Among the Fair Magnolias Read online

  For that matter, she knew if she passed Belle on the street, she would look at her in the eye and smile. She’d even stop to say thank you to her. Nora had had enough of doing what was supposedly right for a lifetime.

  Even with all the visitors and conversations and the time it took to prepare for Russell’s arrival, Nora found herself a bundle of nerves and doubts as the clock passed five o’clock and then six.

  When six o’clock turned to six thirty, she began to panic.

  Maybe Russell hadn’t forgiven her for rejecting him after all. Maybe he hadn’t understood that she really had wanted him to pay her a call.

  She found herself peeking through the curtains in the front room every two minutes.

  “Don’t fret, Nora,” Aunt Jolene said at last. “He’ll come.”

  “I hope so. But I had thought he’d be here by now.”

  “It’s only a quarter to seven. He probably thinks you’re eating supper.”

  She hugged her stomach. “I couldn’t eat.”

  Aunt Jolene laughed. “I certainly hope that Russell will.” Pointing to the array of food that had been brought over by busybodies and well-wishers, she added, “You and I can only eat so much, you know.”

  She was saved from a retort by a sharp rap on the door. Every muscle in her body froze.

  “Breathe, dear,” Aunt Jolene murmured before going to the door.

  Later, she would reflect that she was fairly sure Russell spoke to Aunt Jolene for at least two whole minutes. That they laughed about something. Or maybe they simply commented on the weather?

  All she could remember was the way his eyes had looked when he saw her. And how tall and stalwart he appeared as he strode to her side.

  “Nora,” he said. “You look beautiful.”

  She smiled because she didn’t trust her voice to not hold a thousand tremors.

  But it seemed he didn’t need her to say a word. He took her hand, threaded her fingers through his own, and led her to the settee. The one that she used to sit on and wait for him to come calling.

  She sat by his side, glad that he still held her hand.

  Only then did he seem to notice the wealth of food on the coffee table. “That’s a lot of food.”

  His inane comment made her laugh. “Please say you’re hungry.”

  “I suppose I could eat. Eventually.” Reaching for her other hand, he lifted it to his lips and kissed her bare knuckles. “I’m going to be real honest with you. I’ve probably dreamed and pondered what this moment would be like a thousand times.”

  “I have too.”

  “I know I should tell you all the right words, promise you that everything is going to be perfect from now on. But I can’t lie to you even about that.”

  “What are you going to tell me?”

  “Probably everything you already know.”

  “Tell me anyway.”

  “Nora, I fell in love with you when you were fourteen, skinned your knee, and you trusted me enough to lift up your skirt and tend to it.” Flushing, he shrugged. “I guess we should have known right then and there that I was a man of questionable morals.”

  “I fell in love with you that moment too,” she said in a rush. “You treated me as if I was special.” He’d treated her like she’d been the most special thing he’d ever seen.

  “I waited and waited for you. Waited for us to be older. Waited for my life to get better. We both know it never did.”

  “I should have told you that I didn’t care. I didn’t want your family. I only wanted you.”

  “When Emmitt attacked you, I felt I had no choice but to protect you.” He looked down at their linked hands. “People have told me that I should regret what I did. Though I regret you saw it happen, I would never regret keeping you safe.”

  “I should have told you that I was glad you saved me. I’ve always been glad about that.”

  “Nora, I’m staying here. I’m going to take care of my ma and fix up our house and do my best to figure out what I can do to make myself worthy of you.”

  She smiled. “I’m glad you’re staying.”

  “What I don’t want to do is wait another day to ask you something.” After a shuddering breath, he slipped off the settee and knelt before her.

  A lump formed in her throat, his action was so unexpected. “Russell, you don’t need to kneel at my feet.”

  He gazed up at her, his eyes dark and solemn. “This is nothing compared to things that I’ve done. Nothing compared to what I’d do to be worthy of you again. Nora, I love you. Please say you’ll be my wife. If you will, I promise I’ll give you everything I am. One day, I hope that will be enough.”

  It would be. Because it always had been enough. “Yes.”

  He looked shocked. “Yes?”

  She nodded.

  “You don’t want me to come back tomorrow and ask again?”

  “You can come back if you would like, but I’m afraid the answer is going to be the same. I will still say yes.”

  His eyes lit up. “A, um, preacher is coming for the picnic. I know it’s too soon, but maybe we could talk to him . . .”

  “Do you think he’d marry us if we asked?”

  “I’ll make sure he will, if that’s what you want.”

  She loved that about him. She loved that he was still a little bit rough. Loved that he was willing to share his love for her so unashamedly. So unabashedly.

  Getting to her feet, she clasped his hand and tugged. When Russell stood in front of her, she said everything he needed to know. “Yes, Russell. Yes. That is what I want.”

  He pulled her into his arms and held her close. And after brushing one finger along her cheek, he lowered his head and kissed her. Kissed her with so much passion that she feared her knees would go weak.

  But when he lifted his head, looked into her eyes, and smiled, Nora knew they’d made the right decision. She was Russell’s, and he was hers.

  They’d fallen in love again.

  Not that there really had ever been any doubt.

  A NOTE FROM THE AUTHOR

  DEAR READER,

  Growing up, I spent almost every weekend visiting my father at his ranch just outside of Houston. My dad had a big barn and several horses and lots of cows. He loved that ranch and I loved visiting him. But there was one small problem. I was allergic to horses. And hay. And all the dust and grass and everything else that seems to settle inside a barn’s interior. It never failed—within minutes of stepping into the barn I would start sneezing and wheezing. It wasn’t good!

  Because of that, I spent a lot of time inside, watching my dad ride his horses from the window. Imagining what it would be like to climb into a saddle and ride for hours. Luckily, my dad and I also liked to watch old westerns. At night, we’d watch Shane or Stagecoach or Gunflight at the OK Corral. We’d grin at the old dialogue and how bad those bad guys always were. I loved watching those old movies!

  My father and that ranch are long gone now. I also now live in southern Ohio, far from the wide plains of Texas. But I still have a love for westerns. When I write about cowboys and outlaws and beautiful horses, I am back there once again. Remembering and dreaming and pretending.

  I am so grateful for the folks at HCCP for giving me the opportunity to write The Outlaw’s Heart.

  Thank you for coming along with me on this ride.

  Blessings,

  Shelley

  RECIPES

  MOLLY’S SOUTHERN SPOON BREAD

  From A Heart So True

  . 3 cups milk

  . 1 1/4 cups yellow cornmeal

  . 3 eggs, beaten

  . 1 teaspoon salt

  . 1 3/4 teaspoons baking powder

  . 2 tablespoons melted butter

  . maple syrup (optional)

  IN A MEDIUM SAUCEPAN, BRING MILK TO A BOIL. ADD CORNMEAL and stir until it has absorbed all of the milk. Take pan off the heat and let cool for at least an hour. The mixture will be stiff.

  Preheat the oven to 375°F.
Lightly grease a 1 1/2-quart casserole dish.

  In a large mixing bowl, combine the cornmeal mixture with eggs, salt, baking powder, and butter. Pour into the prepared dish and bake for 30–35 minutes, until the edges are slightly browned.

  Serve by the spoonful. Drizzle with maple syrup if desired.

  SAVANNAH’S TRULY SOUTHERN PEACH COBBLER

  From To Mend a Dream

  What you’ll need:

  . 12–15 fresh peaches, peeled and sliced (about 15–16 cups) (You can use frozen peaches if fresh aren’t in season, but you’ll likely need to drain off some of the extra syrup. You can gauge that as you’re spooning it into the dish.)

  . 1/3 cup all-purpose flour

  . 3 cups sugar (Yes, diabetics beware! But if you’re counting calories and carbs, stevia works wonderfully with this recipe.)

  . 1/4 teaspoon ground nutmeg

  . 1/4 teaspoon ground cinnamon

  . 2/3 cup real butter (Please, no margarine, the southern cook in me begs of you.)

  . 1 1/2 teaspoons vanilla extract

  . 2 old-fashioned pie crusts (recipe below) OR 2 refrigerated pie crusts may be substituted if you really don’t love your family and friends (Just kidding. You love them. Just not enough to make homemade, bless your heart.)

  . 1/2 cup finely chopped pecans, toasted (Toasting pecans is easy. Chop finely, spread on a cookie sheet sprayed with oil, then bake for 4–5 minutes at 350°F. Watch so they don’t burn.)

  . 5 tablespoons sugar, divided

  . sweetened whipped cream

  Now comes the fun part:

  If you’re making your dough from scratch (which is best and so easy!), make your pie crust dough first and stick it (flattened according to instructions) in the fridge to chill for 15–20 minutes.

  Stir together peaches, flour, 3 cups sugar, nutmeg, and cinnamon in a Dutch oven. Bring to a boil over medium heat, reduce to low heat, and simmer for 8–10 minutes. Remove from heat, gently fold in butter and vanilla (and somehow resist eating the entire pot). Spoon half of the mixture into a lightly greased 13 × 9-inch baking dish. Preheat oven to 475°F.

  Take your two homemade pie crusts—or for those of you who don’t love your friends and families as much, unroll the two store-bought pie crusts (she says with sweet Southern sass)—and roll to a 14 × 10-inch rectangle. Sprinkle 1/4 cup toasted pecans and 2 tablespoons sugar over the first pie crust. Place pastry over peach mixture in dish, trimming sides to fit the baking dish. Bake at 475°F for 20–25 minutes or until lightly browned.

  Meanwhile, roll your second crust to a 14 × 10-inch rectangle (or unroll the second pie crust). Sprinkle 2 tablespoons sugar and remaining 1/4 cup toasted pecans over the piecrust as you did the first one. Next, cut into one-inch strips with a knife. If you want to get fancy, use a fluted pastry wheel, but you don’t get extra jewels in your crown.

  Remove the peach cobbler from the oven. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture, latticing if you want to, then sprinkle with remaining 1 tablespoon sugar. Bake 15–18 minutes or until lightly browned. Serve warm or cold with vanilla ice cream or whipped cream.

  Let me know if you make this! Better yet, post a picture of you and your cobbler on www.Facebook.com/tameraalexander. I’d love to see it, and you!

  OLD-FASHIONED PIE CRUSTS

  (MAKES TWO)

  Ingredients:

  . 1 1/2 cups Crisco

  . 3 cups all-purpose flour

  . 1 egg, beaten

  . 5 tablespoons cold water

  . 1 tablespoon white vinegar

  . 1 teaspoon salt

  Let the fun begin:

  In a large bowl, with a pastry cutter (or two knives) cut the Crisco into the flour until it resembles coarse meal. In a small bowl, beat egg with a fork, then add to flour-shortening mixture. Add cold water, white vinegar, and salt. Stir together gently until all ingredients are blended. Separate dough into two parts.

  Form two evenly sized balls of dough, and place each into a large Ziploc bag. Using a rolling pin, slightly hand-flatten each ball of dough (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need the dough. (If you’ll be using it immediately, it’s still a great idea to put in the freezer for about 15–20 minutes to chill. Chilled dough is easier to work with.)

  When you’re ready, remove the dough from the freezer and allow to thaw for 15 minutes (if frozen). On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough sticks to the countertop, use a metal spatula and carefully scrape it up, flour it well, then flip it over and continue rolling until it’s about 1/2 inch larger in diameter than your pie pan. Or for a cobbler, make sure it’s about the size of your dish for latticing.

  Using a spatula, carefully lift the dough from the surface of the counter into the pie pan. I fold my pie dough into quarters to move it, but it has to be well floured to do this. Gently press the dough against the corner of the pan (or use as directed for the peach cobbler). Go around the pie pan pinching and tucking the dough to make a clean edge.

  I love making pie crusts. It just makes you feel good! Enjoy!

  MRS. DERRACOTT’S LEMON-FILLED COCONUT CAKE

  From Love Beyond Limits

  . 4 cups sifted cake flour

  . 5 teaspoons baking powder

  . 1 1/2 teaspoons salt

  . 6 large egg whites

  . 1 cup shortening

  . 1/2 cup sugar

  . 2 cups sugar

  . milk as needed*

  . 2 teaspoons vanilla extract

  . lemon filling

  . seven-minute icing or other white icing

  . flaked coconut

  Use 1 1/2 cups milk with butter or 2 cups milk with vegetable shortening

  MEASURE SIFTED FLOUR, ADD BAKING POWDER AND SALT, AND sift together three times.

  Beat egg whites until foamy. Gradually add 1/2 cup of sugar to whites, then beat until meringue stands in stiff peaks.

  Cream shortening, add 2 cups sugar gradually, and cream together until white and fluffy.

  Add flour mixture alternately with milk, a small amount at a time, beating after each addition until smooth.

  Add vanilla.

  Add meringue and fold gently into the batter.

  Pour batter into three round 9-inch layer pans that have been well greased and lined on bottoms with brown paper. Bake at 375°F for 20–25 minutes.

  Cool layers.

  Spread two with lemon filling. Cover the top layer and sides of cake generously with fluffy seven-minute icing or any favorite white icing. While frosting is still soft, sprinkle liberally with flaked coconut.

  LEMON FILLING

  . 1/2 cup sugar

  . 1/8 teaspoon salt

  . 1/2 cup water

  . 1 tablespoon butter

  . 2 tablespoons cornstarch

  . 1/3 cup lemon juice

  . 1 egg, slightly beaten

  Combine sugar, cornstarch, and salt in top of double boiler. Add lemon juice, water, egg, and butter; mix well. Place over rapidly boiling water, then cook, stirring constantly, until mixture thickens. Cool. Refrigerate until cold, and spread between layers.

  SEVEN-MINUTE FROSTING

  . 3 tablespoons water

  . 1 egg white

  . 1 tablespoon corn syrup or 1/8 teaspoon cream of tartar

  . 1 cup sugar

  . 1/8 teaspoon salt

  . 1 teaspoon vanilla extract

  Heat water to boiling in lower part of a double boiler. Water in lower part should surround upper part.

  Place 3 tablespoons water, egg white, syrup or cream of tartar, sugar, and salt in upper part of double boiler.

  Beat the mixture with a rotary egg beater or electric beater, rapidly at first, then steadily and continuously for about seven minutes. Keep water boiling in lower part of double boiler during the beating.
/>   Remove from heat, pour out hot water and fill with cold water, and replace upper part of double boiler. Let stand five minutes.

  Add flavoring and stir. Frost sides and top of cake and then cover with coconut flakes.

  TEXAS SHEET CAKE

  From An Outlaw’s Heart

  MIX TOGETHER IN A LARGE MIXING BOWL:

  . 2 cups sugar

  . 2 cups flour

  . 1 teaspoon baking soda

  . 1 teaspoon cinnamon

  . 4 tablespoons baker’s cocoa

  Then bring to boil in a saucepan:

  . 1 cup water

  . 1 1/2 sticks margarine

  Let cool slightly, then add to flour mixture. Use electric mixer or stir until combined. Then add:

  . 1/2 cup buttermilk

  . 1 teaspoon vanilla (Mexican vanilla if you have it)

  . 2 beaten eggs

  Mix well. Pour into a greased 13 × 9-inch pan. Bake at 350°F for 35 minutes or until done. Set on rack.

  ICING

  Mix together:

  . 1 stick butter or margarine, melted

  . 6 tablespoons milk

  . 4 tablespoons baker’s cocoa

  When combined, add:

  . 1 box powdered sugar (2–3 cups)

  . 1 tablespoon vanilla (Mexican vanilla if you have it)

  . 1 cup chopped pecans (optional)

  . 1 cup Angel Flake coconut (optional)

  Run knife around the edge of the cake when it is still warm. Pour icing on the cake while the cake is still warm. Let set for an hour or so.

  DISCUSSION QUESTIONS

  A HEART SO TRUE

  1. Abby is forced to choose between duty to her family and her love for Dr. Bennett. Have you ever had to make such a choice? What was the outcome?

  2. In the nineteenth century men had very different ideas about the roles of women in society. How does Mr. Clayton see Abigail’s role? How does Abby’s mother see her daughter’s role?