I love cozy mysteries, and I love recipes.

Here are a few of my favorite past Cozy Food Fridays!

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A STICKY SITUATION

Book 3 in the Sugar Grove Mystery series 

by Jessie Crockett

 

BACON MAPLE CHUTNEY

This makes a wonderful housewarming gift or something nice to have on hand in the fridge when guests happen to drop by. 

Ingredients

1 pound bacon

3 cups thinly sliced sweet onions 

1/4 cup maple syrup 

3 sprigs fresh rosemary 

freshly cracked black pepper, to taste

Directions

In a large skillet, fry bacon until crisp. Remove from pan.

Remove and reserve 2 tablespoons melted bacon fat from skillet and discard the rest. Return pan to burner and add reserved fat. 

Reduce heat to low and add onions and sprigs of rosemary, cooking slowly and stirring occasionally until they are very soft and golden in color.

Chop bacon into small pieces and add to pan. Stir in maple syrup and continue stirring until it is reduced and the entire mixture is sticky and thickened. 

Remove rosemary sprigs. Add cracked pepper too taste. 

Serve with crackers and cheese or add to sandwiches. 

NOTE: All images are from Google Images and/or Pinterest. 

Your dish may vary in appearance.

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BITTERSWEET

Book 23 in the China Bayles Mystery series

by Susan Wittig Albert

HERB QUICHE

Ingredients

3 eggs, slightly beaten 

2 cups warm milk 

salt and pepper to taste 

3/4 cup grates Swiss cheese 

9-inch unbaked pie shell 

1/2 cup cooked, drained, chopped spinach 

1/2 cup sautéed mushrooms 

3 tablespoons fresh snipped chives 

1 teaspoon fresh thyme leaves, minced 

1 teaspoon fresh parsley, minced 

1 tablespoon butter or margarine 

leaves of fresh greens (Kale, arugula, lettuce) and fresh chive blossoms for garnish

Directions

Preheat over to 350 degrees F. 

Combine eggs, milk, salt, and pepper. 

Spread the grated cheese evenly in the bottom of the pie shell. 

Mix the spinach, mushrooms, and herbs and spoon over the cheese. 

Pour the milk-and-egg mixture over that. 

Dot the top with butter or margarine.

Place pie plate on a cookie sheet and bake until set, about 30-35 minutes. 

Remove when the outside is set and the middle still jiggles when shaken. 

Let stand 10-15 minutes before slicing. 

Serve slices on beds of fresh greens, garnished with chive blossoms. 

chive blossoms

NOTE: All images are from Google Images and/or Pinterest. 

Your dish may vary in appearance.

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FILLET OF MURDER

Book 1 in the Deep Fried Mystery series

by Linda Reilly

BEA'S COLESLAW

Ingredients

1/2 head of green cabbage, shredded

1/2 head of red cabbage, shredded 

2 medium carrots, shredded 

1 large shallot, diced 

1/2 cup mayonnaise 

1/4 cup sour cream 

1 tsp. white sugar 

1 tbs. chipotle paste

2 tsps. salt 

Finely ground black pepper (to taste, about 1/4 tsp.)

Directions

Using a box grater or food processor, shred the cabbage and plaice it into a colander.

Sprinkle the salt over the cabbage and combine, then place a plate over the cabbage and weight it with a large can of tomatoes or something of similar weight.

Place the colander into a bowl and refrigerate for an hours. This will allow the excess water to drain. 

In the meantime, prepare the dressing, whisking together the diced shallot, mayonnaise, sour cream, white sugar, chipotle paste, and ground black pepper. 

Drain and rinse cabbage and dry thoroughly with paper towels. 

Combine cabbage and carrots. 

Add the dressing a little at a time until you've reached your desired consistency. 

Chill before serving. 

Serves 8 to 10

NOTE: All images are from Google Images and Pinterest. 

Your dish may vary in appearance.

This is of course a wonderful side dish or   

serve it on top of burgers, hotdogs or tacos!

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ESPRESSO SHOT

Book 7 in the Coffeehouse Mystery series 

by Cleo Coyle

Anginetti 

(Glazed Lemon Cookies)

A word from Cleo Coyle

The anginetti are a satisfying treat to have with coffee. Light and buttery with a sweet lemon glaze, they often make their appearance during the holidays, and the sprinkle of nonpareils (confetti in Italian) over the glaze makes them an excellent wedding cookie, too, since the colorful sugar balls call to mind the longstanding wedding tradition of giving guests almonds coated in hard-sugar shells as favor. (The bitterness of the almonds and the sweetness of the sugar represent the bittersweet truths of married life.) While recipes for anginetti vary---some bakers shape figure-eights or knots from a rope of dough, others simply create lemon drops---my version uses the ring shape in honor of Nunzio's wedding rings. My version is also a bit sweeter that the traditional recipes.

Makes 3 to 4 dozen, depending 

on size and shape of cookie

Cookie Ingredients

6 tablespoons unsalted butter, softened 

3/4 cup granulated sugar 

1 1/2 teaspoons pure vanilla extract 

1/2 teaspoon lemon extract 

1 teaspoon fresh lemon zest (grated from rind) 

1/8 teaspoon salt (pinch or two) 

3 large eggs 

1/4 cup whole milk 

2 1/2 cups all-purpose flour (sifted) 

4 teaspoons baking powder

Lemon Glaze Ingredients 

2 tablespoons unsalted butter 

4 tablespoons water

2 teaspoons lemon extract 

2 cups confectioners' sugar (sifted) 

Make Cookies

   With an electric mixer, cream the butter and sugar together with vanilla and lemon extract, lemon zest, and salt. 

   Add eggs and beat for a minute or two until light and fluffy. 

   Add in the flour and baking powder, blending well with the mixer until you have a dough (be careful not to overmix the dough or cookies will be tough). Dough should be soft and sticky. 

   Chill for at least an hour---could dough is easier to work with. 

   Preheat the oven to 350° F.

   Line baking sheet with parchment paper or silicone sheets or spray surface with cooking spray. 

   With well greased hands, shape bits of dough into small ropes (about the thickness of a woman's wedding ring finger), make a ring with the rope of dough about 2 inches in diameter, and press ends together on the baking sheet. Or for lemon drops, simply roll pieces of dough about 1 inch in size and place on baking sheet.  (If you really want to go rustic, then don't even bother chilling the dough. Simply drop teaspoonfuls of the sticky dough onto the baking sheet.) 

   Bake about 10 to 15 minutes. Don't over cook. Baking time may vary, depending on your oven. 

   Let the cookies cool before glazing and decorating. 

Make Glaze

   In a nonstick saucepan, place the butter, water, and lemon extract over low heat. Stir until butter melts. 

   Add confectioners' sugar, a little at a time, stirring constantly. Wait until sugar dissolves before adding more. Continue until all sugar has been added. Stir or whisk until your glaze is smooth. 

   Use pastry brush to glaze your cooled cookies. (Optional: If you wish to add decorations to your cookies, such as nonpareils or colored sugar, be sure to sprinkle while glaze is still warm. I (Cleo Coyle) actually prefer the cookies without decorations, just the lemon glaze.) 

NOTE: The first two photo's are Cleo Coyles. 

All other images are from Google Images and/or Pinterest. Your cookies may vary in appearance.

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KILLING THYME

Book 3 in the Spice Shop Mysteries

by Leslie Budewitz

Raspberry Limoncello Sparklers

A marvelous drink for a celebration, 

or whenever champagne is called for.

For each drink:

½ teaspoon sugar

¼ teaspoon grated lemon zest

A few drops of fresh lemon juice

4 to 5 raspberries

2 tablespoons limoncello

Crushed ice

½ cup sparkling wine

A strip of lemon peel, for garnish

On a small plate, stir together the sugar and grated lemon zest.

Dip a clean finger in the lemon juice and moisten the rim of a champagne flute.

Dip the rim in the sugar mixture to coat.

Place the raspberries in a small bowl with the limoncello. 

Use a cocktail muddler if you’re lucky enough to have one, or a wooden spoon, to crush the berries and make a limoncello-berry puree. 

Pour the puree into the sugar-rimmed flute. 

Add a spoonful of crushed ice, and pour in the sparkling wine. 

Garnish with the lemon strip and serve immediately.

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All of these Flashback recipes 

combine to make a tasty meal!

 

  

      

   

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let me know what you think!

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