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Gonzales, Texas: Where the Story of Texas Independence Began and its Jailhouse Stew

Gonzales, Texas: Where the Story of Texas Independence Began

Deeply rooted in some of the most consequential events in Texas history, Gonzales is a small town with a remarkably big past. It is the kind of place where history isn’t confined to a museum—it is woven into the streets, homes, cemeteries and stories of the people who call it home.

And then, of course, there is the cannon.

The words “Come and Take It” have become synonymous with Texas independence, but in Gonzales, they are much more than a familiar Texas slogan. They are part of the town’s remarkable story of defiance that began in 1835 and helped ignite the Texas Revolution.

Our visit to Gonzales turned out to be a day filled with history, unexpected discoveries, and some wonderful surprises.

We began our tour at Texas Heroes Square, located in the heart of downtown, where we met lifelong Gonzales residents Ricky Walker, a descendant of one of the Old 300, and former County Judge David Bird. The memorial in the square honors “those heroes who made this spot historic as the birthplace of Texas Independence.”

With Ricky and David as our guides, we quickly discovered that Gonzales has a story around nearly every corner.

A Town Filled With Firsts

Our first drive through town took us past Gonzales College, a remarkable institution for its time. Opened in 1853, it was the first institution of higher education in Texas to offer four-year degrees to women, beginning to confer Bachelor of Arts degrees on female students by 1857.

From there, our history lesson took us to a peach orchard—and one of the most famous hiding places in Texas history.In 1835, when Mexican authorities sent 150 dragoons to retrieve a small cannon that had been given to Gonzales settlers for protection, the settlers refused to surrender it. The cannon was buried in a peach orchard to hide it from the Mexican troops.

Two days later, the cannon was unearthed.  It was soon fired at the Mexican forces, and that shot became recognized as the first shot of the Texas Revolution. The little cannon would go on to become one of the most recognizable symbols of Texas independence.

A Personal Connection to the Alamo

Our next stop brought another extraordinary connection to Texas history: the home associated with Almaron and Susanna Dickinson (who survived the Battle of the Alamo). As we paused outside the historic home, we were unexpectedly greeted by its current owner, Alise Mullins, who appeared on the front porch and shared fascinating details about the Dickinson family.

One fact particularly caught our attention: Almaron Dickinson was the artilleryman responsible for the cannon —that same cannon that played such an important role in the story of “Come and Take It.”

There is something quite different about hearing history from someone standing on the very porch of a historic home. Suddenly, the people behind the names in our history books seem much more real.

The Flag Behind the Famous Phrase

We continued to DeWitt Cemetery, where members of Green DeWitt’s family are interred. Here, Ricky shared another surprising piece of the “Come and Take It” story: the material used to create the famous flag came from the wedding dress of Green DeWitt’s daughter.

It is these little details—the personal stories behind the grand events—that make a visit to Gonzales so fascinating.

A short drive brought us to a monument erected in 1908 by the children of Gonzales City Schools. It commemorates the spot where the first gun was fired for Texas independence on October 2, 1835. That seemingly small confrontation in Gonzales would set in motion a revolution that ultimately changed the map of North America.

Under the Sam Houston Oak

A few miles down Highway 90 toward Shiner stands another remarkable piece of Texas history: the centuries-old Sam Houston Oak, located on the former Charles Braches plantation.

On March 13, 1836, General Sam Houston and approximately 400 exhausted Texan soldiers camped beneath the massive oak during the first night of their chaotic retreat from Gonzales.

Houston had received confirmation that the Alamo had fallen. The news prompted the mass evacuation that became known as the Runaway Scrape. Houston ordered Gonzales burned as the Texans retreated, denying the advancing Mexican army supplies and shelter.

Standing beneath the old oak, it is easy to imagine the exhaustion and uncertainty of that night—and the enormous events that were unfolding around these men.

A Glimpse of Life on the Texas Frontier

Back in town, we visited the Horace Eggleston House, built circa 1845 and preserved as a classic example of a Texas frontier dog-run house. The home was among the first structures built after the Runaway Scrape and the burning of Gonzales. Unlike the grand historic homes one might associate with a Southern town, the Eggleston House offers something perhaps even more compelling: a glimpse into the everyday life of the early Texas frontier.

And then, after hearing so much about the famous cannon, it was finally time to see it.

“Come and Take It”

At the Gonzales Memorial Museum, the story of the cannon comes full circle.

The Art Deco complex, constructed in 1936–1937 as part of the Texas Centennial celebration, includes exhibition wings, a 500-seat outdoor amphitheater and reflecting pool. And, of course, the famous “Come and Take It” cannon.

After spending the day hearing its story, seeing the places connected to it and learning about the people who stood behind it, seeing the cannon itself felt like the culmination of the tour.

But Gonzales had saved its biggest surprise for last.

The Jail Where a Family Lived

Our final stop was the Gonzales County Jail, built in 1885 and designed by noted Texas architect Eugene T. Heiner.

The impressive brick structure was built to accommodate as many as 200 prisoners under riot conditions and contains a replica of the gallows used in the execution of Albert Howard in 1921.

The jail also carries one of Gonzales’ most intriguing legends.

According to the story, while Howard was imprisoned, he became obsessed with the clock on the courthouse. He carefully watched the time and reportedly declared that if he were hanged, his innocence would be revealed through the clock—that its four faces would never again show the same time. Through the years, the courthouse clock faces have, indeed, rarely been consistent.

Legend or coincidence? Gonzales leaves that for visitors to decide.

But the jail’s most delightful story came from the person who greeted us there: Sandra McGinty Wolff.

Sandra was just six years old when her father became Sheriff of Gonzales County. Her family moved into living quarters inside the jail, as was customary for many sheriffs and their families at the time. She lived there with her family from 1951 until 1961, through much of her childhood.

Her mother, Adell, took on another important responsibility: cooking for the prisoners. According to Sandra’s cookbook (which can be purchased at the Jail) , the job meant preparing two or three meals every day of the week—there were no days off and no exceptions to the schedule.

Sandra gave us a glimpse into the jail’s menu. Most days, lunch consisted of beans and cornbread. But Wednesdays were different. Wednesday was Jailhouse Stew Day.

Sandra’s mother’s stew was apparently so beloved that, according to family lore, if a prisoner “accidentally escaped” on a Wednesday, he made certain he returned before lunchtime.

It is hard to imagine a better ending to a day immersed in Texas history than standing inside an old county jail listening to stories about a family who actually lived there—and hearing about a stew so good that even prisoners didn’t want to miss it.

Today, Sandra is helping lead the restoration effort to preserve this remarkable architectural gem in the heart of Gonzales.

And after hearing the story of her mother’s famous Wednesday stew, we couldn’t leave without asking for the recipe. Curious about Jailhouse Beef Stew? We have it for you.

Because that is the magic of Gonzales: you may arrive looking for the story of a cannon, but you leave with stories about the people, places, food and family history that bring Texas history to life.

Adele McGinty’s Famous Wednesday Jailhouse Stew

So tasty, the prisoners made sure to come back for dinner!
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Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb stew meat
  • 1- 1 ½ tbsp chile powder
  • 1/4 tsp garlic powder
  • Salt and pepper
  • 1/2 small onion chopped
  • 1 - 2 tbsp oil
  • 1 carrot chopped
  • 1 medium potato,  chopped

Instructions
 

  • Place oil in a cooking pot.  Heat and add meat.  Sprinkle salt and pepper over meat and add spices.  Stir - covering meat.  Add onion.  Cook until browned on all sides.  
  • Add 1 - 1 ½ cups water, reduce heat to simmer and cook until meat is getting tender, about an hour
  • Add water to cover meat, add a medium potato, chopped, and 1 whole carrot, peeled and chopped.  Cook on medium heat until all is tender.  
  • "This recipe is approximate since it has never been written down, but these are the ingredients.  The trick is to making it tasty is to let the meat brown until all moisture is gone, stir and then add the water.  This recipe was multiplied to feed prisoners." Sandra McGinty Wolff
     

Video

Keyword Beef Stew

 

Rice University, Mary-Bourne Marth & Southern Thai Egg Rolls

Rice University – A Campus Born of Vision and Perseverance

Nestled in the heart of Houston, Rice University is recognized today as one of America’s premier research institutions. Its beginnings, however, are rooted in one of the most remarkable stories in higher education.

Chartered in 1891 as the William M. Rice Institute for the Advancement of Literature, Science and Art, the university was funded through the generous estate of businessman William Marsh Rice. Before the institution could be established, Rice was murdered in New York City in 1900 by his butler and an attorney who conspired to steal his fortune. After a landmark investigation and court battle exposed the fraud, Rice’s estate was preserved, and an unprecedented $3 million endowment made possible the creation of the university that bears his name.

Under the leadership of its first president, Princeton mathematician Edgar Odell Lovett, Rice welcomed its first 77 students on October 10, 1912. Lovett envisioned a university with “no upper limit to its educational endeavor,” laying the foundation for a culture of academic excellence, close faculty mentorship, and innovative thinking that continues more than a century later.

Growing into Global Influence

Renamed William Marsh Rice University in 1960, the institution steadily expanded its influence across engineering, architecture, the sciences, humanities, and business. The founding of the Jesse H. Jones Graduate School of Business in 1974 further established Rice as a leader in entrepreneurship, finance, and executive education.

Despite its international reputation, Rice has remained intentionally personal. Small class sizes, collaborative learning, and meaningful faculty relationships continue to distinguish the university and prepare graduates to lead in an increasingly interconnected world.

Spotlight: Mary Bourne-Marth

Turning Adversity into Opportunity

Like many successful leaders, Mary Bourne-Marth’s path was shaped by an unexpected challenge.

Graduating cum laude from the University of Missouri in 1984 with a Bachelor of Science in Business Administration, she returned after a second trip to Thailand to a job at a local bank. After almost a year of filing checks and balancing CD’s, she was ready to broaden her expertise with the hope of eventually finding a career to better utilize her twin passions for teaching/mentoring and creative work. Pursuing an MBA with concentrations in Marketing and Finance became the next logical step, and Rice University quickly rose to the top of her list.

Its intimate learning environment offered the close faculty mentorship and collaborative classroom experience she valued, while the university’s nationally respected business program provided the rigorous academic foundation she sought. Earning her MBA from Rice in 1987, Mary found the ideal blend of analytical discipline, strategic thinking, and leadership development—qualities that would define her career.

Following graduate school, Mary built an impressive twenty-eight-year career with Showtime Networks Inc., retiring in 2019 as Vice President of Key Account Marketing. During her tenure, the team she led worked on a wide variety of marketing plans for distributors varying from multi-tactic, multiplatform subscription marketing and branding campaigns to program promotion initiatives for acclaimed SHOWTIME original series like HOMELAND® and DEXTER® – all the while blending creative storytelling with strategic business insight.

Retirement from the corporate world did not mark the end of her professional journey. Instead, it opened the door to another passion—teaching. Since 2010, Mary has served as a Lecturer in Management at the Rice University Jesse H. Jones Graduate School of Business, where she teaches the MBA@Rice Capstone Course. Over the years, she has guided more than 110 student consulting teams in developing comprehensive strategic plans for over 74 nonprofit organizations and small businesses, helping students translate classroom knowledge into meaningful, real-world impact.

While her professional accomplishments are impressive, Mary’s global perspective extends well beyond the classroom. Time spent living, working and teaching in Thailand – first while still a teenager – cultivated life-long friendships, and immersed her in the country’s culture, traditions, and extraordinary cuisine. The experience sparked a lifelong appreciation for authentic Thai cooking and the stories that accompany every recipe.

Today, Mary and her husband, Jeff, enjoy life in Hunt, Texas, while remaining close to their son, Carl, who lives in San Antonio. From her Hill Country kitchen, she continues to share the flavors of Thailand with family and friends—proving that whether she’s mentoring future business leaders or rolling the perfect egg roll, success is found in bringing together the right ingredients with care and purpose.

That spirit is exactly what drew Texicureans to Mary’s kitchen. We traded the Rice Business classroom for her country kitchen, where she graciously shared one of her favorite family recipes and the techniques behind creating authentic Thai egg rolls that are crisp, flavorful, and deeply rooted in the memories of her time abroad

 

Thai Egg Rolls (Southern Thai Style)

Note from Author:  I learned how to prepare this recipe while working in an open-air Thai restaurant in Pattani, Thailand.  I’ve tried to be as specific as possible, but please feel free to adjust this recipe according to your own tastes and what you can find in the U.S. 
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai

Equipment

  • 1 wok or similar pan to fry egg rolls

Ingredients
  

  • 1 lb ground pork
  • 1/2 cup chopped, cooked shrimp (small shrimp works best)
  • 1 cup bean sprouts
  • 6 eggs
  • 1 med yellow onion or 3/4 cup chopped green onion
  • 1/2 cup celery chopped as fine as possible
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 head garlic, chopped fine or to taste ( I use at least 6 good sized cloves
  • 1/2 cup mushrooms fresh or black mushrooms - chopped fine
  • 1/2 cup Thai Pamela (fish sauce) or soy sauce
  • Juice from a whole lemon
  • 2 bunches bean thread noodles available in grocery aisle under Oriental foods
  • Spray Pam
  • Oil for deep frying peanut oil is true Southern Thai but any oil will do

Garnishes

  • Sliced Fresh Cucumbers
  • Green Onions
  • Fresh cilantro

Accompaniment

  • Cooked Fragrant Rice

Instructions
 

  • Remove the two bunches of bean thread bundles from their package and cover them completely in water in a medium-sized bowl.  Let Sit.  This will magically turn the bean threads into noodles.
  • Add to your wok or large skillet in this order:  garlic, onions, celery, and ground pork. Add salt and pepper and cook over medium to high heat until pork is brown and onion and garlic are transparent.  Drain off excess fat.
  • With a spatula, move cooked ingredients to the outside of the skillet/wok, leaving a well in the center.  Spray well with PAM if desired to prepare for the next step.
  • Crack eggs into a bowl and whip with a wire whisk until frothy.  Set aside ⅓ of beaten egg to seal egg rolls.  Pour ⅔ of beaten eggs into the well in the center of the skillet/wok and quickly stir-fry until thoroughly cooked.  Mix into other cooked ingredients.  Add Bean sprouts and mushrooms and continue to cook until tender.  
  • While these ingredients are cooking, drain off bean thread noodles and slice them into no more than 3” slices or bite-sized pieces.  Add them to the skillet/wok and simultaneously add soy sauce, lemon juice, and cooked shrimp.  Taste and add more soy sauce, lemon juice, or garlic as desired.  Remove from heat when cooked.

Preparing the Eggrolls

  • :    (Quote from my Thai chef - “roll like you are rolling a cigarette”)  Lay the egg roll skin flat on a plate in front of you as a diamond.  Place a line of filling in a straight horizontal line midway between the bottom point and the midpoint of the diamond.  Roll from the bottom point upward, folding the left and right points of the diamond over the top of the bottom point and tucking in as you go.  Seal the top point and all edges with beaten egg.  Place on a staging plate when finished.  
  • Add egg rolls 4-5 at a time, depending on the size of the wok, to hot oil and turn frequently with tongs until the skin is lightly browned on the outside.  Remove from oil, drain on rack or paper towels, and serve immediately with Thai sweet and sour sauce, sliced fresh cucumbers, green onions, cilantro, and fragrant jasmine rice.  
  • Sanuk!  (enjoy)

Video

Keyword Thai Egg Rolls

 

Homemade and Healthy Granola Bars

Junior Chefs in Georgetown: Simple Snacks and a City Full of Heart

As backpacks are packed and a new school year begins, we’re continuing a favorite series that celebrates young cooks and the foods they love most. Last year, we launched our “Cooking with Junior Chefs” feature, and this month, we headed to Georgetown to spend an afternoon in the kitchen with three enthusiastic siblings: Haley, Mason, and Stella Cobb.

Joined by their mom, Katie Speckman Cobb, the young chefs shared one of their favorite after-school treats—a simple, wholesome homemade granola bar that requires just a handful of ingredients and no baking. Easy enough for even the youngest aspiring cook to help prepare, this recipe proves that healthy snacks don’t have to be complicated.

The Cobb family—Katie, her husband Bruce, and their three children—are proud Georgetown residents and enthusiastic ambassadors for their hometown. “There is always something happening here, and you can join in whatever you like,” says Katie. “The downtown library is especially awesome.” That sense of community, along with Georgetown’s family-friendly atmosphere, makes it the perfect setting for raising young cooks and creating memories around the kitchen table.

The qualities Katie treasures most about Georgetown—its strong sense of community, active downtown, and abundance of family-friendly activities—are the same features that make it such an appealing destination for visitors. Whether you’re planning a weekend getaway or a simple day trip, Georgetown rewards exploration with both historic character and modern charm.

Nestled along the banks of the San Gabriel River, Georgetown seamlessly blends small-town Texas charm with a rich and colorful history. Founded in 1848 and named for land donor George Washington Glasscock, the city began as a frontier settlement and quickly grew into an important hub for Central Texas.

Georgetown’s fortunes flourished in the late nineteenth century as cattle drives along the Chisholm Trail and the arrival of the railroad brought prosperity to the region. Cotton farming, milling, and commerce fueled an economic boom that left behind a remarkable legacy of Victorian-era architecture, much of which still graces the city’s picturesque downtown square today.

Education has long played a central role in Georgetown’s identity. In 1873, Southwestern University was established, helping shape the community into a regional center of learning and culture.

The city’s commitment to preserving its heritage has earned national recognition. Following decades of historic preservation efforts, Georgetown became the first city in Texas to be designated a Great American Main Street City in 1997. Visitors strolling through downtown today will find beautifully restored buildings, locally owned shops, inviting restaurants, and one of the most charming courthouse squares in the state.

In recent decades, Georgetown has evolved from a quiet rural community into one of the nation’s fastest-growing cities, benefiting from its proximity to Austin while maintaining its distinctive character and welcoming atmosphere.

Today, Georgetown is perhaps best known as the “Red Poppy Capital of Texas.” Each spring, brilliant red poppies blanket the city in a spectacular display of color, a tradition that traces its roots to flowers brought home from Europe by a local soldier following World War I. Combined with its historic charm, vibrant arts scene, scenic parks, and lively downtown, the annual bloom offers yet another reason to discover one of Texas’s most beloved destinations.

A Perfect Day in Georgetown with Kids

Georgetown may be known for its historic downtown and Victorian architecture, but families will find plenty of opportunities for adventure, exploration, and fun. From caves and river walks to ice cream and splash-worthy parks, here’s how to spend a memorable day with children in one of Central Texas’s most charming towns.

9:00 a.m. – Breakfast on the Square

Start your morning on Georgetown’s beautiful courthouse square. Enjoy breakfast at a local café while the kids admire the historic Williamson County Courthouse, one of the most photographed landmarks in Texas. Take a few minutes to stroll around the square and browse the colorful storefronts before beginning your adventure.

10:00 a.m. – Explore Inner Space Cavern

A visit to Georgetown isn’t complete without experiencing the underground wonder of Inner Space Cavern. Discovered during the construction of Interstate 35, this spectacular cave system features dramatic rock formations, prehistoric fossils, and winding passageways that feel like something from an adventure movie. Children especially love spotting stalactites, stalagmites, and the remains of Ice Age animals.

Noon – Picnic or Lunch at San Gabriel Park

Head to San Gabriel Park, one of Georgetown’s most beloved green spaces. The park offers playgrounds, open fields, walking trails, and plenty of shaded areas for a picnic lunch. Families who prefer dining out can grab sandwiches or burgers nearby and enjoy them along the river.

1:30 p.m. – Walk the San Gabriel River Trail

After lunch, take an easy stroll along the scenic San Gabriel River Trail. Kids can watch for ducks, turtles, and fish while parents enjoy the peaceful views. The paved trail is stroller-friendly and offers numerous spots to stop and enjoy the scenery.

2:30 p.m. – Cool Off at the Georgetown Public Library

Often ranked among the best libraries in Texas, the Georgetown Public Library offers a wonderful children’s area with interactive exhibits, reading nooks, and family-friendly programming. It’s a perfect stop during the heat of the day.

3:30 p.m. – Sweet Treat Time

No family outing is complete without dessert. Head back toward downtown for ice cream or freshly baked treats while enjoying the lively atmosphere of the square.

4:30 p.m. – Blue Hole Park

Spend the late afternoon at Blue Hole Park, a scenic lagoon along the San Gabriel River surrounded by limestone bluffs and cypress trees. Children love exploring the trails and watching kayakers and swimmers. It’s one of Georgetown’s most picturesque spots and a favorite for family photos.

6:00 p.m. – Family Dinner Downtown

Wrap up the day with dinner on the square, where you’ll find family-friendly restaurants offering everything from pizza and burgers to Texas barbecue. As the sun begins to set, the courthouse lights up, creating a magical backdrop for an evening stroll.

7:30 p.m. – Evening Walk Around the Square

Before heading home, take one final lap around Georgetown’s historic downtown. The illuminated courthouse, charming shops, and relaxed atmosphere provide the perfect ending to a day filled with family memories.

Homemade Granola Bars

Just a handful of Whole ingredients create a yummy after-school snack
Print Recipe Pin Recipe
Course Snack
Cuisine American
Servings 12

Equipment

  • 1 8 x 8 pan

Ingredients
  

  • 1 cup very smooth creamy natural peanut butter or cashew butter I like HEB fresh ground
  • 1/2 cup local honey
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt heaping
  • 2 1/2 cups whole rolled oats
  • 1/3 cup mini semi-sweet chocolate chips
  • 3 tbsp pepitas, or crushed peanuts or cashews

Instructions
 

  • Line an 8x8 baking pan with parchment paper
  • In a large bowl, stir together the peanut butter, honey, vanilla, and salt until smooth.
  • Add the oats, chocolate chips, and the pepitas (or nuts). The mixture might seem dry at first, but keep stirring, and it’ll come together.  Stir to combine and press firmly into the pan.  Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture.  Chill for at least 1 hour, then slice into bars. Store in fridge.

Video

Keyword peanut butter, honey, oats

Tuna, Kale & Curry Frittata with Roasted Mustard Potatoes & The Arts at Texas State

Texas may be known for Friday night lights, country music, and wide-open skies, but Texas State University is proving the state’s thriving arts scene deserves just as much attention. The university is the first and only school in the nation with Top 20 national rankings in Art, Dance, Music, Theatre, Musical Theatre, and Mass Communication — a distinction many outside the university still do not realize.

While preparing a perfect “Pre-Matinee” lunch of Tuna, Kale, and Curry Frittata with Mustard Roasted Potatoes alongside Vee Volpe, president of the Friends of the Fine Arts and Communication at Texas State University, our conversation centered on the organization’s growing role in supporting students through scholarships, travel opportunities, guest artists, and community engagement. “Friends helps create opportunities that might not otherwise happen,” Volpe explained, noting that many students balance demanding rehearsal schedules, academics, and jobs while pursuing their degrees.

Volpe described the College of Fine Arts and Communication as far more than a theatre program. The nationally recognized college spans theatre, dance, opera, mariachi, film, journalism, communications, galleries, music ensembles, and visual arts. “The breadth and the caliber are what make Texas State distinctive,” she said.

That excellence was especially visible in the university’s recent production of Rodgers & Hammerstein’s Cinderella, which I had the absolute pleasure of attending.   Rehearsals began in February, with students dedicating up to 40 hours a week during technical rehearsals. More than 125 undergraduate and graduate students participated in the production, many while carrying full course loads and jobs.

“The polish and confidence impressed me most,” Volpe said. “What audiences don’t always realize is how much of the work is student-driven.”

Beyond performance experience, students gain professional skills in collaboration, communication, problem-solving, and leadership. Volpe believes those experiences are especially valuable in today’s world. “People are craving real experiences more than ever,” she said. “There’s something about sitting together for live theatre, music, dance, or art that still feels very human.”

As Friends of the Fine Arts and Communication continues to grow — now more than 300 members strong with its Take a Seat endowment nearing $600,000 — Volpe hopes more people will discover the level of creativity and talent thriving at Texas State. “Once people experience it for themselves,” she said, “they usually understand pretty quickly why so many of us are passionate about it.”  Vee encourages people to simply give it a try,.  Memberships to Friends of the Fine Arts and Communication begin at $100 and include tickets and invitations to events throughout the year.  “It’s the best deal around,” Volpe laughed.  “You get to have alot of fun and help students at the same time.”

Box Office:  https://txstatepresents.universitytickets.com/

Friends: https://www.finearts.txst.edu/friends.html

Follow Friends of Fine Arts and Communication at TXST on FB!

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Tuna, Kale & Curry Frittata with Roasted Mustard Potatoes

Perfect Pre-Matinee Lunch
Print Recipe Pin Recipe
Course brunch, Main Course
Cuisine American

Equipment

  • 1 Saute or Stir Fry Pan Medium

Ingredients
  

  • 1 clove shallot chopped
  • 2-3 handfuls kale well massaged
  • 2 cans Calipo Tuna plus 1/2 tsp of the oil
  • 6 eggs
  • 2 tsp curry powder, or more if desired
  • small spash of water while cooking

Oven-Roasted Mustard Potatoes

  • 1 package red baby potatoes
  • 1 tbsp tuna oil or olive oil
  • 1/4 tsp fine salt or more to taste
  • 1 tbsp brown mustard or old fashioned mustard
  • thyme or Italian seasoning

Instructions
 

  • In a medium sauté or stir-fry pan, heat 1–2 teaspoons of the tuna oil over medium heat.
  • Add the shallot and cook slowly until softened and lightly caramelized. Add a splash of water as needed to keep it from drying out while reducing the amount of oil used.
  •  Add the well-massaged kale and cook until fully softened.
  • Add the tuna and stir for another minute or two so the flavors amalgamate.
  • In a bowl, whisk the eggs with salt and 2 teaspoons curry powder. Pour into the pan.
  •  Cook gently until the outer edges become browned and caramelized. A clear lid can be placed on top to help the upper portion cook through evenly.
  • 7.     The frittata is done when the edges are browned and caramelized, the center has puffed slightly, and the eggs are fully set.

Oven Roasted Mustard Potatoes

  • Preheat oven to 425 degrees
  • Chop potatoes into roughly 1-inch pieces
  •  In a bowl, toss the potatoes thoroughly with the oil first so they are evenly coated.
  • Add the salt, mustard, and seasoning and stir again until everything is well distributed
  •   Spread onto a sheet pan. Roast for 20 minutes
  •  Remove from oven and turn the potatoes so they do not stick and caramelize evenly.  Roast another 20 minutes, or until deeply browned and caramelized around the edges.

Plating

  • Place a handful of spring mix on the plate. Splash with a fruity vinegar; pairs well with the savory frittata.  Optional additions: cherry tomatoes and grapes.
  • Serve with one quarter of the frittata and a portion of the roasted potatoes over or beside the greens.

Video

Keyword Frittata, Tuna, Kale, Roasted Mustard Potatoes

The Texas Water Safari First Texas Woman (and Mom) Winner and her Protein Banana Bread

Before it became one of the most grueling endurance races in the country, the Texas Water Safari began as a bold, slightly wild idea. In 1962, Frank Brown and Bill “Big Willie” George set out to drift from San Marcos to Corpus Christi in a motorless V-bottom boat—an adventure that took them roughly thirty days to complete. What might have remained a one-off feat instead sparked something bigger: the belief that others should test themselves against the same winding rivers, unpredictable currents, and sheer distance. By the following year, that idea took shape as the first official Texas Water Safari.

Today, the race has evolved into a 260-mile, nonstop marathon through rivers and coastal waters, widely regarded as one of the toughest canoe races in the world. While a handful of elite competitors aim for the podium, many entrants are driven by something less tangible but equally powerful—the chance to finish. Earning the coveted finisher’s patch means joining a small, respected fraternity of paddlers who have endured the heat, fatigue, and relentless pace required to reach the end.

What sets the Texas Water Safari apart is not just the distance, but the discipline it demands. Racers must be entirely self-sufficient from the start, carrying all necessary gear, food, and repair supplies with them. Outside assistance is strictly limited—only water, ice, and shouted encouragement from a designated team captain tracking their progress along the route. Teams push forward day and night, often with little sleep, navigating both physical exhaustion and mental strain in a race against the clock to meet checkpoint deadlines and finish within 100 hours.

That same spirit of endurance and curiosity is what draws modern racers to the starting line—people like Shannon Issendorf, an experienced paddler with a long-held ambition to pursue a mixed men-and-women team.  After convincing her husband of this dream’s viability,  they recruited a mixed team that included her husband and close friends. Once the idea took hold, hesitation gave way to commitment, and the group plunged into months of focused, demanding training.

By last June, Issendorf and her teammates—Chris Issendorf, Dodd Yeager, Kyle and Kaitlin Mynar, and William Russell—arrived at the start line not just prepared, but equipped with a finely tuned racing machine. Their canoe, stretching 42 feet and barely wider than their hips, was engineered for speed and efficiency, paired with specialized paddles designed to maximize every stroke. It was a setup built for performance—but the real test, as always in the Safari, would be endurance.

What followed was more than a strong finish; it was a breakthrough moment. The team didn’t just win—they claimed victory by more than a full hour. In doing so, the women on the team became the first female Texan paddlers to win the race, and Issendorf herself the first mother to stand atop the podium. This was a result that reflected not only preparation and teamwork, but a shifting narrative in a race long defined by sheer grit.

I sat down with Shannon to talk about the race, the physical and mental challenges along the way, and what it takes to push through 260 miles of relentless conditions. She also shared a small but meaningful piece of her preparation: a protein-packed banana bread recipe that helped sustain her through training and beyond.

  1.     Tell me about how you formed the winning team that resulted in the first time a Texas woman won the race?

For years, I’ve wanted to form a mixed team of men and women, and I’ve discussed this with my husband. We knew our competition was an all-male team.  We trained hard every day, particularly focusing on learning to portage faster. – a bit challenging for women.  My husband was not worried about us as far as longevity.  It was a hard and exhausting training, but we needed every ounce of it.

  1.     Tell me about your boat

My husband and friend built a 42’ boat specifically for the race, using innovative new technology – it was lighter, faster, had sliding seats, and it had a water bailer.  It was slightly wider than hip width.

  1.     Can you give us a snapshot of what the first part of the race looked like:

The first 20 miles or so involve a lot of portaging – over obstacles like dams and trees. We decided to use canoe paddles instead of kayak paddles at the beginning of the race, and because of the boat’s size, we were able to maneuver it better.

Then we got to Gonzales, and a storm had dumped a lot of floodwater.  We turned on Metallica and flew through those waters – now using kayak paddles and hitting about 12 mph.

  1.     How were you doing in relation to your competition at this point?

We really didn’t know because we couldn’t see anyone.  We got to Hocheim in the middle of the night and realized we had put about an hour ahead of the competition.  We had been working at our pace, which was our plan the whole time – we needed to work within our abilities.

  1.     What was the most tenuous part of the trip?

We are pulling up to the swamps around Dupont in Victoria. When we pulled up to it, the water looked weird – we could see it was peeling off into the trees.  We actually asked the race point officials if the race had been called off due to the flood waters.  The swamps can be tricky because you can go into the swamps ahead, but get lost and move down several slots. Swamps are a major obstacle.

What we didn’t know is that the San Antonio River, as well as the Guadalupe River, were flooding, and it was hitting at the same time, which is what caused the water to peel into the trees.  At this point, my teammate Kaitlyn, who has been paddling longer than I have, says, “We need to put on life jackets”.  We typically never paddle with life jackets – it has to be bad for us to do so.  We look around and realize that we are actually in the treetops. When the water rises, all the critters do as well.   For instance, fire ants create these balls.  You’ll have an entire sleeve of fire ants on you.  The water was rushing so much that we literally had to back paddle because the obstacles were coming at us so fast.

So we are trying to find a path through the treetops to get to the other side.  It took all our effort and concentration to keep from wrapping the canoe around a tree, because if we did, everyone would be dumped, and there would be no way to get back to the boat to call for help.

So, we make it through there, and we get to what we call the confluence – you can turn right, you will go into Alligator Lake, if you turn left, you will go into the slough and back into the river.  We are exhausted at this point and done with rushing water, so we go into the slough.

So the night before, I had pulled a track on a small GPS watch – just in case…  I pull it out and tell the rest of our team where to go – it got us through the trees, and then we find the swamps.  So when we did get back in the river, we literally cheered!

We keep paddling, we get to the Bay, and the wind is blowing into the river, creating waves that crash onto the boat.  We had never seen anything like this before.  We finally flipped from these waves, and we are all out in the water.  The guys literally pushed the boat to shore, and we are swimming against the floodwaters to reach land.

We get to shore, and we dump the boat’s water.  We all six load back up and Kyle grabs Chris and says, “Hey dude, I‘m still having fun!”

So we set out to paddle across the bay and get to the finish line.  It’s dark.  Our spot tracker had died, so no one knew where we were.  No one is visibly there.  So we yell out, and they all come running and saying, “You won!”

I didn’t realize at the time how impactful that was going to be on the other female paddlers who were out there.  We have a banquet at the end, and I gave a little speech that this could be you if you train hard enough, you too can do this! A couple of teenage girls came up to me and said, “I didn’t think it was possible, but now I’m going to train to win!”

And now about that healthy protein-packed banana bread!

Protein Banana Bread

Grit, determination and a protein packed snack
Print Recipe Pin Recipe
Course Bread
Cuisine American

Equipment

  • 1 Loaf Pan

Ingredients
  

  • 1 1/2 cup White, spelt, or oat flour
  • 1/2 cup protein powder (60 g)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cup mashed overripe bananas (about 3)
  • 1/2 cup yogurt or additional banana
  • 1/2 cup pure maple syrup, honey or agave syrup 
  • 1/3 cup oil or water
  • 2 tsp pure vanilla extract
  • Optional chocolate chips, walnuts, coconut, etc

Instructions
 

  • Grease a 9 x 5 loaf pan, and line the bottom with parchment paper. Preheat the oven to 350 degrees F
  • Stir all ingredients together, smooth the batter into the pan, and bake 40 minutes. 
  • Turn the oven off, but do not open the door even a crack.  Leave in oven for 5 minutes.  (Mine is always done after this time.  If yours is still soft in the center for some reason-climate, altitude, etc)

Video

Keyword Banana Bread, Protein

Spicy Pimiento Cheese

There’s a certain kind of Southern magic that happens when simple ingredients decide to show off—and spicy pimiento cheese is absolutely one of those moments.

At its core, pimiento cheese is humble: shredded cheese, creamy binder, little bursts of peppery sweetness. But when you swap in homemade mayonnaise and add just the right kick of heat, it transforms from picnic staple to something people start hovering around the bowl for.

The homemade mayo makes all the difference. It’s richer, silkier, and just a little brighter than anything from a jar. Whisking it together feels almost old-fashioned in the best way—like you’re letting the ingredients slow down and get acquainted instead of rushing the party. That freshness becomes the backbone of the spread, giving it a lush texture that clings beautifully to crackers, toast, or even a spoon (no judgment).

Then comes the spice. Maybe it’s a pinch of cayenne, a dash of hot sauce, or finely diced jalapeño—whatever your heat signature is, it wakes everything up. It cuts through the creaminess and keeps you coming back for “just one more bite” until, suddenly, half the bowl is gone.

Sharp cheddar brings the boldness, pimientos bring the sweetness, and the mayo ties it all together like it knows exactly what it’s doing. The result is creamy, tangy, a little fiery, and completely addictive.

Serve it at a gathering and watch what happens: conversations pause, crackers pile up, and someone always asks for the recipe before they’ve even finished chewing.

Because this isn’t just pimiento cheese. It’s the version that makes people linger a little longer at the table.

Watch Video

Spicy Pimiento Cheese

A great "have on hand" for healthy snacking
Print Recipe Pin Recipe
Course Snack
Cuisine American

Ingredients
  

Homemade Mayonaise

  • 1 egg - homegrown or Vital fresh as possible
  • 1 tbsp dijon mustard
  • 1 tbsp applecider vinegar
  • seasoned salt to taste I use about 1 tbsp
  • 1 cup avocado oil

Spicy Pimiento Cheese

  • 12 oz mild cheddar cheese grated
  • 12 oz sharp or regular cheddar cheese grated
  • 6 oz jalapeno Jack grated
  • 6 oz HEB four peppers cheese grated
  • 1 cup homemade mayonaise
  • 1 4 oz jar, organic diced pimientos
  • 2 tbsp diced jalapeños
  • 1 1/2 tsp celery salt
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp cracked pepper
  • 1 tsp cayenne pepper
  • 1 1/2 tsp paprika

Instructions
 

  • Finely shred cheeses
  • Combine mayonaise and spices.  Add cheeses and combine.  Spoon in extra plain mayonnaise to combine to desired consistency.
  •  Transfer to an airtight storage container and refrigerate until ready to eat. 

Notes

I like to buy enough. block cheese from HEB's deli for at least 4 recipes.  Then I shred all the cheese at one time in my food processor.  I pull out enough for one recipe and place each different shredded cheese in a baggy.  Then place all baggies in a larger baggie so that it's ready to make again.
Keyword pimiento cheese, jalapeno

Queso – Rebecca Rather Style

I was thrilled to stumble across this recipe in Rebecca Rather’s Pastry Queen Parties. It checks all the boxes—easy, incredibly delicious, and best of all, genuinely creamy (no disappointment here).

Like so many great recipes, once you’ve made it a couple of times, you won’t even need to look it up. The original makes a generous 8 cups, so I halved it for a smaller batch—and it was perfect. One night I even sautéed some yellow squash and spooned this queso over the top… absolute yum.

Rebecca calls for Velveeta, but I swapped in Kraft Mexican Creamy Melt—a blend of cheeses with a touch of cream cheese—and it worked beautifully. The spinach adds a fresh pop of green, and if you’re feeling it, a little chopped cilantro would be a great addition too.

If you want to take it up a notch, try adding about a quarter pound of browned Mexican chorizo. It gives the queso a heartier, more robust flavor that’s seriously hard to stop eating!

Queso - Rebecca Rather Style

Yes! you can make a delicious homemade queso!
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican
Servings 4 cups

Equipment

  • stockpot or ceramic lined skillet

Ingredients
  

  • 1 tbsp vegetable oil
  • 1/2 med onion diced
  • 1/4 cup jalapeños stemmed, seeded,and chopped (1-2 med)
  • 1/2 tbsp garlic minced
  • 1 1/2 cups milk
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 can fire-roasted diced tomatoes
  • 1/4 lb Monterrey jack cheese shredded
  • 1 1/4 lb Kraft Mexican Style shredded cheese with cream cheese
  • 6 oz baby spinach coarsely chopped
  • tortilla chips for dipping

Video

Keyword Queso

Coconut Showballs

Sometimes the very best recipes quietly slip into the background, tucked away in old notebooks or fading memory—until something brings them back to life again. That was exactly the case for Rebecca Rather’s Coconut Snowballs.

When she was asked to cater a ladies’ gathering in Horseshoe Bay, Rebecca decided to include these nostalgic treats among the dessert offerings. What happened next was nothing short of delightful—they vanished within minutes. Plates were left empty, guests were asking for seconds, and more than a few were eager to leave with the recipe in hand.

It didn’t take long to understand why. From the very first bite, these little snowballs work their magic. Lightly sweet with just the right touch of texture from puffed rice cereal, they strike that perfect balance of soft and crisp. Each bite feels like a small indulgence—simple, satisfying, and just a bit irresistible.

Some recipes fade, but the truly special ones always find their way back.

Coconut Snowballs

Lightly sweet with just the right touch of texture
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • 1/2 cup butter 1 stick
  • 2 egg yolks large
  • 2/3 cup sugar
  • 1 pound chopped dates
  • 1 tsp vanilla extract
  • 1/4 tsp Kosher salt
  • 2 cups puffed rice cereal
  • 1 cup pecans chopped
  • sweetened shredded coconut for coating

Instructions
 

  •  In a large saucepan, combine the butter, egg yolks, and sugar.  Stir over medium-low heat until the butter melts.  Add the dates and continue cooking and stirring for about 5 minutes.  (The dough will be difficult to stir, but persevere as best you can.)
  • Remove from the heat and stir in the vanilla, salt, puffed rice, and pecans
  • Roll the dough into bite-sized balls (about 1 inch in diameter).  Roll the balls in the shredded coconut to coat.  The cookies will keep for up to 1 week in an airtight container or up to 1 month well wrapped and frozen. 

Video

Keyword Dates, coconut, rice krispies

Rebecca Rather’s Strawberry Ricotta Cake

The Pastry Queen – Rebecca Rather

I have long admired Rebecca Rather — her grit, her grace, the way she built beloved restaurants and still talks about baking like it’s the greatest joy on earth. So to spend an afternoon in the kitchen with her felt a little like stepping into a dream. We moved easily between conversation and confection, whipping cream for a strawberry ricotta cake while stories from Beaumont and Fredericksburg drifted across the counter. Later, we rolled Snowballs in sweet coconut, laughing as it stuck to our fingers. It was the kind of afternoon that lingers — warm, generous, and deeply rooted in the simple act of making something sweet together.

Rooted in Texas

You have deep Texas roots. How did growing up in Texas shape your palate and your approach to cooking?

I grew up in Beaumont, so Cajun influence was everywhere. But more than that, my childhood shaped my relationship with cooking in a very personal way. My mother was sick most of my life, so I was raised largely by two sweet Black women who helped care for our family. Because my mom was in and out of the hospital, I started cooking dinner at a very early age. It wasn’t necessarily a romantic beginning — I was simply thrown into it.

When my mother was home and feeling well, we would go to the farmers’ markets together. She loved fresh vegetables — especially fresh cream peas and purple hull peas. Those trips are some of my best memories of her. I don’t know if Texas shaped my cooking directly, but it certainly shaped my heart around food.

Food as Gathering

Texas food culture is so tied to hospitality — church suppers, family tables, big gatherings. When did you first understand food as a way of bringing people together?

My mother’s family is from East Texas — Longview and Henderson — and every June, we had a big family homecoming. We still do. It’s a huge potluck, and my great-aunts and grandmother were all incredible bakers. They would arrive with beautiful cakes and pies, and those tables felt endless.

That’s really where my love of baking began. It wasn’t just about dessert — it was about showing up for one another.

A Life in Restaurants

Before restaurants and cookbooks, what did cooking look like in your everyday life?

I’ve been in the restaurant industry since about 1986, so I’m not sure I know what “normal” looks like without it. Cooking has always been central to my life.

Now, in Fredericksburg, I cook with friends. We rotate homes and take turns making dinner for one another. That feels like a full-circle moment.

Becoming “The Pastry Queen”

The name “The Pastry Queen” became both a nickname and the title of one of your cookbooks. How did that identity come to define you — and did it surprise you?

The name came from Virginia Wood at the Austin Chronicle. She started calling me that during my Austin years, when I was doing a lot of pastry work, and it stuck.

I’ve always loved baking — even in high school, I was making chocolate cakes for my math class. Cookies, brownies, layer cakes — I never get tired of it. Pastry has always felt natural to me.

Lessons From the Table

Looking back on owning three restaurants, what did restaurant life teach you that you couldn’t have learned any other way?

I opened Rather Sweet in 1999 with my partner, Dan. In the beginning, it was just the two of us — no employees. We started small and built it slowly. It became a gathering place in town. We were known for chicken salad, homemade bread, and pink pig cookies. My Great Pyrenees sat outside the bakery, and people loved him as much as the food. Teenagers worked the front counter — one of them just wrote a Lifetime movie. I’m so proud of him.

Rebecca’s Table came next — a dinner restaurant that was farm-to-table before that was even a phrase. We made everything from scratch — even the ketchup and mayonnaise. It was beautiful, with a large wine list. But when the economy shifted in 2008, people stopped spending money on fine dining.

Pink Pig followed — lunch and dinner in an old building at the edge of town, with a lively patio and a fun atmosphere.

Then came Emma + Ollie, in a renovated old house. Breakfast, lunch, brunch — all scratch-made. We baked our own bread and English muffins. We used local peaches, heritage pork, and goat cheese. I served food on enamelware plates with mismatched silverware. Local artists hung their work on the walls. It was everything I had dreamed of in a restaurant. When it closed suddenly, people were heartbroken. I was, too. It was probably my favorite.

Restaurant life teaches you resilience. It teaches you to reinvent yourself, to stand your ground, and to make payroll when margins are tight. You don’t survive decades in this business without a strong backbone.

Entertaining, Texas-Style

You’re known for entertaining friends with a full, thoughtful meal. What does a perfect dinner party look like in your home?

To me, a perfect dinner party doesn’t look perfect. It feels easy — warm, thoughtful, unrushed.

The menu should be cohesive but not complicated: a simple starter, a beautiful main course, and a memorable dessert. The host should be present — not frantic in the kitchen. Most of the food should be prepared ahead of time. What people remember is how they feel when they leave.

If you were cooking a “welcome to Texas” dinner for someone new to the state, what would be on the table?

Classic Hill Country barbecue. Or Tex-Mex fajitas. Or Southern comfort — chicken-fried steak, mashed potatoes, cream gravy, and biscuits. That’s Texas to me.

Strength and Staying Power

Texas women are often described as both strong and gracious. Do you see that duality reflected in your career?

Strength meant standing my ground in male-dominated kitchens. Working long hours. Reinventing when necessary. Making payroll when the numbers were tight. You don’t last in this business without grit.

Joy Now

Finally, what’s bringing you the most joy in the kitchen right now?

Cooking for my family. Making cookies with my granddaughter — it’s a big mess, but it’s worth it. Having grandchildren is the best.

After decades of feeding strangers who became regulars and readers who became confident home cooks, her definition of success has shifted from accolades to connection. It’s found in the small, joyful moments — a perfectly flaky crust, a peach at its peak, a table full of conversation that lingers long after dessert. In the end, her story circles back to where it began: Texas hospitality, equal parts strength and grace, expressed through food that welcomes, comforts, and gathers us in. And if there’s one thing she continues to prove, it’s that the most meaningful meals aren’t just cooked — they’re shared.

Rebecca Rather's Strawberry Ricotta Cake

Creamy ricotta, sweet strawberries, and a slice of pure spring.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • purchased 10" premade angel food cake

Filling

  • 4 cups whole or part-skin ricotta cheese
  • 2 tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/8 tsp salt

Whipped Cream Frosting

  • 1 1/2 cups heavy whipping cream chilled
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract

Topping

  • 25 fresh strawberries, sliced medium-sized
  • powdered sugar for garnish

Video

Keyword strawberries, ricotta, cream, Angel food cake

Wacky Cake

When a cake recipe becomes the centerpiece of milestone birthdays and a sweet expression of love from the hands that bake it, you know it’s something special. That’s exactly the story behind Wacky Cake for Susan and Don Frazier, both deeply involved with The Texas Center at Schreiner University. Over time, this humble, homespun dessert has done far more than satisfy a sweet tooth—it has marked celebrations, carried affection from kitchen to table, and quietly woven itself into the fabric of their shared story.

Wacky Cake carries a bit of frontier wisdom in its story, too. Long before it earned a place at modern celebrations, this humble recipe proved its worth out on the open range. Eggs weren’t always easy to come by on the trail, and cooks had to be resourceful with what they had on hand. Because this cake comes together beautifully without a single egg, it was perfectly suited for life on the frontier.

And here’s the real magic: nothing about the flavor feels like a compromise. Rich, tender, and deeply satisfying, Wacky Cake delivers every time—earning its place as a dessert hearty enough to please even the most deserving cowboy.

Wacky Cake

The Eggless Chocolate Wonder
3.24 from 52 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 1/2 cups sifted all purpose flour
  • 1/2 tsp salt
  • 3 tbsp cocoa
  • 1 tsp vinegar
  • 1 tsp vanilla
  • 5 tbsp vegetable oil
  • 1 cup water

Chocolate Frosting (2 Layer cake or 9 x 13 pan)

  • 3 squares unsweetened chocolate
  • 3 tbsp shortening
  • 1/8 tsp salt
  • 3 cups sifted powder sugar
  • 7 tbsp milk
  • 1 tsp vanilla

Instructions
 

Chocolate Cake

  • Preheat oven to 350 degrees. Combine flour, salt, cocoa, baking soda, and sugar.  Make 3 holes in the mixture; place vinegar, vanilla, and vegetable oil in each hole.  
  • Pour water over the mixture and mix well.
  • Pour mixture into a greased pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Icing

  • Heat the chocolate and shortening in the microwave until melted.  Add salt, powdered sugar, milk and vanilla.  Mix until combined.  

Video

Keyword Chocolate Cake, no eggs