeting her friends. Kennedy stood before the door, waving her to the front. The moment Betty arrived, she knocked on the glass and smiled at me. That was my cue.
“Everybody ready?” I asked. I looked at the five remarkable people standing behind the counter: Elizabeth, Wendy, Mom, Dad, and Rory. The butterflies were completely gone, replaced by a welling of pride, gratitude, and happiness. “Here we go, Opening Day 2.0,” I said, and unlocked the door.
The bakery was soon filled with my new friends and plenty of kind strangers. Having Mom behind the counter was a smart move. If her smile could sell designer clothing and pricey perfume, it could do wonders with reasonably priced baked goods. People loved her, and Mom enjoyed the attention. Wendy worked seamlessly beside her, filling orders, chatting with customers, and having a ball doing so. Dad preferred to stay in the kitchen, where he readied the next group of trays to go into the bakery cases. Rory and Elizabeth, working on the other side of the cash register, combined their talents and worked the espresso machine as if they’d been doing it for years. Quiches, coffee cakes, and donuts appeared on plates as drink orders were called out by name and placed in the hand that had ordered it. When Betty received her latte, the crowd fell silent.
A flash of panic seized me as Betty stood there, staring at the frothy drink in her hand.
She took a tentative sip. Waiting the space of a few heartbeats, she shrugged and took another. “Delicious,” she finally declared, and flashed Rory a wink.
“I’ll have what she’s drinking,” exclaimed Sergeant Murdock, wiggling her finger at Rory.
“Make mine a double,” Kennedy added, squeezing between Murdock and Officer Cutie Pie. She placed her arms around their shoulders. Laughter bubbled through the room. I was laughing too. This was the moment I had dreamed of the night I had made that chancy internet purchase, and it had finally arrived.
The Beacon Bakeshop was open for business.
RECIPES FROM THE BEACON BAKESHOP
Feel like trying some delicious donuts at home? Here are
some tried-and-true recipes that will have your friends
and family raving!
Delicious Raised Donuts
Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts.
Hint: Make the dough the night before and let it rise in the fridge overnight.
Ingredients:
1 cup plus 2 tablespoons of whole milk, warmed to 10
5 degrees
¼ cup sugar
One package active dry yeast (2½ teaspoons)
10 tablespoons butter (1¼ sticks), melted
2 eggs, lightly beaten
4 cups all-purpose flour
¼ teaspoon salt
Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola)
Directions:
Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer.
Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together.
With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast.
Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours.
Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate.
Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements!
To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.
Easy Cake Donuts
Prep time: 30 minutes. Cook time: 3 minutes per batch. Makes 16 classic cake donuts.
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon freshly grated nutmeg (optional)
2 large eggs, room temperature
¾ cup sugar
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted and cooled
½ cup buttermilk (or whole milk), room temperature
Oil for frying
Directions:
In large bowl, mix flour, baking powder, salt, and nutmeg. Set aside.
In the bowl of an electric mixer using the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed add flour mixture, cooled butter, and buttermilk, alternating each one in turn until a nice soft dough forms. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes, or until dough is firm enough to handle.
Turn dough onto a floured work surface. Roll out to ¼-inch thickness and cut with a donut cutter or 3-inch biscuit cutter. Place donuts on lightly floured parchment paper and let rest 10 minutes.
Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements!
In a large, heavy pot, Dutch oven, or deep fryer, heat 2–3 inches of oil to 350 degrees. Use a thermometer! Place a few donuts at a time in hot oil and cook on each side until the donuts are a nice golden-brown color, about 1½ minutes per side. Immediately drain on paper towels. Cool slightly, then dip in your favorite donut glaze.
Donut Glazes
Decadent Chocolate
This is the perfect glaze for a homemade cake donut.
Ingredients:
1 stick unsalted butter
¼ cup whole milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
½ cup of semi-sweet chocolate chips
2 cups sifted powdered sugar
Directions:
Place butter, milk, corn syrup, and vanilla in a medium saucepan. Gently heat ingredients until melted. Remove from heat and add chocolate, stirring until melted. Add powdered sugar and whisk until smooth. Immediately dip cooled donuts into glaze, then place on a cooling rack. Let donuts rest 30 minutes until glaze is set, then enjoy!
Vanilla Glaze
If you like Krispy Kreme donuts, you’ll love this glaze. It’s the perfect complement to a freshly made raised donut.
Ingredients:
3 cups powdered sugar
1 teaspoon vanilla
4 tablespoons salted butter, melted
½ cup whole milk, room temperature
Directions:
Place powdered sugar in a medium mixing bowl, add the vanilla and melted butter. Slowly whisk in milk until glaze is smooth and the perfect texture. This glaze should be a bit runny. Dip warm donut in glaze and set on a cooling rack until glaze is set.
Hint: For brightly colored donuts, add less milk to the recipe above to make a thicker glaze, then experiment with your favorite food coloring. Add brightly colored sprinkles for that extra wow factor!
Hog Heaven Donut Glaze
This decadent glaze works on either type of donut and makes the perfect breakfast treat.
Ingredients:
¼ cup butter
½ cup brown sugar
3 tablespoons whole milk
1 tablespoon light corn syrup
2 teaspoons maple extract
2 cups powdered sugar
4 to 6 strips thick-cut bacon, cooked, drained, and chopped into 1/4-inch-thick bits
Directions:
In small saucepan, combine butter and brown sugar. Heat on medium heat. Slowly whisk in milk and continue to heat for five minutes, stirring often until butter is melted and sugar is dissolved. Remove from heat. Add corn syrup and maple extract. Whisk in the powdered sugar until smooth. Dip donuts in icing then place on cooling rack. Immediately sprinkle with bacon before glaze sets. Enjoy!
Traverse City Cherry Delight Donut Glaze
This glaze works best on raised donuts.
Ingredients:
4 tablespoons tart cherry juice
½ cup tart cherries, canned or frozen
2½ cups powdered sugar
Directions:
Place cherry juice and the tart cherries in a blender. Blend well. Add cherry mixture to the powdered sugar and stir. Add more tart cherry juice until desired thickness. Dip donut in glaze and place on a cooling rack until glaze is set.
Chicken Marsala
Prep time: 15 minutes. Cook time: 30 minutes. Makes 4 servings.
Ingredients:
3 tablespoons all-purpose flour
Salt
Freshly ground pepper
4 large (about 1½ pounds) boneless, skinless chicken breasts, pounded to ½-inch thick
4 tablespoons unsalted butter
3 cloves garlic, minced
1 (8 oz) package button mushrooms, sliced
2 tablespoons shallots, finely chopped
⅔ cup dry Marsala wine
⅔ cup chicken broth
⅔ cup heavy cream
2 tablespoons chopped fresh thyme
Directions:
In a large zip-lock bag, place flour, 1 teaspoon of salt, and ½ teaspoon of pepper. Add the chicken, seal the bag, and shake well, until chicken is evenly coated. Set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Place the flour-dusted chicken in the buttered pan and cook until chicken is golden brown on both sides, about 6 minutes. Transfer chicken to a plate and store in a 200-degree oven to keep warm.
Add the wine, broth, heavy cream, and thyme to the hot pan. Stir well, scraping any brown bits from the pan into the liquid. Bring to a boil, then reduce heat, allowing the sauce to simmer for 10 to 15 minutes. Sauce will thicken and become darker in color.
When sauce has thickened, add chicken and any remaining juices back to the pan. Reduce heat to low and simmer 2 to 3 more minutes until chicken is warmed through. Enjoy!
Hint: This dish is delicious on its own, but it becomes amazing when served with Decadent Garlic Mashed Potatoes!
Decadent Garlic Mashed Potatoes
Prep time: 10 minutes. Cook time: 20 minutes. Makes 10 servings.
Ingredients:
3 pounds russet potatoes
2 tablespoons kosher salt
1 stick butter
6 cloves garlic, crushed
1 cup half-and-half
1 cup grated Parmesan cheese
Directions:
Peel and dice potatoes. Put potato cubes in a large pot and cover with water. Add the kosher salt, cover pot, and bring to a rolling boil. Reduce heat while maintaining a boil to simmer. Cook potatoes until they are very tender, about 12 minutes.
