Wednesday, June 17, 2009

For Your Refrigerator

I was asked to re-post this in a format 'suitable for putting on the fridge'. SO here it is!

Children's Sale:
August 22 (Saturday), 10am - 4pm
August 23 (Sunday), 1pm - 4pm

Huge Semi-Annual Used Book Sale
September 23 Wednesday (FRIENDS NIGHT), 5:00pm - 7:30 pm
September 24 Thursday, 10 am - 4 pm
September 25 Friday, 10 am - 4 pm
September 26 Saturday, 10 am - 4 pm
September 27 Sunday, 1pm - 3:30pm

To go back to basics, Friends Night (September 23) is for current members of Friends of the Reston Regional Library. Don't despair if you're not in that group -- you can secure a membership or renew at any time up to that evening! It is lots easier to do it before you show up though, and you can do it on-line through the link on the sidebar to the right.

$5 Seniors
$15 General
$50 Good Friend
$100 Best Friend
$250 Special Friend

If you have questions, e-mail us!

And since we're working on a cookbook, and the title of the post infers's a recipe for a cake that the blogger whipped up for the 6th grade class celebration this morning (minus pecans). Kind of makes you feel sorry for the teachers, doesn't it? Enjoy!

Texas Sheet Cake


· 2 cups all-purpose flour

· 2 cups sugar

· 1 teaspoon baking soda

· 1/4 teaspoon salt

· 1 cup butter

· 1/3 cup unsweetened cocoa powder

· 2 eggs

· 1/2 cup buttermilk or sour milk

· ½ cup water

· ½ cup coffee (or you can use a whole cup of water and skip the coffee)

· 1 1/2 teaspoons vanilla

· .

· Chocolate Frosting:

· 1/4 cup butter

· 3 tablespoons unsweetened cocoa

· 3 tablespoons buttermilk

· 2 1/4 cups sifted confectioners' sugar

· 1/2 teaspoon vanilla

· 1/2 cup chopped pecans, optional


Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1/2 cup of water, ½ cup coffee. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.


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