By the time I pulled the muffins out of the oven, I realized what I had to do.
Wearing the turquoise-embroidered coral cotton dress Mom had bought me topped with the turquoise scarf from Tavish, a basket of iced carrot-cake muffins in my hand, I quietly pushed open the door of Tavish’s hospital room an hour later, not wanting to wake him.
No worries there. Jim, Sharon, Brady, and Char were clustered around Tavish’s bed, laughing and joking.
“Welcome to the took-a-bullet club, brother,” Brady teased. “Now next time you write about your hero getting shot, it will be more authentic and have even greater verisimilitude.”
Char cast him an admiring look. “Listen to you with your big words.”
“My girlfriend’s a librarian,” Brady said. “I gotta step up my game to keep her interest.”
She planted a kiss on his cheek. “You’ll always have my interest, baby.” Then Char saw me. “Look who’s back bearing gifts.”
“Hey, Ted,” Brady said, sniffing the air, “whatcha got there?”
Tavish’s eyes locked on mine, a huge smile spreading across his face.
Char jumped up from her chair. “Never mind, Brady. That’s for the man in the hospital bed.” She picked up her purse. “Come on, guys, let’s get out of here and let these two have some time alone.”
My friends said their good-byes and headed to the door. Sharon lingered, fussing with Tavish’s blanket. “Take it easy, now,” she said, “and you make sure you do what the doctors say.” She bustled after the others, blowing me a kiss as she left.
“Alone at last,” Tavish said.
I set the muffins down on his bedside table and scooted the hospital chair closer to the bed so I could hold his hand. “How are you feeling?” I asked.
“Like I’ve been run over by a lorry.” He smiled wryly. “Luckily, it’s just a flesh wound,” he said, quoting Monty Python. Then his smile faded. He stroked my hand. “I’m so sorry for all this and for what Melanie put you through.”
I squeezed his hand. “And I’m sorry I jumped in to protect Gracie from a bullet yet didn’t do the same for you.”
“You had no idea Melanie would shoot me.” Tavish gave a dry laugh. “I had no idea she would shoot me. I’ve heard of employer-employee conflict, but that takes the cake.”
“Cake. That reminds me.” I inclined my head to his bedside table. “I brought you some carrot-cake muffins. I also made my dad’s favorite fruit-cocktail cake, and I thought you might enjoy a taste of home, so I baked a Victoria sponge cake too—both waiting for you at my house.”
Tavish eyed me with a bemused expression.
“I bake when I’m stressed or upset,” I explained.
“My sweet tooth thanks you,” he said. “I look forward to eating them all—although perhaps not all at once.” He lifted his hand to caress my cheek and flinched in pain.
“Careful. Do you want some water?”
Tavish shook his head and fastened his hazel eyes intently on mine. “Today was supposed to be our romantic getaway,” he said with regret. “Every time we try to be alone together, we’re thwarted at every turn.”
“Maybe the universe is trying to tell us something,” I said softly.
“Like what?”
I hesitated. “Maybe that we should just be friends.”
“What?”
“Just kidding.” I bent down and gave Tavish a kiss. A long kiss. A kiss full of promise. Then I sat back and regarded him thoughtfully. “You know that line from Sense and Sensibility we keep quoting? The one about seven years being insufficient to make some people acquainted with each other, while seven days are more than enough for others?”
“Yes …”
“Well, I realized that Marianne Dashwood is the one who said that line, and she said it about Willoughby in the early days of their budding romance—a romance that did not end well. Let’s be honest, Tavish,” I said gently. “We really don’t know each other all that well. Things have been moving so fast between us. Two weeks ago I hadn’t even met you. If you don’t mind, I’d like to slow things down a bit and spend more time getting to know you.”
Tavish eyed me speculatively. “As I recall, Colonel Brandon is your favorite Austen hero,” he said.
I nodded.
“And it was slow and steady Colonel Brandon who got the girl in the end, not the dashing impetuous Willoughby.”
“That’s right.” I smiled.
“Well then, Willoughby be damned,” Tavish said. “How do you like your pianoforte, Ms. St. John?”
“Actually, since I’m a Wisconsin girl, I’d prefer an accordion.” I winked at him. “We really love our polka music here.”
Recipes
Grandma’s Norwegian Fattigman Bakkels
Pronounced “futtymon buckles.” Fattigman means “poor man.” Traditionally made at Christmas. Grandma wrote a note about my dad at the bottom of her recipe: This is my son Georgie’s favorite cookie, so I make them a few times a year, not just Christmas.
9 egg yolks and 3 whole eggs
12 tablespoons sugar
12 tablespoons whipped cream
¼ teaspoon cardamom
1 teaspoon lemon juice
2 tablespoons brandy
1 lump of butter the size of a walnut
Pinch of salt
About 4 cups flour (not too much, now)
Powdered sugar
16 ounces lard or 4 cups vegetable oil (my grandma always used lard, but I prefer vegetable oil)
Mix and cream well together all ingredients except the flour, powdered sugar, and lard. Keep the dough cold to be easily handled. Then add enough flour, a little at a time, to make a soft dough (be sure not to use too much flour).
Heat the lard or oil in the bottom of a heavy pot.
Roll out the dough very thin and cut into diamond shapes. Cut a slit through one end of the diamond and gently pull the other end through. (Invest in a fattigman cookie cutter—available at most specialty baking stores—to make cutting faster and easier.)
Deep fry at 370 degrees, turning occasionally. Don’t fry too hard or keep the grease too hot. You want a nice golden color.
Remove with a slotted spoon and drain on paper towels or brown paper, then roll lightly in powdered sugar.
Lemon Sugar Cookies
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 cup butter, cold—cut into cubes (Grandma’s original recipe called for “fat,” but I’ve updated it with butter)
3 eggs
1 cup sugar
1 teaspoon vanilla
1½ tablespoons fresh lemon juice
½ tablespoon lemon zest (add more for extra flavor)
¼ cup Demerara sugar (or sugar in the raw)
Sift together all dry ingredients except the sugars. Cut in the butter as for pie crust. Beat eggs lightly with the sugar. Add to dry mixture and mix well. Add vanilla and lemon juice.
Chill a few hours. Scoop into balls and roll in Demerara sugar. Place sugared dough onto baking sheet and bake at 375 degrees for 8 to 10 minutes or until golden brown.
Carrot Cake Muffins (or mini loaves—makes six mini loaves)
2 cups sugar
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
⅔ cup canola oil
½ cup applesauce
4 eggs
2 cups shredded carrots
1 cup crushed pineapple with syrup
1 tablespoon vanilla (yes, tablespoon)
1 teaspoon orange extract
Sift together all dry ingredients. (If you don’t have a sifter, use a fine-mesh strainer.) Then add the rest of the ingredients and mix until moistened. Beat 2 minutes at medium speed.
Pour into greased and floured muffin tins, or several small greased and floured loaf pans. (If
you’re planning to give away as gifts, use disposable aluminum loaf pans.)
Bake at 350 degrees for 35 minutes. Let cool before frosting.
Cream Cheese Icing (optional, but oh so delicious)
2 tablespoons butter
6 ounces cream cheese (two 3-ounce packages)
4 teaspoons vanilla
4 cups powdered sugar
Secret ingredient: 1 teaspoon almond extract
Cream butter and cream cheese together; add in vanilla and almond extract. Slowly add in powdered sugar.
Frost cooled carrot cake loaves and enjoy. (For a fun, decorative touch, pipe an orange icing carrot atop each loaf—don’t forget the leafy green top!)
Quick and Easy Fruit Cocktail Cake
A modern-day “fruitcake” favorite from the 1950s, only so much faster and easier to make (and definitely more moist).
1 #2 can fruit cocktail
1 egg
1 cup sugar
1 cup flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup brown sugar
Drain fruit cocktail well. Beat egg in a bowl.
Sift together sugar, flour, baking soda, and salt. Add beaten egg and fruit cocktail to sifted mix.
Pour batter into greased and floured 8-inch square cake pan. Sprinkle brown sugar over top.
Bake at 350 degrees for 40 minutes. Cool slightly, top with whipped cream,* and serve.
*A childish scrawl (my dad’s) at the bottom of the recipe card read: Canned whipped cream from the fridge is the best because you can squirt it in your mouth first. Yum!
Danish Layer Cake
A favorite among Danes in Lake Potawatomi and Racine, Wisconsin
Almond Custard
Making the almond-custard filling from scratch is a difficult, time-consuming process. If you don’t have the time or inclination to make homemade custard, use either Bird’s custard mix (available at specialty stores) or vanilla pudding. (Make sure to add ½ teaspoon of almond extract to whichever shortcut “custard” mix you choose.)
After much trial and error over the years, I’ve learned it’s best to make the almond-custard filling first, before the cake.
3 cups milk
¼ cup sugar
¼ teaspoon salt
3 eggs, beaten slightly
1 teaspoon vanilla
½ teaspoon almond extract
The custard is baked in 4 or 5 custard cups (or ramekins) in a water bath. You’ll need a 2-inch deep roasting pan, filled with enough water to go halfway up the sides of the ramekins. For safety, place the roasting pan and an empty ramekin on the oven rack, then fill the roasting pan with hot water. Remove the empty ramekin. Very gently, slide the roasting pan in and close the door. (Whenever you slide the pan, be very careful not to slosh the water.) Preheat oven to 325.
Scald milk with sugar and salt.
While continually whisking the eggs, pour milk very slowly into beaten eggs, starting with just a few drops at a time and ending with a slow steady stream. Add vanilla and almond extract.
Strain into custard cups or ramekins. Very carefully set the cups/ramekins into the roasting pan water bath.
Bake about 30 minutes until a sharp-pointed knife inserted halfway between the center and the side of the ramekin comes out clean. Be careful not to overbake.
Cool the custard completely before spreading between cake layers.
Yellow Cake
You can either make yellow cake from scratch or use a box mix, depending on time and preference. I prefer homemade but have used a box mix in a pinch.
1¾ cups cake flour
2 teaspoons baking powder
2 tablespoons cornstarch
½ teaspoon salt
1 cup butter
1⅔ cups sugar
6 yolks and 2 egg whites, separated
1 tablespoon vanilla extract (yes, tablespoon)
¾ cup milk
Preheat oven to 350. Grease and flour the sides of two 8-inch round pans. Line the bottoms of pans with parchment.
Sift together flour, baking powder, cornstarch, and salt. Set aside. (If you don’t have a sifter, use a fine mesh strainer.)
Cream butter first for 2 to 3 minutes, then add in sugar in ¼-cup increments and cream the two together until light and fluffy. Beat in egg yolks one at a time, then stir in the vanilla. (Turn off the mixer to stir in the vanilla.) Starting and ending with the flour, alternately beat in flour mixture and milk, a little at a time, mixing just until incorporated.
In a separate bowl, beat egg whites until peaks form, then gently fold into batter.
Pour batter into prepared pans. Bake in preheated oven for 25 minutes. (Use a toothpick to check for doneness.) Cool 15 minutes before turning out onto cooling racks.
Raspberry Filling
Raspberry preserves or jam can be used for the filling instead if you’re in a hurry.
¼ cup sugar
2 tablespoons cornstarch
10- to 12-ounce container frozen raspberries (thawed; do not rinse)
Juice from half a lemon
Combine sugar and cornstarch in a small pan. Add berries and juice. Cook over medium heat until thick and even, stirring constantly. Cool completely.
Buttercream Frosting
If you have a sweet tooth like me, buttercream is best. If you like a less sweet topping, go with whipped-cream frosting.
Although there are several shortcuts or substitutes you can use for the rest of this delicious yet time-consuming dessert (for example, a box mix yellow cake, Bird’s custard or vanilla pudding, and raspberry jam or preserves), do not use horrible canned buttercream frosting. It tastes awful and will ruin the entire cake.
1 cube butter (half a cup), softened
1 teaspoon vanilla
3½ cups powdered sugar
Pinch of salt
Cream butter and vanilla with mixer on medium speed for about two minutes. Blend in sifted powdered sugar with a pinch of salt. Add lots of love and that’s it. (Add a little cream or milk if frosting is too thick. Be very careful not to add in too much milk.)
Whipped-Cream Frosting
Never ever use Cool Whip—too artificial tasting.
½ pint heavy whipping cream
2 tablespoons sugar
Beat cream and sugar together until peaks form.
Assembly
Cut each cake horizontally in half. Spread bottom layer with almond-custard filling first, then the raspberry filling (atop the custard). Repeat between layers and frost with buttercream or whipped-cream frosting.
Oatmeal-Raisin Cookies
1 cup butter (room temperature)
¾ cup white sugar
¾ cup brown sugar (firmly packed)
¼ cup molasses
2 eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 cups quick-cooking oats
1 cup raisins (or dried cranberries if you prefer)
Optional: turbinado sugar
Cream together butter, both sugars, and molasses. Beat in eggs, one at a time, then vanilla extract and orange extract.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Slowly mix dry ingredients into creamed mixture. Stir in oats and raisins or dried cranberries.
Cover and chill cookie dough for at least an hour.
Preheat oven to 375 degrees.
Line cookie sheets with parchment paper. Using a melon ball scoop, drop slightly rounded balls of dough onto cookie sheets. Slightly flatten cookies with the back of a tablespoon. (As needed, dip the spoon in flour or turbinado sugar.)
Optional: Sprinkle a little turbinado sugar atop each cookie.
Bake for about 10 minutes (depending on the size of the cookie
s) until lightly golden. They’re best when they’re slightly undercooked. Cool on wire racks—if you can wait that long.
Also available by Laura Jensen Walker
Phoebe Grant Series
Dreaming in Black and White
Dreaming in Technicolor
Getaway Girls
Daring Chloe
Turning the Paige
Becca by the Book
Other Novels
Reconstructing Natalie
Miss Invisible
Author Biography
Laura Jensen Walker has loved mysteries ever since she read Trixie Belden in the fourth grade in her Danish-founded hometown of Racine, Wisconsin—America’s kringle capital. A former journalist and the author of several novels and humorous non-fiction books, including Thanks for the Mammogram! Laura, like her main character, chose to go flat after her second mastectomy and is grateful to be a longtime breast cancer survivor. She lives in California with her Renaissance-man husband and their canine-daughter Mellie.
This is a work of fiction. All of the names, characters, organizations, places and events portrayed in this novel are either products of the author’s imagination or are used fictitiously. Any resemblance to real or actual events, locales, or persons, living or dead, is entirely coincidental.
PUBLISHER’S NOTE: The recipes contained in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reaction to the recipes contained in this book.
Copyright © 2020 by Laura Jensen Walker
All rights reserved.
Published in the United States by Crooked Lane Books, an imprint of The Quick Brown Fox & Company LLC.
Crooked Lane Books and its logo are trademarks of The Quick Brown Fox & Company LLC.
Library of Congress Catalog-in-Publication data available upon request.
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