Special Features
Have you read John Raven's latest Q&A column,
Ask Dr. John? A new online form has been added that makes "asking Dr. John" easier than ever. Not only does he field questions about
barbecue, chili and outdoor cooking in general, but his downhome culinary knowledge extends to all parts of the menu.
Texana Book Review:
Wildflowers of Texas
This pocket guidebook from Shearer Press contains complete information on all wildflowers growing around the Lone Star State.
Recent rains are bringing many wildflowers to bloom along the highways and in the countryside.
Newly revised. Over 500 pages.
Read more original book reviews in the Lone Star Bookstore
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Discount Cigarettes
Inexpensive shopping by the carton. Click on our link to find out more.
Memorial Day Cookout
by Eleanor Bradshaw
Memorial Day weekend officially kicks off the summer. Children (and many grown up children) have
Memorial Day emblazoned in their psyches as the end of responsibilities and the beginning of fun.
But apart from any nostalgic associations we have for this warm-weather holiday weekend, it is also
the first time each year that most of us break out our grills and our outdoor cooking skills, as well.
Lots of recipes, tips and good ideas.
This cake is moist, chocolatey and altogether delicious. It's quick to put together. You don't
even have to get out your electric mixer; you can mix up this cake by hand in a jiffy.
- 2 cups sugar
- 2 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup butter (1 stick), melted
- 1/2 cup buttermilk
- 1/2 cup canola or other vegetable oil
- 1 cup water
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
Stir together the remaining ingredients. (Since I'm a chocolate freak, I use just a
half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only
just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients
with the dry ingredients, stirring until you have a smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick
comes out clean.
While the cake is baking, prepare the frosting.
- 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
- 1/4 cup cocoa
- 1/2 cup butter
- 1 pound confectioner's sugar, sifted (about 4 cups)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over
medium heat, stir until the butter melts. Remove from heat and gradually stir in
the sugar and vanilla until smooth. Add the pecans.
When the cake is just out of the oven, spread the frosting evenly on the hot cake.
You can find this and over 400 more recipes in Grandma's Cookbook.

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