Recipes from Tails of Maple Ridge

Book 1 · The Peanut Butter Twist · Chapter 1

Henry’s Cupcakes with Maple Buttercream

Henry bakes these for the book signing at The Book Mark.

Makes 12 cupcakes

Ingredients

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup whole milk
• Maple buttercream: ½ cup (1 stick) butter, softened; 2 cups powdered sugar; 3 Tbsp pure maple syrup; ¼ tsp maple extract (optional); pinch of salt; 1–2 tsp milk as needed

Directions

1. Heat oven to 350°F and line a 12-cup muffin pan.
2. Whisk flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then the vanilla.
4. Add the flour mixture in three parts, alternating with the milk, mixing just until combined.
5. Fill cups two-thirds full and bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
6. For the frosting, beat butter until creamy, then beat in powdered sugar, maple syrup, extract, and salt. Add milk a teaspoon at a time until fluffy and pipeable. Frost generously.

Book 1 · The Peanut Butter Twist · Chapters 29–30

Buck’s Peanut Butter Twists

Henry’s signature bake. He and Buck made the dough together the night before the murder, and later Buck bakes a double batch in Tess’s kitchen. Cocoa gets the twist ends.

Makes about 16 twists

Ingredients

• Dough: ¾ cup warm milk (110°F); 2¼ tsp (1 packet) instant yeast; ¼ cup sugar; 1 large egg; 3 Tbsp butter, melted; ½ tsp salt; 2¾–3 cups all-purpose flour
• Filling: ⅔ cup creamy peanut butter; ¼ cup brown sugar; 2 Tbsp butter, softened
• Glaze: 1 cup powdered sugar; 2 Tbsp creamy peanut butter; 2–3 Tbsp milk
• 1 egg beaten with 1 Tbsp milk, for brushing

Directions

1. Stir warm milk, yeast, and sugar together and let stand 5 minutes. Mix in the egg, melted butter, and salt, then add flour a cup at a time until a soft dough forms.
2. Knead 5–6 minutes until smooth. Cover and let rise until doubled, about 1 hour. (Like Henry and Buck, you can refrigerate the dough overnight instead.)
3. Stir the filling ingredients together until smooth.
4. Roll the dough into a 12×16-inch rectangle. Spread filling over half the long side, fold the other half over, and cut into 1-inch strips.
5. Twist each strip 2–3 times and set on parchment-lined baking sheets. Cover and let rise 30 minutes.
6. Heat oven to 375°F. Brush with egg wash and bake 14–16 minutes, until golden.
7. Whisk the glaze until smooth and drizzle over the warm twists.

Cocoa’s treat: In the book Cocoa gets the twist ends. For real-life pups, skip the sugary dough and offer a lick of plain peanut butter instead. Always make sure it contains no xylitol, which is toxic to dogs.

Book 1 · The Peanut Butter Twist · Chapters 9 & 19

Maple Ridge Cinnamon-Spice Muffins

A warm, spiced muffin that turns up more than once as Tess settles into life in Maple Ridge.

Makes 12 muffins

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 cup buttermilk (or milk with 1 Tbsp lemon juice)
• 1 tsp vanilla
• Topping: 3 Tbsp sugar mixed with 1 tsp cinnamon

Directions

1. Heat oven to 400°F and line a muffin pan.
2. Whisk the flour, baking powder, baking soda, salt, and spices together.
3. In another bowl, whisk the melted butter, brown sugar, eggs, buttermilk, and vanilla.
4. Fold wet into dry just until no flour streaks remain. Don’t overmix.
5. Divide among the cups and sprinkle with cinnamon sugar.
6. Bake 16–18 minutes, until a toothpick comes out clean.

Book 2 · Paws and Prejudice

Luke’s Austen Coffee Menu

Luke’s Jane Austen–inspired coffee menu, straight from the pages of Paws and Prejudice. Here’s how to pour each one at home. Every drink makes one 12-ounce mug.

No espresso machine? Use ½ cup of extra-strong brewed coffee in place of 2 shots of espresso.

Book 3 · Murder at the Pumpkin Patch · Chapter 22

Tess’s Sunday Lasagna

Tess makes lasagna for Sunday dinner, and Jayne brings the salad.

Serves 8

Ingredients

• 12 lasagna noodles
• 1 lb Italian sausage (or ground beef)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 jar (24 oz) marinara sauce
• 1 can (14 oz) crushed tomatoes
• 1 tsp Italian seasoning
• 15 oz ricotta
• 1 large egg
• ½ cup grated Parmesan, plus more for topping
• ¼ cup chopped parsley
• 3 cups shredded mozzarella

Directions

1. Cook noodles until just tender. Drain and lay flat.
2. Brown the sausage with the onion. Add garlic, marinara, crushed tomatoes, and seasoning, then simmer 15 minutes.
3. Mix ricotta, egg, Parmesan, and parsley.
4. Heat oven to 375°F. In a 9×13-inch dish, layer sauce, noodles, ricotta mixture, and mozzarella. Repeat, finishing with sauce, mozzarella, and Parmesan.
5. Cover with foil and bake 25 minutes. Uncover and bake 20 minutes more, until bubbling and golden.
6. Let rest 15 minutes before cutting. Serve with a big green salad, Jayne-style.

Book 3 · Murder at the Pumpkin Patch · Chapter 5

Red’s Pumpkin Pie

Red’s classic pumpkin pie, smooth, spiced, and made for sharing.

Makes one 9-inch pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin purée
• ¾ cup brown sugar
• 2 large eggs plus 1 yolk
• 1 can (12 oz) evaporated milk
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ tsp cloves
• ½ tsp salt
• Whipped cream, for serving

Directions

1. Heat oven to 425°F. Fit the crust into a pie plate and crimp the edges.
2. Whisk all filling ingredients together until smooth and pour into the crust.
3. Bake 15 minutes, then lower the oven to 350°F and bake 35–45 minutes more, until the edges are set and the center barely jiggles.
4. Cool completely on a rack. Serve with whipped cream.

Book 3 · Murder at the Pumpkin Patch · Chapters 4, 7, 12 & 13

Buck’s Pumpkin Apple Streusel Muffins

Buck’s muffin of the month.

Makes 12 muffins

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup pumpkin purée
• 1 cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup peeled, finely chopped apple
• Streusel: ⅓ cup flour; ⅓ cup brown sugar; ½ tsp cinnamon; 3 Tbsp cold butter, cubed

Directions

1. Heat oven to 375°F and line a muffin pan.
2. Rub the streusel ingredients together with your fingers until crumbly. Set aside.
3. Whisk flour, baking soda, salt, and spice.
4. In another bowl, whisk pumpkin, sugar, oil, and eggs. Stir into the dry ingredients, then fold in the apple.
5. Fill the cups and top each with streusel.
6. Bake 20–23 minutes, until a toothpick comes out clean.

Book 3 · Murder at the Pumpkin Patch · Chapters 19–20

Buck’s Apology Apple Pie

Buck’s lattice-topped apple pie with “I’m sorry” cut right into the crust. Tess serves it with ice cream.

Makes one 9-inch pie

Ingredients

• Pastry for a double-crust 9-inch pie
• 6–7 medium apples (a mix of tart and sweet), peeled and thinly sliced
• ¾ cup sugar
• 2 Tbsp all-purpose flour
• 1 Tbsp lemon juice
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 2 Tbsp butter, cut into bits
• 1 egg beaten with 1 Tbsp milk
• Vanilla ice cream, for serving

Directions

1. Heat oven to 425°F. Line a pie plate with one crust.
2. Toss the apples with sugar, flour, lemon juice, spices, and salt. Pile into the crust and dot with butter.
3. Cut the second crust into strips and weave a lattice. Use a small knife or letter cutters to cut your own message into one wide strip, just like Buck.
4. Brush with egg wash. Bake 20 minutes, then lower to 375°F and bake 35–40 minutes more, until golden and bubbling. Tent with foil if it browns too quickly.
5. Cool at least 2 hours, then serve with ice cream.

Book 4 · Silent Bite · Chapters 2–4 & 10

Noreen’s Sugar Stars with White Icing

Noreen bakes four dozen of these and packs them in her red holly tin, and later shares a whole plate of her sugar cookies.

Makes about 4 dozen small stars

Ingredients

• 2¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 large egg
• 1½ tsp vanilla
• ½ tsp almond extract (optional)
• White icing: 2 cups powdered sugar; 2–3 Tbsp milk; ½ tsp vanilla; 1 tsp light corn syrup (for shine)

Directions

1. Whisk flour, baking powder, and salt.
2. Beat butter and sugar until fluffy, then beat in the egg and extracts. Mix in the dry ingredients.
3. Divide the dough in half, flatten into disks, wrap, and chill at least 1 hour.
4. Heat oven to 350°F. Roll dough ¼ inch thick on a floured surface and cut with a star cutter.
5. Bake on parchment-lined sheets 8–10 minutes, just until the edges set. Cool completely.
6. Whisk the icing until smooth and thick enough to spread. Ice the stars and let them set before stacking in your own holiday tin.

Book 4 · Silent Bite · Chapter 3

Buck’s Cinnamon Buns

Buck’s soft, gooey cinnamon buns, the kind that make the whole street smell like a bakery.

Makes 12 buns

Ingredients

• Dough: 1 cup warm milk; 2¼ tsp instant yeast; ¼ cup sugar; ⅓ cup butter, melted; 1 large egg; 1 tsp salt; 3½ cups all-purpose flour
• Filling: ½ cup butter, very soft; ¾ cup brown sugar; 2 Tbsp cinnamon
• Icing: 4 oz cream cheese, softened; 2 Tbsp butter; 1 cup powdered sugar; ½ tsp vanilla; 1–2 Tbsp milk

Directions

1. Combine warm milk, yeast, and sugar. Mix in the melted butter, egg, and salt, then the flour, until a soft dough forms.
2. Knead 5 minutes, cover, and let rise until doubled, about 1 hour.
3. Roll into a 16×12-inch rectangle. Spread with soft butter and sprinkle evenly with brown sugar and cinnamon.
4. Roll up tightly from the long side, cut into 12 slices, and arrange in a greased 9×13-inch pan. Cover and let rise 30 minutes.
5. Bake at 350°F for 22–25 minutes, until golden.
6. Beat the icing ingredients together and spread over the warm buns.

Luke’s family tradition (Chapter 31): Luke’s mother burns her cinnamon rolls on purpose, every time. If you’d like to honor the tradition, leave them in a few extra minutes until the edges are deeply caramelized.

Book 4 · Silent Bite · Chapters 4 & 24

Buck’s Gingerbread Men

A Christmas classic from Buck’s bakery case.

Makes about 2 dozen

Ingredients

• 3 cups all-purpose flour
• 1 Tbsp ground ginger
• 1½ tsp cinnamon
• ¼ tsp ground cloves
• ¾ tsp baking soda
• ¼ tsp salt
• 6 Tbsp butter, softened
• ¾ cup brown sugar
• 1 large egg
• ½ cup molasses
• 1 tsp vanilla
• Royal icing or simple powdered-sugar icing, for decorating

Directions

1. Whisk the flour, spices, baking soda, and salt.
2. Beat butter and brown sugar until fluffy. Beat in the egg, molasses, and vanilla, then mix in the dry ingredients.
3. Divide into two disks, wrap, and chill at least 2 hours.
4. Heat oven to 350°F. Roll ¼ inch thick and cut out gingerbread men.
5. Bake 8–10 minutes on parchment-lined sheets. Cool, then decorate.

Carly makes gingerbread stars from a dough like this one in Chapter 23. Her first batch burns, so keep an eye on the oven.

Book 4 · Silent Bite · Chapter 6

Buck’s Chicken Soup with Thyme

Comfort in a bowl, Buck-style, fragrant with fresh thyme.

Serves 6

Ingredients

• 2 Tbsp butter or olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1½ lbs boneless chicken thighs or breasts
• 6 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf
• 2 cups egg noodles
• Salt, pepper, and chopped parsley

Directions

1. Melt butter in a large pot. Cook onion, carrots, and celery 6–8 minutes until softened. Add garlic for 1 minute.
2. Add broth, chicken, thyme, and bay leaf. Bring to a boil, then simmer 20 minutes until the chicken is cooked through.
3. Remove chicken, shred it, and discard the thyme stems and bay leaf.
4. Add noodles and cook until tender, about 8 minutes. Return the chicken, season with salt and pepper, and finish with parsley.

Book 4 · Silent Bite · Chapters 6 & 20

Luke’s Caramel Coffee with Whipped Cream

Luke’s caramel coffee, piled high with whipped cream. In Chapter 20, Tess makes a version for Lindy that’s more dessert than drink.

Makes 1 large mug

Ingredients

• 1 cup hot strong coffee (or 2 shots espresso plus ½ cup hot water)
• 2 Tbsp caramel sauce, plus more for drizzling
• ½ cup milk, warmed and frothed
• Whipped cream
• Pinch of flaky sea salt (optional)

Directions

1. Stir the caramel sauce into the hot coffee until dissolved.
2. Pour in the warm milk.
3. Top with a generous cloud of whipped cream, a drizzle of caramel, and a pinch of sea salt.
4. For Tess’s “more dessert than drink” version, add a scoop of vanilla ice cream before the whipped cream.

Book 4 · Silent Bite · Chapter 8

Maurice’s Hot Cocoa

Maurice makes a big pot of this for the church kids. It’s rich, chocolatey, and perfect for a snowy night.

Serves 4

Ingredients

• 4 cups whole milk
• ⅓ cup unsweetened cocoa powder
• ⅓ cup sugar
• Pinch of salt
• 2 oz semisweet chocolate, chopped
• 1 tsp vanilla
• Mini marshmallows or whipped cream

Directions

1. Whisk ½ cup of the milk with the cocoa, sugar, and salt in a saucepan to make a smooth paste.
2. Whisk in the remaining milk and heat over medium until steaming. Don’t let it boil.
3. Add the chopped chocolate and whisk until melted. Stir in vanilla.
4. Ladle into mugs and top with marshmallows or whipped cream.

Book 4 · Silent Bite · Chapters 14 & 31

Tess’s Gingerbread with Warm Lemon Sauce

The old-fashioned gingerbread cake Tess bakes for Maddox, served with a bright, warm lemon sauce.

Makes one 8-inch square cake

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp salt
• ½ cup butter, melted
• ½ cup brown sugar
• 1 large egg
• ½ cup molasses
• ½ cup hot water
• Lemon sauce: ½ cup sugar; 1 Tbsp cornstarch; 1 cup water; 2 Tbsp butter; zest and juice of 1 lemon

Directions

1. Heat oven to 350°F and grease an 8-inch square pan.
2. Whisk flour, baking soda, spices, and salt.
3. Whisk the melted butter, brown sugar, egg, and molasses. Stir in the dry ingredients, then the hot water, until smooth.
4. Bake 30–35 minutes, until a toothpick comes out clean.
5. For the sauce, whisk sugar and cornstarch in a small pan, add water, and cook over medium heat, stirring, until thickened and clear. Remove from heat and stir in butter, lemon zest, and juice.
6. Serve squares of warm gingerbread with the lemon sauce spooned over the top.

Book 4 · Silent Bite · Chapter 22

Marian’s Apple Butter

Marian brings a jar to Tess, labeled FOR THE BOOK MARK. It’s wonderful on toast, biscuits, or warm muffins.

Makes about 3 half-pint jars

Ingredients

• 4 lbs apples, peeled, cored, and chopped
• 1 cup apple cider
• 1 cup brown sugar
• 2 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp allspice
• Pinch of salt
• 1 Tbsp lemon juice

Directions

1. Place the apples and cider in a slow cooker. Stir in the sugar, spices, and salt.
2. Cook on low for 8–10 hours, stirring occasionally, until dark and very soft.
3. Purée with an immersion blender until silky. Uncover and cook 1–2 hours more, until thick enough to mound on a spoon.
4. Stir in lemon juice. Spoon into clean jars, cool, and refrigerate up to 3 weeks. Label one for a friend.

Book 4 · Silent Bite · Chapter 31

Maddox’s Gran’s Dorchester Clam Chowder

Maddox cooks this for Tess on Christmas night from his Gran’s recipe, straight from Dorchester, Boston.

Serves 6

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 2 Tbsp butter
• 3 Tbsp all-purpose flour
• 2 bottles (8 oz each) clam juice
• 1½ lbs potatoes, peeled and diced
• 1 bay leaf
• ½ tsp dried thyme
• 3 cans (6.5 oz each) chopped clams, juice reserved
• 1½ cups heavy cream
• Salt, pepper, and oyster crackers

Directions

1. Cook the bacon in a large pot until crisp. Remove, leaving the drippings.
2. Add butter, onion, and celery and cook until soft. Stir in flour and cook 1 minute.
3. Slowly whisk in the clam juice plus the juice from the canned clams. Add potatoes, bay leaf, and thyme. Simmer 15 minutes, until the potatoes are tender.
4. Stir in the clams and cream and heat gently. Don’t let it boil.
5. Season, discard the bay leaf, and top with the bacon. Serve with oyster crackers.

Book 4 · Silent Bite · Chapter 31

Carly & Bert’s Christmas Turkey with Cranberry Sauce

The centerpiece of Christmas dinner at Carly and Bert’s table.

Serves 6–8

Ingredients

• Turkey: 1 bone-in turkey breast (6–7 lbs); 4 Tbsp butter, softened; 1 Tbsp chopped fresh sage; 1 Tbsp fresh thyme; 2 garlic cloves, minced; salt and pepper; 1 cup chicken broth
• Cranberry sauce: 12 oz fresh cranberries; 1 cup sugar; ¾ cup orange juice; zest of 1 orange; pinch of cinnamon

Directions

1. Heat oven to 350°F. Mix the butter, herbs, garlic, salt, and pepper, and rub it over and under the turkey skin.
2. Set the turkey in a roasting pan with the broth. Roast 1¾–2¼ hours, basting occasionally, until the thickest part reaches 165°F.
3. Rest 20 minutes before carving.
4. Meanwhile, simmer the cranberries, sugar, orange juice, zest, and cinnamon for 10–12 minutes, until the berries burst and the sauce thickens. It firms up more as it cools.