Troy and I exited the kitchen and made our way through the chilly utility room for privacy. When we neared the back door, he stopped and turned to me.
“Are you cold?” he asked.
“I should be, but I’m not.”
His arms slid around my shoulders. “Now that we’re alone, I can do what I’ve wanted to do ever since the moment I first saw you.” His face moved closer until his lips brushed mine. A short and simple kiss I knew I’d never forget.
“Maria, may I court you, as the Amish would say?”
My jaw dropped. “Huh? What do you mean?”
“Date you. See each other exclusively.”
“I don’t know what to say.” Yet I felt myself being drawn to him more than any man I’d ever met. “Everything is moving too quickly. So many changes.”
“I’ve been praying to meet the right woman. You’re just what I’d envisioned, and my mother agrees.”
“You know I have a lot of strings to unravel.”
“I won’t pressure you.” He kept hold of my hand, brought my fingertips to his lips. “But if you tell me there’s a chance, I will continue to pursue you.”
My heart swelled with the thrill of hope. In my mind I thanked God for Linda, my mother, and my extended Amish family. And my new beau.
“Yah,” I said. “All right.”
I was open to whatever came next.
Caramel Christmas Cake ²/₃ c butter, softened1¹/₃ c sugar3 eggs2¼ cups sifted cake flour½ tsp salt2 tsp baking powder²/₃ c milk1 tsp vanilla extract
Cream butter; gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt, and baking powder; add to creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in vanilla.
Pour batter into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 25–30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Caramel Frosting ½ c butter1 c firmly packed brown sugar3 T milk3 cups powdered sugar1 tsp vanilla extract¹/₃ c chopped pecans or walnuts
Melt butter in a medium saucepan. Add brown sugar and cook one minute over low heat. Stir in remaining ingredients except nuts and beat until smooth. Add more milk if necessary for proper spreading consistency. After frosting the cake, sprinkle chopped nuts on top.
About the Author
Bestselling author Kate Lloyd is a passionate observer of human relationships. A native of Baltimore, Kate spends time with family and friends in Lancaster County, Pennsylvania, the inspiration for the LEGACY OF LANCASTER TRILOGY and the LANCASTER DISCOVERIES series. Kate is a member of the Lancaster County Mennonite Historical Society. She and her husband live in the Pacific Northwest, the setting for Kate’s novel A Portrait of Marguerite. For relaxation and fun, Kate enjoys walking with her camera in hand.
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Table of Contents
Cover
Title Page
Copyright Page
Contents
Dedication
1
2
3
4
5
6
7
8
9
Recipe
About the Author
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