Murder at Dolphin Bay (Sand and Sea Hawaiian Mystery Book 1) (12 page)

½ cup Panko (Japanese breadcrumbs)
¼ cup graham cracker crumbs
½ tsp. cinnamon
⅛ tsp. ginger
8 pineapple slices (fresh is best)
2 tbs. all-purpose flour
1 egg, beaten with 1 tbs. water
Vegetable oil for frying

Mango Sauce:

1 cup mango, sliced (fresh is best)
⅓ cup granulated sugar
1 tbs. lemon juice (fresh is best)

Puree mango for sauce. Pass through a sieve. Add sugar and lemon juice. Set aside.

Mix Panko, graham cracker crumbs, cinnamon, and ginger.
Dip the pineapple slices first intro the flour, then into the egg, and then into Panko.
Heat oil to 350 °F. Deep fry slices until golden brown.
Serve with mango sauce.

Note: You can sprinkle with sugar right out of the fryer for a touch more sweetness.

A family holiday favorite from Cousin Irma.

1 large can pineapple

½ cup sugar

2 tbs. flour

2 eggs

Pinch of salt

2 oranges

24 (approx.) big marshmallows

1 cup whipping cream

1 cup slivered almonds

Drain juice from pineapple into a double boiler. When hot, add sugar, flour, eggs, and salt. Cook until thick and chill till cold. Cut pineapple, oranges, and marshmallows into small, bite-size pieces. Whip cream and add to the cold custard mixture.  Pour over fruit, add nuts, and let stand overnight. 

This salad has long been a tradition in my family, always served at Easter time for as long as I can remember. I have also made it for Christmas as a layered salad with red Jell-O as the bottom layer and Cool Whip on the top.

2 pkgs. lime Jell-O

2 cups hot water

2 small pkgs. (or l large) cream cheese

1 large can crushed pineapple juice

½ cup pecans

½ pt. whipping cream

2 tbs. sugar

Add Jell-O to hot water and stir until dissolved. Add cream cheese and beat with electric mixer. Let cool. Add pineapple, pecans, and whipping cream and sugar. Let set and serve.

Cake:

15-oz. can crushed pineapple in own juice, unsweetened

Yellow cake mix

2 eggs

1 tsp. rum flavoring extract.

Frosting:

3 cups confectioner’s sugar (powdered sugar)

3 oz. cream cheese

1 tsp. vanilla

2 tbs. milk; add a little extra if needed for ease of spreading the frosting

Baker’s Flaked Coconut

Place cream cheese in medium to large bowl; allow to come to room temperature. All ingredients should be room temperature. Drain the crushed pineapple and set aside for the cake.

Once well drained, measure juice to be sure it matches the amount of liquid required in the recipe. Instead of using the water or milk listed on the box for the cake, replace it with the pineapple juice. If needed, add extra milk, not water, to make the required amount. So just follow the recipe for the cake mix, exchanging the pineapple juice for the liquid listed on the box. Add 2 extra eggs. Most cake mixes call for oil; if so, change it to butter and double the amount. Melt it and allow it to cool a bit before mixing in. Mix in eggs one at a time. Add rum extract. Stir in the crushed pineapple. 

Bake in a 9 x 13 pan according to directions on cake box. As stoves vary in temperature, test for doneness by inserting cool knife in center of cake. If it comes out clean, cake is done; if it doesn’t, bake another 5 minutes and test with a clean knife; repeat if necessary. Cool completely.

Mix confectioner’s sugar with cream cheese and vanilla. And 2 tbs. milk; add a teaspoon at a time if necessary to desired consistency for spreading. Frost cake. Cover with coconut.

Living in Texas, we have an I-45 highway, leading to the name of the recipe. This came from another teacher friend years ago. We always loved it when she brought it to school. 

1 golden or yellow cake mix
1 egg
1 cup chopped pecans.

Mix well and press in a 9 x 13–inch pan.
 

1 8-oz. cream cheese, softened
2 eggs
⅔ cup coconut
⅔ cup chopped pecans
Mix the above ingredients and pour over cake.  Bake in a 350 °F oven for 35 minutes until golden brown. 

Come for the murder, stay for the romance.

Zoe Donovan Cozy Mystery:

Halloween Hijinks

The Trouble With Turkeys

Christmas Crazy

Cupid’s Curse

Big Bunny Bump-off

Beach Blanket Barbie

Maui Madness

Derby Divas

Haunted Hamlet

Turkeys, Tuxes, and Tabbies

Christmas Cozy

Alaskan Alliance

Matrimony Meltdown

Soul Surrender

Heavenly Honeymoon

Hopscotch Homicide

Ghostly Graveyard

Santa Sleuth

Shamrock Shenanigans

Kitten Kaboodle –
May 2016

Zimmerman Academy Shorts

The New Normal

Whales and Tails Cozy Mystery:

Romeow and Juliet

The Mad Catter

Grimm’s Furry Tail

Much Ado About Felines

Legend of Tabby Hollow

Cat of Christmas Past

A Tale of Two Tabbies

The Great Catsby –
July 2016

Seacliff High Mystery:

The Secret

The Curse

The Relic

The Conspiracy

The Grudge

Sand and Sea Hawaiian Mystery:

Murder at Dolphin Bay

Murder at Sunrise –
June 2016

Road to Christmas Romance:

Road to Christmas Past

Kathi Daley
lives with her husband, kids, grandkids, and Bernese mountain dogs in beautiful Lake Tahoe. When she isn’t writing, she likes to read (preferably at the beach or by the fire), cook (preferably something with chocolate or cheese), and garden (planting and planning, not weeding). She also enjoys spending time on the water when she’s not hiking, biking, or snowshoeing the miles of desolate trails surrounding her home.

Kathi uses the mountain setting in which she lives, along with the animals (wild and domestic) that share her home, as inspiration for her cozy mysteries.

Kathi is a top 100 mystery writer for Amazon and she won the 2014 award for both
Best Cozy Mystery Author
and
Best Cozy Mystery Series
.

She currently writes five series: Zoe Donovan Cozy Mysteries, Whales and Tails Island Mysteries, Tj Jensen Southern Seashore Mysteries, Sand and Sea Hawaiian Mysteries, and Seacliff High Teen Mysteries.

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