Some books make me hungry for more, literally! Often books include recipes or feature characters who cook up mouth-watering creations. So once a month I plan to feature a book I have recently read with a recipe that goes along with it. Here is my first feature — Recipe for Murder and Lemon Crumb Cake, courtesy of main character Priscilla Crumb.
Pricilla Crumb’s guest list has just turned into a suspect list . . . for murder. Pricilla never expected to be involved in a real life mystery, but that’s exactly where she finds herself when one of the guests at her son’s hunting lodge is found dead after sampling one of her salmon-filled tartlets. Determined to discover the truth, this unconventional busybody follows one lead after another, dishing up laughter and suspense along the way.
My Review HERE.
Lemon Crumb Cake (courtesy of Taste of Home)
2 cups buttermilk
1 cup sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15-3/4 ounces) lemon pie filling
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
1/4 cup sliced almonds, toasted
Reduced-fat vanilla ice cream, optional
1. In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
2. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.
Yield: 20 servings.