“That was a stroke of genius. You’re the only one I know who’d think to put diced jalapeños in brownies. Sure, they’ve got a little burn, but if you eat them with milk on the side, they’re great. I’m going to get some vanilla ice cream tomorrow and try them à la mode.”

Hannah stood there with a gaping mouth, not even noticing that little Bethany Todd wore the same puzzled expression as her aunt. “You … uh … you liked them?”

“The chiles really bring out the taste of the chocolate. You don’t have to take out an ad or anything, but Shawna Lee’s brownies can’t hold a candle to yours!”

Hannah stared up into Mike’s face. He was serious. He liked her jalapeño brownies. Should she confess that she’d baked them out of meanness, and spite, and jealousy?”

Oh, sure. When pigs fly. Hannah smiled demurely, no easy task for her, and gave Mike a little hug.

“Thank you for the compliment,” she said, following her mother’s golden rule. “I’m so glad you liked them.”

APPETIZERS

BAKED BRIE

Preheat oven to 375 degrees F., rack in the middle position.

This is Lisa Herman’s recipe, and she says to tell you that it’s the easiest appetizer she ever made in her life.

6-inch round, just ripened baby Brie (5-inch will also work)

one round, unsliced loaf of bread, 10 to 12 inches in diameter

¼ cup green onion, chopped (clean and peel them first — then you can use up to two inches of the stem)

¼ cup shallots, chopped

¼ teaspoon white pepper

2 tablespoons white wine (or 1 tablespoon water, 1 tablespoon vinegar)

½ teaspoon Mrs. Knudson’s Season Salt

Slice the top from the bread. Keep the top — you’ll need it later. Hollow out the inside of the bread, leaving at least ¾ inch of bread in place on the sides and 1 inch on the bottom.

Slice off the top rind of the baby Brie. (If you dip your knife in water frequently, it won’t stick as much.) Leave the rest of the rind in place.

In a small bowl, mix together the green onion, shallots, white pepper, white wine, and Season Salt.

Spread this mixture on top of the Brie, replace the top slice of bread, and wrap the entire loaf in aluminum foil.

Bake at 375 degrees F. for 30 minutes.

Serve with cubed bread or crackers.

BUSY DATE PTÉ

This recipe is from Mike Kingston (actually, it’s from his sister, but she said Mike could use it).

8-ounce package of braunschweiger (liver sausage — I used Farmer John’s)

¼ cup horseradish sauce (4 tablespoon — I used Heinz)*

If you can’t find horseradish sauce where you live, mix 1 tablespoon of horseradish with 3 tablespoons of mayonnaise, and it should work just fine.

Cut the braunschweiger into chucks and place it in the bottom of a microwave-safe bowl. Heat it on HIGH for 45 seconds. Stir it around a bit, and if it’s still cold, heat it on HIGH for another 10 to 15 seconds, or until it’s soft enough to be mashed with a fork.