Haley & Bentley (Falling for Bentley #2.5) (8 page)

THE MOMENT WE pulled up I gasped as I saw the dock lined with mason jars lit with candles. I looked at Bentley, and he just smiled as he got out and walked over to my side.

“How?” I asked getting out.

“I was told to always be romantic, so this is me being romantic.”

“Who?” I asked walking onto the dock.

“Carleigh.”

Laid out on the dock was a plaid blanket with two champagne flutes and a chilled bottle of apple cider along with a few strawberries.

I took the bottle and gave Bentley a questioning look.

“So I might have told her,” he blushed, sitting down on the blanket.

I laughed as I sat between his legs and watched the sunset.

“Today was perfect,” I said into the night air.

“It was. Are you ready to spend the rest of your life with me?”

I leaned my head back to look at him. “I wouldn’t have it any other way.”

“I love you, Haley.”

“And I love you, Bentley.”

3 large scoops of strawberry ice cream

1 cup whole milk

1 Tbsp. of homemade strawberry jam

MIX IN A blender until smooth. Add more milk for desired texture.

6 black tea bags (decaffeinated if you are Haley)

Pinch of baking soda

2 cups of boiling hot water

¾ cup of white sugar

6 cups of ice-cold water

IN A BIG jug place the baking soda on the bottom then add the tea bags. Pour in the boiling hot water and let it simmer for 15 minutes. Once tea bags are out add the sugar and stir. Once sugar is all dissolved then add the ice-cold water. Let it chill in the refrigerator for an hour before serving. Always tastes better in a mason jar.

2 cups flour

2 Tbsp. white sugar

4 tsp. baking powder

1 tsp. salt

2 eggs

2 cups of milk

2 to 3 Tbsp. oil

MIX ALL THE ingredients in a big bowl until mixture is fluffy with air pockets. Pour mixture on a hot skillet. Makes approx. 12 pancakes.

½ cup margarine

½ cup corn syrup

1 cup brown sugar

2 tsp vanilla

9 cups puffed wheat

COMBINE MARGARINE, CORN syrup and sugar. Bring to a boil then boil for 5 minutes. Remove from heat and add vanilla. Add puff wheat stirring until all the wheat puffs are well coated. Pack firmly into a buttered 9x13 baking pan. Cool and cut.

1 egg, beaten

1 onion minced

1 Tbsp. relish

1 Tbsp. ketchup

1 tsp chopped celery

1 tsp salt

½ tsp pepper

2 ½ pounds of hamburger

½ cup quick oats

PREHEAT OVEN TO 350°F. Mix everything in a bowl and then place in a bread loaf pan.

Mix ¼ cup of ketchup

1 Tbsp. brown sugar

¼ tsp dry mustard (must be dry)

MIX TOGETHER AND put on top of meatloaf and spread. Bake until meatloaf is done, approximately 1½ hours.

2 cups flour

1 tsp salt

2
⁄3 cup lard

6 Tbsp. ice water

MIX FLOUR AND salt together. Cut in lard. Mix in water with fork. Roll out and place in shell(s). Bake at 425°F for 10 minutes, then 350 F for 30 minutes for pie.

1 cup margarine

½ cup white sugar

1 cup brown sugar

1 tsp vanilla

CREAM ALL INGREDIENTS together then fold in 2 eggs. Then add:

2 cups flour

1 tsp baking soda

1 tsp salt

1 ½ cups chocolate chips

PREHEAT OVEN AT 375°F. Drop onto cookie sheet and bake for 9 minutes.

Pre-heat oven at 325°F

½ cup margarine

1 cup brown sugar

½ cup syrup

IN A POT bring to a boil for 3 minutes. Remove from heat and add 1 tsp baking soda and watch it foam while you stir! Add 2 cups of oatmeal. Place in a buttered 9”X9” pan. Bake for 8 minutes.

1 cup shortening

3 eggs, beaten

1 can pumpkin (14oz)

1 tsp vanilla

3 cups white sugar

3 cups flour

1 tsp baking soda

3 tsp pumpkin spice

¼ tsp salt.

CREAM SHORTENING, EGGS, pumpkin and vanilla. Sift dry the rest of the ingredients: add to cream mixture. Pour into a 10” tube or bunt pan for 1 hour and 15 minutes at 350°F.