Blurb: When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer? Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes. While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?
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Bio: Betty Bolté writes both historical and contemporary stories featuring strong, loving women and brave, compassionate men. No matter whether the stories are set in the past or the present, she loves to include a touch of the paranormal. In addition to her romantic fiction, she’s the author of several nonfiction books and earned a Master’s in English in 2008. She is a member of Romance Writers of America, the Historical Novel Society, the Women’s Fiction Writers Association, and the Authors Guild. Get to know her at www.bettybolte.com, signup for her Newsletter, or follow her on Facebook
Betty’s Fruitcake Recipe
Thanks so much, Kim, for inviting me stop by today to celebrate the January 10, 2017 release of Undying Love (Secrets of Roseville Book 1). I’m excited to see this moving yet fun paranormal romance in the hands of readers. I love to bake, so it’s only natural that characters in my stories do also. In Undying Love, the housekeeper, Meg, is a county fair award-winning baker, no less. She makes chocolate chip cookies to die for and cinnamon rolls that melt in your mouth in addition to fixing scrumptious meals. While I’m not a fan of a traditional fruit cake (something about the bits of citron and candied fruits, I think) the fruit cake I’m talking about is very different. My grandmother’s raisin cake recipe is the basis for this fruity cake. One day it occurred to me to add to her yummy cake with other fruit and nuts. The result is a big hit for breakfast or dessert. When I make this, my hubby and I eat what we want then he takes it to work with him. I usually receive a few thank you emails for sharing it with his coworkers. I hope you enjoy it as well. Cheers!
2 cups water
1 box (2 1/2 cups) raisins
1 cup cold water
1/2 cup dried cranberries
1/2 cup chopped pecans
1 tsp. baking soda
1/2 cup butter
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
2 cups sugar
4 cups sifted flour
Instructions: Preheat oven to 350 degrees F. In medium saucepan, pour 2 cups water and add raisins, then boil gently for 10 minutes. Meanwhile, grease and flour a 13x9x2 inch loaf pan or Bundt pan. In large bowl, combine cranberries, pecans, baking soda, butter, cinnamon, nutmeg, cloves, and sugar. (Hint: Cut the stick of butter into small pieces to speed the melting process.) Pour 1 cup cold water over raisins, then add raisins and liquor water to large bowl, stirring to combine and melt the butter. Stir in flour, mixing well. Pour batter into prepared pan. (Hint: The batter will be heavy; it might be easier to spoon the batter into the pan until you can lift the bowl with one hand.) Bake 1 hour for 13x9x2 loaf pan or 1 hour 20 minutes for Bundt pan. Be sure to check for doneness using a toothpick; when the toothpick comes out clean, the cake is done. Cool completely and enjoy! Thanks again, Kim. I’ve enjoyed being here today! Happy reading, everyone!