Candy Cane Murder Read online

  “I have to tell you what happened first.”

  “Okay.” Hannah motioned to a stool at the stainless steel work counter and Lisa sat down. “Go ahead.”

  “Cyril came in with Brigit and they sat at a table with Rick and Jessica,” Lisa named Cyril’s wife, oldest son, and daughter-in-law. “Jessica was talking about how nice Sally’s party was and how much fun they were having until Mike came over and put Rick to work interviewing everybody.”

  “Go on.”

  “Then Brigit asked Rick for more particulars about how Wayne died, and Rick told her he wasn’t supposed to give out any information. And Brigit wanted to know why not since Jake and Kelly had announced on KCOW that it was a massive blow to the back of the head that had caved in Wayne’s skull and caused his death.”

  Hannah made a mental note to try to get her hands on the crime scene photos. If she remembered correctly, Wayne had been wearing his Santa hat when she found him. The hat was made of thick, furry red material and it had a wide cuff of white fur all the way around it. The blow must have been delivered with considerable force to cave in Wayne’s skull right through his padded hat.

  “Then they started to talk about who could have killed Wayne. Rick didn’t say much and I figured he was a little uncomfortable about maybe leaking some information without meaning to do it, but Jessica and Brigit were talking about all the people Wayne had overcharged at the store. And then Cyril spoke up and said he knew exactly how Wayne had died, and the killer was going to get away with it.”

  “That’s when the subject of alien abduction came up?” Hannah guessed.

  “That’s right. But first Cyril asked them if they’d noticed how bright the moon was last night. And they all said they’d noticed.”

  “Cyril’s right about that. I noticed it, and so did Andrea and Michelle. We even commented on it when we were walking to the parking lot.”

  “Well, Cyril said the reason it was that bright was because the aliens were refracting the moon’s energy with the hull of their giant space ship. And what they’d thought was the moon was really the hull of the ship.”

  Hannah snorted. She couldn’t help it. “Oh, boy!”

  “That’s not all. Cyril claimed that the aliens practiced thought control on Wayne, drawing him off the path and making him climb up the side of that steep snow bank.”

  “Why would they do that?”

  “That’s what Jessica asked him. And Cyril said the reason they wanted Wayne to climb up to the top was so they could take a better look at him.”

  “They were too nearsighted to see him on the ground?” Hannah’s grin grew wider.

  “I guess so. Or maybe they just didn’t refract enough of the moon’s energy to light him up.” Lisa gave a little giggle. “Anyway, that was when Brigit had to leave the table. She pretended to have a bad cough, but I could tell she was laughing.”

  “Can’t blame Brigit for that.”

  “I know. I almost lost it, too. But Cyril kept right on talking. He said that when the aliens caught sight of the white fur on Wayne’s Santa costume, they assumed he was an animal instead of a human. And since they had already abducted enough animals, they pushed him back down the snow bank.”

  “Killing him in the process?”

  “That’s what Cyril said. Is he crazy, or what?”

  Hannah was about to agree that the master mechanic who fixed her cookie truck had slipped several cogs. But before she could say that, she remembered a small notice she’d read in the Lake Eden Journal. The Wolf Pack Lodge would be holding their annual Whopper Contest next week. If she remembered correctly, Cyril had won last year with his story about how the porcupine got its quills. “He’s not crazy,” she said.

  “He’s not?”

  “No, he’s just practicing for the Whopper Contest.”

  Lisa rolled her eyes. “I don’t think it’s very nice to joke about murder. Of course Cyril isn’t exactly mourning Wayne Bergstrom, either.”

  “What do you mean?”

  “Herb said they got into a really big fight a couple of days ago at the garage. Herb was picking up his squad car and there they were really going at it. Cyril was accusing Wayne of trying to put him out of business, and they were yelling, and shaking their fists, and…oh, gosh!” Lisa stopped speaking and her mouth dropped open. When she recovered enough to speak again, she raised shocked eyes to Hannah. “You don’t think that…?”

  “Anything’s possible,” Hannah told her. “One thing’s for sure. I’m going to call Herb the minute I get those ovens turned on and find out all about it.”

  Edna Ferguson, the head cook at Jordan High and Hannah’s helper for the luncheon, came into the kitchen at the community center and sniffed appreciatively. “They’re going to love your quiches,” she said.

  “I hope so.” Hannah stared down at the lineup she’d just taken from the oven. “What’s our E. T. L.?”

  Edna looked puzzled for a moment and then she laughed so hard, her tightly wound gray curls bounced. “Estimated Time of Luncheon?” she asked.

  “That’s right.”

  “I’d say twenty minutes. The last club member just came in and your mother’s getting ready to present the awards.”

  Hannah was confused. Delores had called her at the shop to say that Jenny Perkins had canceled, and so had one other award recipient. “I talked to Mother this morning and she thought the awards would take only ten minutes.”

  “It always takes longer than they think it will. I’ve been coming to these things for years now, and everybody always wants to thank somebody. It’s their time in the limelight, you know? I call it the Oscars at Lake Eden.”

  “You’re right,” Hannah said. But unlike the Academy Awards, she couldn’t crank up the music to get the winners to stop talking. There was one thing she could do though, and she turned to Edna with a question. “Do you know if there’s a fan around here?”

  “You mean an exhaust fan?”

  “No, a window fan. It doesn’t have to be very big.”

  Edna turned on her heel and headed for the big walk-in pantry. In just a moment, she was back with a small round fan that looked ancient. “How’s this?”

  “Perfect, if it still works.”

  “It does. I used it last summer. Where do you want me to set it up?”

  “Behind the row of quiches. Then I want you to open the shutters to the pass-through window an inch or two, and turn on the fan.”

  Edna looked puzzled as she hooked up the fan and opened the shutters. “What are you doing, Hannah?” she asked.

  “Aroma therapy.”

  “Aroma ther…oh!” Edna gave a very girlish-sounding giggle for someone who’d passed the age of consent more than thirty years previously. “You’re a clever one, Hannah! And it ought to work. Once they get a whiff of your quiches, the only person they’ll want to thank is the cook!”

  COUPLE OF QUICK QUICHES

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

  Hannah’s Tips on Quiche: Quiche is easy. Really. Yes, the title is French, but really it’s just egg pie. It’s a custard, a rich savory one, (that means it’s not sweet like a caramel custard or a traditional custard pie,) and it’s filled with meat and cheese, and other good stuff to eat. Quiche is not just a ladies’ luncheon entrée, served in slim slices on fine china and accompanied by an impertinent little Chardonnay. It’s real food that guys enjoy. Even if your husband drives a truck, swears like a trooper, rolls up his T-shirt sleeves to hold his cigarette pack, and can shovel the driveway with one hand tied behind his back even after a night on the town, he’ll still love a hearty, meaty quiche. (Hint from Hannah: Try Quiche Lorraine first, and call it “Bacon & Egg Pie”.)

  One quiche will serve from three to six people. (Six if you have other things to eat on the side, three if you’re going to serve just a salad and quiche.) Decide how many people you want to serve and plan accordingly. I always make at least 2 quiches. It gives my guests a choice
for the second piece and the leftovers are great for breakfast the next morning.

  QUICHE LORRAINE

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

  The Quiche Lorraine Pie Shell:

  You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)

  Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.

  Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam.

  The Quiche Lorraine Custard:

  5 eggs

  1½ cups heavy whipping cream ***

  Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.

  Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.

  Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.

  The Quiche Lorraine Filling:

  2 cups grated Gruyere cheese (approximately 7 ounces)***

  1 cup diced, well-cooked and drained bacon

  ½ teaspoon salt

  ½ teaspoon freshly ground black pepper

  ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy)

  ¼ teaspoon ground nutmeg (freshly grated is best, of course)

  Sprinkle the grated cheese in the bottom of your cooled pie shell.

  Spread the cup of diced bacon on top of the cheese.

  Sprinkle on the salt, and grind the pepper over the top of the bacon.

  Sprinkle on the cayenne pepper (if you decided to use it).

  Grate the nutmeg over the top.

  Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.

  Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.

  Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.

  Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.

  Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.

  This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

  HOLIDAY QUICHE

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

  The Holiday Quiche Pie Shell:

  You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)

  Hannah’s 1st Note: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.

  Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the oven, immediately prick them with a fork to let out the steam.

  The Holiday Quiche Custard:

  5 eggs

  1½ cups heavy whipping cream ***

  Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.

  Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.

  Hannah’s 3rd Note: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.

  The Holiday Quiche Filling:

  1 red bell pepper, washed, seeded and diced into bite-sized pieces

  1 green bell pepper, washed, seeded and diced into bite-sized pieces

  1 cup herb-seasoned stuffing mix ***

  1 cup grated Swiss cheese (I used Jarlsberg)

  1 cup grated Monterey Jack cheese

  ½ teaspoon onion powder

  ½ teaspoon salt

  ¼ teaspoon black pepper (freshly ground is best)

  Hannah’s 4th Note: This is the vegetarian quiche I served at Mother’s Regency Romance Club Christmas luncheon. If you’d rather have it with meat, just sprinkle a cup of cubed ham, chicken, or turkey over the bell peppers when you assemble it. Norman wants me to try it with anchovies. Norman LOVES anchovies.

  Spread the red and green pepper pieces out in the bottom of your pastry-lined pie pan.

  Sprinkle the cup of herb-seasoned stuffing mix over the top of the peppers.

  Spread the grated Swiss cheese and the grated Monterey Jack cheese on top of the stuffing mix.

  (Put the meat in here if you want to use it, or the anchovies.)

  Sprinkle on the onion powder and the salt.

  Grind the pepper on top.

  Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.

  Give your custard mixture a good whisk. Then pour it over the top of your quiche, filling it about half way.

  Open the oven, pull out the rack and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.

  Bake your Holiday Quiche at 350 degrees F., for 50 to 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.

  Let it cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve.

  I think this quiche is better when it’s warm, but Lisa says Herb likes it cold.

  Chapter Six

  “This is really sweet of you, Norman,” Hannah said, opening the back door of his car and placing the bags of cookies she’d prepared on the seat. Once she’d stashed the goodies, she got into the front seat and smiled. It was warm inside Norman’s car. And warmth was a luxury in the winter in Minnesota. Ev
en though Mike had fixed the heater on her cookie truck, it was still drafty and the cavernous space in the back was always cold in the winter months.

  “I enjoy going places with you, Hannah.” Norman backed out of the parking spot and headed down the alley that ran in back of Hannah’s shop. “You know I like helping you investigate, and Doc Bennett’s filling in for me for the rest of the day at the clinic.”

  Hannah glanced at Norman’s profile as he drove down the alley and turned onto Third. He wasn’t what any woman would call a heartthrob, but he was nice looking. It was his personality that catapulted him straight to the top of the handsome category. Her great grandmother Elsa used to say, Handsome is as handsome does, and it was true. Norman was kind, intelligent, sweet, and caring. They were qualities that Hannah held dear, right along with Norman’s sense of humor, his kindness, and his willingness to indulge her chocolate-loving soul.

  The afternoon sun sparkling on the snow that had fallen the previous night was so bright that Hannah almost wished she’d worn sunglasses. And then, before she could do more than think it, Norman had opened the glove compartment and was handing her a pair.

  “Here,” he said. “It’s really bright out today.”

  Hannah slipped on the sunglasses. “So how long have you been doing it?”

  “Doing what?”

  “Reading my mind.”

  Norman waggled his eyebrows at her. “As kindred souls we share our thoughts in a way that others can only envy.”