Jakob snuck over to Jaymie, took her arm and pulled her through the kitchen and out to the porch. “Look at the stars,” he whispered to her, wrapping her in his arms and a plaid blanket he had brought out. The night was inky black and clear, twinkling stars like Christmas lights blinking down upon them.
They stood just like that for a few minutes, her back to him, his arms wrapped around her. But then he turned her around and stared down into her eyes. His were dark in the low light, mysterious. She reached up and touched his cheek, cold in the night air, scruffing his whiskers, and he bent down and kissed her, long and slow, lovely and warm. The tingling warmed her all the way to her toes. She felt like she was on the cover of one of the kinds of contemporary romances she read, the Christmas specials, but this was better than any book; so much better.
He held her close. “This is my favorite Christmas memory,” he whispered into her hair.
“Mine, too,” she murmured, then tilted her face up for another kiss.
“Mine, too,” a little voice said, ending on a giggle. Jocie raced out the open door and joined them, pressing herself to them both.
They let her in between them, making a family sandwich, and squeezed until she was giggling. This was a Christmas that Jaymie would never forget.
VINTAGE EATS BY JAYMIE LEIGHTON
Time flies during the holiday season, and everybody is desperate for some easy homemade treats to serve guests. Cookies, bars, tarts, pies, cakes: most folks have a few staples that they make every Christmas. But the lonely, lowly fruitcake, if served, is most often the bought variety. Who has time to make it ahead and wait until it’s properly aged, as a fruitcake should be?
You do! Even if it’s just a few days until Christmas or your gathering, you have time to make this moist, delicious, kid-friendly no-bake fruitcake! Maybe the kids or grandkids can even help make it; with marshmallows and nuts, it’s a surefire winner.
No-Bake Fruitcake
Makes one 9 by 5 by 3–inch loaf.
INGREDIENTS
48 (¾ pound) marshmallows
¾ cup undiluted evaporated milk
⅓ cup apple juice
4 ¾ cups (about 14 ½ ounces) crushed vanilla wafers
2 ½ cups (about 7 ½ ounces) crushed gingersnaps
2 cups broken walnuts
1 cup dried, sweetened cranberries
1 cup mixed candied fruit
1 cup halved candied cherries
METHOD
1—Cut marshmallows into quarters, pour evaporated milk and apple juice over them and let stand for 3 hours, stirring occasionally.
2—Combine crushed vanilla wafers and gingersnaps, nuts, cranberries, fruit and cherries in a large bowl.
3—Add marshmallow mixture and mix well.
4—Pack firmly into a foil-lined loaf pan, cover top with foil and store covered in the refrigerator for several days.
You can turn this loaf out on a platter and top with slivered almonds and candied cherry halves, if you like. It looks pretty just as it is, though!
A Word from Jaymie:
A few notes about this recipe; you will think it’s too crumbly, and will be tempted to add more liquid. Don’t do it! Pack it firmly in the loaf pan, make a wish, and a few days later some Christmas magic will have turned it into a slightly sticky but moist fruitcake that kids will love.
The original recipe called for pecans, not walnuts, and seedless raisins, not dried cranberries, and if you prefer, go ahead and use those original ingredients.
Serve it up to friends and family and enjoy! And remember what my Grandma Leighton always says: “Fruitcake is like family; it’s just not the same without a few nuts.”
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