A Fatal Chapter (23 page)

“Well, of course we are,” Angelica said, and reached over to squeeze Tricia’s hand.

In that moment, Tricia realized she had never felt so loved and accepted. “Yes, we are,” she reaffirmed, and
smiled.

G
RANDMA
M
ILES
’
S
S
N
ICKERDOODLE
C
OOKIES

1½ cups granulated sugar

1 cup shortening

2 eggs

2¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ cup salt

2 tablespoons granulated sugar

2 teaspoons cinnamon

Preheat the oven to 400°F. Cream the sugar and shortening; add the eggs. Beat until light and fluffy. Sift the dry ingredients and cut into
the creamed mixture. Do not stir or beat. The dough should be very tender and light. Roll into balls the size of small walnuts. Mix together the 2 tablespoons of sugar and cinnamon. Roll the balls in the sugar-cinnamon mixture and place 2 inches apart on a greased baking sheet. Bake for 8 to 10 minutes. The cookies will puff up, then flatten and cool off to a tender, crisp cookie.

Yield: 5 dozen

A
NGELICA
’
S
C
ARROT
C
AKE

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1½ cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

1½ teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts

Preheat oven to 350°F. Grease and flour two 10-inch cake pans.

In a medium bowl, combine the grated carrots and brown sugar, then stir in the raisins.

In a large bowl, beat the eggs until light. Gradually beat in the sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, and stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven until the cake tests done with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, frost with maple buttercream frosting.

M
APLE
B
U
TTERCREAM
F
ROSTING

1 cup butter, softened

2¾ cups confectioners’ sugar

2 tablespoons brown sugar

2 tablespoons maple syrup

¼ cup chopped walnuts

Place the softened butter in a large bowl. Beat with an electric mixer for 30 to 40 seconds until whipped. Scrape the sides of the bowl. Sift the confectioners’ sugar into the bowl. Beat with an electric mixer for 30 to 40 seconds. Scrape down the sides of the bowl and add the brown
sugar and maple syrup. Beat for 2 to 3 minutes or until the mixture is fluffy, scraping the sides of bowl as needed. Stir in the walnuts until just mixed and spread on the cooled cake.

S
HRIMP
P
ASTA
S
ALAD

8 ounces elbow macaroni

¾ to 1 pound cooked small shrimp

8 ounces frozen peas, thawed

3 to 4 celery stalks, finely chopped

½ cup onion, finely chopped

DRESSING

1 cup mayonnaise

¾ cup French salad dressing

1 tablespoon sugar

1 tablespoon white wine vinegar

1½ to 2½ teaspoons paprika

½ teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

Cook the macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery,
and onion. In another bowl, whisk the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate until chilled.

Yield: 8 servings

B
OOKED
FOR
L
UNCH
’
S
B
LACK
B
EAN
S
OUP

1 pound dried black beans

4 cups low-sodium chicken broth

2 cups water

3 cloves garlic, minced

1 medium onion, diced

2 medium-sized green peppers, seeded and diced

1 teaspoon kosher salt (to taste)

1½ teaspoon chili powder

1½ teaspoon cumin

chopped cilantro (optional)

diced avocado (optional)

sour cream (optional)

Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight, or add the beans to a medium-sized pot and cover with hot water. Bring to a boil, and let boil for 2 minutes. Turn off the heat, cover
the pot, and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.

In a medium pot, add the beans, chicken broth, water, garlic, onions, and peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 90 minutes. At that time, add the salt, chili powder, and cumin, and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the soup is the thickness you desire. (It can be thin to very thick, depending on your preference.) Garnish with cilantro, avocado, and/or sour cream.

Yield: 6 servings

C
URRIED
D
EVILED
E
GGS

12 hard-boiled eggs, peeled

⅔ cup mayonnaise

1½ teaspoons curry powder

½ teaspoon yellow mustard

¼ teaspoon black pepper, coarsely ground

⅛ teaspoon salt

Paprika (optional)

2 tablespoons chopped chives (optional)

Slice the boiled eggs in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Stir in the mayonnaise,
curry powder, mustard, pepper, and salt until smooth and creamy. Spoon or pipe the mixture into the egg white halves. Sprinkle with paprika and garnish with the chives, if desired. Refrigerate 1 hour or until ready to serve.

Yield: 12
servings

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