“I’m fine, thank you, Robert. Oh,” Annabelle said, noticing young Dougie holding Robert’s hand beside him. “And how are you, young man?”
“Hungry!” exclaimed the boy.
Annabelle laughed. “Well you’d better get yourself a place at the table then, hadn’t you?”
“We’ve brought you a present, Reverend,” Shona said, exchanging an affectionate look with Dr. Brownson.
“Oh yes?”
Shona lifted the large bag that she was carrying, and with Robert’s help, pulled out a canvas. She presented it to Annabelle, who took it slowly and studied it with a big grin on her face. Philippa stepped beside her to get a look.
“It’s lovely!” Annabelle gushed.
“It’s the church from the hills!” Philippa added, just as stunned by the wonderfully thoughtful gift.
Shona smiled, slightly embarrassed, but pleased with the reception.
“We just wanted to say thank you… for introducing us.” Shona turned to smile at Dr. Brownson.
Annabelle looked from Shona to Robert and back again.
“I thought you weren’t painting these days, Shona.”
“I’ve started up again,” she said, once again looking at Robert, “now that I have someone to paint alongside. But this isn’t actually one of mine, Reverend.”
“Oh?”
“It’s mine,” Robert beamed, happily. “Though I did benefit from the advice of an expert,” he added, placing an arm around Shona’s shoulders.
Annabelle and Philippa looked at the painting, appreciating its detailed strokes and the radiant colors. It showed the church towering magnificently in front of the intricate rows of houses and properties that made up the village, with Cornwall’s impressive hills rolling off into the distance.
“Wait a minute,” Philippa said, pointing out a spot on the painting. “There are two figures there…”
Annabelle peered closely at the painting. “I believe you’re right, Philippa. In fact, isn’t that…”
“You and me!” Philippa smiled. “Oh! And even Biscuit is there! Just behind the bench!”
They looked at Robert, who shrugged awkwardly.
“I saw you both there, when I began painting this. At the time I didn’t know who you were, but I thought you made a nice addition to the painting.”
Annabelle smiled and took one last appreciative look at the canvas.
“Well, you’ve certainly earned your meal!” Philippa joked.
“I’ll just go and put this somewhere safe. Take a seat and help yourselves,” Annabelle said as she pottered off, still smiling at the painting. She returned promptly and was about to speak when a shrill sound burst through the restful atmosphere. Everybody turned toward the source – little Dougie. He had his fingers in his mouth.
“Dougie!” Shona exclaimed. “What on earth are you doing?”
Her answer came in the form of the church tabby, Biscuit, as she sprinted into the kitchen from some corner of the cottage, head raised and ears pointed. Dougie whistled twice again in quick succession, at which Biscuit spun around and did a quick circuit of the kitchen table, to the amazement of everybody there.
“Well, I never!” Annabelle uttered in sheer astonishment. “I can barely get that cat up from the couch!”
“I’m training her to be a sheepcat!” Dougie said, beaming with pride. Biscuit sidled up to him, and he promptly stroked her between the ears, causing her to close her eyes with pleasure.
“Wonders never cease,” Philippa said, smiling.
“In Upton St. Mary, at least,” added Annabelle. “Come on, let’s eat. I’m absolutely ravenous.”
The diners took their seats, and enticed by the rich smell of soup and the succulent taste of the meat, were soon busily involved in eating away the chill of the weather outside. Young Dougie turned out to have a hearty appetite and ate just as much as the adults, while Shona and Robert exchanged glances and smiles throughout the meal.
“So Robert,” Philippa said, as she sat back from the table having just about eaten her fill, “will you be staying in Upton St. Mary?”
Robert finished sipping his wine and placed the glass carefully in front of him.
“I have some things I need to attend to in London, of course.” He looked at Shona. “But once that’s done, I imagine there’s nothing to stop me living here permanently and certainly plenty of reasons compelling me to.”
“How wonderful!” Annabelle added, before noticing the smile on Dougie’s face. “And it seems that you’ve already made a friend here, as well.”
Dougie’s cheeks went red, but his smile was difficult to hide. He turned to Annabelle.
“Aunt Shona says you have bees.”
Annabelle glanced at Shona. “I do, but you won’t see many of them at this time of year.”
Dougie’s face, his hopes dashed.
“Still,” Robert said, “I imagine we could see where they’re kept. You might even learn a thing or two!” He turned to Shona, then Annabelle, “Would that be alright?”
Shona and Annabelle nodded their permission, and Robert stood up with almost as much excitement as Dougie.
“Come on, young fella, let’s go. But get your coat on, you don’t want to get a cold now,” Robert tousled the boy’s hair all the way into the hallway.
The three women smiled as they watched them leave, a warm feeling of friendship pervading the room.
“I take it you two have been getting on rather well?”
“Yes,” Shona said, somewhat self-consciously. “I must admit, Reverend, when you invited us for tea together, I winced. Blind dates are excruciating.”
“I simply wanted to introduce both of you as lovers of painting.”
“Oh, come now, Reverend,” Philippa said, her smile full of humor. “You knew perfectly well what you were doing!”
They laughed. Philippa placed one of Annabelle’s favorite desserts, an apricot tart she had baked, on the table and turned to Shona.
“He’s terribly good with children, too, it seems,” she added, her smile still full of humor.
Shona looked down at her lap.
“Stop it, Philippa!” laughed Annabelle. “You’re embarrassing the poor woman!”
“No, it’s fine,” Shona said, regaining her composure. “It is actually one of the reasons I’ve grown so fond of Robert. Speaking of Dougie, it seems that he may be returning to Scotland, soon.”
Annabelle gasped for a moment as she absorbed the full meaning of what Shona was saying.
“You mean your sister’s getting better?”
Shona nodded slightly, a smile upon her face. “It’s not certain – these things never are – but she’s certainly making an improvement. She’s up and about. If it carries on this way, she’ll be well enough to have him back in a month or so.”
“Why that’s simply wonderful news!” Annabelle exclaimed.
Just then, Robert and Dougie burst into the kitchen again, Dougie having been filled with excitement and energy at the sight of the beehive.
“I saw where they live!” he squealed eagerly, as he ran around the table.
“How did it look?” Shona asked him.
“Scary. Bees are dangerous!”
“They certainly can be, if you don’t respect them,” Shona replied.
“Do you like scary stories?” Annabelle asked, playfully.
“Gosh, yes!” Dougie replied, his eyes lighting up.
“Would you like to hear one?”
“Yes, please!”
“Come over here, then,” Annabelle said, “and I’ll tell of a true story that happened to a friend of mine. It’s a terrible tale of a mysterious ghost that roams the fields. One night, she woke up and heard a shrieking sound…”
Suddenly, Philippa’s face dropped.
“Reverend Annabelle!”
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REVERENTIAL RECIPES
ECCLESIASTICAL CHOCOLATE ÉCLAIRS
For the choux pastry:
½ cup water
¼ cup butter
Pinch of salt
1/3 cup flour
2 eggs, beaten
For the chocolate icing:
2 oz. dark chocolate, broken into pieces
Pat of butter
2 tablespoons water
¾ cup powdered sugar, sifted
For the filling:
½ cup fresh cream whipped with 1 tablespoon of sugar
Preheat the oven to 400°F. To prepare the pastry, put the water, butter and salt in a saucepan and heat gently until the fat has melted. Bring to the boil and, when bubbling vigorously, remove the pan from the heat. Quickly beat in the flour all at once.
Continue beating until the mixture draws away from the sides of the pan and forms a ball: do not overbeat or the mixture will become fatty. Leave to cool slightly. Beat in the eggs gradually until the pastry is smooth and glossy.
Put the mixture into a piping bag fitted with a ½ inch plain nozzle. Pipe onto greased baking sheets, either in finger shapes approximately 3 inches long for éclairs or in rounds approximately 2 inches in diameter for profiteroles. Allow room between each shape for expansion during cooking.
Bake just above the center of the oven for 15 or 20 minutes or until the pastry is well-risen and crisp. Remove from the oven and make a slit along the sides of the éclairs, or in the base of the profiteroles. Leave to cool on a wire rack.
To prepare the chocolate icing, put the chocolate pieces, butter and one tablespoon of water in a heatproof bowl over a pan of hot water and heat gently until melted. Remove from the heat and gradually beat in the powdered sugar until the icing is thick and smooth. If the icing is too thick, add water a few drops at a time until the required consistency is reached.
Fill the pastry with the sweetened cream, then frost the tops of the éclairs with the chocolate icing. (If making profiteroles, pile onto a serving dish or in individual serving bowls and pour over hot chocolate sauce.) Makes approximately 8.
DIVINE CHOCOLATE DIPPED SHORTBREAD
6 oz. flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
5 oz. butter
4 oz. chocolate, broken into pieces
Preheat the oven to 325°F. Sift the flour, baking powder, and salt into a mixing bowl and stir in the sugar. Add the butter, in one piece, and gradually rub into the dry ingredients. Knead until well mixed but do not allow the dough to become sticky.
Roll out the dough evenly on a floured board, then cut into approximately 2-inch rounds with a fluted pastry cutter. Place the shortbread on a lined baking sheet, leaving room between each to allow for spreading during cooking. Prick the shortbread with a fork and chill in the refrigerator for a further 15 minutes.
Bake for 14 minutes or until pale-golden in color. If the shortbread becomes too brown during the cooking time, cover with foil. Remove from the oven, leave to cool slightly, then transfer to a wire rack to cool completely.
Melt the chocolate in a small heatproof bowl over a pan of hot water. Dip the edge of the shortbread into the chocolate and roll your wrist to coat the shortbread with the chocolate in a “half moon” shape. Place on wax paper and chill. Makes approximately 8.
RAPTUROUS RASPBERRY CHEESECAKE
8 oz. graham crackers
4 oz. butter, melted
1 lb cream cheese
2 oz. sugar
2 egg yolks
8 oz. fresh raspberries
¼ pint double cream
1 sachet gelatin
4 tablespoons water
Sugar to finish
Put the graham crackers between two sheets of wax paper or in a zippered plastic bag and crush finely with a rolling pin. Put in a mixing bowl. Pour in the melted butter and stir to combine. Using a metal spoon, press into the base of an 8-inch loose-bottomed cake tin. Chill in the refrigerator for 30 minutes or until quite firm.
Meanwhile, make the filling. Put the cream cheese, sugar, egg yolks and three-quarters of the raspberries in a bowl and beat together. Whip the cream until it holds its shape, then fold into the cream cheese mixture. Set aside.
Sprinkle the gelatin over the water in a small heatproof bowl and leave until spongy, then place the bowl in a pan of hot water and stir over low heat until the gelatin has dissolved. Remove the bowl from the pan and leave to cool slightly. Stir into the cheese mixture. Pour into the prepared base and chill in the refrigerator for 4 hours or overnight, until set.
Take the cheesecake carefully out of the tin (the base may be left on if difficult to move) and place on a serving platter. Top with the reserved raspberries, sprinkle with sugar and serve. Serves 8 to 10.
ANNABELLE’S FAVORITE APRICOT TART
For the French flan pastry:
1 cup flour
Pinch of salt
½ cup (1 stick) butter
2 egg yolks
2 tablespoons sugar
For the filling:
2 lbs. fresh apricots, halved and stoned
½ cup sugar
1 vanilla pod
or
2 15 oz. cans of apricots in syrup or juice
½ teaspoon vanilla extract
For the glaze:
1 tablespoon arrowroot
1 tablespoon sieved apricot jelly
Preheat the oven to 375°F. Sift the flour and salt into a bowl. Make a well in the center, then put in the butter in pieces, the egg yolks and sugar. With your fingertips, draw the flour into the center and work all the ingredients together until a soft dough is formed. Form into a smooth ball and wrap in aluminum foil or wax paper. Chill in the refrigerator for 30 minutes.
Press the chilled dough into an 8 inch flan ring placed on a baking sheet. Prick the base with a fork. Chill in the refrigerator for a further 15 minutes.
Line the dough with crumpled parchment paper and three-quarters fill with rice or baking beans. Bake in the oven for 15 minutes, then remove the rice or beans and parchment paper and bake for a further 5 minutes. Take from the oven and remove the flan ring. Leave to cool.
Put fresh apricots in a saucepan. Just cover with water, add the sugar and vanilla pod, if using, and heat very slowly until the sugar dissolves, stirring gently with a wooden spoon. Simmer for 15 to 20 minutes or until the apricots are soft and tender. Leave to cool in the juices, then lift them out with a slotted spoon, reserving the juice. Discard the vanilla pod. If using canned apricot halves, drain well and reserve the juice. Mix with the vanilla essence. Arrange the apricot halves in the flan case.
To prepare the apricot glaze, put the reserved juice (there should be ½ pint so make up to this amount with water if necessary) in a small pan and heat through. Dissolve the arrowroot in a little water, then stir into the juice with the apricot jelly. Bring to the boil and simmer until thick. Cool slightly, then pour over the apricots. Cool completely before serving. Serves 8.
SAINTLY STRAWBERRY CUPCAKES
For the cupcakes:
1 ½ cups flour
1 teaspoon baking powder
Pinch of salt
4 tablespoons whole milk
1 teaspoon vanilla extract
6 tablespoons of strawberry purée (blend fresh or frozen strawberries in food processor)
½ cup (1 stick) softened butter
1 cup sugar
2 eggs
For the frosting:
¼ cup soft butter
3 ½ cups thawed frozen or fresh strawberries
3 ½ cups powdered sugar
½ teaspoon vanilla extract
Preheat the oven to 350°F. Line cupcake tins with paper liners. Sift flour, baking powder, and salt together. Set aside. In a small bowl, whisk together the milk, vanilla, and strawberry purée. Cream t
he butter with an electric mixer and add the sugar. Beat until light and fluffy.
Add the eggs and mix slowly until combined. Add half the flour mixture and mix briefly. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix carefully and then divide the batter evenly among the cupcake liners. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in the pans for about 5 minutes then transfer to a wire rack to let them cool completely.
To prepare the frosting, purée then simmer strawberries until reduced by half. Beat the butter, sugar, and vanilla extract with an electric mixer. Add the strawberry purée a teaspoon at a time until the frosting is smooth and easy to spread. Pipe each cupcake with frosting and top with a strawberry slice. Makes approximately 14.
All ingredients are available from your local store or online retailer.
You can find links to the ingredients used in these recipes at http://cozymysteries.com//body-in-the-woods-recipes/
REVEREND ANNABELLE DIXON WILL RETURN…
Would you like to find out what happens next for Annabelle? Check out in the subsequent book in this fun, cozy mystery series, Grave in the Garage. You can find an excerpt on the following pages.
CHAPTER 1
THE USUAL SENSE of peace and tranquility that beset Annabelle whenever she walked around St. Mary’s centuries-old graveyard was not present today. She stepped slowly between the decrepit and leaning stones, her feet heavier than normal as they crunched against the dry leaves and patches of sodden, forlorn grass that even a cow would turn its nose up at. She shivered and pulled her black cassock tighter around her, not yet accustomed to the winter’s particularly sharp and sudden chilliness.
Body in the Woods (A Reverend Annabelle Dixon Cozy Mystery Book 3) Page 14