Newsletter from Nan O'Berry

Welcome


News is something we all look forward to receiving. Today, I'm working on creating a newsletter for those who stop by my blog. I know with all the different emails we get from growing groups its hard to decide what you want to read and what you don't. I hope that by placing this on my emails it elevates some stress and allows you, the reader, to decided when and how much of the information you can absorb on your own time. I hope this will also give us time to sit back and chat with feedback on lots of things that will be happening in the coming months. 

As many of you know, I just released a novella under the Debra Holland's Kindle Worlds Montana Skies setting. It was a blast to write. I love writing historical cowboy fiction. U.S. Marshall Colby Grainger had such an interesting story to tell. Now, that he and Willow Richardson have married, they are returning to his home town in Texas. Perhaps, we'll get to meet his sister, Ming.

I do plan on doing another story for Montana Skies, which I hope will be released in December of this year. It will be another heart warming, Christmas tale. A cowboy on one of the nearby ranches who makes a train ride for his boss that ends up changing his life. You will meet, Samuel McClure in the next few newsletters as well as Angelica Jones, a school teacher from Washington Territory, her niece Emma Jones and a delightful elderly passenger, Lucille DeWitt, all on their way to Billings. I hope you'll enjoy reading about their adventure.

Until next time, keep reading,


Nan

 Credit for the picture goes to: Pinterest

Nothing goes better with a good book than a piece of chocolate cake. One of my favorite recipes can be found on the back of the old fashioned Hershey's Cocoa Box.

Perfectly Chocolate - Chocolate Cake
2 cups sugar
1 3/4 c. all purpose flour
3/4 c. Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Heat your oven to 320 F. Grease and flour your pan. You can use a bunt, sheet cake, or round pan for this recipe. Combine your dry ingredients in a large bowl, then add your eggs, milk, oil, and vanilla. Beat  together with an electric mixer for 2 minutes. Stir in boiling water. Your batter will look thin, don't worry. Pour into your pans. Bake for 30 to 35 minutes or until your toothpick inserted into the center comes out clean. Cool for 10 minutes, then place on wire rack. When it is completely cool, frost with Hershey's icing of your choice.  This recipe is great for cupcakes and can make about 30  if filled 2/3 full. 

Enjoy!

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