Recipes – Ladies of Mystery

For many of us this has been a year of uncertainty, a difficult year, and a year we could never have imagined, one that took us completely by surprise and rocked our universe. For my husband and me it has meant almost no in-person contact with our children. Our son and daughter-in-law live on the West Coast, my husband and I live north of the Finger Lakes on Lake Ontario, and although we spent time over the summer with our daughter who lives in New Jersey, she’s started back teaching. We have no idea when we’ll be able to visit with any of them again.

Zoom meetings have become part of our lives. Truth be told, it’s not a great way to mourn the death of a beloved sibling, celebrate several new births, or the milestone of a cousin’s 70^th birthday. We do it; we have no choice, but it’s been much harder than giving up dining out at restaurants or attending live cultural performances.

On the professional end, book talks and signings, and a conference for readers of mysteries where I was to be a panelist, were all canceled because of Covid-19, shortly after my second mystery was launched. Appointments for yearly check-ups and screenings have also been canceled and rescheduled, more than once.

But despite the uncertainty and sadness, there have been bright spots: The babies and birthday mentioned above, the support of friends when we were mourning the death of my sibling; the outdoor, safe distancing gatherings of a small group of us who are bonded not by blood but by heart; a cooking video on YouTube with me preparing a recipe from one of my books. And we do get to speak with and see our children on FaceTime and at family Zoom gatherings.

In early April we adopted Nova, a tiny Blue Tick Beagle, who captured our hearts from the moment we saw her photo at the shelter. A gentle, easy going and loving dog, she also is spunky and stubborn, qualities that have stood her in good stead, given the horrible neglect and abuse she suffered before becoming part of our family. Five months have passed, and Nova is a happy, healthy, increasingly confident and secure dog, just as we had hoped. It was the virus that brought us together.

To deal with the anxiety I feel because of these surreal times, I’ve been listening to guided meditation CDs, about 20 minutes daily; it’s helped. As has writing in a journal, giving voice to thoughts and feelings about all the chaos in our world. But I also write down ten things each day for which I’m grateful. Poetry and classical music, always part of my life, have assumed a greater role, calming and centering me.

Most of us have heard the old saw, “this too shall pass,” but sometimes it’s not all that easy to believe. I think it will happen, eventually, but our world, both big and small, will be changed forever. Hopefully, when it does, we’ll find strength to pick up the pieces and move on.

Since this is the 5th Monday of the month and we don’t have a person scheduled, we decided to make the 5th Monday or Thursday of a month a day when we gather and give you recipes, talk about our lives, or what is happening that you might be interested in as a group.

Today, because of the holidays approaching a few of us are giving you recipes. These are in the order in which they arrived in my inbox.

CANDIED SWEET POTATOES

Warning, I never measure.

As many sweet potatoes (the lighter yellow ones, not yams) as you think you’re family or guests will eat. Put this in pot and cover with water. Boil until easily pierced with a fork—but you don’t want them mushy. When cool enough, peel, and slice into half or quarters depending upon how large they are. Layer in a baking dish. On each layer put several pats of butter and sprinkle with brown sugar. Be generous. Bake in the oven at 350 degrees for about 30 minutes. If you prepare ahead of time and refrigerate, bake for 45 minutes.

My recipe is something I always fix for Thanksgiving. I like these way better than the canned yams with marshmallows so many serve. My aunt always made these for our Thanksgiving feasts all during my childhood and brought them when I became the host for the big dinner. She is no longer with us, but having them brings back memories of my aunt.

–Marilyn Meredith

From the recipe box of my character Shandra Higheagle

Shandra’s Sixty-minute Cinnamon Rolls

3 1/2 to 4 1/2 cups all-purpose flour

4 TBSP sugar

1 tsp salt

2 packages Active Dry yeast

1 cup milk

1/2 cup water

1/4 cup butter

Brown sugar to cover the dough

Cinnamon to cover the brown sugar

1/4 cup melted butter

In a large bowl thoroughly mix 11/2 cups flour, sugar, sale, and undissolved yeast.

Combine milk, water, and butter in a saucepan. Heat over low heat until liquids are very warm (120-130 degrees F) ( I use the microwave and a pyrex measuring cup) butter does not need to melt. Gradually add this to the dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; place in warm (98 degree F) to rise for 15 minutes.

Turn dough out on floured board and roll into a large rectangle. Spread with melted butter, cover with brown sugar, and sprinkle with cinnamon. roll up long side and cut in 1-11/2 inch slices depending on if you want fewer but larger rolls or more rolls. Place cut side down in a buttered 9″ x 13″ pan. Let rise in in a warm, free from draft area for 15 minutes. ( I usually fill my small sink with hot water, place a cooling rack over it and set the pan on that with a towel over the top. My daughter uses the warming oven)

Bake at 425 degrees F, for 15 minutes or until done. Drizzle with a milk and powdered sugar glaze.

–Paty Jager

CARAMELIZED VIDALIA ONION DIP

2 T. butter or margarine

3 large Vidalia or other sweet onions, sliced thin

1 8 oz. pkg. cream cheese, softened (can use light)

1 8 oz. pkg. Swiss cheese, shredded (can use reduced fat)

1 C. grated Parmesan cheese

1 C. mayonnaise (can use light)

Vegetable Chips (I use Terra)

Preheat your oven to 375 degrees. Melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring often (30-40 minutes) or until onions are caramel colored (scrape the bits from the bottom). Combine all the cheeses and mayo in a large bowl and add and mix the cooked onions. Spoon into a baking dish and bake about 30 minutes or until the top is browned and bubbly. Serve with the veggie chips.

Make ahead: You can make and assemble the dip the day before, put into the baking dish, cover and refrigerate. Bake as instructed above but for 45-50 minutes instead of 30 minutes.

–Karen Shughart

Murder in the Museum: An Edmund DeCleryk Mystery and soon-to-be released Wheel of Death, a mystery by 22 authors.

photo source: canstock