Chocolate Buttermilk Sheet Cake

This is truly a wonderful cake. It is rich in flavor and one my family has been cooking over 50 years. The cake is so moist and the icing is devine. I was just in Texas a couple of weeks ago and my brother in law made the cake, had forgotten how good it  was.

Chocolate Buttermilk Sheet Cake

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Vintage Vicksburg

2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
I teaspoon soda
1/2 teaspoon of cinnamon 
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar, and salt. Place in saucepan margarine,
water, vegetable shortening, and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, soda, buttermilk,
and vanilla. Stir well and add to above mixture. Bake in greased and
floured 9 x 13-inch pan at 350° for 20 minutes.

Icing

1/2 cup margarine
3 heaping Tablespoons cocoa
I (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Take off heat
and add powdered sugar, vanilla, chopped nuts, and milk. Stir well. Ice
cake while hot. Yield: 12 servings.

Click here for a printable version of this recipe     Miss Kate's Cookbook

Southern Style Macaroni and Cheese

This is the most favorite recipe of all. This is my mother's recipe though she added and subtract depending on her taste. In our neighbor we celebrate every holiday with a party and barbeque the one thing that everyone makes sure is brought is my Macaroni and Cheese. I have to make two casserole dishes every time and at the end of the party the only thing that doesn't have leftovers is the M & C. This is simple to make and trust me your kids will love it.

Southern Style Macaroni  and Cheese
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Rosemary Koestler

• 1 teaspoon of salt 
• 1 tablespoon of dry mustard 
• 1 teaspoon of black pepper
• 1 egg
• 3 cups of milk
• 2 sticks of butter
• 1 can of cream of chicken soup
• 32oz of Velveeta
• 2 cups sour cream
• 2 lbs small elbow macaroni 
• 1/2 cup Parmesan cheese
• 2 lbs of cheddar cheese ( I use sharp cheese but sometimes when it is on sale)

Preheat oven to 400F.
In a large glass bowl cut up Velveeta cheese into  1 inch cubes, also cut one stick of butter into 4 pieces, pour in 2 cups of the milk, and add the salt and pepper. Place plastic wrap over the top and microwave for 5 or more minutes depending on your microwaves power. You want the cheese to be completely melted but you have to stir it frequently or the cheese will burn.

While you are working on the cheese, start boiling and follow the instructions on the package for the macaroni. The key here is that right after the macaroni is done you want to put all your ingredients in while hot.

Grate your 2 lbs of cheddar cheese and set 1 half pound for the topping. Now stir your last 1 cup of milk, one egg, cream of chicken soup, and your sour cream together.

When you have drained the macaroni, while it is still hot start stirring in your sour cream mixer, your Velveeta mixer, and you 1 1/2 lb of cheddar cheese and 1/2 cup of Parmesan. Now melt the last stick of butter and last cup of milk together.

Pour macaroni into a large baking dish, then pour milk and butter over the entire casserole let it seep in. Now you can spread the last 1/2 lb of cheddar over the top of the dish. Cover and put into oven and cook for 45 minutes. If you want this more creamy and more milk. About 15 minutes before its ready uncover.

You can top this with crushed potato chips or crushed Ritz crackers. Bon Appetite !

 
Click here for a printable version of this recipe   Miss Kate's Cookbook

Red-Neck Spaghetti Sauce

Red-Neck Spaghetti Sauce     
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Best of Mississippi

2 ounces olive oil                                                 
2 onions, chopped
2 pounds ground beef
1 tablespoon minced garlic
3/2 cup diced celery
1 tablespoon parsley flakes
I/2 cup chopped mushrooms
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Italian seasoning
I/2 teaspoon marjoram
4 cups tomato sauce
2 cups stewed tomatoes
2 ounces red wine
8 ounces water
2 ounces grated Cheddar cheese

Put olive oil, onions, and beef in a large heavy pot. Cook over medium
heat until beef is brown. Add remaining ingredients and simmer
for at least 4 hours—the longer the better. (You may have to
add a little more water after a few hours.) Serve over cooked,
drained spaghetti. Serves 12-15

Click here for a printable version of this recipe      Miss Kate's Cookbook

Olive Garden Pasta E Fagioli

Olive Garden Pasta e Fagioli 
Adapted recipe and photos by Miss Kate's Cookbook 
Original recipe from Top Secret Recipes


1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta"

"1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serves 8."  Bon Appetite !

Click here for a printable version of this Recipe   Miss Kate's Cookbook

Southern-Style Corned Beef and Cabbage

 Half of my family is Irish on my mothers side, many Irish settlers move in Vicksburg, Ms back in the early 1800's. We grew up eating corn beef and cabbage often, The great thing was my mother would make corn beef hash the next morning for breakfast. It taste great and it easy to do. All you need if one large crock pot.

Southern-Style Corned Beef and Cabbage
Adapted recipe and photos by Miss Kate's Cookbook 
Original recipe from The Dean Brothers

• 1 4-pound corned beef brisket
• 3 cloves garlic
• 2 bay leaves
• 1/2 teaspoon bottled hot pepper sauce
• 4 slices bacon
• 1 head green cabbage, cut into 8 wedges
• 4 potatoes (1 1/2 pounds). peeled and halved lengthwise

Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic,
hay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about
4 hours or until beef is tender.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper
towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in
batches; cook over medium-high heat until brown but not tender.

When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil,
retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15
minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes
arc easily pierced with a fork. 

Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables
to the serving platter and crumble the bacon over all. Serve with mustard.
Servings: 8  Bon Appetite !









Click here for a printable version of this recipe    Miss Kate's Cookbook

Cane River Cuisine Beef Stroganoff

This is a wonderful recipe, full of flavor and it is easy to make. My family loved it and my next-door neighbor gave it four stars.

Beef Stroganoff 

Adapted recipe and photos by Miss Kate's Cookbook   

Original recipe from Cane River Cuisine

• 1 1/2 pounds beef sirloin 
• 2 tablespoons flour
• 1 teaspoon salt
• 3 tablespoons butter
• 1/4 cup finely chopped onions
• 1 can mushrooms, diced
• 1 clove garlic, finely chopped
• 2 tablespoons flour
• 1 cup beef bouillon
• 1 tablespoon Worcestershire 
• 1 cup sour cream 
• Hot cooked noodles

Remove fat from beef and cut into thin strips about 11/2-inches wide and 2-inches long. Dredge with 2 tablespoons flour and salt. Heat butter over high heat and quickly brown onions, mushrooms and garlic. Add meat and brown. Sprinkle remaining 2 tablespoons flour over meat mixture in pan. Add bouillon and Worcestershire. Cook and stir until mixture boils and is thickened. Place over hot water in pan. Stir in sour cream and heat for a few minutes. Keep over hot, not boiling water, until ready to serve. Garnish with chopped parsley. After this is done you can leave it on the burner to simmer until the meat is tender. I put it into a slow cooker, it really made it moist and tender.  Serve over noodles. Serves 4. Bon Appetite !

 

Click here for a printable version of this recipe -  Miss Kate's Cookbook

Gorgonzola Devil Eggs

 

This is a good twist on Devil Eggs. I call them adult Devil Eggs. You can do these two ways, by using Gorgonzola dressing or by using Blue Cheese dressing. My grandmother use to have tea parties for her Bridge Club, she would serve tomato sandwiches, her devil eggs, sweet tea, and teacakes. I remember that she would leave some in the kitchen for me. I think you will really enjoy these and you do not have to wait until summer, they are nice any night of the week. Enjoy!

Gorgonzola Devil Eggs

Adapted recipe and photos by Miss Kate's

Original recipe from Miss Kate's Recipe Box

• 12 eggs
• One bottle of Gorgonzola Dressing  (Lite House)
• 1 teaspoon of black or white pepper
• One teaspoon of Tabasco 
• Paprika for top of eggs

Put eggs in a small pot and cover with water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. The secret to not tearing the eggs apart is put the pot in sink and start running cold water of the eggs. Now, tap the bottom of the egg and start slowly pulling the shell. Wait 10 minutes till eggs have totally cooled, then you can cut them in half. Place the egg white halves in the refrigerator until they are cold.

Now, take the yolks and place them in a bowl. In the bowl of yolks 1/3 of a cup of the Gorgonzola dressing, pepper, and Tabasco and mix well. Check the consistency if the mixture is really thick add more dressing. If it get to thin you can add potato flakes. Place in refrigerator till cold. Now, your ready to place mixer into the eggs. Your can spoon them into it, or you can use a icing bag with a large tip. Sprinkle with paprika. 

Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Style Squash Casserole

Southern Squash Casserole was a standard in my house growing up. Both my Grandmother and Mother cooked it all the time. It was sweet and tasty and you need get your vegetable for the day.  I believe the influence was from the French colonists who first settle in the area in 1719. The recipe is easy to cook, great for parties and everyone will like it.

Southern Squash Casserole
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from My Grandmother's Recipe Box 

•  2 pounds squash
• 2 eggs
• 1/2 medium onion, chopped
• 6 tablespoons margarine or butter
• 1/2 cup milk
• 3 tablespoons brown sugar
• 1 teaspoon sale
• 1 1/2 cups shredded cheddar cheese
• Ritz crackers 10 per layer
• Butter or margarine  

 Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.

Bon Appetite ! 

Click here for a printable version of this recipe

Beans Supreme

When  you  look  at  the  name  of  this  recipe,  you  might  not  think  you  want  to  try  it.  I  will  admit  when  I  saw  it, I thought that  it  was  unique.  I  will  tell  you  its  very  tasty  and  something  I  think  you  kids  will  like.  ( You  can  take  the mushrooms  out,  if  your  kids  do  not  like  them. )  I  laughed  when  I  read  it  because  it  had  pork  and  beans  in  it,  I have  not  had  them  since  my  children  were  young.  I  did  find  out  that  Pork  and  Beans  on  toast  is  England favorite  food.

 Bean  Supreme

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by  River Roads  Cookbook

2  pounds  ground  beef
1/4  cup  bacon  drippings
1  large  onion,  chopped
1/2  green pepper,  chopped
1  can  (4 ounce)  mushrooms
1  can   (16 ounce)  stewed  tomatoes
1  can  tomato  soup  (undiluted)
1  can  ( 1  pound, 13  ounce )  pork and beans
1  can  (16 ounce)  red  beans
1 1/2   teaspoons   salt
Dash  of  cayenne  pepper
1  tablespoon  Worcestershire Sauce
1 1/2  cups  sharp  cheese,  grated

Brown  meat  in  drippings  in  heavy  skillet;  add  onions,  green  pepper,
and  mushrooms.  Cook  until  vegetables  are  lightly  browned.  Add  tomatoes. soup,  beans,  salt  and  Worcestershire  sauce.  Put  in  a  2  1/2.  quart  casserole.  'top  with  grated  cheese  and  bake  at  350°  for  about  1  hour.  Serves  10-12.
Bon  Appetite !

Click  here  for  a  printable  version  of  this  recipe -  Miss  Kate's  Cookbook

Anne's Meat Loaf Vintage Vicksburg

My mother used this recipe on a regular basis. It is full of favor, moist, and the topping is outstanding. The recipe  came from the Vicksburg Junior Auxiliary in Vicksburg, MS. Vicksburg was establish in 1819 though it was a southern town, it settle by mostly Irish people with a sprinkling  of German, African, Italian, Swiss French, English, Lebanese, Scottish, and Chinese. Therefore, you can see there are many influences on the food of the south. 



Anne's Meat Loaf
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Vintage Vicksburg 1985

2 eggs
2 Tablespoons Worcestershire sauce
1/2 cup chopped celery                                     
1 cup crushed corn flakes
1/3 cup chopped bell pepper
1/2 teaspoon pepper
1/2 cup evaporated milk
1 (20-ounce) can cooked tomatoes
1/2 cup grated carrots
1 cup chopped onions
1 cup cracker crumbs
1 teaspoon salt
2 pounds ground beef
1/2 cup ketchup

Topping

1 16 oz can tomato sauce
1 cup dark brown sugar

Mix together and pour over both loaf pans

                     

Beat eggs and put in a very large bowl. Add other ingredients except ketchup
and mix thoroughly. Pack mixture into two 9 x 5 x 3-inch loaf pans
and spread ketchup over top of meat. Bake at 350' for 1 hour or more.
Yield: 8 to 10 servings.
Bon Appetite !

Click here for a printable version of this recipe  -  Miss Kate's Cookbook

Getting back with it !

Just wanted to let everyone that I am back to cooking and posting on my blog. I had a rough month with lots of things happening. So, just wanted to apologize. Charles

New South Chilled String Beans

I remember the summers at my Grandmothers house in Mississippi. Lily was our cook and I remember her sitting on the back porch snapping string beans. She would tell me stories of her Grandparents who lived back during the civil war.  Her stories memorized me of how it was back then and all the time she was snapping the string beans. Its funny the simple things you remember

New South Chilled String Beans
Adapted Recipe and photos by Miss Kate's Cookbook
Original Recipe by Ambrosia Cookbook by The Junior Auxiliary of Vicksburg 

•  1  cup  pecans,  coarsely  chopped
•  3/4  cup  of  olive  oil
•  1/4  cup  of white  wine  vinegar
•  1  tablespoon  fresh,  chopped  rosemary
•  2  to  3  cloves  of  garlic,  minced
•  1/2  teaspoon  of   salt
•  1/4  teaspoon   of  black pepper
•  1  1/2  pounds  of  fresh  string  beans
•  1   small  purple  onion,  thinly  sliced
•  1  ( 4 - ounce )  package  tomato - basil  feta  cheese 

Preheat  oven  to  350 F.  Places  pecans  in  single  layer  on  a  cookie  sheet  and  toast  for  5  to  8  minutes.  Set  aside .

Combine  oil,  vinegar,  rosemary,  garlic,  salt,  and  pepper  in  a large  bowl.  Set  aside.

Cut   or  snap  green  beans  into  thirds  and  cook  in  boiling  water  until  crisp - tender,  about  20  minutes.  Drain  and  rinse  in   cold  water  to  stop  the  cooking  process.  Spread  on  paper  towels  to  absorb  excess  water.

Add  beans,  pecans,  onion,  and  cheese  to  the  large  bowl and  toss  with  vinaigrette.

Cover  and   Chill .  Yield:  8  servings

Bon Appetite !  

Click here for a printable version of this recipe -  Miss Kate's Cookbook

Mississippi Best Cabbage Casserole

This  recipe  is  from  The  Best  of   the Best  from   a  selection  the  top  cookbooks  in  Mississippi. The  original  cookbook is "Treasures  from  Our  Kitchen"  this   is  one  of  top  recipes.  Casseroles  are  big  in  the  south  and  most   are  very  unique.  This one is  full  of  flavor,  you   really  can  not  tell  the  main   ingredients  is  cabbage.   I   really  love   this    recipe,  I hope  you  do  too.

Mississippi   Best  Cabbage  Casserole
Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by Treasures  from  Our  Home

•  1  lb  of  ground  beef
•  1  lb  bulk  seasoned  sausage
•  1  medium  onion
•  1  medium  bell  pepper  ( I   used  a  red  bell  pepper )
•  1  stalk  of  celery  thinly  sliced
•  2  cloves  of  garlic  crushed
•  1  cup  rice 
• 1/4  cup  of  water
•  2  ( 10 ounce )  cans  of  Rotel  tomatoes  with  Green  Chile's  ( To  spice  it  up  use  one  can of  hot Rotel )
•  1  medium  head  of  cabbage,  coarsely  shredded
•   16  oz  Velveeta  Cheese
•  2  cups  shredded  cheddar  cheese 
•  1/2  stick  of  butter
•   1 TB  flour
•  1  cup  of  milk

Brown   meat  and  sausage  in  dutch  oven.  Drain  fat;  add  onion,  pepper,  celery, garlic,  and  rice.
Cook  for  5  minutes.

Add  water,  tomatoes,  and   cabbage  cook  for  10  minutes.

Pour  into  a  9  x   13  baking  dish.  In  a  separate  bowl,  microwave  cheese  and  butter  till  melted.
Stir  in  milk  and  flour.  Pour  over  mixture.

With  fork  push  cheese  around   to  get  it  down  into  the  casserole.  Do  not  stir,  just  push   fork  in   and  move  back  and  forth.  Bake  at  350f  for  45  minutes  covered.  Uncover,  cover  in cheddar  cheese  and  bake  for  15  minutes.  Let  sit  for 15  minutes,  then  serve.   Great  with  cornbread,   it  also  freezes  well.    Bon  Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Bayou Sausage Royale

This  recipe  comes  from the Bayou  Cookbook,  Oak-lawn Manor, Franklin, Louisiana. Bayou . The owner Thomas  J  Holmes wrote the cookbook in 1969. The home Oak-lawn Manor  built in 1837 and sits on 35 acres. This recipe  is a traditional creole recipe inspired by the heritage of bayou. Just like the house it is rich in taste and flavor of the sausage and the rice is remarkable. 

 

 

Oak Manor 1837

Bayou Sausage Royale
adapted recipe and photos by Miss Kate's Cookbook
original recipe by Bayou Cook book  1969

•  1/2  lb  good  smoke  sausage,  cut  in  1/2  inch  thick  rounds  ( you  can  use  any  sausage  you  like)
•   1  small  onion,  chopped
•   1  small  bell  pepper,  chopped  (I  used  a  orange  bell  pepper)
•   1  stalk  celery,  chopped
•   1  cup  of  raw  rice
•   1  tsp.  salt
•   2  cups  water

 Fry  sausage  rounds,  in  own  fat,  over  low  heat,  until  slightly  browned. Drain  sausage  on  paper  towels.  Pour  all  fat  from  sausage  from  saucepan  except  3  tablespoons.  Saute'  onion,  celery,  bell pepper in  same  pan  until  wilted, not  brown.  Add  2  cups water  and  one teaspoon  of  salt.  Bring  to  a boil  and  cook  for  two  minutes.  Remove  from  fire, add  sausage  and  raw  rice.  Now  pour  all into  a  greased  casserole  with a  tight  lid,  cover  and  bake at  350F   for 45  minutes.
Bon  Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Caramel Pound Cake

This  is  a  wonderful  southern  recipe  that  came out of  the  Vicksburg  Evening  Post  from  1974.  I  found  the  recipe paper  clipped  to  one  of  my  mother's  cookbook.  I  can tell  when  she loved  a  recipe  by   how worn  it was.  Therefore  I  decided  to   give  it  a  try  and  I  am  glad  I  did.  This  is  the  best  pound  cake  ever,  you  have  got  to try   it   yourself.  It  is  rich  and  moist  and  it  does   taste   just  like  caramel.

Southern  Caramel  Pound  Cake

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by Vicksburg  Evening  Post  1974

•  1  box  dark  brown  sugar
•   1  cup   white  sugar
•   1  cup  butter
•   1/2  cup  shortening
•   5  large  eggs
•   3  cups  plain  flour
•   1/2   teaspoon  baking  powder

Cream  butter  and  shortening.  Add  sugar,  a  little  at  a  time,  then   add  eggs  one   at  a  time.
 Blend  in  flour,  small  amount  at  a  time,  beating  all  the  time  you are  adding  flour.
Grease  and  flour  tube  pan.  Preheat  oven  to  325f ,  bake   for  1  1/2  hours. It  may  take  longer,  just keep  checking  after  1  1/4  hours.  When  I  baked  it  the  time  was  about  1 hour  and  45  minutes.
Bon  Appetite  !

 
Click here for a printable version of this recipe - Miss Kate's Cookbook

Cantaloupe Cream Pie Recipe

Cantaloupe Cream Pie Recipe

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Allrecipes.com

1  c  Sugar
2  tb  Flour,  all purpose
3  Egg  beaten
1  c  Cantaloupe  pureed
1  ts  Vanilla  extract
2  tb  Butter (or marg.)
1  Pastry  shell  8 ,baked
1  c  Whipping  cream  whipped

Combine  sugar  and  flour  in  a  saucepan  add  eggs, mixing  well.  Stir  in  cantaloupe puree.  Cook  over  medium  heat  8  to  10  minutes,  stirring  constantly,  until  mix ture  boils  and  thickens.  Remove  from   heat,  and  stir  in  vanilla  and  butter.  Cool. Pour  filling  into  pastry  shell  spread  evenly  with  whipped  cream. Chill.
Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook

Cantaloupe Cooler

Cantaloupe Cooler

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by  Southern Living

 

Ingredients

• 8 cups (1/2-inch) cantaloupe cubes
• 1 1/2 cups ginger ale
• 1/3 cup water
• 1 (6-oz.) can frozen limeade concentrate
• 2 teaspoons grated fresh ginger

Preparation
• 1. Place cantaloupe cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
• 2. Process half each of cantaloupe, ginger ale, water, limeade concentrate, and ginger in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.   Bon Appetite!

Click here for a printable version of this recipe - MissKate's Cookbook

Cantaloupe Bread

I never thought about using cantaloupe in baking before until I found this recipe for Cantaloupe Bread. It looked good and I love pecans so I decided to make it. The recipe makes two loaves and is easy to do. I gave one loaf to my neighbor and it was a hit. I almost think I like this better than Banana Bread. Try this I think you will really like it. You can freeze cantaloupe puree to make in off season also.

Cantaloupe Bread
Adapted recipe and photos by Miss Kates Cookbook
Original Recipe by Cooksrecipes.com

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup pecans, chopped
3 eggs
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons vanilla extract
1 ripe cantaloupe

Preheat oven to 325F (160C). Grease two  9x5x3-inch loaf pan.

1.  In large bowl combine the flour, salt, baking soda, baking powder, cinnamon, ginger and nuts.
2.  In another large bowl beat the eggs until light and frothy. Add the oil, sugar and vanilla, mixing well.
3. Cut the rind from cantaloupe; and cut the melon into 2-inch chunks. Puree in blender or food processor until smooth. Measure 2 cups puree and add to the egg/oil mixture.
4.  Add the flour mixture to the cantaloupe mixture and stir until just combined. Do not over mix.
5.  Spoon into the prepared pan and bake for 1 hour, or until it tests done. Allow to stand for 10 minutes before removing from the pan. Cool on a wire rack.

Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook