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EDITORIAL STAFF

Stephen Schatz
Director of Communications

Kristen Peterson
Senior Manager of Strategic Communications

Lauren Mitchell
Layout & Design

Stephen Badger
Subscriptions & Distribution

CONTACT US

Maryland Department of Natural Resources
Office of Communications
580 Taylor Avenue, D-4
Annapolis, Maryland 21401

Email Us
410-260-8009
Toll free in MD
1-877-620-8DNR
ext. 8009

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The Maryland Natural Resource - Spring 2016

Cover photo by James Corbett

Out now, the Spring 2016 edition of the Maryland Natural Resource showcases our annual photo contest winners, a new Ask an Expert feature and more. Click here for a complete version of the digital magazine.

Spring 2016 Features

pdf iconPollinatorsPartners in Pollination
By Kerry Wixted
Flowers and plants, and 
the animals who love them 

 
 

pdf iconSmith IslandSaving Smith Island
By Kristen Peterson
A vision Plan to Change the Future


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pdf iconBlue CrabFrom the Bay and Back Again
By Brenda K. Davis
The life cycle of the blue crab



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Photo by Kerry Wixted

"Let your life lightly dance on the edges of time like dew on the tip of a leaf. - Rabindranath Tagore

Smith Island Cake​Smith Island Cake

FROSTING:
2 sticks butter;
2 12-oz. cans evaporated milk;
8 heaping tbs. unsweetened cocoa;
2 lbs. confectioner’s sugar;
 
CAKE:
2 cups sugar
2 sticks unsalted butter
5 eggs
3 cups flour
¼ tsp. salt
1 heaping tsp. baking powder
1 cup evaporated milk
2 tsp. vanilla
½ cup water
 

Cake Instructions:

Preheat oven to 350°F. Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour evaporated milk, then vanilla and water. Mix until uniform. Put three serving spoonsful of batter in each of ten lightly greased 9-inch pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack for eight minutes.

Let the layers cool. Run a spatula around the edges of the pans and ease the cake out. Use two or three serving spoonsful of frosting between each layer. (Optional: add crushed candy of your choice to all but last layer.) Cover the top and sides of the cake with the remaining frosting. Push what runs onto the plate back onto the cake.

Frosting Instructions: (Begin when the first layer of cake goes in the oven.)

Melt butter. Stir in evaporated milk (off heat.) Whisk in cocoa until smooth. Return to heat and cook for approximately 10 minutes. (Do not boil or scorch.) Remove from heat and slowly whisk in confectioner’s sugar. Cook slowly until thickened and will stick to back of spoon.

To submit a recipe for consideration, email lauren.mitchell@maryland.gov

Editorial Support

Karis King  -  Candy Thomson
Darlene Walker

Contributors

Stephen Badger - Brenda Davis

Rob Feldt  - Mark Hendricks

Karis King -  Lauren Mitchell

Kristen Peterson - Candy Thomson

Kerry Wixted

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