Matrimony & Mayhem: A Made in Savannah Cozy Mystery (Made in Savannah Mystery Series Book 11)
Page 16
“I heard his brother, Pietro, is going to run it.”
Carlita could see several people milling about out front, waiting to be among the first to dine at Ravello’s Ristorante. “It’s now or never.” She signaled for the server to open the doors.
Pete smiled. “I was thinking with Russo in jail…there’s an opening for the president of the Savannah Area Restaurant Association. You should apply.”
Carlita’s eyes widened in horror. “No way. Can you picture me heading up a committee of all of the restaurant owners in the Savannah area?”
“Yes.” A slow smile spread across Pete’s face. “I can picture you handling that amongst other things.”
He nodded toward the entrance, where a group of hungry diners gathered, waiting to be seated. “Ravello’s Ristorante is finally, officially open for business.”
The end.
The Series Continues…
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Hope Callaghan is an American author who loves to write Christian books, especially Christian Mystery and Cozy Mystery books. She has written more than 50 mystery books (and counting) in six series.
In March 2017, Hope won a Mom’s Choice Award for her book, “Key to Savannah,” Book 1 in the Made in Savannah Cozy Mystery Series.
Born and raised in a small town in West Michigan, she now lives in Florida with her husband.
She is the proud mother of three wonderful children. When she's not doing the thing she loves best - writing books - she enjoys cooking, traveling and reading books.
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Garlucci Italian Cookie Recipe
Ingredients:
1 cup butter, softened
2 cups sugar
3 large eggs
1 – 15 oz. container ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
(Frosting):
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
3 tablespoons cream cheese, softened
½ teaspoon lemon zest (optional)
Directions:
-Preheat oven to 350 degrees.
- Combine flour, salt and baking soda in medium bowl. Set aside.
- In large bowl, cream butter and sugar.
-Add eggs one at a time. Beat well after adding each one.
-Add ricotta cheese and vanilla.
-Mix thoroughly.
- Slowly add dry mixture to sugar mixture.
-Mix thoroughly.
-Drop by rounded teaspoonful, roughly two inches apart onto greased baking sheets.
-Bake at 350° for 10-12 minutes or until lightly browned.
-Remove and set aside to cool.
-While cookies cool, cream butter, confectioners’ sugar, vanilla, cream cheese and lemon zest.
-Add a tablespoon of milk, one at a time until frosting is smooth.
-Frost cooled cookies.
-Store in the refrigerator.