COMMUNION by Frank Lauria, Book vs. Film (Alice, Sweet Alice)

PUBLISHER: Bantam, 7/1977
GENRE: Fiction/Contemporary Horror
PURCHASE: link
BOOK GRADE: A
FILM GRADE: B

FROM PUBLISHER: Karen Spages is brutally murdered seconds before her first communion. Is her twelve year-old sister Alice responsible?

I love you. I don't want to kill you. I can't help myself.










SPOILERS BELOW

The film leaves out the entire beginning of the novel. In it we see more of how emotionally immature Alice is and see more of her disturbing behavior. Karen (played by Brooke Shields in the film) is outside thinking about how she's about to receive her First Communion. She takes a pink ball out of her raincoat and bounces it. Someone is watching her from two stories above (I think she's outside of her apartment building) and they're wearing a "garishly tinted mask of a woman's smiling face." Right after, at home, Alice is thinking about how she thinks her mother (played by Linda Miller, Jackie Gleason's daughter, in the film) likes Karen more. Alice hates and despises Karen for "stealing" their father's love away. Their father, who is divorced from their mother, has sent Karen a porcelain doll as a communion gift that has a rotating head with three faces on it. We see it in the film later. Alice is jealous of that. She walked into Karen's room and slapped a doll out of its carriage "then dug her fingers into its hair and savagely smashed its head against the side of the carriage. Unsatisfied, she pressed the pillow over the doll's beaming expression." She was getting ready to set it on fire with matches but was startled by her mother calling for her.

Alice is on her way to play at an abandoned factory and realizes she's forgotten her creepy clear mask. She stops by a candy store and buys another one just like the one she already has, for forty-nine cents. It's a Jackie Kennedy mask. The film just shows her looking through the window at them.

The part where Alice, in an act of jealousy from Karen getting a gold cross from Father Tom, pulls a doily containing glass figurines off the table and claims it was an accident, wasn't in the film.

The part where Alice drops a pitcher of milk when she's in the kitchen with her aunt Annie, in the book when Catherine goes into the kitchen to see what's happening, Annie has Alice by the shoulders and is shaking her, but that doesn't happen in the film.

The part where obese landlord Alphonso is pressing Alice up against the wall/door with his body in the novel, in the film he's got her backed up to the wall/door and is trying to kiss her.

The part near the end when Mrs. Tredoni's in the confession booth, the film leaves out the part where she masturbates as she's talking to Father Tom, "Listening to his vibrant voice, she understood she was the bride of Christ in his body and blood. Her soul was illuminated by a burst of holy light as her fingers stoked the inferno steaming her flesh." That part of the scene was pointless and I'm glad it was left out of the film.

The novel goes into Alice's parents, Catherine and Dominic's, background. They met and began dating in high school. Dominic went off to college and they married during his junior year and Alice was born before he graduated. Their pastor, Tom Hale, is their friend from high school. Catherine is thirty-five. Dominic owns an advertising firm.

The novel goes into the background of Mrs. Tredoni. She's from Italy and her family was killed off during WWII. She was raped by both American and German soldiers. She came to New Jersey, where the book and novel are set, and took refuge in a church. She became the mistress of Father Giovani. She became his secretary. She got pregnant with a daughter by him, Michaela, who died from a blood clot to the brain at age eight. When she got pregnant, he got her a fake marriage license to a fictional Ralph Tredoni, sent her to Washington, D.C., then after the baby was born, got her a fake death certificate for Ralph and brought her back to New Jersey to act as a widowed mother of an infant, where she resumed being his lover and secretary at the rectory.

In the novel, Dominic and Alphonso are stabbed in the crotch as well as other places but the crotch parts are left out of the film.

Film is set in 1961 but no date is given in the book. In the book Alice, at age twelve, is only one year older than Karen but Wikipedia says in the film Karen's only nine years old. I'm wondering if they changed it because Brooke Shields, who was really ten while filming, looks younger than eleven.


MY THOUGHTS: I like the novel better than the film because of all the extra information on the characters. I especially like the added content about Alice's behavior. The film didn't capture anything more than just major hostility with her. I don't like who the killer is nor the reason for the murders and attempted murder.

This was filmed during the summer of 1975 and released about 1.5 years later, in November 1976 under the name Communion, then rereleased in the USA in 1977 under the title Alice Sweet Alice, which is when the novel was released under the original movie title. I have no idea why the novel came out then and not in 1976 and why it didn't have the movie's title of Alice Sweet Alice.



HALLOWEEN ADULT COLORING BOOK by Alisa Calder


PUBLISHER: Creative Coloring Press, 9/2016
PURCHASE: link
ALL IMAGES: link
MY GRADE: A-

FROM PUBLISHER: Contains 28 Halloween adult coloring pages including pumpkins, witches, skeletons, jack-o-lanterns, and more. Printed on one side only for no bleed through. Printed on bright white, acid-free, 60 lb paper.













THINGS I'VE COLORED












Click images in links below to enlarge:

https://i.imgur.com/g3J23eH.jpg

https://i.imgur.com/FwhLzrR.jpg

https://i.imgur.com/sXSRN97.jpg

https://i.imgur.com/sbMrIG7.png

https://i.imgur.com/iClv00M.jpg

https://i.imgur.com/9CLbszD.jpg

https://i.imgur.com/OtQdXfF.jpg 

https://i.imgur.com/6tv9agF.jpg


MY THOUGHTS: There are a few pages of artwork in here that don't seem to have anything to do with Halloween or autumn and one pumpkin is repeated in here, minus the butterfly. I colored most of the pages that contained a pumpkin. There are two more I'd have done but parts of them are way too small to attempt coloring.

There are a lot of pages in here that don't appeal to me but overall I'm happy with the images I colored. The pages aren't perforated so you'll have to carefully rip them out. The paper is on the thin side but I had no trouble coloring on it.

The vibrancy of the soft core colored pencils I used is completely lost when you photograph it or scan your pages. Adjusting the color when you upload it doesn't help at all and it's very disappointing. Not that these look great but they do look a lot better in person.

The soft core pencils I used was a combination of Prismacolor, AmazonBasics, and Platinum Art Supply, (which are a hell of deal and I can't tell the difference between them and the AmazonBasics ones).

I purchased this myself.

HALLOWE'EN PARTY by Agatha Christie


PUBLISHER: HarperCollins, 2011
ORIGINAL PUB: 1969
GENRE: Fiction/Suspense
SETTING: England
PURCHASE: link
MY GRADE: C

FROM PUBLISHER: At a Hallowe’en party, Joyce—a hostile thirteen-year-old—boasts that she once witnessed a murder. When no one believes her, she storms off home. But within hours her body is found, still in the house, drowned in an apple-bobbing tub.

That night, Hercule Poirot is called in to find the “evil presence.” But first he must establish whether he is looking for a murderer or a double murderer.…









MY THOUGHTS: Joyce Reynolds has a reputation for being a compulsive liar. I don't like that people naturally assumed she was lying about having witnessed a murder in the past. No one asked her questions about it, they just wrote her off as a liar. Everything everyone said about her was negative and I felt that no one even cared she was murdered. The synopsis describes her as being "hostile" but she's only that way because she's being called a liar.

I felt the ending with Miranda, Joyce's friend, was nonsense. There was also another murder later on that I felt was unnecessary. Two young women were murdered previously, before Joyce, and I'm not sure why that was even mentioned as their murders weren't even investigated during the novel and it's not likely they have anything to do with Joyce's murder anyway, or the other murder in the book.

One thing that bothers me is that it's said that (I think) there was no water anywhere around where Joyce was drowned, leading me to incorrectly believe Joyce was killed elsewhere by some other method other than drowning and her head placed in the tub of water afterward. You don't have to watch true crime television to know that someone being drowned is going to make quite a mess with water while fighting for their life. The killer in this story wouldn't have planned for that mess and wouldn't have thought to bring towels to clean up with, nor did they have the time to do it since a party was going on and they'd have had to be very quick with the murder.

I don't care for Poirot. It's not likely in real life that an investigator's going to be discussing his cases with people other than those in law enforcement like he did in this book. He's a know-it-all who always just happens to figure everything out on his own.

Thank you to Jason for sending this to me.


MY HOMEMADE CANDY- Maraschino Cherry Candy, Peanut Butter Balls, Almond, Coconut, and Cherry Balls


MARASCHINO CHERRY CANDY






RECIPE:

20 maraschino cherries, ground (almost 2 T.)
4 tablespoons softened butter, margarine, or spread
1/4 c. lightly toasted almond slices or slivers, ground
2 tablespoons cherry juice from jar of cherries
1/2 teaspoon pure vanilla extract
3.5 cups powdered sugar, unsifted

Chocolate coating: 11.5 oz. bag of milk chocolate chips melted together with 2 oz. of finely chopped paraffin wax.

Grind cherries in blender and place in large mixing bowl. With hand mixer on low speed, beat together ground cherries, softened butter, cherry juice, vanilla, and ground nuts until well combined. Slowly beat in powdered sugar, one cup at a time, until mixture has come together. At this point the dough shouldn't be too moist. If it is, add powdered sugar, one tablespoon at a time until less moist and ball will hold its shape. Form two to three teaspoon-sized pieces of dough into balls. Place on lined baking sheet with at least 1/4" sides. Refrigerate for one hour or freeze for thirty minutes.

Prepare chocolate coating, detailed below. Slide one toothpick about 2/3 of the way into the side of each chilled ball. Dip balls, one at a time, into chocolate mixture and return to baking sheet, then place in refrigerator to chill for 30 minutes. Remove toothpicks and store candy in air-tight container in refrigerator. You cans store at room temperature but candy will soften slightly.

Coating: Place contents of an 11.5 oz. bag of milk chocolate chips with 2 oz. of chopped paraffin wax in a small bowl of any material over a small pot of simmering water, making sure the bottom of bowl doesn't touch simmering water. Stir occasionally. It takes about ten minutes for mixture to melt completely. Make sure all wax pieces have melted completely before dipping chocolate into it.

I pour the melted chocolate into a small mug since it's deep and easiest to dip the candy into. I prefer the hole to be in the side instead of the top since it looks better.



PEANUT BUTTER BALLS



RECIPE YEILD: 28 1.25"-1.5" balls.

RECIPE:

1/2 c. creamy peanut butter (I used Jiff)
1/2 t. pure vanilla extract (I used Kroger brand)
3 T. melted butter, margarine, or spread, still hot (I used Blue Bonnet spread)
1 T. cold milk or water
2 c. powdered sugar

Chocolate coating: 11.5 oz. bag of milk chocolate chips melted together with 2 oz. of finely chopped paraffin wax.

Combine peanut butter, melted butter, milk/water, and vanilla together in large mixing bowl. With hand mixer, mix until fully combine, making sure to scrape down the sides of the bowl with a rubber spatula to incorporate all powdered sugar. Mixture will be creamy.

Slowly beat in 1 C. powdered sugar until fully combined. Slowly beat in remaining cup of powdered sugar and mix until combined and there are no traces of white sugar remaining. Mixture will be thick yet creamy and won't quite come together.

Using about two teaspoons of mixture, quickly roll into balls and place them on wax paper/foil/plastic wrap-lined baking sheet that has at least 1/2" sides. The mixture will be firm enough to not stick to your hands. Place baking sheet of candy into refrigerator to firm up for about two hours, or place in the freezer for one hour. When ready to dip into chocolate, quickly place a toothpick about 2/3 of the way into the top or side of the candy, dip ball down into chocolate and tilt the candy after pulling out of chocolate so excess chocolate can run off. Place candy back onto cold baking sheet. When finished dipping, place finished candy back into the refrigerator for at least thirty minutes. Remove toothpicks and store candy in an airtight container in refrigerator.

FOOTNOTE: This is my own recipe that's inspired by one called Mildred's Peanut Butter Balls. I got the recipe in the late 90's out of a magazine, possibly Better Homes & Gardens, Family Circle or Woman's Day but I no longer have it. That's where I got the peanut butter, vanilla, and powdered sugar measurements from. The idea to use melted butter came from a recipe off of a cooking website, probably allrecipes.com, but not sure which recipe. The chocolate/paraffin wax ratio I came up with on my own from experimenting with it a couple years ago.


COCONUT, ALMOND, AND CHERRY CANDY



Recipe Yield: 28 large

RECIPE:

28 maraschino cherries, at room temperature and patted dry (these can be made without the cherry!)
3 T. hot melted butter, margarine, or spread
1/4 c. sliced or slivered almonds, toasted at 300 degrees F for 3 minutes, finely chopped or ground in food processor
4 c. powdered sugar, unsifted
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
1 c. sweetened flaked coconut, ground in food processor about 5 seconds
2 tablespoons plus 2 teaspoons cold water

Combine all ingredients except cherries and water in large mixing bowl. With hand mixer on low speed mix until ingredients are well combined. Add water and mix on medium speed until well combined, using a rubber or silicone spatula to scrape sides and bottom of bowl as you go along. Mixture should look like very thick frosting. It will hold its shape when rolled into a ball and won't stick to your hands.

Using about 1 tablespoon of mixture, roll into ball then press your thumb 2/3 of the way into it to make an indentation. Insert a cherry then pinch the dough up over it, covering it completely, and roll into ball. Place balls on foil, plastic wrap, or wax paper-lined baking sheet that has sides. Cover tightly with plastic wrap and refrigerate for about one hour. Remove from refrigerator, place a toothpick 2/3 of the way into the side of each ball and place candy back into refrigerator while you prepare the chocolate coating, which will take about ten minutes to melt.


FOOTNOTE: This recipe is completely my own.

PARAFFIN WAX: Once melted with chocolate, cooled, then refrigerated and remelted in microwave, it doesn't thin out to its original consistency. It's almost just as thick as plain melted chocolate.

For these recipes, you can just press mixture out into bottom of lined 8" square pan. For the coconut cherry candy, leave out the whole cherries. Make sure your foil, plastic wrap, wax or parchment paper hangs over the sides of the pan for easy removal of candy later.

Melt 1 c. milk chocolate chips in microwave, stirring after 30 seconds intervals, just until chocolate is melted. Overheating chocolate will cause it to seize up (harden) and you'll have to throw it out. Pour hot chocolate over unchilled candy mixture, spreading it out evenly. Chill mixture for 30 minutes. Remove from refrigerator, lift candy out of pan, place on counter and cut into small pieces. Store candy in an air-tight container.



TASTE OF HOME BAKING CLASSICS

PUBLISHER: Reiman Media Group, 1/2008
GENRE: Cookbooks/Baking
PURCHASE: link
MY GRADE: A

FROM PUBLISHER: Featuring 655 tried and true recipes from the kitchens of the readers of Taste of Home magazine. Contents include: 10 Tips for Baking Success, Quick Breads, Yeast Breads, Coffee Cakes & Sweet Rolls, Pies, Cakes, Cupcakes, Desserts, Cookies, Brownies & Bars. Also includes 449 color photos with easy to follow instructions for your favorite recipes!


THINGS I'VE MADE

GERMAN CHOCOLATE PIE



I made half the recipe in a 7" diameter/2.5 c. capacity pie dish. It used 2 oz. Baker's German's Sweet Baking Chocolate* (it's slightly sweeter than semisweet chocolate), sugar, evaporated milk, salt, butter, egg, cornstarch, vanilla, and salt. I used more salt than specified, a scant 1/4 t., and doubled the vanilla to 1 teaspoon. Perfect. The mixture gets heated and poured into an unbaked pie shell. I didn't sprinkle the top of the unbaked pie with pecans and coconut.

This baked in 38 minutes. It took about three hours to cool down to room temperature. The pie is firm yet creamy and holds it shape when cut. I dolloped store bought thawed frozen whipped topping on each slice.

*German's Sweet Baking Chocolate has nothing at all to do with Germany. It was created by an American named Samuel German.




LEMON RASPBERRY JUMBO MUFFINS


I made half the recipe in a standard muffin pan and got seven, not eight like the recipe stated. It's no surprise to me that mine look absolutely nothing like the ones in the photo in the book and on their website. They're very good, moist, dense, and cakelike. They need a little more salt. I used slightly less lemon extract and added 1/2t. vanilla extract. Mine baked in 18 minutes.

This recipe is almost identical to a Better Homes and Gardens one in a cookbook called Jumbo Blueberry Muffins. On their site they're just called Blueberry Muffins.




ORANGE BLOSSOM CAKE


This couldn't have turned out better. It's incredibly moist and has a little applesauce in it, which you can't taste. The recipe calls for orange zest but I used orange extract instead and added 1/2 c. sweetened dried tart cherries. I omitted the dates and nuts. I made half but used the full amount of salt but it wasn't enough. I added vanilla extract too. I wish I hadn't made the orange juice simple syrup to pour over the top of the baked cake because all it did was make it a bit gummy since the cake was already so moist. I recommend you skip that step.

I made half in a 9" round pan and it baked in exactly 20 minutes.




WHITE CHOCOLATE NUT CRACKLES


These cookies are made with equal parts butter and shortening and uses cream of tartar. I divided the dough in half and added lemon extract to half and mini semisweet chocolate chips to the other half. I rolled the lemon doughballs in sugar but not the chocolate chip ones. I made this a few days before I wanted to bake them so I let my chilled dough come to room temperature for 20 minutes.

I prefer the lemon version over the chocolate version. The lemon cookies have that distinctive sugar cookie flavor where the edges browned. Oddly enough the chocolate ones don't have that same flavor.

Using a 1.5"/1 T. scoop I got 35 balls. I baked the first batch at a lower temperature for 9.5 minutes. They're crispy. The second batch got baked on 400 degrees F like the recipe stated





MOIST CAKE BROWNIES



These are bland and buttery and I wouldn't make these again. They're made with mostly butter and a small amount of vegetable oil. They aren't really like 'cake' like the recipe title states. I made half in an 8" square pan and they baked in 21 minutes. Nothing more to say about them.



MY THOUGHTS: Everything I made turned out great. This is a very heavy hardcover with no dust jacket. It's in full-color. There are one to three recipes per page and some of those pages have a photo for each recipe. Some photos are full-page. This book is a definite keeper.


TASTE OF HOME'S COMPLETE GUIDE TO BAKING

PUBLISHER: Reiman  Media Group, 2004
GENRE: Cookbooks/Baking
PURCHASE: link
MY GRADE: B

FROM PUBLISHER: Index: Baking Basics, Cookies, Bars and Brownies, Cakes, Cheesecakes, Pies and Tarts, Desserts, Quick Bread, Muffins, Biscuits, and Scones, Savory Yeast Breads, Sweet Yeast Breads.














THINGS I'VE MADE


CARAWAY CHEESE BREAD


This is so good. I left out the caraway seeds and tablespoon of Dijon mustard. I added black pepper and 1 t. dried chives and used a little less cheese but should have used the full amount. This definitely needs more salt. It's very moist and uses plain yogurt. I didn't have quite enough yogurt, just had 5.3 oz so I added enough whole milk to it to equal the 8 oz. that was needed. I made this in a 9" x 5" loaf pan, as specified, for 30 minutes. I'd definitely make this again.

The recipe is here on their site.




CINNAMON COFFEE CAKE


I made half the recipe in a 9" x 2" baking dish. It baked in 46 minutes and made a very thick cake. I made my own glaze for it. This has 1c. sour cream in the batter but it's not quite as moist as I'd hoped. There's a layer of cinnamon and sugar in the batter that I swirled with a knife. Instead of putting chopped pecans in the layer I added ground pecans to the batter. This tastes very good and I'd make it again but I'd make half of this in an 8" pan.




CHERRY ALMOND CHEWS


These cookies are made with all shortening, no butter. I left out the coconut completely and added 1 c. of chopped dried sweetened cherries to the dough. I added chopped almonds like the recipe specifies. I didn't add a halved maraschino cherry to the top of the unbaked doughball. I made half the recipe and got 30 doughballs using a 1 tablespoon/1.5" diameter scoop. I flattened each one slightly before baking because I was scared it wouldn't spread out like it should during baking. The dough starts to brown quickly, at just five minutes, and at ten minutes they were too crunchy for me. Those are the ones in my photograph. I baked the second batch for 9 minutes after letting the cold dough sit at room temperature for 20 minutes.

This cookie is shown on the back cover, along with a few others. You can get the recipe here on their site.



FUDGE RIPPLE BROWNIES


I made half the recipe in an 8" square pan. These are very most and cakelike. Mine baked in just 15 minutes. I didn't make the vanilla frosting and chocolate drizzle. I did make my own chocolate frosting and sprinkled the top with ground pecans. There's a little too much salt in these and they aren't quite sweet enough. I wouldn't make these again.



BAKED CUSTARD


This is your basic baked custard that gets divided into separate bowls/ramekins and are placed in a large pan that's filled with boiling water. This recipe produced a very wobbly and not too firm custard. The egg-to-milk ratio is way off. This used just 2 eggs for 2c. milk. Most custards are 3 or 4 eggs per 1.5c. milk. This taste good, like all the other ones I've made, but because of how soft and wobbly it is I wouldn't make this recipe again.

I added 1/2c. melted milk chocolate to the mixture and I seriously doubt that affected the outcome. I've done the same exact thing with many other custard recipes and have had great success. The chocolate flavor is very subtle. I used half and half in place of milk. I added 1/2t. vanilla extract though the recipe called for none. I was to use four 8oz. bowls but I used three 10oz. bowls instead. Mine were a little overbaked at 35 minutes because the very top and bottom of the custard in each was curdled.



MY THOUGHTS: This is a large, heavy hardcover book without a dust jacket. It's full-color and has one to three recipes per page and one photo per page. It even has photo instructions for some recipes. I like most of what I made and this is a great looking book.