Recipes for Motive for Murder

In Order of Appearance

 

Éclairs (Makes 10-12)
Pastry
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Directions
  1. Heat water and butter in pan until boiling. Remove from heat.
  2. Add flour all at once and stir vigorously about 1 minute or until mixture forms a ball.
  3. Remove from heat and stir in eggs, one at a time. Beat vigorously until smooth.
  4. Drop dough in round or oblong mounds on greased cookie sheet and bake at 400 degrees for 35–40 minutes.
  5. Cool. Cut off tops and pull out bits of dough from inside. Fill with pudding using a spoon or pastry bag.
  6. Frost with chocolate icing.
Pudding
1 large box, (5.1 ounce) cook and serve or instant vanilla pudding. Make according to directions. Cool.

Chocolate Frosting
6 Tablespoons unsweetened cocoa powder (or 1 square melted semisweet chocolate)
3 Tablespoons butter
2 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
4 Tablespoons milk

  1. Melt chocolate and butter then stir in vanilla and sugar.
  2. Add milk, 1 Tbsp. at a time, and beat until desired consistency is reached.

 

 

Kelly’s Twice-Baked Potatoes (Serves 4)
Kelly Sullivan
4 large baking potatoes
1/4 cup milk
1 package, (3 ounce), reduced-fat cream cheese, room temperature
1/2 teaspoon salt
1 Tablespoon butter
1/2 cup cubed ham
1/2 cup kernel corn
1 cup shredded Cheddar cheese
Optional: 1 Tablespoon chives

 

Directions
  1. Bake potatoes until done (either in oven at 400 degrees for 45 minutes or in microwave). Let potatoes cool slightly, then cut open lengthwise and scoop out insides.
  2. Mash pulp with milk, and then add cream cheese, salt, and butter.
  3. Stir in ham and corn then stuff potato shells with mixture.
  4. Place potatoes on a baking sheet and sprinkle with grated cheddar cheese.
  5. Bake at 350 degrees for 10–15 minutes.

 

 

Jen’s Fabulous French Bread (Makes 2 loaves)
Jen Martin
(Use a Kitchen Aid or some other mixer that can handle bread dough)
1/2 cup warm water
2 packages yeast
2 cups very warm water
2 Tablespoons sugar (divided)
1 Tablespoon salt
6 cups flour (divided) [If desired, you can use 3 cups whole wheat and 3 cups white flour)
1/4 cup oil
1 Tablespoon cornmeal
1 egg white, slightly beaten with 1 Tablespoon of water
Optional: Sesame seeds

Directions
  1. Dissolve yeast and 1 Tablespoon sugar in 1/2 cup warm water
  2. Combine 2 cups water, salt, rest of sugar, oil, and 3 cups of flour. Mix well in mixer.
  3. Mix in yeast mixture then add rest of flour. After mixing well, let dough rise 15 minutes.
  4. Turn on mixer for approximately 5–10 seconds to punch down dough then let rest 15 min.
  5. Repeat the previous step two more times.
  6. Divide dough in half. Roll each portion into a 14″ x 6″ rectangle. Roll up, jelly-roll style, starting with the long side. Pinch edges and ends to seal. Place seam side down on a large, greased baking sheet that has been sprinkled with cornmeal.
  7. Brush with egg white mixture, then cover and let rise in a warm place until doubled.
  8. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Brush lightly again with egg white mixture. Add sesame seeds if desired.
  9. Bake in a preheated, 375 degree oven for 18–22 minutes.

 

 

Clam Chowder (Serves 8)
2 cups potatoes, peeled and diced
1/2 cup onion, diced
1/2 cup celery, sliced fine
2 cups milk
1 can evaporated milk
1 teaspoon salt
1 teaspoon sugar
4 Tablespoons butter
1/8 teaspoon pepper
1/2 teaspoon garlic powder
2 large cans (12 ounces) minced clams, do not drain
1/3 cup and 2 Tablespoons flour (for thickening.)
1/2 cup milk (for thickening)

Directions
  1. Boil potatoes, onion, and celery in small amount of water until tender. Drain.
  2. Add milk, evaporated milk, salt, sugar, butter, pepper, and clams.
  3. Put 1/3 cup flour in a bowl and slowly add 1/2 cup milk, beating until smooth. Stir into soup and heat until soup is thickened, stirring constantly.

 

 

Pumpkin Chocolate-Chip Cookies (Makes 4 dozen)
1 cup canned pumpkin
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup margarine or butter
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup semisweet chocolate chips
Optional: 1/2 cup chopped walnuts

Directions
  1. Cream margarine or butter, and sugars.
  2. Mix in pumpkin, egg, and vanilla. Blend well.
  3. Stir in flour, baking powder, soda, salt, cinnamon, and nutmeg and mix well.
  4. Stir in chocolate chips. Add nuts if desired.
  5. Use teaspoon to drop cookies onto greased baking sheet. Bake at 350 degrees for 10–15 minutes.

 

 

TaLonnie’s Crock-Pot Chicken (Serves 4–6)
TaLonnie Sullivan
4 skinless, boneless chicken breasts (Can be cut into pieces or left whole)
1 cup water
1/4 cup butter
1 package zesty Italian seasoning mix
1 can cream chicken soup
1 package (8 ounce) cream cheese

Put butter, water, and chicken in crock-pot. Sprinkle with seasoning mix. Cook on low for 6–7 hours or on high for 3–4 hours. Mix cream cheese and cream of chicken soup and add to crock-pot during the last half hour. Serve over rice or pasta.

 

 

Honey Wheat Pancakes (Serves 4)
1/2 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (If you don’t have buttermilk, add 1 Tablespoon vinegar or lemon juice to 1 cup milk and let stand 10 minutes)
1 large egg
1 Tablespoon oil
2 Tablespoons honey

 

Directions
  1. Mix flours, soda, and salt.
  2. In separate bowl, beat egg, then whisk in oil, honey, and buttermilk.
  3. Add liquid mixture to dry ingredients, stirring just until moistened (the batter will be slightly lumpy).
  4. Pour 1/4 cup of the batter onto a greased griddle and cook until the bubbles on top just begin to break. Turn and cook briefly on the other side.

 

 

Pollo Guisado
Marlene Bateman
1 whole chicken
2 teaspoons Adobo seasoning or plain salt (divided)
1 1/2 cups chicken stock
2 medium potatoes cut into chunks
1 bell pepper, diced
3 plum tomatoes, chopped
2/3 cup red onion, diced
1/4 cup olives, sliced
3 tablespoons olive oil
2 tablespoons lime juice
1/8 teaspoon oregano
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 stalks fresh cilantro (with leaves)
1 8 oz. can tomato sauce
2 bay leaves

 

Directions
  1. Put chicken in pan with enough water to cover half the chicken. Add 1 tsp. Adobo seasoning or 1 tsp. salt. Cook chicken for forty minutes. Cool, and pull chicken off the bones and into pieces.
  2. In large pan, add chicken broth, potatoes, bell pepper, tomatoes, onion, olives, olive oil, lime juice, oregano, garlic, cumin, black pepper, cilantro, tomato sauce, 1 teaspoon Adobo seasoning or salt, and bay leaves. Simmer for twenty minutes. Add chicken and simmer for 1 hour. Serve in a small bowl or over rice.
Adobo Seasoning
2 Tablespoons salt
1 Tablespoon paprika
2 teaspoons black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Directions
  1. Mix together all ingredients and put in a shaker jar (Use a salt shaker).

 

 

Orange Rolls (Makes 22–28)
2 packages active dry yeast (or 5 teaspoons)
1/2 cup warm water
1 1/4 cups granulated sugar (divided)
1 1/4 cups milk
1/2 cup shortening
2 eggs, beaten
5 cups bread flour
1 teaspoon salt
1 stick, (4 oz.) butter
3 Tablespoons orange zest (grated orange peel; avoid pith)

 

Directions
  1. Dissolve yeast in warm water then add 1/2 cup sugar and stir until dissolved.
  2. Scald milk. Add shortening and stir until shortening has melted.
  3. Cool milk to lukewarm, stir in eggs then add yeast mixture.
  4. In separate bowl, combine flour and salt, and then add to liquid mixture and mix. Can use bread mixer or turn onto floured surface and knead until smooth.
  5. Cover and allow to rise, about 1 hour.
  6. Punch down dough and place in a greased bowl. Cover and refrigerate for about 1 hour.
  7. To prepare filling, combine butter, 3/4 cup sugar, and grated orange peel. Mix until it resembles crumbs.
  8. Roll chilled dough on a lightly floured surface and shape into a rectangle about ¼ inch thick. Spread filling over the dough and roll up, jelly-roll style into a log. Cut slices about ¾ inch thick and place in a greased muffin tin or on a baking sheet. Cover and place in warm area until dough has doubled.
  9. Bake at 375 degrees for 10–15 minutes or until lightly brown.
  10. Frost with orange cream cheese frosting.
Orange Cream Cheese Frosting
3 ounces cream cheese, softened
2 Tablespoons butter, softened
1 teaspoon orange zest
2 Tablespoons orange juice
2 cups confectioners’ sugar
Optional: 3/4 cup chopped walnuts

Directions
  1. Beat cream cheese, butter, orange peel, and juice until creamy, then beat in sugar.
  2. Spread on rolls and sprinkle with nuts if desired.

 

 

Egg Salad Sandwiches (Serves 4–6)
8 eggs
1/2 cup mayonnaise
1/3 cup celery, diced
1 Tablespoon prepared yellow mustard
1/4 cup chopped onion
1/2 teaspoon lemon juice
1/4 teaspoon salt
Optional: 1/4 cup diced dill pickle

Directions
  1. 1. Hard boil eggs. Cool, peel, chop, and set aside.
  2. 2. In a bowl, mix mayonnaise, celery, mustard, onion, lemon juice, and salt. Stir in chopped egg gently.