Fall 2018 Newsletter

Happy Fall!

It’s been a busy summer, and I have some news! I sent off my second book to my editor at The Wild Rose Press. I should hear something by the first of the year. The title is Plain and Fancy. It’s a story about a marriage of convenience on the Oregon Trail. Lizzie lost her mother at an early age. She dresses in her older brother’s hand me downs and can shoot better than most men. When her father and brother decide to find their fortunes in the gold fields, she is left with no other choice, marry Morgan Bennett and take care of his son, Charlie.

Morgan loses his wife to a fever along the trail. He is a lawyer from back east and all  doesn’t know a thing about being a pioneer. He needs help with his son, and agrees to marry Lizzie, but told her that he would never love again. Lizzie and Morgan face many challenges along the trail. Can they find happiness and become a family when they reach Oregon?

I also have news on the audio of Montana HomeI have a new narrator and hopefully it will be available soon in Audible.

I love fall! It’s a month full of many birthdays, including my husbands. I am including a carrot cake recipe handed down from my mother. My husband requests it every year for his birthday.

Carrot Cake

2 cups sugar

1 ½ cup vegetable oil

4 eggs

2 cups sifted flour

1 tsp. cinnamon

2 tsp. baking soda

1 tsp. salt

3 cups grated carrots

½ cup chopped pecans

Using electric mixer combine sugar and Wesson oil. Add eggs and beat until well mixed. Mix in flour which has been sifted with the cinnamon, soda and salt. Slowly mix in the carrots and pecans. Pour into 2 greased and floured 9 inch baking pans or 1 13×9” pan. Bake for 30-40 minutes at 350 degrees.

Cream Cheese Frosting

1 pkg. (8oz.) cream cheese

1 lb. powdered sugar

¼ lb. butter or margarine (1 stick)

½ c. coconut

2 tsp. vanilla

Soften cream cheese. Blend in the butter or margarine, the all the remaining ingredients.