Our menu was a bit more casual this year, given the western theme and the fact that I had recently returned from the U.S. and just didn't have the gumption I'd had in years past.
From the Chuckwagon:
Green Salad with Ranch Dressing
Texas Toast
~~~
Shepherd's Pie
Corn
~~~
Texas Sheet Cake
Tea or Coffee
Texas Toast
~~~
Shepherd's Pie
Corn
~~~
Texas Sheet Cake
Tea or Coffee
The chefs prepare the Texas Toast, made from thickly cut homemade white Artisan Bread
The most requested recipe of the night:
~Texas Sheet Cake~
Mix in a large bowl:
2 cups flour
2 cups sugar
1 t salt
1 t soda
2 eggs
1/2 cup sour cream
Boil and add to the flour mixture:
1 cup butter
1 cup water
4 T baking cocoa
Pour into a greased jelly roll pan and bake for 20 minutes at 350 degrees.
Frosting:
Mix:
1 pound powdered sugar
1 t vanilla
Boil and add to sugar:
1/2 cup butter
6T milk
4 T baking cocoa
As soon as the frosting is mixed, pour and then spread it over the cake. (Tayta's tip: if the frosting doesn't have smooth consistency, whisk in a little extra milk to repair it.)
This is our most used cake recipe ever and has fed dozens (probably hundreds) of youth and others on many occasions. I'd say it is worth purchasing a jelly roll pan (or two) just to make this recipe. I think Tayta can practically make it in her sleep.
I've heard rumors that the youth would like to try an Indian theme next year, presenting some musical scenes from Bride and Prejudice...no life without wife!