Devil's Food Cake Murder (Hannah Swensen, #14)(48)

Hannah almost laughed out loud. Andrea looked fit to be tied. “You’re right, Andrea. I know it doesn’t go with my hair.”

“If you know it, why did you buy it? I didn’t think you were the type of person who’d buy something just because it was on sale.”

“I’m not that type of person.”

“Then why? You’re going to look so awful in that top, Hannah. I just can’t bear thinking about it. Promise me you won’t wear it anywhere in Lake Eden.”

“I promise.”

“Thank goodness!” Andrea gave a huge sigh of relief. “And you won’t wear it when you’re with me…right?”

“Right.”

“Are you going to wear it at home where no one can see you?”

“No.”

“On a trip somewhere that I don’t know about?”

“No. Relax, Andrea. I’m not going to wear it at all.”

“You’re not going to …” Andrea stopped and a puzzled expression spread over her face. “If you’re not going to wear it at all, why did you buy it in the first place?”

“To send to Edwina Gadsby for her birthday. She sent me one of the best recipes I’ve ever tried. Everybody loves Edwina’s Chocolate-Covered Raisin Cookies.”

Bright spots of color began to appear in Andrea’s cheeks. She was obviously embarrassed. “Sorry. I really thought you were going to…well you know what I thought. I’m sorry I jumped down your throat, Hannah. I was going over Claire’s billing last night to see who might like something from the new shipment we just got in, and I saw your name. And then I realized what you’d purchased, and…I guess I overreacted.”

“Just a bit, but that’s okay. It’s nice to know that the fashion police are on patrol. Come on in. Mother and Mike are here, and Norman should be arriving any minute.”

“Thanks,” Andrea said, following as Hannah pulled open the door and stepped in. “What smells so heavenly?”

“Chocolate Apricot Bread Pudding. It’s an experiment.”

“Can I help you taste test it?”

“Yes. We’re all going to have some.”

Andrea had just finished greeting Lisa, Mike, and their mother when Norman came in. “Good thing I got extra,” he said, handing the take-out boxes from the Corner Tavern to Hannah. “It smells great in here.”

Lisa set out plates, silverware, and napkins while Norman began to dish out the eggs, bacon, sausage, hash browns, and biscuits. He passed the plates to Hannah, who delivered them to the hungry guests.

For long moments there was nothing said. Everyone was too busy eating. Then Norman broke the silence. “Seconds, anyone? We’ve got plenty.”

“Just set the boxes in the center of the table, dear,” Delores suggested. “You don’t have to wait on us. We can dish it up ourselves.”

In a few more minutes, they’d done justice to what Hannah had thought would be way too much food. “What do you think?” she asked the group. “Shall we have Chocolate Apricot Bread Pudding for dessert?”

“Dessert for breakfast?” Delores asked. And then, when everyone else nodded, she gave a little shrug. “Why not?”

There was another moment of silence as Hannah passed around bowls filled with bread pudding and topped with heavy cream. Then everyone began to eat. Hannah listened to the sounds of silverware clinking against the sides of the bowls, and smiled. There were a few little moans of enjoyment and an occasional sigh of contentment, but no one took the time to speak. They were all too busy polishing off their desserts. Looking around at the happy and satisfied faces of her family and friends, Hannah knew that if she asked them to name their favorite meal, they’d all answer, “Breakfast! Especially this breakfast!”





SALLY’S APRICOT BREAD

Preheat oven to 350 degrees F., rack in the middle position.

? cup softened butter (1 and ? sticks, 6 ounces)





1 package (8 ounces) softened cream cheese (the brick kind, not the whipped kind)





2 cups white sugar (granulated)





2 beaten eggs (just whip them up in a glass with a fork)





? teaspoon vanilla extract





1 and ? cups mashed apricots ***





3 cups flour (don’t sift—pack it down in the cup when you measure)





? teaspoon baking powder





? teaspoon baking soda





? teaspoon salt





1 cup chopped pecans





*** - You can use fresh apricots and peel and slice your own, or you can buy them already sliced and prepared in the ready-to-eat section at your produce counter, or you can use canned apricots. (I used well-drained canned apricots, two 15-ounce cans, and pureed them in a blender.)

Hannah’s 1st Note: This is a lot easier with an electric mixer.

Beat the butter, cream cheese and sugar together until they’re nice and fluffy.

Add the beaten eggs and mix well.

Add the vanilla extract and mix thoroughly.