Summer of Second Chances - Andrea Hurst Page 0,126
dock overlooking the sundrenched lake. It held so many memories and would hold so many more. A light breeze rustled through the overhanging trees, carrying the sweet scent of peach roses woven into baby’s breath and ivy in the arbor above. Before her, in his pale suit and matching boutonniere, was not the teenage boy she’d met ten years ago, but the handsome and kind man Shelby was about to marry. Her fingers touched the precious turtle bracelet on her wrist that he’d given her. Her “something blue.”
Flute music floated softly in the background as the minister, in a dark suit and tie, moved into place between them. Cradled in Gabe’s, the best man’s, arms, Scarlett barked in approval. Around the dog’s neck was a floral collar with silk bows, and their wedding rings rested on a satin pillow on the dog’s back. Scarlett’s curly red hair was threaded with white, but she was still the spunky dog that had helped bring them all together.
Shelby handed her bouquet to Emily, her maid of honor, and the minister began.
“On behalf of Shelby and Logan, I would like to welcome everyone here. Moonwater Lake holds a special place in the hearts of the bride and groom.”
As they exchanged rings, Logan and Shelby recited the vows of love and gratitude they had written. “From this moment on, I take you as my best friend for life. I will love, encourage, and support you throughout our life together. I promise to stand by you always, so that through our union we can realize all our dreams together.”
As Logan said, "I do," and Shelby repeated it in turn, she thought back to that summer so long ago that had led them here today, to share their love forever.
Recipes from Summer of Second Chances
Summer Cookies
Cinnamon Apple Roses
by Jonathon Prosser
I shared these with my friends and family, and they all loved them. Wonderful for special occasions. Eleanor brought them to the Fourth of July picnic!
Preheat oven to 375 degrees. Bake for 40-45 minutes.
½ cup sugar
3 tablespoons cinnamon
2 eggs
2 tablespoons heavy cream
1 teaspoon vanilla extract
6 apples
Sprinkle of Coconut flour
3 crescent dough rolls
Mix ½ cup of sugar and 3 tablespoons cinnamon. Mix 2 eggs with 2 tablespoons heavy cream and a teaspoon vanilla extract. Cut the apples in half, then thinly slice and core them. Microwave about 45 seconds, or until limp. Spread coconut flour on a clean surface and spread out on a sheet of crescent roll dough. Flip the sheet, stretching the sheet a little. Cut into 8ths.
Take the first strip and spread the egg wash over the top. Sprinkle cinnamon sugar mix onto the egg wash, to taste, perhaps a few pinches. Place apple slices on top of the strip then split the strip. Cover with a little cinnamon sugar and fold the strip over the bottom of the apple. Roll from the top toward you, keeping the roll tight and tucking apple slices in, if need be. Place in cupcake pan/liner. Repeat this for the other strips and the second dough sheet. Brush egg wash on top of the roses and sprinkle cinnamon sugar over the top of the roses. Good to top with chocolate syrup, caramel syrup, or powdered sugar.
Jumbo Brownie Cookies
by Carol Klabunde
These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top.
Preheat oven to 350 degrees. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
In a small bowl, whisk the eggs, sugar, vanilla, and if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder, and salt. Add to chocolate mixture, mixing well. Fold in chocolate chunks. Let stand until mixture thickens slightly, about 10 minutes.
Drop by ¼ cupfuls 3 inches apart onto parchment-paper-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.