Mix the cinnamon, nutmeg and sugar together in a saucer or small salad plate that is slightly larger than the rim of your martini glass. (I used the cap of my flour jar turned upside down to do this—it fit perfectly.)

Dip your impeccably clean fingertip in a bit of lemon juice and run it around the rim of the martini glass. (The object here is to make it wet on top of the rim so the rimming mixture will stick.)

Turn the glass upside down in the shallow bowl and move it around a bit so that the rimming mixture coats the tip of the rim.

Set the rimmed glass on the counter while you make the drink.

Combine the drink ingredients in a martini shaker. Add ice and shake for 5 to 10 seconds, but not long enough to melt the ice cubes.

Strain the mixture into your rimmed martini glass, add the blackberry garnish, and serve.

Alternatively, you can make this in a pitcher filled with ice, stir until the mixture is icy cold (but not long enough to melt the ice—you don’t want it to dilute the martini), and strain the mixture into your rimmed martini glass.

Drop a fresh or frozen blackberry into your drink as a garnish.

Yield: 1 delicious non-alcoholic “martini” that tastes like blackberry pie!

Hannah’s Note: If you’re only making one Blackberry Pie “Martini”, you’ll have some rimming mixture left over. Put it in the cupboard and use it to sprinkle on hot buttered toast in the morning to make cinnamon toast.

BLACKBERRY PIE MURDER RECIPE INDEX

BLACKBERRY PIE MURDER RECIPE INDEX

Tio Tito’s Sublime Lime Bar Cookies

Treasure Chest Cookies (Lisa’s Aunt Nancy’s Babysitter’s Cookies)

Chip Chip Hooray Cookies

Grandma’s Buttermilk Pie

Cream Cheese and Herb Scones

Fettuccini “Porcini” (Australian Fettucini)

Rummy Tum Tum Cake

Rummy Tum Tum Chocolate Frosting

Winnie’s Fresh Blackberry Pie (“Blackbeard Pie”)

Fresh Blackberry Cookies

Orange Crisps

Chocolate Orange Crisps

Airy Berry Cookies

Chocolate Drizzle

Chocolate Hazelnut Crackles (Nutella Cookies)

Bacon, Egg, and Cheddar Cheese Toast Cups

Graham Cracker Cake

Triple Chocolate Cookies

Butterscotch Brickle Bar Cookies

Golden Raisin Whippersnapper Cookies

Blue Apple Muffins

Yummy Yam Cookies (Sweet Potato or Yam Cookies)

Easy Pralines

Blackberry Pie Martini

Blackberry Pie Cooler

(Non-Alcoholic Blackberry Pie “Martini”)

Baking Conversion Chart

Baking Conversion Chart

These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

VOLUME

U.S.	Metric
½ teaspoon	2 milliliters
1 teaspoon	5 milliliters
1 tablespoon	15 milliliters
¼ cup	50 milliliters
cup	75 milliliters
½ cup	125 milliliters
¾ cup	175 milliliters
1 cup	¼ liter

WEIGHT

OVEN TEMPERATURE

Note: Hannah’s rectangular sheet cake pan, 9 inches by 13 inches, is approximately 23 centimeters by 32.5 centimeters.

A Letter From Joanne Fluke

A Letter From Joanne Fluke