Date: May 23, 2017
to all things fast and furious. But their spirited sister can’t be
tamed when it comes to matters of the heart . . .
quiet on her family’s Wyoming ranch are a balm for Eden Wilde’s
soul—and inspire a gentle touch when it comes to breaking the wild
horses she loves. Though there’s no hope on the breathtaking
horizon for her love life. Until her sanctuary is invaded by a movie
studio shooting their latest blockbuster starring Hollywood’s man
of the moment.
his real life, movie star Blake Benedict finds himself falling for
the wide-open spaces and easy going pace of Wyoming—and for Eden.
Around her, he feels safe shedding his public persona and letting
down his guard. But then accidents begin to happen on set, mishaps
that could end Blake’s career—or his life. And Eden will be
forced out of her comfort zone to save the Hollywood hero from an
enemy he never saw coming . . .
has taken this advice to heart, creating characters from small towns
and plots that unfold in the great outdoors. She grew up in a tiny
Northern California town and currently lives in beautiful Lake Tahoe
with her husband and two daughters. When she isn’t busy writing or
being a full time mom, Jannine hikes or snowshoes in the woods around
her home. Whether she’s writing contemporary, historical or
romantic suspense, Jannine brings the beauty of nature to her
He planted a hand on either side of her and leaned in for a lingering kiss. She tasted sweeter than the cobbler he’d eaten earlier. One helping of the dessert hadn’t been enough, either.
Mixed Berry Cobbler
1 cup each fresh blackberries, boysenberries, and raspberries
½ cup granulated sugar
¼ cup brown sugar
1 tablespoon cornstarch
½ cup water
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup granulated sugar
½ cup milk
¼ cup butter or margarine, softened
Ice cream, if desired
Heat oven to 375°.
In a medium saucepan, stir together filling ingredients and cook over medium heat until thickened and bubbly.
Stir together flour, baking powder, salt, and sugar. Stir in milk and butter until blended.
Pour berry filling into 1 ½ quart ungreased casserole. Spoon topping in mounds over berries.
Bake 30 minutes or until toothpick inserted into crust comes out clean.
Serve warm with ice cream.
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