Four friends. Three shocking secrets. Two marriages on the rocks. One special place, The Sanctuary, that they have always been able to count on—until now…

Lydia has spent her life happily taking care of others. But when her husband dies, Lydia is the one who needs help. She learns that her husband  has deceived her for most of their marriage. She will have to deal with the truth about her husband and their marriage once his secret is revealed—and the consequences of his deception.

Liz is beautiful, fearless, and larger than life. She has achieved everything she set out to do—and she is keeping a secret that could cost her everything.

Julia suffered a childhood trauma that has caused numerous neuroses and years of nightmares. Despite her best efforts to suppress the incident, it continues to haunt her. Now she must finally deal with what happened or risk losing her family.

Sonya is a successful business woman but she has never been successful in love. She thinks she may have finally gotten it right with husband #4—until she realizes that she might not live long enough to find out.

These four women, who call themselves Carolina Girls Forever, have shared a lot over the years. But they have also kept a few significant secrets from one another—until now. All the secrets they have safeguarded for so long will soon come to light. Once that happens, their lives will be changed forever. But no matter what the costs, they must save The Sanctuary…

***Available in print and digital formats from most booksellers***

ABOUT THE AUTHOR: Cassandra R. Siddons was born and raised in the South Carolina Lowcountry. She has written several articles about it but this is her first novel, which has inspired by her love of the this special place. When she’s not writing, she spends her time taking care of her husband, an alligator named Reggie (who likes marshmallows), a small fox (who likes catfood), a badelynge of ducks, three dogs, and two cats.

Note: At the back of the book readers will find several Lowcountry recipes, such as this one:

BENNE WAFERS

1 cup sesame seeds, toasted

1 cup firmly packed dark brown sugar

1/2 stick unsalted butter, softened

1 egg, lightly beaten

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

1 teaspoon fresh-squeezed lemon juice

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees F. Cover cookie sheets in parchment paper or lightly oil them. Toast the sesame seeds in a heavy skillet over medium heat until they are golden brown. Beat the brown sugar and butter together in a medium-sized bowl for several minutes until fluffy. Beat in the egg. Whisk together the flour, salt, and baking powder, then add these dry ingredients to the butter, sugar, egg mixture. Mix well. Stir in the toasted sesame seeds, vanilla extract, and lemon juice.

OPTIONAL: Chill the dough for 30 minutes in the refrigerator. This makes it easier to drop the cookies on the sheets. Drop by teaspoonful onto prepared cookie sheets, leaving space for the cookies to spread. Bake for approximately 15 minutes, or until the edges are slightly brown. Cool for a minute or two on the cookie sheets then transfer to a rack to continue cooling. Makes 2–4 dozen, depending on the size of your spoonfuls.

*This recipe is from Old Colony Bakery in Charleston. This bakery has been selling benne wafers since 1940.

The History of the Benne Wafer

Unique to the Lowcountry since colonial times, benne (the Bantu-word for sesame) originated in Africa. Sesame is a versatile seed that can be used in many of the same ways as nuts. It has a nutty, sweet aroma and a sweet, buttery taste. When toasted, its flavor intensifies, yielding an almost almond- or peanut butter-like flavor. Many Southern recipes call for sesame seed, but none are more popular than the benne wafer. The Bantu (and Charlestonians) believe eating these cookies brings good luck.

*** BE SURE TO READ MORE ABOUT THE LOWCOUNTRY, THIS BOOK, AND THE AUTHOR IN UPCOMING POSTS AND BY CLICKING ON ‘FICTION BOOKS’ ON OUR HOME PAGE.***

Looking for something to have at Thanksgiving besides the same old Pumpkin Pie? How about a Three-Layer Pumpkin Mousse Cake? It makes a colorful presentation and tastes great!

Ingredients:

20 chocolate-sandwich cookies, such as Oreos (crumble into crumbs)

1/2 cup chocolate chips (melted)

2 (.25 oz) packages of plain gelatin

1 (3 oz) package of dark chocolate mousse mix

2 (1 oz) packages of white chocolate pudding mix

1 1/2 cups milk

1 (8 oz) package of Neufchatel cheese

1 (12 oz) package of whipped topping

1/2 cup pumpkin puree

1 1/2 tsp. pumpkin pie spice

Directions:

Mix cookies and chocolate chips and then press into the bottom of a greased 9″ pan. In two bowls, sprinkle the gelatin packet over two tablespoons of cold water and let sit for a minute. Microwave if not fully melted. Prepare mousse following the package directions and then add one bowl of the gelatin. Spread this into pan. Mix pudding mixes and milk. Use mixer to beat the cheese and then fold in pudding. Add whipped topping and remaining gelatin. Spread three cups into pan. Add last two ingredients (puree and spice) to cheese mixture. Spread in pan. Chill for at least 3 -4 hours.

Prep time: 15 – 25 minutes (plus refrigeration time).

Serves: 12.

Note: You can substitute low fat or fat free milk, low fat or fat free whipped topping, and sugar free, fat free pudding.

*Recipe featured in First.