Intuition Cracks The Case in Southern Sass and a Crispy Corpse by Kate Young


Supernatural Instincts Help to Crack Unsolved Cases inSouthern Sass and a Crispy Corpse by Kate Young

Get acquainted with the newest Cozy Corner selection from Kensington Publishing! In Southern Sass and a Crispy Corpse by Kate Young, a killer is serving up a two-for-one special on Georgia’s picturesque Peach Cove Island. It’s the perfect reason to heat up the kettle to steep your favorite tea, plate an assortment of sweet treats, and take a seat in your beloved comfy chair. Don’t forget to try an exclusive Lime Cream Puff recipe to enjoy with this engaging book too. 

Lime Cream Puffs
Makes about 12 servings
  • Lime Cream Puffs:
  • 1 cup water
  • 1 stick unsalted butter
  • 1 teaspoon sugar
  • 1 cup all-purpose flour
  • 4 large eggs

  • For lime pastry cream:
  • 2¼ cups whole milk
  • 6 large egg yolks
  • ⅔ cups sugar
  • ⅓ cup cornstarch
  • 1 tablespoon vanilla extract
  • Zest of 3 limes
  • ½ a stick of butter
  1. Preheat oven to 425F.
  2. Line 2 rimmed baking sheets with parchment paper. In a small saucepan, bring water, butter, and sugar to a boil over high heat. Immediately remove from heat. With a wooden spoon, stir in all-purpose flour until mixture pulls away from the sides of the pan and forms a ball. Allow to cool for 2 to 3 minutes.
  3. Add eggs one at a time, mixing after each addition. You should have a lovely pate a choux dough. Transfer dough to a pastry bag fitted with a half-inch round tip. Pipe batter into small mounds (about the size of Hershey’s Kisses) 1 inch apart. Use a little water on the tip of your finger to smooth out pointy tips.
  4. Bake 10 minutes, then reduce heat to 350F and bake until puffs are light, airy, and golden brown. About 20 to 30 minutes. Let cool on sheets while you make the filling.
  5. In a medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, lime zest, and corn starch. In a heavy saucepan over medium heat, add 1¾ cups milk, vanilla, and remaining sugar. Bring to a simmer without stirring.
  6. Whisk hot mixture into egg yolks and return to the saucepan. Whisk constantly over heat until lime pastry cream thickens. About a minute or so. Remove from heat and transfer to a bowl. Cover with plastic wrap, placing wrap directly on cream to prevent a skin from forming. Chill 4 hours.
  7. Fill a pastry bag fitted with a medium round tip and pipe cream into each puff from the bottom.
  8. Serve.
Kitchen Tip: Pastry cream can be made up to 3 days in advance. Leftovers can also be kept in the refrigerator up to a week in airtight container.
Recipe Note: Please note this recipe is not pictured in the featured photograph.

Get Your Copy of Southern Sass and a Crispy Corpse by Kate Young Here!

About Southern Sass and a Crispy Corpse

After her mama’s passing, Marygene Brown returned to Peach Cove Island to help her sister Jena Lynn run the family diner, renowned for its homemade peach desserts. But Mama is never too far away—her sassy spirit haunts the island, and more specifically Marygene. Lately Mama has been warning her that the dead will seek her out to solve their murders, an idea Marygene is far from peachy keen on.

But that prophecy appears to be coming true when she goes for a dip in the water off the island and swims right into a woman’s charred corpse floating in the waves. And when Marygene and her brother Sam come upon a second burned body in a wine cellar at an event they’re catering, it appears they have a double homicide on their hands. It soon turns out the victims have more in common than their charred remains, and Marygene will need to double down to find a killer who has no aversion to playing with fire. Good thing Mama has her back.

About The Author

Kate Young writes Southern mystery novels. She is a member of Sisters in Crime and the Guppy Chapter. Kate lives in a small town in Georgia with her husband, three kids, and Shih Tzu. When she is not writing her own books, she’s reading or cooking. Keep up with Kate at and on Facebook.


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