REBECCA DEMARINO inherited her love of baking and gardening from her mother; a love of horses, reading, and writing from her dad—and the wanderlust gene from both parents. Her new novel, To Follow Her Heart released this year from Revell. She is the author of A Place in His Heart and To Capture Her Heart, books one and two of The Southold Chronicles. A free prologue to The Southold Chronicles series available here: www.RebeccaDeMarino.comRebecca's Latest Book Release: To Follow Her Heart
It is 1664 and Patience Terry is devastated to learn that Captain Jeremy Horton’s ship has been shipwrecked off the coast of Barbados. There were no survivors. She had hoped that Jeremy would someday give up the sea and settle down with her in Southold, Long Island.
Unaware his memorial service is being planned, Jeremy sails aboard a British warship with secret orders to attack New Amsterdam and claim it for the British Crown. When he makes his surprise return to Southold—and to an overjoyed Patience—it’s not quite the happily-ever-after his beloved had hoped for.
With a finely tuned sense for authentic historical characters and settings, Rebecca DeMarino plunges you into a world of tall ships, daring journeys, and yearning hearts. Buy the book HERE.
Rebecca's Grandmother Horton's Ginger Cookies
Growing up, I always knew Christmas would soon be here when the ginger cookies baked by Grandmother Annabelle Horton arrived by mail, carefully wrapped in a glossy green Frederick and Nelson’s shirt box! She baked them every year and when she passed away, my mother continued the tradition. I have tried to do the same, baking them each December for my three daughters and grandchildren. My 9th great-grandfather, Barnabas Horton was a baker from Mowsley, England, and I like to think the cookie genes came from him! The following recipe is Grandmother’s original. I use canola oil instead of the Mazola. These are delicious with a glass of icy cold milk, but I enjoy them with a steaming cup of coffee or tea, too!
1 cup sugar
Combine sugar, oil, egg, molasses, flour, baking soda, salt, cloves, cinnamon, and ginger.
Mix well, roll into small balls. Dip in sugar. Place on greased cookie sheet. Bake 10 minutes in a preheated 350 degree oven. Remove to rack and cool. I hope you love this recipe as much as I do!
Growing up, I always knew Christmas would soon be here when the ginger cookies baked by Grandmother Annabelle Horton arrived by mail, carefully wrapped in a glossy green Frederick and Nelson’s shirt box! She baked them every year and when she passed away, my mother continued the tradition. I have tried to do the same, baking them each December for my three daughters and grandchildren. My 9th great-grandfather, Barnabas Horton was a baker from Mowsley, England, and I like to think the cookie genes came from him! The following recipe is Grandmother’s original. I use canola oil instead of the Mazola. These are delicious with a glass of icy cold milk, but I enjoy them with a steaming cup of coffee or tea, too!
1 cup sugar
3/4 cup Mazola oil
1 egg
4 tablespoons molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoons salt
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Combine sugar, oil, egg, molasses, flour, baking soda, salt, cloves, cinnamon, and ginger.
Mix well, roll into small balls. Dip in sugar. Place on greased cookie sheet. Bake 10 minutes in a preheated 350 degree oven. Remove to rack and cool. I hope you love this recipe as much as I do!
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