Crypt Suzette (A Five-Ingredient Mystery) by Maya Corrigan

Crypt Suzette
(A Five-Ingredient Mystery)
by Maya Corrigan

August 26 – September 4, 2019

Cozy Mystery

6th in Series

About the Book

Crypt Suzette (A Five-Ingredient Mystery)
Cozy Mystery
6th in Series
Kensington (August 27, 2019)
Mass Market Paperback: 304 pages
ISBN-10: 1496722426
ISBN-13: 978-1496722423
Digital ASIN: B07L2GDD8H

Val Deniston is catering the debut of Bayport’s newest bookstore—but the death of a customer is about to draw her into a real-life murder mystery …

Suzette Cripps has been occupying a spare bedroom at Val’s granddad’s house while she takes classes in this Maryland Eastern Shore town—but she’s always seemed a little secretive and fearful, and any talk about her past is a closed book.

After winning the costume contest at the Halloween-themed bookstore party, Suzette is mowed down by a hit-and-run driver—and Val and her grandfather start to wonder whether it was really an accident or if someone was after Suzette. Granddad is a little distracted by his new enterprise as a ghost-buster, but as Val talks to Suzette’s coworkers and fellow creative writing students, she grows more convinced that the dead woman’s demons weren’t imaginary—and that she needs to rip the mask off a killer …

Includes delicious five-ingredient recipes!

Guest Post


A madeleine is a small shell-shaped cake often treated like a cookie because of its tiny size. Crunchy on the edges and firm on the inside, it’s perfect to eat with tea or coffee.

To bake madeleines, you need a special pan with shell molds.

  • 2 eggs
  • 1 lemon for 1⁄2 teaspoon of freshly squeezed juice and 1⁄2 teaspoon lemon zest
  • 1 cup confectioners’ sugar (more if you want to dust the madeleines with sugar when they’re done)
  • 3⁄4 cup sifted cake flour/self-rising flour. (If you have all-purpose flour, add 1⁄4 teaspoon of baking powder to it before sifting.)
  • 1⁄2 cup butter, melted but no longer hot

Preheat the oven to 375 degrees.

Before mixing the ingredients:

  • Grease and flour 24 madeleine molds
  • Zest the lemon
  • Melt the butter, setting it aside to cool

Beat the eggs, lemon juice, and zest at high speed with an electric mixer for 3 minutes. Add the sugar gradually while beating the mixture for an additional 4 minutes. Fold in the sifted flour little by little. Then fold in the butter, stirring until it’s blended with the batter.

Spoon the batter into the shell molds, so they’re 3⁄4 full. Don’t smooth out the batter. It will fill the shell evenly as it bakes.

Bake for 10 minutes or until the edges are brown.

The tops should be golden yellow and spring back.

Add another minute or two in the oven if needed.

Cool the pan for 1 minute, then loosen the madeleines around the edges with a knife. If they don’t come out easily, you may need to tap the bottom of the pan. Cool them on a rack.

You can serve madeleines plain or dress them up by sprinkling them with confectioners’ sugar, dipping one end in melted chocolate, or glazing them with a mixture of lemon and confectioners’ sugar thinned with water to a spreading consistency.

Yield: 24 madeleines


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About Maya Corrigan

Maya Corrigan blends her love of food and detective stories in her Five-Ingredient Mystery series set in a fictional historic town on Maryland’s Eastern Shore. The first book in the series, By Cook or by Crook, was published in 2014. 

Before taking up a life of crime (on the page), she taught university courses in writing, detective fiction, American literature, and drama. She won the 2013 Daphne du Maurier Award for Excellence in Unpublished Mainstream Mystery / Suspense. Her short stories, written under the name of Mary Ann Corrigan, have been published in anthologies.

When not reading and writing, she enjoys theater, tennis, trivia, cooking, and crosswords. Her website features trivia about food and mysteries.

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