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.
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.
Sometimes the very best gifts are the ones that quietly reveal the generous heart behind them. Belle Ladyman, a parishioner at Don Frazier’s (Director of The Texas Center at Schreiner University) home church, was known for arriving at gatherings with her famous creamed corn in tow—a dish that quickly became part of the church’s shared table and story. Don was especially fond of it, never missing a chance for a helping. So when he became betrothed to Susan, Belle chose a gift that was both personal and lasting: she handed over her treasured recipe, a simple but meaningful gesture that would carry her warmth into their new life together.
Susan and I prepared it together in her kitchen and she shared the treasured recipe card with me – showing the wear of a very used recipe. If you’ve never tasted homemade creamed corn (only the canned kind) you will fall in love with this recipe!
BELLE LADYMAN’S CREAM CORN
A Recipe sweet enough for a cherished wedding gift
In a saucepan, bring corn and butter to a boil. In a bowl, whisk together sugar, salt, flour, and milk. Add the bowl mixture to the saucepan and cook for 2 - 3 minutes until thick.
The Texas Story, Centered: A Conversation with Dr. Don Frazier
In the heart of the Hill Country, The Texas Center at Schreiner University is quietly doing something extraordinary: keeping the story of Texas alive, honest, and inclusive. At the helm is Dr. Don Frazier, historian and Director of The Texas Center, whose passion for storytelling and cultural sustainability is helping shape how Texans — both new and native — understand where they came from and where they’re headed.
I had the privilege of joining Don and his wife, Susan Frazier — Director of State House Press at the Texas Center — in their warm, sunlit Hill Country kitchen, where our conversation unfolded over the sights and smells of home. Together, we talked about their shared love of Texas while preparing a meal that beautifully reflected the state’s spirit: Smoked Pork Loin sizzling right on the stovetop, Creamed Corn made from a cherished wedding recipe, and Wacky Cake, a Depression-era dessert that pioneers once baked without eggs — a nod to resilience and resourcefulness that feels distinctly Texan.
As the scent of applewood and butter filled the air, the conversation turned naturally to the thing Don and Susan have dedicated their lives to sustaining: the Texas story itself. Over the rhythmic clatter of pots and laughter from across the counter, Don began explaining why understanding our past — in all its grit, grace, and complexity — is more vital now than ever.
Keeping the Story Honest
“At its core, The Texas Center is in the cultural sustainability business,” Don told me, leaning back slightly as if considering the long arc of history itself. “We’re honest brokers in telling the Texas story. We help natives and newcomers alike see how the past informs the present — and prepares us for the future.” He smiled, a hint of pride in his voice. “If we don’t tell our own story, who will?”
That sense of ownership and balance defines the Center’s mission. “We live in a very polarized world,” he continued. “That’s why we emphasize center in our name — we strive to be honest brokers amidst all the rancor.” In a time when history is often used to divide, The Texas Center aims to bring people together through an authentic, nuanced understanding of Texas itself.
More Than a Museum
While many might assume The Texas Center is a museum, Frazier is quick to clarify that it’s something much more alive. “We’re more of a think tank than a museum,” he said. “Our Texas art and artifacts help create an atmosphere where history and culture marinate our messaging.” The physical items may be few, but the ideas that circulate within those walls — discussions, research, and shared stories — are what truly animate the space.
Telling the Whole Story
For Frazier, part of honest storytelling means facing the parts of Texas history that have long been overlooked. “Historians have made huge strides in recent decades to include underrepresented voices,” he explained. “What needs to happen now is showing how all these stories connect — breaking down the silos.” His goal isn’t to rewrite history, but to expand it — to make sure every person who calls Texas home can see themselves reflected in its larger story.
And that kind of deeper understanding can change lives. “Folks who arrive with a narrow view of the Civil War, for instance, often leave realizing how nuanced and complicated it really was,” he said. “The same goes for people of Mexican heritage. The real story doesn’t fit on a bumper sticker or a meme.” It’s in these moments — where a visitor’s perspective widens — that Don feels the Center’s impact most clearly.
Why Stories Matter
So why, in a state built on legend and myth, does storytelling still matter? Frazier didn’t hesitate. “Because storytelling is how humans learn. It’s basic communication,” he said. “We are a place of great diversity — human, geographic, geologic, you name it. History shows how different elements came together to create, in essence, a new ethnic identity: the Texan.”
Storytelling, for him, isn’t about nostalgia — it’s a bridge between people, generations, and cultures. It’s how Texans, in all their complexity, find common ground.
When History Becomes Personal
That connection to the past runs deep for Frazier. “Between fifth and sixth grade,” he recalled, “I came across the graves of a dozen Texas Confederates in a cemetery in Macon, Georgia. These young men were a long way from home, and it made me ask my first real historical questions: Who were they? Why are they here? What happened to them?”
It was a formative moment — the spark that turned history from a school subject into a lifelong pursuit. “History was about real lives, real choices, real people,” he said. “Just like me.”
A Broader View
Since becoming Director of The Texas Center, Frazier’s appreciation for the state has only deepened. “This role has given me the chance to travel the width and breadth of Texas and meet its people,” he reflected. “It’s given me time to consider the whole sweep of the Texas story — and to develop a sort of thesis about what it all means.”
He’s come to see that Texas isn’t defined by a single story, but by the sum of thousands — stories of perseverance, creativity, and community.
The Texan Spirit
When asked what single story he would tell every Texan, Frazier smiled knowingly. “That’s tough,” he admitted. “There are so many. But I’d probably use several examples that show grit, determination, and endurance. Texans usually aren’t ones for quitting — in fact, we often do our best work when the odds are long.”
That theme of resilience weaves through every part of the Frazier household — from the stovetop Smoked Pork Loin to the Wacky Cake cooling on the counter, each bite telling a story of survival, resourcefulness, and pride.
The Takeaway
For Dr. Don Frazier, the story of Texas isn’t about glorifying the past — it’s about understanding ourselves. The Texas Center is more than a campus initiative; it’s a living conversation about who we are and who we still have the power to become. In a state known for its big skies and bigger personalities, Frazier’s work is a gentle reminder that our greatest strength lies not just in our independence, but in the shared story that binds us all together — one told honestly, with heart, and always from the center.
As our conversation wound down and the last slice of Wacky Cake was served, it was clear that in the Frazier home, storytelling doesn’t end at the written word — it continues at the table. Each dish we prepared told its own small piece of the Texas story: resourceful, rooted in tradition, and shared with a generous spirit. Just as The Texas Center keeps the state’s heritage alive through conversation and scholarship, Don and Susan keep it alive through flavor, memory, and the comfort of a home-cooked meal.
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If Fat Tuesday snuck up on you this year (it happens to the best of us), but you still want something iconic and soulful on the table, this Red Beans and Rice with Andouille has your back. It’s a streamlined, better-for-you spin on a classic that doesn’t sacrifice one ounce of flavor. In fact, it might surprise you with just how bold and layered it tastes.
Using canned kidney beans—especially the organic ones from H-E-B—saves serious time without compromising texture. They’re hearty, reliable, and the perfect base for soaking up all those smoky, savory flavors. Add in plenty of vegetables and sliced andouille, and you’ve got a dish that feels celebratory but still balanced.
For the rice, try mixing Texmati with a scoop of black rice. The contrast in color makes the whole dish pop, and the slightly nutty flavor adds depth. It turns a humble bowl into something dinner-party worthy.
Round it out with braised collards or kale on the side, and suddenly you’ve got a complete, vibrant Fat Tuesday meal—no soaking beans overnight required. Quick, colorful, and packed with flavor? That’s a Mardi Gras win.
Valentine’s Day is the perfect excuse to celebrate the people we love—family, friends, and anyone who makes life sweeter. And sometimes, the most romantic plan of all is staying in: a cozy dinner at home, finished with a classic, elegant dessert.
My high school band director used to say that people remember the first song and the last one—so think of this dessert as the grand finale. Even if dinner is as casual as hamburgers, this is the ending everyone will remember.
Bright, in-season citrus lightens the ricotta just enough, while the raspberry reduction brings that unmistakable Valentine’s pop of red. Best of all, it can be made ahead of time, so you’re free to enjoy the day right alongside your guests—no last-minute stress required.
2 1/2cupsfinely ground graham cracker crumbs about 18 crackers
1 1/4cupsgranulated sugar
1/4tspfine salt
2tspvanilla extract
1/2tspalmond extract
Zest of one lemon
Zest of 1 lime
Zest of 2 oranges
6largeeggslightly beaten
Raspberry Sauce
2cupsfresh raspberries
1/4cup sugar
1-2 tspfresh lemon juiceOrange can also be used in lieu of lemon
pinch of salt
opt: 1/2 tsp vanilla
Instructions
Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9 inch springform pan
Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
Meanwhile, brush the inside of the 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool on a wire rack.
Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla and almond extracts, lime, lemon and orange zests in a bowl and combine on medium speed using an electric mixer. Pour into the cooled crust.
Place springform pan in a deep roasting pan . Pour the hot water into the roasting pan until it reaches about 1/2 way up the sides of the pan. Place in oven and back about 1 hour and 40 minutes. (Until cake is slightly jiggly in the middle). Remove from the oven and cool. Refrigerate at least 2 hours before serving. About 30 minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off.
Serve, topped with a dusting of powder sugar ,fresh fruit, or whipped cream.
Raspberry Sauce
Add raspberries, sugar, lemon juice, and salt to a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring occasionally until the berries break down and release their juices,
Removes from heat and blend until smooth (immersion blender works great).
Stir in vanilla if using. Let cool to room temp, then refrigerate. Keeps 5 - 7 days in fridge. Spoon on top of individual slices of ricotta cake.
Need a last-minute, crowd-pleasing option for Super Bowl Sunday? This easy, hearty sandwich has you covered. It’s simple to throw together, endlessly adaptable, and perfect for feeding a hungry group—just double or triple the recipe based on your lineup. With a little prep, it comes together quickly and slices easily to fit the size (and appetite) of your crowd.
H-E-B’s scratch-made French baguettes make this recipe especially convenient—two loaves per package for just under $3. Swap in your favorite ground meat, or keep it vegetarian by using a can of lentils mixed with an 8-ounce package of sautéed mushrooms. Either way, it’s a flavorful, no-stress win for game day.
1cupshredded mozzarella or provolonecan also use slices
Instructions
Heat evoo in a large skillet over medium-high heat.
Add the ground meat and break up with a spatula. Cook until browned.
Season with Italian season, garlic, salt and pepper. Stir well. Remove to a bowl.
In same skillet, add a bit more oil if needed, Toss in the sliced peppers and onions. Saute until soft and slightly caramelized - about 7 - 8 minutes.
Slice each baguette lengthwise, like a giant sub, but don’t cut all the way through so it will open like a book. Lightly toast the baguette halves in the oven at 350degrees F for 5 minutes.
Remove from oven, layer in the cooked ground meat, pile on the peppers and onions. Sprinkle with shredded cheese.
Bake 10 minutes at 350 degrees. Slice into individual servings. Serve with pickles and/or hot peppers. A side of crunchy chips and pickled veggies makes excellent pairings.
February has a way of sharpening our attention on life’s small but meaningful rituals—shared meals, lingering conversations, and the quiet pleasure of raising a glass with someone you love. Few wines are as naturally aligned with Valentine’s Day as sparkling wine, whose effervescence signals celebration while its grace invites intimacy. Whether marking a grand gesture or an unplanned moment of connection, sparkling wine carries a sense of occasion without pretense. It’s this balance—joyful yet refined, festive yet deeply personal—that makes it the ideal companion for a month devoted to love.
We at Texicureans had the pleasure of experiencing an intimate, private pairing at Heath Winery in Fredericksburg, Texas. Chef Ivan Knapp curated thoughtful, beautifully composed dishes to complement each sparkling wine, offering insight along the way into the inspiration, craftsmanship, and family-driven heart behind Heath Winery’s wines.
First Sparkling Winery in Texas
Cristin Tippin, Marketing Project Manager for Heath Family Brands, provided an insider’s look at the vision and craftsmanship behind Heath’s sparkling wines:
“Founded in 2019, Heath Sparkling Wines is the first all-sparkling winery in Texas, and each of our sparkling wines is produced through Méthode Champenoise, the traditional winemaking method used in Champagne, France.
Latest Developments
Cristin adds, “New in 2025 is that Heath Sparkling Wines will now all be produced in-house at our new state-of-the-art sparkling wine production facility at Invention Vineyards in Fredericksburg, TX. All wines are made using the traditional method, with 18 months of sur lie aging to create rich, complex flavors. The new production facility at Invention Vineyards will allow Heath Sparkling to scale production while maintaining the handcrafted quality for which it’s been known. We are also now offering tours of our sparkling wine production facility for guests to see firsthand how each of our sparkling wines are produced and sample from our collection. Additionally, we are looking forward to releasing the remaining 2022 vintages from our Heath Sparkling collection in 2026.”
Accolades and Milestones:
Cristin pointed to guest response as a key measure of success:, “We generally get overwhelmingly positive feedback on both our wines and the experience provided at Heath Sparkling Wines. We earned a Traveler’s Choice Award from Trip Advisor for 2025 and are among the top 3 wineries in Fredericksburg (1 and 2 being our Grape Creek wineries) and #2 on things to do in Fredericksburg.
There is always something on the horizon at Heath Family Brands! In 2025 we opened our newest winery, K Estate and added our new sparkling production facility at Invention Vineyards. We are focused on investing in our wineries and properties and of course of valued guests and members that will visit us in 2026.
Looking Ahead
Cristin and Ivan echoed one another’s enthusiasm, agreeing that the winery’s forward momentum is fueled by customer feedback and the promise of what lies ahead. As Heath continues to refine its sparkling wines, introduce new releases, and deepen its ties to the community, its focus remains clear: crafting wines that bring people together and honor life’s moments—both everyday and extraordinary. Guided by innovation and grounded in tradition, the future of the winery is one they are eager to build, one bottle at a time.
This vibrant vinaigrette does more than wake up your salad – it quietly works behind the scenes to support your health, too.
At the base is EVOO, rich in heart-healthy monounsaturated fats and powerful antioxidants hat help reduce inflammation and support brain and cardiovascular health. Pared with apple cider vinegar, the dressing aids digestion and may help keep blood sugar levels steady after meals.
A touch of local honey balances the acidity with gentle sweetness, offering natural enzymes and antioxidants you won’ find in refined sugar. Dijon mustard not only adds depth and a subtle bite, but also helps emulsify the dressing so everything blends beautifully.
Turmeric brings its golden hue and anti-inflammatory properties to the mix, while fresh garlic delivers immune boosting compounds and supports heart health. Together, these ingredients create a dressing that’s bold, balanced, and deeply nourishing.
This is the kind of recipe that proves healthy food doesn’t have to be boring – simple ingredients, thoughtfully combined, can deliver both exceptional flavor and meaningful benefits. Drizzle it over crisp greens, roasted vegetables, or grilled proteins, and let it do what it does best: make everyday meals feel intentional and delicious.
This recipe celebrates seasonal vegetables you may not reach for every day—but once you do, you’ll wonder why they weren’t already in your rotation. Naturally sweet parsnips and turnips are balanced by deep orange carrots, then gently infused with fresh herbs for a dish that’s both comforting and quietly complex. Together, these roots deliver plenty of fiber, vitamin C, folate, potassium, and antioxidants, making this dish as nourishing as it is satisfying.
Finished with silky, sautéed leeks, the flavor deepens even more—bringing subtle sweetness along with vitamins K, A, and C, plus a boost of manganese.
Think of this as a hearty, herby alternative to mashed potatoes: rustic yet refined, cozy but elevated. It’s a beautiful companion to roasted meats and just as compelling as a vegetarian main—proof that humble vegetables can steal the spotlight.
1bunchorganic carrots with topswashed, sliced into 1 " pieces
2mediumparsnipspeeled, cubed into 1" - 2" pieces
2largeturnipspeeled, cubed into 1" - 2" pieces
1/2 cupevoo
2tbspfresh thymeleaves removed from stem
2tbspfresh rosemaryfinely chopped
salt and pepper to taste
1/2cupmilk or bone broth
2stalksleeksthinly sliced
Instructions
In a large pot, bring salted water to a boil. Add the chopped carrots, parsnips, and turnips. Cook until tender, about 20 minutes.
While the vegetables are cooking, saute the leeks in 1 tbsp EVOO until soft. Set aside.
Drain the vegetables using a colander and return to the pot.
Add the EVOO, fresh thyme, rosemary, and milk or broth to the root vegetables.
Mash well with an immersion blender or potato masher. Season with salt and pepper to taste.
Pour into an 8 x 8 casserole and spoon leeks on top. Can also top with additional fresh thyme leaves. Serve warm.
Notes
Organic carrots do not need to be peeled. Parsnips can be scrubbed and not necessarily peeled (this is what I do), A medium size turnip can also be scrubbed, but large will need to be peeled.
Susan Schindler Davis: Rooted in Texas, running the World
She’s crossed finish lines all around the world and along every kind of road – from the cobblestone streets of Europe to the sunlit trails of the American Southwest. Her passport tells a story of miles, not just countries. Every stamp, every race bib, and every medal marks another chapter in a lifelong pursuit of movement, discovery, and endurance. What began as a simple run became a global odyssey. Over the years, she has completed many marathons around the world and a half-marathon in almost all fifty U.S.states – an achievement that few can even imagine. But for her, it’s never been just about collecting medals or chasing records. It’s about the rhythm of her breath, the people she meets along the way, and the quiet clarity that comes from putting one foot in front of the other.
Ask her why she keeps running, and she smiles – not the triumphant grin of someone who’s finished a race, but the calm expression of someone who’s still in love with the journey. Because for her, running isn’t a finish line to cross. It’s a way of life.’
I jumped into the kitchen with Susan to prepare a meal she would enjoy to prepare for a race and to talk about the miles behind her and the ones still ahead – the moments that tested her resolve, the joy of discovering the world through running, and the lessons that only hundreds of finish lines can teach. What follows is a conversation about endurance, curiosity, and the quiet strength that keeps her lacing up, again and again.
What prompted you to begin your running journey?
I started running 35 years ago because we had three children under age 5. I did it for sanity’s sake. I didn’t pursue long-distance until mid-50’s. The Houston Marathon was my first. A very large race that started with an amazing sunrise and great crowd support. When I finished, I was hooked. I always feel that if I can finish a marathon, I can do anything.
You’ve seen the world one race at a time. What did those journeys teach you about people – and yourself?
The cool thing about running races (especially large ones) is that you’re part of a very diverse group of strangers – every age, nationality, religion, color, and occupation – yet you instantly are no longer strangers but bonded in the thrills of race day.
How do you handle days when motivation doesn’t come easily?
Belonging to a running club helps motivate you to show up.On tough days, I tell myself just to do two miles, and I can quit. After two miles, you’re feeling too good to quit.
Out of all your races, is there one finish line that still gives you goosebumps?
My first NYC marathon finish was the most overwhelming. The huge crowds in Central Park made you feel like a rock star.Finishing the 2013 Boston Marathon right before the bombs went off left the most horrific goose bumps.
What do you hope people feel when they hear your story?
Find ways to get out of your comfort zone. The more you do that, the easier it is to get more out of life.
What advice would you give to someone who thinks they’re “too old” to start something new?
Never too old! One thing I have done since beginning races in my mid-50s, is to look at the results (especially Boston) of the people over 70. If you find you can try a half or whole marathon, sign up for a really big one. You will experience so many amazing emotions that you didn’t even know you had.
As our conversation winds down, it’s clear that her story isn’t defined by the miles she’s logged, but by the spirit that’s carried her through them. There’s a steadiness in her voice – the kind of calm confidence that comes from weathering both long roads and long days. She credits that grit, in part, to where she comes from. “Texas teaches you to be tough, she says with a smile. “You learn to stand tall, even when the sun’s beating down.’ It’s that same strength – a mix of determination, independence, and heart – that keeps her running toward new horizons, one step at a time.
And now, about that meal she enjoys in preparation for a race:
1/2cupparmesan cheesegrated, plus more for serving
2tbspfresh lemon zest
1/4cupfresh lemon juice
1/4cupfresh basilchopped, plus more for serving
freshly ground black pepper for serving
Instructions
Heat a large pot over medium heat: add the oil and butter. Allow the butter to foam, then add the garlic and red pepper flakes. Cook until fragrant, 1 minute
Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer, Reduce the heat to medium-low and continue simmering for 8 - 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.
Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil. Serve topped with more parmesan, basil, and black pepper.
Video
Notes
Can add protein or additional vegetables if desired after step #3.
