Sunday, September 24, 2023


Sugar Plums, Snickerdoodles, & Sleuths

Welcome to Lake Livonia-

A cozy north Iowa community 

filled with friendly people, 

lots of activities, 

a few mysteries,

and good food 

from Susan Stewart's Potluck Paradise Cafe 

First the Mysteries!

Below is a Sneak Peek at recipes from the third Potluck Paradise Cafe adventure due out Christmas 2024. In She Kept Her Word Susan discovers a mystery about her own family that changes her view of Lake Livonia. Three mysterious men come through town--are they wise or a danger? The Cafe family welcomes new members as Lake Livonia celebrates the holiday season and new beginnings. 

You can catch up with the adventures of Susan, her family, and friends in the first two books of the planned six-book series. Simply click through the title blocks on the right to begin reading the first three chapters of the first two books for free on any device. Unlock the rest of the chapters easily with tokens right on the page. You can also download the entire Book 1 ebook by clicking through to Amazon. 


Book 1   She Knew What She Wanted

In the middle of summer, following the July Fourth fireworks, long-time restaurant owner Hazel Romer disappeared.  She ran away from her business she'd run for fifty years leaving her diner in the hands of her assistant Susan Stewart. No one knew why she left or where she went. Susan reinvents the eatery. A flood uncovers a satchel buried in the basement. Her teenaged children and a good friend from years ago help discover the hidden meaning. The life of one of the neighboring shop owners is changed forever. 

Start reading all the drama for free by clicking the link at the top of the column and accessing She Knew What She Wanted on the Kindle Vella publishing platform on any device. The first chapters are free. Readers continue purchasing chapters with tokens available as you read.  

OR click through on the larger cover image to purchase the completed E-Book book. 


Book 2    She Found Her Way

Susan and her family make a success of the newly named Potluck Paradise Cafe. When a magician comes to town strange things begin to happen. The director of the Arts Center is involved as an unexpectedly large amount of money changes hands. It's up to new friends to make things right. 

Start reading She Found Her Way on any device with the first chapters for free. Click the link in the column on the right.  Content begins posting on October 15, 2023.


And now for the Food!  


Sugar Plums and Snickerdoodles.  



Victorian Sugar Plums for 21st Century Delight. 

Original 19th Century Sugar Plums are filled with dates, citron, and currants. This lighter version combines citrus with seasonal spices. They keep well in a covered container. Recipe makes about 5 dozen

1 6-ounce package dried cranberries

3 1/2 ounces dried apricots, half of a 7-ounce package. Or about 9 large apricot halves

1/2 cup orange juice

1/2 cup soft butter

1 cup granulated sugar

3 eggs

1 lemon -- grated peel and juice (3 tablespoons)

1 orange -- grated peel only

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

4 cups flour

3/4 cup finely chopped pecans

granulated sugar for dipping 

1/3 cup brandy for brushing Sugar Plums after baking. You may substitute non-pulp orange juice diluted half and half with water

Toppings 

Semi-sweet chocolate chips

White chocolate chips with orange peel and candied cherries

Frostings with variety of colored sprinkles or additional nuts

Preheat oven to 350 degrees F. Combine the cranberries and cut up apricots in a food processor and pulse until you have pieces about 1/16 of an inch. Put fruit and orange juice into a microwavable bowl and cook in the microwave on a medium setting for one minute. Allow to stand until cool. 

Cream the butter and sugar, add the cooled fruits, eggs, grated orange and lemon peel and lemon juice. Stir well. Add the flour and nuts. 


To form the sugar plums. Take a piece of dough about 1 1/4 inches in diameter. Gently form into a teardrop shape, roll in granulated sugar and place on lightly greased baking sheet, pointed side up. Press down and pinch to form a ridged looking "mountain." 

Bake until Sugar Plums are lightly browned about 15 to 25 minutes depending on how big you make them. Remove from oven and immediately brush with brandy or diluted orange juice. Decorate when completely cooled. 


Chocolate Snickerdoodles

1/2 cup soft butter

3/4 cup granulated sugar

1 egg

3/8 cup Hershey's cocoa powder

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/16 teaspoon cayenne

1/2 teaspoon cinnamon

1 cup flour

1/2 cup chips -- mini semi-sweet, cinnamon, or cherry

granulated sugar for rolling 


Cream butter and sugar, add the egg and mix well. Add dry ingredients in order listed. Mix well. Add chips and blend. Chill dough for at least 2 hours in the refrigerator. When ready to bake preheat oven to 350 degrees F. Form dough into balls about 3/4 of an inch in diameter. Roll in sugar and place on lightly greased baking sheet. Bake 8 to 12 minutes until just firm. 


 Susan Stewart's recipe for The Best BBQ Meatballs Ever. 



BBQ Meatballs in Tomato Ginger Sauce served over rice mixed with chopped spinach



For the Tomato Ginger BBQ Sauce 

1 8-ounce can tomato paste

1 12-ounce can Canada Fry Bold Ginger Ale or a ginger beer

1/4 cup cider vinegar

1/4 cup minced onion

1/4 cup minced green pepper

1/2 teaspoon grated fresh ginger root

1 teaspoon cumin

1/2 teaspoon celery seed

1/2 teaspoon minced garlic

1 teaspoon chili powder

1/4 teaspoon salt--more or less to taste

Combine all ingredients in a small saucepan and simmer until vegetables are cooked and sauce is reduced to a thickness you prefer. Stir frequently especially near the end of the cooking time. Store leftover BBQ sauce in the refrigerator for up to a week. Freeze for longer storage. 


BBQ Meatballs

1 lightly beaten egg

1 teaspoon dried basil

1/2 teaspoon ground thyme

1/8 teaspoon allspice

1/16 teaspoon ground cloves

1 pound 83% ground beef

1 pound 93% ground beef

3/4 cup finely grated carrot

Combine the seasonigs with the lightly beaten egg. Put the ground beef into a large mixing bowl. Add the carrots and egg mixture. Mix with a spoon or your hands until ingredients are fully incorporated.

Form into meatballs about the size of a golf ball. Place in a baking dish. (line with foil for easy clean up) Add about a quarter of an inch of water, beef broth, or ginger ale. 

Bake at 350 degrees F. until meatballs reach an internal temperature of 160 degrees on a meat thermometer, about 45 minutes. 

To serve: top with Ginger BBQ sauce and heat through.

Makes about 30 meatballs. 





Of course, Lake Livonia and the Potluck Paradise Cafe live in my mind.  As they say in media any resemblance to persons living or dead is coincidental.