When First They Met Read online

  What attracted me most about the inn was the sense of peace I experienced the moment I walked inside. The heartache that had been with me seemed to lift. The grief that I’d carried with me all these months eased. In its place came serenity, a peace that’s difficult to describe.

  Unfortunately, this contentment didn’t last long, flooding my eyes with tears and embarrassing me as we finished the tour. Paul would have loved this inn, too. Now I would manage the inn alone. Thankfully, the real estate agent pretended not to notice the emotions that I was struggling to disguise.

  “Well, what do you think?” Jody asked expectantly as we walked out the front door.

  I hadn’t said a word during the entire tour, nor had I asked a single question. “I’ll take it.”

  Want to know what happens next to Jo Marie?

  Order THE INN AT ROSE HARBOR now!

  Available in hardcover and eBook August 14, 2012

  Jo Marie Rose greets every guest at the Rose Harbor Inn with warmth, compassion, and delicious treats straight from the oven. Whether they’re muffins, cookies, or cake, the sweet scents emanating from Jo Marie’s kitchen soothe even the most troubled of patrons. Here’s a great recipe for homemade biscotti that she serves alongside a steaming cup of coffee for a comforting treat.

  Jo Marie’s Sweet and Crunchy Biscotti

  2¼ cups all-purpose flour

  1 teaspoon double-acting baking powder

  ½ teaspoon baking soda

  ½ teaspoon salt

  ½ cup butter, softened

  1 cup sugar

  3 large eggs

  1 teaspoon vanilla

  ½ teaspoon almond extract

  ½ teaspoon coconut or hazelnut extract

  1 cup lightly toasted whole hazelnuts or almonds, chopped coarsely

  Sift the dry ingredients together and set aside. With a mixer, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, and then beat in the extracts. Add the flour mixture and then the nuts. Dough will be sloppy.

  Butter and flour a 10″ × 15″ cookie sheet, or use parchment paper.

  Divide the dough into thirds. On a well-floured board, shape each piece of dough into a log and transfer to the floured cookie sheet. Pat and shape each log until it is about 2 inches wide and 10 inches long. Arrange three logs on the sheet, leaving equal space between each.

  Bake the logs in a preheated 325°F oven for 30 minutes (dough will spread as it bakes). Let logs cool on sheet on a rack for 10 minutes. Slice each log diagonally into the traditional biscotti shape, about ¾ inch thick. Arrange slices on a clean cookie sheet(s), cut slices down, and put back into 275°F oven for 10 minutes on each side. Repeat again as often as needed to dry out the slices without browning them. Cool on cookie racks; when cool, store in an airtight container.

  If desired, melt baking chocolate and smear the entire bottom of the biscotti, or drizzle decorative lines over the top.