One of the first rules of fiction is “write what you know.” Since cinnamon scones are one of my favorite treats, it was only natural that they’d be on the menu at the Briar Patch Bakery, a popular spot in The Wedding Bell Mysteries.
Bridal boutique owner and aspiring mystery author Maddie Bell starts each day at the bakery, where she writes two pages of her work in progress before walking across the street to open her shop. She finds the bakery’s cinnamon scones almost as hard to resist as Hemlock, North Carolina’s new sheriff, Jackson Bradley, who has offered to serve as the expert source for her books.
This recipe is easy enough to whip up on the spur of the moment – or for a delicious holiday morning treat. I hope you’ll bake a batch, brew yourself a cup of tea, and curl up with Slay Bells Ring, book one in The Wedding Bell Mysteries.
Briar Patch Cinnamon Scones
This recipe is adapted from a recipe a friend shared with me many years ago.
INGREDIENTS
3 1/4 cups (360 g) all-purpose flour
1/3 cup (65 g) plus 2 tbsp. sugar, divided
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cinnamon
3/4 cup (170 g) cold butter, cubed
1 cup (240 g) sour cream (or buttermilk, but if using buttermilk, omit half & half)
half & half (only if using sour cream), 1 or 2 tbsp., enough to bring the
dough together
1 package (10 oz.) cinnamon baking chips
2 tbsp. butter, melted
DIRECTIONS
#1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, salt, and cinnamon.
#2. Cut in butter until the mixture resembles coarse crumbs. I use my hands for this.
#3. Stir in sour cream (or buttermilk) just until moistened. If it’s too dry, stir in enough half & half to get the right consistency.
#4. Fold in chips.
#5. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky.
#6. Divide the dough in half; gently pat or roll each portion into a 7-in. circle.
Optional: Brush with butter and sprinkle with remaining sugar. I don’t do this because I prefer the scones not to be too sweet. So, I leave out this step, but it’s up to your taste.
#7. Cut each circle into six wedges.
#8. Separate wedges and place them on an ungreased baking sheet lined with parchment paper or a silicone baking mat.
#9. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm with butter or plain.
Store at room temperature in an airtight container.
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Soup is good food, and it’s especially satisfying when eaten with friends and family. Slow Cooker Ham and Potato Soup is a wonderful way to use up leftover holiday ham without putting too much pressure on the kitchen staff (usually just me). I’ve served this recipe to my book club gathered around a bonfire, to my family and friends after a day of holiday card games and snowball fights, and even split it with my family and our neighbors at the end of a busy workday. Paired with a loaf of crusty bread and sliced apples, it satisfies even the hungriest dinner guest.
The residents at The Abbey: Senior Living in my Nun the Wiser Mysteries always enjoy a communal meal together in the old sanctuary now appropriated as a dining room. As Bernie and her neighbors head to their tables each evening, they inhale the aromas of whatever the cooks have prepared for them. This soup, chock-full of savory goodness, is a fan favorite because it doesn’t include celery (an ingredient Bernie and I believe to be overrated).
Except for the potatoes, the soup’s ingredients can be prepped the night before, and it doesn’t take more than twenty minutes to produce this hearty main course. I love the options for cooking time, too. Best of all, nearly every ingredient in this recipe has a long shelf life, making the cook’s life even easier!
Slow Cooker Ham and Potato Soup
Inspired by a crowd favorite at The Abbey: Senior Living featured in Melissa Westemeier’s Nun the Wiser Mysteries.
INGREDIENTS
9-10 russet potatoes, peeled and quartered
1 large yellow onion, peeled and diced
2 large carrots, peeled and sliced
4 cups ham, cubed 1 teaspoon ground pepper
4 cups (or 32 oz) chicken broth
1/4 cup flour
1 1/2 cups heavy cream
1/2 cup sour cream
DIRECTIONS
Combine potatoes, onion, carrots, ham, pepper, and broth in the crockpot and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
A half hour before serving, mash the contents of the crockpot with a potato masher. Add the remaining ingredients and stir well. Cook on HIGH 15 more minutes.
Serve with crusty bread.
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One year, when I had an abundance—I’m talking bushels and bushels—of apples, and was searching for new ideas to use them, I discovered that besides apple pie or apple crisp—which are both delicious—apples are a tasty addition to many savory recipes. Maybe it’s a New England thing, but cheddar cheese is often served with apple slices, so I asked myself, why not mix diced apples with tuna fish when making a tuna melt? Since I was in the middle of writing my Little Dog Diner series, the Little Dog Diner Tuna Melt Surprise was born!
Mixing diced apples with the tuna fish added a surprising burst of crisp, tart flavor that paired perfectly with melted cheddar cheese. There’s something comforting about a tuna/apple mixture stuffed between two slices of thick bread, toasted to a crispy perfection, with cheddar cheese
oozing out with every bite.
Now, if I’m short on time around the holidays, unexpected guests show up, or I’m just in the mood for something that’s quick, easy, and delicious, the Little Dog Diner Tuna Melt Surprise is always on the menu.
Little Dog Diner Tuna Melt Surprise
Inspired by the Little Dog Diner series set in Maine.
INGREDIENTS
5-oz. can solid white tuna fish, drained
1 tbsp. mayonnaise plus extra for coating one side of each piece of bread
1 tsp. Dijon mustard
Cheddar cheese slices enough to cover one piece of bread
1 small apple, diced into small pieces
1 tbsp. minced parsley
2 thick slices of bread for one sandwich
Salt and pepper to taste
Splash of lemon juice
SERVING SIZE: 1 large sandwich | TIME: 15 minutes
DIRECTIONS
Mix drained tuna, mayo, diced apple, mustard, parsley, salt and pepper. Add the splash of lemon juice and mix again.
Spread mayo on one side of each slice of bread (this is the outside of the sandwich)
Layer cheese and tuna mixture on bread, cover with another slice of bread – mayonnaise to the outside. (If the tuna mix doesn’t all fit, just enjoy it while your sandwich is cooking.)
Heat pan with a drizzle of olive oil, then turn to medium. Cast iron works great!
Carefully place each sandwich on preheated pan. Adjust heat as needed so bread doesn’t burn. When one side is crisp, flip and cook the other side until the cheese is melted and the bread is golden brown. If you have a sandwich press, use it after you flip the sandwich.
Serve with sweet potato fries, potato chips, pickle, or tomatoes and enjoy!
Note: If you don’t like tuna fish, cheddar cheese plus apple slices is also delicious!
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French toast is always a favorite in my house. It’s usually something I reserve for weekends or a holiday, so when I was mulling over dishes that could be an extra-special breakfast specialty at Malone’s Diner in Paws, Claws, and Curses, the first book in my Purr-fect Relic Cozy Mystery series, it was the natural choice.
What usually sets my French toast apart from others is a trick I learned from a chef at the Ritz-Carlton Laguna Niguel years ago, and that’s to replace the traditional custard mixture with melted French vanilla ice cream. Sometimes I also add a touch of orange zest.
To put a sweet holiday spin on this recipe, I’ve replaced the melted ice cream with another special occasion favorite in my house: eggnog. I’d like to think the Citrus Grove locals who hang out at Malone’s Diner would appreciate it as much as my family does.
Eggnog French Toast
Inspired by the Custard French Toast served at Malone’s Diner in Paws, Claws, and Curses by DeAnna Drake
INGREDIENTS
For the French Toast:
2 cups eggnog
3 large eggs
1/2 tbsp. cinnamon
Butter or non-stick cooking spray
12 slices of bread, thick-cut
Optional Toppings:
Butter
Powdered sugar
Maple syrup
Berries
Whipped cream
DIRECTIONS
Preheat griddle or large frying pan. Preheat the oven to 250 degrees F.
In a mixing bowl, whisk the eggnog, eggs, and cinnamon until well blended. Pour the egg mixture into a shallow baking dish or pie plate. Dip both sides of a slice of bread into the egg mixture.
Prepare the griddle or pan with butter or cooking spray. Cook the bread in batches until golden, a few minutes each side. Keep warm in the oven until ready to eat.
Serve with your favorite toppings.
For Custard French Toast: Replace the eggnog with 2 cups melted French vanilla ice cream.
For Orange Cream French Toast: Follow the directions for Custard French Toast, omit the cinnamon and replace with a teaspoon of orange zest and a teaspoon of orange extract.
DEANNA DRAKE is the editor of RECIPES TO DIE FOR: Holiday 2024 Edition and the author of Paws, Claws, and Curses and the rest of the Purr-fect Relic Cozy Mystery series. DeAnnaDrake.com
The holiday season is here, and what better way to celebrate than with a collection of delicious, heartwarming recipes from eight of Tule Publishing’s most beloved cozy mystery authors? We’ve created Recipes to Die For: Holiday 2024 Edition,” where the spirit of the season meets the irresistible charm of cozy mysteries, and your favorite authors share not just stories, but some incredible holiday dishes!
Imagine your kitchen filled with the delightful scents of spiced cookies, simmering soups, and other home-cooked comfort foods—just like the cozy kitchens you have read about in your beloved mysteries. This cookbook is more than just a collection of recipes. It’s a festive collaboration between authors whose stories and characters have charmed readers time and again. Each recipe comes with a personal touch—a treasured family dish, a treat inspired by the pages of the author’s novels, or a holiday memory that shaped their love for cooking.
Whether you’re a seasoned cook or a beginner in the kitchen, there’s something here for everyone. From a mouthwatering breakfast and savory dinners to decadent desserts, these recipes are designed to bring a little extra magic to your festivities.
But the fun doesn’t stop there. As you cook your way through the book, you’ll get to know the talented women behind some of your favorite cozy reads—and perhaps discover a few new mysteries to add to your TBR pile!
So, grab your apron, clear out the kitchen, and get ready to whip up some culinary magic with recipes that are as comforting as a cozy mystery on a snowy day. Recipes to Die For is here to help make your holiday season a little tastier, and a lot more fun!
UP NEXT:
For the next 8 days, you’ll be treated to a special look inside the cookbook. You can also pick up your own free copy of Recipes to Die For today!
DEANNA DRAKE is the editor of RECIPES TO DIE FOR: Holiday 2024 Edition and the author of Paws, Claws, and Curses and the rest of the Purr-fect Relic Cozy Mystery series. DeAnnaDrake.com
A paleta is a Mexican dessert. Ice cream or sorbet and fruit on stick, perfect for eating on, well, any Texas day because ice cream is good any time.
M decided to visit her local Nevaria (ice cream shop) and they helped to pair paletas with her books. Here are the results.
A Dashie discovery meets Pina Colada.
Daisy of Daisy’s Nevaria picked the white and yellow dessert because the colors match the font on the front cover. M picked it because local town gossip, Piper, invites our amateur sleuth, Leslie, and her best friend, Sophia, over for pool drinks so she can get in on the investigation.
A Pom Pom Premise meets kiwi
Daisy picked kiwi because the green of the paleta matches the money and grass on the cover. M picked kiwi because it’s a sweet and tart fruit that takes a little adjusting to for your tastebuds. Kind of how Tiffany Williams tartness finally wins over Leslie in this book.
A Poodle Perplexity meets chocolate covered strawberry
M asked Daisy if she had any wedding cake flavors to go with the books. Daisy did not but she did have cheesecake. M decided that wasn’t enough. There needed to be fancy and sprinkles and lo and behold, there it was, a chocolate covered delight just waiting to be bought. (Which M did and ten more paletas thank you very much).
Which paleta sounds the most appetizing to you? What flavor do you think you’d pick to go with A Corgi Conundrum?
M. Alfano is a crazy dog lady from a small town in Texas. When not writing cozy mysteries you can find her as the substitute elementary school music teacher or writing contemporary romance under Magan Vernon.
