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Kally Masters
USA Today Bestselling Author Kallypso Masters
USA Today Bestselling Author Kallypso Masters


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Having fun at this new site where authors post intriguing excerpts from their books (or bonus scenes or outtakes). Remember when Karla came to Adam's BDSM Club to audition for a singing position?
OMGosh. I couldn't decide if I should show her point of view when she looked around the room and saw all the BDSM implements and wondered what kind of club this was, but ultimately decided to go with Adam's POV and the moment of horror when he realizes he's lusting after sweet little Karla who he rescued as a teenager and has been penpal friends with ever since. LOL God, I love Adam!
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Giveaway! There's a new game in town. Who's signed up for Books+Main Bites, an author-run social media platform? Once an author's verified (I'm still waiting), they post nothing but scenes from their writing. It's a brief glimpse into a book that they don't even tell you the name of (but that you can link to at Apple iBooks or Amazon if you want to learn more).

**You can follow me at so that when I am able to start posting, you'll get to see and comment on the scenes I choose!**

I've got about 220 followers already just ready and waiting! AND I'm gonna choose from all my followers tomorrow to give a prize to for their loyalty and incredible stalking skills. ;) So sign up by 12 noon EST to be sure you're in the running! I can't message you on that platform, tho, so I'll alert the winner either here in the comments, on Facebook, or wherever I am able to find them!
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Sharing for all my Romance author and reader friends!
This Is Why We Wear Wedding Rings on the Fourth Finger
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Earlier tonight, I got this text from Mary 1. (For those who don't know, all the girls in my family are named Mary something and to differentiate them without giving full names, I just use numbers on social media. Mary 2 just crossed over Sept. 16, for those who don't know. She and Mary 1 lived together for most of their lives. Mary 1 uses Mary 2’s phone because it works better at their remote cabin, but she always carries both phones with her. Mary 1 texted an hour or so ago:

[Mary 6] "knows this but I'll tell you. I'm talking to [Mary 6] in the kitchen. My phone starts ringing and leaves a voicemail. From [Mary 2]. Her phone is on my chair and I'm nowhere near it. I listen to voicemail and can't understand anything. But the written translation says:



She later sent us the screenshot of what is on her phone. WE all have a LOT of confidence in that translation, Transcription Beta!
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RESEARCH HELP Arkansas/Oklahoma peeps: If someone was riding their motorcycle from Memphis to Sequoyah Co., OK, along Highway 412 in Arkansas, what would be some good places to stop and smell the roses, so to speak? This is kind of a spiritual journey for the two, so wow me with your best shot! Maybe somewhere in the Ozarks? And if there are any great restaurants on that highway they should stop and eat at, that helps, too. Here's a map of the route I have them on now. Again, they're open to a change of plans. No strict time table. #roadtrip #scenicroute #motocycleride #spiritualjourney #Arkansasscenery
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Yesterday was not a good writing day with only 198 words in a brief writing stint. But today I’m going to aim for all the words! At least 2500 anyway so I can keep my daily average above the 2k mark. Danny and Tanya, inspire me! Readers and author friends, encourage me, please! #Nanowrimo
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Today I needed some comfort food for supper. Didn’t find elbows until after I started cooking the penne, tho. Close enough!
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The torch—and #springerle pin—has been passed. The difference in my mom’s Old one and the one I bought in the 80s is incredible. I can’t wait to make these German pressed cookies with her pin in December.

Mom gave up making these in her 60s when her arthritis got too bad. My sister Mary 2 and I took them on after that but she got Mom’s pin. Not sure if it was that she was older or just faster at grabbing it. Lol

But now that I’m the only springerle cookie maker left in the family, it came home with me in a box of cookie and candy making stuff Mary 1 sent with me. These anise flavored cookies are loved by half the family and hated by the rest. (Erik and his Daddy love them!) Mary 2 and I both used to make them as gifts for family and friends each year. I once sent them to a fan who also happened to grow up in the same German neighborhood. She was undergoing cancer treatments but I sent the two years in a row before she lost the battle.

I saw the bakery in Bardstown selling them $8.50 a dozen! My mom remembers them being a penny apiece in the 1930s. I remember 12 cents apiece and thinking that was too much so I started making my own. If you try them, only use anise oil. Much more flavor than extract or seeds. And a little dab will do ya! #christmascookies #holidaybaking #cookies #christmas #germany
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Jesse's Hideout is set primarily in November and December at a rural Kentucky inn haunted by Jesse James and the hero's grandmother, Amelia. Tillie, the innkeeper, is busy preparing for her Thanksgiving and Christmas guests when Greg Buchanan arrives hoping to out her for the charlatan she is. Join her at the Jesse's Hideout Bed & Breakfast where more than holiday treats will heat up in the kitchen as the unlikely romance buds between Tillie and Greg. (Oh, and I included lots of family recipes in the back--but readers warn you not to read this book on an empty stomach).

You'll find buy links to #GooglePlay, #iBooks, #Amazon, #Nook, and #Kobo at And don't miss book two, Kate's Secret, either, where Greg and Tillie will make a couple of appearances. #ContemporaryRomance #small-townRomance, #countrylife #historichomes #BluegrassSpirits
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For those not on Facebook, here's my Kentucky Bourbon Fruitcake recipe that I'm always talking about AND that was written about in JESSE'S HIDEOUT. (A condensed version without all the commentary was included in the back of that book with other family recipes, too.)

Kentucky Bourbon Fruitcake
by Kallypso Masters

Yield: one 5-pound cake (heavier when you soak it with lots of bourbon) or three bread-loaf pans sized cakes. (My preferred size because they're easier to handle and wrap in cheesecloth.)

It can take 6 weeks or more from start to finish, so don't wait too long to start!)


4 cups sifted all-purpose flour
1 teaspoon baking powder
1 tablespoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 large whole eggs
1/2 cup bourbon (this is just for the cake recipe, not the soaking).
4 cups pecan pieces, soaked in bourbon
1 pound candied cherries (I use 8 oz each of the red and green)
8 ounces raisins (yellow or dark) or Craisins, soaked in bourbon
8 ounces candied pineapple
1/2 cup orange marmalade (I don’t like citron and this is SO much tastier)
pecan halves and red/green whole cherries to decorate the top of cake(s), optional

cheesecloth (a package of 6-yards, cut into three relatively equal sections will do it)

1-1.5 litres of fine Kentucky bourbon (I prefer sourmash)


At least the night before mixing and baking the cake (and even several days or a week before is okay), soak raisins/Craisins and nuts in bourbon in separate containers. I just put the pecans into a quart Mason jar and the raisins/Craisins into a pint jar, cover with bourbon, and put them in the fridge until I’m ready for them. They will plump up with the liquor, so don’t overfill the jars, but try to keep the fruit and nuts covered in bourbon.

Position a rack in the lower third of the oven and another rack below it on the lowest spot. Put a pan of water on the lowest rack. This will add moisture to the oven when baking. Heavily butter a 10-inch tube pan or three loaf pans. Set aside.

Sift the flour, baking powder, and nutmeg into a medium bowl.

In a separate, large bowl, cream the butter and sugar, beating with a mixer until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, blending completely after each addition.

Drain the bourbon from the raisins and nuts. Measure out and set aside 1/2 cup of the bourbon for later. Pour the rest into a small bowl and add the strips of cheesecloth to soak it up. We NEVER waste good Kentucky bourbon! Set aside.

Preheat oven to 325 F.

Add the flour mixture to the eggs in two additions, alternating with the 1/2 cup bourbon. Stir in the pecans, marmalade, raisins/Craisins, pineapple, and cherries.

Transfer the batter to the prepared pan(s). I sometimes decorate the top with bourbon-soaked pecan halves and red/green whole cherries, but that's optional.

Bake until a skewer inserted into the cake comes out clean. APPROXIMATE baking times (ovens vary; also consider altitude adjustments):
coffeecake pan or tube pan: about 1-3/4 to 2 hours. (Mine’s usually done within the 1-3/4 hour.)
bread loaf pan: 75-90 minutes
6-inch gift size pans: 60-75 minutes

If the top of the cake begins to brown substantially before the cake is set, cover loosely with a piece of aluminum foil.

Remove the cake(s) from the oven and let cool 15-30 minutes on a wire rack. Run a knife down the sides to help loosen the cake from the pan. If you made a huge ring cake, before or after turning the cake out, you might want to cut it into three wedges (unless it will be given whole as a gift--and then good luck getting it out without having it break up; mine always broke up). That's why I go with wedges when I use that ring pan.

When completely cool, wrap each section in a 2-yard strip of bourbon-soaked cheesecloth until covered in several layers.

Place the cake(s) in airtight, leak-free containers. (For a ring cake, I use a large Rubbermaid or Tupperware container big enough to fit three loaf-pan sized cakes.)

Liberally, but slowly (so more of it can soak in), pour bourbon over the cake(s). It's okay if liquid is swimming at the bottom a bit in the first week. If you do have a lot of liquid in the bottom, you might not need to add more. Once or twice a day, flip the cakes over so that the bourbon will run back through the cake slowly. Do this for 2-3 weeks, but when you don’t see any standing bourbon at the bottom of the container any longer, and the bottom is no longer “soggy,” you can quit turning it. After a few weeks to a month where no liquid bourbon has been visible, it should be ready to serve or gift, but the cake will keep for months (some even say years). No rush!

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