Christine Feehan - Dark Celebration 17

«Not yet. Tell me he's breathing and he's healthy,» Shea panted, still clinging to Jacques's mind, afraid if she let go she would simple shatter with fear for her child.

«Push again,» Gregori instructed. The baby slipped out into his hands and he cradled the child to him, immediately leaving his own body to examine the child thoroughly in the way of their people.

Francesca clamped off the cord and Jacques cut it, separating mother and child.

Silence fell in the cavern. Candlelight flickered over their faces, as everyone stayed very still waiting. Suddenly, a squalling cry split the air.

Gregori smiled at Shea, held the baby high, out toward the prince. «Welcome our newest member into our world. A son for all to cherish.»

Mikhail stepped up and laid his hand on the child's head. «A fine healthy boy. He couldn't be more beautiful. Welcome, son. Nephew. Warrior. Your life is linked to our lives for all time. We live as one and we die the same way. When one is born, it is cause for all to celebrate, and when one dies, we all feel the loss. You are brethren. Carpathian. It is an honor and privilege to welcome you.»

Gregori held the boy above his head, and a cheer thundered through the birthing chamber. He turned and slowly, gently, put the infant in his mother's arms. She looked down into her son's face, tears in her eyes, one hand clinging to Jacques's. «He's so beautiful. Look at him, Jacques, look what we did.»

Jacques leaned down to brush kisses over her face, his lips tasting her tears. Tears of happiness. «He's perfect, Shea.»

Mikhail swept his arm around Raven and looked around the cavern at the happy faces of his people. Even Dimitri had returned to get a peek at the baby. Many of the unmated warriors crowded close, wanting to see what they had been fighting so many centuries for. They were together again after so many years and so much struggle. He kissed his lifemate, happiness sweeping through him. «We have every reason to celebrate, Raven. And all of it is right here, in this chamber. Were not only celebrating life, but hope. There is hope for our people again.»

Dark Desserts By Readers

Walnut Moons

Submitted by: Slavica G. Kukich-Ostojic

Phoenix, AZ

This recipe has three layers, the first layer is the cake layer, the second layer is the egg yolk icing, and the third layer is the chocolate glaze icing.

FIRST LAYER, CAKE 8 egg whites

1 cup sugar

2 1/2 sticks butter 4 cups finely ground walnuts 2 1/2 cups flour powdered sugar

Take 2 1/2 sticks of butter and 1 cup sugar and mix well in the electric mixer. When that is done, add the egg whites, 2 at a time, until you have all 8 egg whites mixed in. Mix well. Next, add 4 cups of ground walnuts and mix in using a wooden spoon. Add 2 1/2 cups flour mixing well with the wooden spoon. When the cake batter is well mixed, take a large rectangular cake pan and grease it well with butter. Pour the cake mix into the pan and bake at 350° for 25 minutes. When done baking, let it cool. When cooled, top with egg yolk icing.

SECOND LAYER, EGG YOLK ICING

8 egg yolks

l 3/4 cups powdered sugar

Take the 8 egg yolks and l 3/4 cups powdered sugar and mix well with electric mixer. Then pour over the cake. Place it back in the oven at 250° until dry. Keep an eye on the icing and check it periodically. When dry, take it out of the oven and pour the chocolate glaze icing over it.

THIRD LAYER, CHOCOLATE GLAZE ICING 1 cup milk

1 cup sugar

4 chocolate squares (for cooking) 3 cups ground walnuts 1/2 stick butter

Take 1 cup milk, 1 cup sugar, and 4 chocolate squares for cooking. Place all ingredients together and cook on top of the stove for about 15 minutes until blended, smooth and thickened. When thick, add 3 cups of ground walnuts and 1/2 stick butter. Mix well, and while still warm, pour over the cake on top of the egg yolk icing. Let cool and let chocolate become firm. When cooled, cut with half-moon cookie cutter into moons. Serve cooled.

Love Bites

Submitted by: Stephanie Schmachtenberger

Riverside, CA

2 cubes butter, softened

1 can sweetened condensed milk

2 (1-lb) boxes powdered sugar

1 (16-oz) bag coconut

2 cups chopped walnuts

1

3/4 stick parowax

32-oz semi-sweet chocolate chips

1. Combine butter and milk, add powdered sugar, coconut and nuts. Roll into rounded teaspoon-size balls and refrigerate 12-24 hours until firm.

2. Melt wax and chocolate chips in top of a double boiler. Turn flame down to a simmer. Dip balls in chocolate (one at a time) and set on wax paper. It is easier to dip with a 2-pronged fork.

3. Refrigerate 6-8 hours until chocolate has set.

Carpathian Reading Snack

Submitted by: Tempe Hembree

Murphy, NC

1 package of dark chocolate chunks dried sweetened red cranberries (Craisins) lightly salted peanuts

Mix equal portions into a lidded container and scoop out about a cup. This is a good serving and is so delicious together. For some reason, the chocolate doesn't melt… maybe because of the dryness of the peanuts and cranberries.

For those of us who: love to snack and read, love the salty and sweet together and want to be healthy at the same time. Enjoy!!!!!

Chocolate Trifle

Submitted by: Kim Smejkal

Sugarland, TX

1 box Duncan Hines Devil's Food Cake 8-10 tablespoons Kahlua 3 small boxes instant chocolate pudding

2 tubs Cool Whip 6 Heath Bars (frozen) 1/2 cup chopped pecans

Bake cake in 9 x 13-inch pan as directed and let cool. Make the pudding and set aside. Break up the frozen Heath Bars into small pieces. Crumble the cake into a large bowl. Start layering into a trifle bowl in order of: cake, drizzle Kahlua, Cool Whip, and Heath Bar pieces. Your last topping should be Cool Whip, and then top with more Heath Bar pieces and chopped nuts.

Dark Sun Cheesecake

Submitted by: Sabine Reichelt

Wiesbaden, Germany

Before you can take the cake out of the form, make sure it is cold. Use a plastic knife to loosen the cake from the form edges.

5 eggs (separate yolks and whites)

125 grams (1/2 cup) margarine

250 grams (1 cup) sugar

100 grams (1/2 cup) sugar

1,000 grams (4 1/2 cups) cream cheese 20 percent rich (Quark)

100 grams (1/2 cup) wheat semolina (Weizengries)

1 level tablespoon starch

1 level teaspoon baking powder

1/2 glass lemon aroma juice from 1 lemon

1. First, put the white of the eggs and 100 grams sugar in one high bowl. Use a mixer (liquidizer) to stiffen it. Stand it apart.

2. Put 125 grams margarine and 250 grams sugar into a big second bowl and beat it until frothy. One by one, put the 5 egg yolks into it. It looks bright orange like the rising sun.

3. With a wooden spoon, stir the cream cheese under. Now is the time to add the rest of the ingredients (NOT THE EGG WHITES). Stir it all thoroughly. Carefully stir the egg whites under it.

4. On the bottom of a springform pan, lay down a piece of baking paper. After baking, its easier to take the cake out of the form. Fill the spring-form pan with the dough and lay another piece of baking paper on top of it. Bake at 200° C (390° F) in oven for 60 minutes.

Chocolate-Covered Cherry Bon Bons

Submitted by: Julie Badtke

De Pere, WI

If the cherries haven't all been eaten the first day, I put them in pretty tins and store them in the refrigerator. This is one of my family's favorite traditional chocolate Christmas recipes. It has been in our family for the last 3 generations that I know of and is now being passed on to the 4th generation, as I am teaching my daughters how to make them! Enjoy!

2-pound bag of powdered sugar 1 teaspoon real vanilla 1 stick butter

1 (14-oz) can sweetened condensed milk