2024 -2025 State Royalty Court
Little Mr. SPJST
Grayson Giesenschlag Lodge 9, Snook
Junior Mr. SPJST
Maxx David Lodge 20, Granger
Mr. SPJST
Everett McAdams Lodge 66, Waco
Miss SPJST
Megan Pflughaupt Lodge 88, Houston
Junior Miss SPJST
Vanessa Riha Lodge 30, Taiton
Little Miss SPJST
Londyn Castaneda Lodge 17, New Tabor
SPJST Member Benefits
SPJST is more than just insurance. It’s a membership.
As an SPJST member, you receive countless benefits! Along with youth programs, tournaments, social gatherings, and volunteer opportunities, additional exclusive member benefits are available online at spjst.org/programs/member-benefits
Access thousands of discounts on travel, food, hotels, entertainment, amusement, jewelry, clothing, hardware, and much more.
Protect your travels, while saving time and money. Travel insurance is available for purchase through our affiliates.
Heavenly Cream Cheese Pound Cake
1 1/2 sticks butter, softened 4 oz. cream cheese, softened 1 1/2 cups sugar
3/4 teaspoon vanilla 1 1/2 cups cake flour 3 large eggs
Cream butter and cream cheese together. Add sugar and beat thoroughly. Add vanilla on low speed. Add flour and eggs alternating the two and beating until well mixed. Split the batter into greased and floured loaf pans and put on the middle rack of cold oven. Turn temperature to 300°F and let bake for 1 1/2 to 1 3/4 hours or until toothpick inserted in middle comes out clean.
2nd Place State Youth Showcase • Kindergarten to 2nd Grade
Kolter Plachy • Lodge 17, New Tabor
3rd Place State Youth Showcase • 3rd to 5th Grade Kyren Plachy • Lodge 17, New Tabor
Estate Planning Library SPJST Tours
Vincent Law, PLLC offers many educational resources in legal assistance as well as access to a complimentary consultation.
SPJST is proud to offer its members exclusive tour and travel opportunities. Visit spjst.org/tours for more information.
Pound Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1 cup sugar
Glaze
3 large eggs
1 1/2 teaspoons almond extract
1/2 cup vegetable oil
1 cup diced strawberries (about 1 1/4 cups whole)
1/2 cup smashed strawberries (about 1 cup whole)
2 cups powdered sugar
Preheat oven to 350°F. Spray an 8- or 9-inch loaf pan with non-stick cooking spray, set aside. In medium-sized bowl, stir together flour, baking powder, and salt. In a separate, large mixing bowl, mix Greek yogurt, sugar, eggs, extract, and oil. Slowly stir in the dry ingredients until just incorporated. Fold in the strawberries and spoon batter into the prepared pan. Bake for about 50 minutes or until center is set. Remove from oven and let sit 10 minutes then turn out onto rack to cool completely. While the bread is cooling, make the glaze. In a medium-sized bowl, combine smashed strawberries and powdered sugar. Once the cake is cooled, pour the glaze over top and let set.
2nd
TODAY and everyday, I WILL PROMISE
Lemon Loaf Pound Cake
1 cup butter, softened
1 1/4 cups sugar
4 eggs
2 Tablespoons lemon zest
2 Tablespoons lemon juice
Glaze
1 cup powdered sugar
1 Tablespoon lemon zest
2 teaspoons vanilla
1 1/2 cups flour 1/2 teaspoon salt
1 teaspoon baking powder 1/4 cup plain yogurt
1 Tablespoon lemon juice
1 Tablespoon milk
Preheat oven to 350°F. Grease loaf pan. Cream butter and sugar together until light and fluffy. Add eggs, one at a time. Beat in lemon zest, lemon juice, and vanilla. In a separate bowl, mix flour, salt, and baking powder slowly until just combined. Add the flour mixture to the butter mixture alternately with the yogurt until well mixed. Bake for 1 hour. For glaze, whisk together all ingredients and drizzle over cooled pound cake.
3rd Place State Youth Showcase • 6th to 8th Grade Layne Oliver • Lodge 66, Waco
Strawberry
JANUARY MARCH
Annuities Are Safe
Your money is secure with SPJST. As a highly-rated company, SPJST’s investment portfolio is carefully managed to achieve a proper balance in growth, safety of principal, and rate of interest return. You are encouraged to check out our financial background.
Annuities Get Favorable Tax Treatment
Even though SPJST annuities are credited with interest earnings, no income taxes are assessed as long as the funds are in the annuity. Taxes may apply on withdrawals.
SPJST Annuities
Never Outlive Your Retirement
What is an Annuity?
Annuities are long-term, tax-deferred saving plans that utilize principal and interest to provide lump-sum funds or income for a fixed period or even guaranteed for life. It is an excellent way to accumulate money for retirement or other purposes. Annuities are funded by either lump-sum or flexible premiums.
What Annuity Types Does SPJST Offer?
In addition to Traditional and Roth Individual Retirement Accounts (IRA), SPJST offers flexible annuities with fewer restrictions, high current rates of return as well as a guaranteed minimum rate. SPJST also offers 1-Year, 2-Year, and 5-Year Annuities which lock in a high rate of return for up to 5 full years with no SPJST penalties at the end of the term. All SPJST annuities offer tax-deferred interest accumulation. SPJST also offers its new 501(c) Plan Annuity for non-profit organizations.
Annuities Offer More Income
Both principal and interest are used to generate income. Thus, SPJST annuities can usually provide significantly more income than any other financial plan.
Annuities Have No Management Worries
SPJST annuities are fixed annuities. This means that your money is always earning SPJST’s best rate. No more worrying about the stock market or mutual funds. The SPJST team of investment experts handles all money management responsibilities.
Czech Heritage Museum and Genealogy Center
Step back in time and experience life for Texas Czech settlers in the late 1800s. The Czech Heritage Museum tells the story of people of Czech descent and their immigration to a new land, free of oppression and servitude, to an experience of freedom and democracy in Texas.
Located in Temple, Texas, the Museum features historical artifacts and memorabilia from early Texas Czech settlers. An extensive library of genealogy records is also available for visitors to research their family history. Visit czechheritagemuseum.org or find the Museum on Facebook for more information.
Key Lime Pound Cake
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup unsalted butter, softened
Glaze
2 cups powdered sugar
2 Tablespoons milk
1 Tablespoon key lime juice
2 teaspoons lime zest
5 large eggs
1 cup milk
1 teaspoon lemon zest
Heat oven to 350°F. Grease and lightly flour two 9x5-inch loaf pans. In medium bowl sift together the flour, baking powder, and salt. Set aside. In a large bowl or the bowl of a stand mixer beat sugar and butter until light and fluffy. Add lime juice and eggs beating on high speed for 2 to 3 minutes. Add flour mixture into sugar mixture alternating with milk on low speed, beating just until smooth after each addition. Fold in lemon zest. Pour into greased pans. Bake for 55 to 60 minutes, or until toothpick inserted comes out clean from the center. Let fully cool. For glaze, whisk together powdered sugar, milk and lemon zest. Add milk in small amounts until the glaze reaches a drizzle consistency. Spoon glaze over cakes and let set.
3rd Place State Youth Showcase • 9th to 12th Grade Sebastian Goodman • Lodge 20, Granger
SPJST Gives, Cares, Shares
Giving, caring, and sharing are the defining terms for this wonderful program as well as indications of SPJST’s values and mission.
Five Flavor Pound Cake
5 eggs
1 cup milk
1 teaspoon almond extract
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
Glaze
1/2 cup sugar
1/4 cup water
1 stick salted butter 3 cups sugar 1/2 cup oil 3 cups flour 1/2 teaspoon baking powder
Members, youth clubs, and lodges are invited to come together and make a difference in their local communities by participating in monthly and quarterly challenges.
Cinnamon Roll Pound Cake
1 cup butter, softened
3 1/4 cups sugar
1 cup vanilla Greek yogurt
1 teaspoon vanilla
3 Tablespoons heavy cream
Glaze
2 Tablespoons butter, softened 2 oz. cream cheese
6 eggs
1/2 teaspoon baking soda
3 cups flour
1 Tablespoon cinnamon
1/2 teaspoon of each extract (almond, butter, coconut, lemon, vanilla)
Beat eggs. Add milk and five extracts. Cream butter, sugar, and oil. Add flour and baking powder alternately with the egg mixture. Bake at 325°F for about 1 hour. For the glaze, combine sugar, water, and five extracts in a stove pot. Bring to boil and brush over warm cake.
3rd Place State Youth Showcase • Kindergarten to 2nd Grade
Bethany Zajicek • Lodge 80, Holland
Visit spjst.org/gives for more information.
1/4 cup heavy cream
1 teaspoon vanilla
1 1/2 cups powdered sugar
Preheat oven to 350°F. Line two 9x5-inch loaf pans with nonstick foil, spray heavily with cooking spray, and set aside. In a large bowl, beat butter and sugar until light and fluffy. Mix in Greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl, mix flour and baking soda. Add dry ingredients to wet ingredients and mix until combined. In a small bowl, mix 1/4 cup sugar and cinnamon. Pour 1/3 batter into loaf pans. Sprinkle half of cinnamon sugar mixture into pan. Repeat with remaining batter, then cinnamon sugar, then ending with batter. Bake for about 50 minutes, or until edges begin to brown and an inserted toothpick comes out clean. Allow to cool completely. For the glaze, mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves.
2nd Place State Youth Showcase • 3rd to 5th Grade
Londyn Castaneda • Lodge 17, New Tabor
SPJST Youth Program
The SPJST Youth Program encompasses youth groups across the state, welcoming eligible students from kindergarten to high school seniors. Participants have the opportunity to engage in an array of activities including social events, community service projects, summer camp, State Youth Showcase, and more!
At our summer camp, youth delight in swimming, canoeing, high ropes activities, nature, creative arts, and a plethora of fun and games. The experience fosters teamwork, leadership skills, independence, and self-confidence.
The State Youth Showcase offers participants a chance to compete in various individual and group contests such as talent, speech, creative arts, and educational projects. The contest concludes with the crowning of Mr. and Miss SPJST, highlighting their dedication to community service and based on a speech evaluated for its content, delivery, and overall presentation.
For more information on lodge youth groups, visit spjst.org or contact the SPJST Home Office at 800-727-7578.
Member Services Directory
A directory of businesses and services that are operated or provided by fellow SPJST members.
SPJST invites business owners and service providers – large and small – to promote their trades and services in the SPJST Member Services Directory, located at spjst.org and to be printed in a special Věstník feature.
It’s easy to do! Business owners and service providers can provide detailed information about their products and services, as well as photographs that help to communicate their business.
Butter Pecan Pound Cake
1 teaspoon vanilla
The directory includes members who work for larger companies, too. The rule of thumb is any member who is in a position to provide a business or service qualifies. And the listing doesn’t have to reflect your primary occupation. We know that there are many SPJST members who have sideline businesses or services that they offer in their spare time . . . hunting leases, fence building, beauty products, and so on.
1 cup (2 sticks) unsalted butter, softened 1 cup sugar
1 cup brown sugar, packed 4 large eggs
2 cups flour 1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans, toasted
Preheat oven to 350°F. Grease and flour a loaf pan or spray it with cooking spray. In a mixing bowl, cream together butter and sugars using an electric mixer or stand mixer until light and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture, mixing until just combined. Gently fold in pecans until evenly distributed throughout the batter. Pour batter into the prepared loaf pan and spread it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
Discover and support member-owned businesses and services. Visit spjst.org/member-directory or send your information to info@spjst.org.
2nd Place State Youth Showcase • 6th to 8th Grade
Chloe Doherty • Lodge 142, Houston
VESTNIK
It’s called the Věstník, and it’s SPJST’s own bi-monthly membership newspaper. Translated, the name means “bulletin” and on September 1, 2025, it will be 113 years since Frank Fabian edited and published the first issue in Hallettsville, Texas.
On a bi-monthly basis, the Věstník delivers news on a wide range of organizational and cultural topics. In addition, each issue provides SPJST members with a forum for sharing news and information about happenings at lodges and youth groups.
Subscriptions to the Věstník are available at no charge to SPJST members, upon request. Non-members may purchase a subscription to the newspaper at the rate of $30 annually. Subscription requests may be directed to the office of the SPJST Controller, in care of the SPJST Home Office in Temple. To submit items for the Věstník, email them to news@spjst.org, submit online at spjst.org, or mail to the Editor at PO Box 100, Temple, Texas 76503.
Ultimate Lemon Pound Cake
8 oz. cream cheese, softened
1 1/2 cups unsalted butter, softened
1 teaspoon salt
2 1/2 cups sugar
Glaze
1 1/3 cups powdered sugar, sifted
1 (3.4 oz.) package lemon instant pudding mix
6 large eggs
3 cups cake flour, sifted
3 1/2 teaspoons lemon zest
3 Tablespoons lemon juice Optional: lemon zest for garnish
Preheat oven to 325°F. Add cream cheese, butter, and salt to large mixing bowl and begin creaming on high speed until smooth. Slowly add sugar and instant pudding to bowl and cream until light and fluffy, about 5 to 7 minutes. Lower mixer speed to medium, add one egg at a time, and mix until incorporated. Set mixer to slowest speed and add flour one cup at a time into bowl until just incorporated. Do not overbeat. Add lemon zest to bowl and mix. Once everything is incorporated, pour cake batter into greased and floured loaf pans. Bake for 1 hour and 5 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on rack for an hour. For the glaze, whisk together powdered sugar and lemon juice until smooth. If it’s too runny, add a little more sugar or if it’s too thick, add a little more lemon juice. You want the glaze to be thick enough to coat the back of a spoon but thin enough to slide off easily. Drizzle on top of cooled cake, sprinkle with lemon zest, and serve.
1st Place State Youth Showcase • Kindergarten to 2nd Grade Kamden Plachy • Lodge 17, New Tabor
Life Insurance Awareness Month
Insurance options:
• 10-Year Term
• 15-Year Term
• 20-Year Term
• 30-Year Term
• Juvenile JT21 Term
• Life Paid-Up at Age 65
• Lone Pay Life
• Adult and Juvenile Whole Life
• 10 Pay Life
• 20 Pay Life
• Final Expense
• Universal Life
• Annuities
A re you and your family adequately covered?
Unless you deal with life insurance regularly, it can be an intimidating and sometimes difficult subject to discuss. If you haven’t purchased insurance in a while, you may be surprised at the many affordable life insurance options available through your SPJST agent.
In many cases, the insurance application process can be accomplished in just one visit. For more information on the life insurance options available to you, please contact your lodge agent or call the SPJST Insurance Department at 800-727-7578, and you will be put in touch with an agent in your area. Visit spjst.org for a list of agents.
Czech Heritage Month
se máš?
How are you?
Almond Poppy Seed Pound Cake
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup sugar
Glaze
1 cup powdered sugar
2 to 4 Tablespoons milk or heavy cream
3 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup milk
2 Tablespoons poppy seed
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 350°F. Spray an 8x5-inch loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it. Whisk flour, baking powder, and salt in a medium bowl. Set aside. Whisk butter and sugar in a large bowl. Mix in eggs one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seed. Bake for 40 to 50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan then carefully remove to a rack to finish cooling. For the glaze, whisk ingredients until smooth. Pour over cooled cake.
Madelynn Bammel • Lodge 17, New Tabor
October 202 5
Scholarships
SPJST is proud to offer scholarship opportunities for its members. Applications are accepted from November 1 through February 1 each year. To be eligible, applicants must hold an active SPJST life insurance certificate or annuity in force for at least one year by February 1 and must maintain active status for the duration of the scholarship period.
All SPJST scholarship recipients are required to attend an accredited two- or four-year college, university, technical school, or, in some cases, a trade school, which will be considered on an individual basis. Recipients must be enrolled full-time, as defined by their institution, and must carry a normal academic load without interruption, in line with the academic calendar. Scholarship funds will be paid directly to the institution and not to the student. Additional Guidelines: Applicants must uphold academic and personal standards that are satisfactory to both their institution and the scholarship committee. In cases where recipients choose to enter military service instead of pursuing college, the scholarship will be forfeited, and funds will be reassigned to an “SPJST Freedom Fund.” This fund, named in honor of the recipient, will be available for reassignment or withdrawal based on need or following honorable discharge.
SPJST maintains a Memorial Scholarship Fund along with an annual SPJST 100 Pennies Scholarship Fund Drive. The 100 Pennies Drive runs from October 1 through March 31 each year. Donations are tax-deductible, and 100 percent of each contribution directly supports scholarships. To contribute, visit spjst.org/100pennies, or send your check to:
100 Pennies Scholarship Fund Drive c/o SPJST Home Office
P O Box 100, Temple, Texas 76503
For more information and to apply, please visit spjst.org/scholarships.
Chocolate Sour Cream Pound Cake
2 cups sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla
8 oz. sour cream
2 cups flour 1/2 cup cocoa powder
1 1/2 teaspoons instant espresso powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup boiling water
Glaze
2 cups powdered sugar Boiling water
Preheat oven to 325°F and grease a 2-pound loaf pan. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition. Add sour cream, and mix until well combined. Sift in flour, cocoa, espresso powder, baking powder, and baking soda and fold in with rubber spatula. Pour boiling water into mixture and gently mix to combine. Pour batter into prepared pan and bake for 60 to 70 minutes or until toothpick comes out clean. Cool pound cake completely and drizzle with glaze. For glaze, add boiling water, one Tablespoon at a time, to powdered sugar and stir to desired consistency.
1st Place State Youth Showcase • 9th to 12th Grade Megan Ohnheiser • Lodge 185, New Braunfels
OCTOBER
DECEMBER
The SPJST Foundation
The SPJST Foundation was established as an independent 501(c)(3) non-profit corporation in 2012 by SPJST to administer to the growth and development of the Czech Heritage Museum and Genealogy Center in Temple and any future endeavors of significant merit and in line with the Foundation’s objectives.
The SPJST Foundation’s vision is to assist projects that keep alive the cherished traditions, customs, heritage, and language of SPJST’s forefathers.
The SPJST Foundation is currently seeking Capital Fund contributions to support these kinds of initiatives. A charitable legacy gift to The SPJST Foundation will offer a meaningful way to honor your lodge, an outstanding fraternalist, or a loved one in your life. For more information on how you and your lodge can participate in an SPJST Foundation legacy gift, please contact the SPJST Foundation President at 800-727-7578 or email info@spjst.org.
Mimi’s Million Dollar Pound Cake
3/4 cup (1 1/2 sticks)
butter, softened
1 (4 oz.) package
cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups flour
Glaze
1 cup powdered sugar 1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 teaspoon vanilla
1/2 cup chopped pecans, toasted
1/4 cup shredded coconut, additional for sprinkling
1 1/2 to 2 Tablespoons milk
Preheat oven to 350°F. Prepare a greased and floured 9x5inch loaf pan. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears. Sift together flour and salt; add to butter mixture beginning and ending with flour mixture. Beat batter at low speed, just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into prepared loaf pan. Bake the cake for about 60 to 75 minutes. Start checking for doneness around 60 minutes by inserting a toothpick into the center of the cake. It should come out clean or with a few crumbs clinging to it, but not wet batter. For the glaze, stir together powdered sugar, vanilla, and milk. Once the cake has cooled completely, drizzle the glaze over the top and sprinkle with additional shredded coconut.
1st Place State Youth Showcase • 6th to 8th Grade
Addison Brown • Lodge 81, Needville
SPJST Executive Committee and Staff
TOP PHOTO. FRONT (Left to Right): Executive Officers - Vice President of Communications Melanie Zavodny (30); Vice President of Sales and Marketing Delisle Doherty (14); President/Chief Executive Officer Brian Vanicek (32); Chief Financial Officer Leonard Mikeska (57); Controller Roy Vajdak (13). BACK: Board of Directors - Vice Chair and District One Director Donnie Victorick (26); District Two Director Jesse Pospisil (12); Chair and District Three Director John Engelke (10); District Four Director Bobby Davis (15); District Five Director Bradley Stavinoha (8); District Six Director Annie Vahalik (3); District Seven Director Regina House (3).
BOTTOM PHOTO. FRONT (Left to Right): Accounting Assistant Dorothy Stuchly (58); Staff Accountant Rosy Rodriguez (1); Insurance Department Manager Cynthia Hutka (38); Certificate Technician/Agent Support Dana Carpenter (9); Annuity/IRA Specialist Marissa Salinas (18); Human Resource Administrator Nancy Miller (11); Graphic Design/Communication Specialist Brooke Hoelscher (10). MIDDLE: Member Engagement Specialist Tammy Martinez (24); Executive Assistant to the President/CEO Sandra Dubcak (27); Accounting Assistant Jennifer Wright (10); Customer Service Specialist Virginia Longoria (9); Administrative Assistant to the Vice President of Sales and Marketing Lisa Mills (16); Customer Service Representative Amanda Pacatte (1); Assistant Office Manager Maria De La Cruz (5). BACK: Investment Specialist/Executive Assistant to the Chief Financial Officer Linda Hill (13); Accounting Assistant Mary Carillo (6); Accounting Assistant Danny Walden (5); Senior Staff Accountant Brett Wheeler (1); Receptionist/Compliance Specialist Tamara Gettys (15); State Fraternal Director Frank Horak (17); Maintenance Manager Rudy Constancio (19); Czech Heritage Museum and Genealogy Center Curator Kenny Lange (2). NOT PICTURED: East Territory Manager Kerry Herrington (2); Accounting Assistant Sharon Ingram (11); West Territory Manager Ralph Juarez (2); Executive Assistant to the Controller Lisa Kirby (32); North Territory Manager Chris Liebum (2); Museum Assistant Kristen Mikeska (new); Věstník/Communication Specialist Katherine Morris (26); Camp Kubena Property Manager David Motley (4); Underwriter Doni Powell (24); Museum Assistant Jacob Runnels (new); Mortgage Loan Specialist Carol Wolf (17).
Number in ( ) denotes years of service.
FEBRUARY
