Texas Christmas Bride: The Gallaghers of Sweetgrass Springs Book 6 (25 page)

“I love the concept of this story, about a unique group of women whose friendship cements them, despite their differences. How they grow into their relationships, as the years pass, becoming stronger as they find new challenges, is compelling.”

~Reader review

“Great start to what will be an awesome trilogy. I love the eclectic group of characters. All these strong women & some delicious men. I love the connection to Sweetgrass as well.”

~Reader review

More Sweetgrass Springs Stories

Click on the covers below for more on each book

“You will laugh, cry but most of all enjoy the love this story is filled with. A truly heartwarming story that will leave an impression on you! A great series!”

~Reader review

“This latest story from the Sweetgrass Spring series is the most touching and heartwarming yet. Beautiful story of redemption.”

~Reader review

“Oh boy, I just fell in love so hard. Tank is so damaged. I cried for the boy he was and the broken man he became. Chrissy is so feisty and has the heart of a lion. And she needs it, to help heal Tank. I think Jean Brashear’s writing just keeps getting better & better. What a powerful story of love & healing. So beautiful.”

~Reader review

“I must admit that I did tear up a bit with this one, but loved each of these people and their search for love and forgiveness. It’s a MUST read.”

~Reader review

“I can’t say enough good things about Jean Brashear’s books, I have read each and every one, and have loved them all. This one takes a hold of your heart and won’t let go. It has the characters of her other books, but there is enough description in it that it can stand alone. The characters are so well developed that you feel like you know each one of them. I for one would love to find the town of Sweetgrass Springs and live there for the rest of my life. The mystery surrounding the family is so well developed, you feel like that you know them personally, and I can’t wait for the next book.”

~Reader review

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Note: The lovely ladies with whom I quilt weekly kindly contributed these cookie recipes for your own Cookie Day

Double Chocolate Oatmeal Cookies

Joyce Walden

Favorite quilt pattern: anything with cats

1 ½ cups sugar

1 cup margarine, softened

1 egg

¼ cup water

1 tsp. vanilla

1 ¼ cups flour

1/3 cup cocoa

½ tsp. baking soda

½ tsp. salt

3 cups quick-cooking oats

12-oz pkg. semi-sweet chocolate chips

Mix sugar, oleo, egg, water and vanilla. Stir in remaining ingredients.

Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet.

Bake at 350 degrees until almost no indentation remains, 10-12 minutes.

Remove immediately from cookie sheet.

Makes approximately 3 dozen cookies.

Chocolate Chip Cookies

Mel Brown

Favorite Quilt Pattern: Nine Patch

2 ½ cups flour

1 tsp. baking soda

1 tsp. salt

1 cup shortening

1 cup sugar

½ cup brown sugar

2 eggs

2 tsp. vanilla

Semi-sweet chocolate chips to taste

Chopped pecans to taste

Measure flour, soda and salt.

Cream shortening, add sugars, eggs and vanilla. Mix well.

Add flour mixture, chips and pecans.

Drop on ungreased cookie sheet about 2 inches apart.

Bake 375 degrees 10-12 minutes.

Makes 3-4 dozen cookies.

Cowboy Cookies

Ruth Sudduth

Favorite Quilt Pattern: Scrap Happy

3 cups flour

3 tsp. baking powder

3 tsp. baking soda

3 tsp. cinnamon

1 tsp. salt

3 sticks butter at room temperature

1 ½ cups white sugar

1 ½ cups brown sugar

3 large eggs, beaten

3 tsps. vanilla extract

3 cups semi-sweet chocolate chips

3 cups old fashioned rolled oats

2 cups sweetened flaked or shredded coconut

2 cups chopped pecans

Preheat oven to 350 degrees with racks in upper and lower third. Line two large baking sheets with parchment paper.

In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon and salt.

Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, then add the other half and beat again. Add the vanilla extract and beat again.

Lower the speed of the mixer to low and slowly add the flour mixture until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.

If you like chewy cookies, drop about ¼ cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7-9 minutes, then rotate the cookie sheets front to back and top to bottom, then bake for an additional 7-9 minutes. Cook them until the edges are browned, but not the whole cookie.

For crisper cookies, use about 2 Tbsp. of dough per cookie and cook for 13-16 minutes, rotating half way. Cook them until they are all nicely browned.

Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.

Makes 4-6 dozen cookies.

Gingersnaps

Linda Vise

Favorite Quilt Pattern: Bow Tie

1 cup shortening

2 ¼ cups sugar (reserve ¼ cup for dipping cookies before baking)

2 eggs

½ cup molasses or white Karo syrup

4 cups flour

2 tsp. baking soda

2 tsp. cinnamon

2 tsp. ground cloves

2 tsp. ground ginger

Sift together flour, baking soda, cinnamon, cloves and ginger.

Cream shortening with sugar; beat in eggs. Add molasses or Karo and mix in.

Add in dry mixture and mix.

Roll into 1 inch balls; dip the top of each in sugar.

Place on greased baking sheet 2 inches apart.

Bake at 375 degrees 15-18 minutes.

Makes 5 dozen cookies

English Breakfast Scones

Ceci Sinnwell

Favorite Quilt Pattern: Wedding Ring

In large bowl blend:

1 cup softened butter

2 ½ cup sugar

4 eggs

2 tsp. vanilla

2 tsp. cinnamon

¼ cup buttermilk

6 oz. dried cranberries

1/2 box golden raisins

Add:

5 cups flour

1 teas. baking powder

1 teas. baking soda

Preheat oven to 350 degrees, spray a nonstick pan (i use pampered chef)

Use a tablespoon to drop batter into cookie sheet.

Bake until scones are slightly browned and firm to the touch.

After done drizzle with frosting.

Frosting:

Blend 21/2 cup powdered sugar

1 teas. vanilla

add buttermilk to liquefy (1/4 cup or more)

until mixture runs off spoon.

Lemon Squares

Earlene Dorsa

Favorite Quilt Pattern: Log Cabin

2 cups flour

1 cup butter, softened

½ cup confectioner’s sugar

Combine flour, butter and powdered sugar. Pat into two ungreased 8-inch square pans. Bake at 350 degrees for 20 minutes.

Filling:

4 eggs

2 cups sugar

4 Tbsp. flour

1 tsp. baking powder

4 Tbsp. lemon juice

2 tsp. grated lemon peel

Additional confectioner’s sugar for dusting

For filling, in a second bowl, beat eggs. Add sugar, flour, baking powder, lemon juice and peel; beat until froths. Pour over crust. Bake 25 minutes longer or until golden.

Cool on wire rack. Dust with powdered sugar. Cut into bars.

Makes 18 bars

Nutritious Cookies

Jane Shurtleff

Favorite Quilt Pattern: Grandmother’s Flower Garden

Cream together:

1 cup shortening

2/3 cup sugar

2/3 cup brown sugar

Add:

2 eggs

1 tsp. vanilla

Mix well

Sift together:

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

Gradually add to cream mixture

Add to mix one at a time:

2 cups corn flakes

2 cups oatmeal

1 cup coconut (3.5 oz. can is 1 cup)

1 ½ cup chopped pecans

You may have to mix this by hand. Drop on greased cookie sheet 2 heaping Tbsp. at a time. Mold by hand if necessary

Bake 350 degrees 8 minutes only.

Makes 5-5 ½ dozen.

Bar Cookies

Linda Johnson

Favorite Quilt Pattern: Tumbling Blocks

1 stick butter, melted in 13x9 pan

1 cup graham cracker crumbs, sprinkled over butter

1 small package (approx. 12 oz.) chocolate chips

1 small package (approx. 12 oz.) butterscotch chips

1 cup coconut

1 cup chopped nuts, your preference

1 can sweetened condensed milk

Layer chocolate chips, butterscotch chips, coconut and nuts over butter/graham cracker mixture. Pour sweetened condensed milk over top. Press lightly.

Bake 350 degrees 30 minutes.

Cut into small bars, approximately 2 inches square. Makes about 2 dozen

Jackson’s Sand Tarts

Jean Brashear

Favorite Quilt Pattern: Dresden Plate

2 cups butter at room temperature (do not substitute)

¾ cup sifted confectioner’s sugar

4 cups sifted flour

1 Tbsp. cold water

1 ½ tsp. vanilla

2 cups chopped pecans

Additional sifted confectioner’s sugar

Cream butter and sugar; add flour and water and blend well.

Stir in vanilla and pecans.

Roll into small balls (teaspoon-size) and place on ungreased cookie sheets.

Bake at 325 degrees for 5-8 minutes or until golden.

Roll in confectioner’s sugar while still warm.

Makes 12 dozen. Will freeze well.

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New York Times
and
USAToday
bestselling Texas romance author of the popular TEXAS HEROES series and over 40 other novels in romance and women’s fiction, a five-time RITA finalist and RT BOOKReviews Career Achievement Award winner, Jean Brashear knows a lot about taking crazy chances. A lifelong avid reader, at the age of forty-five with no experience and no training, she decided to see if she could write a book. It was a wild leap that turned her whole life upside down, but she would tell you that though she’s never been more terrified, she’s never felt more exhilarated or more alive. She’s an ardent proponent of not putting off your dreams until that elusive ‘someday’—take that leap now.