by Beth Wiseman
“Yes, after I leave.”
Ammon tilted down his chin, fixing his eyes on hers. “So you’re not planning to make this your home?”
“Ne. I mean, I don’t think so. It’s a nice place, but I miss the larger communities. I miss the expansive fields I passed in my buggy back east. I miss the farms.”
“You—you’d like to live on a farm someday?”
Esther nodded slightly. “Isn’t it the dream of every Amish woman to have a spot for a nice garden? To raise her children to know the value of hard work? To see her husband in the field, working to provide?” She could have added that it was also a dream for that husband to come in from the fields hot, tired, but happy to see her. Maybe she would share that with him someday.
“For some reason I didn’t know that.” Ammon jumped to his feet as if unable to hold in his eagerness. “I thought you’d moved here for good, that you left Ohio for a reason.”
A laugh burst from her lips, seeing his excitement. “The only reason I came was to be Hannah’s maude. To help care for baby Mark for a few months. He’s a sweet baby, but Hannah’s almost at the place where she doesn’t need me.”
Ammon blew out a heavy breath and then sat down. “There is something I need to tell you then. I don’t want to stay here either. I’ve been here to be a support for Mem, but Polly just told me that my youngest sister, Ilene, will be coming to take my place. She’s broken off her engagement and she’s moving here in the summer. She’s going to fill in as a teacher since Lydia Wise—the current teacher—will be married next year. Her wedding isn’t published yet, but she wanted to give the school board plenty of notice.”
Esther tilted her head, trying to make sense of all he was saying. “And this means?”
“This means that I’ll be heading back to Missouri soon. And . . .” He reached into his pocket and pulled out a small knitted bag. “And I have something else for you.”
Instead of handing it to her, Ammon opened the bag and spilled the contents on the table. There were four carved wooden animals.
She gasped and picked up a small horse. “Did you make these? They are so cute.” She picked up the others one at a time. A cow. A chicken. A sheep. Esther remembered the story of the shepherds and said a silent prayer, thanking God for a man who loved to serve.
“They’re not just for decoration. I’ve been wanting to tell you something, but I’ve been worried.”
“Ja, what is it?” she asked.
“I have a farm in Missouri. I love it and I can’t wait to return. I also . . . can’t wait for you to see it.”
“And what made you worried about that?”
“Well, I thought you wanted to stay here.”
“Oh no!” Esther chuckled. “I’d much rather live on a farm someday.”
She didn’t say “your farm.” She didn’t have to. By the look in Ammon’s eyes, she knew he understood.
“There is a lot of work that needs to be done on the farm to prepare for spring planting. It’s going to be a busy year, especially if I’m going to be courting a young woman from Ohio.”
Esther’s heart leapt in her chest. “Courting?”
“If you will have me.”
“Ja. Yes, I would.” Warmth filled her chest and spread to her limbs, and then it cooled slightly as she remembered what happened a few weeks ago, and how she’d acted. A sinking feeling settled in the pit of her gut.
“That’s wonderful.” He reached across the table and took her hand, squeezing it tight. “I-I’ve never been so happy.”
“But I have one condition,” she quickly added. “Something I need you to do for me.”
She could see Ammon’s Adam’s apple bobbing as he swallowed. “Ja, of course.”
“It’s just a little thing. I know you’ve already given me two gifts today, but I’d like a third. It’s about your mem’s apron. Do you think I could have it? I don’t know what I was thinking when I turned it away.”
“Ja.” Ammon’s face glowed as if someone held a lantern light close to it. “I would like that very much.”
“Vell, in that case, we’d better get in the kitchen.” Esther squeezed his hand and stood. “Now that we have a few matters settled with the future, let’s see what we can do about those pies.”
She picked up the apron and attempted to loop the neck strap over her head with her good hand, but it got caught up in her kapp.
“Here. Let me help you with that.”
Ammon took the apron from her and looped the strap over her head. She adjusted it the best she could and then he moved behind her and pulled the two strings to tie it. The action was intimate, and Esther held in her breath.
Ammon leaned close so that his mouth was near her ear. She could feel the warmth of his breath and it sent a shiver up her spine. “It’s okay to breathe, Esther.”
“Okay.” She released her breath.
He let her hands drop and she turned. Before she even stopped completely, Ammon placed the softest kiss on her lips and then pulled away. He stepped back, and she saw care in his eyes. Her heart felt full and it wasn’t until she noticed pink rising to his cheeks that she realized there was no noise coming from the kitchen.
She turned to the open doorway of the kitchen. Annie was the only one peeking out, but Esther had no doubt that all of the bakers had been spying.
“Um, we’re sorry to interrupt,” Annie said, “but you wrote down vanilla extract on the recipe, but you didn’t write down the measurement.”
Esther fanned her face, feeling heat rise to her cheeks. “Yes, well, that would be three teaspoons. I, uh, I’ll be right in.”
“Don’t hurry yourself.” Annie waved a hand. “We have this covered.”
“Ja, well, I don’t want to miss the fun.” She looked up at Ammon and he waved a hand to the kitchen. “After you. Your friends await.”
“Yes, they do. Don’t they?” she said with a sigh, and then she rolled up her sleeves. Esther was sure that this was the happiest day of her life.
Pies for Christmas. And a man who taught her what friendship, service, and love were all about.
READING GROUP GUIDE
1. Esther Glick is a shy Amish woman who’s spent her life comparing herself with her sister and trying to see if she measures up. How did this comparison hinder Esther’s relationships? Do you struggle with comparing yourself with others?
2. Ammon Schwartz ends up in Montana unexpectedly after his mother’s stroke. How did Ammon make good use of his time while in Montana?
3. Both Esther and Ammon had put walls around their hearts. Why was Esther worried about opening her heart to someone? What concerned Ammon about becoming interested in a young woman from West Kootenai?
4. Throughout the story the apron is a symbol of caring for and serving others. What various aprons were highlighted through the book? What did each one symbolize?
ACKNOWLEDGMENTS
Thank you to Amy Lathrop and the Litfuze Hens for being the best assistants anyone can have. Many people ask how I do it all . . . thankfully, I don’t have to do it all thanks to you!
I also appreciate the HarperCollins Christian Publishing team, my editor on this project, Becky Philpott, plus Karli Cajka, Katie Bond, Laura Dickerson, Daisy Hutton, and Natalie Hanemann. Your insight, help, and enthusiasm have been amazing! I also send thanks to all the managers, designers, copy editors, salespeople, financial folks, and everyone else who make a book possible!
I’m also thankful for my agent, Janet Grant. Your wisdom and guidance make all the difference.
And I’m thankful for my family at home: John, who serves me with love daily. Cory, Katie, Clayton, and Chloe. Leslie, our missionary girl across the world. Nathan, Isabella, Alyssa, and Casey. I love all of you! Grandma Dolores, thank you for all the pies you’ve made me over the years.
Finally, I appreciate Beth Wiseman, Kathleen Fuller, and Ruth Reid. How blessed I am to share this book and these stories with you!
ABOUT THE AUTHOR
USA Today bes
tselling author Tricia Goyer is the author of thirty-five books, including the three-book Seven Brides for Seven Bachelors series. She has written over five hundred articles for national publications and blogs for high-traffic sites like TheBetterMom.com and MomLifeToday.com. Tricia and her husband, John, live in Little Rock, Arkansas, where Tricia coordinates a Teen MOPS (Mothers of Preschoolers) group. They have six children.
RECIPES FROM BETH WISEMAN’S
When Christmas Comes Again
KATHERINE’S PAPRIKA POTATOES
¼ cup flour
¼ cup Parmesan cheese
1 tablespoon paprika
¾ teaspoon salt
⅛ teaspoon garlic salt (or onion salt)
6 medium potatoes
vegetable oil or cooking spray
Put all the ingredients except the potatoes into a gallon-size plastic baggie. Shake until well blended. Wash the potatoes and cut them into small wedges. Add potato wedges to the bag until one-third full. Shake the bag to coat the potatoes. Place them on an oiled pan and repeat until all the potatoes are covered with the mixture. Bake at 350 degrees for 1 hour.
MARY CAROL’S CHOCOLATE CAKE
2 cups white sugar
1¾ cups flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two 9-inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Mix for 2 minutes on medium speed. Stir in the boiling water last. Batter will be thin. Pour into prepared pans. Bake for 30 to 35 minutes, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Frost with your favorite chocolate frosting and enjoy!
RECIPES FROM RUTH REID’S
Her Christmas Pen Pal
HAZELNUT ALMOND BISCOTTI
3 cups flour
¼ cup hazelnut instant coffee powder
1½ teaspoons baking powder
1 stick butter, softened
¼ teaspoon salt
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup slivered almonds (or chopped nut of choice)
Preheat oven to 325 degrees. Combine all ingredients in a large mixing bowl.
Divide dough in half. On lightly floured cookie sheet, shape into two logs about 16 inches long. (Dough will be sticky; coat hands with flour before shaping logs.) Place 2 inches apart on greased and floured cookie sheet.
Bake for 25 minutes or until lightly browned. Remove from cookie sheet and let cool for 5 minutes.
Cut diagonally and place on cookie sheet ½ inch apart. Bake for 10 minutes or until slightly browned.
Makes 2 dozen.
OATMEAL CRANBERRY WALNUT COOKIES
2 sticks butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1¼ teaspoons baking soda
1¼ teaspoons cinnamon
½ teaspoon salt
3 cups uncooked oats
1 cup dried cranberries
1 cup chopped walnuts
Preheat oven to 350 degrees.
Combine butter, sugars, eggs, and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Add remaining ingredients. Drop tablespoons of dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
Makes 4 dozen.
PEPPERMINT-CANDY-FROSTED SUGAR COOKIES
1 cup butter
1½ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 eggs
3¾ cups flour
¼ teaspoon salt
2 teaspoons baking powder
¾ teaspoon baking soda
Preheat oven to 350 degrees.
Beat together butter, sugar, vanilla, peppermint extract, and eggs. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Fold into first mixture. Refrigerate until firm.
Roll out dough on floured surface and cut with round cutter. Place on greased cookie sheet.
Bake for 7 to 9 minutes or until lightly browned.
FROSTING
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon peppermint extract
½ cup crushed peppermint candies
Stir together powdered sugar and milk until smooth. With an electric mixer, beat in corn syrup and peppermint extract until icing is smooth.
Spread over cooled cookies and sprinkle with crushed peppermint candies.
*Recipes provided by author.
RECIPES FROM KATHLEEN FULLER’S
A Gift for Anne Marie
VERY GOOD PUMPKIN PIE
4 eggs, separated
1 cup brown sugar
1 cup white sugar
2 cups pumpkin
4 tablespoons flour
¼ teaspoon salt
2 teaspoons vanilla
5 cups milk, heated (2 cans evaporated milk)
2 teaspoons pumpkin pie spice
Beat egg yolks and brown sugar together until light in color. Add white sugar, then remaining ingredients except egg whites. Beat egg whites and fold in. Pour into two unbaked pie shells. Bake at 425 degrees for 15 minutes, then at 325 degrees for 45 minutes or until done.
* Recipe from Eli Mary in A Taste of Home, from the Schlabach family
NEVER FAIL PIE DOUGH
4 cups flour
1½ cups lard
1 tablespoon brown sugar
1½ teaspoons salt
1 tablespoon vinegar
1 egg, beaten
½ cup cold water
Mix flour, lard, sugar, and salt. In a separate bowl, beat together vinegar, egg, and water. Combine the two mixtures, stirring with a fork until mixed. Chill for at least 15 minutes. Dough can be left in refrigerator up to three days or frozen until ready to use.
* Recipe from Mrs. Wayne M. Hershberger in A Taste of Home, from the Schlabach family
RECIPES FROM TRICIA GOYER’S
The Christmas Aprons
VANILLA CRUMB PIE
1 (15-ounce) refrigerated piecrust
¾ cup light brown sugar
2 tablespoons flour
½ cup light corn syrup
1 teaspoon cream of tartar
⅛ teaspoon salt
3 teaspoons vanilla extract
2 eggs, beaten
1¼ cups water
CRUMB TOPPING
¾ cup flour
½ cup light brown sugar
½ teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon salt
¾ stick butter
Preheat oven to 350 degrees. Unroll piecrust and place in 9-inch pie plate; flute edges.
In a large saucepan, combine brown sugar, flour, corn syrup, cream of tartar, salt, vanilla, and eggs. Slowly stir in water and cook over medium heat, stirring until mixture boils and rises. Remove from heat.
In a medium bowl, mix crumb topping ingredients until crumbly.
Pour cooled brown sugar mixture into crust to three-quarters full. (There may be some mixture left.) Use your fingers to sprinkle crumbs evenly on top.
Bake for 45 to 50 minutes or until golden and set.
SUGAR CREAM PIE
1 (15-ounce) refrigerated piecrust
¼ cup brown sugar
¼ cup cornstarch
¾ cup white sugar
⅛ teaspoon salt
2 cups half-and-half
¾ cup whipp
ing cream
½ cup butter
1½ teaspoons vanilla
Cinnamon
Preheat oven to 350 degrees. Unroll piecrust and place in 9-inch pie plate; flute edges.
In a bowl, combine brown sugar and cornstarch. Set aside. In a saucepan, combine white sugar, salt, half-and-half, and whipping cream. Bring to a boil; lower temperature to medium. Gradually whisk brown sugar mixture into the sugar and cream mixture. Add the butter. Stir until butter melts. Add vanilla. Cook over medium heat, stirring constantly, for 3 minutes or until thick. Pour into crust. Sprinkle with cinnamon.
Bake at 350 degrees for 30 minutes.