Dark Tort Part 25

Bake for 10 minutes. Remove from the oven, take out the parchment and weights, and brush the bottom and sides of the crust with the beaten egg (you will not use all of the egg). Return the crust to the oven to bake for 10 minutes more. If the fluted edge begins to brown too quickly, it can be covered with pieces of foil until the crust is baked. Remove the crust from the oven and allow it to cool slightly while you prepare the filling and topping.

FILLING:.

1 teaspoons cinnamon cup sugar 8 cups peeled, cored, and sliced Granny Smith apples In a small bowl, combine the cinnamon and sugar. Place the apple slices in a large bowl. Sprinkle the apples with the cinnamon-sugar mixture and set aside while you prepare the topping.

TOPPING:.

1 cups all-purpose flour cup sugar 9 tablespoons chilled unsalted b.u.t.ter, cut into 1-tablespoon pieces In a large bowl (or in the bowl of a food processor fitted with the metal blade), whisk together the flour and sugar for 10 seconds. Drop the pieces of b.u.t.ter on top of the flour mixture and cut in with two sharp knives (or pulse in the food processor) just until the mixture resembles large crumbs. Do not overblend.

Place the apple mixture in the cooked crust. Evenly spread the topping over the apples, and be sure to put the pie onto the rimmed cookie sheet before it bakes.

Bake for 40 to 45 minutes, or until the topping is browned and the apples are cooked. Place the pie on a cooling rack for at least 2 hours so the pie can "set up." Serve with best-quality vanilla or cinnamon ice cream.

MAKES 8 LARGE SERVINGS.

Strong-Arm Cookies 12 tablespoons (1 sticks) unsalted b.u.t.ter at room temperature cup solid vegetable shortening 2 cups dark brown sugar, firmly packed 2 large eggs cup b.u.t.termilk 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups pecan halves, toasted and cooled 2 cups dried cherries 2 cups extra-large chocolate chips ("chocolate chunks") In the large bowl of an electric mixer, beat the b.u.t.ter and shortening on medium speed until well blended, about 2 minutes. Add the sugar and beat until the sugar is thoroughly creamed into the b.u.t.ter mixture, about 5 minutes. Thoroughly beat in the eggs, then stir in the b.u.t.termilk. Set aside.

Sift together the flour, baking soda, and salt. Gently stir into the b.u.t.ter mixture until you can see no more flour. Stir in the nuts, cherries, and chips. Chill the batter, tightly covered with plastic wrap, for at least an hour and up to overnight.

Preheat the oven to 375F. Line a cookie sheet with a silicone nonstick sheet (Silpat).

Using a -tablespoon scoop, measure out a dozen evenly s.p.a.ced cookies. Using the heel of your hand, gently push on each cookie to flatten slightly. Bake for 8 to 11 minutes, or until you can touch them lightly and leave almost no imprint.

Allow the cookies to cool one minute on the cookie sheets before using a metal spatula to remove them to racks to cool completely.

Store the cookies at room temperature in an airtight container.

MAKES 8 DOZEN COOKIES.

Chocolate Lovers' Dipped Fruits 8 ounces chopped best-quality bittersweet chocolate (not unsweetened; recommended brand: G.o.diva Dark) 1 tablespoon unsalted b.u.t.ter 1112 ounces of dried fruit (apricots, peaches, pears, etc.) In the top of a double boiler, melt the chocolate and b.u.t.ter, stirring frequently. Line a cookie sheet with waxed paper. When the chocolate and b.u.t.ter are thoroughly melted and blended, turn down the heat under the double boiler. Holding a piece of fruit between your thumb and forefinger, gently dip one end into the hot chocolate. Immediately raise the fruit, shake it gently to loosen any stray drops, then place it on the waxed paper to cool completely. Repeat with the rest of the fruit.

Note: In summer, dip large, long-stemmed fresh strawberries. At holiday time, dip glace apricots for a very special gift.

Blue Cheesecake 1 tablespoon unsalted b.u.t.ter 1 shallot, finely chopped (about cup) 24 ounces cream cheese, at room temperature 6 large eggs, at room temperature 6 ounces blue cheese (preferably Danish), crumbled and chopped cup whipping cream 1 small scallion, finely chopped (about 1 tablespoons) Preheat the oven to 325F. b.u.t.ter a 10-inch springform pan. Place an 11-by 16-inch disposable aluminum roasting pan onto a rimmed cookie sheet.

Melt the b.u.t.ter over low heat and cook the shallot, stirring occasionally, until it is limp, about 5 to 7 minutes. Set aside to cool.

In the large bowl of an electric mixer, beat the cream cheese on medium speed until it is very smooth. Add the eggs and beat until they are well blended into the cream cheese, about 3 to 5 minutes. Add the blue cheese and cream, and beat over low speed until the mixture is well blended (it will be lumpy).

Using a large wooden spoon, force the mixture through a wire strainer to remove the lumps. (This takes a strong arm and some time, usually about 7 to 10 minutes.) Blend the shallot and scallion into the smooth mixture.

Pour the mixture into the prepared springform pan. Place the springform pan inside the roasting pan, and carefully fill the roasting pan with very hot water until the water comes halfway up the outside of the springform pan. Gripping the sides of the cookie sheet, carefully place the roasting pan with the springform pan inside it into the oven. Immediately close the oven door.

Bake for about 45 minutes, or until the cheesecake has puffed, the top is golden brown, and the center is set. Remove from the oven and set the springform pan on a cooling rack. Run a knife around the inside rim of the springform pan's collar to loosen any of the cheesecake that may have stuck. Carefully remove the collar.

Cool for about 10 minutes, if you are serving the cheesecake hot. (It will sink slightly as it cools.) The cheesecake may also be served at room temperature or chilled. Cover and refrigerate any leftovers.

MAKES 8 LARGE SERVINGS.

Note: This is a savory dish appropriate for brunch or lunch. It is wonderful served with a tossed salad of either greens or fruit, along with French bread. Also, in case children protest about the idea of a "blue cheesecake," you can a.s.sure them that the finished cake is not even remotely blue in color.

Journey Cake

with Hard Sauce

12 tablespoons (1 sticks) unsalted b.u.t.ter at room temperature 1 cups sugar 4 cups all-purpose flour (high alt.i.tude: add cup flour) 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 cups apple cider Preheat the oven to 350F. b.u.t.ter a 9-by 13-inch pan.

In the large bowl of an electric mixer, beat the b.u.t.ter on medium speed until fluffy, about 3 to 5 minutes. Gradually add sugar, beating until well combined. Set aside.

Sift together the flour, soda, and spices. Using a large wooden spoon, add the dry ingredients alternately with the cider, stirring well after each addition, and beginning and ending with dry ingredients.

Pour the batter into the prepared pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Serve with Hard Sauce (recipe follows).

MAKES 12 SERVINGS.

Hard Sauce 1 cup (2 sticks) unsalted b.u.t.ter 1 pound sifted confectioners' sugar 1 to 2 tablespoons rum In the large bowl of an electric mixer, beat the b.u.t.ter on medium speed until it is very fluffy, at least 7 minutes. Gradually add half the confectioners' sugar, beating well after each addition. Beat in the rum, then beat in the rest of the confectioners' sugar.

Refrigerate any unused sauce.

Acknowledgments.

The author would like to acknowledge the help of the following people: Jim Davidson; Jeff, Rosa, Ryan, and Nicholas Davidson; J.Z. Davidson; Joey Davidson; Sandra Dijkstra, my phenomenal agent; Carolyn Marino, my brilliant editor; Jennifer Civiletto and the entire stupendous team at Morrow/HarperCollins; Kathy Saideman, for her insightful reading of the ma.n.u.script; Susan Stewart, fine artist, Littleton, Colorado; Ann Bunn, collage artist, Evergreen, Colorado; Dee Minault, partner, c.u.mberland Art Conservation, Nashville, Tennessee; Lisa Shannon Davidson, paralegal, Chicago; Roz Lynn Dorf, freelance paralegal, Boulder; the following helpful folks from Holme, Roberts & Owen in Denver: Wendy Tellier Casaday, paralegal, Frank Erisman, Esquire, and Judson Detrick, Esquire; Stephanie Kane, Esquire, Denver; Brian Streelman, Esquire, Golden, Colorado; Diane Barrett, Esquire, chancellor of the Episcopal Diocese of Colorado; Ken Iwamasa, M.A., a.s.sociate professor of art, University of Colorado; s.h.i.+rley Carnahan, Ph.D., senior instructor in the humanities, University of Colorado; Patrick N. Allitt, Ph.D., professor of history, Emory University; the following writer friends, who supplied ongoing support: Jasmine Cresswell, Julie Kaewert, and Leslie O'Kane; the Reverend Jean Treece; John William Schenk and Kirsten Schenk, caterers extraordinaire; and as always, my unparalleled source on police procedure, Sergeant Richard Millsapps, Jefferson County Sheriff's Department, Golden, Colorado.

About the Author.

Diane Mott Davidson is the author of twelve bestselling novels. she lives in Colorado with her family.

www.dianemottdavidson.com.

Visit www.authortracker.com for exclusive information on Diane Mott Davidson.

Available from HarperAudio and HarperLargePrint.

OTHER BOOKS BY DIANE MOTT DAVIDSON.

Catering to n.o.body.

Dying for Chocolate.

The Cereal Murders.

The Last Suppers.

Killer Pancake.

The Main Corpse The Grilling Season Prime Cut.

Tough Cookie.

Sticks & Scones.

Chopping Spree.

Double Shot.